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Thought I should do a post that would identify things that I have changed so here you go. Happy cooking!

15 Jul 2017 – The Best Worcestershire Sauce
19 Nov 2015 – Royal Icing, How to make
13 Oct 2015 – Dehydrating Food, One World Kitchen, World Kitchen
9 Aug 2015 – Search for a dish
6 Jul 2015 – Mayonnaise and Ranch Dressing Alternatives
3 Jul 2015 – BC Tree Fruits
2 Jul 2015 – Kevin Dundon
20 Jun 2015 – David Lebovitz
16 Jun 2015 – Sea Salt Water Biscuits
15 Jun 2015 – Nigella Lawson
30 Mar 2015 – Freezing fruits, vegetables, other
25 Mar 2015 – College of Food, Agricultural, and Environmental Sciences
19 Mar 2015 – Persian Sugar Wax
19 Mar 2015 – Pita Bread or Pita Pockets
25 Feb 2015 – Lidia’s Italy

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I don’t know if it is the best but here is another Worcestershire Sauce recipe. There are a few now if you follow this Google search.  This was the first recipe I found online. I haven’t tried any of them so would love to have feedback telling me which recipe is your favourite. Happy cooking!

INGREDIENTS

    • 2 cups distilled white vinegar ( I like to use at least 1/2 cup cider vinegar)
    • 1/2 cup molasses
    • 1/2 cup soy sauce
    • 1/4 cup tamarind paste
    • 3 tablespoons yellow mustard seeds
    • 3 tablespoons kosher salt
    • 1 teaspoon whole black peppercorn
    • 1 teaspoon whole cloves
    • 1/2 teaspoon curry powder
    • 5 cardamom pods, smashed
    • 4 chiles de arbol, chopped ( I have always left these out)
    • 2 garlic cloves, smashed
    • 1 inch cinnamon stick
    • 1 anchovy, chopped
    • 1 yellow onion, chopped
    • 1/2 inch piece fresh ginger, peeled and smashed
    • 1/2 cup sugar ( I have used demerara sugar with great results)

DIRECTIONS

  1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
  2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
  3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
  4. *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.

 

Dehydrating Food

University of Minnesota

University of Georgia

National Centre for Home Food PreservationCitric Acid – $7.89/100 g at Jim’s Independent Grocery Pharmacy

Pick Your Own

University of Nebraska-Lincoln

Virginia State University

Colorado State University – Fruit

Tomatoes

http://www.food.com/recipe/make-your-own-sun-dried-tomatoes-oven-dehydrator-or-sun-263929

http://ucanr.edu/sites/scmg/The_Kitchen_Garden/?story=654

https://www.usaid.gov/results-data/success-stories/diversification-through-drying

http://www.seriouseats.com/recipes/2015/08/tomato-powder-from-tomato-skins.html

http://www.columbiatribune.com/arts_life/food/tomatoes-made-easy-preservation-expert-offers-up-some-fresh-drying/article_c5779162-b0f9-57e7-b6a5-e58fe4b8e58a.html

http://foodpreservation.about.com/od/Dehydrating/ht/How-To-Dry-Tomaotes-In-A-Dehydrator.htm

Scallion Greens

http://www.seriouseats.com/recipes/2015/08/scallion-powder-from-scallion-greens.html

USDA – United States Department of Agriculture

Mayonnaise

3 different recipes on how to make mayonnaise.

Tofu Mayonnaise by Mark Bittman

FOOLPROOF HOMEMADE PALEO MAYO or Mayo Saver Creaming Ranch Dressing by the Healthy Foodie

These are really good and get crispy the longer they are left out. Be sure to roll the dough as thin as possible otherwise they look like a biscuit. Source

200g plain flour
1 tsp baking powder
50g butter, cold, cut into cubes
1/2 t flaky sea salt

1/4 c cold water

Store dry mix in fridge to keep butter fresh.

Heat oven to 350F/180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the flaky salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 4 tbsp water and pulse until the dough comes together. If it still feels dry, add 1 tsp more water and process until you have a soft but not sticky dough.

Roll out the dough on a lightly floured surface into a rectangle approximately 50 x 25cm and as thin as possible. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly. Prick the dough all over with a fork, then cut into 18 squares. Place on the prepared trays – don’t worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale – they may still feel soft but will harden up when cooling. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.

Tip
If you fancy adding your own flavours, try sprinkling over a teaspoon of fennel seeds with the salt, or adding two tablespoonfuls of sesame seeds to the mix, or simply whizzing in a clove of garlic when you make the dough.

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