By Karen Solomon
Do you savour the fun of sizzling toast unfold together with your personal home made butter and jam? like to dazzle your mates with jars and tins of selection goodies--all created via you? The kitchen is a paradise for artful chefs, and no matter if you're a newcomer to the area of beginner artisanal edibles or a professional nutrients crafter at the prowl in your subsequent batch of appetizing demanding situations, Jam It, Pickle It, medication It has recipes galore for you (75, to be exact).
Projects diversity from ideal pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); a few supply quickly gratification (Mayonnaise, Rumkirschen, Potato Chips), whereas others present persistence (Gravlax, Ricotta Salata, Kimchee). sensible prep-ahead and garage directions accompany each one recipe, a number of provide diversifications (like Caramelized Onion and Thyme Butter--yum), and so much percentage principles on tips to use it, serve it, and provides it away.
Complete with colour images and the gathered knowledge of writer Karen Solomon's years of meals crafting, Jam It, Pickle It, treatment It is your one-stop source for turning your culinary thought right into a pantry filled with hand-labeled, better-than-store-bought creations
Karen Solomon is a nutrition and way of life author and veteran culinary tinkerer and foodstuff crafter. She is the writer of The affordable Bastard's advisor to San Francisco, a contributor to San Francisco journal and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has additionally contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay zone and nationwide courses. She lives together with her associate, son, and food-focused dachshund in (you guessed it) San Francisco, California. succeed in her at www.ksolomon.com.
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Additional resources for Jam It, Pickle It, Cure It: And Other Cooking Projects
9. HANDLING RAW MEAT Be sure to handle these ingredients with tongs instead of your bare hands, and don’t place them on any work surfaces at all. To cut down on the chance of crosscontamination, use a simple plate to hold the prepped meat or fish—it’s rinsed and cleaned much more easily than a larger cutting board. If you need to cut the ingredient, many cooks prefer to keep a second cutting board strictly for use with raw meat and fish. 10. CUT DOWN ON CLUTTER Use small baskets or other containers to group and organize similar tools or ingredients.
Experiment with different spices in the base mix; you can even add a spoonful of cocoa powder or chocolate chips. MAKES 12 MUFFINS, EASILY DOUBLED TODAY FOR TOMORROW Make the dry-mix base ahead (see Storage Tip). The muffins are best enjoyed as soon as you make them. FOR THE DRY-MIX BASE 3 cups (750 mL) of all-purpose flour ½ cup (125 mL) of brown sugar ¼ cup (60 mL) of baking powder 1 tablespoon (15 mL) of nutmeg or your favorite baking spice FOR EACH MUFFIN ¼ cup (60 mL) of the dry-mix base ¼ cup (60 mL) of your favorite stir-ins: any nuts, seeds, dried or fresh fruit 1 teaspoon (5 mL) of butter, softened or melted 1 egg For the dry-mix base, whisk together the flour, sugar, baking powder and nutmeg.
Make the crumble first. Whisk together the brown sugar, flour and cinnamon. Rub the butter into the mixture with your fingers until evenly mixed and crumbly. Set aside. Make the muffin batter next. In a large bowl, whisk together the flour, sugar, baking powder, nutmeg and salt. In a separate bowl, toss your fruit choice with a few spoonfuls of the flour mixture. This helps keep the fruit from sinking to the bottom of the muffins. Crack the eggs into a large measuring cup and add enough milk to make 3 cups (750 mL) of liquid.