dviola.net

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Lsquo;nduja adapted from Scott Stegen. 1 Cut meat and fat into strips. Partially freeze. 2 Disperse starter culture in water. 3 Thoroughly mix cure ingredients. 4 Grind meat and fat through 5 mm plate. 5 Mix in cure, then culture solution. Mix to bind. DQ curing salt #2. 6 Stuff into 60-65 mm beef middles. 7 Ferment for 72 h at 75F and 85% RH. 8 Hang at 55F and 75% RH. Apply cold smoke for 8-12 h daily for the first 2-3 d. 9 Age in the curing chamber for 60-90 d. Salame Cacciatore adapted from Len Poli.

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Lsquo;nduja adapted from Scott Stegen. 1 Cut meat and fat into strips. Partially freeze. 2 Disperse starter culture in water. 3 Thoroughly mix cure ingredients. 4 Grind meat and fat through 5 mm plate. 5 Mix in cure, then culture solution. Mix to bind. DQ curing salt #2. 6 Stuff into 60-65 mm beef middles. 7 Ferment for 72 h at 75F and 85% RH. 8 Hang at 55F and 75% RH. Apply cold smoke for 8-12 h daily for the first 2-3 d. 9 Age in the curing chamber for 60-90 d. Salame Cacciatore adapted from Len Poli.

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1 charcuterie

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dviola.net | dviola.net Reviews

https://dviola.net

Lsquo;nduja adapted from Scott Stegen. 1 Cut meat and fat into strips. Partially freeze. 2 Disperse starter culture in water. 3 Thoroughly mix cure ingredients. 4 Grind meat and fat through 5 mm plate. 5 Mix in cure, then culture solution. Mix to bind. DQ curing salt #2. 6 Stuff into 60-65 mm beef middles. 7 Ferment for 72 h at 75F and 85% RH. 8 Hang at 55F and 75% RH. Apply cold smoke for 8-12 h daily for the first 2-3 d. 9 Age in the curing chamber for 60-90 d. Salame Cacciatore adapted from Len Poli.

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dviola.net

1

dviola.net

http://dviola.net/post/8436668465/chocolate-ice-cream

Chocolate Ice Cream adapted from Michael Laiskonis. 1 Combine milk and trimoline in a saucepan. 2 Thoroughly mix dry ingredients. Whisk into milk. 3 Heat to 180F. 4 Whisk egg yolks. Chop chocolate. 5 Temper milk into yolks. Return to pan and heat to 185F. 6 Pour milk over chocolate and mix until fully combined. 7 Strain. Chill thoroughly before freezing. Larr; Previous post. Next post →. ER2 theme by Bill Israel.

2

dviola.net

http://dviola.net/post/9005177026/fennel-pickles

Fennel Pickles adapted from Linda Ziedrich. 1 Trim blossom ends from cucumbers. 2 Crush peppercorn, coriander, fennel seed, bay leaf and garlic. 3 Layer cucumbers and seasoning in a nonreactive container. 4 Dissolve salt in water. Cover cucumbers in brine. 5 Weight down and ferment for 7 d at room temperature. 6 Strain brine into pan and bring to a simmer. 7 Pack pickles into quart jars. Cover with hot brine. 8 Process for 30 m at 180F. Larr; Previous post. Next post →. ER2 theme by Bill Israel.

3

dviola.net

http://dviola.net/post/8698699509/ricotta-pea-pesto

Ricotta adapted from Michael Laiskonis. 1 Heat milk and cream to 185F. 2 Remove from heat. Add lemon juice. Stir for 30 s. 3 Add salt. Stir for 30 s. Cover and hold for 2 h. 4 Drain ricotta through fine cheesecloth. 1 Blanch and shock peas. 2 Blanch pistachios and peel while warm. Grind to a paste. 3 Blend with peas and pistachios. 4 Adjust seasoning to taste. Larr; Previous post. Next post →. ER2 theme by Bill Israel.

4

dviola.net

http://dviola.net/tagged/ice-cream

Showing posts tagged ice cream. Basil Ice Cream adapted from Michael Laiskonis. 1 Vacuum seal. Freeze then thaw. 1 Combine milk and trimoline in a saucepan. 2 Thoroughly mix dry ingredients. Whisk into milk. 3 Heat to 180F. 4 Temper milk into whisked egg yolks. 5 Return mixture to pan. Heat to 185F. 6 Strain into cream. Cool to room temperature. 7 Blend custard with basil leaves. Strain. 8 Chill thoroughly before freezing. Crème Frâiche Sorbet adapted from Michael Laiskonis. Crème frâiche. 3 Heat to 180F.

5

dviola.net

http://dviola.net/tagged/pickles

Showing posts tagged pickles. Fennel Pickles adapted from Linda Ziedrich. 1 Trim blossom ends from cucumbers. 2 Crush peppercorn, coriander, fennel seed, bay leaf and garlic. 3 Layer cucumbers and seasoning in a nonreactive container. 4 Dissolve salt in water. Cover cucumbers in brine. 5 Weight down and ferment for 7 d at room temperature. 6 Strain brine into pan and bring to a simmer. 7 Pack pickles into quart jars. Cover with hot brine. 8 Process for 30 m at 180F. 1 Trim blossom ends from cucumbers.

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smittenkitchen.com

perfect blueberry muffins – smitten kitchen

https://smittenkitchen.com/2010/08/perfect-blueberry-muffins

Previous post: eggplant salad toasts. Next post: how to use a kitchen scale. August 26, 2010. July 14, 2016. Jump to recipe,. When blueberries first show up at the market, it feels like sacrilege to bake with them — ditto with raspberries, blackberries and strawberries. Mother Nature made them perfect! Why drown them in batter, wilt them with heat and then leave them out to dry? What brutes we’d be! Did you wish you’d brought your cardigan. But that’s different from the recipes in the two Cook&#821...

smittenkitchen.com

perfect blueberry muffins – smitten kitchen

https://smittenkitchen.com/blog/2010/08/perfect-blueberry-muffins

Previous post: eggplant salad toasts. Next post: how to use a kitchen scale. August 26, 2010. July 14, 2016. Jump to recipe,. When blueberries first show up at the market, it feels like sacrilege to bake with them — ditto with raspberries, blackberries and strawberries. Mother Nature made them perfect! Why drown them in batter, wilt them with heat and then leave them out to dry? What brutes we’d be! Did you wish you’d brought your cardigan. But that’s different from the recipes in the two Cook&#821...

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Lsquo;nduja adapted from Scott Stegen. 1 Cut meat and fat into strips. Partially freeze. 2 Disperse starter culture in water. 3 Thoroughly mix cure ingredients. 4 Grind meat and fat through 5 mm plate. 5 Mix in cure, then culture solution. Mix to bind. DQ curing salt #2. 6 Stuff into 60-65 mm beef middles. 7 Ferment for 72 h at 75F and 85% RH. 8 Hang at 55F and 75% RH. Apply cold smoke for 8-12 h daily for the first 2-3 d. 9 Age in the curing chamber for 60-90 d. Salame Cacciatore adapted from Len Poli.

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