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| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
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#16
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| I have. But not recently. Just followed the directions in the Ball Blue Book. I also do a watermelon preserve, which is an old Eastern Kentucky specialty. This is not the rind, you underestand, but a preserve made from the flesh. Delicious! |
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#17
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| I haven't had any watermelon rind pickle since my grams was around. That stuff is like candy. |
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#18
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| Cha ching.....I'd heard strawberry and asparagus season were ending last Wed. Sat. I picked up 12 qts of strawberries, 4# rhubarb (which was not suposed to come back after the horrible frost), asparagus.....all local.....made jams....lots of jam.....orange zest, chambord added for umph.... also picked up another case of baby artichokes and spent last night watching movies and trimming them...they are in a high lemon water bath...probably blanch and freeze the majority of them. Picked up the new Ball Jar Canning Cookbook for only $1.98 at the grocery store. |
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#19
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| I think earlier in this post people were talking about pickled beets. There are two recipes in the Ball Blue Book, one of which my mother always made. It's the simpler of the two. I don't have the book here so I can't look it up. Anyway, it's a very good recipe. She makes great apple butter too, and I know that recipe is in that book also. |
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#20
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| I'm making some watermelon rind pickle tomorrow. I'll let you guys know how it goes... KYHierloomer- Care to let us in on the secret of the watermelon flesh preserve? |
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#21
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| I heard you guys talking about me, or was that another Andy? I make my own kim chee. You can drain the brine (Korean) or keep it as King's kim chee does. I get Korean ground piments for mine. They're not very hot so you can add more for great flavor. A little dried bonito or shrimp paste added before fermenting is good. Last edited by AndyG; 09-09-2007 at 08:28 PM. |
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#22
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| I was referring to a professional executive chef named Andy....who works in STL and preserves. As this is under the professional forum that's pretty much the directions I take my threads in....."Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more." |
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#23
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| is awesome for pickled onions, heres how i make mine, peel all the onions and pack tightly in to wide mouthed jars, then add a tblsp of sugar either white or brown (which gives a slight caramelly flavour with the vinegar)to each jar, a few pinches of pickling spice, then i play with other seasonings, in some jars i would add some hot little red chilies and some garlic, other jars just garlic, and even some jars with out garlic then bring to boil in a stainless steel stock pot malt vinegar and pour over onions , with a table knife, slid down the inside of the edge of the jar ( it stops the jar from cracking and it helps to get rid of the airbubbles, ) cover onions to top of jar, then place lids/seals on tightly, wipe down jars and let sit on a chopping board till cool, let sit in pantry or dark cupboard for 3 weeks before eating Quote:
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#24
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| Quote:
Quote:
can you tell me about your apple butter , what do you have it with , and how long does it keep for |
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#25
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| how do you make the apple butter (if you dont mind sharing the recipe) |
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#26
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| Apple butter is the super reduced version of apple sauce. It scorchs like mad, so it needs to be stirred alot at the end. You can do the same thing with pumpkins or quinces. For watermelon pickle, I still trying to get my aunts recipe. Otherwise, I'll be using the recipe from the Bell book or whatever. The basic procedure is: Peel watermelon rind and dice in ~1 inch cubes. Soak in a week brine overnight. Drain and rinse the next day. Cook the rind with sugar, vinegar, warm sweet spices (clove, all spice, cinnamon, black peppercorn etc), I think you add a little water as well. Until rind is tender. Can if you want to, or store in fridge. |
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#27
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| Quote:
Last edited by AndyG; 09-10-2007 at 09:29 AM. |
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#28
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| you have to be quite careful with them as the inner kernal contains arsenic i think Quote:
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#29
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| So would that make like a solid block, like as in quince pate or would it be a softer construction and what would you use apple butter for Quote:
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#30
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| Apple and pumpkin butters are more like a thick puree. |
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