Can It, Bottle It, Smoke It: And Other Kitchen Projects
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Have you ever wanted to . . .
Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee?
Can It, Bottle It, Smoke It walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with artisan foods and drinks, kitchen staples, and utterly addictive snacks. Karen Solomon—veteran food writer, kitchen explorer, and author of Jam It, Pickle It, Cure It—brings forth a new collection of 75-plus recipes for condiments (Plum Catsup), cereals (Cornflakes), crunchy snacks (Tortilla Chips), beverages (Soy Milk), and more. Whether you’re a beginning or seasoned home cook, you’ll be inspired to pump up the power of your pantry.
With detailed instruction on essential techniques, time commitments for each project (from 20 minutes to 2 hours to a weekend), and labeling and wrapping tips, Can It, Bottle It, Smoke It will help you get creative in the kitchen. So leave the grocery aisle’s mass-produced packaging and mystery ingredients behind and join the urban homesteading revolution as you whip up a bevy of jars, bottles, and bags full of outstanding hand-labeled eats.
sauté until soft, about 3 minutes. Add the ginger and garlic and cook, stirring constantly, 3 minutes more. Add the curry powder and allow the spices to toast for 1 minute. Add the chicken and the tomatoes and stir well to combine, scraping up all of the browned bits from the bottom of the pan. Cover, reduce the heat to medium-low, and allow to gently simmer for 15 minutes. Stir in the peas, cover again, and allow to simmer for 5 minutes more. Serve immediately over rice. miso I used to
jump-start your fermentation, either store-bought or from your own previous batch of miso. This is optional, but it will help accelerate the process. For more awesome hardcore miso info, pick up The Miso Book: The Art of Cooking with Miso by John Belleme. Makes 5 pints TIME COMMITMENT About 6 weeks 1¼ pounds dried soybeans (about 3¼ cups) 1¼ cups sea salt 2 pounds Koji rice (about 5¼ cups) ¼ cup unpasteurized miso (optional) 5 to 6 cups water INSTRUCTIONS Soak the soybeans in 8 cups
of water for at least 12 hours but not more than 24. Drain and rinse the beans thoroughly. In a large covered stock pot or Dutch oven, cover the beans with water by 2 inches. Cover, bring to a boil, and then reduce the heat to a simmer for about 3½ hours, stirring from time to time, until the beans are soft and tender to the bite. Err on the side of overcooked rather than under. Drain and rinse the beans. Mash them with a potato masher or ricer. Transfer the bean puree to a very large bowl or
directly onto the grill’s lava rocks or grill plate. For the nuts, flip over an 8-inch square disposable aluminum pan so that its bottom is facing up. Using a sharp knife, cut a couple dozen slits into the bottom and sides of the pan. These will let smoke pass through the pan and around the nuts. Pour the nuts into the pan and shake them into a single layer. Place the nuts on the “cool” side of the grill, away from the coals or grill plate. Cover the grill, positioning the open vents over the
quince, peeled, cored, and cut into 1-inch cubes ⅔ cup sugar ⅔ cup water ¼ teaspoon kosher salt ¼ cup fresh lemon juice (from about 2 lemons) INSTRUCTIONS Line a small rectangular baking dish (about 6 by 4 inches) with parchment paper, and lightly oil the paper with a neutral vegetable oil. Combine the quince, sugar, water, and salt in a medium saucepan. Cover, and bring to a boil over medium-high heat. Reduce heat to a simmer and stir occasionally for 20 to 25 minutes, until the fruit