- So, I'm weighing out 350 grams
of our chipotle pepper and adobo base.
That is the heart of our pepper base
for our chipotle Mexican-style hot sauce.
The poblano still has
a little bit of heat,
but it actually tones
down that chipotle flavor
and that overwhelming spice,
to a more warm and, kind
of, interesting flavor,
instead of being overpowering.
(food processor grinding)
- That's the beauty of food science,
is that you can do both,
you can be an artist
and you can be technical at the same time.
- Yup, we're hoping to do
it in a squeeze bottle,
like a plastic squeeze bottle.
So, you know, we can't have
too large of a particle size,
otherwise it will clog and get stuck.
- [Emily] Alright, so
we'll hand it all out,
take off our frocks and hairnets,
and then line up to start.
Good?
- [Voiceover] Sure.
- [Emily] Kay.
We got this.
- [Nathan] We have a brand
new product from our lab today
for you called, "Abrasa,
a slow and steady burn."
A spicy chipotle chili based sauce--
We wanted to make a product for us.
We wanted to make a
product for our friends.
We wanted to make a product
that was gonna be something
that could be on the
shelf for a long time.
- And since you really
talked about Millennials,
and that's a huge, huge, huge
buzzword right now (laughter)
and you're kinda the first group
that really brought that out.
- Rich, smokey, chipotle,
kick in the mouth.
(laughter)
- That was awesome.
- [Girl in glasses] That was very nice.
- That was perfect.
- [Nathan] It's too thick.
- [Emily] Definitely gelled up.
- [Nathan] It's too thick.
- [Emily] I think, um...
- This is like chili paste,
almost, instead of...
- [Emily] (laughs) Yeah.
- Like a sauce.
- [Emily] Um, hm.
- They started out on a small
scale and it worked fine,
but as often happens when you scale up
from just a bench top or a kitchen scale
to a much larger scale,
"stuff" happens.
- It'll be ok.
- [Emily] Yeah.
It still tastes good.
- If we had more time, if
we had more money (laughs).
- And that's important to us,
is that if something doesn't go right,
we challenge them to tell us why.
And that's learning experience for them
to be able to say, "this
didn't work quite right".
We have suspicion of why
it may not worked right,
but they have to tell us.
- [Girl in grey and white
stripes] Have fun guys.
(laughter)
- [Nathan] Stop.
Alright.
Yeah, we learned a lot of lessons (laughs)
I mean, like, even just like processing
and budgeting constraints and
not having enough ingredients
to be able to, like, properly scale up.
A lot of the problems we encountered,
people encounter in industry,
and I was just talking
to some industry folks.
They're like, "yeah, we do
this only, it takes us a year,"
(laughs) "or two!" or, you know,
"we have recipes that we haven't
even put on the shelf yet,"
"that we still want to put on the market".
- You know, especially
with this squeeze top,
very elegant presented on the plate.
Still like the heat, I like it.
It's very good.
It was pretty spicy, and I liked it.
I don't know if I would
get a whole bowl of it,
but I could really see it
being used as an accent sauce.
Or incorporated with other
sauces just to give that kick.
It was really good.
(Nathan sighs)
- It's done.
The deed is done.
I have a feeling that
when I walk into a job,
I'm gonna be more fully
prepared than anyone else
to be able to do a research
and development job
because I took this class.
It was the funnest class I've ever taken.
I mean, like, the Professors
set this class up for success, absolutely.
Yeah, that's why I'm in food science.
Man, I mean, I love this stuff.
(clapping)
