Pamir Zeydan

This is Pamir from the JarKitchen team. I am a chef who really likes cooking, learning, sharing. I believe cooking and eating is not just about flavor,flavor-matching, or need. It has a deeper meaning for me. At the end of the day, we are what we eat. Let’s learn, cook, share, and evolve together.

Baking Frozen Croissant

Baking Frozen Croissant

Baking Frozen Croissants

Baking Frozen Croissant

“It is all about layers ! “ we say.  With good quality ingredients and proper technique, you will enjoy the buttery flavor. But what about Baking Frozen Croissant? Is there any difference between Frozen Croissants and Fresh Croissants? How long should we store them in the freezer? What kind of ingredients should we use for perfection? And of course the History of Croissant…

History of Croissant

The true history of the croissant is often disputed and many variations exist, but this is the short version of what is generally regarded as the history of this French staple:

The story dates to 1683, during the Ottoman Turks siege of Vienna. Legend has it that a baker working late at night heard the Turks tunneling under the walls of the city and alerted the military.

The military collapsed the tunnel in on the Turks and eliminated the threat, saving the city. The baker baked a crescent-shaped pastry in the shape of the Turk’s Islamic emblem, the crescent moon so that when his fellow Austrians bit into the croissant, they would be symbolically devouring the Turks.

Marie Antoinette popularized the croissant in France by requesting the royal bakers replicate her favorite treat from her homeland, Austria.

Then, August Zang, an Austrian artillery officer that founded a Viennese Bakery in Paris in around 1839. This bakery served Viennese specialties including the kipfel (croissant) and the Vienna loaf and quickly became very popular and inspired French bakers. The dough became lighter and more delicate throughout time, and the kipfel was developed into what it is known now as the croissant.

Today, the croissant is both a symbol of French culture and tradition, shared throughout the world (C’est la Vie-Sarasota).

A Bite-Sized History of France is a book with many recipes in it including croissants.

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I would love to recommend you a book from my own library. A Bite-Sized History of France! This book is very special to me. If you want to know more about croissants/kipferl you should read this fun and instructive book. You will love page 200 “The Crescent Conflict”.

Tips for Making Croissant at Home

Before I give you a homemade croissant recipe I want to give you some tips about croissants which are really important. First of all, if you are going to try making croissants at home, please be patient. Every type/brand of butter and flour type also makes a difference. Therefore do not expect to get perfect results. Try a few flours at a time. The same with the butter. It needs to be pliable but not too soft. Exactly like French butter.

What is the difference? Why French butter?

They have a depth of flavor and nuttiness. More important, butter made in France has a higher butterfat content – and lower water content – than their counterparts in America. French butter has 82% or higher compared to just 80% in the U.S. It’s hard to believe a few points of butterfat would make a big difference but they do.

You can use Echire AOC Butter Unsalted while making your own croissants

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I just wanted to give you an example of French butter. You can try any brand at a time. In addition to this please make sure of the butterfat content. As I said it should not be less than %82.  This brand has %84 butterfat content.

Freezing Croissant – Baking Frozen Croissant

If you are wondering how to freeze a croissant first before baking it, keep reading! You can store them in your freezer for a long time and bake them when you wish to do so.

Freezing Croissant Dough

Do not allow the croissants to proof; instead, cover the shaped dough with plastic and place the pan in the freezer for a few hours until the croissants are solid. Transfer the frozen unbaked croissants to a freezer bag or plastic storage containers and store them in the freezer for up to two months.

Baking Frozen Croissant

Thaw them in the fridge the night before or pull them to room temperature for 3 hours. I prefer to keep the dough in the refrigerator overnight. Place croissants on a baking pan, well-spaced, on parchment or a silicone mat. Then keep them in a warm place so that they can rise and shine. Room temperature is totally fine for this procedure. While our croissant rises, preheat the oven to 375 F.

While the oven is preheating, whisk one egg and add a splash of heavy cream in a small bowl. Brush it onto the croissants for extra flakiness. When the oven is up to temperature, bake the croissants for 14-16 minutes.

Baking Frozen Croissant requires frozen croissants of course. SeaBear Frozen Croissants are high-quality.
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Features & details

  • Place in pre-heated 375° oven and bake for 20 minutes or until golden in color. Enjoy!!!
  • 18 total flash-frozen croissants – simply thaw & bake for a hot, airy, fresh buttery delight
  • Ships in a frozen form via 2-day Air Express in a Styrofoam cooler and dry ice on Mondays, Tuesdays, and Wednesdays.
  • You let them thaw and rise overnight; each croissant will almost triple in size by morning.

Ingredients

  • Unbleached enriched wheat flour
  • Butter (pasteurized sweet cream/milk)
  • Water
  • Sugar
  • Yeast
  • Milk substitute
  • Salt
  • Yeast
  • Ascorbic acid

Contains Wheat, Milk, Soy

As I said the butter or flour brands can change everything. When I saw this brand, I realized in the details, that it requires 20 minutes for baking. Therefore just keep an eye on them. When your croissants are golden, that means you are good to go!

Cooling Rack Benefits

A cooling rack elevates your food off of a solid surface. So air circulates and the bottom doesn’t get soggy from absorbing residual steam.

Homemade Croissant Recipe

Homemade croissants are the best to prepare a quick snack. You can also use leftover croissants to make nice toasts with various sauces. Baking frozen croissant will enable you to prepare a snack just as fast.

Let me give you a fresh homemade croissant recipe. You will eat your fingers while eating this! First, we start with the special dough. After making the dough, we will be making the croissants. You can also freeze the croissants for later use. Baking frozen croissant will be very useful if you do not have the time to make them each time you crave them!

Pate Levée Feuilletée- Laminated Yeast Dough

Ingredients

  • 320 gr. Water
  • 60 gr. Egg white
  • 25 gr. Fresh Yeast
  • 600 gr. Flour
  • 60 gr. Sugar
  • 12 gr. Salt
  • 300 gr. Butter

Instructions

  • Combine water and fresh yeast
  • Whisk and dissolve the yeast
  • Sieve flour, sugar, and salt. Add into the bowl
  • Knead the low speed about 3-4 minutes
  • Increase the speed to medium and knead for 6-8 minutes(if you are going to go by hands, you need more time for kneading). The dough should be elastic
  • Shape the dough into a bowl
  • Cover with plastic wrap
  • Let rise for around 30 minutes.
  • Flatten the dough to burst any air bubbles inside
  • Give an A4-paper shape to a dough
  • Place on a baking sheet and freeze the dough to be well chilled
  • Use a cling film to shape the butter into a rectangle
  • Place the butter onto the chilled dough
  • Fold the dough over the butter and make the “English inclusion”

English inclusion-In the English method of making croissants, the flour, salt, water, and dough fat are mixed together. This dough is rolled into a long rectangular shape, three times as long as wide. Two-thirds of the dough is covered by dabs of butter. The third without butter is folded into the middle first then the other end is folded on top-

  • Make a double tour
  • Chill for 30 minutes into the refrigerator
  • Add a single tour and let it rest for 2 hours

Croissant

  • Roll the dough to a 35*25 cm square
  • With the tip of a chef knife mark in 10 cm
  • Cut the dough into a triangle
  • Mark the center of the base of each triangle with the knife
  • Gently stretch each triangle with your hand
  • Roll the triangle up from the base to the tip
  • Place on a baking sheet
  • Leave to rise about 20-25 minutes
  • Brush the egg wash evenly over the tops
  • Bake for about 14-16 minutes at 170C
  • Put them on a cooling rack.

Croissant Breakfast

You can make an excellent breakfast by baking frozen croissant. In this picture you see croissant with poached eggs and guatemala sauce.

Do you want to have a nice Sunday breakfast with croissants with Hollandaise Sauce and poached eggs on the side? This will be a very nutritious breakfast, that will make the week’s exhaustion out of your body and will enable you to start the upcoming week in top shape! Let us start with the sauce first. Then we will be making the poached eggs. You can use my recipe to make croissants. Baking frozen croissant is of course another option.

Hollandaise Sauce

  • 3 egg yolks
  • 1 tablespoon lemon juice and zest, or more as desired for flavor
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • pinch of cayenne pepper or smoked paprika
  • Touch of white wine vinegar
  • 1/2 cup unsalted butter or ghee, or more for a thinner consistency, melted and hot

Instructions

  • Melt the butter in a microwave (make sure it’s covered as it will splatter) for about 1 minute, until it’s hot. Alternatively, you could heat it on the stove.
  • Add the egg yolks, lemon juice, vinegar, dijon mustard, salt, and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium-high, slowly stream the hot butter into the mixture until it’s emulsified (exactly like mayonnaise making)

Poached Eggs

  1. Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker white then tip this away.
  2. Add a drop of vinegar (you can add this to the water in the pan if you prefer).
  3. Bring a pan of water filled at least 5cm deep to a simmer. Don’t add any salt as this may break up the egg white.
  4. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
  5. Slowly tip the egg into the center. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
  6. Cook for 3-4 minutes or until the white is set.
  7. Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white.

Conclusion – Baking Frozen Croissant

Croissants can be kept in the freezer for up to one year. However, the quality of the croissants starts to decrease after 2 to 3 months. They will be safe to eat after this, but the quality, flakiness, and taste will not be great. So, of course, there is a difference between Baking Frozen Croissant and Baking Fresh Croissant but as you can see the method of making croissant at home is a bit of a challenge. Sometimes we have to buy the time. If you want to spice things up and rise to the challenge, you can use some super hot sauces to make your croissant even hotter! For example, you can use some ghost pepper sauce. Do not worry, there is a homemade hot sauce recipe in there too!

Hope you will enjoy your Croissant Breakfast. Be creative!

 

Chicken Wing Bouquet – Asian Chicken Wings

Chicken Wing Bouquet – An Asian Breeze on Wings

Chicken Wing Bouquet

I will be honest, when I saw this subject my first reaction was “what the hell is CHICKEN WING BOUQUET! “ Who does that and who wants to eat chicken wings on a bouquet? Then I have remembered something. It was not like an idea though, more like an image. I told my editor that I will cook my wings Asian Street Food style, I did not know why at first. Then I have remembered.

I saw it on Netflix Documentary called “Street Food Asia; Episode Singapore”. I love that documentary series.  Then I was enlightened. Singapore Style Chicken wings! And my following reaction was “Oh yeaaaah, this is a cool research topic!” I am so excited because we are going to talk about history, multiculturalism, cheap and amazing food, and of course I will share a homemade beautifully glazed, skewered chicken wings recipe. I am going to plate it but you can definitely make a Bouquet of Chicken Wings.

History of Singapore Hawker Centres (Food Centres)

Dating as far back as the 1800s, hawker culture in Singapore originated from the early migrant population selling quick, affordable meals on street pavements, in town squares and parks – wherever they could set up their makeshift stalls. Their main advertisement? The lip-smacking aromas of delicacies being cooked served and eaten on the spot by hungry passers-by. Fast-forward a couple of centuries and the Singapore government has sought to bring hawkers under one roof.

Safe & Clean & Cheap & Mouthwatering Food

Hawker centers have now become a safe, clean, open kitchen where customers can watch exactly how their food is being prepared and served. And the best part? Right next door and in every direction you look there’s a dizzying array of dishes to choose from. This has got to be one of the most diverse and extensive menus on the planet.

Consider the plethora of hot drink options: there is an astounding number of permutations of tea and coffee. Say goodbye to milk and two sugars. And hello to rich condensed milk, masala spices, and ginger, left to steep, served on shaved ice, or ‘pulled’ from a great height. Each morning, seniors gather to read their papers whilst sipping from their saucers – an old and ingenious way to cool down their piping hot drink. Young or old, it’s clear that hawker centers have shaped the nation’s daily routine.

World’s Cheapest Michelin-Starred Meal

There’s no doubt the food is exceptional, but the significance of hawker cuisine reaches much further than a quick, cheap eat!

Support Singapore’s bid to “chope” a deserved place on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity today. But external factors can be tough for all of us. While I was researching ı have found myself on The Indıan Express website. It was saying that the hawker culture has been beset by problems, including the fact that fewer and fewer young Singaporeans are keen to work the long, hard hours that a street hawking stall requires. Additionally, the rising costs of ingredients have made it increasingly unsustainable to sell high-quality food that is cheap.

Covid-19 Effects

Which has left much of the global food and hospitality industry in tatters, also hit Singapore’s street vendors hard. While community initiatives, such as Hawker Heroes SG, which offers a completely free delivery service to the worst-hit hawkers, have come up, the Unesco announcement is expected to provide a much-required boost to Singapore’s unique street hawker culture.

I will not jump into politics. I just want to add that for a long time I really am thinking and reading about sustainability, agricultural policies, food, and social status relations. In addition to this; as I said external factors can be tough but internal factors are as important as external factors. So I hope that we can protect our planet, our cultures as an individual and as a member of the society. We just need to be proactive, caring for each other, and fulfilled with love. I am not going to attack selfish governments…  Anyway, let’s jump into the homemade chicken wing bouquet.

Homemade Chicken Wing Bouquet

Chicken Wing Bouquet Ingredients laying on the kitchen countertop

First of all, there is an important question. How can we add a smokey flavor to our dish if we do not have Bbq, charcoal, smoking gun, or any other ways of smoking? We just need one simple thing!

Stainless Steel Flat Strainer

Westmark stainless strainer looks durable and metallic in color

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I admit this cooking technique can be messy. But I have some tips for that. We always cover our stoves with aluminum foil in our restaurants. At the end of the service, we have to do our deep kitchen cleaning but after the rush and messy nights, we naturally get tired. But with this simple, practical move we just need to remove the mess with aluminum foil and wipe our stoves. That is it. It is a really practical way. I already took photos of marinating and cooking process. I will try to share it with you so you can follow it easily and this will help you make your chicken wing bouquet.

Since Singapore is a multicultural society I have used ingredients from India, Japan, China etc.

Ingredients

Marination

  • 25g Shallot
  • 5 cloves Chopped Garlic
  • 10g Ginger
  • 3 tablespoon Sesame Oil
  • 1/2 tablespoon Caramelised Dark Soy Sauce
  • 2 tablespoons Light Soy Sauce
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Fish Sauce
  • 1/2 tablespoon Honey
  • 1 tablespoon Sugar-Free Peanutbutter
  • 1/2 teaspoon Chili Flakes
  • 1/2 teaspoon Ground Black/White Pepper
  • 1 Lime Juice and zest
  • Salt (I won’t give you an amount of salt because we are using soy sauce here. Saltiness changes brand to brand, therefore put salt at the end of your marination preparation)

Others

10 pcs Chicken Wings

Sides

  • Satsuma wedges
  • Baby Gem Lettuce / Caramelized or Raw

Note: Satsuma mandarin may have originated in China. Some say Japan…So if you do not have Satsuma, you can definitely use mandarin, lemon, orange etc.

Instructions

Day 1

  • 1. Blend all the ingredients in the blender into a paste.
  • 2. In a large mixing bowl, add all the blended marination and our pat-dry wings. (You should check our best blender articles, if you want the best quiet blender or if you are not planning to get it, you can just go with your knife and prepare your imagination.)
Starting the Chicken Wing Bouquet marination
  • 3. Mix well and cover with cling wrap.
  • 4. Marinate overnight, in the fridge.

Note: Since there are salt and citrus (acidity) in our marination it will be chemically cooked a bit. Because of that marinating time is important. Besides that, if you keep our wings in marination for 6 hours instead of keeping them overnight, our marination will be infused into the chicken weaker.

Blue Donuts Kabob Skewers Grilling are durable

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You can use these skewers to get your chicken wings in order.

Day 2

Chicken Wing bouquet after marination
  1. Remove our wings from marination
  2. Skewer the wings and put them on a grilling tray or cooling rack, let it rest for a while
  3. Transfer remaining marination into a saucepan and reduce it. This will enhance the flavor and our marination will be a thick sauce.
  4. Brush our wings with reduced marination
  5. Cook them on a stainless steel strainer.
Chicken Wing Bouquet being cooked on a strainer

Note: You can definitely cook them on a pan, grill, or even cook them in the oven. I just want smokey BBQ flavor. That is why I want to share with you. Since the article is about Bouquet of Chicken Wings, there is no reason for going further and surprising our guests with simple and tricky cooking techniques.

First of all, if you have a thermometer please check our cooked wings’ internal temperature. It has to be 165F. If you do not have a thermometer, cut one of them and check it. If they are undercooked, finish your cooking in the oven or on a pan. And do yourself a favor! Please do not overcook the wings. I believe we all want them juicy and smokey 🙂 The chicken wing bouquet should be juicy and smokey!

Plating

  • Put the skewered chicken wings on the plate. (Or make a bouquet with your cooked chicken wings.)
  • Put your reduced marination/sauce on the plate.
  • Cut your Baby Gem Lettuce or any other fresh crispy lettuce in a half. If you are going to caramelize them, drizzle some sesame oil and a pinch of salt. Then cook them on an open fire(on your stainless steel strainer) or caramelize your lettuce on a heated pan.
  • Put it on the plate with Satsuma/any other citrus wedges
  • Sprinkle Sesame Seeds on top of the Chicken Wings
Chicken Wing Bouquet ready to go in a bouquet

Conclusion

Final product with a piece of cloth near it. Looks dashing, tasty and a good combination of red and burnt green is present in the photograph

I need to add that this kind of cooking techniques are not totally healthy because of the smoke, there is no barrier between the open fire and the products. But since this is street food I think it is fine to eat for pleasure sometimes. However, if you prefer to eat more healthily you can cook your Chicken Wing Bouquet on a pan or in the oven. I wanted to show you all the process. I hope this will help you. This is the end of another JarKitchen day, be creative. Surprise your guests. Cook some Wings!

ghost pepper sauce scoville

Ghost Pepper Sauce Scoville – With Amazing Recipes!

Dave’s Ghost Pepper Sauce & Dave’s Scorpion Pepper Sauce

ghost pepper sauce scoville

Here we are again. In another article about hot sauces! We are going to research and compare Dave’s Ghost Pepper Sauce Scoville & Dave’s Scorpion Pepper Sauce Scoville. I need to tell you this; I have really liked searching for Dave’s Gourmet Sauces. Some of you will probably say “Come on! It is just some hot sauce, they are all same.” Because of the level of the Scoville Unit, we won’t be able to taste any other flavor, right? Absolutely not! Let’s check it out together.

Mision of Dave’s Gourmet Sauces

 

Dave says “ We like to push culinary limits and cause some pleasure and pain along the way.” For over 20 years, Dave’s Gourmet Sauces made clean, organic, and Non-GMO foods that are good for your body and the earth/environment.

All Natural Organic Ingredients

From sunny California to Italy, Dave’s Hot Sauces search far and wide to source fresh, wholesome, and premium ingredients.

Delicious Innovative Flavors

This brand is passionate about creating delectable, distinctive, and temptingly tasty food for you to share with your friends & family.

Dave’s Ghost Pepper Sauce And the Scoville Scale

Dave’s Ghost Pepper Sauce is distinctive for the sweet fruity flavor that sits over the top of the sauce’s blistering intense heat. Use Ghost Pepper Naga Jolokia Hot Sauce one drop at a time.

We rate this sauce INSANELY HOT!

650.000 SHUs on the Scoville scale!

Therefore it is for adventurous chile heads. It’s a super hot sauce with a gourmet garlicky flavor & makes a perfect ingredient for many dishes! This hot sauce can add fiery flavor & zest to any dish. It makes a great complement to barbecue, soups, sandwiches, salads, tacos, burgers, burritos, chicken wings & much more. Dave’s Ghost Pepper Sauces are low in fat, gluten-free & made with no preservatives, artificial colors, or flavors. Now that you have learned the Ghost Pepper Sauce Scoville, what is exactly is it?

Dave’s Ghost Pepper Naga Jolokia Hot Sauce 5oz

 

Dave's Ghost Pepper Sauce Jolokia. It has a brown-red color.Check price on Amazon

What are the ingredients of ghost pepper sauce?

It contains ghost Pepper/Naga Jolokia, hot pepper extract, salt, vegetable oil, roasted garlic pulp, acetic acid. That’s it. So powerful, so intense. Extremely simple and qualified ingredients.

Nutrition Facts 

First of all, there are no known allergens has found.

The nutrition facts (For one serving 1tsp = 5ml):

  • Total Fat :0.5 g (daily value %1)
  • Sodium 175 mg ( daily value %7)
  • Total carbohydrate  0 g (daily value %0)
  • Protein 0 g
  • 0 Calories

Homemade Ghost Pepper Sauce Recipe

 

Let’s be honest nutrition facts are important but we do not use these kinds of sauces for our daily value, this is not a food supplement. But hold on, the exciting part is coming. We have talked about our ingredients for this sauce. Let’s create a recipe for our own homemade version of Ghost Pepper Sauce. Ghost Pepper Sauce Scoville will be different from the Scoville of this homemade recipe.

Ingredients

  • 1 tablespoon olive oil
  • 6 bhut jolokia peppers/ ghost peppers, chopped
  • 1 small onion diced
  • 2 medium tomatoes chopped (any local organic tomatoes works). The fructose level is important because of the balance of heat and sweetness. That is why we better use sweet tomatoes if it is possible.)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ½ cup tomato juice
  • 1/2 Roasted Garlic

Instructions

  • Preheat your oven to 200° C
  • Cut your whole garlic into a half (crosswise). Put it on aluminum foil, season it with salt, cracked black pepper, and coriander seeds). Add some olive oil. After that wrap your aluminum foil like a garlic bag. It goes directly to our preheated oven. Let it roast for about 15 to 20 minutes. You definitely will know when it is ready. Your nose will know indeed.
  • Heat oil in a pan and add onions, make them sweat for a while, and add peppers. Stir them together.
  • Add tomatoes and stir. Cook for about 10 minutes.
  • Add vinegar, salt, and tomato juice. Simmer 20 minutes to allow flavors to develop.
  • Transfer contents to a food processor (do not forget our roasted garlic, peel them and transfer to a processor) and process until smooth.
  • Transfer to a container. Seal and refrigerate until ready to use.

Dave’s Scorpion Pepper Sauce And the Scoville Scale

Dave’s Scorpion Pepper Sauce contains no pepper extract, just pure Scorpion Peppers. It has a nice, slightly fruity flavor that comes from the Scorpion Peppers.

500.000 Scoville Scale!

It means compared to Dave’s Ghost Pepper Sauce, Dave’s Scorpion Pepper Sauce has less heat. Still, we need to watch out! In addition to this, I have added some blueberries to my hot sauce. It was amazing. In this way, our sauces will get more balanced and fresh. Now that we have learned what Scorpion Pepper Sauce Scoville is, what is exactly is it?

Dave's Scorpion Pepper Sauce. It is very dark red and looks really spicy!

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Ingredients and Nutrition Facts

Now let us have a look at the ingredients and nutrition facts separately, shall we?

Ingredients

  • Scorpion Peppers
  • Water
  • Salt
  • Acetic Acid
  • Xanthan Gum (For more information on Xanthan Gum, have a look at our foods that start with X article!).

Nutrition Facts

Amount per serving (Serving size is 1tsp = 5ml)

  • Total Fat :0 g (daily value %0)
  • Cholesterol: 0 mg (daily value %0 )
  • Sodium 140 mg ( daily value %6)
  • Total carbohydrate  0 g (daily value %0)
  • Protein 0 g
  • Vitamin A %0, Vitamin C %10,  Calcium %0,  Iron %0
  • 0 Calories

Homemade Scorpion Pepper Sauce Recipe

We already have taken a look at the Nutrition Facts and ingredients for this sauce. However, you cannot always go to the store and buy some. Sometimes, you have to do it yourself, because homemade is always healthier and you know exactly how the food is prepared! I have prepared a Homemade Scorpion Pepper Sauce Recipe for you!

Ingredients

  • 8 ounces Scorpion Pepper, pepper stems removed 
  • 1 large bulb of garlic top sliced open to expose most of the garlic
  • 1 medium white onion sliced in half
  • 3 tablespoons good quality vinegar (distilled white, champagne, or apple cider vinegar for a tangier taste)
  • ½ teaspoon salt or more to taste
  • Olive oil (for roasting)
  • 1 cup of water or more, as desired
  • 4 -5 ounces blueberries

Instructions

  • Heat your oven to 400 degrees. Set the Scorpion peppers, garlic, onion, and blueberries on a baking sheet, season them with salt and olive oil. Bake them for about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don’t want them to burn.
  • Add the peppers, blueberries, and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
  • Add in the vinegar and salt. Process until you get a chunky mixture.
  • Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you’d like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.
  • Pour into sterilized bottles and enjoy.

 

Homemade Pasta Recipe (Tastes good with Ghost Pepper Sauce)

Now I am going to do a favor to you my dear reader and will give you a homemade pasta recipe for the best of lasagna, and pasta with sauces. (You can use our JarKitchen Special Pasta recipe in our article on Hard Rock and Roll Sauce!

Before you go and take a look at the ingredients, you can use this amazing ANTREE Pasta Maker to get evenly cut pasta.

Antree Pasta Maker can cut pasta evenly for a great recipe with ghost pepper sauce and scorpion pepper sauce.

Check price on amazon!

Ingredients

  • 400 gr “00” flour
  • 100 gr Semolina flour
  • 12 egg yolk (you can keep the egg whites for pancakes, cakes, etc.)
  • 40 ml extra virgin olive oil
  • A pinch of salt (it should not be flaky otherwise it will break your dough)
  • Water (the amount of water is changeable. It depends on what type of pasta we want to make. For example, if we want to make ravioli, our dough should be soft. Therefore we need to add more water into the dough. On the other hand, if we are going to make tagliatelle or pappardelle our dough should be rough. So we need to add less water into our dough.)

Instructions

  • Combine dry ingredients and make a hole in the flours.
  • Put 12 egg yolks into the hole.
  • Drizzle olive oil on top of the eggs and combine everything with a fork. (If you use your hands right away, it will stick to your hand.)
  • When the dough becomes crumble we need to add water little by little until it becomes more coherent.)
  • When the dough is ready wrap it with cling film and lets it rest in the refrigerator for 4 to 6 hours.
  • Remove your dough from the refrigerator and knead your dough with your pasta machine. ( we can also use a rolling pin but since our dough is really rough, it will take time and energy to knead.)
  • Cut your dough into the desired pasta shape.

Fresh Seafood Pasta Recipe

Time to put that fresh homemade pasta into good use right? This Fresh Seafood Pasta will make you drool if you are a seafood fan. It tastes so amazing you will be shocked. This recipe comes directly from my personal cookbook.

Ingredients

  • tablespoons olive oil divided use
  • 1/4 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 14 ounce can of whole tomatoes, pureed in a blender or food processor
  • salt and pepper to taste
  • 2 tablespoons butter
  • 6 ounces homemade fresh pasta (we can use dry pasta also)
  • 1/4 pound shrimp peeled and deveined, 
  • 1/4 pound sea scallops
  • 1/4 pound clams scrubbed
  • 1/4 pound mussels scrubbed and de-bearded
  • 2 tablespoons parsley chopped
  • Touch of Lime juice and zest
  • 1 teaspoon of Blueberry Scorpion Pepper Sauce or Ghost Pepper Sauce
  • 1/2 cup white wine (optional)

Instructions

  • Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes. Add the garlic and cook for 1 more minute.
  • Reduce it with white wine for about 1 to 2 minutes and then add the pureed tomatoes and Blueberry Scorpion Pepper Sauce. Add some lime juice and zest into the sauce. Season with salt and pepper to taste.
  • Bring to a simmer and cook for 20 minutes or until the sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
  • While the sauce is simmering, cook the pasta in a large pot of salted water.
  • Drain the pasta, reserving 3/4 cup of the pasta cooking liquid
  • Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
  • Cook the scallops for 1-2 minutes per side or until browned (caramelized)
  • Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 2 minutes or until pink.
  • Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
  • Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
  • Add the shrimp and scallops back to the pan along with the tomato sauce and pasta. Toss to coat everything with the sauce.
  • Sprinkle with parsley and toss again with a drizzle of olive oil.

    Season well and serve! Bon appetite!

Cooking Tips!

We can use grated parmesan cheese and cracked black pepper on top of our pasta. About parsley, it gives an earthy flavor to our dish. If we cook parsley in our sauce it will lose its fresh earthy flavor. Because of that, we need to use it at the end of our cooking.

Conclusion

While Dave’s Ghost Pepper Sauce Scoville Unit is 650.000, Dave’s Scorpion Pepper Sauce Scoville Unit is 500.000. They are both really hot. However, Ghost Pepper Sauce has more garlic flavor and sweeter than Scorpion Sauce. Garlic, however hardly affects the Ghost Pepper Sauce Scoville level. On the other hand Scorpion, Pepper Sauce has no pepper extract in it. It means this sauce is pure. We tried to share alternative versions and small touches. I hope you find this article helpful. If you have any questions or comments, feel free to let us know in the comments. Enjoy your JarKitchen day! 🙂

how long does cold press juice last

How Long does Cold Press Juice Last?

How Long does Cold Press Juice Last?

how long does cold press juice last

In this article, I aim to explain that how long do cold press juice last, what kind of material should we use for our fresh juices, nutrition-wise what happens when we juice any vegetable or fruit, and most importantly; how can we use all parts of our ingredients (juice and also the pulp).  This question is very important to me. Because it is all about sustainability and our own health.

Besides, we also know that medical experts call  “The second brain in our guts.” So let’s see what we can do for our body and environment. And also I would love to share some recipes, some Kitchen 101 Tips for sure. Let’s make things healthier and sustainable together.

Why Should I juice My Vegetables or Fruits?

Best Ways to Improve our Digestion;

  1. Add healthy fats into your meal
  2. Stay hydrated
  3. Get Fiber!
  4. Chew your food
  5. Get moving, do some exercises
  6. Know your body and mind
  7. Manage your stress
  8. Eat slowly

We can add many other clauses in our “best ways” but these are really important to me. Let’s go back to our question. Why should we juice our vegetables and fruits indeed… Apparently, our 4th clause has completed. Chewing is not necessary if we juice our meal. Some say juicing can reduce your risk of cancer, remove toxins from your body, boost your immune system, easier absorption of nutrients, help digestion, and help you lose weight. However, there’s no scientific evidence that extracted juices are healthier than the juice you get by eating the fruit or vegetable itself.

Flavor-wise

Since I am a chef I have learned that we can go crazy with our juices, our sauces, and liquids (like soups). Because they are homogeneous liquids. That means we can add flavor layers. For instance, on a cold day, I want to eat oranges and at the same time, I am thinking that I should eat some ginger and some green vegetables also. Of course, I can eat them separately ~ please do not eat ginger separately, trust me you would not like it~ but why should I do that while I have the ability to combine things.

We can just juice our oranges, we can add some fresh mint leaves, fresh basil leaves, some grated ginger and honey, that’s it, Bon Appetit! On the other hand, it is going to take only 5 to 6 minutes to prepare. You still might be asking the question of how long does cold press juice last. Time has an effect on the juice too. The longer it waits, the non-fresher it gets. 

How long Does Cold Press Juice Last? 

If we are talking about homemade fresh juices which we are, ı would say 3 days. However I am not going to lie, I have used 4 days old juices for soup starters, for sauces, for gazpachos (Spanish Cold Soup ~ common name).

Extending the Shelf Life

But I really have to add this, if you control your refrigerator temperature (it should not be higher than 4 °C degrees, because bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F = 4.4°C– 60°C). Besides the temperature, we can do other things when we store our juices. We should avoid using plastic containers ( we can use stainless steel, glass, and polyethylene containers), we can wrap our containers tight with plastic wrap.

Here my first Kitchen101 Tip! Comes

FoodSaver vacuum food sealer is gray in color and you can see the hole, through which the bags go in.
FoodSaver VS0160 Sealer PowerVac Compact Vacuum Sealing Machine
check price on amazon

 

We can use a Vacuum Sealer Machine. Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air from the inside, and sealing the package. The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. In this case, we can extend our juice’s shelf life. When we close our restaurant on Sundays we vacuum pack everything so that we can store our juices, sauces, meats, and meals longer.

Do we lose any nutrients when juicing?

Juice extracted from fruits and veggies will contain concentrated amounts of vitamins, minerals, and other plant nutrients. If you tend to avoid fresh, frozen, or canned fruits and veggies, juicing can provide a convenient and refreshing way to get a healthy dose of nutrients that are easily absorbed.

But when juicing fruits and vegetables, some of the healthy, filling fiber is lost.

What about freezing Fresh Juice?

Freezing keeps juices safe indefinitely, quality begins to decline after a few months. Vitamins in frozen juices degrade during storage, and the longer you freeze the juice, the greater the loss. So, how long does cold press juice last? You can always freeze the fresh juice and store it for later use.

I Want my Fibers Back!

When we juice fresh fruit or vegetable our juicer separates the juice from the fiber. The juice goes into a juice jug/bowl and the fiber, which is called the juice pulp goes into a pulp bin, usually … Not anymore. We compare juicing and blending all the time (you can see in our other article: best Vitamix for juicing). Some do not like to feel the pulp so that they prefer juicing the vegetables and fruits. Is that mean that we should throw the pulp? No way! We are able to do tons of things with that. We shouldn’t throw our leftovers for our own health, for sustainability, and for saving our pockets. Let’s see what we can do with our pulps.

1. Juice Pulp Crackers

2. Juice Pulp Bread

3. Juice Pulp Pasta Sauce

4. Juice Pulp Soup Starter

5. Juice Pulp Smoothie

6. Juice Pulp Gazpacho

7. Juice Pulp (with fruits) Meat Sauce with butter ~for seafood, poultry, and red meats~

8.  Juice Pulp Dog Food (Please consult your veterinarian before you serve any pulp to your pet.)

How to make Juice Pulp Crackers?

The best way of making pulp crackers or pulp dust (powder) is dehydrators.

Food dehydrator with orange slices in it.
COSORI Food Dehydrator Machine
Check price on amazon

 

But what if we do not have a dehydrator at our home, are we not be able to recycle our leftovers? Of course we able to do that. We just need an oven, baking sheets, pulps, and seasonings. Put the pulp in a bowl, season it with preferred ingredients such as salt, black pepper, sugar, cinnamon, nutmeg powder, etc. Combine everything together with a rubber spatula.

Spread the juice pulp evenly over dehydrator sheets, set your dehydrator at 115º, and dehydrate until completely dried (within 4 to 8 hours, depending on the moisture of your place, the moisture content of your juice pulp, and your dehydrator, so you better check the crispiness ).

If we are going to make our crackers in the oven

Set at its lowest (not to cook them) temperature and put something in the oven door to not allow it to close (within 6 to 10 hours). Put the dry juice pulp in a high-speed blender or you can also use a spice grinder.

How long does cold press juice last? You can add spices to make them last even more!
SHARDOR Coffee & Spice Grinders Electric
Check price on Amazon

If you do not have a spice grinder, pour through a mesh strainer and strain it with your hands. Store in a dark, cool, and dry place.

Our Choice for Juicer Extractor

How long does cold press juice last? With this machine, you can always make a new one faster. So you do not have to worry about that!
Aicook Cold Press Masticating Juicer with Upgraded Filter
Check price on Amazon

About this item ;

  • UPGRADED SPIRAL SYSTEM – 7 segment spiral opening up each cell for maximum juice yield, minimal oxidation, most nutrition.
  • 80 RPM SLOW MASTICATING AND GRINDING – 90% More Nutrition Growth, without creating too much heat and friction. Reserving the vitamins, enzymes, minerals, trace minerals, and nutrients. With less foaming and no clogging.
  • JUICE & PULP SEPARATION FUNCTION – Perfectly separates the pomace from the juice, and extracts the nutrients from the fruits and vegetables into juice. Enjoy the pleasure of less pulp.
  • BABY HEALTH AND SILENT – Runs less than 60 decibels. Safe PMMA material, easy to assemble, operate, and clean. Dishwasher-safe parts make cleanup a breeze. A heavy-duty and stable body that lets you enjoy a quiet life.
  • 3 YEARS QUALITY ASSURANCE – This juicer using advanced technology, with UL, ETL certification. Provide lifelong technical consultation.

Conclusion

I think we have learned that how long we can store our freshly juiced vegetables and fruits. And also ı wanted to talk about alternative and sustainable versions of juicing. I hope you find this article helpful. If you have any questions or comments, feel free to let us know in the comments. Enjoy your juices and pulps 😊

blairs mega death sauce

Blair’s Mega Death Sauce Recipe with Variations

Blair’s Mega Death Sauce Recipe with Variations

blairs mega death sauce

“Feel Alive!” Blair’s famous motto. If you like burning alive, I promise that you will love this atomic bomb. Anyhow the hotness doesn’t hit you immediately. First, it spreads in your mouth, then when you swallow it, that’s the moment you FEEL ALIVE! Your neck will burn and then your nose will join. When you see the Scoville Scale, it all makes sense. It is 550.000!! As a chef, I have tried many hot sauces at my home and restaurant. You can always find a recipe for Sriracha Sauce but what about this deadly Blair’s Mega Death Sauce? To be honest, we couldn’t find any recipe, it really is not that easy… And then it has popped into our minds “Let’s create a homemade recipe and research this friend.”

Having a Look at Blair’s Mega Death Sauce

Blair's Mega Death Sauce comes with a golden skull keychain

Click to buy Blair's Mega Death Sauce

Nutrition Facts

Blair’s Mega Death Sauce does not contain any fat, carbohydrate, or protein. Since this sauce does not contain any fat it also doesn’t contain any calories from fat. It does contain 105 mg of sodium and Vitamin C ( %4).

Flavor

The bottle definitely says “I will burn you” with its skull. When you taste it your eyes will be the same as the skull’s eyes. You will see the planets and stars. The ingredient list of Blair’s Mega Death Sauce consists of Habanero Chillies, Cayenne Chillies, Ancho Chilies, Chipotle Chilies, Natural Chilli Extract (contains soybean oil), Vinegar, Salt, Molasses, Water, Fresh Ginger, Guava Puree, Onion, Corn Starch (modified), Xanthan Gum, Spices, Ascorbic Acid (Vitamin C). I want to talk about something about this product.

Normally when you taste or smell like this kind of hot sauces, you can’t always find any dept because of the hotness. As I said the Scoville Scale is 550.00. That means it should conquer your mouth and feelings with fire. But it doesn’t completely. When you open the bottle you can actually smell the ginger. Molasses momentarily masks the dominant habanero, cayenne, and chipotle and then they come together. Molasses, fresh Guava, and the sweet side of Habanero Peppers shine together and the ginger  -some say that the ginger flavor is too strong in the original recipe but when it’s diluted, all the flavors sit- brings everything up to a new level.

Heat Balance

Our shining fire lord is Natural Chilli Extract. This ingredient is the main reason for your burning throat. This sauce is over 100 times hotter than Jalapeno pepper. So we recommend that you should use this product diluted. Flavor-wise; If you dilute Blair’s Mega Death Sauce with some tomato paste or any other tropical fruit paste and add some fresh herbs at the end of your cooking, YOUR DISH WILL GO SOME OTHER LEVEL BECAUSE OF THE UMAMI FLAVOR! I will give you some Kitchen 101 Tips on my “RECIPES” part.

Blair’s Mega Death Sauce Score on Amazon – Out of 5 –

Aspect Score
Warmth 4.9/5
Packaging 4.6/5
Thickness 4.6/5
Value for Money 4.6/5
Flavor 4.4/5

Note: I’ve read most of the reviews so I really needed to add my own opinion. This sauce is no joke. So if you use Blair’s Mega Death Sauce like a dipping sauce to your chips or your shrimp cocktails you will mostly feel the heat and lose all the other flavors. If you use this product as a food additive with the right flavor matching and with the right technique, you will enjoy the result.

What is the Difference between Blair’s Mega Death Sauce “Liquid Fury” and After Death Sauce “Liquid Rage”?

There are a few different things between Liquid Rage and Liquid Fury. After Death is 2 notches down from Mega Death. There is a Sudden Death between them.

  • Blair’s After Death Scoville Unit: 50.000

Blair's after death sauce comes with a golden skull keychain as wellClick to buy Blair's After Death Sauce on Amazon

  • Blair’s Sudden Death Scoville Unit: 105.000

Blair's sudden death sauce is the closest hot sauce to blair's mega death sauce with regards to being hot.Click to buy Blair's Sudden Death Sauce on Amazon

  • (Most Powerful) Blair’s Mega Death Scoville Unit: 550.000

In addition to this, the ingredients are a bit different than each other. While Blair’s After Death Sauce contains lime juice concentrate Blair’s Mega Death Sauce does not contain lime juice. 

Did you know that not all hot sauces can be assessed using Scoville Heat Units? Check our article on Wasabi Scoville Heat Units to find out!

Should I add water before I pour the bottle? Is it too thick?

Blair’s Mega Death Sauce does not come running out of the bottle. Consistency-wise it is in the middle. Not too thick, not too liquid. You just need to shake the bottle before you use it.

Is there any Kosher version of Blair’s Sauces and Snacks?

It has not certified as “Kosher”. It looks like they discontinued the “Kosher” version around 6 years ago.

Is Blair’s Mega Death Sauce the hottest sauce of this brand?

No, it is not. Blair’s Mega Dead Sauce’s Scoville Unit is 500.000. There is also Ultra Death Sauce and that one is more dangerous. Ultra Death Sauce’s Scoville Unit is 800.000. Also, the ingredients are a bit different. Ultra Death Sauce contains tomato puree, Naga Jolokia peppers, and Pirri-Pirri Chilies.

Homemade Mega Death Sauce Recipe

Since we could not find the exact recipe we just created our homemade version. Let’s see what are the ingredients for our sauce.

Ingredients

Ingredients Amount
Water 0.5L
Guava Nectar 0.5L
White Vinegar 2L
Peppers (Habanero, Cayenne, Ancho, Chipotle 3Kg
Garlic Cloves 10
Molasses 3Tbsp
Ginger (Grated) 15 Grams
Salt
Spices (Coriander Seeds, Mustard Seeds, Cumin Seeds) 1Tbsp each
Lime Juice (Optional)
Lime Zest (Optional)
Homemade Mega Death Sauce Ingredients

Instructions

  • Get all the ingredients in a pot and heat it up until the liquid comes to a boil. Turn off the heat and let it sit for about 2 or 3 minutes. Make sure that the temperature does not go below 70 degrees Celsius.
  • Put the mixture into a food processor and blend it until it gets a silky smooth texture.
  • Transfer puree into a large container. Cover container with plastic wrap or some lid and place into a cool dark location for about 3 to 5 days. Stirring once a day. In this way, we will get fermentation. When you see bubbles on the surface, just be happy, we are getting close.
  • You can use your Mega Death Sauce right away or you can also strain your sauce through a fine-mesh strainer. Thereby you will get rid of the pulp.
  • Check the seasoning, consistency, and flavor. Transfer your sauce to jars or bottles and refrigerate.

Alternatively;

I am a huge fan of smoky flavor therefore I will recommend this. You can also smoke your peppers at your home easily. I mean if you have a wood-fire oven or cold smoke gun it’s wonderful but actually, there is no need for that. You just need to fire up your stove and cook/smoke your peppers on the open fire and then continue your process.

Kitchen Tips!

The original recipe does not contain lime juice or zest. But if you add lime zest besides lime juice it will give the sauce more elegant freshness, citrus flavor, and smell.

Louisiana Style Fried Chicken With Homemade Mega Death Sauce

Since we have our homemade hot sauce what should we cook? FRIED CHICKEN IS THE RIGHT ANSWER! Here is the list of simple ingredients to cook amazing snacks for your beer.

Ingredients

Ingredients Amount
Buttermilk 2 Cups
Mega Death Sauce 1 Cup
Cayenne Pepper 1Tbsp
Garlic Cloves (Grated) 1
Garlic Powder 1Tsp
Smoked Paprika 2Tsp
Louisiana Style Fried Chicken Ingredients

Ingredients for Pimenton Smoke Paprika Variation

Pimenton Smoked Paprika is a paprika from spain, very red in color.

Check best price on Amazon
Pimenton(smoked paprika) 2Tbsp
Onion Powder 1Tsp
Fryer Chicken 2.5 Pounds

You can use Shore Lunch Classic Fried Chicken for Louisiana style fried chicken with blair's mega death sauce.

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1/2 Package Shore Lunch-Classic Fried Chicken Mix (instead of this mixture you can also use any bread crumbs or Panko/Japanese Bread Crumbs)

Note: The USDA defines a fryer chicken as between 7 and 10 weeks old and weighing between 2 1/2 and 4 1/2 pounds when processed.

Instructions

  • Mix all the ingredients in a bowl except chicken, breading mixture, and one-third of your Mega Death Sauce.
  • Add the chicken pieces, cover with plastic wrap, and refrigerate for about 12 hours to 15 hours.
  • Remove your chicken from the refrigerator and also remove them from the buttermilk marination. Shaking off the excess.
  • Over medium-high heat, warm oil to 350°F (175°C), using a kitchen thermometer to test oil temperature.
  • Add the breading mixture to a container or plastic bag and then put your chicken to the breading mixture. Toss to coat.
  • Gently place chicken into your preheated oil. Cook it for about 15 minutes. When the internal temperature reaches 165ºF (75ºC) -make sure about the temperature, otherwise, salmonella can cause food poisoning- remove it from the oil and let it rest on the kitchen towel.
  • Brush the fried chickens with the remaining of your Mega Death Sauce and serve immediately.

Conclusion

This Blair’s Mega Death Sauce is for everyone whether you like heat or not. When we use this product with the right amount and right flavor-matching it will make us happy. It’s time to get your hands dirty and spicy. We hope you liked this article and hope you will also enjoy the result. See you in another post.

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