Christmas time is candy time, and do you know what the ultimate Christmas candy is? No, not fudge…not candy canes…certainly not red and green candy corn. It’s Turkish Delight! with it’s gem-like bright colors and snowy coating of powdered sugar. You’ve never heard of Turkish delight? Never tried it? It’s…well, it’s delightful. Turkish delight is […]
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Canning Principles: Temperature, Time, and Acid
For those that garden, nature’s bounty often offers more fresh produce than a household can easily eat. Two hundred years ago the only way to save that extra food was to pack it in salt or sugar to desiccate and preserve it. But in 1810, a French candy maker named Nicolas Appert discovered a means […]
Spiced Blueberry Jam
Fruity, sweet, delicious jams are a great weekend project any time of the year. With a summer glutoffresh berries and fruit, you can make crave-worthy jams for your pantry. Or, use a jam like this blueberry version for a sweet accompaniment to game dishes or even steak and fowl. Add a gentle note of spice […]
Are Your Ribs Done? How Do You Know?
Father’s Day is here, and we all know what that means… BBQs will be out and ribs will be fired up across the nation. But that leads us to the age-old question. When do you know the ribs are done? Ignore the USDA safety temperatures. Baby Back Ribs may be safe to eat at 145°F but they won’t be tender nor as flavorful as they should be. The collagen and fats have not yet melted into the meat. Connective tissues will be tough.
Check Your Thermometers!
Over time, with continued use, as a result of drops and other kitchen mishaps a thermometer can become less accurate and require recalibration to determine how far off the mark it really is.