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First we sanitize every tool Then cut the cabbage with the food processor. We add and mix in 1 tablespoon of salt per pound of cabbage. Our batches run 3-4 USA pounds We find that water filled zip lock bags make perfect pressing weights We cover it with a sanitized cloth When it...

Great rule :chef:

I have a limited experience with German food but I have been making sour bratten with ginger snap gravy and home made spaetzel on the side---for years. My ancestors came to the USA from Italy about 100 years ago and all 4 grandparents became proud citizens. I miss ethnic anything being in...

Beth I believe you have made the picture clear for me. Next try will be with me disturbing/scraping the muslin --- the ricotta every day or perhaps even changing the muslin after a few days. The ricotta tasted delicious but I was not able to drain it enough for the cannoli filling...

Beth, with my ricotta, I wanted to make cannoli filling but I never could get it dry enough. Any help on this please???

When we make queso fresco, I like it plain--just salt but we have added onion, garlic powder and caraway seeds and it was quite good.

I ordered the strong flavoring lipase-- I'm going to try and make a sharp Romano.. Thanks for the input

I FOUND THIS INFO ON RIKI CARROLS SITE You will need to determine how much to use, according to your flavor preferences, but we do not recommend using more than 1/4 teaspoon for 2-3 gallons of milk. By the way, please do not think that if you want more flavor, you should add more lipase. It...

I have been making simple cheeses for a year or so. Ricotta-queso Blanco-- queso fresco and I have a cheddar aging for a few months. I experimented with the queso fresco and added some lipase to it for a bit of bite. I nibbled at the cheese for a couple of months and noticed that as time...

A while back I purchased a rectangular stone that is 3/4 in thick. Ive baked bread a couple of times. It has a shiny side and a rough side. the rough side is the baking side. I have 3/4 of an inch on both the right and left for circulation. It stays in the oven. I doubt that I will use the 14...

YUMMY-- I cant take all this good food --ill just have to un subscribe from this thread

That veramente italiano:chef:

What device are you using to generate the smoke please:chef: I just looked up Webber genius grill- Its a gas BBQ grill. The type of smoking device needs to be controllable in some manner. This is considered the best add on smoker. to use in grills...

A book to tutor me on the uses of the tenses but in the Spanish language

Spanish tense tutor--

I read the rye bread thread-- I learned a new word. "oven spring". My method needs to be modified a bit I think. http://www.videobread.com/tips11.htm I found this ilink an have read it once. I guess ill need some discussion on this subject. My first thought is if I let the loaves...

Thanks and I no longer pay tax :lol:

I haven't found where to subscribe so I am making a pointless post. sorry lol

Ok. ill read the thread. I am already using dough enhancer on the bread.-- At one time the loaves were a bit hard. We have the texture solved and just:chef: need a bit more volume. I will however read the thread and try to learn more. Thanks.

Kylie we have tried so many times and finally have a loaf that tastes and feels great :chef:

My rye bread just out of the oven with butter on it

Charlie, we just made 2 loaves of the rye bread by substituting 1 cup of rye flour for one cup of white flour. The bread tastes like a light rye and we are very satisfied. We added the rye flour to the liquid first and gave it a chance to mix/hydrate well. Now we would like to get the loaves...

Glc perhaps a thick full shelf stone might show some temperature holding characteristics???

I have a rectangular baking stone on my ovens lower shelf. I have 1 inch of space on both the right and left to allow for convection. I leave it in there thinking it will help maintain temperature if I need to open the door during the cooking time. Naturally it is also for pizza and breads...

I bought it at a local health food store-- I asked for rye flour and this is what they had. The brand is BOBS RED MILL. organic stone ground whole grain. I guess as opposed to foot smashed lol:chef: He shows both light and dark rye on this page Bob's Red Mill Natural Foods :: Healthy...