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Anchovies in glass jar

Make a pizza, Roasted Garlic instead of Tomato Sauce, Anchovies, Lemon Zest, Capers and Cheese. Squeeze a little lemon over top of it as soon as it comes out of the oven.

Jan 25, 2014
tuque in Home Cooking

Pearl Barley - favorite recipes?

I love the Barley Risotto from the Jerusalem cookbook.

http://www.theguardian.com/lifeandsty...

Hearty, Tomatoey and Smokey.

Jan 25, 2014
tuque in Home Cooking
1

Homemade Sausages

It seems a little daunting at first but once you make your first batch you won't turn back to store bought ones, and the best part is you can make any sausage you want. After you've done your first batch you'll find yourself wanting to experiment.

I use the KA Grinder with the larger of the dies. I cube my pork shoulder and fat, season then let chill. It's important to trim away the sinew. This will gum up your die causing your meat to get to heat up and break.

I went out and bought a small 5lb sausage stuffer that I can attach to my counter it was about $100. Expensive yes, worth it if you plan on making larger batches. Let's be honest there is no such thing as a small batch of Sausages.

Found this saved a lot of time as opposed to using the KA attachment without the grinder die. You can stuff the sausage in a matter of minutes.

Remember is keep everything very cold. If my hands aren't hurting from the cold it's probably too warm.

When it comes to stuffing you'll need to watch it not to stuff too much, and stuff it enough so their isn't air pockets. It should have a nice even flow to it.

Jan 25, 2014
tuque in Home Cooking

Homemade kimchi, ok to eat?

I think the verdict is I'm going to make a quick Kimchi for the pot luck, figured I don't want to potentially poison people.

Thanks for your advice.

Jan 08, 2014
tuque in Home Cooking

Homemade kimchi, ok to eat?

There is liquid in it but the top part is pretty dry. No bubbles on top and the jar sealed itself.

Jan 07, 2014
tuque in Home Cooking

Homemade kimchi, ok to eat?

I'm making Bo Ssam for a pot luck later this week and would like Kimchi with it. I started a homemade kimchi experiment a few months ago and need a little advice.

I just opened the jar for the first time to see if it was edible. Initially it was put into a sterilized mason jar, when I just opened it the lid was sealed and I needed a butter knife to pry off the lid. There was no mold on the top and it did not smell rotten. I tried a little bit and the cabbage was crisp and spicy. I did not cover the top of the cabbage with any kind of liquid so it was exposed to the air and it's been about 2 1/2 to 3 months since I made it.

Eat or toss? That is the question. I don't have access to kimchi from a store so if it's a toss I will have to make some quick kind.

Jan 07, 2014
tuque in Home Cooking