Got myself a (fairly simple) multimeter for the northern germany refuge lately.
I wonder if I will eventually arrive at a point in my life when I’ve memorized these two simple symbols without having to look them up. Every. Single. Time. 🙂
Edit: Here’s a good explanation on how multimeters work (german language – sorry).
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 (NOT pink salt, see below)
10 g brown sugar
1 tsp. freshly and coarsely ground black pepper
1 tsp. dried rosemary
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.
These are my 5 commandments for cooking italian pasta that I’ve gathered over the last years and that have proven useful. It’s not that hard anyway but not everyone is a routined chef and I would have been happy if I had known some of these seemingly plain tips in the beginning.
These basic steps and fundamentals will hopefully help you nail it as much as they helped me 🙂
If you’re still pondering with pasta to cook, have a look at Jamie Oliver’s pasta shapes guide.
In times of the Corona-Virus outbreaks all over the world, everybody is recommended to pay close attention to hand hygiene. Up to now, hand disinfectant solutions are still available without any problems here where I live, but I thought it wouldn’t be a bad idea to pick up how to make some on my own in case of a shortage. Doing some research, I stumbled upon the WHO’s official formulation, which you can also download here. There are two versions published, but I’ll concentrate on one of them exemplary. Here’s the recipe:
I needed this for a project that I’m working on at the moment (I can never remember it correctly…) I thought perhaps someone might find it useful.
More about LEDs on Wikipedia.
Thinking about various occasions where an “emergency kit” might come in handy lately, here’s also my list of things that I carry around with me by default – I don’t even notice it in my pocket anymore. Nobody needs any more than that if he’s not in, like, Canada’s wilderness 🙂
There was a veritable winter storm with much media coverage sweeping over germany the last days. I got stuck in traffic (harmless), the weather got worse and worse and I had some free time to wonder about what I’d do when there’s a real SHTF situation of that kind. Here’s what I came up with for a wintery, cold and unpleasant car-sticky-situation:
I plan on smoking some meat again shortly, so I find it’s a good idea to gather and sum up my experiences on cold smoking a little. I will not describe the actual processes and mechanisms of smoking foods here, but if you’re interested, read on on wikipedia. It’s worth the time.
Hot smoking (60 – 110 °C / 140 – 230 °F):
This is what you do in a BBQ smoker. More delicious cooking than actual smoking.
Warm smoking (25 – 60 °C / 77 – 140 °F):
The intermediate thing. Some Proteins begin to denaturate at these temperatures.
Cold smoking (10 – 25 °C / 50 – 77 °F):
The “original” way of smoking, used for centuries to conserve goods. The only method discussed here.
Stumbled upon this cool, easy to release knot on the internet. Does anybody know it’s name?
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