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I made some pickles by boiling water/vinegar and pouring it into a mason jar with vegetables (cauliflower, beets, jalapeños). They sat for a few hours and then I refrigerated them, where they've been since. Two days later, I notice of the jars didn't seal correctly. Safe to eat or no?
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Jul 12, 2018 01:09
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| # ? May 12, 2024 15:26 |
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PRADA SLUT posted:I made some pickles by boiling water/vinegar and pouring it into a mason jar with vegetables (cauliflower, beets, jalapeños). They sat for a few hours and then I refrigerated them, where they've been since. Apparently the salt and acid does a great job of keeping things fine for a while. The sources I read seem to agree you can pickle like that and it's safe for a month or so, gotta can it properly if it's going to be months and months.
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Jul 12, 2018 01:16
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PRADA SLUT posted:I made some pickles by boiling water/vinegar and pouring it into a mason jar with vegetables (cauliflower, beets, jalapeños). They sat for a few hours and then I refrigerated them, where they've been since. Outrail posted:Apparently the salt and acid does a great job of keeping things fine for a while. The sources I read seem to agree you can pickle like that and it's safe for a month or so, gotta can it properly if it's going to be months and months.
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Jul 12, 2018 01:22
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I make pickled onions by boiling apple cider vinegar and pouring it over red onion cut into rings/chunks with whole mustard seeds. They're good after 30 minutes, but they're AMAZING after ~3 days. They turn kinda hot pink and taste amazing. Great on sandwiches, tacos, crackers, or just on their own.
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Jul 12, 2018 01:35
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Annath posted:I make pickled onions by boiling apple cider vinegar and pouring it over red onion cut into rings/chunks with whole mustard seeds. I have some pickled red onion that've been in there for almost a year. They're falling apart, but they still find their way onto tacos and such. I think it's possible for them to go bad if you add too much water, but I couldn't say what the magic ratio would be. If you're mostly vinegar you'll be fine, and as SubG says you'll balk at the texture going to mush before they start going actually bad. Of course, if any stick to the side of the jar above the water level so they're not submerged, that's a different story.
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Jul 12, 2018 02:11
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BrianBoitano posted:I have some pickled red onion that've been in there for almost a year. They're falling apart, but they still find their way onto tacos and such. Why would you add water???
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Jul 12, 2018 02:16
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I wouldn't. That said:PRADA SLUT posted:I made some pickles by boiling water/vinegar and pouring it into a mason jar with vegetables (cauliflower, beets, jalapeños). They sat for a few hours and then I refrigerated them, where they've been since. Also, my wife has made half-fermented pickles before by doing some ratio of vinegar to water and letting it develop lacto bacteria on the counter, covered in cheese cloth to keep critters out. Turned out decent. Not as good as real fermented pickles (only salt and water, more finicky) but a decent product.
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Jul 12, 2018 02:39
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Annath posted:Why would you add water???
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Jul 12, 2018 02:44
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What else is good to do lazy pickles? I've done beets, radishes, cucumbers, cauliflower, carrots, beans. Anything unusual vegetables?
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Jul 12, 2018 03:22
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I bet asparagus, pearl onions, and whole cloves of garlic would be good. Basically anything you’d think to try in a Bloody Mary.
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Jul 12, 2018 03:29
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Lawnie posted:I bet asparagus, pearl onions, and whole cloves of garlic would be good. Basically anything you’d think to try in a Bloody Mary. I'm not pickling jerky strips.
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Jul 12, 2018 03:37
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I really like ripping a green cabbage into hunks and either just salting and fermenting or mixing into a quick vinegar brine. A day or two to chill and it's nice and crunchy and sour and salty and delicious. Great palate cleanser for fatty or spicy foods.
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Jul 12, 2018 04:12
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SubG posted:Quick/refrigerator pickles are often made with 1:1 vinegar to water. Main reason is to make a pickle whose flavour isn't dominated by the vinegar. Like if you're making pickled carrot and daikon for garnishing banh mì you'd go with a pickling solution that's at that ratio or even weaker because you want the veg to taste more fresh than tart. Yeah but onions have plenty of water in them already, I just toss red onions julienne in sugar and salt and wait about half an hour, then add a little lime juice and rice vinegar to cover. By the next day they're neon pink and delicious.
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Jul 12, 2018 06:13
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PRADA SLUT posted:What else is good to do lazy pickles? I've done beets, radishes, cucumbers, cauliflower, carrots, beans. Anything unusual vegetables? Pickled okra! Not unusual where I'm from, but it's not in your list. Yellow squash is good pickled too.
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Jul 12, 2018 14:41
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Green tomatoes although it's a fruit.
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Jul 12, 2018 14:46
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Sliced bread
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Jul 12, 2018 18:14
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Not ‘unusual’ per se, but I’ve also done lazy pickles with celery, turnips (the little white Japanese ones ideally), bamboo shoot, ginger, chiles, red or white onion. I like pickled hearty greens. Pickled mushrooms are good too if that wasn’t mentioned already.
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Jul 12, 2018 18:29
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I’ve got a bundle of golden cayenne peppers grown in my garden. If i wanted to make homemade cayenne powder, do I just need to dry the peppers then grind in a mortar? I’ve got a dehydrator I can employ, which I figure is common?
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Jul 13, 2018 03:34
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So I bought some satsuma age (basically little fried cakes of fish paste) to put in my ramen and udon. I absolutely love them when I go out to eat noodles, but haven't ever used them when making noodle dishes at home. I know I can just put them in when the noodles are about done and let them boil for a minute or so. But would they be better pan-fried (I prefer doing that with gyoza) or maybe steamed and added afterward?
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Jul 13, 2018 03:41
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Lawnie posted:I’ve got a bundle of golden cayenne peppers grown in my garden. If i wanted to make homemade cayenne powder, do I just need to dry the peppers then grind in a mortar? I’ve got a dehydrator I can employ, which I figure is common? I don't do much of that but a mate of mine has something like ten jars of different peppers and pepper combos. Either dehydrate then and grind in a mortar (or coffee grinder?) like you said, or better yet smoke em first if you have the equipment. .
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Jul 13, 2018 03:58
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Outrail posted:I don't do much of that but a mate of mine has something like ten jars of different peppers and pepper combos. To the smoking thread it is, although I’ll take advice here too!
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Jul 13, 2018 04:13
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Harissa is so loving good you guys
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Jul 13, 2018 05:14
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Bluedeanie posted:Harissa is so loving good you guys Does she have a sister?
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Jul 13, 2018 06:12
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Is there a tool I can use to slice carrots, beets, potatoes etc. to a uniform thinness?
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Jul 14, 2018 02:25
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Jeb! Repetition posted:Is there a tool I can use to slice carrots, beets, potatoes etc. to a uniform thinness?
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Jul 14, 2018 02:47
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Jeb! Repetition posted:Is there a tool I can use to slice carrots, beets, potatoes etc. to a uniform thinness? Get yourself a Benriner mandoline and rejoice in the thinnest and most uniform of slicing. And don't worry, the sliced finger the first time you use it is just the mandoline exacting its blood tribute.
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Jul 14, 2018 06:32
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Like others have said, get a mandolin. Like others should have said, use a guard.
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Jul 14, 2018 07:07
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I find mandoline guards difficult to use, so I recommend instead that you grab a pair of cut proof gloves.
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Jul 14, 2018 15:03
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guards and gloves are clumsy as hell in my experience, learn to use a side towel
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Jul 14, 2018 16:56
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I do no guard until it's 3 inches or shorter, since that's easier to grab with the guard
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Jul 14, 2018 16:58
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Or just give the blood god it's due
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Jul 14, 2018 17:02
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Just pay attention and don't go at turbo speed and you'll be fine. I've never seen someone get cut using a mandoline properly.
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Jul 14, 2018 17:12
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I have an unopened lemon pepper marinade sauce that has been sitting in my cabinet possibly for more than 3 years. I see no expiration date on it (WTF). Is it good or will i get sick using this? I want to marinade some chicken breasts in my foodsaver vacuum marinade box and broil the chickens later. Mister Fister fucked around with this message at 18:14 on Jul 14, 2018 |
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Jul 14, 2018 18:04
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Mister Fister posted:I have an unopened lemon pepper marinade sauce that has been sitting in my cabinet possibly for more than 3 years. I see no expiration date on it (WTF). Is it good or will i get sick using this? I feel like if the sauce went bad it would have produced gas and inflated the packet
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Jul 14, 2018 20:53
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A mandolins will thirst until you feed it. It will still thirst after that too, but you’ll be more careful.
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Jul 14, 2018 21:31
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I need a recommendation for a good home baking cookbook. I wanna learn how to bake breads and rolls and poo poo. Also would accept a good Chinese cookbook.
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Jul 15, 2018 03:11
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Captainsalami posted:I need a recommendation for a good home baking cookbook. I wanna learn how to bake breads and rolls and poo poo. Also would accept a good Chinese cookbook. For Chinese, all of Fuschia Dunlop's books are wonderful.
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Jul 15, 2018 03:39
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Yeah be careful with mandolins. I had never used one and I wanted to slice some turnips real thin so I used one and thought "hah all these scrubs getting cut on mandolins, I'm too good to get cut!" and sure enough I cut my finger on the drat thing.
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Jul 15, 2018 03:41
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The first step in using a mandolin wrong is thinking that you can use it right. The second step is blood. So is every other step.
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Jul 15, 2018 04:12
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| # ? May 12, 2024 15:26 |
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Mister Fister posted:I have an unopened lemon pepper marinade sauce that has been sitting in my cabinet possibly for more than 3 years. I see no expiration date on it (WTF). Is it good or will i get sick using this? Open it - no puff of foul air? Proceed to... Sniff cautiously - if it smells ok, have a taste. I've noticed that lemon fades away out of things; even if the base mix is still basically edible, it might not worth wasting new ingredients on it just to use it up. edit: Mandolines are mean and spiteful, you should just get better with knives because knives are good and fun.
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Jul 15, 2018 10:20
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