There are also dedicated electric spinners available. Last I looked they were most popular in parts of South America.
I like being able to decide how dry I want something spun; let shirts and delicates remain damper to allow minimal-wrinkle ‘drip drying’ and protect finer fabrics, and spin the heck out of jeans, garden clothes, socks and etc so they dry quickly in cold or humid weather
I’ve used a variety of washing machine types over the years and one of my favourites is still a twin tub. Washing on one side and a powerful spinner on the other. Water from either side is able to be diverted as you wish, eg when rinsing in the spinner, if it was a lightly soiled load, I’d divert the rinse water back into the washing side to reuse/top up). The advantage of these machines over wringers is, 1) much, much easier on the clothes 2) much, much drier laundry to hang out. Drier laundry is a big advantage in cold or high humidity. Higher spin also drags out the rinse water more effectively so you don’t have to rinse as scrupulously because any remaining water borne residues are reduced, not left to dry in the fabric.
David Hernick wrote:The fermentation of your pot of quinoa sort of disqualifies it for sprouting...
Maybe. I know someone who says quinoa doesn't need presprouting before drowning. I've tried sprouting it and it is extremely quick, so maybe it can sprout under water before it ferments? No idea, lol. I suppose I could do a side by side, but I'd need a lens to see the tiny things.
Fermented porridge can be delicious, but personally I don't like it too fermented.
Deb, I really like Jay Astafa's cashew based mozzarella, https://m.youtube.com/watch?v=MZcXxHunrrA&feature=youtu.be. Non cultured cheese just doesn't give me a flavour I find cheesy. I found this is great as a fresh, soft cheese in salad but a bit 'wet' on pizza. For cooking I make it with more cashews and I've been replacing coconut oil in these sorts of cheese with a mixture of deodorised cocoa butter and deodorised coconut oil 4:1. The combination of those fats gives a mouthfeel more like butterfat and it doesn't ooze out sitting on the table in hot weather. You're never going to get that big stretch without casein, but this cheese is nicely melty and oozy.
This is one I've been making for a few years. Milk kefir not only makes the bread taste nice, it makes for a softer, lighter loaf. It also seems to preserve the bread which remains fresh for longer.
Wholemeal Kefir Bread
2 c kefir (480 g)
3/4 tsp dry yeast
300 g stoneground wholemeal flour
The Next Day:
300 g stoneground wholemeal flour
2 tsp salt
2 tsp sugar
4 tsp extra virgin olive oil
Make sponge the night before.
Next morning put sponge into bowl of mixer fitted with a dough hook. Add rest of ingredients and mix. Add more flour if needed. Dough should be reasonably soft to make a light loaf. Dough should not be sticky when finished kneading. Knead for about 10 minutes.
Put dough into oiled bowl and cover to rise. Let rise three times before shaping dough to large, well buttered loaf pan. Cover the rising loaf in the pan with a damp tea towel.
When well risen, slash loaf. Bake at 190 C for 20 minutes, turn loaf and continue for another 20 minutes or till tests done.
Remove from the pan and cool on rack, covered with the (almost dry by this time) tea towel.
Jean Soarin wrote:I didn't spend much time planning a menu, but I wanted to share on of my all time favourite recipes which gets rave reviews whenever I bring it for a potluck. It's Spiced quinoa. For it to be vegan, you'd simply substitute water or veggie stock for the chicken. It's high in protein, a wonderful curry-cumin spice combination, and can be very pretty if you add tomatoes and chopped parsley. You can also make it spicier with cayenne pepper.
That's a pretty looking dish. Set it on top of greenery and scatter some cherry tomatoes and it would be a lovely lunch
Yes. The book featured here last week, The Art of Plant-Based Cheesemaking uses coconut kefir for both of her longer aged cheeses, but she also stresses experimentation and has made cheeses using other nut kefirs. Kefir is her choice for the wider range of flavours it brings, so maybe substitute a cashew kefir in one of those recipes? Or adapt other recipes.
Many of the additives, like agar are to make the cheese meltable. If that isn't an issue, then moisture reduction is key to making harder cheese, and of course more flavour as well. Karen's book gives good directions for how to achieve this.
If you really want melty, some recipes use tapioca starch instead of agar. The Non-Dairy Evolution Cookbook uses kappa carrageenan for firmer texture and meltiness.
Denise, thank you! I was hoping someone would know. I've been using a bit of miso, will look at some vinegars, I've got a few sorts. There is a recipe for cashew 'cheddar' I recently tried that called for a fair whack of mustard. Interestingly, I wasn't the only person to think that it reminded them of liverwurst, lol. I'll make sure to be a bit lighter of hand than that recipe's author.
A number of cheese recipes call for nutritional yeast. In cultured cheese, I seem to be able to cope with a small amount as its flavour then seems to disappear or be altered/taken over. However some recipes call for more substantial amounts and that is where I come unstuck. I want to like it, I've really tried to develop a taste for it, just can't. So, what can I substitute to up the umami in a way I'd find more enjoyable? Is there any reason I shouldn't try using mushroom powder? Any other suggestions?
For cultured cheeses cashew seems to be the most used, most versatile. As well as a mild flavour, the ability to form a very smooth, silky paste makes cashew popular, but macadamia blends well, too. I know the ratios of fats, carbs etc in nuts differs, but I'm still too green at this to understand what about their composition makes one nut preferable to another. If you want to leave some (or a lot of) texture then almonds seem to be popular, mostly for uncultured or lightly cultured cheeses. And I don't know if it was just my ineptitude, but my cultured walnut cheese turned out really pungent. Just learning!
Hopefully Karen, or someone else can give you a better answer.
Allergic from childhood is would be both an advantage and disadvantage in your explorations. I got in a fair few (delicious) years before dairy turned on me, so I have clear, fond recollections. I like most strong flavours, even natto, but mostly they ring an odd note when used in western cuisine to replace the roles of cheese. What I want is flavours that will 'fit in', not necessarily replicate.
Your aged almond Parmesan/Cheddar cheese sounds like something I would enjoy; is this recipe in your book? I have some, limited experience with making dairy cheese, so waiting 6-12 months doesn't faze me 😀
Just remembered something I saw a while back, but of course cannot find it again. She brined cubes of nofu (Burmese tofu/chickpea polenta) and checked it every day. Apparently at 6-7 days the cubes developed a funky, blue cheese flavour. I have no idea if this works, and I don't recall the photo selling it to me, yet it's still on my list of things to try. Might be worth trying since none of the dairy free cheese recipes meets all you and your friend's exclusions. Love to hear what it turns out like, if you do.
I did try the quick almond and nooch, but I can only tolerate the stuff in tiny doses. I've read in a couple of places that fermented pine nuts taste Parmesan-like, but without an actual recipe, I'm not willing to risk such an expensive ingredient. I tried culturing ground walnuts and ended up with an extremely powerful flavour, not actually good in large doses, but it might dehydrate well. Just have to dig out the dehydrator 😄
Hi Karen. The book sounds great. I'm especially interested in the chapter, How to create and train plant-based cultures. That is an area not covered by the books I've seen and should be very useful. More information and expertise is always welcome, especially in the relatively new field of cultured, non dairy cheese.
Hi Karen! It's great to have you here answering questions and sharing your processes. Reading your reply to the query about cheddar, I appreciate your approach. I've made a few nut based cheeses and have enjoyed the results, even if they weren't all that much like the cheese they were based on (a blue vein and a white mould) they were delicious and satisfied the desire for tang and funk. The few non fermented cheeses I've made have pleased me a lot less, and I'm to the point where I keep walking if I see any cheese recipe using nutritional yeast; I don't think it tastes at all cheesy and has an odd aftertaste.
The fridge temperature controller arrived last week so I'll soon have better control over the ageing, yay! What better use for a bar fridge?
I wonder if you've had any success in creating a nut based cheese that can fill the role of a grated Parmesan/Pecorino? I don't need melty, just that set of flavours and texture that will work to enhance pizzas and pasta dishes. Look forward to hearing from you on this.
Sounds doable. I've sewn curtains before, but not this wide. I can repost photos and will message you.
I know this is a bandaid solution, but as I don't own the house I can't make structural changes, even if I could afford them. I'm upstairs in a two story house on a narrow residential block, so not possible to plant trees that would help. If it was my place I'd remove the addition; as well as negatively impacting the climate in the rest of the house, it is seldom useable for the same reason, an all around bad choice made by the owners.
Jay Angler wrote:I am happy to give my opinions on this subject - I've been sewing my own curtains for 30 years! ...consider insulated "Roman shades"... Also, I attach the drapes to the board with velcro, with the fluff side on the drape, so taking them down to wash is easy to do. Likewise, they require a bar at the bottom for rigidity and weight, and I make a button hole for this to slide into the casing, so it can be slid out for laundering.
Jay, I'd love to see how you do your washable roman blinds. What is the maximum span you can do with your technique?
My issue is somewhat different. The house I live in has an ill sited patio room addition with a large (w 2430 mm x h 965 mm) open pass-through to the kitchen. Because this south east (southern hemisphere) addition is all windows and flat roof, it is like having a large opening into a tent. Winter is cold, but summer is brutal.
I wanted to use a panel glide curtain track with the sort of clear pvc strips found on coldroom strip doors, but the manufacturers I've contacted tell me their hardware isn't up to the weight of pvc.
While losing the only 'window' in the kitchen isn't great, it's an internal room and I usually have to use lights to supplement the skylight.
searching for small scale pulses processing I mostly returned hits for areas where beans/peas are an important part of the diet. This Indian link is for a small machine that removes the skin with an emery roller. I didn't find much on any scale smaller, which makes me think that people take their harvest to a local with a small machine. http://www.jasenterprise.com/emery-roller-machine.html#emery_roller_husk_remover
Skins loosen really nicely with minimal sprouting; would that meet your taste requirements or is the flavour of sprouted peas too weird?
Thekla, thank you so much for the very clear instructions. I'll order the couple of ingredients I don't have and give it a go. A good friend, an art teacher has developed contact dermatitis. People who've never had skin issues can be remarkably resistant to using moisturisers. I'll try to make the experience less off putting for him by using ingredients where he might at least enjoy the fragrance.
Thekla McDaniels wrote:... realized I needed more water fraction than oil, so went to a recipe that was 2/3 water or aloe or herbal tea, with meadowfoam,& borage oils, beeswax, cocoa and or shea butter, and ricebran, olive, or grapeseed oil... melt the fats butters and beeswax, heat the water add the borax, pour the two together mix with a hand blender until temperature is in the low 90s, And as the temperature drops near 100 degrees F then add the more fragile ingredients and aloe. It protects the medicinal molecules AND speeds the cooling.
Sounds like a nice mixture. If using 2/3 aloe instead of water, when do you add it, and how do you dissolve the borax? Do you have a recipe or do you wing it? I'm definitely not confident enough to do the latter ☺️
Excellent. Just enough (unobtrusive) input from the cameraman asking questions to clarify some points. Maybe pause and allow the camera a close up of the split at points, like when you reach/pass the knot you'd pointed out before starting. Very clear instruction and crisp audio, even on a small device. Thank you both.
Hans Quistorff wrote:Su Ba also mentioned on her blog that New Zealand spinach grew well in the shade. If you can go with a hanging vine in stead of or along with a woody plant it can produce a lot of greens and as you cut it back it just grows more. In bright light it makes small leaves but on the north side of my green house where there are no windows and only indirect light it makes leaves the size of my hand. It makes a seed at the base of each leaf so once you get it started there is no shortage of seeds so you can plant it outside in the shade in the summer.
NZ spinach should grow well. The problem with the low light tropicals is their need for warmth and humidity. Without high temperatures they usually do better with higher light levels.
You could build a nice woody frame for the NZ spinach to clamber up, but it needs a bit of assistance, hand twining the stems will give you a denser, more filled in look. As pretty as ivy, but edible.
Nice video. I wanted to leave him a comment, but have to use Facebook?
Would love to see a map view of how he's laid out the gardens in relation to one another to minimise the distance he has to drag the chook tractor.
I have a minuscule backyard that also has to provide dog room. With 3" tall raised beds, I still use my 3 hens to cleanup before planting. Mostly they are domesticated enough to not bat an eye at being confined at height by temp plastic fencing. His system is so sweet, I have to carry my hens by hand from their permanent yard to each raised bed
I've got a similar Bodum one. Nearly bombproof, but unfortunately a former partner used to pump the plunger up and down rapidly to clean it (why?). After 8 years of this the silicone gasket started shredding, allowing grounds to escape. I was able to find a replacement strainer on eBay, but don't expect the problem to be repeated. I like this pot because if preheated it keeps the coffee drinkably hot for a fair while, eliminating the need for another single use appliance, the 'coffee reheating machine', aka the microwave.
R Scott wrote:That will work if you have a silicone grommet or washer to keep the metal from touching the glass.
There are oven safe handles, but they are hard to find. Search for bakelite.
Thank you for the silicone suggestion. Had a look around for silicone washers, but nothing locally or on eBay AU, but guess I can just cut something from bakeware.
All the replacement handles and knobs seem to be Bakelite/phenolic and it's only rated for middling temperatures. If I can use big ol washers with silicone spacing, I should be able to use a generic stainless steel knob. Again, nothing in town, but eBay has lots to choose from.
I'll post a pic when the bits I need arrive in the mail.
David Livingston wrote:How about something made of wood ?
Do you know someone who does turning ?
I'd be worried about wood charring at oven temperatures; I got rid of a cast iron skillet given to me because it had a tag telling you not to put it, with its wooden handle in the oven. Have you had success using wood in an oven?
I've got a shiny new Corning casserole with a glass lid. The ceramic handle on the lid snapped in two the first time I used it. Corning replaced the entire casserole which is great, but I'm not going to toss a perfectly good, new casserole.
So, I've got this flashy curved glass lid with an inconveniently large hole (11mm) in the middle. The handle need to be ovenproof. All the generic replacement knobs and handles online are non ovenproof plastic, what can these manufacturers be thinking?
Any suggestions? Would a metal knob and big washer transfer too much heat to a limited area and stress the glass?
When I go to the purchase page, it says that issues are also available on android and in the App Store. Does the 'also' mean there is a third option? Also, in the App Store it doesn't access to the 87 back issues. Is that just a failure to mention, or does subscribing via the app not include the back issues?
I don't agree, I think it all looks grand, including the edible volunteers. It is surprising how much will overwinter in your climate, a testament to the basic design.
For people who like tidy perfection the Germans make some prefab gabion herb spirals, 'kräuterschnecke' (amazing what you can find on eBay). I have buckets and buckets of small stones sieved out of existing gardens and offcuts of welded bird wire so that idea is appealing, though mine would be a Frankenstein version, considerably less uniform 😊