i know right? like it's great to see that he's found so much success but I really miss his old "that one stoner friend who makes a mean pan of brownies" vibe
not gonna lie I really miss these kinds of videos. No pageantry, no excessive chastising for comedy, a recipe that's easily recreateable and a nice voice over to tie it all together. I'm fine with the niche you've carved out, but this is a video i keep coming back to, cause the hot sauce is REALLY good and the video is chill
I agree. I think it's to keep people who are mildly interested in cooking engaged. I keep coming back to this video every year to make more hot sauce and it is a really nice change of pace.
Was coming down to post this. I miss humble,genuine “on the upswing” Josh. Good for him for his success, he’s earned it but the whole jump cut YOU WONT BELIEVE INGREDIENT flex video stuff makes me miss these vids
racial stereotypes are racist..... I'm indian and i dont like spicy and i know plenty of white people eat crazy spicy stuff like ghost peppers and carolina reapers stop making everything about race, it's not good for multi-racial societies
Jay's Peach Ghost Scorpions, Yellow Brain Strains, and 7 Pot Congo Chocolates were the main heroes in this years oil and vinegar infusions, hot sauce, and powder.
I am making my first lacto-fermented hot sauce thanks to this video. My recipe includes habaneros, orange and yellow bell peppers, and mangos. In the fermenter right now and should be ready by Christmas. I might boil some homegrown hops in the leftover brine and include that in a few bottles (big batch) to see if it’s any good. Total hipster move, I admit, but I think it could work if balanced correctly. EDIT: Turned out to be very good, but not something to splash on anything and everything. First bottle shared among family was gone in a day. It’s gotten way better with age, too.
Q&A was spot on. I’ve learned more in my 20years in restaurants than anyone will ever learn in culinary school, however I have been blessed to worked with some of the most amazing chefs in America. Thank you Joshua Weissman for your channel keep up the great content.
Agreed, from my own personal experience learning at a very young age from my mom and Grandmere at their restaurant in Manhattan, paying to go to school is not necessary. Put your heart into what you do, start small and work your way up. Learn daily and never stop experimenting! I was Sous Chef for too many years and today I am happy to manage a confection shop, yeah...I know how to retire SWEET! And my hubby gets the fruits of my years experience and constant need to create. Love your stuff Joshua!👏🤗😘
@Ross Sadler What I meant is : life is not a competition, the only person you have to compare to is yourself. Try to elevate yourself and become better than the person you were yesterday. I did this yesterday and it was not good. OK this guy does it like that (not better, not worse, but different). I'll try it this way tomorrow and see how it turns out. So, IMO find inspiration in others, but don't judge yourself based on how others are doing things.
first of all I'm saying that as a Hotel Commis Cook, everyone in the Kitchen is EQUAL.. he is a Line Cook in his Restaurant which is the hardest of all position, Chef or not, shit has to get done and u have to feed the Costumer, so just get up and start working in a Kitchen too if u want, not every Hotel or Restaurant requires Culinray School diploma so get up and work instead of sobbing in your bed
I totally agree with your take on culinary school... In my experience though as executive chef, lead whatever.. I wish I would have had the degree under my belt not because it teaches you something new but it is a negotiation tool in the hiring process and getting a better spot and a better career and a higher pay. I love your channel
My brother is picky with his Christmas presents and his hot sauces, and I'm a broke-ass cook. You've just made my holiday shopping at least 84% easier. THANK YOU!
I can't believe you "only" have 130k subs as of now. Your production quality is insane, and content is unique and your style god damn. Hands down my favourite food channel on RUclips.
Just reading this comment now and it’s crazy how he more than tripled his amount of subscribers in 6 months. As I’m typing, he has currently 427k subscribers
I like to add Garlic and Onion to the Chilis when I ferment them. Takes the sauce to a completely different level IMO. I literally just finished making a batch today with 2 types of Habanero, 2 types of Jalapeno, Trinidad Scorpions, Peach Bhut Jolokias and Carolina Reapers. I plan on fermenting it for at least 6 weeks. All the batches I made last year lasted the entire year refrigerated without any added preservatives except the salt. Lastly Don't forget to burp your hot sauce daily. If you don't it can build up pressure and bust the jar or can spray out when you do open it and when dealing with hot sauce not a good idea. Especially if you store it on a shelf at eye level and just burp them in place like I do.
@@NonusGra I use the "Wide Mouth" canning jars while fermenting. After I blend the ingredients and will transfer into an "alcohol" like bottle after. You can use the metal rings/discs that come with canning jars or use the plastic ones. It won't matter. Key is to have a lid that holds the pressure in and can be released while fermenting. After it can be stored in any container you like.
Wife and I made this and holy balls it’s delicious. We opted to strain it and got a really silky smooth sauce. There was a bunch of “pulp” left over and we didn’t want to throw it out. She made homemade butter earlier in the day so we opted to mix it in with a small mason jar of butter. Holy shit. It is the best spread for burgers, chicken, sandwiches. You name it.
Joshua Weissman I have been cooking for as long as I can remember (and I'm almost 40), I watch a lot of cooking youtube channels (because cooking is life, and because I'm French, so you know...), I just came across your channel a few weeks ago, but you are officially my new favourite cooking channel. Your videos are very enjoyable to watch, they are straight to the point, I love that you use both imperial and metric system (because I hate having to convert all the time Fahrenheit, cups, and tablespoons to metric system), and you seem like a genuinely nice guy. So thank you for that and please keep up what you're doing!
Apache Helecopter know him. Actually we lived in the same neighbourhood and shared the same butcher! His videos are cool but I feel like he’s overdoing it sometimes... but I guess that’s how the RUclips game works.
I've made delicious hot sauce by roasting scots bonnet peppers then blending them with passata, garlic, lemon juice, salt and vinegar. I simmer this for 10 mins then load it into sterlilised jars. I've made kimchi before so I might try fermenting the chillies too, thanks
As someone from Buffalo New York, DO NOT bake your wings. Fry them. It's the correct way to make Buffalo wings. At least you got the butter in the sauce right though. And please, come to Buffalo and have some wings from Duff's. If you think Buffalo wings aren't hot, you aren't having real buffalo wings.
@KHABIB TIME!!! You guys should realize that the use of "Ok boomer" here is not the same as the origin of this meme, it was use here as the word OLD whether you are a boomer or not. Also older generations can mock or look down on younger generation and it's alright they are old and grumpy but when it is the opposite then it is disrespect. Everyone from the little kid to the old grandma deserve the same minimum respect. Being rebellious against elders and criticizing them is not disrespectful.
"You just do it" is EXACTLY what all good professional cooks say in one way or another. My personal motto was "figure it out". Keep up the great vids mate!
After straining every last drop of liquid gold from the pulp, I then stirred the pulp with the remaining garlic infused oil which turned out to be an incredible, garlickly mix of chilli paste awesomeness. Do reccommend.
I agree - I am in the uk and still love Josh but do not make any of the stuff he makes these days. He got me into fermenting with fermentation Friday and he said back then 'this is how I be' = no longer sadly.
Bro! Just made the hot sauce! It was so freaking good! I used Red Fresno chilis, along with Jablano, and jalapeno peppers. It turned out beautifully. Will make this hot sauce again!
I tried your method and it worked great. Now I have a bottle of homemade hot pepper sauce in my fridge, brimming with flavor, and the peppers came from my garden. Fermented to perfection. Thank you so much for this video.
Josh, I’m living for this series and the Brad has goin’ on Bon Appetit! Thanks for all the wonderful content and thoughtful responses :) hope to see you on Hot Ones one day!
Are you wanting the "slight taste" of mango, or do you want a "medium-to-strong taste" of mango? For option one, yes, maybe (and I mean maybe) add a slice in the blender as well. May have a bit too much mango flavor if you add the slice though? If you want a strong taste, I would add two slices in the blender, along with some juice (to your preference; will weaken spiciness a bit).
I tired this recipe but my sauce started to separate within hours. I think it’s because my blender isn’t that powerful, so I’m running to get some xanthan gum asap. Update: Xanthan gum rescued my first ever sauce!
People a year ago; "This channel is going to blow up" People now; "2.2mil? FINALLY!!!" But for real man congrats, your channel so obviously deserves to be more popular.
Hey Joshua, you should try adding some smoked roasted apricots and carrots to the hot sauce mixture and maybe a few leaves of Basil as well. You can thank me later
"Formula to be GOOD = Repetition + Forcing yourself to learn everything you can".... Best quote i have come across in recent time. Nice and keep up your good work. ~a fan from India
I’ve never really had much interest in cooking but this genuinely inspires me. Having the ability to make my favorite fast foods or hot sauces and the amount of work that goes into is not only rewarding but good tasting. The best part is you know what’s in it
Fried is better. Bring grease up to 350. Drop your wings in. 12 minutes for a perfect done. (As long as you keep it up to temp). 20 for extra crispy. Which is way better.
Idk where the stereotype of white people not liking spicy foods came from, I can’t think of a single white person I know that doesn’t like spicy food 🤣 even more than me
I just finished making this today and wow! Just the scent of it is amazing. I've never tasted a better hotsauce. Was a bit wary of the garlic at first, even after only applying low heat it tasted a little weird/bitter by itself (it wasn't brown). But i'm glad that i used a bunch of it, especially the oil. I feel like the garlic oil emulsion really takes the flavor up a notch. Though i made one crucial mistake.... I didn't make enough of it xD Thanks for the recipe!
Finally got around to trying this recipe granted I used the peppers from my garden. Red Caribbeans fire in a basket Serranos and a couple very very hot bananas. Fuckin delicious and hot 🔥 as hell can't wait for my Carolinas to rippen
I love how humble you are. I worked in a restaurant doing pastry for a year. I have so much respect and appreciate for all the line cooks, Soux Chef, and Executive Chef. I witnessed the hard work and stress you endure everyday. It’s so much harder than people think. I feel TV glamorizes the profession and do not show how intense the profession can be. I am opposed to celebrity (actors/actress) having their own shows and calling themselves “Chef”. It’s not fair for the true Chefs that worked their behinds off and do not get the opportunity and recognition they deserve. Just my two cents. Thank you for another great video!
Ya know Josh, I've been following you since 2016 I just subscribed on a whim back then. I was in culinary school learning on and off but youtube provides me with so much more. It feels like I am ahead of my class when it comes to culinary knowledge. I appreciate the videos you put out. I try to atleast learn or dabble with something out my comfort zone such as bread making lol I will not try that yet even though I've seen many videos about them (pretty much you and brothers green mike). But this hot sauce making is damn interesting I always wanted to mess with fermentation cause of you and ofc my boy brad! I appreciate everything you do Josh keep it coming. I'm on the 1 mill subscriber train!
I came from the coffee videos, stayed for the jokes and metric system lmao. And the fact that your content are mostly doable as a weekend project for me is very interesting.
I think the wings are crispier if you do a two-stage baking process. Bake at 250 F for 25 minutes to render some of the fat, then bake at 425 F until they're done, another 25-40 minutes depending on wing size and your oven.
Fried is better. Bring your oil up to 350. Keep it there. 12 minutes for a perfect cook. 20 minutes for extra crispy. Set them there and walk away. When 20 minutes is up you’ll have some bomb ass crispy skinned wings with a tender interior.
Hey Joshua, in the text of the recipe(the paragraph) it says 1 1/4 cups of water, instead of 1 1/4 quarts. It got me, so it might mess someone else up as well.
I tried this recipe and the flavour was impressive but the texture was quite watery and especially after straining it turned very liquidy...Can I cook the peppers in the brine after fermentation before blitzing it for a thick and pulpy texture?
I couldn’t resist. I am a former certified executive chef,having worked and run four and five star clubs and restaurants. At one point I had 110 employees working in four restaurants plus banquets. TV has glamorized the business and its not what it seems. Entry level jobs have low wages super hard work and zero holidays off. That’s with a culinary degree. I was also a member of a team of chefs who represented USA in the culinary Olympics . I competed and won several iron chef type competitions and invitationals. My education was an apprenticeship not formal training and cost virtually nothing but sweat equity. That said I would never encourage anyone to become a chef. Sorry if I burst anyones bubble. IMO not a good choice if you want a life. Left the field and was best decision ever after 20 years.
@Joshua Weissmann, hello and greetings from Luxembourg! Is it possible to render the finished hot sauce a little bit more consistant? The sauce taste great but for me a little bit too liquid, so if you have any tips, go on! Love your videos by the way, love the way to make perfection from scratch ✌️
Miss this style of video. Its just not the same channel anymore.
i know right? like it's great to see that he's found so much success but I really miss his old "that one stoner friend who makes a mean pan of brownies" vibe
The dumb edits with digital efffects are corny as hell.
Every good RUclipsr eventually turns into a bad Hollywood filmmaker.
True, he went full RUclips, 50 way to do this, 50 ways to do that....
Binging his old videos because I hate his new style
Nice voice
Sense of humor
Stuff you can recreate
Metric units
Lofi background music
Hot sauce
B-Roll
This is perfection, wish I had found you earlier
Everyone puts their best foot forward in production..... His best foot is quite saintly however, his worst foot has got to be quite decent too :)
Doesn’t matter what foot you put forward if your terrible with both
You’re creepy.
TheLuckySpades wow this guy is 3 in 1
Yes. Metric units!
not gonna lie I really miss these kinds of videos. No pageantry, no excessive chastising for comedy, a recipe that's easily recreateable and a nice voice over to tie it all together. I'm fine with the niche you've carved out, but this is a video i keep coming back to, cause the hot sauce is REALLY good and the video is chill
Agree. His videos these days are way too much to watch/re watch
@@lthachthao theyre like skits
He's a good cook, but IMO he's gone from kind of funny, to not too annoying, to unbearable. His newer videos are unwatchable to me.
I agree. I think it's to keep people who are mildly interested in cooking engaged. I keep coming back to this video every year to make more hot sauce and it is a really nice change of pace.
Was coming down to post this. I miss humble,genuine “on the upswing” Josh. Good for him for his success, he’s earned it but the whole jump cut YOU WONT BELIEVE INGREDIENT flex video stuff makes me miss these vids
I wish fermentation Fridays made a comeback.
Seriously, we need a comeback
Been asking for the return of fermentation fridays for about a year now. Tis a tragedy we don’t have it anymore :(
He doesn’t care about his fans. He hates us with all his heart. I just wonder why???
@@GreatwhiteShark88 bro thats Indian parent level emotional blackmailing 😂
Really miss these kind of laid back and real videos. Not the "I am an influencer" type of videos of recent
Agreed
This guy is a mix of Binging with Babish, Michael Reeves, and Brad Leone.
Holy fucking shit we watch the same exact things
Why... Is that so accurate? 😂 😂
@@knb9342
...
The Reeves comparison is way too on point.
Mind = Blown
This comment and the reply about Cody's Lab is exactly what I was thinking as I watched this.
Yeah
"Its hot to me because I'm white" I watch you for your content but you got jokes too 10/10 from me
lol
My sister says that I'm so white that I think white bread is spicy.
Thats not quite true, but my tongue is delicate to spiciness.
Iol I won’t say that to white folks living in the south, especially Louisiana
racial stereotypes are racist..... I'm indian and i dont like spicy and i know plenty of white people eat crazy spicy stuff like ghost peppers and carolina reapers
stop making everything about race, it's not good for multi-racial societies
@@monsterpoo stereotypes are sterotypes. They're meant to be exaggerated. Anybody that takes them seriously is an idiot.
Me: *puts my third fermented ghost pepper chili sauce on my shelf*
_camera zoom out_
*_Reveals entire room filled with hot sauce_*
Love my bhut jalokia..
If I make hot sauce it's frikkin HOT..I use ghost peppers.
Not bottles, either; the room is literally flooded to the waist with hot sauce.
Jay's Peach Ghost Scorpions, Yellow Brain Strains, and 7 Pot Congo Chocolates were the main heroes in this years oil and vinegar infusions, hot sauce, and powder.
I am making my first lacto-fermented hot sauce thanks to this video. My recipe includes habaneros, orange and yellow bell peppers, and mangos. In the fermenter right now and should be ready by Christmas. I might boil some homegrown hops in the leftover brine and include that in a few bottles (big batch) to see if it’s any good. Total hipster move, I admit, but I think it could work if balanced correctly. EDIT: Turned out to be very good, but not something to splash on anything and everything. First bottle shared among family was gone in a day. It’s gotten way better with age, too.
Q&A was spot on. I’ve learned more in my 20years in restaurants than anyone will ever learn in culinary school, however I have been blessed to worked with some of the most amazing chefs in America. Thank you Joshua Weissman for your channel keep up the great content.
I love the aroma of lightly fried garlic.
Hi! I love your videos. I'm swedish so i REALLY appreciate that you also measures in grams, kilos and ml. Thanks! 😃
VisslarenFrank tjenare, det tycker jag också!
Same here! Love it 🍗
I'm not Swedish but I also appreciate it
I agree. It's a very underestimated fact.
Håller med
Agreed, from my own personal experience learning at a very young age from my mom and Grandmere at their restaurant in Manhattan, paying to go to school is not necessary. Put your heart into what you do, start small and work your way up. Learn daily and never stop experimenting!
I was Sous Chef for too many years and today I am happy to manage a confection shop, yeah...I know how to retire SWEET! And my hubby gets the fruits of my years experience and constant need to create. Love your stuff Joshua!👏🤗😘
Exactly! Passion and hustle!
*23????*
JUST A YEAR OLDER THAN ME?? and a chief cook in a restaurant???!!!!
```*sobs in my bed*```
Don't compare yourself to others. Cause you'll always find someone better than you in anything you do.
@Ross Sadler What I meant is : life is not a competition, the only person you have to compare to is yourself. Try to elevate yourself and become better than the person you were yesterday. I did this yesterday and it was not good. OK this guy does it like that (not better, not worse, but different). I'll try it this way tomorrow and see how it turns out. So, IMO find inspiration in others, but don't judge yourself based on how others are doing things.
first of all I'm saying that as a Hotel Commis Cook, everyone in the Kitchen is EQUAL.. he is a Line Cook in his Restaurant which is the hardest of all position, Chef or not, shit has to get done and u have to feed the Costumer, so just get up and start working in a Kitchen too if u want, not every Hotel or Restaurant requires Culinray School diploma so get up and work instead of sobbing in your bed
a thread roasting me nice
@@rituales nah giving some motivation my dude
I totally agree with your take on culinary school... In my experience though as executive chef, lead whatever.. I wish I would have had the degree under my belt not because it teaches you something new but it is a negotiation tool in the hiring process and getting a better spot and a better career and a higher pay. I love your channel
I miss this style. More chill, more instructional. I learned from this.
Wow I've never jumped on a video this quick 3 minutes I'm impressed
My brother is picky with his Christmas presents and his hot sauces, and I'm a broke-ass cook. You've just made my holiday shopping at least 84% easier. THANK YOU!
How did it go? What did you use? I might be addicted now, I made one batch and it was delicious so now I need to try again lol
@@dualitylmd5188 it was shit he never even replied 😂
I wonder how it turned out
Turns out you need a very powerful blender, which I had not had at the time. Mine was more of a smooth salsa, but he loved the flavor!
@@MadameTeqi that's great
I can't believe you "only" have 130k subs as of now. Your production quality is insane, and content is unique and your style god damn. Hands down my favourite food channel on RUclips.
Wow, an extra 100k in a month
Just reading this comment now and it’s crazy how he more than tripled his amount of subscribers in 6 months. As I’m typing, he has currently 427k subscribers
And now he has 508k
Safa Bishara 605 now
myyster Jesus fucking Christ .
He is a beast.
I like to add Garlic and Onion to the Chilis when I ferment them. Takes the sauce to a completely different level IMO. I literally just finished making a batch today with 2 types of Habanero, 2 types of Jalapeno, Trinidad Scorpions, Peach Bhut Jolokias and Carolina Reapers. I plan on fermenting it for at least 6 weeks.
All the batches I made last year lasted the entire year refrigerated without any added preservatives except the salt.
Lastly Don't forget to burp your hot sauce daily. If you don't it can build up pressure and bust the jar or can spray out when you do open it and when dealing with hot sauce not a good idea. Especially if you store it on a shelf at eye level and just burp them in place like I do.
Yes, that's what I said when I saw him frying the garlic. I'm trying to grow chilis this year. Can't wait to harvest, ferment and make hot sauce.
You mean to open container with hot sauce when stored in the fridge? For non english speakers its not that clear :D
@@NonusGra Open the Hot Sauce while fermenting to release gas. After fermenting is done just refrigerate and use.
@@scbastve69 Thanks! Do you think i can use metal covers for bottles like on alcohol? Or they have to be plastic?
@@NonusGra I use the "Wide Mouth" canning jars while fermenting. After I blend the ingredients and will transfer into an "alcohol" like bottle after. You can use the metal rings/discs that come with canning jars or use the plastic ones. It won't matter. Key is to have a lid that holds the pressure in and can be released while fermenting. After it can be stored in any container you like.
Wife and I made this and holy balls it’s delicious. We opted to strain it and got a really silky smooth sauce. There was a bunch of “pulp” left over and we didn’t want to throw it out. She made homemade butter earlier in the day so we opted to mix it in with a small mason jar of butter. Holy shit. It is the best spread for burgers, chicken, sandwiches. You name it.
Joshua Weissman I have been cooking for as long as I can remember (and I'm almost 40), I watch a lot of cooking youtube channels (because cooking is life, and because I'm French, so you know...), I just came across your channel a few weeks ago, but you are officially my new favourite cooking channel. Your videos are very enjoyable to watch, they are straight to the point, I love that you use both imperial and metric system (because I hate having to convert all the time Fahrenheit, cups, and tablespoons to metric system), and you seem like a genuinely nice guy. So thank you for that and please keep up what you're doing!
you should check out binging with babbish. they collabed once i forgot for what video but it is still vey great
Nestor Loyola just did. Seems pretty cool too. Thanks.
I'd reccomend Alex.I think he used to be called alex french guy cooking.
Apache Helecopter know him. Actually we lived in the same neighbourhood and shared the same butcher! His videos are cool but I feel like he’s overdoing it sometimes... but I guess that’s how the RUclips game works.
Boi guess what! Look at his subs
holy shit, you're 23. Dude you'll be huge in the future, that's for sure.
Keep it up sir! you're one of my youtube favs atm ^^
you predicted the future man
@@MultiDayaan lol
whatttttttttttttttttttttttttt
Dude, right! Josh is going nowhere but up with his craft. He's amazing!
I legit thought I was watching CodysLab for a second lol
It is, but it's called CodysKitchen.
Everyone watches the same channels
Isn't he Mormon
Best comment^^^
ricky dona I’ve been watching his videos for a week trying to figure out who he looks like and this is FINALLY the answer I was looking for 😂
I've made delicious hot sauce by roasting scots bonnet peppers then blending them with passata, garlic, lemon juice, salt and vinegar. I simmer this for 10 mins then load it into sterlilised jars. I've made kimchi before so I might try fermenting the chillies too, thanks
As someone from Buffalo New York, DO NOT bake your wings. Fry them. It's the correct way to make Buffalo wings. At least you got the butter in the sauce right though. And please, come to Buffalo and have some wings from Duff's. If you think Buffalo wings aren't hot, you aren't having real buffalo wings.
You're 23?!?!??!??! Damn, I'm old ._.
“Ok boomer”
@KHABIB TIME!!! You guys should realize that the use of "Ok boomer" here is not the same as the origin of this meme, it was use here as the word OLD whether you are a boomer or not.
Also older generations can mock or look down on younger generation and it's alright they are old and grumpy but when it is the opposite then it is disrespect. Everyone from the little kid to the old grandma deserve the same minimum respect. Being rebellious against elders and criticizing them is not disrespectful.
"You just do it" is EXACTLY what all good professional cooks say in one way or another. My personal motto was "figure it out". Keep up the great vids mate!
Norman Galimski real recognize real. 💯❤️
You’re the chef of this channel PERIOD
That is super true.
Well duh he owns it
Really.
Who would’ve thought?
WOAHHH I NEVER WOULD’VE GUESSED, THATS CRAZY.
Just finished making a half batch of this, using my cherry hots from the garden, omg does it showcase the beautiful flavour of the pepper itself!!
Love your sense of humor 😄
After straining every last drop of liquid gold from the pulp, I then stirred the pulp with the remaining garlic infused oil which turned out to be an incredible, garlickly mix of chilli paste awesomeness. Do reccommend.
Dang, thanks for this. I was wondering what to do with it, I didn't want to throw away that goodness!
Did this so fire thank you for recommending that awesomeness
Yep - I blended the pulp with more brine and vinegar and bottled that too. And bottled the brine. I will never waste any part of a fermented sauce.
That's such a great idea! 🤯
Hell yeah!!! 👍
Back when Josh made stuff that an average Joe could actually make
I agree - I am in the uk and still love Josh but do not make any of the stuff he makes these days. He got me into fermenting with fermentation Friday and he said back then 'this is how I be' = no longer sadly.
I really enjoy your videos. Keep it up man. Best regards from Germany
Dream foodie colab: Joshua Weissman, Binging with Babish, and Alex French Guy Cooking.
Bro! Just made the hot sauce! It was so freaking good! I used Red Fresno chilis, along with Jablano, and jalapeno peppers. It turned out beautifully. Will make this hot sauce again!
What they don't teach you in culinary school is how hard working in a kitchen is. You have to love it to make a career out of it.
I mean it should be a given really. Its not hard to think how insane a busy kitchen would be. I love cooking but i would never be a chef.
@@16xthedetail76 Same here.
I tried your method and it worked great. Now I have a bottle of homemade hot pepper sauce in my fridge, brimming with flavor, and the peppers came from my garden. Fermented to perfection. Thank you so much for this video.
have you figured how long can it stay in the fridge?
Josh, I’m living for this series and the Brad has goin’ on Bon Appetit! Thanks for all the wonderful content and thoughtful responses :) hope to see you on Hot Ones one day!
I can’t wait to try this!!!!! My favorite hot sauce is a company only made in Belize and woah it’s good.
If i wanted to add the taste of mango should i age it with it?
Are you wanting the "slight taste" of mango, or do you want a "medium-to-strong taste" of mango? For option one, yes, maybe (and I mean maybe) add a slice in the blender as well. May have a bit too much mango flavor if you add the slice though? If you want a strong taste, I would add two slices in the blender, along with some juice (to your preference; will weaken spiciness a bit).
Please let me know if this works well for you ^^^
@@gabrielp1306 i already stated fermenting the peppers so ill try it in the blender ill let you know if it works
@@colebenefield2533 how was it?
I tired this recipe but my sauce started to separate within hours. I think it’s because my blender isn’t that powerful, so I’m running to get some xanthan gum asap.
Update: Xanthan gum rescued my first ever sauce!
ruclips.net/video/0OtfMfv0uno/видео.html
you can also just shake it up before using--no biggie!
Hi! Could you please share the proportion of xanthan gum you used to fix it?
"it's hot to me because I'm white"
Just a reminder that Weissman means 'white man'
He's Jewish
Lol
Go back further. The origin is "Light haired man."
Peter McKinnon, huh? That would explain the B-roll affection.
Jakub Krumpoch that’s what I was thinking, it was either Peter McKinnon or casey neistat
This is great!! Trying this out with reapers, ghost, and habaneros this year. Should be interesting!
I just picked jalapenos from the garden and are cleaned and cut up and soaking in the brine.
Why are we being held against our will inside his cabinet though?
It's an Alton Brown thing.
Bold of you to assume it is against our will lol 🤣
Fill the plastic bag with brine so if springs a leak it won’t ruin the brine! 😀
great idea :)
This might be the one thing pushing me towards starting lacto-fermentation! Thanks again for another great Fermentation Friday!
Thanks for the video sir. It was a great one.
I just made this.. Its AMAZING!
People a year ago;
"This channel is going to blow up"
People now;
"2.2mil? FINALLY!!!"
But for real man congrats, your channel so obviously deserves to be more popular.
4.2ml now
@@Mason_Malakai_Lerouxgod damn, 4.63 now. 400k subs in 60 days.
We were here 3 years ago, and still at 8.83 subs
I just came here cause I wanted to make hot sauce but found an inspiring, well scripted and edited video. That's a sub and a thank you sir.
you should check out ChiliChump, he goes in-depth into how to make fermented hot sauces.
chillichump is best!
Or read a book
@@clinthuff9868 yeah... nah...
Yeah he also suggests fermenting for at least a month.
Ugur Senturk chilli chump is the dogs bollocks 👏🏾
The moment those wings went into the oven, you lost all rights to call them Buffalo wings.
Literally came back to this for Carolina reaper sauce.
Same here
I died when he said I'm white😂💀
Joshua... Does this hot sauce has an expiration date or I can just keep it in the fridge as long as I want?
Nice recipe! How long would this sauce last if opened/unopened? Thanks
Ooh yes and yes I found your video again I have sooo many petite Tabascos
Hey Joshua, you should try adding some smoked roasted apricots and carrots to the hot sauce mixture and maybe a few leaves of Basil as well. You can thank me later
"Formula to be GOOD = Repetition + Forcing yourself to learn everything you can".... Best quote i have come across in recent time. Nice and keep up your good work.
~a fan from India
Do i need to seal the fermentation jar o close it losely?
For how long can i keep the sauce?
ruclips.net/video/0OtfMfv0uno/видео.html
Dont seal it but do cover it. Its releasing gas during the process.
Key information that this channel is missing. Check out Chillichump on YT.
I’ve never really had much interest in cooking but this genuinely inspires me. Having the ability to make my favorite fast foods or hot sauces and the amount of work that goes into is not only rewarding but good tasting. The best part is you know what’s in it
I mean to be fair you know what's in any food. Sure, you might have to read, but it's not like we're all walking around eating mystery foods
Fried is better. Bring grease up to 350. Drop your wings in. 12 minutes for a perfect done. (As long as you keep it up to temp). 20 for extra crispy. Which is way better.
Just pickled my peppers! 1 pound chili peppers 1/4 pound habanero
I copied this recipe with ghost peppers. Was really amazing and not as hot as I was expecting. I will add more next time.
did I miss it - you're not worried about the mason jar exploding? I'd recommend a vapor lock. Sauce looked amazing!!
Thank you for sharing this recipe! I made my own fermented hot sauce and it’s super spicy, love it so much. More power to your channel!
Would fermenting any longer than the two weeks be beneficial? Tabasco ages their pepper mash for years in whiskey barrels to some effect
Bake… then deep fry. It’s the only way to a perfect wing… nice crispy skin.
you are 23 and i'm double your age but I'm learning croissant etc from you.. thank you Josh
I can safely say that this is the best tasting hot sauce I’ve ever had.
Doomer didn’t made instant noodles for once
Idk where the stereotype of white people not liking spicy foods came from, I can’t think of a single white person I know that doesn’t like spicy food 🤣 even more than me
I mean, I knew a white girl that said mustard was too spicy and made her nose runny😂
That statement caught me off gaurd
There are two types of white people. The kind that cant eat hot cheetos and the kind with hot sauces named ass blaster 3000.
My in-laws. That's where it came from.
I just finished making this today and wow! Just the scent of it is amazing. I've never tasted a better hotsauce.
Was a bit wary of the garlic at first, even after only applying low heat it tasted a little weird/bitter by itself (it wasn't brown). But i'm glad that i used a bunch of it, especially the oil.
I feel like the garlic oil emulsion really takes the flavor up a notch.
Though i made one crucial mistake.... I didn't make enough of it xD
Thanks for the recipe!
I made it and I have to say, that tegular hot sauce is a lot better, than this fermented garbage juice. I you want a good fermented food, make kimchi.
@@Johnny76624 I made it (love to your mom) and I concur it is very overrated.
Finally got around to trying this recipe granted I used the peppers from my garden. Red Caribbeans fire in a basket Serranos and a couple very very hot bananas. Fuckin delicious and hot 🔥 as hell can't wait for my Carolinas to rippen
Why adding oil into a chili sauce? Will it not seperate so that there is an oil layer on the top of the bottle?
I love how humble you are. I worked in a restaurant doing pastry for a year. I have so much respect and appreciate for all the line cooks, Soux Chef, and Executive Chef. I witnessed the hard work and stress you endure everyday. It’s so much harder than people think. I feel TV glamorizes the profession and do not show how intense the profession can be. I am opposed to celebrity (actors/actress) having their own shows and calling themselves “Chef”. It’s not fair for the true Chefs that worked their behinds off and do not get the opportunity and recognition they deserve. Just my two cents. Thank you for another great video!
I grow scotch bonnet, habanero, ghost and just started a few reaper plants.
never made a sauce, it is time!!!
Sooo how’d it turn out?
Yo, I wanna see you and Brad Leone grab some beers and start talking fermentation.
they would have the ultimate fermentation station
Yeah those wings weren’t it…
The premature flexing of the blender had me weak for some reason 😂
just for remembering to include Celsius you gained a sub!
Ya know Josh, I've been following you since 2016 I just subscribed on a whim back then. I was in culinary school learning on and off but youtube provides me with so much more. It feels like I am ahead of my class when it comes to culinary knowledge. I appreciate the videos you put out. I try to atleast learn or dabble with something out my comfort zone such as bread making lol I will not try that yet even though I've seen many videos about them (pretty much you and brothers green mike). But this hot sauce making is damn interesting I always wanted to mess with fermentation cause of you and ofc my boy brad! I appreciate everything you do Josh keep it coming. I'm on the 1 mill subscriber train!
One more fermented food I want to try! You're turning some of us into fermentation addicts! Not that that's a bad thing.
Congrats on the Vita-Mix 👏
Surprised your jar didnt explode without an airlock or burping the jar 😬
Hey dude, would you be able to do some videos about curing meats?
Uriah Siner I have a bacon video up, but short answer is 100% yes :)
Corned beef would be a good one.
I came from the coffee videos, stayed for the jokes and metric system lmao.
And the fact that your content are mostly doable as a weekend project for me is very interesting.
Whaaat!? You’re 23!!!??? Proud of you man for where you are right now !
I watched a Music Video called Hot Sauce about 90 times and now RUclips is recommending me this video now.
nct dream?????
Ever think of fermenting them after blending them? Creates its own anaerobic environment, without the brine
I think the wings are crispier if you do a two-stage baking process. Bake at 250 F for 25 minutes to render some of the fat, then bake at 425 F until they're done, another 25-40 minutes depending on wing size and your oven.
Is this a proven method ?
Fried is better. Bring your oil up to 350. Keep it there. 12 minutes for a perfect cook. 20 minutes for extra crispy. Set them there and walk away. When 20 minutes is up you’ll have some bomb ass crispy skinned wings with a tender interior.
Used to work in a bar as a work to order cook. Baking takes too much time unless you’re making them in bulk.
Your comment about the traffic made me think of the Blues Brothers. "How often does the train come by"? "So often you don't hear it".
Hi, thanks for all the fermentation info. I’m wondering how long this lasts in the fridge? As long as Chiluba or something like that?
Hey Joshua, in the text of the recipe(the paragraph) it says 1 1/4 cups of water, instead of 1 1/4 quarts. It got me, so it might mess someone else up as well.
I tried this recipe and the flavour was impressive but the texture was quite watery and especially after straining it turned very liquidy...Can I cook the peppers in the brine after fermentation before blitzing it for a thick and pulpy texture?
Jealous of your Vitamix lmao I’ve been wanting one for way too long...like 10 years
#ApplianceLoversFlex
I don't think I've ever clicked so fast...
GIMME THE HEAT 🔥😍
I couldn’t resist. I am a former certified executive chef,having worked and run four and five star clubs and restaurants. At one point I had 110 employees working in four restaurants plus banquets. TV has glamorized the business and its not what it seems. Entry level jobs have low wages super hard work and zero holidays off. That’s with a culinary degree. I was also a member of a team of chefs who represented USA in the culinary Olympics . I competed and won several iron chef type competitions and invitationals. My education was an apprenticeship not formal training and cost virtually nothing but sweat equity. That said I would never encourage anyone to become a chef. Sorry if I burst anyones bubble. IMO not a good choice if you want a life. Left the field and was best decision ever after 20 years.
Bro, we get it, you can’t cook. Relax.
@Joshua Weissmann, hello and greetings from Luxembourg!
Is it possible to render the finished hot sauce a little bit more consistant?
The sauce taste great but for me a little bit too liquid, so if you have any tips, go on!
Love your videos by the way, love the way to make perfection from scratch ✌️
STAN NCT DREAM FOR CLEAR SKIN
You, good sir, are an absolute legend! Thanks for all your hard work and dedication to the channel and your subscribers/fans.