Can It, Bottle It, Smoke It: And Other Kitchen Projects by Karen Solomon

By Karen Solomon

Have you ever desired to . . .
Bottle your personal soda? Press your individual tofu? Smoke your individual cheese? Boil your personal bagels? Ferment your personal miso? Can your individual tomatoes? Roast your personal coffee? 

Can It, Bottle It, Smoke It
walks you thru a slew of pleasurable culinary tasks to inventory your larder and bathe your folks with artisan food and drinks, kitchen staples, and completely addictive snacks. Karen Solomon—veteran meals author, kitchen explorer, and writer of Jam It, Pickle It, treatment It—brings forth a brand new choice of 75-plus recipes for condiments (Plum Catsup), cereals (Cornflakes), crunchy snacks (Tortilla Chips), drinks (Soy Milk), and extra. no matter if you’re a starting or professional domestic prepare dinner, you’ll be encouraged to pump up the facility of your pantry. 

With specified guideline on crucial innovations, time commitments for every undertaking (from 20 mins to two hours to a weekend), and labeling and wrapping assistance, Can It, Bottle It, Smoke It may help you get inventive within the kitchen. So go away the grocery aisle’s industrially produced packaging and secret constituents in the back of and sign up for the city homesteading revolution as you whip up a bevy of jars, bottles, and baggage jam-packed with impressive hand-labeled eats.

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Sample text

Wonton wrappers,3-1/2inches square, are made from a flour and egg dough and come in two thicknesses: very thin for deep-fry­ ing, and thick for steaming or for making dumplings. Tofu sheets or skins also can be used as wrappers. See photo facing page 32 for various wrappers. Seasonings Chili Sauce: Nam jim is a prepared Thai seasoning that can be used as a condi­ ment or mixed into a dish. Chili Paste with Soybean Oil Namprik pow is a sweet, mild, and smoky chili sauce that often is used as a flavor enhancer in salad dressings and soups.

2 tablespoons finely diced fresh ginger 1 tablespoon red chili sauce [sambal olek] C ombine the soy sauce and sugar in a small saucepan. Place over medium heat and cook for 7 - 1 0 minutes or until the sugar is dissolved and the mixture thickens. Remove from the heat and let cool. Stir in the onions, tomato paste, vinegar, ginger, and red chili sauce. Serve on the side with grilled and satay dishes. or Tabasco, more or less to taste Gaeng Koa Curry Paste Namprik Gaeng Koa Makes 1 cup Gaeng koa is a simple version of Thai red curry paste that has less complex flavors and less spicy ingredients than other curries.

Chop or grate it into small chunks, or heat in a microwave for 2-3 minutes to melt, to measure it before using. Store the same way as ordinary sugar. See photo, facing page 32. Soy Sauces: See Soy Products, page 13. Stir-fry Sauce: Nam mun hed is similar to oyster sauce but is made from plantbased ingredients, such as mushrooms with sweetened soy sauce, and is used mostly in vegetable stir-fry dishes. It comes in many varieties: mushroom stirfry sauce, vegetarian stir-fry sauce, and vegetarian marinade sauce.

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