Ingredients
Cucumbers:
Use fresh and unblemished; the
smaller the better
Can use other veggies (eg, carrots,
beets) but combine veggies of
similar density
Avoid any stems
Brine:
3 cups vinegar (at least 5% acidity)
2 cups water
¾ cup sea or kosher salt
Peppercorns
Mustard seeds, etc
Fresh dill
A little sugar (optional)
Directions
Makes about three 16 oz jars
Preparing jars:
To sterilize jars and rims that have been previously used, place
clean ones in a 250F oven on a towel-lined baking sheet for at
least 30 minutes. Use new lids.
Preparing veggies:
Wash and set cucumbers in sterilized, hot jars. Leave ½ inch
head space. Make brine and bring to a boil and pour over
cucumbers. These should be fully submerged. Punch out any
air bubbles. Seal and keep in fridge. Cucumbers will be ready
in a few days but give carrots and beets up to a week. Will
keep for about 1 month.
Implements
-Large pot
-Sterilized jars
Comments
Good cucumbers in LA: Valdivia Farms
Good dill in LA: Tamai Family Farms
Showing posts with label Basics. Show all posts
Showing posts with label Basics. Show all posts
Saturday, March 11, 2023
Sunday, November 14, 2010
Foolproof Pie Crust using a Cuisinart machine
Ingredients
1 1/8 cup Flour
1 stick butter - cold as possible - diced
1/4 tsp. salt
1/8 cup ice water
Directions
Put on an apron because the food processor will spew out flour dust in the beginning
With the normal blade in the cuisinart, add the flour and butter.
Pulse the machine as the butter is cut into the flour using as few cycles as you need to do the job. Once the dough is chopped, slowly add the cold, cold water while pulsing.
Dump the ingredients out onto a bread board or pastry cloth and pull it all together making a ball with your hands.
Wrap in plastic wrap and refrigerate for at least an hour.
Pre-heat oven to 350 F
Roll out the dough large enough to cover your pie pan and pinch the rim to keep the crust from pulling away during the "pre-cook" phase. Try not to overwork the dough. Prick bottom with a fork in a few places.
Put crust into oven and cook for about 10-12 minutes (convection oven) until slightly firm, but not brown.
Take crust out of oven and finish the baking of whatever you are making.
Implements
Cuisinart machine
pastry cloth or bread board
Comments
I use this crust for quiche and add spices to it (like basil and sun dried tomatoes).
Makes one 9" crust. - double for a covered fruit pie.
1 1/8 cup Flour
1 stick butter - cold as possible - diced
1/4 tsp. salt
1/8 cup ice water
Directions
Put on an apron because the food processor will spew out flour dust in the beginning
With the normal blade in the cuisinart, add the flour and butter.
Pulse the machine as the butter is cut into the flour using as few cycles as you need to do the job. Once the dough is chopped, slowly add the cold, cold water while pulsing.
Dump the ingredients out onto a bread board or pastry cloth and pull it all together making a ball with your hands.
Wrap in plastic wrap and refrigerate for at least an hour.
Pre-heat oven to 350 F
Roll out the dough large enough to cover your pie pan and pinch the rim to keep the crust from pulling away during the "pre-cook" phase. Try not to overwork the dough. Prick bottom with a fork in a few places.
Put crust into oven and cook for about 10-12 minutes (convection oven) until slightly firm, but not brown.
Take crust out of oven and finish the baking of whatever you are making.
Implements
Cuisinart machine
pastry cloth or bread board
Comments
I use this crust for quiche and add spices to it (like basil and sun dried tomatoes).
Makes one 9" crust. - double for a covered fruit pie.
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