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In scraps for the moment, once I find out how well they all turn out there will be proper ones in the main library later on.
That's a little over a gallon of vinegar in use with a whole bunch of fresh herbs. Trying to make some flavored vinegars at the moment.
I was given a whole bunch of fresh herbs recent, Parsley, Sage, Rosemary, Thyme, Chives, and Oregano and I used them in mason jars and some got some dried cranberries in them too.
Then I boiled a gallon of vinegar (Yes, my place totally smells of vinegar now, and will for a bit I'm sure.)
Poured the boiling vinegar into each jar and am now letting them cool before sealing them with lids. I'll then test them out for flavor in a few days and again in a week.
Why boiling vinegar? The heat will activate the essential oils in the herbs and bring out there flavors more readily, plus it also helps to kill any potential bacteria (Not that solid vinegar wouldn't do that anyway...)
Probably going to use some of these for dressings, for marinades, for some cooking, and maybe some pickling too!
Did add a tbsp of Kosher Salt into the gallon of vinegar too to help with preservative aspect and flavor enhancer.
That's a little over a gallon of vinegar in use with a whole bunch of fresh herbs. Trying to make some flavored vinegars at the moment.
I was given a whole bunch of fresh herbs recent, Parsley, Sage, Rosemary, Thyme, Chives, and Oregano and I used them in mason jars and some got some dried cranberries in them too.
Then I boiled a gallon of vinegar (Yes, my place totally smells of vinegar now, and will for a bit I'm sure.)
Poured the boiling vinegar into each jar and am now letting them cool before sealing them with lids. I'll then test them out for flavor in a few days and again in a week.
Why boiling vinegar? The heat will activate the essential oils in the herbs and bring out there flavors more readily, plus it also helps to kill any potential bacteria (Not that solid vinegar wouldn't do that anyway...)
Probably going to use some of these for dressings, for marinades, for some cooking, and maybe some pickling too!
Did add a tbsp of Kosher Salt into the gallon of vinegar too to help with preservative aspect and flavor enhancer.
Category Photography / Still Life
Species Unspecified / Any
Size 1280 x 450px
File Size 142.2 kB
I'd absolutely love some!
I had pondered drying the herbs but I'm in debate on how to dry them. I can do either oven drying (Which is heat drying) though that can sometimes change the flavor of the herbs slightly.
Else, I could go out and get a box fan, a few AC filters with proper grooves, and a couple of bungie cords and make my own dryer too... Which I am quite tempted to do (Not to mention would make the place smell really nice too!). I just lack the equipment to pull such off, though it might be a good investment.
I had pondered drying the herbs but I'm in debate on how to dry them. I can do either oven drying (Which is heat drying) though that can sometimes change the flavor of the herbs slightly.
Else, I could go out and get a box fan, a few AC filters with proper grooves, and a couple of bungie cords and make my own dryer too... Which I am quite tempted to do (Not to mention would make the place smell really nice too!). I just lack the equipment to pull such off, though it might be a good investment.
Vinegar is wonderful to cook with! Particular vinegars like white wine, Cider, and Balsamic vinegar.
Here I used white vinegar because I was going to impart flavor into it and wanted a neutral vinegar.
Adds a lot of zip to dishes and a tang that is pleasing to the tongue (To mine at least.)
In moderation, of course.
Here I used white vinegar because I was going to impart flavor into it and wanted a neutral vinegar.
Adds a lot of zip to dishes and a tang that is pleasing to the tongue (To mine at least.)
In moderation, of course.
they look wonderful. Hope they taste great too.
When I make flavoured herb vinegars. I boil the chosen herb in with the vinegar, a little salt and somtimes a little mustard seed and pepper corns. I remove the cooked herb (which can be used in something like a stew later) I sometimes leave the mustard seed and pepper corns sometimes not. I put the chosen herb into the clean oven warmed jar or bottle then pour over the vinegar. This gaurantees a good flavour from the herb while adding more from the fresh piece that can be soly decorative.
When using wine bottles I fill to the brim and cap hot, then give a coat of sealing wax. If I can't fill to the brim then I let cool compleatly before capping. They make wonderful gifts. I have a friend who collects different bottles with a variety of herbs either in vinegar or oi. Shame she doesn't cook.
Other types I've done are mixed herbs with chillies in them, not only look amazing but tasty too. Even dried sprays of herbs work well in the hot vinegar method because it rehydrates them nicely.
*hugs*
When I make flavoured herb vinegars. I boil the chosen herb in with the vinegar, a little salt and somtimes a little mustard seed and pepper corns. I remove the cooked herb (which can be used in something like a stew later) I sometimes leave the mustard seed and pepper corns sometimes not. I put the chosen herb into the clean oven warmed jar or bottle then pour over the vinegar. This gaurantees a good flavour from the herb while adding more from the fresh piece that can be soly decorative.
When using wine bottles I fill to the brim and cap hot, then give a coat of sealing wax. If I can't fill to the brim then I let cool compleatly before capping. They make wonderful gifts. I have a friend who collects different bottles with a variety of herbs either in vinegar or oi. Shame she doesn't cook.
Other types I've done are mixed herbs with chillies in them, not only look amazing but tasty too. Even dried sprays of herbs work well in the hot vinegar method because it rehydrates them nicely.
*hugs*
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