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Jan 17, 2019 23:24
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| # ? Apr 18, 2024 09:19 |
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Asparagus is on sale for $1.99/lb and I'm thinking about pickling some.
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Apr 25, 2019 22:55
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I just bought five pounds because Lidl had it for $1/pound. Do it.
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Apr 25, 2019 23:30
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So I'm trying to make some pickled garlic, following this guide: https://www.koreanbapsang.com/maneul-jangajji-korean-pickled-garlic/ We're about six days in and some of my garlic has turned slightly blue. Is this normal? Should I throw it out? I thought maybe it was pieces that had floated above the liquid line, but its not, several pieces that were nowhere near the top are blueish. It was hard to get good pictures, but here: 
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May 1, 2019 02:46
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It’s normal.
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May 1, 2019 03:04
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I don't know the science but i think that's just a reaction between garlic and some acids. Happens in sauteed greens with garlic too.
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May 1, 2019 04:05
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Last few batches of fermented garlic I made were 100% blue and all delicious (and stinky as hell). I'm fermenting hot peppers and pineapple right now and spicy sour salty pineapple is amazing.
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May 2, 2019 13:45
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Tom Smykowski posted:I'm fermenting hot peppers and pineapple right now and spicy sour salty pineapple is amazing. I would like to know more.
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May 2, 2019 17:10
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Sometimes I like to put pineapple and peppers in a bottle of tequila and drink it after it sits a few days. It's really good
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May 2, 2019 23:13
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Out of town, so no pics at the moment. I cut up a few handfuls of green chilis (kinda similar to serranos), cut a medium sized pineapple into chunks, and threw them into a 4% or so salt brine. I've been doing a lot of chinese style fermenting so I threw in some vinegar, chinese cooking wine, and baijiu (chinese booze). Just a capful or two of each. After it sat for like a week, I tried a pineapple chunk and it was an awesome mix of like every flavor besides bitter. For the first 3 or 4 days, the ferment smelled like pineapple pizza , too.
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May 3, 2019 03:21
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I made some sweet habanero pickled cucumbers today, rinsed the pot out, and made apricot jam as a follow-up. Thing is, I evidently didn't rinse the pot out thoroughly enough, because the jam has a bit of heat to it. The strange thing is, it works...
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Jun 9, 2019 00:33
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I put up some asparagus this week. Everything here is about two weeks late due to a cold spring. Our apple trees just finished blossoming in the past week. The lilacs are in full bloom and if it weren't for starting my garden plants indoors early, there would be nothing in the garden. My mother is upset because, with the late growing season start, strawberry growers in the southern part of the state say strawberries won't begin until the middle of June. This means up in the north country we won't see ripe strawberries until it's almost July. My mother has to have open heart surgery in July, and she is worried she won't be able to make strawberry jam for the grandkids this year. I told her I could make it for her. She didn't seem happy with that, and she will miss making it for them.
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Jun 9, 2019 01:02
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2019's blueberry haul is in the jars. Lots of 4oz tasters for eventual multi-flavor holiday gift packs.
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Jun 10, 2019 16:08
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Wow nicely done
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Jun 23, 2019 16:09
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Crossposting from general questions because I just found this thread: Roommate's parents sent him a big bag of fresh cherries, was thinking of stealing them to make a jam/syrup/something like that for having with stuff like pound cake. Never done anything working with heated fruits before, anyone have some tips on where to start? It's about 6 pounds of fruit, they taste fine but roommate doesn't actually eat cherries and I'm on a diet so as much as I'd love to I can't afford to just stuff my loving face.
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Jun 30, 2019 05:33
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my girlfriend put a bunch of fresh cherries into jars with brandy, sugar and some spices. poo poo is dope I eat them with icecream.
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Jun 30, 2019 06:27
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That looks cool too. I think I'll try and jam 2/3 of them and then brandy up the rest. Thanks!
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Jun 30, 2019 07:50
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My favourite (lazy) method: Wash fruit, pit, freeze in a single layer on a cookie sheet. When frozen package in a zip-loc bag and throw it in the freezer. Place a handful of frozen or microwaved cherries on cereal, pancakes, or in a bowl with heavy cream over top (my cholesterol is fine, thanks for asking). If you want to go the jam route you'll need pectin if you want jam instead of syrup. The University of Georgia National Center for Home Food Preservation has a lot of really good basic information on heating fruit or any other food and putting it in bottles without poisoning yourself. There's also freezer jams if you don't want to futz with canning jars. I use a variant of this recipe from Ball/Kerr for low sugar jams. I'm pretty sure this recipe is also on the insert found inside packages of Ball low sugar pectin. The raspberry jam it makes is insanely good. In our local grocery and hardware stores no sugar pectin is found with the canning supplies.
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Jun 30, 2019 08:09
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The cool, extremely wet spring and summer we've had so far has delayed everything. Strawberries in Michigan are usually wrapping up about now, but the farm we buy strawberries from just started picking this weekend. It's going to be after the 4th of July before I make strawberry jam this year.
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Jun 30, 2019 12:42
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Is there a secret to getting full jars of canned peaches? This is two years in a row where I cram them in there and end up with jars that are half syrup. I've tried raw pack and hot pack and still get the same result.
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Jun 30, 2019 15:33
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I think you’re adding too much liquid while packing. I only do a small amount.
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Jun 30, 2019 15:49
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I'll try a couple jars with less--I always add syrup up to about 1/2" headspace and then the peaches always shrink down.
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Jun 30, 2019 15:51
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Went with a super simple babby's first recipe and it worked like a charm, this is so cool e: poo poo I apparently overlooked that you can overcook jam and it gets stiff, now I'm worried AnonSpore fucked around with this message at 08:25 on Jul 1, 2019 |
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Jul 1, 2019 03:16
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Just fermented some garlic scapes. Had them out in a pint and a half mason jar with an airlock with some serrano peppers and a bit of red pepper flake. Brine still tastes a slightly salty but the pH is down to 3 so I moved them into the fridge. I'll see how they taste in another week. Nevermind, didn't even make it to the end of the post, pretty happy with my first try.
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Jul 2, 2019 04:24
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Okay, my second attempt didn't go as smoothly as the first. How soon do I have to reprocess these? Does reprocessing hurt the quality considering I'm exposing the insides to prolonged heat again?
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Jul 2, 2019 08:21
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Anyone played around with the Noma fermentation cookbook? I love the look of some of their fruit ferments, specifically the lacto-plums and the blueberries, but I'm not sure what to do what to do with them once I finish them.
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Jul 2, 2019 16:48
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That cookbook is outlandishly cool. I won’t pretend like I’ve made many of the things in it yet, but it does include ideas for how to use the recipes right after each recipe. In particular with those fruits I think it just suggests making them into sauces (pureeing/straining or rough chopping and simmering, I think) or serving them with cream/ice cream... Scythe fucked around with this message at 17:09 on Jul 2, 2019 |
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Jul 2, 2019 17:07
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Scythe posted:That cookbook is outlandishly cool. I won’t pretend like I’ve made many of the things in it yet, but it does include ideas for how to use the recipes right after each recipe. Yeah fair the plums one mainly has here's what to do once you dehydrate them, but your idea about sauces is great. I said gently caress it and got them going so we'll see how they turn out!
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Jul 4, 2019 07:14
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Oh hay canning/pickling thread! I've just started getting into making my own pickled onions and cucumbers. Refrigerator only at this point, I haven't messed with canning/preserving yet - and don't really feel a need to, I just love making these for an easy ingredient to add to lunch/dinner. My experience so far is just random Youtube tutorials, but it's been going pretty well. I think I've pretty much perfected my pickled onion recipe - here's what I do (based on this video: https://www.youtube.com/watch?v=3z2jTcsL28g ): Pickled Onions Brine: 1/2 cup apple cider vinegar 1 cup wager 1.5 teaspoon salt (non-iodized) 1 tablespoon sugar A dozen or so peppercorns Chop red onions very thinly, then boil them on the stove in water for 5 minutes (it seems like a lot, but I found just pouring hot water over them didn't soften them up enough). Strain, drain. Loosely fill jars with onions and fill with as much brine as needed. (If I packed them too tight, very little brine could fit in the jar and they had no taste.) Viola! This made perfectly pink, super tasty onions, and I'm addicted to them. If anyone has suggestions on improving it, I'm all ears, but I'm pretty happy with it. Now, that said, I think my cucumber recipe needs some improvement. The taste is good, but doesn't compare to store-bought pickles yet. Here's what I've been doing: Brine: 1.5 cups apple cider vinegar (should I be using another kind?) 1.5 cups water 2 tablespoons salt 4 garlic cloves (is this too little? I didn't want to overpower the rest of the flavor.) 4 teaspoons dill (should I be using dill weed or dill seed?) 2 teaspoons black peppercorns I used some large cucumbers as I've had trouble finding the right size as of yet, and just cut them into chunks - I'll try a few different varieties when I can, just have to look around a bit more at local stores/farmers markets. In the meantime, does anyone have a recipe they swear by for cucumbers?
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Jul 5, 2019 20:04
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Rotten Red Rod posted:4 teaspoons dill (should I be using dill weed or dill seed?) Pretty sure that's dried dill foliage. I'm a traditionalist and only use fresh dill in pickles. Not sure how to convert from "grab a handful" to teaspoons. I think I might try that pickled onion recipe if my garden produces well - just had enough for cooking last year.
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Jul 5, 2019 22:13
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Yeah, but they don't exactly have that at most supermarkets. I figure I'll have to hit a farmer's market to find any fresh (or grow it myself). Edit: I was lamenting I couldn't show off the onions since I'm posting from work, but I just remembered I have some in my lunch, so here you go; pickling porn! 
Rotten Red Rod fucked around with this message at 22:31 on Jul 5, 2019 |
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Jul 5, 2019 22:21
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AnonSpore posted:Okay, my second attempt didn't go as smoothly as the first. How soon do I have to reprocess these? Does reprocessing hurt the quality considering I'm exposing the insides to prolonged heat again? Reprocessing is fine and they can sit for a about a week in the fridge before you reprocess. Quality wise you shouldn't have to worry since you're really not getting them much above 212F. Make sure you heat the mixture back up before you go to reprocess them. In the future consider using a candy thermometer on jams and jellies and such. It takes out a lot of the guess work for final consistency.
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Jul 5, 2019 22:33
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Thanks for the tips. It wasn't the consistency, more that I neglected to wipe the rims of the jars so I thought they didn't seal properly. They did eventually seal though, just took a lot longer, and I'm hoping that was enough to do it.
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Jul 5, 2019 22:45
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AnonSpore posted:Thanks for the tips. It wasn't the consistency, more that I neglected to wipe the rims of the jars so I thought they didn't seal properly. They did eventually seal though, just took a lot longer, and I'm hoping that was enough to do it. They can take a while. The consistency thing was just because I noticed in another post you were talking about potentially over cooking your fruit so I figured I'd throw it out there. The thermometer is my dear and special friend.
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Jul 5, 2019 22:59
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Rotten Red Rod posted:Yeah, but they don't exactly have that at most supermarkets. I figure I'll have to hit a farmer's market to find any fresh (or grow it myself). The supermarkets here sell fresh dill, which is good because the drat stuff keeps dying on me. I had some growing in the herb garden but I think the other Rotten Red Rod posted:Edit: I was lamenting I couldn't show off the onions since I'm posting from work, but I just remembered I have some in my lunch, so here you go; pickling porn! That looks delicious! I will definitely try pickling onions this summer, even if I have to buy them.
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Jul 5, 2019 23:11
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It was delicious! Onions, pickles (also mine) and cream cheese on ham slices. A surprisingly tasty snack - I also put the onions in just about everything else I make (salads, sandwiches, etc).
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Jul 5, 2019 23:29
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Hexigrammus posted:Pretty sure that's dried dill foliage. I'm a traditionalist and only use fresh dill in pickles. Not sure how to convert from "grab a handful" to teaspoons. No, most pickles use dill seeds. Fronds (dried or fresh) won't hurt anything, of course, but you get much stronger flavor from the seeds. When you buy big bunches of fresh dill from the farmer's markets specifically for pickles, you get the stuff that's already bloomed and gone to seed. Those big dandelion-like tops are what you use for canning, not the delicate fronds. If you want stronger flavored fridge pickles, then make a more acidic brine (higher ratio of vin to water), more salt, more dill seed, more garlic, etc. For a quart of pickles, I usually use a 1:1 brine mix, 2-3 cloves of garlic that I crack, 1 large dill head (that top part that already flowered), and maybe another teaspoon of dill seed to punch it up. Fridge pickles also need to sit in the fridge longer than processed pickles in order to get the same flavor, I've found. If you're looking for a straight-up commercial style pickle, you may just prefer processed to fridge pickles.
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Jul 5, 2019 23:56
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Crusty Nutsack posted:No, most pickles use dill seeds. Fronds (dried or fresh) won't hurt anything, of course, but you get much stronger flavor from the seeds. When you buy big bunches of fresh dill from the farmer's markets specifically for pickles, you get the stuff that's already bloomed and gone to seed. Those big dandelion-like tops are what you use for canning, not the delicate fronds. Interesting. That's not what the stores were selling here - I can confirm from yesterday's lunch that the dill in our pickles from last summer is just vegetation, no seed heads. I'll have to try the seed heads this year for comparison.
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Jul 6, 2019 17:22
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Hexigrammus posted:Interesting. That's not what the stores were selling here - I can confirm from yesterday's lunch that the dill in our pickles from last summer is just vegetation, no seed heads. Stores really only sell the fronds, in little plastic clamshells with the other herbs, or in small bunches. Because that's what you use in cooking, like if you're making cured salmon or putting it in soup or whatever. I don't believe that it's commercially harvested once it's gone to seed/heads as it's too huge and unruly and poo poo. (I have seen bunches of the heads at the store sold from buckets, but it's clearly locally harvested and towards the end of summer when people put up pickles.) this is what the big fuckoff bunches of mature dill look like for pickles at the farmers markets: https://i2.wp.com/www.goodforyouglutenfree.com/wp-content/uploads/2016/08/Fresh-Dill.jpg?resize=768%2C1024&ssl=1 this is what you get at the grocery store for cooking to use like you would basil, parsley, etc.: https://shop.nowrafarmersmarket.com.au/content/images/thumbs/0006785_dill-market-bunch-6bun.jpeg You can tell the mature bunches don't really have that much usable fronds. They're leggy with thick stems, unlike the young stuff that's like all usable and soft.
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Jul 6, 2019 18:53
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| # ? Apr 18, 2024 09:19 |
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Depends on where you live. For a couple weeks a year they sell the whole plant in some places.
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Jul 6, 2019 19:55
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