Friday, May 25, 2018
Yields: 8 cups
1 large glass or metal jar or bowl with a wide opening
Avoid using a plastic jar or bowl because the chemicals in the plastic can leach into the kombucha during the fermentation period. Ceramic pots might cause lead to leach into the kombucha once the acid comes into contact with the ceramic glaze. Look for a big metal or glass jug/jar/bowl and make sure the opening is wide enough to allow a lot of oxygen to reach the kombucha while it ferments.
1 large piece of cloth or a dish towel
Secure this material around the opening of the jar with a rubber band. Do not use a cheese cloth, as it allows particles to pass through. You can even try using an old thin cotton t-shirt or some simple cotton fabric from any textile store.
1 SCOBY disk
You can find a SCOBY disk in health food stores or online for relatively inexpensive amounts. A SCOBY disk can be vacuum-sealed in a small pouch and shipped directly to your house for only a few dollars, while still preserving all of the active yeast ingredients.
8 cups of water
I would use filtered water, if possible, but using tap water is also a viable option. Some prefer using distilled water, which contains less contaminants or metals than tap water. Distilled water is inexpensive (around 88 cents a gallon) and can be found at most large drug or convenience stores.
½ cup organic cane sugar or raw honey
Yes, this is one of the few times I’ll tell you to use real sugar! Most of it is actually “eaten” by the yeast during the fermentation process, so there is very little sugar left in the recipe by the time you consume it. It is important to use only organic cane sugar. There are reports of successful kombucha fermentation using raw honey, but most sources recommend cane sugar only.
4 organic tea bags
Traditionally, kombucha is made from black tea, but you can also try green tea to see which you prefer. 1 cup of pre-made kombucha
You’ll need to purchase your first batch or get a cup from a friend who has recently made homemade kombucha. For future batches, just keep a cup on hand for the next time. Be sure to purchase only organic, unpasteurized kombucha. Pasteurized varieties do not contain the appropriate live cultures you need.
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1. Bring your water to boil in a big pot on the stovetop. Once boiling, remove from heat and add your teabags and sugar, stirring until the sugar dissolves.
2. Allow the pot to sit and the tea to steep for about 15 minutes, then remove and discard tea bags.
3. Let the mixture cool down to room temperature (which usually takes about one hour). Once it’s cooled, add your tea mixture to your big jar/bowl. Drop in your SCOBY disk and 1 cup of pre-made kombucha.
4. Cover your jar/bowl with your cloth or thin kitchen towel and try to keep the cloth in place by using a rubber hand or some sort of tie. You want the cloth to cover the wide opening of the jar and stay in place but be thin enough to allow air to pass through.
5. Allow the kombucha to sit for 7–10 days, depending on the flavor you’re looking for. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even longer and develop more taste. Some people have reported fermenting kombucha for up to a month before bottling with great results, so taste test the batch every couple of days to see if its reached the right taste and level of carbonation for you.
|Decaf Green Tea Kombucha 16 tea bags from Yogi Tea - $3.98|
Tuesday, May 15, 2018
Sunday, May 13, 2018
If you’re wondering how to grill a thick steak without over- or under-cooking it, have no fear! As a former restaurant chef, I know a few tips and tricks to turn super-thick-cut steaks into perfectly cooked dinners. Read on to learn about my favorite techniques that will turn you into a pro in no time!
1. Salt the steak at least 30 minutes in advance (but, preferably, overnight)
Salting a steak in advance is critical to its ultimate quality and taste.
Salting is the very best thing you can do for a large steak. You don’t need much salt – just a nice sprinkle of kosher salt over the entire surface. Then, place it on a rack (uncovered) inside the fridge.
For best results, you’ll want salt the steak a day in advance. If you’re running short on time 30 minutes will work…but when it seasons longer, the salt can work its way deep into the meat. As the salt seasons the meat, it also pulls out moisture. Given only 30 minutes, you’ll have to blot off that excess moisture off with a paper towel. But, with more time, the brine will reabsorb into the meat and create a super flavorful steak.
2. Prepare your steak for the grill
Part of this step is the infamous “allow your steak to come up to room temperature for 20 to 30 minutes.” While that’s great when you have the time (because it promotes even cooking), it’s not strictly necessary. For example: in most restaurants, your steak is kept under refrigeration until the moment you order it. So, this step is helpful but not required.
A better way to prepare your steak for the grill is to make sure the surface is very dry. If you salted it the night before, you’re set. The steak sat uncovered in the refrigerator and the surface dried out really nicely. If you didn’t have time for that, pat it dry (super well) with paper towels before hitting the grill.
3. Grill over indirect heat
Getting thin-cut steaks right is all about time and temperature.
You might be used to cooking steaks over a blaring hot fire. If you’re cooking a 1-inch steak (or, a thinner cut like flank steak), that’s definitely the way to go. When it comes to thick-cut steaks, you’ll end up burning the exterior before you can reach a perfect medium-rare inside. Solving this problem is easy: it’s all about time and temperature.
Set up your grill for indirect heat and cook the steak on the cooler side. This will promote even cooking, inside and out. When it gets close to the desired cooking temperature (about 10 degrees away), flip it onto the hot side of the grill. Sear it for a few minutes on each side until it’s finished cooking and you’ve gotten your grill marks. This reverse sear method may seem counterintuitive, but it creates the best browning and a nice, caramelized crust.
4. Sous Vide your steak
If you really want a perfectly cooked steak and you have an immersion circulator, now’s a good time to try out sous vide cooking. This style of cooking uses vacuum sealed bags to cook food in a water bath. It really takes out of all the guesswork – the water bath will cook your steak to a consistent, perfect temperature edge to edge.
Anova has an app that details the exact time and temperature to cook your steak for every level of doneness. Simply seal up the bag, drop it into the water bath, and let it cook away. Once it’s finished cooking, you can bring it out to the grill to for grill marks and to brown the exterior (that same reverse sear method we talked about in the indirect heat tip).
5. Use a meat thermometer
Professional chefs cook so many steaks in their career that they know the level of doneness just by touching the meat. You might feel pretty comfortable with this technique on thinner steaks, too, but it’s harder to estimate the temperature of a really thick steak. Take the mystery out of it by investing in an instant read meat thermometer.
Your meat thermometer doesn’t care how thick the steak is, so take advantage of its precision. You’re aiming for 130° F for rare, 140° F for medium rare, 150° F for medium, and 160° F for well done. The steak’s temperature will continue to rise the additional 5 degrees as it rests.
6. Let it rest
Give the steaks enough time to rest before properly slicing in - and chowing down.
As with all large cuts of meat, you should let your steaks rest before slicing into them. You want those juices to redistribute within the meat instead of spilling out onto the cutting board! A good rule of thumb is to let it rest for 5 minutes per inch of thickness (or, ten minutes per pound). For most steaks, that means anywhere from 10 to 20 minutes. Don’t worry – I promise it won’t get cold while it rests!
This story originally appeared in Taste of Home.
Wednesday, April 25, 2018
Tuesday, April 10, 2018
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