I can not find my favourite hot dog relish sauce recipe but it included cucumbers, cabbage, peppers, and onions. I know it had tumeric as it was yellow but I am not sure of the ratio of vinegar to sugar. I think it used brown sugar. I also remember putting in a bag of spices that I removed after I had cooked the relish. So I would like to know what the best ratio of sugar to vinegar is as I don't want it too sweet and what spices and ratios should I use . Thank you.
I believe what you are looking for is Chow-chow. There are many variations but the basic seasoning are generally the same. There are recipes all over the web.
In our animal science class, we were fed dog food (dog cookies) by our professor who claimed that if we were ever at war and had a shortage of food, we should keep water and dry dog food on hand rather than other types of food. His reasoning was that dry dog food provides all the nutrients humans need in a minimal package. Is it safe to consume dog food in volume or regularly? Does it really keep a human in good health? What ingredients in dog food should we look out for?
Last year, I made a simple pepper relish out of some hot peppers that are grown on a local farm. The method I used was to saute the whole peppers for a short time in olive oil, then blend them in a food processor with vinegar, salt, and a little sugar. This turned out to be a really tasty treat, great on pizza, sandwiches, sausage, just about anything. This year, I repeated the process. The relish is the single hottest thing I have ever put in my mouth, bar none. It's excruciating. It's so hot that after eating something like an eighth of a teaspoon half and hour ago, my nose membranes
I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it? The recipe was: 10 spoons of granulated/crystalic sugar 10 spoons of water 4 spoons of vinegar food coloring Combine ingredients and cook approx 10-12 minutes since water has started to boil. All water has to boil out. You can test if it is boiled enough by making a drop.
I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving, I noticed that the color was significantly yellow and it wasn't clear, but milky-opaque. I know from this question that the yellow color is from using the fat I skimmed off of my stock to make the roux. (I made a combined chicken and turkey stock.) But what makes the gravy appear opaque and almost milky? The color came almost as soon as I mixed my stock into my roux. (Incidentally, my stock wasn't hot when I added it to the roux
from the presence of sugars or artificial preservatives, is there a kind of ratio (or other metric) of foods containing, or whose base is, vinegar to know whether something needs to be refrigerated to keep from spoiling? what components can act to counteract vinegar's ability to preserve food? upon combination, can vinegar stabilize anything that otherwise would spoil? (If yes, you can answer...To follow up on the storage of ketchup in particular, many items in cupboards and refrigerators have vinegar listed as a key ingredient. The first things that come to mind are hot sauce, mustard
I have a raw fruit relish that I'd like to like to thicken into more of a jam consistency. I'm thinking about heating in a saucepan with some cornstarch or syrup, but I don't have any idea how much cornstarch to use, and I don't want to mess this up. What approach should I take to thicken this relish? Here is the recipe for the relish: 2 pounds fresh cranberries 1 cup sugar 1/4 cup... the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry. From Fresh Cranberry Relish by Tyler Florence
This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and jarred. In reviewing several recipes for pickled peppers, all use vinegar and salt, and some but not all use sugar. I'd rather just count on the natural sweetness of the habaneros and carrots for flavor. My specific question is: does the sugar do anything to the texture of the vegetables or affect the preservative qualities of the brine in pickling recipes, or is it just for flavor? UPDATE: I
I was inspired after seeing a hot dog with a pretzel bun. I have the recipe pretty close to where I want it, but I'm not sure what to use as a wash. I tried egg whites so far and wasn't very happy. I'm open to all suggestions as I'm not sure what I want or what the expectation of a pretzel hot dog bun should be. Also would you doing anything special with the boil? I'm just using the standard baking soda and water at the moment.
cake flavor. What gives yellow cake its flavor? Even without the egg, this flavor is apparent, so it can't be entirely egg related, especially comparing yellow and white cake flavors. UPDATE: It turns out this may be something of an inadvertent trick question. I have yet to test this but I get the idea that store-bought white cake and yellow cake batter powders both have a more similar cake battery taste than I originally suspect. The reason is pretty simple: the combination and ratios of sugar, salt, baking powder, and flour are probably not very different between the two powder mixes (don't