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pH tester for home canning

I would suggest pH test strips instead.
Any particular reason why you are looking at equipment rather than the strips?
My experience with pH meters is limited to actual lab equipment (expensive and not suited for home use) therefore I can't make any recommendations. Apart from that, my canning is limited to mostly pickles of various kinds, fuits in various syrups and jams/jellies. All of which don't need exact pH control.

Aug 23, 2014
walliser in Cookware

Any recent Switzerland recs?

Have you tried tripadvisor? Much better chance of getting recommendations than on here.

May 05, 2014
walliser in Europe

Weckmann, St Nicholas, Grittibänz, St Martin's breads

We used to get Grittibaenz for St. Nicholas when growing up, however, they were from the local bakery. Not sure, but I think the same dough was/is used for 1. August rolls.

I think my cookbook from cooking class in school might have a recipe. Will try and locate.

Dec 09, 2013
walliser in Home Cooking

Italian Prune Plums---what to make?

Critical due to the fact that Ms Ferber is from the Alsace. You get the idea...

Trust me: any Pinot Noir will be fine! ;-)

Aug 22, 2013
walliser in Home Cooking

Italian Prune Plums---what to make?

L'Alsacienne

2 3/4 lbs prune plums, 2 1/4 lbs net
1 1/4 cup Alsatian Pinot Noir
4 2/3 cups sugar
juice of 1 small lemon
1 vanilla bean

rinse plums in cold water, pat them dry then split lengthwise to remove pit
in a nonreactive bowl combine fruit, sugar, lemon juice and vanilla bean split lengthwise
macerate for an hour, then pour into a pan and bring to a boil for a minute, the pour back into the bowl, cover and refrigerate overnight
next day bring to a boil and boil for about 5 minutes, stirring gently
skim and add the pinot noir, return to a boil for about 5 minutes, stirring gently
remove vanilla bean, return to boil and check the set
put into jars and seal immediately.

Yield is 6 half pint jars.

Ms Ferber makes jams in the European fashion: filled boiling hot and sealed immediately without any further processing. It has worked well for me, but you may not feel comfortable with this.
While there appears to be a lot of sugar, I never found Ferber's recipes to be overly sweet.

If you are thinking about getting the book, here are a couple of points: she uses home made pectin stock (recipes included), makes jam in the European style and recipes use the traditional amounts of sugar.

Aug 19, 2013
walliser in Home Cooking

Italian Prune Plums---what to make?

Christine Ferber has two recipes in her book Mes Confitures. One is plain Quetsch plum jam, the second includes pinot noir. I can attest: delicious! Amazing the difference of adding the wine makes.

Aug 18, 2013
walliser in Home Cooking

Jamming, canning and preserving 2013

I use her book all the time, I would say I have yet to be disappointed by any recipe. There are some that I will not try because I don't like one or several of the ingredients.

As far as taste, yes, I would say the recipes use a fair amount of sugar, however, they don't taste sugary. Do they taste as fruity as a reduced sugar freezer jam? No, it won't, it cannot.

To your second point: I follow her instructions, no further processing. It's exactly what I learned from my mom and I have yet to have a batch go bad. Something I cannot say about other recipes I tried.

My favorite recipe got to be L'Alsacienne, sugar plums and Pinot Noir... what's not to like!

Jul 28, 2013
walliser in Home Cooking

Swiss Desert

Interesting, I know what it is, but it's not common to the region I am from. I would definitely call this a supper dish more so than breakfast. Seen recipes with dried apricots or plums.

Sounds similar to the Kaiserschmarn in Austria.

Dec 13, 2011
walliser in Food Media & News

Swiss Desert

Being Swiss I have no idea what that could be. Maybe it's the butchered version of some Swiss-German or French name, or, as you pointed out yourself, it might just be made up.

Any further information on what it is, or just a name?

Dec 04, 2011
walliser in Food Media & News

Stand mixer recommendations?

Older KA (Hobart) were supposedly more sturdy, hence you hear the "my mom's KA keeps on going strong and she bakes bread all the time".

As I understand, problems started when KA was bought by Whirlpool.

If I didn't have the Magic Mill, I would use the KA, though I have a Heavy Duty model. Obviously, while watching it closely and staying within specs. Anything can be ruined if you exceed it's limitations.

Apr 13, 2011
walliser in Cookware

Stand mixer recommendations?

That Hamilton Beach looks an awful lot like a DeLonghi Major Classic DSM7 and an even more striking resemblance to a Kenwood Mixer Model KMP77.

I believe the Kenwood has been discussed on chowhound before. IIRC it was whether to buy a KitchenAid in Europe or something else.

Apr 13, 2011
walliser in Cookware

Stand mixer recommendations?

Have a Magic Mill aka Assistent in addition to a KitchenAid Pro HD (refurbished Costco model). KitchenAid is for cakes etc, the Assistent is for grinding meat and makig bread.

I love the Assistent, though you'll need to adjust your yechnique somewhat as compared to traditional spiral mixers. Nothing to complicated, you just start off with the liquid, then add the flour and let it knead. Capacity is enormous! And no worries about it breaking it, this thing is literally built like a tank.

I know that Assistent is not cheap, but if I hear people who've gone through one or more KAs, well, after 2 KAs, you laid out as much as the Assistent will set you back.

If I am not mistaken, the Electrolux has probably the same number of attachments as the KA. They cost more, but are so much sturdier. The meat grinder is cast aluminum with stainless steel discs about 1/4" thick, just to give you an idea.

There's an attachment for making cakes, plastic bowl and two whisks, though the manual lists recipes for cakes to be made with the base model. Have not tried those as I have the KA for that purpose.

Apr 12, 2011
walliser in Cookware

Done with KitchenAid, any suggestions for a replacement?

Get an Eletrolux Assistent aka Magic Mill. I have a KA for cakes and an Assistent for bread and to grind meat.

It will set you back a bundle, but it will be well worth it, coinsidering you went through 2 KAs already. It can easily handle several pounds of flour (up to 15 lbs I believe) if you need that.

Apr 06, 2011
walliser in Cookware

Beating blood - as you would egg whites?

Doubt you can whip the blood as you do egg whites. Most albumins (proteins) will be in the blood serum which only makes up a fraction of the blood. Apart from the amount of protein, egg whites contain different albumins than blood.

I imagine blood will get frothy and potentially curdle but you won't get stiff peaks. If however you employ some molecular gastronomy tools you might get where you want to go.

Mar 26, 2011
walliser in Home Cooking

Looking for a griddle pan that is NOT nonstick

Have you considered a Mexican comal? They come in all shapes and sizes.

Price should be pretty cheap, certainly cheaper than what can be found at WS et al.

Mar 25, 2011
walliser in Cookware

Question regarding yeast

no an expert in biology here either, but my guess is: in the end you'll get there no matter. think of it as a casual stroll vs running. The most important thing is that your yeast is alive when you use it.

due to the extended fermentation the taste profile might change somewhat, but you did an overnight rest to begin with so you probably won't be able to tell a difference.

Feb 23, 2011
walliser in Home Cooking

Cake Problem - Edges Too Brown

I had that problem with a pastel de tres leches and solved the problem by wrapping folded paper towels around the sides of the dish. This also helped achieving a flat cake rather than a raised center since it allows for more even cooking.

I believe there are so called "strips" that professional bakers use for this purpose but I have not seen them myself.

Apart from that, I guess it's most likely your baking pan, supposedly dark pans bake faster and thick vs flimsy etc

Jan 26, 2011
walliser in Home Cooking

Exton Area Butcher

First off, I did attempt to search the forum to find the information I am looking for but did not find what I want.

So here goes: does anyone know of a place in the Exton area where I can get tongue, heart, liver, kidneys, tripe and other "exotic" meats? I am looking for a trusted and reliable source, considering this is offal I am looking for.

Addtionally, I am also looking for places that sell rabbit, kid and other tasty morsels.

I want to cook these myself, so pointing out restaurants will not help.

Apr 02, 2009
walliser in Pennsylvania