To preserve food at home by canning it in covered heatproof jars either in boiling water or under pressure. Foods are processed in order to destroy microorganisms and lengthen the amount of time the food can be stored.The term also refers to preparing food in a food processor.
French Silk Pie
Bittersweet chocolate and Dutch- process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to this creamy French silk pie. A frothy meringue is the secret to lightening the brown sugar-sweetened filling.
Savory Swiss Cheesecake
Appetizer cheesecakes are great for gatherings. You can make them ahead, they are easy to serve, and they travel well if you wish to take one to a party. Process cheese ensures a creamy smooth filling that will spread easily on crackers.
Tandoori Chicken with Tomato-Cucumber Raita
Associated with India, tandoori cooking, a high-heat process , is actually a Middle Eastern invention, originally done in ceramic ovens, which have been unearthed at Babylonian archeological digs. In 1948, a fashionable, jet-setter restaurant in New Delhi installed a tandoori oven, the media picked ...
Homemade Dill Pickles – Naturally Fermented, Whatever That Means
This is going to be an easy post, in that I know virtually nothing about fermenting pickles. The only thing I know for sure is how to make them, and for me, that’s enough. If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. Maybe it’s dumb luck, or just overwhelmingly good karma, but fortunately I’ve not experienced any of the problems I’ve seen others lament; such as mushy texture, scary molds, or exploding jars. Apparently, cucumbers are one of the more finicky things to pickle, but that hasn’t been my experience. Like I said in the video, I’ve only made these a handful of times, so maybe my time is coming, but I’m pretty sure if you measure your salt right, and store the fermenting pickles at an appropriate temperature, you should get something close to what you see here. Having said that, I will refer any and all of your questions having to do with variations, troubleshooting, probiotics, and/or best practices, to the Internet. The purpose of this video is to simply show the process , and how ridiculously easy it is. If this seems like something you want to try, and it should, I recommend doing lots of research before starting, so at least you’ll have someone else to blame if things go horribly wrong. One thing I can tell you for sure is that you have to use pure salt for this. Table salt can contain additives like iodine, which inhibits the bacterial growth necessary for this to work. I’m also giving you weight measurements for the salt, since the size of the salt crystal can really effect measuring by volume. Other than getting your brine right, just be sure to get very fresh, very firm pickling cucumbers to make this with. If your cucumbers start off soft and mushy, your pickles will be terrible, and not have that loud crunch associated with the finest examples. I really do hope you give this a try. Enjoy! Ingredients: 2 pounds very fresh Kirby cucumbers, washed thoroughly Handful of fresh, flowering dillweed For the brine: 8 cups cold fresh water 8 tablespoons Kosher salt (By weight, you wants exactly 80 grams. The brand of kosher salt I use weighs about 10 gram per tablespoon, but yours may not, so it’s best to use a scale if possible.) 4 cloves peeled garlic 2 teaspoons whole coriander seed 2 teaspoon black peppercorn 3 or 4 bay leaves 4 whole cloves - Ferment at room temperature (I hear that between 70-75 F. is ideal) for about a week. Check every day as these can ferment fast. They are done when you like the taste. If you go too far, they start to get soft, and the inside gets hollow. Keep the brine level topped off. - This makes extra brine for topping off. Pickling Spice Note: I tend not to like a lot of spices in my pickles, so I believe the amounts listed here are fairly puny compared to most recipes. Feel free to find one of the many pickling spices recipes online, and use that instead.
Homemade Poutine: One Woman’s Obsessive Culinary Quest
All it shows is a closed bathroom door. Inside the bathroom is a kid about 3 years old, who is essentially narrating the process he’s in and mourning the amount of food he ate that brought him to this place. The list is long. As it goes on, the camera starts to shake, and you can hear the muffled, commiserating laughter of the
Easy Homemade Bread: But You Knead a Machine!
Making homemade bread is a deeply felt experience. Without a bread machine to make the whole process easy, though, it can be too deeply felt. Still, if you’re a fan of the School of Fine Writing — overwrought and adjective-filled — you’ll be thrilled
How to Make Bagels
your own bagel like this is so much fun. Right now, I'm gonna lower my remaining bagels into that pan and continue the process . So this will cook for 7 minutes total. I'll turn once and then we will come back and will be ready to cook it in the ovenI'm gonna lower my remaining bagels into that pan and continue the process . So this will cook for 7 minutes total. I'll turn once and then we will come back and will be ready to
How to Make Poached Chicken Breasts with Apples
This poached chicken breast with apples dish is a really healthy option for your next family dinner. The sauce drizzled over top at the end is made during the process of cooking the entrée which saves extra time.
What are the different kinds of craft beer?
volume than other beers. Lagers are beers that are fermented at a cooler temperature using a bottom. Fermented yeast. This process allows the beer to be smoother, crisper, and very clear. Brown ales are beers that are maybe a little darker on the spectrumare fermented at a cooler temperature using a bottom. Fermented yeast. This process allows the beer to be smoother, crisper, and very clear. Brown ales are beers that are maybe a little darker on the
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How to Make Apple Pie
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