We're gonna Throw Down at work and I don't make a lot of hot sauces so i'm hereto cheat. If you work with me and you're reading this you told me you were too good for hexbear go away!!

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[–] LeeeroooyJeeenkiiins@hexbear.net 2 points 9 months ago (2 children)

This looks dope as fuck i just don't know if they'll let me do something fermented bc health code yada yoo

[–] FedPosterman5000@hexbear.net 3 points 9 months ago (1 children)

Haha yeah it was definitely a “chuck it in a bottle and see what happens - I mean can botulism even survive in that? 🤷‍♂️ ” type situation

[–] LeeeroooyJeeenkiiins@hexbear.net 2 points 9 months ago (1 children)

They say botulism toxin gets denatured at whatever temp but honestly I'm pretty sure that isn't true and that's why botulism is a concern in canning, if it's been growing in it even if you heat it and kill the bacteria the toxin will kill you, SO it makes me anxious to follow without further guidance but i'll ask my sous chef friendchacho in the morning what they think

[–] FedPosterman5000@hexbear.net 1 points 9 months ago

Right. I took a single food science class and that was enough to convince me to be careful with that stuff. That’s one reason I went the fermented route too - I’m very (overly?) trusting of fermented stuff lol

[–] eastbeast@hexbear.net 2 points 9 months ago* (last edited 9 months ago)

aw dang, I grow my own habaneros and do lacto ferments on the regular, but if that's out then screw it. my sauces have always had a low enough pH that botulism hasn't been a worry for me, though I'm just giving them to friends and not selling them to anyone (yet).