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.
Might be controversial, but I’ve switched from a rice cooker over to using an instapot. The rice isn’t as perfect and it sticks to the bottom, but the pure versatility of it + reduction of counterspace has more than made up for the parts it lacks.
My Cuckoo is going on 5 years of at least weekly service. I love it. Perfect rice every time no matter the type of rice. I only get a crispy bottom +not burnt) if I add butter or leave the keep warm on on a half empty pot.
We have a ninja foodie. It does rice, until recently our household did the instant rice. We will never go back, though the thing we have isn’t optimal. First I’ve heard of a Zojirushi, gonna look into that for sure.
Probably not a lot of Indian cuisine fans, but my favorites are showmethecurry.com, vahrehvah.com, and Ministry of Curry, though I’m also fond of tarladalal and Manjula’s Kitchen.
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