I decided to try preserving some peppers in straight vinegar. See the original recipe on The Bossy Kitchen. Ingredients Serrano peppers White wine vinegar or cider apple vinegar (5% or more acidity) Equipment Mason jars with lids Directions Sterilize your jars. Pack the jars with peppers tightly so they do not float. Add enough vinegar […]
You may notice my salsa is not green. The tomatoes ripened in the bag before I got around to making it. Still good. I found the recipe on Grow Forage Cook Ferment. Ingredients 7 cups chopped, cored, and peeled green tomatoes about 12 medium 5-10 jalapeno, habenero, or scotch bonnet peppers seeded and finely chopped […]
I am pretty happy with this pizza crust recipe. It is from King Arthur. Ingredients 2 teaspoons active dry yeast or instant yeast 7/8 to 1 1/8 cups (198g to 255g) lukewarm water depending upon humidity 2 tablespoons (25g) olive oil 3 cups (361g) unbleached all-purpose flour 1 1/4 teaspoons (8g) salt Equipment Large bowl […]
I made ramen with chashu and a parfait. We also had cake that was store bought. The chashu was made in the Instant Pot from a recipe found on Ice or Rice. I have also made chases using a recipe found on Chopstick Chronicles that does not use an Instant Pot. Both are good. The […]
There are a variety of ways to incubate yogurt and a variety of yogurt makers on the market. I still use my old Salton yogurt makers and they work just great after all these years. The problem is that the lids are plastic and have aged over the years to the point of being brittle. […]
I decided to give the Greek Yogurt Starter Culture from NWFerments a try. The recipe is similar to my other yogurt recipes but they recommend lower temperatures than I have been using. Their instructions are here. Ingredients 1 quart fresh milk 1/4 cup plain yogurt as a starter (or Greek Yogurt Starter Culture) Equipment Double […]