Jump to content

Soupcon

participating member
  • Content count

    164
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Toronto, Canada

Recent Profile Visitors

1,155 profile views
  1. Homemade Broth/Stock lasts how long?

    Pressure can broth (chicken or beef) in qt or litre jars at 12 lbs for 25 minutes from the time the canner reaches full pressure. I used to can stock in qt or litre jars but found I was wasting too much stock so I started to can in pint or 16 oz jars and found I had less leftover stock to refrigerate or waste.
  2. Homemade Broth/Stock lasts how long?

    Hi Anna, My pressure canner is made by Presto and has a two piece weight for canning at 12 and 15/16 lbs of pressure depending on what you are canning. BTW I have no interest in Presto. I looked at all the pressure canners on the market and this was the cheapest as I don't can in huge quantities. I works on the same principle as the one your mom years ago probably had but is much larger. Not difficult to use at all and for those of us who like to cook, will save you money in the long run.
  3. Homemade Broth/Stock lasts how long?

    I assume most of the readers of this topic are home cooks. Why not can the stock instead of freezing it? Yes, it takes another hour of your time, but then it does not take up freezer space and can sit on the shelf for as long as necessary. I can all my stocks in 16 oz jars (1/2 liter if you are on the continent) just to save freezer space. Infinitely portable and I since I rarely use a litre of stock at time, also less wastefull. Now I have enough jars all I need to buy are lids for canning and occasionally replacement rings.
  4. Lemon Curd: The Topic

    @ Anna N Thanks for the suggestion. I am afraid I am the only one in my family who likes lemon curd and I doubt that I can consume 2 quarts in probably 4 months. The curd I make is actually quite tart unlike most of the other recipes I have found and is fool proof but does make large amounts for a single person to consume. Which is why I was looking for a way to preserve the curd without ruining it and also not taking up freezer space. Looks like the freezer is the only route I have left.
  5. Lemon Curd: The Topic

    Thank you for the reply. Any clue as to what pH I need the lemon juice to be so that it is acidic enough as I hate bottled lemon or lime juice. Perhaps also adding citric acid if it is not the correct pH might also help. Litmus paper for testing pH can't be that hard to acquire. Water bath preserving is much easier to do in small batches (like 8 8oz bottles) as my pressure canner is quite large and I would hate to fire it up for such a small quantity.
  6. Lemon Curd: The Topic

    I love lemon curd and make my own using whole eggs and no water bath. It does come to a boil and does not curdle. I am wondering how to can lemon curd (or even if it is possible to can lemon curd) as I cannot possibly eat the quantity I make over a short period of time without gaining weight precipitously. Any thoughts on how to achieve this. I do have a pressure canner but not enough freezer space to contemplate freezing it.
  7. Hi all My second starter (the really active one from which I have had some good bakes with AP flour and 1 bake using whole wheat) is now acting quite strange. I confess I left it out on the bench for 2 days without refreshing and when I remembered it, it had of course completely run out of food but there was no hooch at all. So I continued as usual. Next the starter decided to act really sluggish and took 24 hours to double or more so I increased the number of feeds to speed it up and it did oblige for a while and then slowed right down again. So I switched flours to a commercial brand (Robin Hood AP non bleached for those Canadians following this thread) and it again went into overdrive to the point where my ratios are 1:4:4. At 1:2:2 the starter more than doubled in 8 and appeared to be trending down to 7 or 6 hours consistently. So I increased the ration to 1:4:4. Now the starter takes 9 hours one refreshment to more than double and 15 to 18 hours the next refreshment. Huh? This has continued for the past 4 days. What on earth is happening and can it be fixed?
  8. The Soup Topic (2013–)

    My favourite soup by Gordon Ramsay. Pea, mint with Parma ham 4 ounces lightly smoked sliced bacon 2 shallots, sliced 2 tablespoons olive oil 1 pound fresh peas in pods, shelled 2 tablespoons dry white wine 4 cups Vegetable Nage or light chicken stock 1/2 cup heavy cream, plus a little extra for serving Sea salt and freshly ground black pepper Method: 1. Reserve 4 slices of bacon and chop the rest. Place the chopped bacon in a saucepan with the shallots and oil. Heat until sizzling, then sweat over a low heat for about 5 minutes. 2. Add the peas and cook for a further 2 to 3 minutes. Pour in the wine and cook until it has evaporated. 3. Stir in the nage or stock and 1 cup of water, and bring to a boil. Season with salt and pepper, and simmer for 15 minutes. Blend in a food processor or blender until smooth, then pass through a fine sieve into a bowl, rubbing with the back of a ladle. Leave to cool and then refrigerate. 4. Meanwhile, broil the reserved bacon slices until crisp. (In the restaurant we bake the slices between two heavy baking sheets to keep them straight and flat, but you may prefer the crinkly look.) Drain well on a paper towel so they aren’t greasy. Keep warm. 5 When the soup is well chilled, check the seasoning and whisk in the cream. Season again. Serve in bowls with a little extra cream trickled on top and a floating bacon slice. I add a good hand full of fresh mint leaves before the blend and don't bother with the sieve and have been known just to add water instead of a veg nage or light chicken stock as it is less fussy to make and tastes just a yummy.
  9. I never did find out as I pitched both starters and started again, this time with great success. The smell of nail polish has not returned to any starter I have on the go now. I have two: a whole wheat starter and an AP starter both of which I have successfully baked from.
  10. The Bread Topic (2016-)

    Thank you.
  11. The Bread Topic (2016-)

    Since I am learning how to make whole wheat bread using yeast before I start making whole wheat bread using a sourdough starter, here is my first attempt at making whole wheat bread using a poolish. I cut down to a quarter of the amount of yeast called for in making the 2nd stage of the process as I like flavour over the taste of yeast. The dough is very light and yes took longer to prove because of the reduction in the yeast added.
  12. In reality recipes are only guides. You only really need yeast, water (or liquid of some kind), salt, and flour (AP or bread/high protein) flour to make bread. Every thing else added or substituted is a variation on a theme and changes the product produced.
  13. Not necessarily. The taste and texture of the bread would change but the recipe would still work.
  14. I don't see why not. You could also (if you have some) use reconstituted powdered milk or even no milk at all and up the fat (if there is added fat in the recipe) and water content of the recipe to compensate.
  15. Calling all basmati rice experts

    I prefer to eat basmati rice. But it is really difficult to eat basmati rice with chopsticks so when I cook Chinese/Japanese type dishes, the rice I do cook is a shorter grain with more surface starch so the grains when cooked are not mushy or gluey but do stick together.
×