The Real Know How

How-Tos, Videos, Tutorials — Ramping Up for the 21st Century

Archive for the month “March, 2012”

How to Make Powdered Eggs

Here’s a video on how to make powdered eggs using a flour mill. The eggs are cooked in a nonstick pan, dehydrated and then run through a flour mill a couple times until powdered.

Teflon is nasty stuff, so I hope she uses a ceramic coated non-stick pan — and probably things would be more efficient in a dehydrator (store bought or rigged).

Apparently eggs prepared this way can be rehydrated to make scrambled eggs and other egg dishes or added without rehydrating to baked goods recipes and can last 5-10 years if stored in an airtight container.

Make Ginger Vinegar Cordial or Shrub

A shrub is an old-time drink with an acidic base, in this case vinegar. The shrubs I’ve read about call for fruit.

Pairing fruit with vinegar was a way of preserving it without refrigeration, so that, for example, you could have a berry drink in winter, when berries would otherwise not be available.

Julie, in New South Wales, Australia made a ginger flavored version based on this recipe and writes:

“The cordials are generally drunk diluted about 1:10 with water, soda water or rum; we tried ours with lemonade because we had an open bottle in the fridge which needed drinking.

Damn! It’s good!

Sorta kinda like a cross between lemon/lime bitters and ginger ale, to my palate (with the lemonade that is). The cider vinegar gives it a tang on your tongue which feels deceptively alcoholic, except of course, it isn’t, so I reckon it would make the base for an excellent mocktail.

So easy to make too”

Ingredients you’ll need: vinegar, a flavoring (here it’s ginger) and sugar.

Julie notes that “To make a berry shrub, substitute 1½ cups raspberries, blackberries or blueberries for the ginger and reduce the cider vinegar to 2/3 cup for blueberries and ½ cup for raspberries and blackberries.”

Click here to view the full ginger shrub tutorial.

Small Scale Aquaculture and Aquaponics in Maui

Aquaculture and aquaponics on a family-sized scale in Maui, Hawaii. They are growing mainly tilapia whose waste they filter out and use to grow food plants.
CLICK THROUGH TO VIEW AS EMBEDDING IS DISABLED.

Beekeeping 101

Beginner beekeeper (at the time he filmed), Guy Michaelson in North Carolina takes us through picking up his bees and his initial set-up and experiences with the bees.

Kudos to Janis Michaelson who it seems is the camera person behind these videos.

Copenhagen Cargo Bikes

That video was for me a little like visiting Mars. This next video highlights what Copenhagen did to get to a state where so many people are transporting their stuff and themselves on bikes.

How to Shampoo with Baking Soda and Vinegar

DIY “Air Conditioner” for Cheap

This “air conditioner” design uses a fan to force cold air out of a cooler stocked with ice. elliotdeg says it only cost him about $11 to make.

How to Make Soy Milk And Then Tofu

A detailed video tutorial on how to make first soy milk and then tofu from that soy milk. An electric soy milk maker makes the first step fast and easy (you don’t have to watch the pot as when you do it manually, as is demonstrated. I’m not clear on what she is using to curdle the soy milk as she uses both two different names but you can use either nigari (magnesium chloride) or gympsum aka terra alba to curdle the soy milk

Make Fromage Blanc/Farmer’s Cheese

This is a fresh cheese, similar to Indian paneer (except that it isn’t pressed or cut into cubes). This recipe makes a luscious, spreadable, fresh cheese.

Chef John of foodwishes demnostrates how he makes fromage blanc with milk, buttermilk, salt and lemon juice. He notes that the ingredient amounts are crucial — you can view his recipe with exact amounts here.

Making Labneh (Yoghurt Cheese)

Labneh making is pretty straightforward and can be formed into balls and preserved in oil.

Mariam shows us how to make labneh, step by step:

Dede shows us how she makes plain labneh then flavors it:

The labneh I’ve had before (at a restaurant) was over-the-top in a good way rich and creamy, so may guess is how tasty it is is greatly affected by the yoghurt you use and the milk/cream it’s made with.

The labneh can be preserved in oil and in this way stored for months without refrigeration. To do so, the labneh is drained for longer and formed into balls (labneh makboos).

Evelyn write “This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.

Read more: http://www.food.com/recipe/yogurt-cheese-labneh-88089#ixzz1pn4sP7oS” and gives this recipe

The recipe proceeds pretty much like Dede and Mariam’s tutorials but instead of draining the yoghurt for 12 hours or overnight you drain the yoghurt for something like 24 hours, until you are able to form the yoghurt into balls, which you then chill in the fridge to firm up further. The balls are then put into a heat sterilized jar and covered with oil.

I assume that getting out as much water as possible is important in being able to preserve these balls – though the active yoghurt culture will also play its part.

Ellie from Home Cooking in Montana adds herbs and spices to the oil she pours over her labneh makbus.

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