Reddit reviews NEW, 8-Inch Depth, China Cap Chinoise Strainer, Mesh, Stainless Steel
We found 3 Reddit comments about NEW, 8-Inch Depth, China Cap Chinoise Strainer, Mesh, Stainless Steel. Here are the top ones, ranked by their Reddit score.
Commercial grade quality china cap strainerStainless SteelPot ring hang hookCOARSE mesh - 10" handle, 8" diameter, 8" deep", 18" total lengthPerfect for soups, sauces, purees and bisques.
I would recommend not fermenting for your first time, although it is really not at all hard and can be a lot of fun.
I started by following a recipe online then riffing on the ingredients; I used a blend of my home grown peppers, not whatever the recipe called for, changed up the spices, used apple cider vinegar not white... It turned out pretty good!
As for consistency, that is going to come down to your blender. If you have a good quality blender (read: Vitamix) chunky sauce is not going to be an issue. If you your blender is missing some horsepower, you might need to blend for a while.
After you blend, strain the sauce with a fine mesh strainer. This is what I use, I pour from the blender into the strainer over a pot, then bottle.
After you bottle, you are going to notice some separation in the sauce. That's normal, you can fix it with a quick shake. Alternatively, you can add a pinch of xanthan gum to your sauce (I add it after it has been strained, before bottling). This is a stabilizer, it is tasteless (or should be-- some people claim they can taste it but I would suggest that is just the texture), and will prevent separation. If you go this route, just a pinch will do. A very little bit goes a long way -- add too much and you will have made something akin to spicy snot.
Of course, the best part about making hot sauce is the experimentation. Feel free to disregard everything and just wing it!
Normally we would strain out the larger stuff with one of these China Caps (http://www.amazon.com/gp/aw/d/B000J3ZYCC/ref=mp_s_a_1_1?qid=1372365592&sr=8-1&pi=SL75) then pass it through a Chinois (http://www.amazon.com/gp/aw/d/B00069ZUXW/ref=mp_s_a_1_2?qid=1372365228&sr=8-2&pi=SL75) to get out the fine imperfections. Skim the top while simmering too!
What about a China Cap?