Been Making

Strawberry Jam


March 25, 2017 at 1:54 PM
Pulled this recipe from Sherri Brooks Vinton. “Put 'em Up!.” This was my first time making a “Classic Jam” where you add sugar to the fruit in question and let it macerate overnight. It starts exactly like a shrub does, but you don’t toss in any vinegar. Ingredients
  • 1112g Strawberries
  • 270 g sugar
  • 57 ml lemon juice
  1. Chopped up Strawberries, added to a crock-like container, poured the sugar over and mixed by hand. Added a lid and left overnight.
  2. Next day I put the strawberries and the lemon in the pot and brought to a boil. Processed for about 20 minutes and then poured into a jar.
  3. Processed jar for about 5 minutes
Might need a little more time on the boil, the jam is somewhat runny. Or it might be amazing, I think I prefer a slightly less-gelled recipe.
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Sous Vide Chuck


Tuesday, 28-02-2017
  • from frozen
  • sealed with olive oil and garlic
  • 129°
  • went in 1:10
Cooked for 6 hours - could've gone twice as long, need to trim fat before cooking. 🔬
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Midnight Bread


Tuesday, 28-02-2017
  • 2 teaspoons yeast
  • large handful sugar
  • 1/2 cup 100° water
  • enough flour (I shook the bag in)
  • salt (I added this late)
Best one yet - tripled in size w/in 1.5 hour. Added olive oil to a skillet on low and left for a while and flipped. Tasted like sweet rolls and was pretty dense but still fluffy 🔬
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Microgreens


Sunday, 26-02-2017
  • 2 tsp fennel seed
  • 2 tsp black mustard seed
  • 2 tsp mustard seed
🔬
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pickles


  • 233 g cucumber
  • 6 g pick spices
  • 1 preserve lemon
  • 35 ml Cham
  • 16 g sug
  • 6 g salt
  • tablespoon dill
  • 140 ml Vinegar
  • 16 ml Sherry Vinegar
🔬
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Granola


Thursday, 16-02-2017
  • 4 cloves
  • 1 cinnamon stick
  • 0.25 cups light sesame seeds
  • 0.25 cups dark sesame seeds
  • 1 cup walnuts
  • 1 cup almonds
  • 1.5 tbsp extra fine coffee grounds
  • 10 cardamom pods ground
  • .83 cup olive oil
  • .83 cup honey
🔬
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Pickled Jalapeños


Sunday, 12-02-2017
  • jar of sliced jalapeños, I left seeds in.
  • 2 tbsp pickling spices
  • 6 cloves garlic
  • Handful of sugar
  • 4 pinch salt
  • Filled to the brim with distilled white vinegar.
🔬
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Pickled Radishes


Sunday, 05-02-2017 Enough radishes to fill a large mason jar Distilled Vinegar to cover
  • 1 tsp salt
  • 1 tsp peppercorns
  • 1 tsp pickling spices
  • 3 tsp dill (fresh)
  • 1 tsp sugar
  • 1.5 tsp mustard seed
🔬
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Vacuum Cold Brew


(1/5 coffee/water) Ground coffee and transferred to a mason jar, used foodsealer mason jar attachment to pull out as much air as possible and hopefully remove the CO2 from the beans. Beans roasted 2 days ago. Left under vacuum for 10 min, transferred to swivel-top bottle and added water, plan to leave sitting for ~ 5 hr
  • 117g coffee medium fine grind
  • 585 ml water
  • 71.4° F

1/24/2017

  • 105 g coffee
  • 580ml water

Wednesday, 01-03-2017
* 120g coffee - med grind

  • 665 ml water

Thursday, Mar 30 2017 10:02

  • 85 g coffee
  • 2 mason jars

Saturday, May 13 2017 3:19 PM

🔬
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Levian


01/14/2017 - 1:00PM
  • 2 cups hard red winter wheat
  • 2 cups 95° water
I totally abandoned this at some point, hah - I didn't have enough whole wheat and totally blanked to feed it. It smelled really fruity though. 🔬
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Sweet Italian Sausage


  • 1619 g pork
  • 323 back fat
Replaced oregano with general Italian spice, added a bay leaf Saturday, 07-01-2017 🔬
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Chili Oil


  • 10 g chilles
  • 10 g chipotle chill
  • 7 g pasilla
27 g chili total 🔬 Monday, 26-12-2016
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Lemon Oleo


  • 76 g lemon peel
  • 100 g sugar
Saturday, 26-11-2016 🔬
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Persimmon Vinegar


Friday, 25-11-2016
  • 390 g persimmon
🔬
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Preserved Meyer Lemons


  • lemons
  • salt
  • bay leaf
  • cinnamon sticks
  • cloves
  • added some extra lemon juice next morning
KitchenAid bowl weighs 1979g Friday, 25-11-2016 🔬
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Gin w/ oleo & grapefruit


  • 2 oz Gin
  • .5 oz simple
  • .5 oz lime juice
  • .25 oz grapefruit juice
  • barspoon oleo
  • 2 barspoons pineapple purée
3.5 2 oz Gin 1.5 oz everything else .75 acid
1/3 lime
1/3 grapefruit 
.75 sugar
1/2 simple
Spoon oleo
Tuesday, 22-11-2016 🔬
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Quince Shrub


  • 428 g quince
  • 100 g turbinado sugar
Added small handful of turbinado ~6 hr later, not a lot of water coming out. Added vinegar to fruit & sugar on Wednesday, 23-11-2016 since there was pretty low water content visible.
Sunday, 20-11-2016 🔬
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Grapefruit olio saccharide


  • 288 g grapefruit peel
  • equal parts sugar
Sunday, 20-11-2016 🔬
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Clarified grapefruit


  • Nine ruby red grapefruit
  • Pectinex Ultra SP-L
Sunday, 20-11-2016 🔬
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Red Wine Vinegar


  • 539 ml red wine
  • 158 mL apple cider vinegar
🔬
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Coffee (ongoing post)


  • 100g medium grind / medium - light roast
  • 1pm

Friday, 15-07-2016

55g medium grind ~ medium light roast

Thursday, 21-07-2016

  • 226 g

Tuesday, 30-08-2016

  • 226 g
  • 13 min B cycle on P1

Saturday, 10-09-2016

  • 244 g ( pachamamma guat)
  • Behmor
  • 1 lb
  • program B
  • just past city roast all 1st crack completed

Wednesday, 02-11-2016

Nicaragua 223g P3, d - 1 lb Stopped when f 🔬🔬
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Tonic water


  • 28 g cinchona bark
  • 1.1 oz Citric acid
  • .65 oz lemon grass
  • 287 ml citric juice & zest
  • 1 quart water
Saturday, 29-10-2016 🔬m
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Grape Shrub


  • 937 g of grapes
  • One cup of sugar a tiny bit of it is Demerara
  • 1/2 cup apple cider vinegar
Sunday, 25-09-2016 bottled 🔬
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Sourdough


  • 500 g whole wheat flour
  • 500 g ~ 95° water
Sunday, 25-09-2016 🔬
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Sausage


  • 445g beef
  • 1.59 lb pork bell
1067 g total weight meat 1056 g final weight 🔬
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Grapefruit Bitters


Grapefruit Bitters

  • Used a Y-peeler to remove zest from 2 ruby red grapefruit
  • ~ ¼ cup chopped dried grapefruit peel
  • ½ teaspoon gentian root
  • 1 teaspoon coriander seeds
  • 6 green cardamom pods, cracked with a muddler (black seeds inside fall out)
  • 1 teaspoon dried hops
Started with 2 cups Titos vodka, added a small amount more to cover everything Final Weight ~ 13oz

Saturday, 10-09-2016

Boiling solids. Added ~ a cup water Liquid (after straining solids)
  • 14 oz
Solids (after boil)
  • 12.2 oz
🔬
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Cryofreezing


Pineapple cordial

Saturday, 03-09-2016 469ml pineapple cordial 🔬
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Master Kombucha


  • 3.3 liters water
  • 200 grams sugar
  • 2 tablespoons loose black tea
  • 2 cups tea starter
🔬
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Master Kombucha


  • 3.3 liters water
  • 200 grams sugar
  • 2 tablespoons loose black tea
  • 2 cups tea starter
🔬
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Kyoto


Saturday, 23-07-2016 1:10 pm
  • 50 g
  • Medium grind
  • Medium roast
    • 226 g P1 behmor hit cool ~ 35s into first crack
  • 1.15 drops per second
  • 1 bottle = ~ 17 oz

Wednesday, 31-08-2016

  • 50 g 1 day old med roast Guatemala
  • 500ml
🔬
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Grapefruit Bitters


Grapefruit Bitters

  • Used a Y-peeler to remove zest from 2 ruby red grapefruit
  • ~ ¼ cup chopped dried grapefruit peel
  • ½ teaspoon gentian root
  • 1 teaspoon coriander seeds
  • 6 green cardamom pods, cracked with a muddler (black seeds inside fall out)
  • 1 teaspoon dried hops
Started with 2 cups Titos vodka, added a small amount more to cover everything Final Weight ~ 13oz

Saturday, 10-09-2016

Boiling solids. Added ~ a cup water Liquid (after straining solids)
  • 14 oz
Solids (after boil)
  • 12.2 oz
🔬
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Kyoto


Saturday, 23-07-2016 1:10 pm
  • 50 g
  • Medium grind
  • Medium roast
    • 226 g P1 behmor hit cool ~ 35s into first crack
  • 1.15 drops per second
  • 1 bottle = ~ 17 oz

Wednesday, 31-08-2016

  • 50 g 1 day old med roast Guatemala
  • 500ml
🔬
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Breakfast Sausages


Meat

  • 366 g lean pork shoulder
  • 150 g pork fat
  • 130 g lean-ish bacon
  • 55 g bacon fat

Spice Kit

  • 10 g garlic
  • 34 g maple syrup
  • 1 teaspoon pepper flakes
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground sage
  • 1/2 teaspoon marjoram
1:30 pm Saturday, 16-07-2016

Notes

Too much fat content, overly juicy and left a lot in the pan 🔬🔬
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Breakfast Sausages


Meat

  • 366 g lean pork shoulder
  • 150 g pork fat
  • 130 g lean-ish bacon
  • 55 g bacon fat

Spice Kit

  • 10 g garlic
  • 34 g maple syrup
  • 1 teaspoon pepper flakes
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground sage
  • 1/2 teaspoon marjoram
1:30 pm Saturday, 16-07-2016

Notes

Too much fat content, overly juicy and left a lot in the pan 🔬🔬
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kombucha


Cranberry lavender kombucha
  • 7 oz cran
  • 2.5 tbsp lavender
  • 14 cup water
  • sugar (refer to book)
  • 10/27/2015 11:00pm

Sunday, 04-09-2016

Restarting kombucha from master recipe to branch out a few different teas. Bringing ammt down to adjust for the vessels I have available. Recipe is 14/1 sugar - so adding 220g sugar
  • 2800 ml water
  • 200 g sugar
  • Tea
  • 2 Tablespoons Black Tea
  • 1 Tablespoon Green Tea
  • pinch of gentian root
  • 4 dashes fee brothers old fashioned bitters
🔬🔬
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Kimchi


Sunday, 05-02-2017
  • 900g napa cabbage
  • 55 g salt
  • 600 g can
  • 30 g saltl
  • 708 g water
  • 362 g water
Tuesday, 07-02-2017

paste

  • 2 teaspoons pepper corn
  • two green onions
  • One head of garlic
  • two shallots
  • 8 g Chives
  • 245 g carrot
  • 4 tablespoons chili paste
  • why did I have to will spoons curry paste
Sunday, 12-02-2017
  • 35 g lemongrass
  • 120 g ginger
🔬
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Yoghurt


  • Jars went in 12:35pm
  • Water 43° C
  • first jar out at 6:04 straight to ice bath
Too milky — needed more time or needs a stronger starter

8/20

  • 800 g whole milk
  • 64 g yogurt
  • When yogurt went in, didn't completely incorporate — added somewhat evenly to the milk and shaken before added to water bath
Went in at 1:10 am Water bath 109° F

final notes

Needs to stay at 180° longer (I think), didn't have a fully formed consistent solid texture so maybe a bit longer will help the casein denature enough to make it thick? 🔬
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