lemniscate

I use older leftover stock as the liquid for new stock all the time in my IP. I haven't noticed a downside. I cook my bones(and fat, skin, trimmings) for a very long time also, I do 2x 4 hour IP settings (240 min is the up limit of the IP timer). I like stock I end up with. I also just sieve it, I don't clarify.

I asked an AI (Grok) to research for me and that's where I got my process I used. Here's the description from Grok. Here are generalized instructions for some of the methods to reduce tannic flavor in juice: 1. Clarification with Gelatin Materials: Freshly pressed juice Gelatin (food-grade, unflavored) Thermometer Stirring spoon Filtering equipment (fine mesh or cheesecloth) Steps: Prepare Gelatin: Dissolve gelatin in a small amount of warm water (1 tablespoon of gelatin to 1 cup of water). Let it bloom for about 5 minutes, then gently heat to dissolve completely. Mix with Juice: Once cooled, mix the gelatin solution into the juice at a rate of about 1-2 grams of gelatin per liter of juice. Stir thoroughly. Allow to Settle: Let the mixture sit for several hours or overnight in a refrigerator to allow tannins to bind with the gelatin. Filter: Use a fine mesh strainer or cheesecloth to filter out the gelatin-tannin complex. You might need to do this multiple times for clarity.

Came home to about 50lbs of pomegranates on my doorstep from a neighbor. My shrub didn't produce this year. Neighbor always just tosses the fruit away, but I think they remembered I do use mine when I get fruit. Unexpected, and needed to get on it to process them. About 10 lbs weren't usable for my purposes and I cut them open for the birds to eat. About 10 lbs were seeded for the pips and dehydrated. That's literally about a quart of dried pips at the end of the process. I eat these out of hand or toss them in salads/slaw/cereal for sweet crunch. The rest were juiced. The juice was super tannic. Not pleasant. I found a trick using gelatin to pull the tannins out of the juice and it worked. Juice is now drinkable, but tart. May sweeten it, but haven't decided. I got almost 3 qts of usable juice.

I do. In the fridge. Kept it until it was gone. Many margaritas.

I've made this Superjuice using the whole lime (I don't bother to zest limes due to thinness of peel) and it's really good and keeps forever. The only trick is getting citric and malic acid, easy for me via Amazon here. Not sure about Japan. A good knife and strong blender is really the only equipment needed.

When Vivian's cookbook was all the rage, I decided to try pickled mustard seeds. I used a 2 quart jar and bought yellow and brown seeds cheap. I never used them for the accessory to cuisine they were intended for. The jar was stuck to a forgotten corner of the fridge. Every once in a while I would skim off some of the vinegar for dressings and condiments and then back fill with whatever jar of pickle juice/pepperoncini/brine that was hanging out. The level of the seeds never changed. Many, many months of indifference went into this endeavor. I finally just last week got tired of the un-use of the contents. I wanted horseradish mustard. I bought a small jar of cheap horseradish and put everything in the Blendtec and turned it on until I like the consistency. Somehow it is just the right amount of heat and tang. I now have some of the best horseradish deli mustard I have ever had. Now I know it will get used. And I shared some small jars around. It was all kind of accidental.

Mine does thicken but it was still pourable. It does separate a bit if you leave it long enough and a shake fixes it. I have some that was made a couple years ago and it's really, really good and mellow. I also use whole eggs in my version, which probably makes it more liquid overall.

Let it age. It's worth the wait. The burn goes away and the creaminess dominates.

I mainly dehydrate mushrooms (when there's a really good sale), lemon slices (I have a backyard tree) and pomegranates (also in backyard). Lemon slices are for tea steeping or infusing cocktails. Pomegranates are for anardana and eating like raisins or on top of salads. Mushrooms for adding to soups/stew/gravies. One or two large batches of beef jerky a year. That's about it so far, and the use is very seasonal based on backyard fruit. I guess I don't really "cook" with my dehydrates much.

Pasta Grammar zucchini episode. Eva's amazing.

Oh gosh, I love those baby versions of the pickled green tomatoes. A brand called Lehmann Farms out of the Midwest had those jarred in the stores around here. I bought them almost weekly. Then, poof, gone. Can't find them anymore. Nor can I find the jars of Bubbies large pickled green tomatoes either. I don't know what happened.

BrucePac chicken recall; this is a big one and it's in a lot of ready to eat items at popular convenience and grocery stores. The affected brands list is getting larger as the newsday goes on. Full List (official site)

I.love.this. I just let it come to room temp and ate it that way. Good apple flavor/texture and a very nice crust with some pearl sugar on it.

Absolutely agree. I've been on the panic side of things not working out while many hungry people wait (before sous vide was a consumer thing) . A few tasks parceled out a few days ahead makes hosting so much more enjoyable. Especially the main entree meat. My entire freezer is filled with meats that have been seasoned, sous-vided, and parceled or are uncooked but ready to sous vide right out of freezer. Sous vide to bring to temp or fully cook. That time is freed up for sides, or socializing/relaxing.

Yeah, I've had that happen. 190F SV for about 2 hours is my default now for carrots and potatoes. I rarely do root veg in sous vide unless I already have the water in use for protein. I do the protein first and then boost the temp and cook the root veg. I also always add a lot of butter to the pouch so the seasonings float around the veg. More butter is more better. Otherwise, I just steam the carrots. Either way is fine for me.