tag:blogger.com,1999:blog-39291586151121094982024-02-06T19:39:24.494-08:00The Unprocessed CookieRecipes and tips for making fun unprocessed foods.Unknownnoreply@blogger.comBlogger103125tag:blogger.com,1999:blog-3929158615112109498.post-51302124337376609662016-01-10T01:21:00.000-08:002016-01-10T01:57:34.023-08:00Backyard Chickens - Hatch #3<script type="text/javascript">
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</script>My latest venture into unprocessed foods had been raising backyard chickens. The result is organic, free range eggs that taste so much better than store bought eggs. Though, I'd love to talk about the health benefits of eating eggs from your very own chickens, I'm instead concerned with documenting my success and failure when it comes to hatching chicks in our incubator. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyciek-yltC3fa8-8uXlgC8ibrsS10jwI4W_vRnXdqQT-n5bpdpo1pSqGyZvNJ0SMjUZJcucpsYPiY8xds6lJSAKry7MCv03YgpzXNdnaOsdCE_Xv8fploDswfrloOqqm4n7mpKKweOlM/s1600/2016-01-10+00.22.20.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyciek-yltC3fa8-8uXlgC8ibrsS10jwI4W_vRnXdqQT-n5bpdpo1pSqGyZvNJ0SMjUZJcucpsYPiY8xds6lJSAKry7MCv03YgpzXNdnaOsdCE_Xv8fploDswfrloOqqm4n7mpKKweOlM/s200/2016-01-10+00.22.20.jpg" width="200" /></a>So, I'll start off by saying that our first hatch was the most successful even though I didn't follow all the rules and was somewhat fumbling along in the process. In the second hatch, only three eggs hatched, which I later discovered had to do with the temperature being slightly too low since it is winter.<br />
<br />
So for hatch #3, here is what I did. <br />
<br />
We started with close to fifteen eggs; however, we discovered in our first candling that one of the chickens didn't have fertile eggs. So, of course we had to take those eggs out. In future hatches, rather than wasting eggs I'm going to make breakfast and inspect each egg as they go in the pan. Since you can tell by the size of the dot on the yoke, I'll know which chickens have fertile eggs. Oh, and yes, it's completely fine to eat fertilized eggs; as long as a chicken hasn't had a chance to sit on them.<br />
<br />
So after removing the six eggs, we candled for the second time, and had to remove another. This reduced our final hatch to eight eggs. Since it is winter, I checked the incubator regularly to assure the temperature was at least at or above 99.5 F. I also added water on occasion, but kept the initial humidity at around 40. On day eighteen, I removed the turner from the incubator and set the eggs down on the grate. After this I didn't open the incubator until all the chicks were hatched and I was sure that none of the remaining eggs had peep holes. I also added more water and monitored the humidity to keep it at or above 60 once the turner was out. When some of the eggs were peeped, I added more water to increase the humidity even more, and this seemed to help them along. We had three hatch today which was great.<br />
<br />
Another thing I did this time is I numbered each egg by the day that they were laid in order to see if the success or failure of a hatch depended at all on this date. What I found was that the day made no difference. I saved eggs for five days before putting them in the incubator and then added eggs for day six after the other eggs had been in there for a day. Out of the eggs that hatched, we had two day six eggs, two day one eggs and one day five egg.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0p-vWhu7AfEMQssF8A1CgvCC7IGJsXaWccEI9PBdxsiH8gdrBUMIq-DQXjBhBxenhoYVRTd_gqN3u3c4GD_uW0vbgKdGSaxmDeQ5oi2JmP2nd4pVcYtyfM-TTtkRTlkn7R6LEbPs1hb4/s1600/2016-01-10+00.21.53.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0p-vWhu7AfEMQssF8A1CgvCC7IGJsXaWccEI9PBdxsiH8gdrBUMIq-DQXjBhBxenhoYVRTd_gqN3u3c4GD_uW0vbgKdGSaxmDeQ5oi2JmP2nd4pVcYtyfM-TTtkRTlkn7R6LEbPs1hb4/s200/2016-01-10+00.21.53.jpg" width="200" /></a>Hatch Data:<br />
Day 22: day 5 Welsummer egg hatched. <br />
Day 23: day 1 Welsummer egg hatched. <br />
Day 24: day 6 Welsummer egg, day 1 Road Island Red, and day 6 Road Island Red eggs hatched.<br />
<br />
The eggs that haven't hatched and probably won't are two Road Island Red eggs and one Welsummer egg that I dropped before putting in the incubator. Since the egg didn't break, I put it in the incubator anyway to see if it would be okay. I'm guessing the answer was no.<br />
<br />
Anyway, five out of eight isn't bad at all. I think for future hatches I'll try to do the same thing I did this time. I will resist all urges to open the incubator prior to all the eggs hatching. At least I'll make sure there are no peeps before doing so. When removing chicks, I'll remember to put a wet paper towel in the incubator since this really helps raise the humidity.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcUu5Q5IhzePaOQrrRBVf2HuaywwAb927Ohd4Q8dyO9ubcWIHQhioFBWo-FkqYOe05EpShyphenhyphenJ5Kk5x7r5W_YBPMvk10ilwy2m4VJaShwpd2ucyHXFtK_rYyEw6pT17m0VXuFmjrnw8Bps/s1600/2016-01-10+00.21.19.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcUu5Q5IhzePaOQrrRBVf2HuaywwAb927Ohd4Q8dyO9ubcWIHQhioFBWo-FkqYOe05EpShyphenhyphenJ5Kk5x7r5W_YBPMvk10ilwy2m4VJaShwpd2ucyHXFtK_rYyEw6pT17m0VXuFmjrnw8Bps/s320/2016-01-10+00.21.19.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcUu5Q5IhzePaOQrrRBVf2HuaywwAb927Ohd4Q8dyO9ubcWIHQhioFBWo-FkqYOe05EpShyphenhyphenJ5Kk5x7r5W_YBPMvk10ilwy2m4VJaShwpd2ucyHXFtK_rYyEw6pT17m0VXuFmjrnw8Bps/s1600/2016-01-10+00.21.19.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>The things I will most likely change will be that I won't be hatching in the winter again. It is too much work with constantly having to adjust the temperature since the temperature in the house effects the temperature inside the incubator. I also plan to add a wet paper towel when I take the eggs out of the turner. This method is very effective for raising the humidity and it seems like I'm always struggling to keep it over 60. Lastly, I'm going to plan for the birds hatching on day 22 or day 23. I don't know if this is in any way related to when I take the turner out, but I may try taking the turner out a day earlier to see if the eggs hatch earlier. I'll also probably add day seven as well to try my chances at getting more chickens. If I do that, I'll save eggs for six days, then add day seven afterward. I believe it's okay to save eggs up to six days, but I'll probably double check that before doing so. <br />
<br />
Overall, I'm happy with the hatch and I look forward to raising the little darlings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-13165017233279449212014-05-08T18:32:00.002-07:002014-05-08T18:36:50.704-07:00Feingold Ranch Dressing<!--[if gte mso 9]><xml>
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<ul>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup Hellmann's mayonnaise (or <a href="http://theerdzcookingadventures.blogspot.com/2011/12/homemade-mayonnaise.html" target="_blank">homemade mayo</a>)</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup sour cream</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon dried chives</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon dried parsley</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon dried dill weed</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon garlic powder</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon onion powder</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span>1/4 teaspoon salt </li>
</ul>
Mix all spices with sour cream and mayo. Refrigerate. Can be used on salads or as a chip dip. Thin by mixing with whole milk before serving as a salad dressing.<br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span>
Note: Measure dry ingredients and store in baggies for a quick dressing mix. For Fiengold stage 2, add 1/8 tsp pepper and reduce salt by 1/8 tsp.<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><br />
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<li>2 cups heavy cream</li>
<li>1 cup milk</li>
<li>1/4 cup sugar (optional)</li>
<li>1/2 cup <a href="http://theerdzcookingadventures.blogspot.com/2013/06/homemade-chocolate-syrup.html" target="_blank">homemade chocolate syrup</a> </li>
<li>1 cup (approx.) <a href="http://theerdzcookingadventures.blogspot.com/2011/12/how-to-make-homemade-fruit-syrup.html" target="_blank">homemade strawberry syrup</a></li>
<li>1/2 cup Ghirardelli semi-sweet chocolate chips (chopped) </li>
</ul>
Whisk together all ingredients except chocolate chips and pour into the
ice cream maker. Run ice cream maker for approximately 20 minutes. Add
chocolate chips after 15 minutes. Freeze ice cream up to 3 hours
before serving.<br />
<br />
<br />
<br />
<br />
Note: Ghirardelli chocolate chips are one of the few types of chocolates that are made with real vanilla. <br />
<br />
<br />
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<li>1 clove garlic (finely chipped)</li>
<li>1 Thai pepper (finely chopped)</li>
<li>1/2 tsp salt</li>
<li>dash of black pepper</li>
<li>juice of 1 lemon </li>
</ul>
Smash salt into chopped garlic and pepper with a fork. Squeeze lemon and mix in with the salt garlic and pepper. Sprinkle black pepper over the salad and drizzle dressing over the salad. This recipe makes enough dressing for one dinner plate size salad. <br />
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<li>2 cups heavy cream</li>
<li>1 cup milk</li>
<li>3/4 cup sugar</li>
<li>1 cup <a href="http://theerdzcookingadventures.blogspot.com/2013/06/homemade-chocolate-syrup.html" target="_blank">homemade chocolate syrup</a> </li>
<li>1 tsp vanilla extract</li>
<li>1/2 cup semi sweet chocolate chips (chopped) </li>
</ul>
Whisk together all ingredients except chocolate chips and pour into the ice cream maker. Run ice cream maker for approximately 20 minutes. Add chocolate chips after 15 minutes. Freeze ice cream up to 3 hours before serving.<br />
<br />
Variation: Add peppermint extract instead of vanilla to make mint double chocolate ice cream.<br />
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<br />
Ingredients: <br />
<ul>
<li>8-10 small Ceylon cinnamon sticks (can be found at <a href="http://www.wholefoodsmarket.com/whole-foods-market?utm_referrer=" target="_blank">Whole Foods</a>)</li>
<li>Vodka</li>
</ul>
Clean and sterilize a half pint mason jar. Add the cinnamon sticks and then fill the remainder of the jar almost full with vodka. Put a lid on the jar and shake. Note: Lid can be used and does not have to seal. Store jar in a dark place to conserve flavor. Shake jar every couple of days. Cinnamon will be ready in four months. Strain extract and place in a clean jar. For a stronger cinnamon flavor, the cinnamon sticks can be left in the vodka.<br />
<br />
<a href="http://www.blogger.com/blogger.g?blogID=3929158615112109498#editor/target=post;postID=7565436452386332062" target="_blank">Cinnamon Basics</a><br />
<a href="http://theerdzcookingadventures.blogspot.com/2011/07/flavor-extracts.html" target="_blank">Flavor Extracts</a><br />
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<li>2 cup water</li>
<li>2 cup sugar</li>
<li>1 cup Hersey's chocolate powder (or another natural powdered chocolate)</li>
<li>2 tsp natural vanilla extract</li>
<li>1 tsp <a href="http://theerdzcookingadventures.blogspot.com/2013/06/ceylon-cinnamon-extract-recipe.html" target="_blank">natural cinnamon extract</a></li>
</ul>
Mix water, sugar, and chocolate in a pan until the chocolate is moist. Stir slowly over medium heat until the mixture comes to a boil. Stir constantly for approximate 3 minutes and then remove from heat. Once the syrup cools stir in flavor extracts.<br />
<br />
Use syrup for chocolate milk or an ice cream topping. Keeps in the refrigerate for up to two weeks. <br />
<br />
Note: Cinnamon extract is not strong enough to make the chocolate taste like cinnamon but it flavors it enough that the syrup does not taste like Hersey's chocolate.<br />
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<li>1 chicken (cut up) </li>
<li>2 potatoes (peeled and sliced thin)</li>
<li>2 zuchinis (sliced thin)</li>
<li>1 large onion (cut in half and then sliced)</li>
<li>4 cloves garlic (minced)</li>
<li>1/4 cup parsley (chopped)</li>
<li>1/4 cup vegetable oil or light in flavor olive oil</li>
<li>1 1/2 tsp salt</li>
<li>1 tsp dried basil</li>
</ul>
Preheat oven to 400 degrees F. Cut chicken into pieces and place in a large baking pan. Layer the potatoes, zuchinis, and onions on top of the chicken in that order. Sprinkle salt and basil over the chicken and vegetables. Sprinkle the parsley and mince the garlic over the chicken. Trickle the oil evenly over the vegetables. Bake uncovered for one hour.<br />
<br />
For Feingold level 2 - add 1/4 tsp black pepper, 2 green peppers (sliced) and 2 large tomatoes (sliced). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtx1jFQvjl0heAZvWDcPm9maUPL5BCJoU1xcTYSmr9tSF0uMJO_Fgq8IkoavaJhvaQpqxHVAH1qhCWRsxfwDEFioMhd-iseBWx4MWjYK8VeSKuXZTH8K8jJHYfPv0l2BLi0CeLSrF8Bw/s1600/Nan+-+bread+maker.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtx1jFQvjl0heAZvWDcPm9maUPL5BCJoU1xcTYSmr9tSF0uMJO_Fgq8IkoavaJhvaQpqxHVAH1qhCWRsxfwDEFioMhd-iseBWx4MWjYK8VeSKuXZTH8K8jJHYfPv0l2BLi0CeLSrF8Bw/s320/Nan+-+bread+maker.jpg" width="320" /></a></div>
<ul>
<li>3 cups (14 3/4 oz) bread flour</li>
<li>1 1/16 cup (8 3/4) oz water</li>
<li>1 1/2 tsp yeast</li>
</ul>
<br />
Place all ingredients in the<a href="http://www.amazon.com/Panasonic-SD-YD250-Automatic-Bread-Dispenser/dp/B00005QFL0/ref=sr_1_1?ie=UTF8&qid=1368901938&sr=8-1&keywords=panasonic+bread+maker" target="_blank"> bread maker</a>, set to French bread dough setting, and press start. Once the dough cycle has completed, remove dough and kneed slightly on a lightly floured surface to assure elasticity. Preheat oven to <b>450 F </b>with a baking stone on the bottom rack. Separate dough into 6 equal parts and form into balls. Flatten each ball out on the floured surface to form a round disk. Transfer dough to a greased baking sheet and poke flat disks with a fork. There should be room for three pieces of bread on each sheet. Place a cooking sheet on top of the baking stone and bake for 10 minutes. Bread will not be browned but will be cooked and soft. Bake the second sheet of bread.<br />
<br />
<br />
<br />
<a href="http://theerdzcookingadventures.blogspot.com/2013/05/flat-bread-nan-experiments-recipe.html">Recipe development notes</a><br />
<br />
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<br />
#1<br />
My first experiment to produced flat bread was edible but a little too tough. I used an unmeasured amount of all purpose flour and about 10 oz of water and mixed this by hand. After mixing, I had to add a lot of flour so it was not too sticky and could be kneeded. I let it stand for about 30 minutes and then formed round flat bread with my hand and baked at 400 degrees.<br />
<br />
Suggestions: I need to get the water and flour quantity right so I don't have to add too much flour afterward. Also, I should cook at a higher temperature and use a baking stone under the pan. Will also use bread flour next.<br />
<br />
#2<br />
I used the recipe I have for French bread dough but did not include other ingredients. I used yeast 1 1/2 tsp, Bread flour - 3 cups, and water 8 3/4 oz. The bread machine is mixing this but the setting takes over 3 hours to mix. If this does not work out, the next trial will be my pizza dough recipe minus the other ingredients.<br />
<br />
Here is the <a href="http://www.theerdzcookingadventures.blogspot.com/2013/05/bread-maker-nan-recipe.html" target="_blank">Nan Recipe</a> I developed from this experiment. <br />
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<li>1/2 cup olive oil (or enough to layer the bottom of the pan)</li>
<li>1 Onion (finely chopped)</li>
<li>1 1/2 tsp salt</li>
<li>1/4 tsp pepper (optional)</li>
<li>2-3 cloves garlic (finely chopped) </li>
<li>5-6 Roma tomatoes (chopped)</li>
<li>3 x green onions (chopped)</li>
<li>cilantro (about 1/4 tsp)</li>
<li>oregano (about 1/4 tsp)</li>
<li>basil (about 1/4 tsp)</li>
</ul>
Saute unions in the oil on high until browned. Stir in garlic, salt and pepper and cook until the garlic smell starts to become strong. Stir in tomatoes and sprinkle in cilantro, oregano, and basil to taste. Cook tomatoes on medium to medium high for several minutes and then stir in green onions. Continue cooking and stirring occasionally until the tomatoes become a chunky sauce and the liquid evaporates enough for the oil to rise. <br />
<br />
Stir in noodles and serve.<br />
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<br />
<h2>Choosing The Right Type of Chocolate</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXX6wG9yc90ob_9ZR6IXwoXvOeTrncdtEgE-zoMIVMKnvRw-VWFMD0sOzJnRuB79I0LerXy93klNe9mdJomD7Q2Yh-vzJ-vRAev2eVc_1zZN5uN-upSfNIuexEnRZ91NGuubDgGr9iIZg/s1600/Avery+holding+couverture.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Toddler holding Chocolate" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXX6wG9yc90ob_9ZR6IXwoXvOeTrncdtEgE-zoMIVMKnvRw-VWFMD0sOzJnRuB79I0LerXy93klNe9mdJomD7Q2Yh-vzJ-vRAev2eVc_1zZN5uN-upSfNIuexEnRZ91NGuubDgGr9iIZg/s320/Avery+holding+couverture.jpg" width="320" /></a></div>The First Step will be choosing the right type of chocolate. Chocolates made with baking chocolate, chocolate chips, and chocolate bars will end up with a bad texture if left at room temperature. When making high quality chocolates, you must find chocolate that is called <b>"Couverture"</b> chocolate. This is usually sold in big blocks or little medallions. Although, couverture chocolate rarely has artificial ingredients, some included artificial vanilla. So be sure to check the ingredients or the manufacture website before purchasing.<br />
<br />
<h2>Where to Find Couverture Chocolate</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBFZ7qag8Jg5vslospeX6YL8ooDXzxIlZeBKZiFdBrKxnL-gHqUgN7ujkMP8-kuEmJ5x-P_MLDMJSagTjbv-ScUpRllyqHnbqhYFpVPb9MNrfjWzvVCC05uliYwQK8b8343mDqK3niUM/s1600/Couverture.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Couverture Chocolate Bricks" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBFZ7qag8Jg5vslospeX6YL8ooDXzxIlZeBKZiFdBrKxnL-gHqUgN7ujkMP8-kuEmJ5x-P_MLDMJSagTjbv-ScUpRllyqHnbqhYFpVPb9MNrfjWzvVCC05uliYwQK8b8343mDqK3niUM/s200/Couverture.jpg" width="200" /></a></div>If you usually buy chocolate in a grocery store, you may find it a little more difficult to find couverture. There are plenty of options to choose from when looking on-line; however, it may not always be the right time of year to ship chocolate. Some distributors will only ship in times of the year when it is cool enough and some will charge you extra to pack the chocolate with special cold packs. A good price for couverture chocolate is anywhere from $10 to $12 a pound. Paying for shipping and packing materials will make it much more pricy. Overall, the best way to get couverture chocolate is to find a local specialty store that sells it. I googled <b>gourmet stores</b>, <b>chocolate shops</b>, and <b>confectionery shops</b>. Most of these places will only sell prepared chocolates, but don't be afraid to ask around. I called a local chocolate shop and the owner gave me the name and address of a nearby coffee shop that also sold candy and couverture chocolate.<br />
<br />
<h3 style="font-weight: normal;">How to Make Chocolate with Couverture</h3>Once you find your couverture chocolate, it is time to start making chocolates. When making the easy chocolates, all you had to do is melt it and you were pretty much done. However, with couverture, you will need to <b>temper</b> the chocolate. This process can be a little tricky, but not impossible. I had good results after my second attempt. I recommend reading several different guides to tempering chocolate before trying it.<br />
<br />
<h3 style="font-weight: normal;"><u>Tempering Chocolate</u></h3><ol><li>Use a double boiler or a mettle bowl over a pan of water. </li>
<li>Chop one half pound of chocolate. Set aside one third of the chopped chocolate and put the other two thirds in the double boiler or metal bowl.</li>
<li>Slowly heat the chocolate. I heat it on medium-low or (the 4 setting). Stir chocolate as it begins to melt. There are exact temperatures you can use for when to remove the chocolate; however, you can tell that the temperature has been reached once the majority of the chocolate in the pan has melted. </li>
<li>Remove the pan and set it on top of a paper towel to dry the bottom. It is important never to let water get in the chocolate. Water or steam can cause the chocolate to clump. So it is also best to get the chocolate away from the stove as in case the water in the double boiler has come to a boil. </li>
<li>Stir in the remainder of the chocolate and continue stirring with a spatula until it is all melted. </li>
<li>Continue string until the mixture is shiny. This is the hard part since you will need to continue stirring for<b> 15 minutes</b>. The first time I tried tempering chocolate, I thought I was done stirring the chocolate after 5 minutes. However, this was not sufficient and the chocolate ended up with a gritty texture. Your arm may feel like its going to fall off, but it is important to keep stirring for at least 15 minutes. The chocolate also needs to cool to a point where it does not appear easy to pour.</li>
<li>Once your chocolate gets to this point, you should slowly reheat the chocolate so that it can be poured into molds. The best way to do this is by placing it on the double boiler on low (setting 3 or 4) and stir every few minutes. </li>
<li>At this point, your chocolate will be ready to pour into molds. Once the molds are ready, refrigerate or freeze them until they are firm (approximately 5 minutes). Then turn the molds out and wrap the individual chocolates in wrapping foil.</li>
<li>Testing your tempering. I like to test how I have done with tempering by leaving a few pieces of chocolate out of the refrigerator. I take a bite the first day, second day, and third day to see how the texture is. If you tempering was a success, the chocolate should still have a smooth texture on the third day. If it was not tempered well, then the texture will be gritty.</li>
</ol><br />
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</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-4221031087339828002012-02-12T16:32:00.001-08:002012-04-02T17:46:21.449-07:00Homemade Pink Chocolate RosesValentines Day is right around the corner. So here is the perfect treat for the one you love.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9swmbChkzHyC74gDsZCc8lBvh6pI9mRbi515bEfBiV9U-LKvShaMCgE9ODYeNOO4iltUJYeoghVwZAJdyPFesn-hmHty4YI58Mt9xUNYQdYnIXneP590-huMm85eV-JDieK9IEX__8ho/s1600/chocolate_roses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pink Chocolate Roses" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9swmbChkzHyC74gDsZCc8lBvh6pI9mRbi515bEfBiV9U-LKvShaMCgE9ODYeNOO4iltUJYeoghVwZAJdyPFesn-hmHty4YI58Mt9xUNYQdYnIXneP590-huMm85eV-JDieK9IEX__8ho/s320/chocolate_roses.jpg" width="320" /></a></div><br />
<b>Supplies:</b><br />
<ul><li>Rose Molds (for chocolate or hard candy)</li>
<li>Double Boiler (preferred but optional)</li>
<li>Wrapping Foil (Red or Pink)</li>
<li>Lollipop Sticks (choose the size that fits best with your molds)</li>
</ul><b>Ingredients:</b><br />
<ul><li>2 Ghirardelli White Chocolate bars (all natural)</li>
<li>1 Tbsp. natural shortening </li>
<li>1/2 tsp. Natural red food coloring</li>
<li>1/8 tsp. Peppermint oil (optional flavoring)</li>
</ul><br />
<b>Instructions:</b><br />
<br />
Coarsely chop the white chocolate and add it to your double boiler. Note: chocolate can be melted in a regular pan but it must be tended closely to assure it does not burn. Melt chocolate over medium heat and stir until it is smooth. Monitor the double burner to assure the water does not boil. If the water comes to a boil, remove the pan and lower the heat. Replace the pan only when the steam has dissipated since steam will make the chocolate clump. When the chocolate has melted and is smooth, stir in the food coloring. Note: Roses will be red if artificial coloring is used. Stir in the peppermint oil. <br />
Once the chocolate is smooth with the color and flavor mixed in, it will be time to pour them in the molds. Remove chocolate from the heat and fill the molds using a spoon. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxELXpaWSmWg109zy7bKTjkB5ooxSnJCL2hMac6KkweN1CvMIF-8483CTvUMNyA2WATDb-FyeK-v8MTAyPLnXX7h1FZuJfmrx8OPWdV6RLR3TZofbV5H9stxC-O3RhWI4x008cPsYIyI/s1600/Mixing_red_food_color.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Mixing in Food Coloring" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxELXpaWSmWg109zy7bKTjkB5ooxSnJCL2hMac6KkweN1CvMIF-8483CTvUMNyA2WATDb-FyeK-v8MTAyPLnXX7h1FZuJfmrx8OPWdV6RLR3TZofbV5H9stxC-O3RhWI4x008cPsYIyI/s200/Mixing_red_food_color.jpg" width="200" /></a> Note: Molds do not need to be greased for making chocolates. Place the lollipop sticks in the molds and assure they are covered with enough chocolate so the sticks will hold up the roses. Place the molds in the freezer for 5 to 10 minutes or until the bottoms of the roses are cold. Turn the mold over a cutting board or plate and the roses should pop out. If they do not pop out right away, slightly twist the mold or press on the back of the rose. Place the molds back in the freezer if the roses do not pop out easily.<br />
<br />
Wrap roses in pink or red foil wrappers and decorate with ribbon around the stems (if you like). Roses will keep a better texture if refrigerated. <br />
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<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtLEZDpN2MtDNZtFF15DvFPH3EJUpofpnWfu44YRjgUQkncPds82a1-dHFMLmBnMPNfgEkOkNTTUa1GVPR8CJTw2KX3Hlcp9AsF52uUQHrXQgKYDlynoQYz7gThbBvrm8N8e2jNFaaj8/s1600/gelato+bowl.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtLEZDpN2MtDNZtFF15DvFPH3EJUpofpnWfu44YRjgUQkncPds82a1-dHFMLmBnMPNfgEkOkNTTUa1GVPR8CJTw2KX3Hlcp9AsF52uUQHrXQgKYDlynoQYz7gThbBvrm8N8e2jNFaaj8/s320/gelato+bowl.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Spice Eggnog Gelato</td></tr>
</tbody></table><u><b>Pumpkin Spice Eggnog Gelato </b></u><br />
<ul><li>1 cup heavy cream</li>
<li>2 cups whole milk</li>
<li>3/4 cups sugar</li>
<li>4 egg yolks</li>
<li>1 tsp nutmeg </li>
<li>1 tsp vanilla extract</li>
<li>1 tsp <a href="http://www.olivenation.com/Pure-Pumpkin-Pie-Flavor-P3153C55.aspx">pumpkin pie extract</a> </li>
</ul>Combine the cream, milk and half of the sugar in a medium saucepan over medium high heat. Stir mixture until the sugar has dissolved and then heat without stirring until the milk begins to raise slightly or bubbles start to appear on the side of the pan. Do not bring to a boil. Remove the pan from the heat and let cool. In order to cool quickly, place the pan in a bowl full of ice water. The mixture will have cooled enough once you can comfortably dip your little finger in the liquid for ten seconds.<br />
<br />
While the milk mixture is cooling, blend the egg yolks with the remaining sugar until they are fully integrated. Blend the cooled milk mixture into the egg yolks little by little until they are fully mixed. At this point, the mixture is essentially a very rich and heavy eggnog. Pour the eggnog into a double boiler and heat until it is thick enough to coat the back of a spoon. Note: If you do not have a double boiler, stir the eggnog constantly over medium to medium high heat until the eggnog thickens. To avoid curdling of the eggs, never let the eggnog come to a boil.<br />
<br />
Finally, stir in the nutmeg and flavor extracts. Let the eggnog chill in the refrigerator . When cool, pour the eggnog in an ice cream machine and run the machine for 20 to 25 minutes or until ready. Empty the gelato into a container, stir and then store in the freezer at least 3 hours.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcaGD0N_zMcPWIdKjfNxwetKm2jY5r90-ablt1M4O6gmrCMm_P_JxXGJZhIfhUNv13sKPanOYdo-6Vm5b_1meqhNGkt6W15dy9jlcH_08oPTmIRynOqYEWuX9l4t-_SYde_gFSjq-ryo/s1600/gelato+cup.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Scoop of Pumpkin Pie Eggnog Gelato" border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcaGD0N_zMcPWIdKjfNxwetKm2jY5r90-ablt1M4O6gmrCMm_P_JxXGJZhIfhUNv13sKPanOYdo-6Vm5b_1meqhNGkt6W15dy9jlcH_08oPTmIRynOqYEWuX9l4t-_SYde_gFSjq-ryo/s200/gelato+cup.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Pie Eggnog Gelato</td></tr>
</tbody></table><br />
If the eggnog does not achieve a thick enough texture, the gelato may not freeze well and may melt quickly when removed from the ice cream maker. In this case, stir the gelato well to integrate the frozen and melted gelato and then store in the freezer. Stir the gelato several more times in the first three hours of being in the freezer. This will mix in the melted eggnog and assure a smooth gelato texture throughout the batch.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzwTWOfzHYZNY8YDvN7m7D7L5Y7wjIelq6BIA9ZNoD4QX6tJKocB-XmjEGoq0FUIZ_UWd_c2ZlQnWbzslFvynV5dh3AkE8KRj5Ur1rE1C2lE8MQ9sH0rC6a5wQU8urRV1qPBe97uyJzo/s1600/candy+cane+chocolates.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzwTWOfzHYZNY8YDvN7m7D7L5Y7wjIelq6BIA9ZNoD4QX6tJKocB-XmjEGoq0FUIZ_UWd_c2ZlQnWbzslFvynV5dh3AkE8KRj5Ur1rE1C2lE8MQ9sH0rC6a5wQU8urRV1qPBe97uyJzo/s320/candy+cane+chocolates.jpg" width="320" /></a></div><ul><li>1/4 cup crushed <a href="http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm%20">homemade candy canes</a></li>
<li> 8 or 10 oz Ghirardelli white chocolate (2 bars or 1 bag of chips)</li>
<li>1/8-1/4 tsp peppermint oil</li>
<li>1/2 Tbsp natural vegetable shortening </li>
</ul>Break up chocolate bars and melt in a double boiler over medium and then low heat. Make sure mixture is not exposed to steam since this will make the chocolate clump. Once the chocolate is melted, stir in the shortening and then remove from heat. Stir in peppermint oil and crushed candy canes pieces. Pour chocolate into the molds. Tap the molds to assure the chocolate settles and then place in the freezer. After 5 to 10 minutes, the chocolates should be ready and will pop out of the molds easily. All measurements are approximates so mix in as much of the crushed candy cane as you like. Chocolates will become soft at room temperature so it is best to store them in the refrigerator.<br />
<br />
<a href="http://theerdzcookingadventures.blogspot.com/2011/10/homemade-chocolates.html"><b>Return to Homemade Chocolates Page</b></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-57878222708702886892011-12-07T01:06:00.000-08:002011-12-07T01:32:37.740-08:00Homemade Sweet CatchupHomemade catchup without the high fructose corn syrup is definitely worth the extra work. Althought making homemade catchup from tomatoes can be a bit time consuming, the process is quite easy. Since most of the recipes I found involved extremely large volumes of tomatoes for making and canning catchup, I decided on my own ration and ingredients. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Dlca4YVvYEhUhZrJCr359MWmmAdyVHbN9QwvyADExPUXcvvErxluxh4xNyHxNG2nlHFJhE1Hf3fDVDqb5pejaPmd3F3IhQ80R7VBsXMpbEyP8i9zuzNrvhUo-sSW_G8uYrKkwdDlol8/s1600/catchup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Dlca4YVvYEhUhZrJCr359MWmmAdyVHbN9QwvyADExPUXcvvErxluxh4xNyHxNG2nlHFJhE1Hf3fDVDqb5pejaPmd3F3IhQ80R7VBsXMpbEyP8i9zuzNrvhUo-sSW_G8uYrKkwdDlol8/s320/catchup.jpg" width="240" /></a></div><ul><li>Approximately 3 quarts of fresh tomatoes (peeled, seeded and squeezed will make 1 quart)</li>
<li>1/2 cup sugar</li>
<li>1/2 small onion (chopped)</li>
<li>1/4 yellow, orange or red pepper (chopped)</li>
<li>1 small clove of garlic (chopped)</li>
<li>1/4 tsp salt </li>
<li>1/4 tsp pepper</li>
<li>1/4 tsp celery salt</li>
<li>1/4 cup vinegar </li>
</ul> <b><br />
To remove tomato peels: </b>Bring tomatoes to a boil for one minute and then plunge in an ice cold water bath. Tomato peels will fall off. <br />
<br />
<b>Quartering and Seeding tomatoes:</b> Cut tomatoes in quarters and remove seeds with your fingers. Squeeze tomatoes and place them in a strainer so more water will drip off. Reserve all that is strained and removed from the tomatoes and then strain in a cheese cloth for <a href="http://theerdzcookingadventures.blogspot.com/2011/12/quick-homemade-tomato-juice.html">fresh tomato juice</a>.<br />
<br />
<br />
<ol><li>Add squeezed tomatoes, onions, peppers, garlic, salt, pepper, & celery salt to a pot and simmer over medium to medium high heat until tomatoes are soft. </li>
<li>Run mixture through a sieve or food mill to remove remaining seeds and peels. </li>
<li>Place the resulting liquid in a pot, add the vinegar and return the liquid to a simmer. Continue to cook until the liquid thickens into the consistency of catchup. </li>
</ol>Note: this recipe will make about 1 cup of catchup and can be refrigerated up to 3 or 5 days.<br />
<br />
<a href="http://theerdzcookingadventures.blogspot.com/2011/12/making-homemade-condiments.html"><b>Return to Homemade Condiments Page</b></a><br />
<br />
<u>For larger batches and photos of the process, refer to the following recipes:</u><br />
<br />
<a href="http://www.grouprecipes.com/65666/moms-ripe-tomato-catsup.html">Mom's ripe tomato Catsup</a><br />
<a href="http://www.pickyourown.org/catsup.htm">Homemade Catchup Recipe</a><br />
<br />
<br />
<ul></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-44809016638532363242011-12-07T00:32:00.000-08:002011-12-07T01:35:17.952-08:00Homemade MayonnaiseMaking homemade mayo is just as fun and rewarding as making homemade butter. After reading several recipes for homemade mayonnaise, I decided on the following ingredient ratio, which worked great.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQVbRcSIcszqx2YAUcryMF1fpxZN4GhbVsPlqj2lzHvLejOm2wOqd_n6W_2MiZPhyphenhypheno6mDZHTBzZdGMDdut64Kta_FVzya_ki1jUhKXNYn90I-jGnF-jV0uFjL4g0NsE1j7M9wWNHLBQU/s1600/mayo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQVbRcSIcszqx2YAUcryMF1fpxZN4GhbVsPlqj2lzHvLejOm2wOqd_n6W_2MiZPhyphenhypheno6mDZHTBzZdGMDdut64Kta_FVzya_ki1jUhKXNYn90I-jGnF-jV0uFjL4g0NsE1j7M9wWNHLBQU/s200/mayo.jpg" width="200" /></a></div><ul><li>1 cup light in flavor olive oil</li>
<li> 2 egg yolks</li>
<li> 1 1/2 Tbsp vinegar or juice of 1 lemon </li>
<li> 1/4 tsp salt or to taste</li>
<li> dash of pepper</li>
</ul><ol><li>Whisk together egg yolks, lemon juice/vinegar, salt and pepper until smooth.</li>
<li> Add a couple of drops of oil and whisk well. </li>
<li>Continue adding oil in small amounts; each time making sure that the mixture is smooth. Adding oil gradually and mixing well in between adding oil will assure that the mixture begins to emulsify. Once the mixture appears to thicken, begin adding more oil in between stirring. Once all the oil is mixed in, the mixture should be emulsified and should have the texture of mayonnaise. </li>
<li>Mayo can be stored safely in the refrigerator up to 3 or 5 days. </li>
</ol><u>Notes: </u><br />
<ol><li>If the mixture is thickening but not fully emulsified, try whisking in another egg yolk and then gradually adding another half cup of oil. </li>
<li>If the mixture is still very runny toward the end of the process, the mixture most likely did not begin to emulsify and it is best to start over.</li>
<li>A food processor or emulsifying blender may be used in the place of a whisk.</li>
</ol><b><a href="http://theerdzcookingadventures.blogspot.com/2011/12/making-homemade-condiments.html">Return to Homemade Condiments Page </a> </b><br />
<ol></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-13126740610452823332011-12-05T12:16:00.000-08:002011-12-05T12:17:41.645-08:00Quick Homemade Tomato JuiceIf you've just made tomato sauce, catchup or any other recipe that results in an abundance of tomato juice, you might be wondering what to do with the excess tomato juice you've strained and saved. Here is a fresh tomato juice recipe you can make in under a minute.<br />
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1 glass of fresh tomato juice (strained)<br />
1/2 Tbsp sugar<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
<br />
Stir sugar, salt and pepper into your glass of fresh tomato juice and enjoy. Stir on occasion to assure the spices don't settle on the bottom of the glass.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-89900570631627908442011-12-04T15:01:00.000-08:002011-12-11T18:34:11.758-08:00Making Homemade Condiments<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsiC54b0M_ywQBFaI1xAUYXWEcYGF5cmgf39rQQPVIM1j5Ftu4agJ0OitkwDew6DV8HCCVvC2cIciR-Pb-gR2SPy5wi5A2paLH5cHD3q-FRAK1-Pli7FLZcaUj2PaaYfjg9KUm9c-8OV4/s1600/mayo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsiC54b0M_ywQBFaI1xAUYXWEcYGF5cmgf39rQQPVIM1j5Ftu4agJ0OitkwDew6DV8HCCVvC2cIciR-Pb-gR2SPy5wi5A2paLH5cHD3q-FRAK1-Pli7FLZcaUj2PaaYfjg9KUm9c-8OV4/s200/mayo.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Mayo</td></tr>
</tbody></table>One of the last things we may consider when making unprocessed foods is the possibility of making condiments. However, if you think about it, its silly to put all sorts of work into making unprocessed foods and to then turn around and flavor our healthy food with processed condiments. Of course learning how to make each condiment may take some time. So I started out by seeking natural condiments in our local coop and whole foods to hold us over until I learn how to make each recipe. Here are some good recipe ideas for making your own condiments.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdV5u8YqeeG0iHpW8J5I2Jpp-tn8HTfYyBN_MRVu4gpfsiqh7kfsUiwllvtXPU039QCPgVIhQk5lONNcKBpHJEslQV1jvOIVJc2DM-dfb50BpSfo0BpHvJkhXliDMolqMxhngUPkChNtk/s1600/catchup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdV5u8YqeeG0iHpW8J5I2Jpp-tn8HTfYyBN_MRVu4gpfsiqh7kfsUiwllvtXPU039QCPgVIhQk5lONNcKBpHJEslQV1jvOIVJc2DM-dfb50BpSfo0BpHvJkhXliDMolqMxhngUPkChNtk/s200/catchup.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Catchup</td></tr>
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<b><u>Basic Condiments</u></b><br />
<ul><li><a href="http://theerdzcookingadventures.blogspot.com/2011/12/homemade-mayonnaise.html"><b>Mayonnaise:</b></a> Made from eggs, oil and lemon juice. </li>
<li><a href="http://theerdzcookingadventures.blogspot.com/2011/12/homemade-sweet-catchup.html"><b>Catchup:</b></a> Takes a little longer if you make with fresh tomatoes, but definitely worth it. Try making a small batch first in order to find out what recipe is best for you.</li>
<li><b>Mustard:</b> There are plenty of mustard recipes. You can choose from a <a href="http://simplegoodandtasty.com/2009/08/09/homemade-mustard-recipe">mustard recipe</a> that uses mustard seeds or a <a href="http://www.foodnetwork.com/recipes/alton-brown/best-mustard-ever-recipe/index.html">mustard powder based mustard recipe</a>.</li>
<li><b>Pickle Relish: </b> Main ingredients are pickle cucumbers. Here's a very <a href="http://www.pickyourown.org/pickle_relish.htm">detailed pickle relish recipe</a> and this <a href="http://www.epicurious.com/recipes/food/views/Homemade-Pickle-Relish-353659">pickle relish recipe</a> is a little easier.</li>
</ul><br />
<ul></ul><b><u>Dairy </u></b><br />
<ul><li> <b><a href="http://theerdzcookingadventures.blogspot.com/2011/08/why-real-butter-is-better.html">Butter</a>:</b> Can be made by shaking or by beating heavy cream. </li>
<li><a href="http://theerdzcookingadventures.blogspot.com/2011/12/homemade-margarine.html"><b>Margarine:</b></a> Use half butter and half oil. </li>
<li><a href="http://theerdzcookingadventures.blogspot.com/2011/08/homemade-strawberry-cream-cheese.html"><b>Cream Cheese:</b></a> Made by adding a little salt to yogurt and straining.</li>
<li><b>Sour Cream:</b> Made with cream and buttermilk. Here's a <a href="http://www.food.com/recipe/homemade-sour-cream-70786">sour cream recipe with great reviews.</a> Here's a <a href="http://www.motherearthnews.com/Relish/How-To-Make-Sour-Cream-And-Cream-Cheese-Recipes.aspx">sour cream recipe </a>which uses heavy cream instead of half and half.</li>
</ul><b><u>Dips</u></b><br />
<ul><li> <b>Ranch Dip: </b>There are a lot of good recipes out there, but here is a <a href="http://cooklikeyourgrandmother.com/2008/03/buttermilk-ranch-dressing-with-home-made-mayonnaise/">ranch dip recipe </a>that is pretty easy to make. </li>
<li><a href="http://theerdzcookingadventures.blogspot.com/2011/11/great-salsa-recipe.html"><b>Salsa:</b></a> There are many different recipes out there, but here's a link to one of my favorites.</li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-83459707525543096582011-12-04T14:40:00.000-08:002011-12-13T23:02:54.870-08:00Homemade MargarineIf you are looking for a low cholesterol butter substitute, the best thing is to make your own margarine since this will not include trans fats as most store bought margarine does.<br />
<br />
2 Tbsp Real Butter<br />
2 Tbsp Light in flavor olive oil<br />
<br />
To make margarine, melt the real butter and stir in an equal amount of light in flavor olive oil. Let this mixture cool and it will solidify into margarine. Since vegetable oil is not great for diets, its best to use light in flavor olive oil instead.<br />
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Another option, which is much easier, is to substitute 1/2 of the butter called for in a recipe with light in flavor olive oil. This way the butter taste will remain in the recipe but it will have less cholesterol. It is the same effect as using margarine but easier.<br />
Zero fat diets are actually counterproductive. If you are looking for a low cholesterol butter substitute, the best thing is to make your own margarine since this will not include trans fats. To make margarine, melt 1 part real butter and stir in 1 part vegetable oil. Let this mixture cool and it will solidify into margarine. Since vegetable oil is not great for diets, you can use light in flavor olive oil instead. Another option, which is much easier, is to substitute 1/2 of the butter called for in a recipe with light in flavor olive oil. This way the butter taste will remain in the recipe but it will have less cholesterol.<br />
<br />
<a href="http://theerdzcookingadventures.blogspot.com/2011/12/making-homemade-condiments.html"><b>Return to Homemade Condiments Page </b></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-74811673063787577792011-12-04T13:49:00.000-08:002011-12-06T23:46:30.691-08:00How to Make Homemade Fruit SyrupMaking Fruit Syrup at home can be quite easy. A lot of people like to make big batches and then can them. However, I like making one to two jars at a time, which requires no canning and takes a little under an hour to make. I can have some syrup going in no time and let it cook while I am doing dishes. Here's a quick syrup recipe that will work with most types of fruit.<br />
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1 cup water<br />
1 cup sugar<br />
10 - 16 oz frozen or fresh fruit<br />
<br />
Stir water and sugar together in a small pan until sugar is dissolved. Bring to a boil over medium high heat. Lower heat to medium and continue to simmer for about <b>10 minutes</b>. Stir in fruit and bring to a boil. Simmer for <b>20 to 30 minutes</b> or until the mixture has the consistancy of syrup. I test this by letting the liquid drip off a spoon into the pot. If it pours quickly, it is not thick enough, but if it drips slowly, it is ready.<br />
<br />
Pour syrup into a clean jar, put a lid on it and place it in the refrigerator. Since you are making only one jar, there is no need to waste an unused <a href="http://www.amazon.com/Ball-31000-Regular-Mouth-Lids/dp/B000BX4PU2/ref=sr_1_1?ie=UTF8&qid=1323035247&sr=8-1">canning lid.</a> Use one which has already had the seal broken.<br />
<br />
<u>Canning </u><br />
If you end up with more than one jar, be sure to clean and sterilize the jar and lid you will use to can the additional syrup. Pour the syrup into the jar while it is still boiling. Leave at least half an inch of room at the top of the jar. Thoroughly, wipe and dry the top of the jar before placing <a href="http://www.amazon.com/Ball-31000-Regular-Mouth-Lids/dp/B000BX4PU2/ref=sr_1_1?ie=UTF8&qid=1323035247&sr=8-1">the canning lid</a> on top. While holding down the canning lid, screw on the lid ring snugly but not tightly. Wrap the jar with dish towels to keep in the heat. Let sit over night and then check the seal on the lid by pushing down in the middle. If it pops, the seal did not form and it is best to refrigerate.<br />
<br />
Alternately, some people feel safer using a boiling water bath for canning. If you have one or two jars, simply place the jars in a regular pot that is high enough that the jars can be submerged at least one inch in water. Boil water with the jars in it for about 35 minutes. This time will be increased for high altitudes.<br />
<a href="http://www.blogger.com/goog_142001128"><br />
</a><br />
<a href="http://theerdzcookingadventures.blogspot.com/2011/06/homemade-mango-syrup-recipe.html">Homemade Mango Syrup Recipe</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-21960397147767883672011-12-04T12:31:00.000-08:002011-12-13T22:59:50.891-08:00Make Your Own EggnogMaking homemade eggnog is quite easy and definitely healthier and more economical than buying it in the store. There are plenty of recipes out there, but the <a href="http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2/index.html%20">eggnog recipe </a>I used appeared to be one of the easiest. Even though, I left out the alcohol and didn't beat the egg whites separately, the eggnog turned out great.<br />
<br />
<u>Quick Eggnog: (based on recipe link above)</u><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagF5YEUoupSsrBjolcDOr_7Mkij0BnMd6o1ghFQAY2OA9L6SSHWvDsYeHQt8hTxC7xGx7N57F4TObZ27DYg1us17Sbb-5BqDrNXLxp7rKBHJf_lR6USZWDDCWX_fTN1ONIz08DedM8LM/s1600/eggnog.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagF5YEUoupSsrBjolcDOr_7Mkij0BnMd6o1ghFQAY2OA9L6SSHWvDsYeHQt8hTxC7xGx7N57F4TObZ27DYg1us17Sbb-5BqDrNXLxp7rKBHJf_lR6USZWDDCWX_fTN1ONIz08DedM8LM/s200/eggnog.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Spice Eggnog</td></tr>
</tbody></table>4 eggs<br />
1/3 cup sugar<br />
1/5 quart whole milk<br />
1 cup heavy cream<br />
1 tsp nutmeg<br />
*1/2 tsp vanilla or pumpkin pie flavor extract (optional) <br />
<br />
Separate Eggs. Beat Egg yolks until the color changes. Gradually mix in the sugar. Mix in milk, heavy cream and nutmeg. Add egg whites and beat on medium for 1-2 minutes. If you are making vanilla or pumpkin pie eggnog, beat or stir in flavor extract. Drink immediately or refrigerate to chill.<br />
<br />
<u>Raw Egg Concerns</u><br />
If you are concerned about the possible dangers of consuming raw eggs, the best thing to do is to use the freshest eggs you can find. Sometimes the free range and organic eggs will not be the best choice since these eggs tend to sit on the shelf longer. Also, if you prefer pasteurized eggnog, there are instructions for making <a href="http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2/index.html%20">cooked eggnog in this recipe</a>.<br />
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<u>Eggnog Recipes</u><br />
Aside from sprinkling in some nutmeg and drinking it plain, here are some ideas for what to make with eggnog.<br />
<ol><li>Eggnog latte or cappuccino: Turn your espresso drinks into a holiday treat by steaming eggnog in the place of milk and adding a sprinkle of nutmeg.</li>
<li>Eggnog ice cream: Try using Eggnog in the place of milk and heavy cream, or better yet, google "eggnog ice cream recipe."</li>
<li>Vanilla Eggnog: When making your homemade eggnog, mix in a tsp of vanilla. The same can be done with other popular eggnog flavors.</li>
<li>Eggnog as an alcoholic drink: Stir in bourbon, brandy or Irish whiskey.</li>
</ol><a href="http://theerdzcookingadventures.blogspot.com/2011/10/taking-advantage-of-low-milk-prices.html">Taking Advantage of Low Milk Prices</a> <br />
<ol></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-66749621071035729192011-11-28T23:45:00.000-08:002013-05-18T11:44:20.604-07:00Gelatin Candy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_eWZDLIFsT4yA6TsEOIZ2Z_GJfhwq7ReRWK-Y7mkR-IAUhl71fDXUzC5T1rUPuYPlK2AXj_2_muP4w9wg6OyhCeVIuSNiuzK_FvTZqh4BED0zcyJ4n8U1cFsgFD_PRAXFWAB_VQG5Ko/s1600/sugargummies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_eWZDLIFsT4yA6TsEOIZ2Z_GJfhwq7ReRWK-Y7mkR-IAUhl71fDXUzC5T1rUPuYPlK2AXj_2_muP4w9wg6OyhCeVIuSNiuzK_FvTZqh4BED0zcyJ4n8U1cFsgFD_PRAXFWAB_VQG5Ko/s200/sugargummies.jpg" width="200" /></a></div>
<script type="text/javascript">
Gelatin Candy
</script>Working with Gelatin has not been entirely easy, but once you get the hang of it, the results are definitely worth it. Here are some things to remember when making gummy bears, gum drops or gummies:<br />
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<ol>
<li>Pay attention to the water and gelatin ratio. If you make a recipe and the gummy bears are too soft, try making the same recipe with more gelatin. Likewise if the gummies are too hard, reduce the gelatin. I haven not found a lot of great recipes out there for gummies, so the best thing to do is to experiment until you find the texture you are looking for. </li>
<li>Make sure you stir the gelatin right after adding it to water. If the recipe calls for the gelatin to soften, sprinkle the gelatin evenly over cold water. If the gelatin sits in the water in clumps it will harden into a clump and no amount of heat will loosen the resulting glob.</li>
<li>Some recipes recommend using cold or wet molds; however, all gummies are easier to remove from the molds when kept in the freezer.</li>
<li>Homemade gummy candy generally does not call for preservatives. So be sure to eat them shortly after making them or else keep them refrigerated in an airtight container. </li>
</ol>
<b><a href="http://theerdzcookingadventures.blogspot.com/2011/11/natural-sugar-gummies.html">Natural Sugar Gummies Recipe</a></b><br />
<b><a href="http://theerdzcookingadventures.blogspot.com/2011/11/natural-gummy-bear-recipe.html">Natural Gummy Bear Recipe</a></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-b6wcNPMLx-rIi_PLZmmPdHfNI0xR34rQU3f9-m2bCWqBrUyr0sUakyPdzN1Gfvzy0CSzkSImvWeAuPWSYWyMIflTOp_Oss1qsAmf6ivf-KpV7yBzb07v_OMO0LQD_tN2nYZXHq4K-s/s1600/natural+sugar+gummies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-b6wcNPMLx-rIi_PLZmmPdHfNI0xR34rQU3f9-m2bCWqBrUyr0sUakyPdzN1Gfvzy0CSzkSImvWeAuPWSYWyMIflTOp_Oss1qsAmf6ivf-KpV7yBzb07v_OMO0LQD_tN2nYZXHq4K-s/s200/natural+sugar+gummies.jpg" width="200" /></a></div>
<ul>
<li><a href="http://theerdzcookingadventures.blogspot.com/2011/07/gelatin-2.html">gummy making notes</a> 7/12/2011 </li>
<li><a href="http://theerdzcookingadventures.blogspot.com/2011/11/gummy-bears-first-attempt.html">Gummy Bears </a>16 Nov 2011 </li>
<li><a href="http://theerdzcookingadventures.blogspot.com/2011/11/natural-sugar-gummies.html">Making Sugar Gummies </a>29 Nov 2011 </li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3929158615112109498.post-44914022496636930482011-11-28T23:32:00.001-08:002013-05-18T11:37:31.375-07:00Natural Sugar Gummies<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgqYtA9w-YAAzkyCaozNwuwGjOJ9AU5Va6pF3c4apdW5Mr8Dd14a9GKLaqBm3qOEMFoKT91yWfrAtxSksai7bNhrqxPXuZbleXJ-H2JC2YSsCEQJaNBJXA7pYE8ZxgqEyXkXd6Xr2K-8/s1600/natural+sugar+gummies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgqYtA9w-YAAzkyCaozNwuwGjOJ9AU5Va6pF3c4apdW5Mr8Dd14a9GKLaqBm3qOEMFoKT91yWfrAtxSksai7bNhrqxPXuZbleXJ-H2JC2YSsCEQJaNBJXA7pYE8ZxgqEyXkXd6Xr2K-8/s320/natural+sugar+gummies.jpg" width="320" /></a>Since there appears to be a lack of variety in online gummy recipes, I decided to do some experimenting in order to come up with something new. What I was really shooting for was a softer gummy bear but not one that was too soft. Luckily, my experiment worked, so here is the recipe.<br />
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<ul class="clr">
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1</span>/2 cup</span> sugar<span class="name"> </span> </span> </li>
<li class="ingredient"><span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">envelopes</span></span> unflavored gelatin<span class="name"> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">cup</span></span> water </span></li>
<li class="ingredient"><span class="ingredient">1/4 tsp natural food color </span></li>
<li class="ingredient"><span class="ingredient"><span class="name"> </span> </span> 1/4 - 1/2 tsp natural flavor extract </li>
</ul>
Combine the sugar, water and gelatin in a small saucepan and stir. Continue stirring over low heat until the mixture melts. Bring to a boil over medium-low heat. Continue stirring and simmer for approximately 2 minutes. Lower heat of the mixture starts to burn. Remove from heat and add the food color and flavor extract.<br />
<br />
If using chocolate molds, allow the mixture to cool for a minute and then begin filling the molds. Place the first mold in the freezer while filling the second mold. The Gummies will be easier to remove when the molds have been in the freezer for 5-10 minutes.<br />
<br />
Spread a couple tablespoons of sugar on a plate so the gummies will be ready to roll. Use your fingers to peel the gummies one by one out of the molds. The gummies will be sticky so be sure to place them directly in the sugar and roll them immediately.<br />
<br />
Gummies come loose from the molds easier if you dip your fingers first in sugar. If the gummies start to get soft, place the mold back in the freezer for a few minutes. <br />
<br />
Store gummies in an airtight container in the refrigerator. Gummies will spoil if left out.<br />
<br />
<a href="http://theerdzcookingadventures.blogspot.com/2011/11/gelatin-candy.html"><b>Return to Gelatin Candy Page </b></a>Unknownnoreply@blogger.com0