sarahbyrdd: (Cooking)
[personal profile] sarahbyrdd
I was cleaning up the kitchen and came across the bottle of vinegar that I started OH SO LONG AGO.

http://sarahbyrdd.livejournal.com/98927.html

I remember we stuffed the manky bits in a jar and let them get mankier (is that a word?) and after 2 weeks or so strained them off through cheese cloth and stored a snaptop 750mL worth.

Yeah.  I remember trying the vinegar about six months out and it was disgusting.  But I didn't pour it out.  I closed the bottle and forgot about it on the back of the counter.  NOW it tastes like vinegar.  It's rather assertive, but will be nice for vinegrettes.  I don't detect any lingering pear flavor.  But as low maintenance kitchen experiments go, I'm not disappointed.

BONUS: I found the dried scraps from the paste de genoa which are NOT mouldy, so I do have something to show for those efforts.

Maybe I can come up with an A&S entry along the lines of food preservation successes and failures and unexpected occurences.  

Date: 2015-10-06 02:05 am (UTC)
From: [identity profile] kuzu-no-ha.livejournal.com
You really should do that! What a great A&S that would be!

Date: 2015-10-12 04:39 pm (UTC)
From: [identity profile] alysten.livejournal.com
Food science makes the best A&S.

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sarahbyrdd

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