Salt+Meat=Love

It’s true. I’ve slipped down the slippery slope of food preservation: meat. With the encouragement of Mrs. Wheelbarrow and The Yummy Mummy, I’ve thrown my hat in for a year of charcuterie. It helps that it’s my kind of challenge: you can participate, or not, as the mood strikes. And since I always have a […]

Home Canning FAQ

The best part of any food preservation class (besides the food) is always the discussion. Usually, I have quick answers for a fairly regular set of questions about food poisoning, the physics of pressure cookers, storage, and the differences between jams, preserves, conserves, and compotes. But recently, I’ve started to hear some new ones. This […]

Grains and Greens

More gems from the garden: turnip greens!

Inspired by Mark Bittman’s dictum to eat whole grains, everyday, I mixed this with bulgar for a hearty, healthy, meal. You’ll note that I didn’t say “attractive.” While tasty and nutritious, the look of the final product can only be described as Moosewood circa 1982:

Nevertheless, since it’s an interesting […]

Ask the Goats: Precision Egg Cookery

I just made a batch of egg salad and something is seriously wrong. I can only describe the texture as furry. The eggs are fresh from the farm yard, so that’s not the problem. The only ingredients are eggs, mayonnaise, salt, pepper, and majoram. I added some vinegar and mustard and that helped, but just […]

Vinegar Update

Loyal readers may recall that one of our earliest posts dealt with making your own vinegar. I have been remiss in posting the promised update. As you can see, the gallon jug on the left contains a slightly opaque substance that used to be apple cider. It’s hard to see in the picture, but there’s […]

Yogurt Everyday

The local billy goat and I consume a shocking amount of yogurt: usually about 3 quarts a week. Yogurt makers are inexpensive (my model cost me $15 in 2003 and is now selling for $25 on amazon.com) and well worth it. Your first few batches may be a bit wobbly until you get the hang […]

Pressure Cooking Explained

Several of you have asked (mostly off-blog) for more information on pressure cooking—and here at Doris and Jilly Cook, we aim to please!

The Science

First, take a listen to the “Chemistry In Your Cupboard” segment on the “Time” episode of Distillations, a podcast one of us is involved with. You’ll find out a little bit more […]

Preserved Lemons

I love preserved lemons. They’re like a sour, citrus salt kick, ready to be eaten straight out of the jar or tossed into salads. They’re also very easy to make, but you have to be patient and trust in the anti-microbial powers of salt.

What you’ll need:

3–4 lemons
beaucoup de kosher salt
more lemon juice
a sterilized pint jar
in […]

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