Pearl Sutton wrote:They are basically a bread and butter pickle variant, less sugar than most B&B pickles I have had recently (they seem to be nothing but syrup to me :P) and spiced really nicely!
Mk Neal wrote:Pearl, in Estonia they make a winter squash pickle that is raw diced squash with light syrup of vinegar, sugar, and cloves. Tasty and refreshing.
Yup. I can see that. It IS hazardous. Eggplant isn't.
In the past, pickling lime was used to ensure firm, crunchy pickles. Today, pickling lime is used less often due to dangers that arise from improper use of the powder.
Oooh, alum! I have that!
The purpose of food-grade lime is to preserve the pickles' firmness, and a similar firming agent, alum, is sometimes used instead of lime in some pickling recipes.
And that's where you get the botulism I have seen mentioned also. Se if you do this, RINSE IT OFF VERY WELL!!
Because the Lime is alkaline, you have to get rid of it all, or it would neutralize the acidity that you are going to use to preserve the pickles with. People haven't always rinsed it thoroughly, though, leaving some alkalinity and raising the pH of the pickling batch by neutralizing the acidity.
Jay Angler wrote:@ Pearl Sutton - I'm now confused. Are you going to try to use the eggplant to temporarily make the squash more alkaline? If that's what you mean, it doesn't matter *what* you use to make the target veggie more alkaline - if you don't wash it off well, it will still neutralize the acidity of the recipe, and that will still raise the risk of botulism. You either have to get rid of the alkaline material before canning, or increase the acid - more vinegar, or some recipes call for adding lemon or lime juice, to get the same level of protection. (This is from *very* old chemistry class and hopefully a *real* chemist will come along and make this make sense to me.)
Alternatively, my potentially faulty logic would suggest not just rinsing in water, but consider a second rinse in water with vinegar added? (Repeat brackets from above - Chemists, please come and help!)
Welcome to my head It overflows!
Tereza Okava wrote:wow, a lot to think about in one post!!!
I do it fairly often, just never comes out the exact way I want, I'm interested in seeing what can be done with alum...
As for making tofu with other beans. Back in the day I remember reading about a vegan friend making chickpea and pea tofu. i think it is actually more of a gel, not a true tofu, but it`s worth researching.
I also saw using alkaline the same way as acid. That's what I'm thinking on. I'm not going for the idea of turning out something that looks like it came from the store, I am going for "how to make something I like" and that is a totally different question. To me the concept "tofu" means "beans can be made to do things that don't look like beans"
Anyhoo, I was just working on this recently, there are essentially 4 coagulants that are standard- magnesium sulfate (epsom salts), magnesium chloride (nigari), calcium sulfate (gypsum), and now something new, glucono delta lactone (GDL, which will probably only arrive here in Brazil way after my tofu experiment days are over). Yet some people talk about using acids like lemon juice and other components, so it`s totally worth experimenting
baking soda is an alkaline too. That's part of why I thought of playing with spaghetti squash. I have 2 of them sitting here, won't have time to play with them for a while, will tell you in a week or so how they do!
And not to let a good idea get away- you mention ramen noodles. For those of us who live in places where good ramen noodles have to be handmade, there is a nice trick to get something just as good out of crappy spaghetti. I can vouch for it- this is standard practice in my house. https://www.seriouseats.com/2014/10/baking-soda-ramen-noodle-spaghetti-hack.html
Tereza Okava wrote:I cannot WAIT to see what you come up with !!!
Sooo.... if you sliced the Eggplant really thin before soaking it, could you cook and use the slices as a replacement for the lasagna noodles? I find lasagna noodle expensive to buy for what they are, and a nuisance to work with. But to me Lasagna *needs* to have the feel of layers, so when I read you description my brain immediately thought sauce, layer of sliced eggplant, sauce, layer of cheese, sauce more eggplant. That would work if I needed to feed my wheat-intolerant friend also.
Since it was going into something kind of lasagna-ish,
Jay Angler wrote:if you sliced the Eggplant really thin before soaking it, could you cook and use the slices as a replacement for the lasagna noodles? .... That would work if I needed to feed my wheat-intolerant friend also.
Jay Angler wrote:I find lasagna noodle expensive to buy for what they are, and a nuisance to work with. But to me Lasagna *needs* to have the feel of layers...
Judielaine Bush wrote:I read a number of blog posts about making preserved lemons and then followed in my own way. This site - https://www.thespruceeats.com/how-to-make-moroccan-preserved-lemons-2394973 - is close to my route. I did not add spices because one site advised how versatile the unspiced lemons are.
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