If you have tried a fair amount of commercial jerky then you will probably have experienced jerky that is chewy or jerky that is tender, soft and seems to fall apart more. I myself prefer a more chewy texture and like to prepare jerky so that it has a bite and needs a certain amount …
There seems to be a lot of misconceptions about vinegar and I have been asked a number of times whether vinegar can go bad. The fact that store-bought vinegar has a best before date adds to the confusion so let’s clear things up and find out whether vinegar can go bad. This article relates to …
There is a lot of confusion around curing salts. The fact that there are so many names and brands that use their own names for what is essentially the same product doesn’t help matters. To try and demystify the subject we are going to look at what exactly curing salts are and the names that …
Mushrooms are probably one of the best foods for drying. Mushrooms retain or even boost their flavours after being dehydrated and rehydrate in such a way that you can’t even tell they aren’t fresh mushrooms. Preparing Mushrooms To Dehydrate Mushrooms dry really well. Their texture and porousness mean that they dry a lot quicker than …
Dehydrating Mushrooms – The Best Way Of Preserving Mushrooms? Read More »
Sugar has some unique properties that mean it can preserve food. It is used in jams, jellies, conserves, relishes, chutneys, cures and all sorts of processes that help to prevent food from spoiling. How sugar preserves foods is quite simple, it is to do with how sugar and water interact. Sugar preserves by removing moisture …
Dehydrated bananas are like sweets and great for snacking on and dehydrating is a great way to preserve them. If you are like me and always seem to have a few too many bananas in the fruit bowl then dehydrating them is a perfect way to stop them going to waste. A cheap, budget level …
Having a glut of carrots means preserving them. One of the more unusual ways I have tried is to make a marmalade which brings out the natural sweetness of carrots and transforms them into something we all recognise as a preserve most commonly spread on toast. Preserving Carrots A Different Way Carrots are full of …
Freezing spring greens is one of the best ways to make use of a glut or to save any amount that would otherwise go to waste. Freezing spring greens in the way I describe below means they can take very little time to thaw and can be added straight to sauces, stews and other dishes …
It can be disappointing to put the time into making pickles only to find the texture is too mushy. One thing all good pickles have is a nice crunch and a crispness. No matter what type of vegetable you are fermenting or pickling I find that keeping that snap when you bite into it makes …
The acidity of a vinegar is the attribute that inhibits the food preserved in it from spoiling. There are all sorts of vinegar and depending on what they are made from and how they are made will have an effect on their acidity. Choosing and using vinegar of the right acidity is important so let’s …