What are you guys doing to bottle the sauce? I had a nice fermented batch of peppers, pureed it and put it into bottles, but they all grew mold in the bottles.
28g of salt on a liter batch, unpasteurized (I prefer it alive), no vinegar added, in the fridge. I just looked at an older batch that did not become moldy but only developed a bit of kahm, and realized it is much more liquid than the sauce that became moldy. That might be a difference.
I really wanted to get that one but the price tag was a bit prohibitive. In .au I was looking at ~$150 for each attachment, and I’d need one for each roller - laminator, spaghetti, fettuccini.
I ended up getting a manual one which does the trick - I’m never making pasta for more than 4 people.
Haha sure, hopefully I can remember correctly. I believe it was an 8:3:1:1 rub - brown sugar, salt, chili powder, and the last 1 was cumin, Sichuan peppercorn, and dried hot pepper. Smoked with hickory at 250ish using a 3-2-1 (3 without foil, 2 wrapped in foil, 1 without foil). I made a sauce using ketchup, mustard, rice wine vinegar, and some leftover rub, and basted that on during the last hour.
I lost my rice cooker years ago when it does and switched to the instant pot for versatility. I've come to the point where I do pot-in-pot rice, and it comes out perfectly every time. A couple cups of water and a trivet, then a bowl with the 1:1 water:rice plus a tab of butter on the rice setting. Takes a bit but no complaints in my household.
I also use an instant pot for cooking rice. It works great, but I have to set the time manually because the pre-set rice setting overcooks my rice.
I use the mini-instant pot, the regular one is just way too big unless you're trying to feed a family of five.
It is nice to reduce the number of kitchen appliances I "need". Instead of a pressure cooker and a rice cooker, I just have a pressure cooker and use it to cook rice.
Edit: I should also add that apparently instant pot went bankrupt, so you might not be able to find one or replacement parts ever again? Maybe?
I’ve heard bad things about him. Like how he’ll go to restaurants and order off menu expecting them to make special dishes for him. Also he allegedly said some pretty unsavory things during one of his live talks. But man, I really loved Good Eats.
Man, I hadn’t seen this. I’ll have to dig a little deeper, but from a quick scan doesn’t look awesome.
I’ve been a big fan for many many years. Doesn’t change what he did for food television. And helped do (along with other people/companies of the same era) to food science. But, damn, can’t a hero just stay a hero?
Same. Not only is it nice to have all my recipes in one place without the life story, but being able to scroll through the pics of each recipe helps me decide what I want to eat.
The main features I like are the ways to import recipes (web, photos and text) I can take a picture of a handwritten recipe and it will magically recreate it. It also has an app for windows, so laptops/tablets and my android phone all sync up. You can make your own cookbooks too.
+1 for paprika. Works like a charm. Other great features too. I have all my recipes with all of my personal tweaks/notes from the past 10 years in there. Also, all of my ‘special occasion’ meal planning goes through there.
I’m probably old-school, but you may also find you get some good use out of cookbooks if you find good/reliable ones. They’re also kind of fun to browse/explore once you have faith in the source.
A few I’d recommend: The Food Lab America’s Test Kitchen Good Eats
If there’s a cuisine you favor you, you might try finding a commonly recommended book or author in that area.
Before buying, check that you actually like homemade pasta. I bought Marcato Atlas knock-off and turns out I don’t like the pasta from homemade dough (1 large egg per 100 g flour), preferring Barilla, etc.
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