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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