Sunday, January 7, 2018
Monday, January 1, 2018
Friday, December 29, 2017
Thursday, November 16, 2017
I could find only one recipe' without sugar.
But Wikipedia's apple butter page is very extensive.
- A large box of apples cored and chopped inside a 5 gallon pot. Do not remove the peel! Skins and Peels have pectin in them. If you just cannot eat peel, blend them into the apple sauce. Bushel will fill a 5 gal pot if chipped enough. Then cook down to about 3.5 gallons. Or less if you keep simmering it and stirring it.
- For apple butter, cook slowly as possible to keep it from burning. Evaporating most of the water. This can take all day.
To start the cooking add Apple-cider or apple-cider Vinegar a tiny over ¼ cup per expected finished quart. Five gallon pot of chopped apples made 14 quarts with one quart of vinegar. It is very tart made from summer apples! (One quart is 16 one quarter cups)
- Allspice !!
- Lemon juice and rind zest (optional)
After cooking add [always to taste!]
- Then add a 2 to 4 of boxes of pectin (optional) dissolved (the low sugar, Sure Jell pink box), stir and put in jars to cook under hot water to seal.
If you have enough energy you could blend it in strong machine for more buttery texture. But if chopped small enough it will be good enough.
Never use sugar with apples. If you think you need more sugar, go to a mental hospital before you kill your self.
Sugar is used as a preservative and helps make it more acid that is why the apples were simmered down more than apple sauce. But cider vinegar is a good acidifier. Apples have a natural pH of about 4.6, but it can't hurt to add a little more acid; like about one or two pints for the five gallon pot, that makes 3.5 gallon sauce (14 qts).
The real difference between apple sauce and the butter is that the butter has been evaporated more and ends up being sweater for longer storage.
Thursday, August 31, 2017
Wednesday, August 23, 2017
|no idea what kind of kniffe this is|
The Usuba knife, or usuba bocho, is the heavier, professional chef’s version of a nakiri knife. It is virtually the same as a nakiri except the edge of the blade is only ground on one side. For right-handed chefs, the grind – the sharpened end of the knife where the blade begins to narrow, should be on the right side, and for a left-handed chef it should be on the left side. This allows the chef to create thinner slices than with a nakiri knife, and with less ease than the nakiri knife offers.
“Usuba” literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them.
Nakiri Japanese knife meant for slicing vegetables. It has a light, thin blade that is ideal for cutting delicate produce. This knife’s blade is straight so that long cuts can be made without having to move back and forth. The edge of the blade is not traditionaly "hallow ground" for easy sharpening but it does help to maintain a razor sharp edge. Nakiri knives in the style of Tokyo are rectangular, while Nakiri knives from Osaka have a curved blade.
|Both kinds of Nakiri blades|
|Granton edge for food release|