Download Artisanal Seattle: Traditional Seattle Recipes by Chef Maggie Chow PDF

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By Chef Maggie Chow

Real Artisan nutrition are easy and non-mechanized. No machines, no pointless utensils, no processing, no hassles.

Just hand-crafted scrumptious cooking from the heart.

Seattle is the house of classical artisanal nutrition and those are Seattle's so much genuine recipes.

Enjoy home made scrumptious foodstuff that would go away you wanting extra. Artisanal Seattle, offers an cutting edge sort of cooking that's unrivaled through any cookbook. find a approach to cooking that's new and original.

The Seattle variety is one to be famous, examine this kind, with 50 scrumptious and straightforward recipes instantly from Washington kingdom.

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Extra resources for Artisanal Seattle: Traditional Seattle Recipes

Sample text

Replace the water in Jell-O recipes. 8. Sweeten a fruit salad. 9. Replace the liquid in cakes, cookies, or brownies. 10. Make a sweet rice dessert. STEP-BY-STEP PROCESS These are the basic tools you’ll need in order to can properly and safely, using the water bath method: n Jars n Flats (snap lids) 37 Rings A large pot that is both wide and deep. The height of the pot needs to be at least 3 to 4 inches taller than the height of your canning jars. n Rack (or a towel folded in the bottom of the pot) n Jar lifter n Jar funnel n Labels There are all sorts of other gadgets out there—such as magnetized lid lifters and tools for measuring headspace—but if you have the things on the this list, you are ready to can!

2. Sterilize all utensils that will touch the juice. Jars, lids, funnel, and ladles should be placed in boiling water for 10 minutes. 3. Use a sterilized colander lined with a coffee filter to strain the juice; remove any fruit pieces. 4. Heat the juice in the top of a double boiler, maintaining a constant temperature of 175°F for 20 minutes. 5. Ladle the juice into the jars, leaving 1/2 inch headspace; secure the lids. 6. Place the jars in a sink of cold water and use a cooking thermometer to check that the water bath is at 40°F.

This storage method can be done two different ways: ICE ON TOP: 1. Spread a single layer of nonconductive (insulating) material such as kraft paper or foil over the contents of a nearly filled 5-gallon container. Place 4 ounces of dry ice on top. 2. Leave part of the lid unsealed until the dry ice completely evaporates (sublimates). 3. Check every 30 minutes to see if the dry ice has completely evaporated. If not, keep checking every 5 minutes. 4. When the dry ice has evaporated, remove the insulating material and seal the container.

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