In ratio, 1 mol acetic acid to 0.5 mol sodium bicarbonate, or 1.2L aqueous solution 5% acetic acid (white vinegar) to 42g sodium bicarbonate.
Source: https://www.reddit.com/r/AskCulinary/comments/1vzi2c/how_do_i_make_vinegar_powder/
Combine warm water, sugar and yeast in a bowl and whisk to dissolve yeast. Proof yeast 5-10 minutes, until foaming.
Combine flour and salt in bowl of a stand mixer and combine with paddle attachment. With mixer on low speed, add water mixture by halves until a soft dough forms., about 2 minutes.
Rest dough 10 minutes.
Swap to a dough hook attachment and run mixer on low to medium speed, kneading dough 8-10 minutes, scraping down the sides of the bowl if necessary. Add pinches of flour if dough remains too sticky, being careful not to add too much flour. A slightly sticky dough will yield a crispier, fluffier crust.
Turn out dough into an oiled bowl, and coat on all sides. Cover and allow to rise until doubled in size and dough does not bounce back when poked, about 2½ hours.
Punch down dough and divide into two balls. Place balls on an oiled sheet and rest at least 10 minutes. Dough balls may also be wrapped in pinch paper and frozen for later use. If using immediately, coat a work surface lightly in bench flour or corn meal Shape dough into 12″ rounds for pizza.
This recipe uses a nitrite curing salt in the brine, and will be shelf stable in an airtight container 1-2 weeks.
Recommend a lean beef cut: eye round, top round, bottom round, flank, skirt or lean brisket flat.
Cut thinly across the grain, ⅛” to ¼”, for a more tender final product, or thinly with the grain for a chewier end product. Par-freeze the meat 30 minutes to 2 hours before slicing to achieve a consistent, thin slice.
When dehydrating, the meat is done when it is stiff when held, but barely cracks when bent.
Dry measures are approximate, I was eyeballing the ingredients.
Trim any surface fat from the beef roast and freeze 30 minutes to 2 hours to help with slicing thin.
While the beef freezes, prepare marinade. Combine ingredients in a nonreactive steel or glass vessel. Adjust ingredients to taste.
Slice frozen meat thinly across the grain (recommended) into approximately ⅛” thick slices, about 2 inches wide. Combine sliced meat and marinade in a zip lock bag, thoroughly coating the meat. Displace air and seal. Refrigerate 8 hours to overnight, redistributing the marinade once or twice.
To dehydrate, spread meat slices evenly in a single layer on a dehydrator screen or metal rack, leaving a small gap between each piece. Blot each side dry with a paper towel to help drying.
Place in food dehydrator, electric smoker or oven at 165°F for 4 hours. After 4 hours, check meat for doneness. Recheck periodically until done, up to 2 more hours. Do not overdry.
I might need to try this for Easter.
Adapted from the Buttermilk Pancakes recipe.in The Joy.of Cooking (2000).
Note: Use a wide 2 quart measure for the batter to pour directly on the griddle for less mess.
Combine dry ingredients in a 2 quart bowl, and whisk to combine.
Combine wet ingredients in a 20 oz bowl.
Preheat griddle to 350°F.
When griddle is hot, pour wet ingredients over dry, and combine with a whisk until just combined. Leave some pea-sized lumps, and do not overwork the batter.
Pour ⅔ cup portions onto griddle in batches, and flip when bubbles start to form. Turn 2 to 3 times until cake is firm and airy.
This is perfect as written. I make a batch to freeze in parts, and thaw for a week of breakfasts.
This is a rich broccoli & cheddar soup based on a copycat recipe of a famous artisan bread restaurant chain.
Serves 6-8.
Melt butter over medium high heat, and sauté onions and shallots until translucent and tender, but not yet browned. Add carrots and garlic continuing to sauté until aromatic, about 2 minutes. Add wine and reduce. Sprinkle flour over the vegetables and whisk into a roux.
Slowly add milk stirring continuously to avoid lumps. Add chicken stock and cream cheese stirring to break up lumps.
When the soup is smooth and combined, add broccoli florets and chicken. Simmer until broccoli is softened and chicken is warmed through, about 15 minutes.
Add cheddar cheese in batches, stirring to incorporate. Salt and pepper to taste.
Serve garnished with shredded cheddar cheese, bacon bits and fresh chives.
Combine dry spices in a bowl or shaker.
Coat brisket with mustard, enough to help the dry spices stick. Coat brisket liberally with dry rub, and allow to stand refrigerated up to 8 hours.
Interesting. Try this later.
Source: https://www.kalejunkie.com/nicole-modic-blog/life-changing-chocolate-chip-tahini-cookies
This stew is normally made with shrimp instead of chicken.
Serves 8.
IngredientsPrepare Andouille sausage, splitting lengthwise then cut into ½” pieces. Prepare chicken by chopping into 1″ pieces, bite-sized.
Prepare a bouquet of fresh herbs, if using.
Preheat a large dutch oven over medium-high heat. Sear Andouille sausage, leaving any browned bits behind. Remove to a bowl.
Add oil and butter to the pot. When butter has melted and foamed, sprinkle flour over top and whisk into a roux. Whisk roux continuously over medium-high heat until toast brown and aromatic, about 10 minutes.
Add chopped onion, pepper and celery to roux and sweat until onions are just translucent, but not browned. Add garlic and tomato paste, and sauté until aromatic, another 1-2 minutes. Add half of the chicken stock and deglaze any brown bits at the bottom of the pan. When the pot is clean, combine remaining ingredients, returning the sausage to the pot.
Stir to combine, and add water to desired consistency. Lower heat to a simmer until chicken is cooked through, about 30 minutes.
Serve over rice.
Adapted from Chicken and Andouille Etouffé by Saveur