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The dark recesses of the kitchen
Oct. 3rd, 2015 12:51 pmI 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.
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.
