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fermentation, recipes

Silky Fermented Japanese Chile Hot Sauce

July 26, 2018 2 Comments

Japanese chiles are similar to Arbol chiles but milder. I figured they would make a great hot sauce to have around (a little milder compared to what I usually have in stock) and I took the opportunity to introduce a new step (more like a variation of a step) in the process that would help […]

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Paul, the guy behind thatothercookingblog.com. Passionate about sous vide cooking, fermentation and dry curing. Love the feedback so leave some or contact me by email on the link below:

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    Sous Vide Beef Tenderloin Medallion. 52C 1h

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