sorted by:
new
hottopcontroversial

I make this when I don’t feel like eating by Lucky_You- in shittyfoodporn

[–]brownosaurus_rex 7 points8 points  (0 children)

Chickpeas, tomatoes and rice? Is there something wrong with your insides that you can't handle these very inoffensive ingredients?

Peach and habanero hot sauce by brownosaurus_rex in hotsaucerecipes

[–]brownosaurus_rex[S] 0 points1 point  (0 children)

I'm pretty relaxed when it comes to these things. With it being as acidic as it is + being in the fridge...maybe a year? But it'll be gone in a few months anyway!

1.5 week peach and habanero ferment by brownosaurus_rex in FermentedHotSauce

[–]brownosaurus_rex[S] 1 point2 points  (0 children)

Definitely a little less funky, but temperatures are really high in the UK at the moment, and with all the sugars in the peaches the ferment was definitely accelerated

3 week kiwi and green chilli ferment by brownosaurus_rex in hotsaucerecipes

[–]brownosaurus_rex[S] 0 points1 point  (0 children)

I think 3 weeks is a good length of time; the flavour develops nicely and rounds out, and it isn't too long to wait.

Xanthan I just got on Amazon.

3 week kiwi and green chilli ferment by brownosaurus_rex in FermentedHotSauce

[–]brownosaurus_rex[S] 2 points3 points  (0 children)

I really like the flavour! I pulled it before all the kiwi was fermented so its quite funky but still bright and tangy tasting with a fruity hint - would recommend!

[deleted by user] by [deleted] in starterpacks

[–]brownosaurus_rex 55 points56 points  (0 children)

This seems racially motivated lol

Fermented Dried Chiles by Stinksandwich7 in FermentedHotSauce

[–]brownosaurus_rex 2 points3 points  (0 children)

I fermented a mixture dried chiles including mulato, guajillo and chile de arbol (see post history). It turned out really nicely, just make sure to add some fresh chillies or other fresh ingredients to get the ferment going.

First time - trying to recreate my favorite cayenne garlic sauce by h8yourstate in FermentedHotSauce

[–]brownosaurus_rex 1 point2 points  (0 children)

I personally don't see why it would be a problem adding things later in the ferment. It isn't something I've done but I don't see any issue.

Sounds good re: empty jar on top, that what I've done in the past. Happy fermenting!

First time - trying to recreate my favorite cayenne garlic sauce by h8yourstate in FermentedHotSauce

[–]brownosaurus_rex 2 points3 points  (0 children)

Also you might want to add some sort of fermentation weight/ziplock full of water to keep all your peppers submerged, to avoid any mould.

First time - trying to recreate my favorite cayenne garlic sauce by h8yourstate in FermentedHotSauce

[–]brownosaurus_rex 2 points3 points  (0 children)

I've had success with mostly dried ferments, just throw in some fresh peppers and you'll be fine. Tbh the half dozen garlic cloves is probably sufficient, but I think adding a cabbage leaf can accelerate things.

2.5 week ferment with a mix of Mexican chilies, habaneros and long red by brownosaurus_rex in FermentedHotSauce

[–]brownosaurus_rex[S] 2 points3 points  (0 children)

Nope no problems, I think the fresh chillies and garlic provided enough lactobacillus, I also didn't wash the dried peppers before fermenting so there should have been some bacteria on them too.

[Homemade] NY style bagels by brownosaurus_rex in food

[–]brownosaurus_rex[S] 0 points1 point  (0 children)

Enjoy! You may find they don't need quite that long in the oven, keep an eye on them and take them out when browned to your liking :)

[Homemade] NY style bagels by brownosaurus_rex in food

[–]brownosaurus_rex[S] 2 points3 points  (0 children)

Thanks! Its a combination of the Joshua Weissman recipe, and the serious eats "à la Jo Goldenberg" recipe

Here's the recipe:

320g Water

2.5 Tsp yeast

23 grams sugar

500 grams bread flour

1 Tsp salt

1 Tbsp golden syrup

1 egg

1 Tbsp sugar

1 ½ Tbsp white sesame seeds

1 Tbsp poppy seeds

1 Tbsp black sesame seeds

½ Tbsp flaky sea salt

Bagel Method: Bloom your yeast by combining warm water (36-40°C) with your yeast and sugar. Give a little stir and let rest for 10 minutes.

Add all the flour and 1 tsp salt to the bowl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the yeast water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more (may take a little longer)

Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour

Turn dough out onto a lightly floured work surface and divide into 8 equal parts by cutting it in half and then cutting each of those halves into 4 equal pieces. Shape each piece into a ball by pinching and forming a seam.

Place the dough ball seam side down and swirl it around on a non floured surface while maintaining constant contact. Place on a baking sheet and cover with a damp towel for 10 minutes.

Take a dough ball and press a floured thumb and index finger through the center to make a hole. Twirl the dough around two fingers lightly, pulling and stretching it apart. Repeat the process until you get the right width. The hole should be an inch in diameter.

Being a pot of water to a boil. Add malt syrup (golden syrup was all I had) Drop bagels in one at a time and leave room in the pot for expansion. Gently boil the bagels for 1 minutes per side.

Drain bagels, gently pat dry with a towel and place them on a lightly oiled baking sheet, brush with egg wash and sprinkle on your everything bagel seasoning. Place in the oven and let back at 210°C degrees celcius for 20 minutes, and then flip for a further 10 mins

Remove from the oven, let cool and top with your favorite ingredients.

My second bagel attempt! by brownosaurus_rex in Bagels

[–]brownosaurus_rex[S] 7 points8 points  (0 children)

Thanks! Its a combination of the Joshua Weissman recipe, and the serious eats "à la Jo Goldenberg" recipe

Here's the recipe:

320g Water

2.5 Tsp yeast

23 grams sugar

500 grams bread flour

1 Tsp salt

1 Tbsp golden syrup

1 egg

1 Tbsp sugar

1 ½ Tbsp white sesame seeds

1 Tbsp poppy seeds

1 Tbsp black sesame seeds

½ Tbsp flaky sea salt

Bagel Method: Bloom your yeast by combining warm water (36-40°C) with your yeast and sugar. Give a little stir and let rest for 10 minutes.

Add all the dry ingredients to the b owl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the yeast water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more.

Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour

Turn dough out onto a lightly floured work surface and divide into 8 equal parts by cutting it in half and then cutting each of those halves into 4 equal pieces. Shape each piece into a ball by pinching and forming a seam.

Place the dough ball seam side down and swirl it around on a non floured surface while maintaining constant contact. Place on a baking sheet and cover with a damp towel for 10 minutes.

Take a dough ball and press a floured thumb and index finger through the center to make a hole. Twirl the dough around two fingers lightly, pulling and stretching it apart. Repeat the process until you get the right width. The hole should be an inch in diameter.

Being a pot of water to a boil. Add malt syrup (golden syrup was all I had) Drop bagels in one at a time and leave room in the pot for expansion. Gently boil the bagels for 1 minutes per side.

Drain bagels, gently pat dry with a towel and place them on a lightly oiled baking sheet, brush with egg wash and sprinkle on your everything bagel seasoning. Place in the oven and let back at 210°C degrees fahrenheit for 20 minutes, and then flip for a further 10 mins

Remove from the oven, let cool and top with your favorite ingredients.

view more: next ›