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.
This image is absolutely genious! As a (mediocre – if anything) bass player this is a perfect mnemonic hook for me to practice rhythms. Where is this from and who made dis? I like that guy!
Neatly ordered and organized for your viewing pleasure!
What do I need to keep in my cabinets and drawers to be “safe” for most situations when I have to feed some people or scratch up something for two “out of nothing”? This is what I always have in stock and refill reliably, just to have it available without having to think about it.
This is my personal roundup, it may lack a lot of stuff that other people deem indispensable, but it’s a list of staples that I think mostly anyone can get along with fairly well. If you like, you can also have a look on what I deem essential kitchen equipment. Read on…
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.
I made some wood wax finish again lately that really works very well and I wanted something to care for for my leather items as well. Leather Balm is cool for keeping your leather items good-looking, water-proof (to a certain degree), soft and nourished – thus – well cared for.
Applied and used properly, it’ll make your leather last a lifetime. Summarized, you want to provide for your leather with natural oils and fats and at the same time protect it from the elements as good as you can.
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 🙂
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