Smoked Garlic Powder using Smoke Daddy’s Vortex Smoke Generator

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Smoked Garlic Powder using Smoke Daddy's Vortex Smoke Generator
Recipe type: Smoking
Prep time: 
Cook time: 
Total time: 
Okay, we've just had a look at the Smoke Daddy Vortex coming out of the box, now let's give it a test run. To do this, I am going smoke some garlic. Using a bit of heat from the barbecue, I am also going to dry the garlic out, then grind it to a powder.
  • Garlic (at least 2 full heads to make it worth your while)
  1. To start, separate the heads of garlic. There are easier ways to this, but you actually want to remove the skins exactly like this for this procedure.
  2. To skin the cloves, cut the stem end off. Place the clove on the board and crush it by banging the knife blade down on the clove. Grab the pointed end of skin and the entire skin will simply slip off. Transfer the crushed clove to a mesh strainer or a splatter screen.
  3. Place the Vortex near the center of the barbecue. The burner to the left of the Vortex will be the only burner running. Notice my probe thermometer on the right. This will help me monitor my target temperature of 67c or 168f.
  4. Using a blow torch or heat gun ignite the one side of the circle on the Vortex. Swing the unit around 180 degrees and ignite the other side to get the double burn. Depending on your wood pellets, you may have to repeat this a couple of the mesh basket of garlic near the thermometer, ignite the left-hand burner, close the lid, and you're on your way.
  5. Set a timer for 4 hours to time the process.
  6. After 4 hours, remove the garlic from the barbecue. It will be lovely and golden, with an aroma from heaven. Most of the garlic will be pretty dry by this stage, however, some of the thicker bit might still be a bit spongy. Pop this into your oven at 67c or 168f with the door slightly open and continue to desiccate the garlic until completely dry.
  7. Run the dried garlic bits in your spice grinder for a few seconds to reduce it to a powder.
  8. And here is all that is left of the pellets in the Vortex.... just a little clean ash. Simply empty this out, give the unit a rinse, and it's as good as new.


Product Review – The Smoke Daddy Vortex Smoke Generator – New Passive Smoke Generator from Smoke Daddy!!!

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6 months ago I introduced an incredible product from Smoke Daddy, the cold smoke generator. They have now come up with a passive smoker unit called the Vortex. Mine has just arrived, so let’s have a look.

Before we continue, you can get more details on the Vortex by clicking the onscreen link.

The unit comes in a sturdy full color printed box, ensuring it will arrive undamaged. It sates clearly on the top that unit can be used for hot and cold smoking, and that it can be used with any existing closed barbecue grill. Very importantly, like all of their other equipment, it is 100% made in the USA.

Opening the box reveals the Vortex. But before we get onto that, all of the instructions are included in detail inside the lid.

The instructions explain clearly how to set the unit up to prove smoke for anything from 2 hours to 10 hours of smoke. In addition, how to ignite the unit to get it smoking.

Looking at the Vortex, it is manufactured from a really heavy gauge stainless steel mesh with a solid stainless steel surround and just from the feel of it, you know the Vortex means business.

On one side, there is a large indented circle for longer smoking times, and on the reverse side a smaller indented circle for shorter smoking times. These circles are filled with wood pellets which are then ignited. The flame-less burn proves the smoke required, while not affecting the temperature in the smoking enclosure. This makes the Vortex ideal for hot or cold smoking.

In the second part of this un-boxing video, I will be making smoked garlic powder to demonstrate the capabilities of the Vortex. I need 4 hours of smoke so I am filling the large circle with pellets. To get just 4 hours, I am going to ignite both sides of the circle and ignition points will burn towards one another. This will actually give me about 6 hours of smoke, but there is bit of breeze today, so I am playing it safe. If I only lit one side, I would get up to 10 hours of smoke. Using the smaller circle on the reverse side, I would get 2 hours from a double ignition, or 4 hours from a single ignition.

These are regular wood pellets from local supplier, however you can get wood pellets directly from Smoke Daddy as well. The original Smoke Daddy pellets contain a little charcoal as well aiding the burn, and giving a better smoke ring. I will also be testing the Vortex with fine wood chips to see if these will work.

Stay tuned for the next episode when we fire this baby up.


Gourmet Garlic Bread – Crispy, Crusty Garlic Bread with Pancetta & Blue Cheese!!!

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Gourmet Garlic Bread - Crispy, Crusty Garlic Bread with Pancetta & Blue Cheese!!!
Recipe type: Bread / Baked / Barbecue
Cuisine: French
Yesterday we made amazing crusty white farm bread. Today we're going to use one of these loaves to make awesome gourmet garlic bread turbo-charged with creamy melted blue cheese and pancetta.
  • 1 x 36cm / 15 inch Baguette-style farm loaf
  • 60g Butter
  • 5 Cloves garlic, finely chopped
  • 60g Blue cheese
  • 50g Pancetta (Italian bacon) finely chopped
  1. Measure out the softened butter and blue cheese, and finely chop the fresh garlic and pancetta.
  2. Add the pancetta and garlic to the butter and blue cheese and mash this in thoroughly until everything is totally combined.
  3. Slice through the loaf of bread at an angle leaving the bottom crust of the loaf intact until the entire loaf is sliced with a space of 15mm or just more than a half inch between slices.
  4. Start filling the slices with the garlic butter mixture. This quantity of mixture is sufficient for one loaf.
  5. Place the loaf on a rectangle of foil and roll the log edge of the foil to enclose the loaf. Twist the ends to secure the foil. Don't twist the ends too tightly as you need to unwrap the loaf while it is hot, and if it is too tightly bound this will be very difficult and possibly dangerous.
  6. Bake the loaf in a preheated oven at 180c or 350f for 20 minutes.
  7. Immediately after baking, unwrap the loaf and serve hot and steaming.
  8. You can also bake the garlic bread in your closed barbecue following the same time and temperature. (indirect heat)


Crusty White Farm Bread – How to Make Rustic, Flavorful Bread at Home!!!

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Crusty White Farm Bread - How to Make Rustic, Flavorful Bread at Home!!!
Recipe type: Bread & Dough
This rustic farmhouse bread is amazing. It can be free-formed, rolled and baked in the shape of a baguette, or baked in a bread pan. Most amazing though, is the amazing crust.... thick and chewy, with a flavor from heaven.
  • 950g Strong white bread flour
  • 60g Butter, grated
  • 15ml Sugar
  • 10ml Salt
  • 12.5ml Instant yeast
  • 30ml Milk powder
  • 600ml Warm Water
  1. Measure out the flour, grate the butter and measure the salt, sugar, milk powder, instant yeast and warm water.
  2. Place the mixer bowl on your stand mixer and add the grated butter. Attach the beater paddle to the mixer for this stage.
  3. Run the mixer on low speed for 60 seconds until the butter has been rubbed into the flour.
  4. Add all of the remaining dry ingredients and mix these in until well combined.
  5. Pour in the warm water and run the mixer on low speed to form the dough. When all of the water has been absorbed, and there is no loose flour at the bottom of the bowl, stop the mixer and exchange the beater for the dough hook.
  6. Allow the dough hook to knead the dough on medium-low speed for 8 to 10 minutes until it is smooth and elastic.
  7. Remove the bowl from the mixer, scrape the dough down from the sides of the bowl, cover the bowl with cling-wrap and allow the dough to rise for 45 minutes in a warm place.
  8. After rising, the dough will be at least doubled. Punch it down and turn it out onto a floured work surface. Flour the top of the dough as well, then knead the dough briefly, adding a little extra flour every time it becomes too sticky. Using a dough scraper also helps tremendously.
  9. Roll the dough into a large log and divide it into 4 equal pieces for baguette-style rolls, 2 pieces for 2 large 900g loaves, or leave it in one piece for extra-large loaf.
  10. I am doing baguette-style rolls which will be featured in another recipe tomorrow when I make gourmet pancetta, blue cheese, garlic and butter rolls.
  11. Knead the dough briefly and shape it into loaves, or in this case, roll it into lengths to fit your baguette pan or baking sheet.
  12. Transfer the rolls to the pan and cover them lightly with cling-wrap. Allow to rise again for 30 minutes. While they rise, preheat your oven to 200c or 400f.
  13. After 30 minutes the loaves will have doubled in size. Dust the tops of the loaves with flour then slash the loaves with a sharp blade. Spray your oven with a mist of water and bake the loaves for 30 minutes. Spray more water into the bottom of the oven halfway through.
  14. Bake 35 minutes for a 2 large loaves and 40-45 minutes for the extra large loaf.
  15. Test for doneness by flicking the loaves --- if it sounds hollow it is done.
  16. Once baked and golden, remove them from the oven. If you're using a perforated baguette pan, allow them to cool on the pan, otherwise transfer the loaves to wire racks to cool.
  17. All that remains is to savour these wonderful breads.


How to Pickle Jalapeño Peppers – Homemade Pickled Jalapeño Peppers Quick & Easy

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How to Pickle Jalapeño Peppers - Homemade Pickled Jalapeño Peppers Quick & Easy
Recipe type: Pickles / Preserves
Cuisine: Mexican
Pickled jalapeños are a great way to preserve your crop. Apart from the preserving aspect, pickled jalapeños have an amazing flavor that only pickling reveals.
  • 200g Jalapeño Peppers
  • 200ml White wine vinegar
  • 30g White sugar
  1. Snip off the stems from the jalapeños. Use a sharp paring knife to slice lengthways down the side of the chilies.
  2. Pack the chillies tightly into a suitable clean glass jar.pack the as tightly as possible.
  3. Add the sugar and wine vinegar to a small saucepan and bring this to a boil. Remove this from the heat and put it aside.
  4. Place the jar of chillies in a saucepan of hot water. This will acclimatize the glass to receiving the boiling hot vinegar syrup. If you skip this step, the jar may crack.
  5. Pour the syrup into the jar until the chillies are covered. Carefully put the lid on the jar, then allow this to cool in the hot water.
  6. Once cooled, place the pickled jalapeños in your refrigerator for at least a month before opening.


How to Make Meringues – Perfect Meringues – Crispy Outside, Soft Inside!!!

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How to Make Meringues - Perfect Meringues - Crispy Outside, Soft Inside!!!
Recipe type: Sweets / Candy / Dessert
A good meringue is hard to find.... crispy on the outside and soft and squishy on the inside. This recipe takes the mystery out of how to make perfect meringues.
  • 6 Large egg whites
  • 350g Caster sugar
  • 2.5ml Salt
  1. Place the egg whites and salt in your mixer bowl. Fit the whisk to your machine and whisk on low speed for 60 seconds.
  2. Increase the speed to medium-high and whisk until the egg holds a peak.
  3. Turn the machine speed to high and gradually add the caster sugar one tablespoonful at a time.
  4. Once all of the caster sugar is added allow the machine to continue whisking until the mixture is thick and glossy. This process can take anything from 5 to 10 minutes, depending on how efficient your mixer is.
  5. Line 2 baking sheets with baking parchment and load the meringue mixture into a piping bag. Pipe the meringue rounds onto the parchment, leaving a little space between each.
  6. To make dessert cups or baskets, pipe the base of the basket to a diameter of 90mm, or 3.5 inches, then continue piping over the outside ring to build a wall.
  7. Bake the meringues in a preheated oven at 140c or 284f for 30 to 40 minutes and the color has darkened slightly.
  8. Allow the meringues to cool in the oven with door slightly open.
  9. Store the meringues in an air-tight container as they will soften due to humidity.


Tuna Terrine Cucumbers – Cucumber Wedges Filled with Gelatin Tuna Terrine!!!

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Tuna Terrine Cucumbers - Cucumber Wedges Filled with Gelatin Tuna Terrine!!!
Recipe type: Fish / Seafood
Cuisine: French
Prep time: 
Total time: 
Serves: 36-40
Hollowed cucumbers filled with tuna terrine make amazing finger snacks, starters or accompaniments to your main meal.
  • ¼ Red pepper, finely chopped
  • 4 Tbs Chopped garlic chives
  • Zest of 1 lemon
  • 100g Mayonnaise
  • 200g Canned shredded tuna, drained (can also use salmon)
  • 18-20 x 5cm (2 inch) pieces of English cucumber
  • Salt and cracked black pepper to taste
For the Gelatin
  • 25ml Powdered gelatin
  • 225ml Hot water
  • 275ml Cold water
  1. Finely chop the red pepper and garlic chives. Grate the rind of one lemon and measure out the mayonnaise. Cut 18 to 20 x 5cm or 2 inch lengths of cucumber and use a apple corer to remove the centers from these.
  2. Place the tuna in a jug and add the lemon zest, peppers, chives and mayonnaise.
  3. To mix the gelatin, pour 225ml of hot water into a small jug and add the powdered gelatin. Stir this for a minute or 2 until it is totally dissolved. Pour this into a larger jug and top it up with cold water to a total of 500ml.
  4. Stir to combine, then pour this into the jug containing the main ingredients. Stir this until everything is combined and the mayonnaise has totally dissolved then put this aside.
  5. Use the back of a spoon to put a coating of butter onto a baking sheet or pan. Press the cucumbers into the butter.
  6. Place the baking sheet or pan on top of an ice block or over another large pan filled with ice. This sets the butter hard and totally seals the bases of the cucumbers. Allow this to set for 5 minutes.
  7. Fill the cucumbers with the terrine mixture. Don't be too concerned with spillage as this will simply wipe away once the gelatin has set. Place these in your refrigerator.
  8. Any leftover filling can be molded in ramekins.
  9. After an hour or so the terrine will have set. This timing depends largely on the temperature of your refrigerator. Remove them from the fridge and pull the cucumbers free from the butter. Wipe off any spillage from the edges.
  10. Use a razor sharp knife to slice wafer thin slices from each end of the cucumber pieces to neaten up the ends. Slice the cucumber pieces at an angle and you're done.
  11. To unmold the ramekins simply run a thin blade round the edge of the ramekins and pop them out onto the plate.


KFC Fried Chicken Secret Recipe – Original Recipe / Secret Ingredients / How to Make KFC – Part 2

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KFC Fried Chicken Secret Recipe - Original Recipe / Secret Ingredients / How to Make KFC - Part 2
Recipe type: Chicken / Fast Food / Take-Out
Cuisine: American
Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
  • 8-12 Chicken pieces
For the Secret Herb & Spice Blend
  • 15ml Paprika
  • 10ml Onion Salt
  • 5ml Dried Sage
  • 5ml Garlic Powder
  • 5ml Dried Oregano
  • 5ml Cayenne Pepper
  • 5ml Cracked black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Ground Coriander seed
For the Curing Brine
  • 3lt Water
  • 5ml Whole black peppercorns
  • 1 Whole allspice
  • 5ml Ground ginger
  • 50g Sugar
  • 105g Prage powder / pink curing salt (NOT Instacure)
For the Coating
  • 2 Cups all-purpose flour
  • 4-6 eggs, beaten
  1. Some time ago we launched the first of our KFC series and have been overwhelmed at the response. One of the main questions that arose from this was where to buy saltpetre. This updated version of the recipe uses Prague powder to replaces the saltpetre, the salt and the bicarbonate of soda.
  2. Prague powder, or pink curing salt is available worldwide from butchery suppliers, and you may even buy it directly from any butcher that processes cured meats and sausages.
  3. Prague powder is not to be confused with Instacure which is a totally different formulation and cannot be substituted.
  4. Before continuing, if you have not viewed the original video, please do so now as it contains all of the introductory information about the process.
  5. To make up the curing brine, place all of the brine spices, excluding the prague powder into a large pot. Add half of the secret spice blend to the pot as well, then pour in 3 liters of water.
  6. Bring this to a boil, lower the heat and allow this to simmer for 10 minutes.
  7. Quick-chill the brine by floating it in a sink of cold water. Changing the sink water every few minutes will speed this up as well.
  8. While the brine cools, use a carving fork or skewer to punch holes through the skin of the chicken pieces. This enables the curing brine to penetrate the chicken more efficiently.
  9. Place the chicken pieces in a large non-reactive food-safe container.
  10. Remove the cooled brine from the sink and add the Prague powder. Stir this thoroughly until totally dissolved.
  11. Pour the brine over the chicken pieces and pop a couple of side plates on top of the chicken pieces to keep them submerged.
  12. Put the lid on the container, transfer it to your refrigerator and allow the chicken to cure for a full 24 hours.
  13. Place the all-purpose flour in a large bowl and add the remaining half of the secret herbs and spices. Mix this until combined, then cover the bowl with cling-wrap.
  14. The following day, remove the chicken from the brine and pat it dry with a clean kitchen towel.
  15. Before coating the chicken, sprinkle a layer of the seasoned flour over a large platter. This is where the coated chicken will set, and the layer of flour prevents the coating from sticking to the platter.
  16. Working with on piece of chicken at a time, dredge the chicken in tbe seasoned flour to coat all over.
  17. Dunk the the chicken in the egg to wet all of the flour.
  18. Return the chicken to the flour, making sure to get a good solid coating all over. Transfer the coated chicken to the platter to set, then continue with the remaining pieces.
  19. Allow the coated chicken to set for 20 minutes.
  20. Half-fill a large pan with oil and heat this to 160c or 320f.
  21. Carefuly drop the chicken into the oil and fry for a full 20 minutes turning halfway through. If you have chicken wings among your pieces, half the frying time for these.
  22. Remove the chicken from the oil and drain any excess oil on kitchen paper.
  23. The chicken does benefit from standing for a while before serving. Five to ten minutes is ideal.
  24. And there it is.... golden, crispy and aromatic KFC deep-fried chicken.


Silicone Molded Chocolate Cups – How to Mold Chocolate Cups in Silicone Muffin Molds

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Silicone Molded Chocolate Cups - How to Mold Chocolate Cups in Silicone Muffin Molds
Recipe type: Dessert / Chocolate
Over Valentine's we showed you how to make elegant balloon molded chocolate cups. Today we're looking at how to make a similar cup using silicone muffin molds.
  • Compound / Cooking chocolate
  1. I am using compound or cooking chocolate. It is ideal for these types of projects as it has a higher melting point and does not require tempering.
  2. Melt the chocolate in your melting pot, or in s double boiler or even in your microwave 15 seconds at a time, stirring after each heating.
  3. Pour enough chocolate into the first silicone muffin cup to fill it 2 thirds. Lift the cup and pour the chocolate into the second cup.
  4. Continue with this process until all of the cups are coated. As you go the quantity of chocolate will be depleted and you will need to swirl the last few cups around to get the same coating level. After each pouring, scrape the edges of the muffin cups clean using the back of a knife.
  5. Transfer the cups to your refrigerator for 10 minutes to set.
  6. Remove the cups from the fridge and repeat the coating process again.
  7. Return the cups to the fridge to set once more.
  8. After 10 minutes the chocolate will be set. Loosen the edge of the silicone muffin cup from the raised edge of the chocolate. Start turning the entire silicone mold inside out out to free the chocolate cup.
  9. And there it is, perfectly molded chocolate cups with a raised edge that acts as a handle. You can fill these with anything fom chocolate mousse to brandy soaked fruit and cream.


Squished Hotdogs – Roadkill Hotdogs – Taste Awesome, and Good for a Laugh!!!

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Squished Hotdogs - Roadkill Hotdogs - Taste Awesome, and Good for a Laugh!!!
Recipe type: Fast Food
Cuisine: American
Here's a big chunk of fun for your kitchen..... squished hot dogs, or roadkill hot dogs aren't just good for a laugh, they taste amazing too.
For Each Hot Dog
  • 2 Hot Dog Sausages
  • 1 Thick slice Mozzarella cheese
  • 3 Slices Tomato
  • Fresh Lettuce
  • Butter
  • Hot dog bun
  • Ketchup (optional)
  1. Fold 2 hotdog sausages in cling-wrap and bash them flat with your meat mallet, being careful not to totally break them into pieces.
  2. Slice to squished sausages next to one another then cover the one sausage with a thick slice of mozzarella cheese.
  3. Use the cling-wrap to flip the other sausage over this.
  4. Use and egg lifter or wok shovel to transfer the sausages to a vacuum packing bag and vacpac this good and tight.
  5. To cook the dogs, pop them in your dishwasher set on the 60c or 140f. Alternatively simmer the bags in a large pot of water for 15 to 20 minutes.
  6. While the dogs cook, cut and butter the hotdog rolls. Add sliced tomato and a good dose of fresh crispy lettuce.
  7. Remove the bagged dogs from the dishwasher or pot and cut the bags open.
  8. Transfer the squished dogs to the rolls and serve immediately with ketchup, or plain.
  9. And there it is, the roadkill dog, oozing cheese and a huge dose of yummy.


Homemade Apple Cider Vinegar – Make Real, Healthy Apple Cider Vinegar at Home!!!

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Homemade Apple Cider Vinegar - Make Real, Healthy Apple Cider Vinegar at Home!!!
Recipe type: Vinegar / Condiments
Apple cider vinegar is used in tons of different cuisines and despite the fact that there is a permanent glut of apples in the marketplace, cider vinegar is stupidly expensive. This is how to make it at home.
  • 1.5kg Apples (your favorite variety)
  • 1.5lt Pure water / mineral water (non-chlorinated)
  • 120g Sugar
  1. Cut your apples into blocks, including the cores, and place this in a large non-reactive bowl. In another bowl, combine the sugar and mineral water. Don't use tap water as the chlorine in the water will inhibit the fermentation process. Stir the mixture until all of the sugar has dissolved.
  2. Pour the sugar solution over the apple and add a little more mineral water to top up if necessary. Cover the bowl with cling-wrap and prick a few tiny holes in the plastic to allow the CO2 to escape.
  3. Place this out of the way on your counter at room temperature. Let this stand for 7 to 10 days, stirring each day.
  4. Every day you will notice a froth on top of the bowl. This is the fermentation in progress. After 7-10 days, the mixture will have the aroma of an apple cider.
  5. Strain the fermented mixture to remove all of the solids. Pour the liquid into suitable sterilized containers.
  6. Cover the containers using multiple layers of cloth, secured with elastic bands. Place the jars in a dark cupboard for 6 weeks to mature.
  7. And there you have it, home made apple cider vinegar.


Homemade Tequila & Lime Mustard – Mexican Mustard!!!???

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Homemade Tequila & Lime Mustard - Mexican Mustard!!!???
Recipe type: Condiments & Sauces
Cuisine: Mexican
Prep time: 
Total time: 
Tequila and lime mustard gives a whole new twist to one of life's most popular condiments.
  • 60g Hot English mustard powder
  • 20g Whole yellow mustard seeds
  • 30ml Tequila
  • 50ml Lime Juice
  • 1.25ml Salt
  • 1.25ml Sugar
  • White wine vinegar to thin (quantity will vary from batch to batch)
  1. Combine the yellow mustard powder and seeds, and measure out the salt, fresh lime juice and tequila.
  2. Place all of these in a tall jug and use your stick blender to grind the ingredients to a paste. As you do this the mustard will absorb more and more of the liquid.
  3. Add a little white wine vinegar every time it gets too thick. Continue blending until the paste is quite smooth.
  4. Transfer the mustard to a clean jar and refrigerate overnight.
  5. The following day the mustard will be far thicker after autolysing overnight. To thin the mustard, add more white wine vinegar bit by bit, stirring it in thoroughly as you go. When you reach your desired consistency, return the mustard to the refrigerator.
  6. The mustard will keep indefinitely in your refrigerator. For an interesting twist, try adding a little finely chopped pickled jalapeno.


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