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Author Topic: Malagueta Chilis = Hot Honey  (Read 12939 times)

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Offline TXCraig1

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Re: Malagueta Chilis = Hot Honey
« Reply #40 on: May 30, 2017, 01:44:25 PM »
Any concerns with botulism in a honey infused with fresh truffle?

I don't know. Maybe. I've never tried to make it. I've just bought it.
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Offline bradtri

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Re: Malagueta Chilis = Hot Honey
« Reply #41 on: May 31, 2017, 02:06:19 PM »
What types of pizza do you guys typically use hot honey on?  I have gallons of honey and lots of hot peppers......
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Offline TXCraig1

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Re: Malagueta Chilis = Hot Honey
« Reply #42 on: May 31, 2017, 02:19:17 PM »
It's good on pretty much any pizza.
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Offline PapaLous

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Re: Malagueta Chilis = Hot Honey
« Reply #43 on: June 25, 2017, 05:42:33 PM »
Are there any crystallization issues?

My gut says that the vinegar and peppers takes that out of the equation, but I don't know.

Offline PapaLous

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Re: Malagueta Chilis = Hot Honey
« Reply #44 on: June 25, 2017, 05:57:36 PM »
15lb of local clover honey
1lb pckled homegrown Malagueta peppers
4 oz of pickling liquid to help grind the peppers into mash

Pour mash into big stainless steel pot.
Add honey
Bring up to 200F, stirring regularly.
Let sit for 90 min.
Strain through fine mesh chinois.
Ladle into bottles.
Voilŕ!

Nineteen 8oz bottles of chili infused honey.

Tastes...Mmmm, good

I've been thinking about this for a while, might as well just get going....

Using a bottle of Sabor Mineiro Condimonte Malagueta Peppers:

https://smile.amazon.com/dp/B00EBM28RQ/?tag=pmak-20

which works out to about 17oz/450g of peppers drained, would 15 pounds of honey be about right still? I'm not so worried about heat personally, but they will be gifts. I don't want to vaporize other people's tongues.

I think I will be skipping the ladle step and incorporate my own funnel step. Heh.

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Offline Mmmph

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Re: Malagueta Chilis = Hot Honey
« Reply #45 on: June 26, 2017, 11:26:18 AM »
I still have bottles of this batch in my cabinet. No crystallization.

Are there any crystallization issues?

My gut says that the vinegar and peppers takes that out of the equation, but I don't know.
Practice makes pizza

Offline Mmmph

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Re: Malagueta Chilis = Hot Honey
« Reply #46 on: June 26, 2017, 11:33:48 AM »
I would go with half the amount of chilis in my next batch. If you read through the thread, I mention that I could cut this batch with an equal amount of plain honey and it would still be plenty hot...That being said, I've found that home-grown peppers are generally way hotter than commercially grown peppers. Good luck.

I've been thinking about this for a while, might as well just get going....

Using a bottle of Sabor Mineiro Condimonte Malagueta Peppers:

https://smile.amazon.com/dp/B00EBM28RQ/?tag=pmak-20

which works out to about 17oz/450g of peppers drained, would 15 pounds of honey be about right still? I'm not so worried about heat personally, but they will be gifts. I don't want to vaporize other people's tongues.

I think I will be skipping the ladle step and incorporate my own funnel step. Heh.
Practice makes pizza

Offline Mmmph

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Re: Malagueta Chilis = Hot Honey
« Reply #47 on: June 26, 2017, 11:39:37 AM »
My next batch will be made with Ají Limon peppers from Peru. It'll be a golden hot honey.

Here's the first flush of these peppers from my deck garden.
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Offline jsaras

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Re: Malagueta Chilis = Hot Honey
« Reply #48 on: June 26, 2017, 04:13:32 PM »
Are there any crystallization issues?

My gut says that the vinegar and peppers takes that out of the equation, but I don't know.

All of my bottles have had crystallization. 
Things have never been more like today than they are right now.

Offline PapaLous

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Re: Malagueta Chilis = Hot Honey
« Reply #49 on: June 26, 2017, 06:06:11 PM »
I would go with half the amount of chilis in my next batch. If you read through the thread, I mention that I could cut this batch with an equal amount of plain honey and it would still be plenty hot...That being said, I've found that home-grown peppers are generally way hotter than commercially grown peppers. Good luck.

Hey Mmmmph, thanks for responding.

I wasn't clear. I did read that post and I should have asked the question explicitly: do you guys think these will be as hot as homegrown peppers such that I should use half of the peppers.

Looking at the video, the bottles look "similar". I think I'm just going to take the plunge. Thanks for your thoughts!

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Offline PapaLous

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Re: Malagueta Chilis = Hot Honey
« Reply #50 on: June 27, 2017, 03:06:20 PM »
All of my bottles have had crystallization.

Rats.

Sometimes searching that interweb dealio is irritating. In this case, it seems that there are about a billion people who really don't know much about honey posting lots of stuff about honey.

Does anyone know what I could add to prevent the honey from crystallizing? Cheese it up with some sodium citrate? Some Karo syrup? Citric acid? Couple of tablespoons of pink salt?

I'm joking about that last one.

Offline hotsawce

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Re: Malagueta Chilis = Hot Honey
« Reply #51 on: June 27, 2017, 04:34:59 PM »
If this is made properly you shouldn't have issues with crystalization. The small amount of vinegar in the mash should help with that.

I've seen it made multiple times on a commercial scale and it never crystalized....

Rats.

Sometimes searching that interweb dealio is irritating. In this case, it seems that there are about a billion people who really don't know much about honey posting lots of stuff about honey.

Does anyone know what I could add to prevent the honey from crystallizing? Cheese it up with some sodium citrate? Some Karo syrup? Citric acid? Couple of tablespoons of pink salt?

I'm joking about that last one.

Offline PapaLous

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Re: Malagueta Chilis = Hot Honey
« Reply #52 on: June 28, 2017, 09:31:49 AM »
If this is made properly you shouldn't have issues with crystalization. The small amount of vinegar in the mash should help with that.

I've seen it made multiple times on a commercial scale and it never crystalized....

So I ~shouldn't~ use a couple of tablespoons of pink salt? Thanks for the thoughts!

Anyone have any interesting suggestions? Say, 12 pounds of clover or desert and three pounds of buckwheat? Or, just use 100% desert or clover and maybe throw a few cloves of garlic in when I the process the peppers? A little salt?

Offline tracy

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Re: Malagueta Chilis = Hot Honey
« Reply #53 on: June 28, 2017, 11:14:20 AM »
Everything I've always read or heard suggested crystallization of honey over time is just a natural occurrence and could actually be seen as an indicator of good quality honey. 

Quote
Honey is a super-saturated solution of two sugars: glucose and fructose. The proportions of these two sugars are characteristic of the plants the bees fed on to make their honey. It's the glucose that crystallizes, so some types of honey are more resistant to crystallization because they have low glucose.

I guess if you really wanted to avoid crystallization, you should try to source a specific varietal that is known to be low in glucose and high in fructose.

Offline PapaLous

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Re: Malagueta Chilis = Hot Honey
« Reply #54 on: June 29, 2017, 01:14:29 PM »
Everything I've always read or heard suggested crystallization of honey over time is just a natural occurrence and could actually be seen as an indicator of good quality honey. 

I guess if you really wanted to avoid crystallization, you should try to source a specific varietal that is known to be low in glucose and high in fructose.

Yep, thank you, that is what I've been thinking as well. Cost will likely be a factor given what I've seen the market seems to bear for "Wishful Thinking Honey"™©. Tupelo seems to be a possible option. I don't know about the "quality" part though.

I can't seem to find a ratio though for using citric acid or, probably easier, Karo syrup. It wouldn't impress the purists, but it wouldn't crystallize. I'm planning on using them as gifts, so I would like to avoid it if possible.

I may also be putting too much thought into it.
« Last Edit: June 29, 2017, 01:18:23 PM by PapaLous »

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Offline PapaLous

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Re: Malagueta Chilis = Hot Honey
« Reply #55 on: June 29, 2017, 01:42:47 PM »
A question. Does anyone have any thoughts on trying a little MAE on the peppers as discussed here?

https://www.pizzamaking.com/forum/index.php?topic=3735.msg31887#msg31887

Sure, I'm overthinking this, but it will be fun to make regardless!

Offline Mmmph

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Re: Malagueta Chilis = Hot Honey
« Reply #56 on: June 29, 2017, 03:10:19 PM »
PapaLous, just follow along with Mike. It's good stuff...If it ain't broke, don't break it.

http://foodcurated.com/2011/05/this-sweetspicy-condiment-will-change-your-life-mikes-hot-honey/

A question. Does anyone have any thoughts on trying a little MAE on the peppers as discussed here?

https://www.pizzamaking.com/forum/index.php?topic=3735.msg31887#msg31887

Sure, I'm overthinking this, but it will be fun to make regardless!
Practice makes pizza

Offline tracy

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Re: Malagueta Chilis = Hot Honey
« Reply #57 on: June 29, 2017, 03:40:52 PM »
Worst case scenario if it crystallizes I suppose would be to just run it under hot water for a bit, but since, as you mentioned, they are for gifts, would probably want to avoid it if possible.

Offline PapaLous

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Re: Malagueta Chilis = Hot Honey
« Reply #58 on: June 30, 2017, 11:56:53 AM »
I know, I know, if it ain't broke....

Thanks for all of your thoughts, guys.

Offline bradtri

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Malagueta Chilis = Hot Honey
« Reply #59 on: August 25, 2017, 11:37:19 AM »

Does anyone know what I could add to prevent the honey from crystallizing?
Warmth
« Last Edit: August 25, 2017, 11:38:52 AM by bradtri »
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