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Tabasco Sauce

Tabasco Sauce. by: Mary Katherine Thompson 6 th period. The original recipe is from 1947 : Ingredients: 36 Tabasco peppers -- or other long hot red peppers 1 clove garlic 1 tablespoon sugar ½ teaspoon salt 1 teaspoon horseradish 1 cup hot vinegar 1 cup water Directions:

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Tabasco Sauce

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  1. Tabasco Sauce by: Mary Katherine Thompson 6th period

  2. The original recipe is from 1947: • Ingredients: • 36 Tabasco peppers -- or other long hot red peppers • 1 clove garlic • 1 tablespoon sugar • ½ teaspoon salt • 1 teaspoon horseradish • 1 cup hot vinegar • 1 cup water • Directions: • Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned - as used - with either vinegar or salad oil. Original Recipe

  3. First you chuck your pepper into a blender with sea salt and vinegar till it has the same consistency as tomato sauce • Then, put it into a sauce pan and boil for a couple minutes then let it simmer. • Add this into a glass container or cup and seal tightly with a cap. • Leave it for a few weeks to a month while checking the flavor to make sure it tastes alright. • You can leave it to ferment for up to three years. However, you can start to use it after month is over. Fermentation Process

  4. Homemade Tabasco Sauce

  5. Edmund McIlhenny was the creator of tabasco sauce. • He was a food lover from the late 1800s. • McIlhenny thought that food in Louisiana needed some flavor. • He created the sauce to give the food some spice. History

  6. McIlhenny’s first year it was so popular that the next year he sent out 658 bottles of his mouth watering sauce. • By the 1870s, he was selling the sauce all over England and the U.S. • Now, the sauce is still made the same way except they mash the peppers much longer to get more flavor. Continued…

  7. First one molecule of glucose is converted into two molecules of lactic acid. • Chemical Equation: C6H12O6 → 2 CH3CHOHCOOH. • This is an anaerobic process of fermentation which means oxygen is not present. Lactic Acid Fermentation

  8. For the lactic acid fermentation process to proceed, the molecule of glucose must be converted to one molecule of lactic acid, one molecule of ethanol, and one molecule of carbon dioxide. • Other foods that use lactic acid fermentation are Kimchi and yogurt. Continued…

  9. This increases the nutrients found in food using the process of lactic acid fermentation. • It takes the plain flavor of food and adds a hot or sour taste using colonies of beneficial bacteria and micronutrients. • Any food with a complex sugar content can be successfully fermented. Benefits of Lactic Acid Fermentation

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