Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Anna N

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

Recommended Posts

Posted (edited)

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

P3260274.thumb.JPG.bc987faef820bdd7bcbe4dd6911b340f.JPG


Edited by HungryChris (log)
  • Like 3

Share this post


Link to post
Share on other sites

@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,

Share this post


Link to post
Share on other sites

@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.

 

Share this post


Link to post
Share on other sites
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

  • Haha 1

Share this post


Link to post
Share on other sites
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

  • Like 1

Share this post


Link to post
Share on other sites

7FF1E187-6DF7-4105-9C46-7E1F627A2FDB.thumb.jpeg.377a2ae05c03087fee02375e236236a9.jpeg2F9B4BBA-4F43-462E-BA65-FA700FA42FDA.thumb.jpeg.2b8ee5092aa8926d70fd567fbf17601f.jpegE2E7E9B1-20ED-4EBB-B46D-EB8275FA7A19.thumb.jpeg.b8dd5d1209754b0ac551814ac991c303.jpeg

 

 Step one of curing a duck breast following this technique. 

  • Like 2
  • Delicious 1

Share this post


Link to post
Share on other sites

@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 FreezerC  ( F)

 

AAA unlikely.

 

Good Work !

Share this post


Link to post
Share on other sites
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 FreezerC  ( F)

 

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. 

  • Like 1

Share this post


Link to post
Share on other sites

I too am interested in how these turn out.

Just bought some coarse sea salt!

Share this post


Link to post
Share on other sites
Posted (edited)

 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.

 

3E84A97B-02F4-4A37-9AC2-3DEEF7C19766.thumb.jpeg.38940c9223ef764931de6fb232472cdc.jpeg

 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. 

 

E99BFBC8-152A-4FF1-BE36-BA954B333A97.thumb.jpeg.0172619d379cce08d68363a1795bf9b8.jpeg

 

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

 

CD238BF1-0028-451B-AC65-A6649CF97383.thumb.jpeg.a5f504d343820e1ff088c8446545f47b.jpeg

 

Coated in peppercorns. 

 

28F51388-36B4-4C8A-9FC9-5362C5D67E1F.thumb.jpeg.b98ebe2ceaa45679f84d6023b78634dc.jpeg

 

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

 

C5063099-EF75-444C-BFC7-3714323B7C54.thumb.jpeg.42ce9c2def05da9c0ecc898a41e26b7c.jpeg5C70170E-02EB-4207-BADB-E52E2083E2D5.thumb.jpeg.269968e36b2926e7b42107555ae8b69b.jpeg

 

 hung out to dry for 7 to 10 days.  

 


Edited by Anna N (log)
  • Like 6
  • Delicious 1

Share this post


Link to post
Share on other sites

very nice

 

what are the hanging hooks in your refrig ?

 

add them yourself ?

 

 

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites
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. 

Share this post


Link to post
Share on other sites
Posted (edited)

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

IMG_0124.thumb.JPG.cfb7c3a4032ea703a1aae5f12ceefed2.JPGIMG_0120.thumb.JPG.5af1aa7432c2b0765a827f187a72b78c.JPG

IMG_0123.thumb.JPG.c6cef21c4665ddb6c5c3e278c080641b.JPGIMG_0121.thumb.JPG.6a04aa91bdbc5d13bfdf9cdc367eb437.JPG

IMG_0125.thumb.JPG.25450d1633258ab04e171866d49e8a06.JPG


Edited by HungryChris (log)
  • Like 4

Share this post


Link to post
Share on other sites
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

IMG_0124.thumb.JPG.cfb7c3a4032ea703a1aae5f12ceefed2.JPGIMG_0120.thumb.JPG.5af1aa7432c2b0765a827f187a72b78c.JPG

IMG_0123.thumb.JPG.c6cef21c4665ddb6c5c3e278c080641b.JPGIMG_0121.thumb.JPG.6a04aa91bdbc5d13bfdf9cdc367eb437.JPG

IMG_0125.thumb.JPG.25450d1633258ab04e171866d49e8a06.JPG

 

 

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

 

  • Like 2
  • Haha 2
  • Confused 1

Share this post


Link to post
Share on other sites
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.

  • Like 1

Share this post


Link to post
Share on other sites

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. 

Share this post


Link to post
Share on other sites
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.

 

  • Like 2

Share this post


Link to post
Share on other sites
2 hours ago, kayb said:

First time I ever put vinegar in kraut.

 

I've added a little balsamic a few times.

Share this post


Link to post
Share on other sites
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!

  • Like 1

Share this post


Link to post
Share on other sites
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!)

  • Like 1

Share this post


Link to post
Share on other sites
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.

 

3E84A97B-02F4-4A37-9AC2-3DEEF7C19766.thumb.jpeg.38940c9223ef764931de6fb232472cdc.jpeg

 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. 

 

E99BFBC8-152A-4FF1-BE36-BA954B333A97.thumb.jpeg.0172619d379cce08d68363a1795bf9b8.jpeg

 

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

 

CD238BF1-0028-451B-AC65-A6649CF97383.thumb.jpeg.a5f504d343820e1ff088c8446545f47b.jpeg

 

Coated in peppercorns. 

 

28F51388-36B4-4C8A-9FC9-5362C5D67E1F.thumb.jpeg.b98ebe2ceaa45679f84d6023b78634dc.jpeg

 

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

 

C5063099-EF75-444C-BFC7-3714323B7C54.thumb.jpeg.42ce9c2def05da9c0ecc898a41e26b7c.jpeg5C70170E-02EB-4207-BADB-E52E2083E2D5.thumb.jpeg.269968e36b2926e7b42107555ae8b69b.jpeg

 

 hung out to dry for 7 to 10 days.  

 

 

 After 11 days  

 

BAA54258-B096-4EDE-81EE-351B331180DF.thumb.jpeg.b2fd615d9f7be3e61499017eac56676a.jpeg

 

 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.  

  • Like 12
  • Delicious 1

Share this post


Link to post
Share on other sites
1 minute ago, Anna N said:

 After 11 days  

 

BAA54258-B096-4EDE-81EE-351B331180DF.thumb.jpeg.b2fd615d9f7be3e61499017eac56676a.jpeg

 

 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!!!  

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×