You will love how easy beet kvass is to make as all you need is 3 ingredients.Beets 1.5 – 2 pounds Sea Salt 1.5 Tablespoons (do not use salt with iodine)Non Chlorinated Water. (Enough to fill a gallon jar to the top) That’s it. Once you mix all the ingredients together let it ferment on your kitchen counter loosely covered with a cheese cloth for 3 -21 days. When it’s done bottle it up and refrigerate it. If you do
Chicken and Apple breakfast sausage has to be one of my favorites. It’s delicious, juicy, and loaded with extra goodies. To make this recipe you’ll want to follow traditional sausage making practices. Keep everything very cold. The meat and the fat needs to be chilled to around 33-35F. This will give your chicken and apple sausage a nice texture. As a side note if you can’t acquire enough chicken skin to make these sausages you can always use pork back
Nacho Cheddar Sauce.. My mouth is salivating as I think about it. There’s only one problem. Melting fresh cheddar cheese isn’t as easy as it sounds. It tends to split and get grainy when too much heat is applied, when too much is added at once, and so on… Who knew there were so many rules to melting cheese!! The reason this happens is because cheese is a delicate emulsion of fat and water held together by proteins and as
Here we go again. Attempt #2 with making black garlic. This method uses no foil and from our results it seems that the garlic will not dry out during the 14 day process. It takes 2 extra steps but it is well worth it. Black Garlic is a delicious, healthy, umami filled power house. I’ve never had another ingredient quite like it. Making it is relatively easy but there are a few variables that need to remain constant in order
Black Garlic has got to be one of the coolest new food trends I’ve seen in a while. It’s healthy, delicious, and incredibly easy to make. This is my first attempt at making black garlic and I’ll be doing it in a rice cooker. I have to admit that I’m not entirely sure what to expect but others have blazed this trail before me so I’m fairly certain that the end result will be garlic of the black variety. The
Are you ready for another experiment? We’ve been extreme dry aging beef for quite some time and the idea of extreme wet aging has never really crossed my mind. The process of wet aging is totally different than dry aging. Dry aging relies on oxygen to act as a catalyst for bacterial and enzymatic reactions. These reactions combined with the loss of moisture causes a transformation in the meats texture and flavor. This process tenderizes the beef and intensifies the