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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.

 

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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

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USDA – United States Department of Agriculture

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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

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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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