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Old 12-01-2007, 12:33 PM   #1
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Tabasco

I used the required 2 ounces of Tabasco in my chili (just starting right now) and I can smell the vinegar in the Tabasco. I don't remember this problem in the past. Will that vinegar smell go away over the next few hours? It will ruin the chili. I really don't remember that vinegar smell in past bottles.

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Old 12-01-2007, 12:38 PM   #2
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Tobasco is a vinegar-type hot sauce. It's always been that way. I don't think it will ruin your chili though. Did you shake the bottle well before using it?
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Old 12-01-2007, 12:43 PM   #3
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Try Franks Hot Sauce. Thicker, nice garlic flavor, not as vinegary.
And the bottles are great to re-use! :)
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Old 12-01-2007, 12:45 PM   #4
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Your chili is fine from the Tabasco. Give it a little time, and it will mellow out for you.
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Old 12-01-2007, 12:50 PM   #5
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Quote:
Originally Posted by GrillingFool View Post
Try Franks Hot Sauce. Thicker, nice garlic flavor, not as vinegary.
And the bottles are great to re-use! :)
For chili, if I was going to add heat from a bottle, I always liked using that Sriracha sauce..... that stuff in the clear bottle with the green cap and the Asian writing on it. But that doesn't help Callisto at this point
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Old 12-01-2007, 12:54 PM   #6
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Vinegars Vapor pressure being what it is will work in your favor :)

look here: Phenobarbitol Drug Development - 5. Acid-Base Equilibria

you will see that heating upsets the equilibrium, and as long as it doesn`t react with your food (and there`s nothing to react with trust me), it will just go away and leave the heat, although Capsciacin a Hydrocarbon is subject to the same rules and so you`ll lose a little heat too, but not much.

hope that helps a little :)
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Old 12-01-2007, 01:10 PM   #7
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I've already stated this before. I find it interesting that many people find Frank's Hot sauce to have less vinaiger flavor that Tobasco Sauce. To me, the opposite is true. And Louisiana Hot Sauce, I just can't use the stuff. If you want bottled heat in the future, try some Insanity sauce, just a few drops at a time. There are also some very good habenero pepper sauces.

Fresh pepper are always best, if available, followed by dried peppers. The fresh peppers have other flavors that are usually lost in processing. They add the magic to the chili, if you know what I mean.

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Old 12-01-2007, 01:18 PM   #8
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Thanks everyone, especially YT for that scientific explanation.

I've always used a special garlic tabasco or garlic hot sauce that they no longer make. Along with 5 green jalapenos, some other small peppers, and green peppers. Right now it's extra hot (didn't buy enough cans of tomatoes) and I still have some Anaheim chilis to put in. Hopefully that smell will mellow out like YT and everyone says. I had some other chili sauce from Trader Joes where the first ingredient isn't vinegar. I'm using it instead of the Tabasco for the other 2 ounces I'm supposed to add. It's 18 quarts of chili.
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Old 12-01-2007, 01:19 PM   #9
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I'm with you Goodweed. I think Frank's Hot Sauce has as much vinegar as Tabasco. It's the vinegar that helps give Tabasco it's unique flavor and I don't know why anyone would want it to go away. Tabasco is still one of the most popular and best tasting of the hot sauces and gives chili an awesome kick, not just with a little heat but with tons of flavor.
BUT I have to disagree that Insanity or habanero sauce should be used in chili. I guess they're okay if you just want a lot of heat, but they impart very little flavor.
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Old 12-01-2007, 01:32 PM   #10
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Gosh, I love hot sauces and use them very liberally, even on salads.

And typically use the vinegar based ones.

But I cannot magine being able to taste the vinegar in chili.

My guess is that after cooing it will not be recognizable.
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