Recipes – Page 11 – Farcyde's Stuff

Home Made Sauerkraut Tutorial

Update october 2020: New sauerkraut, substantially more information added 🙂

Since I happen to be a “Kraut” by birth, I decided to home-make my own Sauerkraut. Fermentation using wild lactobacillus is an ages-old and easy way of preserving almost every reasonably hard/crunchy vegetable (read more here and here) you like. It’s easy and for our grandparent’s generation it was a perfectly common thing to do.

So what is this “fermentation thing” all about? In short: Fermentation is latin and means the decomposing of carbohydrates in foods by various bacteria or yeasts with no oxygen around. Besides improving digestability, this produces a wide variety of distinct aromatics and other substances, the most important one being acid (lactic acid in this case). Harmful bacteria cannot thrive in an oxygen-free, acidic environment, thus, our food becomes preserved.

October 24, 2020 farcyde

This is another thrown-together, absolutely non-traditional yet very tasty pasta recipe. It’s amazing what you can do in practically no time with simple ingredients and a little creativity:

October 20, 2020 farcyde

Pan fried potato rounds. It feels like it’s been ages since I had these the last time as a kid from my aunt. I missed them… Basically, these are flattened german potato dumplings (Kartoffelklöße) fried in butter to golden brown deliciousness. Here’s how:

October 18, 2020 farcyde

Ahhh… digging through the fridge and finding yummy things to throw together and grub on. Actually, it wasn’t bad at all and I used only a few ingredients:

October 8, 2020 farcyde

Edit: Now with an image, because I made some bacon today 🙂

So here’s my standard recipe for curing meat that I mostly use. It can be adjusted to personal needs in terms of herbs and spices, but I strongly recommend to stick to the directions concerning the curing salt.

Recipe (per kg of meat):

30 – 40 g curing salt, which equals 3 – 4% by weight (and not “pink salt” etc., see below)
10 g brown sugar
1 tsp. freshly and coarsely ground black pepper
1 tsp. dried rosemary

Shallot Oil

September 27, 2020 farcyde

I already made the “Spice’n Pans” special oyster sauce mix and I used it a lot. Now I tried the shallot oil from the same video. The first taste test was delicious – I think I’ll keep this stuff in the fridge as well, as some kind of a kitchen staple 🙂

(Recipe credits: Spice’n Pans – YouTube. Visit his channel!)

September 20, 2020 farcyde

(Recipe credits: Spice’n Pans – YouTube. Visit his channel!)

One of my favourite asian cooking YouTube channels “Spice’n Pans” posted this recipe already a while ago: A simple, versatile and always seizable condiment for easy noodle dishes. For those days when you really can’t be arsed to make a big effort on cooking – I’ve tried this out and since then I always have a jar of it in stock in the fridge. Very convenient and very delicious. Since I used this condiment oftentimes now, I will also try the shallot oil he makes in his video.

How To: Make a Roux

September 10, 2020 farcyde

Roux – Stolen Image (allrecipes.com)

I was asked by a member of the extended family circle about a recipe requiring a roux.

So let’s make a “Roux“… Ahh… yeah, right. Sure. Of course. This is french. It’s pronounced ( /ˈruː/ ) and this sounds sooo much better than the german Mehlschwitze, which – honestly – sounds more like a sore throat 🙂 .

A roux is used as a basis for things like heavy sauces, soups or stews. It thickens them up and makes them creamy and rich. Since it’s a base-ingredient, it is very versatile and can be used for a wide variety of cooking tasks from the standard french cuisine mother sauce Béchamel up to New Orleans Gumbo. Google “roux usage” and you’ll see what I mean.

Some people find making a roux a little intimidating because, yes, you can absolutely screw it up, but if you follow these simple steps here, I promise you’ll nail it every time. It’s no magic.

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Farcyde's Stuff

Tag: Recipes

Home Made Sauerkraut Tutorial

Tasty Bacon and Garlic Pasta

Crispy Browned Potato Rounds

Pantry Raid Pork Belly and Mushroom Lunch

My standard meat curing formula

Recipe (per kg of meat):

Shallot Oil

(Recipe credits: Spice’n Pans – YouTube. Visit his channel!)

Special Oyster Sauce Mix

(Recipe credits: Spice’n Pans – YouTube. Visit his channel!)

How To: Make a Roux

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