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Aotearoa Daily Kōrero 7/3/2024 (lemmy.nz)
submitted 2 years ago by Dave@lemmy.nz to c/newzealand@lemmy.nz
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Welcome to today’s daily kōrero!

Anyone can make the thread, first in first served. If you are here on a day and there’s no daily thread, feel free to create it!

Anyway, it’s just a chance to talk about your day, what you have planned, what you have done, etc.

So, how’s it going?

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[-] TagMeInSkipIGotThis@lemmy.nz 3 points 2 years ago

I've not thought to do a ph test; I kinda live by Leone's quote "Botulism? Nobodies ever died of botulism. ?"

But I prefer a fairly vinegar forward hot sauce, and the brine is also salty so i've not noticed any problems. After about 13 months it can start to discolour a bit, but i've usually got a new batch ready by then so I just biff that.

Xantham is a bit tricky to use, you really don't need much but you also kinda need to sprinkle it in, it can clump quite a bit and if you use too much while running a blender too high it can capture air bubbles. I made a ketchup and it just kinda got foamy so even though it tasted good the mouth feel was really weird.

[-] eagleeyedtiger@lemmy.nz 3 points 2 years ago

Yeah true, if I’m doing one with mainly vinegar I’m not too worried either. When I do some lacto fermented vegetables they sometimes get a bit of white mould on the top if left too long, but I understand it’s pretty safe to just remove that layer.

I’m going to have to try some experiments with the xantham gum to see what works I guess

this post was submitted on 06 Mar 2024
11 points (100.0% liked)

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