How to make a simple 3-ingredient chilli sauce that is delicious as a fiery condiment, especially with a Full English Breakfast.
“But I don’t have six apples!” you may say. You can freeze peels and cores, squirreling them away in the freezer until you have a large enough pile to make scrap vinegar. I do this often. Heat will kill the microbes but cold just puts them to sleep. I sort of hate to give ...
How to Make Mead (Honey Wine): Mead is super easy to make. And turns out GREAT!! (most of the time) Depending on your Recipe. It can Take as little as a month, years, or even up to a life time for it to ferment. The recipe I will post first is great fo
Red and white wine vinegar. Since each kind of wine vinegar has a unique flavor profile, the best type can be different for each situation. If you are looking for a vinegar to use in deglazing, then a red wine variety is typically the best choice. Red wine vinegars can also make a g...
Condiment Mustard Recipe Use dried seeds. There are a variety of seeds. White or yellow seeds make yellow mustard. Brown seeds make a stronger, more pungent brown mustard. Place seeds and a small amount of water or vinegar into a blender. Avoid using too much liquid, or it will be runny...
This brings the option of making your sushi vinegar which can save more money and allows you to incorporate your taste and make sure that you like how it tastes. In other words, making sushi vinegar can cater to your liking while being as loyal to the traditional recipe as you want. ...
How to make Step onePlace a handful of dry pasta tubes in a bag. Pour a little white vinegar into the bag, then add some drops of food colouring. Add some glitter if desired, then seal the bag and shake to coat every tube. Leave for an hour, then shake again, then leave for anot...
Chinese dumpling (Jiaozi) recipe teaches you how to make dumplings, including preparation on the ingredients, making the dough, wrapper, filling and sauce.
Scott @ Homemadewine.wordpress.com- I'm using his blueberry wine recipe and guide to making a sulfite solution. His site has a bunch of quick tips that are great for any winemaker. Word of warning: The fruits of your labor are not meant to be consumed right away. The process of maki...
If your goal is to make wine, you don't want acetobacter around, since it risks turning your wine to vinegar, and there's not much fun in toasting an anniversary with glasses of that. But if your goal is to make vinegar, then you'd deliberately introduce acetobacter to your fermenting ...