I am making cheddar cheese at home soon, and I would like to know if anyone has a few tips!
Curious about the mesophilic starter... I saw i can just let buttermilk age and it will give it to me?
Also a good homemade cheese press is in order, and I'm thinking about using PVC...
Victorinox fibrox knives.
The top recommendation on Cooksillustrated.com. They are very sharp, very light, and the handle is a grippy rubber with great balance.
I ordered the set of three. The chefs knife, slicing knife, and the paring knife. They are a great set of knives for the low price...
So I think you guys are right when you say injection... But the question is.. Besides the hams and shoulders, where should I inject? and how much? Right before cooking, or the night before?
I've read many articles of using a brine for the pig, as well as curing it overnight in salt. The...
E.V.O.O. it is
who else hates Rachel Ray?
My goal for a brine is to jack up the flavor. I'm not worried about tenderness.
So far my mind is shouting apples. Pork and apples go hand in hand.
So why not apple juice (or apple cider?) cut with water and some salt. I want the apple to...
Anyone think this would be a bad basting sauce?
1 quart of apple cider vinegar
1 whole dried red chilli
and a bunch of tied up rosemary
let sit for a week or two
baste with this during the last half of cooking every 30 min
That U-Bolt idea is fantastic! I will do the potatoes just like yours underneath the pig.
Did you add them Raw?
Since I have never roasted one before I plan on using an instant meat thermometer in the thigh without touching the bone. Is going just by look safe?
As far as stuffing, it is...
I just purchased a 35 lb Suckling Pig. I have a custom built rotisserie w/ electric motor, and I need tips!
First things first... Wood... or store bought charcoal.
I plan on using a brine for my pig for about 2 days. Inside the pig I will be stuffing with various ingredients...