If you want to see more tests like this let me know! I will get hold of some equipment (or make it!) to help standardise some of my testing, so you get a better idea of what I am doing.
Maybe a talk about the different vinegars that you use, or are acceptable, or to avoid. I have been just using a neutral white vinager, but I see some using a white wine vinegar. Since vinegar is such a bigger part of some sauces, maybe a vinegar lesson would be attractive. Watch this loop twice, got my XG and nessary knowledge, 2000ml of SRP mash, wish me luck. Thanks for all the info
I watch the whole videos anyway, but thought it was cool of you to add the amount per mL at the start of the video. Shows you care more about educating new sauce makers, and less about dragging people through a 16min video for monetization purposes, making us wait for the answer at the end of the video. Very admirable.
I put a little xanthan gum into my cake batter when I make Yule logs for Christmas, it greatly helps the cake be pliable enough to roll without cracking.
That sign still looks great. And I’d love to see more experiments to understand what to do so that I don’t have to waste an entire batch of pepper (especially if I don’t grow as much as you haha) Keep them coming.
Great video, 😁 I've noticed some hot peppers separate faster than others, maybe cuz not as meaty? Too much vinegar? Learned about xanthan gum and it's great, I use it more in salsa verdes, but it's incredible, my first time it got like joint compound 🤣😂, little goes long way
I have just "found" this video when looking for one of your videos where you added XG as an emulsifier as I am about to try XG myself. Thanks for education which will be of great help.
Thanks for taking the time to make these videos. Very educational and easy to follow. Cheers & happy holidays from Kentucky, USA. - Mad Matt's Hot Sauce
Xantham gum is magic and I love it, but I've added a bit too much in some sauces and you can definitely feel it in the mouth, not a nice texture. I don't have a scale that can accurately measure less than 5 grams, so I go by eye usually adding just a the smallest amount I can pick up with the back of a spoon. Works great when making vegan mayonnaise. I love "experiment" videos where you change just one variable and compare the results. I thought you were going to let the bottles rest to show how much separation there was after a week or so, but I realize that basically any amount of gum would prevent separation so the viscosity is what really changed. Great one!
With the resting of the bottles, I did consider this....however LOOOONG wait. Even with the smaller amount I used in this video, you are unlikely to get separation in at least 3 to 6 months.
As always it was a pleasure to see you do stuff with interest in what comes out of it. So you keep it coming, Shaun. But than again, you could read me the phone book, and i'd be still listening!
A great video; I wonder if you could repeat the experiment with 0, 0.1, 0.2, 0.3 0.4 & 0.5g of Xanthan Gum added to each bottle of juice and leave it over Christmas. A video of the outcome in late January would be very interesting! Happy Christmas to you and you family.
I'm happy to find this channel as someone who likes to try things. I also like to make my own sauces but the problem is that it doesn't last long it just develops some mould after a week or two I don't know how to prevent this when I search on the internet I find sodium benzoate but I don't know how to apply it on my sauce.
@ChilliChump not yet. Winter is just starting here in Missouri. Cayenne and tabasco are my sauce goals next season. Your content really keeps me intrigued to keep up with the hobby. I appreciate it!
Arrowroot works ok as a thickener. It is just less versatile than xanthan gum. It needs heat to activate and mix properly. you also need to use quite a lot more of it for the same effect as xanthan gum. But a decent alternative.
This was just the information I needed! I've been making hot sauces for a few years now, and I've used pectin at times to thicken/emulsify some of them, but it's a pain to use due to the heat requirements. Just ordered some xanthan gum from Amazon that I'll be using in a batch of sauce I'm fermenting (7-pot jonah, cayenne, carrots, and garlic)
Great video as always mate, and I appreciate the fact that you put the required info right at the start of the video, that will be very useful when I come back to it in a month or so, when my sauce season starts lol
I've tried the Xanthan Gum mistake... Very informative and pedagogical video! So what do you recommend as a thickener? Or should I just let it simmer until II'll have the consistency I'm looking for? I've tried corn starch and other stuff, which I blended in while the sauce was hot, but once the sauce has been in the fridge and cooled down it's way to thick. Sorry about any grammar mistakes, English isn't my mother tongue. Thanks for another great video, keep'em coming! :)
Hi Sean - Thanks for sharing. I remember you doing a video about the bottle filler you use. I’m looking for one, and was wondering which one you use. Thanks again.
Mustard acts as a binder so can be used to emulsify. Would need quite a bit more than the amount of xanthan gum you would need. And of course also impacts the flavour. I prefer to use powdered if I was doing this.
@ChilliChump, Thanks for verifying and adding to the information. Given its impact on flavour, it would be nice to see in which context you'd use it in your hot sauces.
@@ChilliChump lol. If I'm boet, then you are ou-boet. You should do a experiment with potsize? Like 1,2,3,4,5,6,7,8,9 and 10liter pots. But don't repot... just place the plant in the pot and let it grow. And then one plant you pot 3-4 times (like normal) This whould be something interesting to see
custards and gravy use back of the spoon test would be nice to see that like the part where u used your finger was better then the pouring cheers thanks for the video
I realize you did this vid a year ago but it's perfect timing for me as I just got some of this gum and was about to start experimenting with it --this is really helpful! If you are still reading these, I did have a question. Ignoring the viscosity or thickness enhancing, Xanthan gum is just cosmetic in terms of separation of ingredients, yes? To put it another way, if you just shake your separated sauce and get it re-mixed (without using Xanthan) it will be just as good as it was before separating, right?
It will be just as good as it was before separating, if you shake it up. But xanthan gum isn't just for emulsifying, it also thickens it up and changes (or improves, depending on your preference) the texture.
@@ChilliChump Excellent! Thanks for the quick reply. I'm definitely gonna' try it on a couple of sauces I made. I know a lot of people don't like Tabasco but I grew up with it so I love it. My problem is I wanted more heat so I brewed my own. It came out great and it's the first sauce I've run through a manual grinder (I always forget the name of the grinder) to separate the mash. The flavor and heat is just where I want it but I'd like to make it a "pinch" thicker without changing the flavor at all --hence the Xanthan I bought. Did you do the follow-up Xanthan video? I'd love to watch it but can't seem to find it. Thanks again!
Help? Is there a way to increase acidity in a fermentation? Just going by paper pH test strips it's between 4&5 after 14 days (peppers & tomatoes in 4% brine by weight using distilled water). Would more time help?
I would get a more accurate way to measure. The point of fermentation is to get the pH well below 4.6 early on. For safety reasons. Adding acidity afterwards doesn't necessarily help....unless you heat pasteurise for a long period. Botulinum bacteria can release toxin which is unnaffected by acidity. chillichump.com/ph-meters-for-hot-sauce/ chillichump.com/lets-talk-about-food-safety/
My daughter played around with the kitchen scale and switched it from g to oz. This means 6.8g Xanthan on 750ml instead of 0.4g. Now I have 3 month fermented yellow Ghost chilli-jelly 🤪 Next try in one year ...
Where do you fall on pasteurization for these sauces? Previously, I was both for safety and to add cornstarch powder for thickening (needs heating to thicken properly). With Xanthan Gum, it thickened a lot more with FAR less. I'm thinking for my next batch to just pour boiling vinegar into the blender with the mash, hot enough to pasteurize.
Wtf, I Saw one of your vids a year ago where you mentionef xanthan gum and was just about to blend my own up, but was wondering how much to use so ty for the vid😃
So, I am confused in the text at the beginning you wrote Minimum 0.1 g / 1000 ml for emulsification Louisiana Hot sauce 0.2 g / 1000 ml At the end you said 0.5 g /1000 ml And 1.5 - 1.65 g / 1000 ml with 70% vinegar, 30% mash What am I missing?
I am giving you starting points in the beginning. If you go straight in with 0.5g per 1000ml, you are going to potentially ruin your batch of sauce. You can always add more. I know what works for me, with my chillies, my method of fermentation, my preferences for thickness etc.
I used to be on keto and xanthan gum is used to thicken stuff LOL first time I ever used it I had made some white clam sauce and I wanted to thicken it just a little I put in a teaspoon in a saute pan full of sauce mixed it really good it started picking up so I put it on low to simmer I came back not even three minutes later and I had white clam sauce cake in the pan this was very educational your video. But I do have a question a friend of mine a while back sent me a bunch of hot Peppers he grew don't know what they are all different varieties and he told me when I got them if I wasn't gonna use them put him in the freezer till I used them they were fresh when I put them in the freezer. Because I don't know what varieties they are I was just gonna make a hot sauce mix of all of them I know I have to cook the sauce because the Peppers are frozen how long and how high temperature should I go I'd appreciate it thanks. Merry Christmas🎄✌🌶💖💪👨🍳🎅🚌👍
Try not cook at to high of a heat....to make it safe, it needs to be above 65'C for at least 5 minutes, and also you need to get the pH down to below 4.6 (some vinegar, or citric acid will do the job).
I have the same "warning" on my seed site too Korey (chillichumpseeds.com). The thing is that you will most likely receive your seeds, but we have to put a warning like that because there is always a possibility that they could be confiscated by customs. I have had two of my packages stopped out of hundreds.
How do you add xanthan gum to 1,000 milliliter of hot sauce? Do you add it to the whole batch of sauce or do you take a portion of the sauce and blended in the blender and add it back to the rest of the sauce? I heard that xanthan gum is difficult to blend if added directly to any sauce. Thanks for the video.
@@ChilliChump a bit of color wouldn't be a problem. I want the try and make a hot sauce, let it separate, take the clear (red or orange colored) liquid and thicken that a bit until it's like comercial sweet chili sauce
Great video and I don't know if this answers the question posed here but a member of my family has dysphagia (swallowing difficulties) and we use a 'clear' thickener for drinks. I'm well used to using it to gain a specific consistency. Let's call it 'thickening powder', recognising that I have no affiliation to any product, am not endorsing, nor recommend using anything..However, I must admit - I did use some of this to thicken my sauces recently in lieu of getting hold of some xanthan gum and purely down to the fact we have it in our store cupboard anyway! It does work well and the good thing is that it's a bit more forgiving than straight-up xanthan as you can add slightly more on a 'trial and error' basis when blending or cooking. So I say this because I'm sure xanthan is the way to go as ChilliChump demonstrates, but in my case this suited me, being as I'm just starting out making sauces and didn't want to mess up. Utilising what I already know and use on a daily basis benefitted me. Just a note, though - the thickener I used does contain maltodextrin as well as xanthan; the maltodextrin might not be for everyone though.. My understanding as a layperson is that it's akin to a sugar. I've had good results whether adding to a fermented mash 'cold', or when cooking through. This video helps because next year I will use xanthan for sure and it'll be good for reference purposes.
Hi Isaiah, yes I have done this, took a while to get it tasting the way I wanted it. I will do a video on it next year! Already planned the tomatos I will grow for it 😊
Hey man you kinda trolled me a bit, I tried the juice wine recipe you made a while back using the exact same ingredients but the yeast you suggested is 18% and ate all the sugar you suggested in under 4 days so I am kinda lost rn cause the bubbling has stopped entirely it's been 9 days since putting it in the demijohn and there is 0 activity do i just leave it in the container?
Yeah, leave it be for a bit...you can rack it off the dead yeast if you like, but you still want to leave it to go past the secondary ferment. Also...how did I troll you?
@@ChilliChump Idk I added the troll part for Flavor XD, I was actually impressed at how much it bubbled I had it in a sauce pan and thankfully it didn't volcano but it came close the ring of yeast was at the mid way mark on the neck of the demijohn lol. Thanks for the reply though I was kind of scrambling looking for information on if this was normal or not. I've been going kinda insane trying to do like 4 or 5 different hobbies to keep busy. I made one of your hot sauce recipes as well and that turned out amazing.
Great Video Shaun. So, what would you use for an ingredient if you wanted a real thick sauce like a BBQ sauce or Ketchup? Thank you for taking the time to educate us on the use of this product. Very well explained and displayed. Your videos are awesome! Love it! Stay Safe and Stay Spicy! V/R - Shane
Hey Shane, I would use more solids (i.e. tomato or similar). Then use a little xanthan gum to bind....and simmer out the majority of the liquid. I will do a couple bbq sauce videos next year for sure!
@@ChilliChump would it make it flour mate? because i do use Xanthan gum but seem i love following your measurements but i seem to bum out on some sauces (to thick) but still separate if i drop the Xanthan gum down
You can mechanically emulsify with smaller batched. Have a look at some of older videos like this one where I use a stirplate.: th-cam.com/video/dRkXaa8ttM8/w-d-xo.html
You mentioned in the livestream that you were low carb, check out serious keto's video from 3weeks ago about keto thickeners, might give you some ideas/alternatives 👍
I was curious to see how the different levels of XG held up over time. I’ve been using small amounts of XG in my sauces, but they still separate over time.
This is a good and helpful video Shaun. Sure is a good way to develop the use of Xanthan gum and avoid a gummy mess. Have you a preferred method of preparing a Yorkshire pudding? Stay Spicy! -Bob...
I am still testing it out. So far, I am pretty pleased with it. It is solidly built. The real test will come when I make my next batch of sauce to sell. The question is whether it is worth the amount of money....I would say for the average person, no.
I'm not sure what there is to show? What exactly did you want to see? The point of the video was to show what effect different amounts of xanthan gum has. If you were wanting to see how I add xanthan gum to a sauce when I'm making a batch...that would be a different video altogether
Help? Is there a way to increase acidity in a fermentation? Just going by paper pH test strips it's between 4&5 after 14 days (peppers & tomatoes in 4% brine by weight using distilled water). Would more time help?
If you want to see more tests like this let me know! I will get hold of some equipment (or make it!) to help standardise some of my testing, so you get a better idea of what I am doing.
Where did u get the funnel?
@gail geni.us/bottlingfunnel
Maybe a talk about the different vinegars that you use, or are acceptable, or to avoid. I have been just using a neutral white vinager, but I see some using a white wine vinegar. Since vinegar is such a bigger part of some sauces, maybe a vinegar lesson would be attractive. Watch this loop twice, got my XG and nessary knowledge, 2000ml of SRP mash, wish me luck. Thanks for all the info
@@robertstwalley3662 you could try making a vinegar with dried fruit. It's easier than it sounds, and gets you amazing unique flavors.
I watch the whole videos anyway, but thought it was cool of you to add the amount per mL at the start of the video. Shows you care more about educating new sauce makers, and less about dragging people through a 16min video for monetization purposes, making us wait for the answer at the end of the video. Very admirable.
Stred.
Lekker man. Great graphic explanation. I needed that. Especially the 5 gms test. The kinda thing that sticks in your mind forever.... Thank you.
Experiments are always good, that's where new knowledge is found. And they are entertaining no matter what.
I put a little xanthan gum into my cake batter when I make Yule logs for Christmas, it greatly helps the cake be pliable enough to roll without cracking.
I like the consistency of sauce 2 and 3
That sign still looks great. And I’d love to see more experiments to understand what to do so that I don’t have to waste an entire batch of pepper (especially if I don’t grow as much as you haha) Keep them coming.
Really entertaining way of learning the usage of xanthan gum! The saying "less is more" is really true regarding xanthan gum.
You really do a ton of work for your videos and it shows.
Hi Shaun, try using the back of the spoon and running you finger through it to test thickness. Common test for bechamel and other cooked sauces.
Thank you so much for your free lessons. I have been learning alot from your videos. Big up from Angola!.
Yes more shows like this!!
Great info...thank you!!
Great video, 😁 I've noticed some hot peppers separate faster than others, maybe cuz not as meaty? Too much vinegar? Learned about xanthan gum and it's great, I use it more in salsa verdes, but it's incredible, my first time it got like joint compound 🤣😂, little goes long way
Thank you! The moisture level of the chillies can impact the use of xanthan gum for sure
the technical nature of this video is awesome. Great content!
I have just "found" this video when looking for one of your videos where you added XG as an emulsifier as I am about to try XG myself. Thanks for education which will be of great help.
I always wanted to ask about the xanthan gum ratio. Nailed it
Did you read my mind? Literally just when I was about to buy Xanthan Gum you upload a video!
Thanks for this video, it's really insightful for a fellow sauce maker! I will definitely be checking out some of your other videos.
Nice to see more with the blender, always wondered if they were worth the extra $. Now I know how much Xanthan not to use! Thank you.
Thanks for taking the time to make these videos. Very educational and easy to follow. Cheers & happy holidays from Kentucky, USA. - Mad Matt's Hot Sauce
My pleasure Matt. I'm glad you are enjoying them! Happy holidays to you and your family too
Such a life saver. I was looking for this video and you happen to Upload it today ! MY MAN !
Hugely helpful! Thanks for doing this!
Really interesting. Thank you for sharing. Learnt a lot.
Vitamixes are supposed to always run at full speed (10). The other speeds are mostly to gradually increase the speed to avoid a violent start.
Xantham gum is magic and I love it, but I've added a bit too much in some sauces and you can definitely feel it in the mouth, not a nice texture. I don't have a scale that can accurately measure less than 5 grams, so I go by eye usually adding just a the smallest amount I can pick up with the back of a spoon. Works great when making vegan mayonnaise.
I love "experiment" videos where you change just one variable and compare the results. I thought you were going to let the bottles rest to show how much separation there was after a week or so, but I realize that basically any amount of gum would prevent separation so the viscosity is what really changed. Great one!
With the resting of the bottles, I did consider this....however LOOOONG wait. Even with the smaller amount I used in this video, you are unlikely to get separation in at least 3 to 6 months.
Thanks for this video, xantham gum can get tricky
As always it was a pleasure to see you do stuff with interest in what comes out of it. So you keep it coming, Shaun. But than again, you could read me the phone book, and i'd be still listening!
This is very good information. Can you use cornstarch and if so how much?
You can use cornstarch, start with the same ratios I use in this video. They are fairly similar like that.
Ok thank you for the tip
A great video; I wonder if you could repeat the experiment with 0, 0.1, 0.2, 0.3 0.4 & 0.5g of Xanthan Gum added to each bottle of juice and leave it over Christmas. A video of the outcome in late January would be very interesting! Happy Christmas to you and you family.
Not a bad idea Helen! Merry Christmas to you and your family too!
I'm happy to find this channel as someone who likes to try things. I also like to make my own sauces but the problem is that it doesn't last long it just develops some mould after a week or two I don't know how to prevent this when I search on the internet I find sodium benzoate but I don't know how to apply it on my sauce.
Love your pepper videos! Bought a stir plate setup thanks to your buffalo style sauce video
Thanks Alex. Have you made the buffalo style sauce yet? Its so good! 🌶️🔥
@ChilliChump not yet. Winter is just starting here in Missouri. Cayenne and tabasco are my sauce goals next season. Your content really keeps me intrigued to keep up with the hobby. I appreciate it!
Hi Shaun, have you tried thickening the sauces with arrowroot and do you think it does the same job as xantham gum?
Arrowroot works ok as a thickener. It is just less versatile than xanthan gum. It needs heat to activate and mix properly. you also need to use quite a lot more of it for the same effect as xanthan gum. But a decent alternative.
This was just the information I needed! I've been making hot sauces for a few years now, and I've used pectin at times to thicken/emulsify some of them, but it's a pain to use due to the heat requirements. Just ordered some xanthan gum from Amazon that I'll be using in a batch of sauce I'm fermenting (7-pot jonah, cayenne, carrots, and garlic)
Just remember, a little goes a long way! Happy the video was helpful for you!
Sean m8 what software do you use for printing your labels im struggling to find a label software. Cheers m8 love the channel 👌
Mrs CC and I design them using Adobe Illustrator.
Thanks sean 👌
Great video as always mate, and I appreciate the fact that you put the required info right at the start of the video, that will be very useful when I come back to it in a month or so, when my sauce season starts lol
Ah of course...you guys are going to be harvesting just when we start our seeds! Hope you have a good harvest mate!
@@ChilliChump thanks mate
I've tried the Xanthan Gum mistake... Very informative and pedagogical video! So what do you recommend as a thickener? Or should I just let it simmer until II'll have the consistency I'm looking for?
I've tried corn starch and other stuff, which I blended in while the sauce was hot, but once the sauce has been in the fridge and cooled down it's way to thick.
Sorry about any grammar mistakes, English isn't my mother tongue. Thanks for another great video, keep'em coming! :)
Hi Fredric, your English is fine!
I would still recommend Xanthan gum...just VERY small amounts, like I show in this video.
Your results will definitely be useful since I'm starting using xanthan gum.
Hi Sean - Thanks for sharing. I remember you doing a video about the bottle filler you use. I’m looking for one, and was wondering which one you use.
Thanks again.
I have a few I use, depending on batch size and sauce type. Which one in particular?
@@ChilliChump I usually make about one gallon batches, and use 3oz bottles.
Ah ok...yeah, my industrial filler would be overkill. How about this one, I use it for my smaller batches: geni.us/Filler
@@ChilliChump That’s the one I remember seeing.
Thank you - Cheers.
Could/would you use guar gum at the same ratios? It's my go to being non-gmo. Thanks!
Thank you for the good content. Big up to you.
Did you say mustard is a substitute for Xantham Gum? Is that the mustard paste or powder? I wonder at what ratio it is to the hot sauce liquid.
Mustard acts as a binder so can be used to emulsify. Would need quite a bit more than the amount of xanthan gum you would need. And of course also impacts the flavour. I prefer to use powdered if I was doing this.
@ChilliChump, Thanks for verifying and adding to the information. Given its impact on flavour, it would be nice to see in which context you'd use it in your hot sauces.
The last one (in the bottle), reminds me a bit of sriracha sauce consistency.
You are a godsend, thank you
Great stuff shaun. How did the chilli con carne came out?
Thanks boet. Its delicious!
@@ChilliChump lol. If I'm boet, then you are ou-boet. You should do a experiment with potsize? Like 1,2,3,4,5,6,7,8,9 and 10liter pots. But don't repot... just place the plant in the pot and let it grow. And then one plant you pot 3-4 times (like normal)
This whould be something interesting to see
Got something like that already planned for next year
custards and gravy use back of the spoon test would be nice to see that like the part where u used your finger was better then the pouring cheers
thanks for the video
I realize you did this vid a year ago but it's perfect timing for me as I just got some of this gum and was about to start experimenting with it --this is really helpful! If you are still reading these, I did have a question. Ignoring the viscosity or thickness enhancing, Xanthan gum is just cosmetic in terms of separation of ingredients, yes? To put it another way, if you just shake your separated sauce and get it re-mixed (without using Xanthan) it will be just as good as it was before separating, right?
It will be just as good as it was before separating, if you shake it up.
But xanthan gum isn't just for emulsifying, it also thickens it up and changes (or improves, depending on your preference) the texture.
@@ChilliChump Excellent! Thanks for the quick reply. I'm definitely gonna' try it on a couple of sauces I made. I know a lot of people don't like Tabasco but I grew up with it so I love it. My problem is I wanted more heat so I brewed my own. It came out great and it's the first sauce I've run through a manual grinder (I always forget the name of the grinder) to separate the mash. The flavor and heat is just where I want it but I'd like to make it a "pinch" thicker without changing the flavor at all --hence the Xanthan I bought. Did you do the follow-up Xanthan video? I'd love to watch it but can't seem to find it. Thanks again!
No follow up yet. Will most likely do another one in 2023
so what other ingredients would you recommend to thicken a liquid? guar gum? cmc? or other stuff?
Hot sauce pudding, that could be an interesting concept. Great video as always.
Thank you Bobby! At the time I was filming this I thought hot sauce pudding was a silly thing...but actually, there may be something to it!
was thinking personal piping bag and tray of nuggets and wedges 🤤
Help? Is there a way to increase acidity in a fermentation?
Just going by paper pH test strips it's between 4&5 after 14 days (peppers & tomatoes in 4% brine by weight using distilled water). Would more time help?
I would get a more accurate way to measure. The point of fermentation is to get the pH well below 4.6 early on. For safety reasons. Adding acidity afterwards doesn't necessarily help....unless you heat pasteurise for a long period. Botulinum bacteria can release toxin which is unnaffected by acidity.
chillichump.com/ph-meters-for-hot-sauce/
chillichump.com/lets-talk-about-food-safety/
@@ChilliChump got it. It'll go in the fridge or compost. Thanks.
My daughter played around with the kitchen scale and switched it from g to oz. This means 6.8g Xanthan on 750ml instead of 0.4g. Now I have 3 month fermented yellow Ghost chilli-jelly 🤪 Next try in one year ...
😄 oops!
If I cook a 12 liters of sauce do I need a machine for mixing to thicken the sauce or is it okay if I use ladle and mix it manually?
You will need to blend it to make sure it mixes properly
number 4 is like the one i have it is not good for the feel but it is ok
Where do you fall on pasteurization for these sauces? Previously, I was both for safety and to add cornstarch powder for thickening (needs heating to thicken properly). With Xanthan Gum, it thickened a lot more with FAR less. I'm thinking for my next batch to just pour boiling vinegar into the blender with the mash, hot enough to pasteurize.
No need to pasteurise if you are fermenting correctly, and reaching safe pH levels quick enough.
Wtf, I Saw one of your vids a year ago where you mentionef xanthan gum and was just about to blend my own up, but was wondering how much to use so ty for the vid😃
😁 must be reading your mind!
Is it still safe to make sauce that separates and how long do those normally last?
Yes it's still perfectly safe, just doesn't look as good. Shelf life is dependent on many factors
@@ChilliChump say stored in the fridge at 40 or so degrees
How can I get the empty hot sauce bottles chump
Black garlic is a great emulsifier
I found that out the hard way in my black garlic video!
What is the next best thing to xanthan gum. My mom is allergic so trying to figure that out.
Corn starch works well...or even potato starch.
So, I am confused in the text at the beginning you wrote
Minimum 0.1 g / 1000 ml for emulsification
Louisiana Hot sauce 0.2 g / 1000 ml
At the end you said
0.5 g /1000 ml
And 1.5 - 1.65 g / 1000 ml with 70% vinegar, 30% mash
What am I missing?
I am giving you starting points in the beginning. If you go straight in with 0.5g per 1000ml, you are going to potentially ruin your batch of sauce. You can always add more. I know what works for me, with my chillies, my method of fermentation, my preferences for thickness etc.
I used to be on keto and xanthan gum is used to thicken stuff LOL first time I ever used it I had made some white clam sauce and I wanted to thicken it just a little I put in a teaspoon in a saute pan full of sauce mixed it really good it started picking up so I put it on low to simmer I came back not even three minutes later and I had white clam sauce cake in the pan this was very educational your video. But I do have a question a friend of mine a while back sent me a bunch of hot Peppers he grew don't know what they are all different varieties and he told me when I got them if I wasn't gonna use them put him in the freezer till I used them they were fresh when I put them in the freezer. Because I don't know what varieties they are I was just gonna make a hot sauce mix of all of them I know I have to cook the sauce because the Peppers are frozen how long and how high temperature should I go I'd appreciate it thanks. Merry Christmas🎄✌🌶💖💪👨🍳🎅🚌👍
Try not cook at to high of a heat....to make it safe, it needs to be above 65'C for at least 5 minutes, and also you need to get the pH down to below 4.6 (some vinegar, or citric acid will do the job).
Does Xanthan Gum change its properties after heating? Or is it safe?
It is safe to heat
can u back dilute it if its to thick
How do I find out what seeds I can buy here in America? I was looking at fatali seeds and It mentioned being aware of customs and what not.
I have the same "warning" on my seed site too Korey (chillichumpseeds.com). The thing is that you will most likely receive your seeds, but we have to put a warning like that because there is always a possibility that they could be confiscated by customs. I have had two of my packages stopped out of hundreds.
super, danke.
How do you add xanthan gum to 1,000 milliliter of hot sauce? Do you add it to the whole batch of sauce or do you take a portion of the sauce and blended in the blender and add it back to the rest of the sauce? I heard that xanthan gum is difficult to blend if added directly to any sauce. Thanks for the video.
When I'm doing a larger batch I will add it to a small part of the sauce then blend it all together. For 1 litre I would add it directly.
I could think of applications for that chili pudding, but I wouldn't be using a lot of it. Maybe using it for a large batch of Chili Con Carne.
you said Franks style uses 70% vinegar. This might be a basic math question but, how do I calculate the percentage of vinegar? By weight or volume?
By weight will be more reliable
How long will a sauce keep unopened?
Depends on the sauce....is it one of my recipes?
Does xandthan gum have a taste to it?
No not at all. But even if it did you use such a small amount it wouldn't make a difference
Do you have any recommendations for a clear thickener?
None that I can think of that would be perfectly clear unfortunately. Even things like gelatin has some colour to it.
@@ChilliChump a bit of color wouldn't be a problem. I want the try and make a hot sauce, let it separate, take the clear (red or orange colored) liquid and thicken that a bit until it's like comercial sweet chili sauce
The way they do that is with the addition of sugar...and cooking it down, like a syrup. Have a look at my Piri Piri Cherry video
Great video and I don't know if this answers the question posed here but a member of my family has dysphagia (swallowing difficulties) and we use a 'clear' thickener for drinks. I'm well used to using it to gain a specific consistency. Let's call it 'thickening powder', recognising that I have no affiliation to any product, am not endorsing, nor recommend using anything..However, I must admit - I did use some of this to thicken my sauces recently in lieu of getting hold of some xanthan gum and purely down to the fact we have it in our store cupboard anyway! It does work well and the good thing is that it's a bit more forgiving than straight-up xanthan as you can add slightly more on a 'trial and error' basis when blending or cooking. So I say this because I'm sure xanthan is the way to go as ChilliChump demonstrates, but in my case this suited me, being as I'm just starting out making sauces and didn't want to mess up. Utilising what I already know and use on a daily basis benefitted me. Just a note, though - the thickener I used does contain maltodextrin as well as xanthan; the maltodextrin might not be for everyone though.. My understanding as a layperson is that it's akin to a sugar. I've had good results whether adding to a fermented mash 'cold', or when cooking through. This video helps because next year I will use xanthan for sure and it'll be good for reference purposes.
My favriote of your recipes was the chilie ketchup. Did you ever try making it with fermented chilies and tomatos?
Hi Isaiah, yes I have done this, took a while to get it tasting the way I wanted it. I will do a video on it next year! Already planned the tomatos I will grow for it 😊
Looks like fun mucking about with additives
Hey man you kinda trolled me a bit, I tried the juice wine recipe you made a while back using the exact same ingredients but the yeast you suggested is 18% and ate all the sugar you suggested in under 4 days so I am kinda lost rn cause the bubbling has stopped entirely it's been 9 days since putting it in the demijohn and there is 0 activity do i just leave it in the container?
Yeah, leave it be for a bit...you can rack it off the dead yeast if you like, but you still want to leave it to go past the secondary ferment.
Also...how did I troll you?
@@ChilliChump Idk I added the troll part for Flavor XD, I was actually impressed at how much it bubbled I had it in a sauce pan and thankfully it didn't volcano but it came close the ring of yeast was at the mid way mark on the neck of the demijohn lol. Thanks for the reply though I was kind of scrambling looking for information on if this was normal or not. I've been going kinda insane trying to do like 4 or 5 different hobbies to keep busy. I made one of your hot sauce recipes as well and that turned out amazing.
Great Video Shaun. So, what would you use for an ingredient if you wanted a real thick sauce like a BBQ sauce or Ketchup? Thank you for taking the time to educate us on the use of this product. Very well explained and displayed. Your videos are awesome! Love it! Stay Safe and Stay Spicy! V/R - Shane
Hey Shane, I would use more solids (i.e. tomato or similar). Then use a little xanthan gum to bind....and simmer out the majority of the liquid. I will do a couple bbq sauce videos next year for sure!
how do we thickened it up without using Xanthan gum mate? i was thinking lictan if u spell it right
There are lots of options....but each has their positives and negatives. Can even use corn flour if you want
@@ChilliChump would it make it flour mate? because i do use Xanthan gum but seem i love following your measurements but i seem to bum out on some sauces (to thick) but still separate if i drop the Xanthan gum down
You can mechanically emulsify with smaller batched. Have a look at some of older videos like this one where I use a stirplate.: th-cam.com/video/dRkXaa8ttM8/w-d-xo.html
Here's how to build a stirplate th-cam.com/video/eDbqt_xynDY/w-d-xo.html
thanks mate im sub with my personal acc but forgot to sub with my business
You mentioned in the livestream that you were low carb, check out serious keto's video from 3weeks ago about keto thickeners, might give you some ideas/alternatives 👍
Hey Barry, looks like a good vid. Will have a look at it tomorrow.
I had lots of small bubbles in my sauce after mixing the xanthan in it. Is that normal?
Struggling with this, my XG keeps forming lumps instead of mixing in - any suggestions?
You need to spread/sprinkle it...not just add a teaspoon as a "lump". Preferably adding to something already mixing.
I was curious to see how the different levels of XG held up over time. I’ve been using small amounts of XG in my sauces, but they still separate over time.
I have sauces that I've been testing this with. Start to see minor separation after about 1.5 years.
@@ChilliChump I've yet to keep a bottle for that long....stuff is too good. 👍🍻
you can use xanthan gum to make edibles too so i got some :D ill probably make some ghost pepper edibles
This is a good and helpful video Shaun. Sure is a good way to develop the use of Xanthan gum and avoid a gummy mess. Have you a preferred method of preparing a Yorkshire pudding? Stay Spicy! -Bob...
How is the vitamix? From an actual user perspective and not a master chef or iron chef.
I am still testing it out. So far, I am pretty pleased with it. It is solidly built. The real test will come when I make my next batch of sauce to sell. The question is whether it is worth the amount of money....I would say for the average person, no.
Watched the entire video wondering why there was a "billy club" on the counter until we realized at the end it was for inserting into the blender top.
I thought it was.... something else
Shaun, you don't have to lie. It's ok if you just want to make hot sauce pudding. 🤣
Lol. One of my patrons suggested a chocolate mousse spicy pudding. Actually sounds delicious!
Why use any gum? Just shake the bottle up right?
Sure...but I sell my sauce commercially. There is an expectation in quality, looks etc
@@ChilliChump Right. Nice, i didn't know you actually sold yours.. It looks good! I've made sauce actually from watching your videos. Great job!
@@3000gtwelder yep, been doing that for a few years now www.chillichump.com/shop
You stopped using your Ninja Blender mate? Any particular reason? Cheers
It broke...I worked it too hard!
@@ChilliChump Good to hear! I think.. means you've been busy :) Did you end up settling for a Vita? Cheers mate
That a SA accent I recognise ? :)
“The proof is in the pudding”🤷🏻♂️😂
😂
Nice, the Vitamix will completely destroy the pulp and seeds and your food mill wont catch anything.
Less is more!
Taste experiment, chopped v whole (plum), tomatoes after blending?
Wow 0.5 grams to 1 kg... So 0.0005% Xanthan gum which is bordering on homeopathy.
USA sc
Pretty sure there’s no tomatoes in a Louisuana hot sauce
Didn't say there was?
Why why why didn't you show putting in the xantham gum? You had me sold, then I had to dislike the video because you left out the most important part.
I'm not sure what there is to show? What exactly did you want to see? The point of the video was to show what effect different amounts of xanthan gum has. If you were wanting to see how I add xanthan gum to a sauce when I'm making a batch...that would be a different video altogether
Help? Is there a way to increase acidity in a fermentation?
Just going by paper pH test strips it's between 4&5 after 14 days (peppers & tomatoes in 4% brine by weight using distilled water). Would more time help?
Already answered you in your last comment
@@ChilliChump I'm in the boonies.... internet glitch didn't show my first post had posted. Thank you.
No problem!