Cooking Disasters

Morning Glory said:
Talking of disasters, my Easter meal was one such. I cooked this lamb tagine two days before. I kept tweaking it and adding to it. In the end it tasted muddled and muddy. Completely overworked
Click to expand...
You wondered about cooking Indian... but well done for trying the tagine.
You know what they say: If you've never made a mistake, then you've never tried anything.
Next time you make it, it will be brilliant.
 
I just remembered another one.
Making pickles. Getting the right amount of vinegar and water sorted. All done & all fine. In the fridge and tasted after a couple of days
No acidity :scratchhead:
After lots of thinking I remembered that I filled that vinegar bottle with water for something else. Then must have put it back with the condiments.
So those pickles were made with water only :banghead:
 
badjak said:
I just remembered another one.
Making pickles. Getting the right amount of vinegar and water sorted. All done & all fine. In the fridge and tasted after a couple of days
No acidity :scratchhead:
After lots of thinking I remembered that I filled that vinegar bottle with water for something else. Then must have put it back with the condiments.
So those pickles were made with water only :banghead:
Click to expand...
You've got that label aversion affliction...
 
badjak said:
I just remembered another one.
Making pickles. Getting the right amount of vinegar and water sorted. All done & all fine. In the fridge and tasted after a couple of days
No acidity :scratchhead:
After lots of thinking I remembered that I filled that vinegar bottle with water for something else. Then must have put it back with the condiments.
So those pickles were made with water only :banghead:
Click to expand...
Did you redo?
 
Interesting - Sandor Katz reckons you don't even need salt to get cabbage to ferment
 
It was a (suposed to be) vinegar pickle and put in the fridge.
Salt and cabbage makes sauerkraut :)
I need slightly higher than normal salt content due to my higher temperatures.
I wouldn't chance it without salt
 
badjak said:
It was a (suposed to be) vinegar pickle and put in the fridge.
Salt and cabbage makes sauerkraut :)
I need slightly higher than normal salt content due to my higher temperatures.
I wouldn't chance it without salt
Click to expand...
I do like a nice jar of pickled cabbage - red in particular. I use a middle eastern pink (from added beetroot pieces for colour) pickled turnip method - both salt and vinegar- sounds similar.

Early in my fermentation attempts I didn't realise that sourdough starter should be allowed to run its bubbling course before placing in the fridge 😅
 
ZCook said:
Early in my fermentation attempts I didn't realise that sourdough starter should be allowed to run its bubbling course before placing in the fridge
Click to expand...
I got my own way with sourdough.
I add 60-65 ml water to my starter, stir like crazy, add 100 gr flour, stir as much as I can.
Remove 160 gr, put in bowl, return starter to the fridge.
Been working fine for a number of years now. Stiff starter, but no calculations as it is at the same hydration as my bread & pizza dough :)
 
badjak said:
I got my own way with sourdough.
I add 60-65 ml water to my starter, stir like crazy, add 100 gr flour, stir as much as I can.
Remove 160 gr, put in bowl, return starter to the fridge.
Been working fine for a number of years now. Stiff starter, but no calculations as it is at the same hydration as my bread & pizza dough :)
Click to expand...
You don't take it out and let it froth?
 
ZCook said:
Interesting - Sandor Katz reckons you don't even need salt to get cabbage to ferment
Click to expand...
You don't. The lactobacillus is happy with or without the salt. The salt is there mainly to inhibit the bad bugs from getting started before the lactobacillus can change the the pH.

We're going OT... 🤫
 
Back OT....

I've had several lactofermentation projects go bad on me.
Partly hygiene, partly because the level of liquid decreased due to evaporation and became too low.
It results in some very interesting colour schemes of mould and bacteria ;)
 
You must log in or register to reply here.
Back
Top Bottom