What Are You Preserving, and How Are You Doing It? (2016–)

HungryChris · March 26, 2018

This Bloody Mary at the Ruby Slipper in NOLA, today, has convinced me that I will be making pickled green beans, in quantity, from the garden this season.

HC

Edited March 26, 2018 by HungryChris (log)

rotuts · March 26, 2018

@HungryChris

I don't think your are ever going to get back to CT

when does the

NCL Pearl.

get its self back into Ship-Shape for the next

Cruise around and around to where it started /

bet you are going to be on it.

I would be , if I could,

kayb · March 27, 2018

@HungryChris -- I pickle green beans frequently. I blanch them, pack in jars, and then do them pretty much like you do your asparagus. If I'm going to water-bath process them, I'll skip the blanching.

HungryChris · March 27, 2018

2 hours ago, rotuts said:

@HungryChris

I don't think your are ever going to get back to CT

when does the

NCL Pearl.

get its self back into Ship-Shape for the next

Cruise around and around to where it started /

bet you are going to be on it.

I would be , if I could,

I am pretty much at the point that I'm afraid to open my front door for fear of the sound of startled pigeon wings and the sight of raccoons disappearing behind the sofa. That is when I know it's time to go home!

HC

HungryChris · March 27, 2018

50 minutes ago, kayb said:

@HungryChris -- I pickle green beans frequently. I blanch them, pack in jars, and then do them pretty much like you do your asparagus. If I'm going to water-bath process them, I'll skip the blanching.

Pretty much what I was thinking. The ones I had today, were not blanched and were loaded with salt. I know I could do better, but love the idea of them. I do love the flavor of good green beans and the ones I freeze are good, but I would like to have more options with them.

HC

Anna N · April 3, 2018

Step one of curing a duck breast following this technique.

rotuts · April 3, 2018

@Anna N

Im so interested in this technique and what you think of the results.

soon I may join Costco for a year as they have a car buying service that Ill compare to

AAA. hoping their deal is with-in 60 USD of AAA

i.e. then I can look into their higher end meats for a year !

inc DB'd and Prime RB Cap meat.

maybe Costco has a better deal than HomeDepot on Freezer_C( F_C)

AAA unlikely.

Good Work !

Anna N · April 3, 2018

14 minutes ago, rotuts said:

@Anna N

Im so interested in this technique and what you think of the results.

soon I may join Costco for a year as they have a car buying service that Ill compare to

AAA. hoping their deal is with-in 60 USD of AAA

i.e. then I can look into their higher end meats for a year !

inc DB'd and Prime RB Cap meat.

maybe Costco has a better deal than HomeDepot on Freezer_C( F_C)

AAA unlikely.

Good Work !

Just want to be clear that I have never seen these moulard duck breasts at Costco. These were purchased in Burlington at Marilu’s Market. They are never easy to come by in my experience but often appear at holiday times.

Okanagancook · April 3, 2018

I too am interested in how these turn out.

Just bought some coarse sea salt!

Anna N · April 4, 2018

Due to poor planning on my part this did not get quite 24 hours of salt cure. I don’t think this is going to make too much difference. I’ve never seen a duck breast yet that could tell time.

Banyuls? I don’t think so. Should it ever make it into my house I will be drinking it not washing a duck breast with it. Port and Cabernet vinegar. My palate is definitely not sensitive enough to detect the difference under a coating of Tellicherry and Sichuan peppercorns.

After the salt cure. I see I missed some of the silver skin.

Coated in peppercorns.

Neatly dressed in cheesecloth. ( Pay no attention to the upper left-hand corner. ) I obviously didn’t.

hung out to dry for 7 to 10 days.

Edited April 4, 2018 by Anna N (log)

rotuts · April 4, 2018

very nice

what are the hanging hooks in your refrig ?

add them yourself ?

kayb · April 4, 2018

I am contemplating getting a dorm-room-sized fridge for the express purpose of drying assorted charcuterie, and possibly aging cheese. Any thoughts from the group on this idea? I know the standard fridge temp is cooler than the optimal temp for drying charcuterie, and I'm not sure how much "play" there might be in adjusting the temperature setting in the little fridges. But they're cheap, and I thought if the temp differential is not a huge problem, it would be a cheap solution. Here in the South, there's six months of the year that temps are either too warm or too unpredictable to dry without SOME temperature control, unless one has a cellar, which people who live in the Delta do not have.

Anna N · April 4, 2018

10 minutes ago, rotuts said:

very nice

what are the hanging hooks in your refrig ?

add them yourself ?

Yes I put them up myself. They are 3M cable organizing hooks.

HungryChris · April 10, 2018

I have been making pickled pig ears for a while, now. Today, I spotted some while looking for scrapple and added them to my basket. Quite a few years ago I saw this:

It made me take a second look at pig ears in the market.

Today, I decided to try making one before I did the pickles. It was interesting, different, but I think I'll stick to making the pickles. I used

to do a slow braise, but today, two hours in the IP.

HC

Edited April 10, 2018 by HungryChris (log)

JoNorvelleWalker · April 11, 2018

9 hours ago, HungryChris said:

I have been making pickled pig ears for a while, now. Today, I spotted some while looking for scrapple and added them to my basket. Quite a few years ago I saw this:

It made me take a second look at pig ears in the market.

Today, I decided to try making one before I did the pickles. It was interesting, different, but I think I'll stick to making the pickles. I used

to do a slow braise, but today, two hours in the IP.

HC

Even double IPA can't make a silk purse sandwich.

Martin Fisher · April 11, 2018

On 3/19/2018 at 7:32 PM, kayb said:

sauerkraut made with red cabbage and cranberries

Did you like it?

This fall, I'll post pics.

Crankraut is beautiful and good too.

I'll probably go 1/3 cranberry and 2/3 red cabbage by weight.

I think I'll keep the cranberries whole next time—poking a hole in opposite ends.

DianaB · April 11, 2018

I received a regular recipe email today proposing a chicken in red wine casserole. Nothing unusual until I read the list of ingredients and saw that ‘poire tapée’ was included. I had never before come across this way of preserving pears but very much want to try the result. I can’t share the original recipe, it can only be viewed in Europe; I did find a YouTube video on this process of preserving pears however so am sharing that instead:

Has anyone tried pears this way, or attempted a similar process? In the original recipe the cook had a couple of entire pears that were diced and added to the mix. Dried raisins were proposed as an alternative but I’m craving those pears... The technique is traditional to a region close to where we will be staying in a couple of weeks so I’m thinking a search might be made.

kayb · April 12, 2018

On 4/10/2018 at 11:27 PM, DiggingDogFarm said:

Did you like it?

This fall, I'll post pics.

Crankraut is beautiful and good too.

I'll probably go 1/3 cranberry and 2/3 red cabbage by weight.

I think I'll keep the cranberries whole next time—poking a hole in opposite ends.

Not half bad. I used red cabbage; green might have been prettier for the contrast. Used a "spicy Russian sauerkraut" recipe that had sugar, spices and vinegar in it. First time I ever put vinegar in kraut.

cakewalk · April 12, 2018

Is this the recipe? http://rusakraut.com/sauerkraut-recipe-with-cranberries/

When I see cranberries, I get very interested. I hope to try the above recipe soon, I still have bags of cranberries in the freezer. If you used a different recipe, can you please share? Thanks!

Martin Fisher · April 12, 2018

2 hours ago, kayb said:

First time I ever put vinegar in kraut.

I've added a little balsamic a few times.

kayb · April 13, 2018

5 hours ago, cakewalk said:

Is this the recipe? http://rusakraut.com/sauerkraut-recipe-with-cranberries/

When I see cranberries, I get very interested. I hope to try the above recipe soon, I still have bags of cranberries in the freezer. If you used a different recipe, can you please share? Thanks!

This is the recipe I used, but I used more cranberries.

The one you posted looks good, though!

cakewalk · April 13, 2018

2 hours ago, kayb said:

This is the recipe I used, but I used more cranberries.

The one you posted looks good, though!

Thank you! (I agree, more cranberries!)

Anna N · April 15, 2018

On 2018-04-04 at 9:08 AM, Anna N said:

Due to poor planning on my part this did not get quite 24 hours of salt cure. I don’t think this is going to make too much difference. I’ve never seen a duck breast yet that could tell time.

Banyuls? I don’t think so. Should it ever make it into my house I will be drinking it not washing a duck breast with it. Port and Cabernet vinegar. My palate is definitely not sensitive enough to detect the difference under a coating of Tellicherry and Sichuan peppercorns.

After the salt cure. I see I missed some of the silver skin.

Coated in peppercorns.

Neatly dressed in cheesecloth. ( Pay no attention to the upper left-hand corner. ) I obviously didn’t.

hung out to dry for 7 to 10 days.

After 11 days

I am munching on a thin slice and enjoying a glass of wine. I would not be ashamed to put this out on a charcuterie board. The Szechuan peppercorns are a nice change. Think I’m going for another slice.

**Shelby** · April 15, 2018

1 minute ago, Anna N said:

After 11 days

I am munching on a thin slice and enjoying a glass of wine. I would not be ashamed to put this out on a charcuterie board. The Szechuan peppercorns are a nice change. Think I’m going for another slice.

WOW Anna! Very very nice!!!

**FrogPrincesse** · April 15, 2018

@Anna NNice work! I love duck prosciutto. So easy to make, and so delicious!

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