doodlemaier: (Default)
The basic ideas for the recipe are from “Radical Brewing” –Randy Mosher, and from “Brew Like a Monk” –Stan Hieronymus. I spent some time working on a procedure that seems to work really well. The procedures came from various books on candy making and internet resources. Both recipes are temperature sensitive and absolutely dependent on the use of a candy or deep fry thermometer. Do not turn the temperature up past medium. This will result in bitterness and a burnt flavor.

These recipes make ~1 quart.

Sugar #4
This is a simple caramel that can be made into syrups with different colors and flavor characteristics. I made and took notes on six different terminal temperatures from 250F – 300F.

The procedure for making the syrups starts with 2 lbs of sugar, a varied amount of Di-Ammonium Phosphate (DAP Yeast Nutrient), and 1 cup of water. You bring these three ingredients to a boil over medium heat. You do not want to stir, the gentle convections will do all the mixing that is necessary. Using a thermometer, stop the boil at the desired terminal temperature by adding a varied amount of water while gently stirring the solution. This is the dangerous part, a fair amount of spitting and sputtering might occur. After adding the water you will need to dissolve the syrup by stirring gently until the solution reaches the stage called soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

Rose (250F)
-Clear, slightly rosy color. This syrup is sweet and sugary with very little to no character flavors.
2 Lbs Sugar
1 Cup Water
1/2 tsp DAP
1/2 Cup Water

Light (260F)
-Apricot colored with mild flavors reminiscent of peaches and white grape juice. Some very mild warm flavors like soft rounded vanilla.
2 Lbs Sugar
1 Cup Water
1 tsp DAP
3/4 Cup Water

Light Amber (270F)
-Apricot to light amber in color with some red tones developing. Mild caramel flavors with some soft sweet fruit characters developing. Mellow flat vanilla flavor with some warm cardamom tones. Maybe plums and dried apricots in the distant background.
2 Lbs Sugar
1 Cup Water
1 – 1/2 tsp DAP
1 Cup Water

Medium Amber (280F)
-Amber colored. Strong caramels and intensifying cardamom and plum flavors. Some roasted flavor developing but not bitter.
2 Lbs Sugar
1 Cup Water
2 tsp DAP
1 – 1/4 Cup Water

Deep Amber (290F)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
2 Lbs Sugar
1 Cup Water
2 – 1/2 tsp DAP
1 – 1/2 Cup Water

Mahogany (300F)
-Mahogany, more brown than red in color. Raisins and figs with some mild bitterness developing. There is a tart sweetness, and a loss of complex caramel flavors. The caramels are replaced by bittersweet toast and burnt sugar characters. It is rich and decadent but not as complex as 290F.
2 Lbs Sugar
1 Cup Water
3 tsp DAP
1 – 3/4 Cup Water


Sugar #5

This is a double cooked sugar that further increases the flavors of 290F without compromising the complex caramels. Think of this sugar as an extension of the 290F recipe. Everything about it is intensified. The procedure is a bit more complicated and it takes nearly an hour to complete, but it is worth the time and effort.
Over medium heat bring to a boil
2 Lbs Sugar
1 Cup Water
3 tsp DAP
Raise this to the terminal temperature of 290F. At 290F begin stirring and add in:
1 Cup Water
Continue stirring until the sugars are dissolved. Again, bring the solution up to 290F over medium heat. At 290F begin stirring and add in:
1 Cup of Water
Stir this until the sugars are dissolved and the temperature starts to rise a couple degrees. This Should be right at or just above soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

Happy sugar making and good brewing.
doodlemaier: (Default)
http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/

http://users.bestweb.net/~om/kombucha_balance/

http://www.foodrenegade.com/how-to-grow-a-kombucha-scoby/

• 1 bottle of Organic, Raw Kombucha
• 1 glass jar
• 1 kitchen towel
• 1 cup of room temperature sweetened tea

NOTES:
1.You can buy the kombucha at just about any health food store. I get mine from the health food aisle of my local HEB — a large chain grocery store local to my area. If you can’t find it near you, you can buy a bottle of the stuff online. Make sure it’s organic, raw, and unflavored with juice. You just want the plain, original beverage.
2.The sweetened tea can be as simple as a cup of black tea, sweetened with a tablespoon of sugar.


Pour the bottle of kombucha and sweetened tea into a glass jar. Cover it with a towel so it can breathe but be protected from insects and other contaminants. Let it sit.

THE END.
doodlemaier: (Default)

herbed yogurt marinated lamb: (enough for 8 large skewers of lamb)

  • 2 pound boneless leg of lamb, well-trimmed and cut into 1 inch chunks
  • 5 ounces Oikos organic plain Greek yogurt, or unflavored yogurt of your choice
  • 1 teaspoon dried oregano or 2 teaspoons fresh
  • 1 teaspoon dried mint or 2 teaspoons fresh
  • 1 teaspoon dried thyme or 2 teaspoons fresh
  • 2 large cloves fresh garlic, minced
  • 1 lemon, juiced
  • 1 teaspoon kosher salt
  • Several grates of black pepper
  • Either metal BBQ skewers, or wooden ones thoroughly soaked
  • Optional: I add pieces of cut and oiled 1 medium red onion to the skewers because they grill up in just the same time as the lamb and are a great flavor addition.


Combine all of the ingredients, except for lamb and stir well. Add the chunks of lamb, coat evenly with the yogurt mixture. Either cover and place in the refrigerator overnight, stirring once or twice during that time, or place everything into a plastic storage bag and refrigerate overnight. Even if you marinate these for just a few hours they will be more tender and flavorful than they would be without the marinade, but at least 12 hours is ideal for the leg meat.


Remove the meat from the marinade, reserving any remaining as a baste and skewer four or five pieces through their center. If you have smaller trim pieces, you can fold them up best you can and add to the skewer. Alternate with pieces of red onion, if using.

Preheat grill to 350 degrees, and place the skewers on the rack. After about three minutes, the meat should release from the grill rack easily (if they are sticking, wait a bit longer). Turn the skewers every three minutes or so, closing the lid partially as needed to maintain an overall 250 degrees. It will take about 20 minutes to cook the lamb to medium-rare, but as with all grilling, equipment and temperature variations will dictate exact time. If you don’t have a grill thermometer, just turn the meat as it is cooking to brown on all sides. Baste a couple of times after the first turn with any reserved marinade.

doodlemaier: (Default)
Bread and Butter Pickles
From Ethel Wyckoff

  • 4 quarts medium, unwaxed cucumbers (measure after slicing)
  • 6 medium onions, sliced
  • 2 green peppers, chopped
  • 3 cloves garlic
  • 1/3 cup kosher salt
  • 5 cups sugar
  • 1½ tsp turmeric
  • 1½ tsp celery seed
  • 2 tbsp mustard seed
  • 3 cups cider vinegar
  • Cracked ice
Do not peel cucumbers, slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice and mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients in separate bowl. Pour over cucumber mixture. Heat just to boil. Seal in hot, sterilized jars. Process for 10 minutes.

Yield: 8 pints

Things to add to registry:
  • barn star
  • canning jars
  • blueberry bushes and fig trees
  • vacuum sealer
  • large terracotta ollays
doodlemaier: (Default)
  • 1¾ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 Tbsp sugar
  • 3 beaten egg yolks
  • 1¾ cup milk
  • ½ cup vegetable oil
  • 3 egg whites beaten stiff
In a large bowl, combine dry ingredients. Combine yolks and milk and add to dry ingredients. mix in oil. fold in egg whites. Iron them!


Makes 5-6 waffles.

Happy Father's day! I hope you got some weird ties. . .
doodlemaier: (Alone in the dark)
I may not be able to cook but I can follow a recipe . . . usually!

Due to H's sensitive nose I'll refrain from cooking things as revolting as cabbage while she's home but since her and [livejournal.com profile] thefeline are out together tonight I decided that while the cat's away the mouse can cook up some damn cabbage and who's to say Boo! if the house smells like socks? I found this recipe from a book by Margaret Johnson, that she brought home from the library. And it looked really good - if you're into that sorta thing . . .

I had to fudge a couple of the ingredients, like using beef broth instead of spending an hour looking further for the since hidden chicken broth, IPA instead of Magner's cider, dried parsley rather than fresh. I mean, contrary to popular belief, it didn't suck. It's just not fulfilling in that life-limiting sense that this recipe I got ) from J-Me. He's a Daughter of the Confederacy, or some shiet . . .

So, if your ol' lady won't run you out of the house cook up a batch of cabbage, or two! Hell, make 'em both and judge for yourselves which one's better less offensive; if you're into that sorta thing. It's cabbage . . .

. . .you can eat it!

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The exquisite itch

October 2015

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