Quote:
Originally Posted by Shrinkrap
I have quite an assortment of airlocks now, also with no good explanation/excuse.
I just bought a "high falootin'" blender on Amazon prime day. Wondering if it might make a sauce that will stay emulsified without adding stuff. Just made a pretty tasty romesco sauce, not that that had anything to do with fermenting. .
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Any sauce and I mean just about any sauce you would want to use will settle out after awhile.
No matter how it is blended.
You have two options cook down to thicker or use the gum.
The xanthan gum I use I feel there is nothing wrong with it in my life at least.
It is in practically everything.
The ghosts I have fermenting I am going to ferment some Habanero peppers and add to it.
I might call it Ghostanero sauce.
I need to look around and toss out all of the store bought stuff I have because I no longer have any use for it at all.
I like my stuff your stuff or anybodies stuff over it because it (store bought) all has vinegar in it.
Worth