Wine from Dried Elderflowers

Elderflower is a traditional wine that was historically popular because it ferments on the wild yeast in the elderflowers, though this recipe uses commercial wine yeast for consistent results. The recipe begins by making a tea with dried elderflowers, though you can also use freshly collected elderflowers without the stalks if you like (You need about…

Wine from Frozen Strawberries

Fresh strawberries are decadent, more so if you forego the pleasure of eating them and ferment them as nature intended. To make the compromise more appealing you can use 2 kg of fresh or frozen strawberries for this recipe, so you can start it all year around. Try substituting some raspberries as well for a…

Plum Wine

A favourite in Asia, plum wine is easy and inexpensive to make, though it has a reputation for not always clearing fully, but this recipe gives you a good chance because of the inclusion of Pectolase. This recipe is also sound for peaches, nectarines and other stone fruits, so keep an eye out for seasonal…

Corned Beef

This recipe uses Sodium Nitrite to turn 1 to 2 kg of beef into corned beef. You can use Sodium Nitrite if you are very careful or you can obtain Instacure #1 / Prague Powder #1 / Pink curing salts. Quantities for both are given. Ensure that your Pink Curing Salts are 6.25% Sodium Nitrite…

Creating the Perfect Burger

Meat To make perfect burgers your meat has to be right. It needs about 30% fat. If you are cooking sous vide as described below, you could get away with 20% because of the reduced cooking temperature. Therein lies the problem though, any beef mince you buy in a supermarket is going to have a…

Home Carbonation Rig

Carbonation in beverages happens by two major means. Champagne, Cava and other beverages using the name Champagne, such as Soviet Champagne and California Champagne undergo two fermentations. In the first fermentation in a vat the yeast present in the grape juice creates alcohol but the resulting CO2 byproduct is allowed to disperse into the air.…

Cheesecake Sousvide

This cheesecake is delicious, light, delicately flavoured and almost certainly won’t break during cooking.  Because the sousvide bath will not overheat any part of the cake there will be no Maillard reaction and no browning, drying or unwanted textures.You can also get creative with toppings and because nothing will go over 80 degrees celsius there is…