Monday, January 31, 2011

Basic Chicken soup

No photos with this one I'm afraid (forgot to grab the camera). The wife wanted some soup today cause she has a cold, so I decided to make the best thing for a cold, chicken soup (nice aren't I).
It all started with 1 chicken roasted and picked. Then I added whatever frozen veggies I could find (corn and green beans) 3 carrots sliced, 1/8th cup dehydrated onion, and 3 Tbs of dehydrated celery, 1 jar of canned taters and 2 quarts of homemade chicken stock. Seasoning was simple salt to taste and pepper and just cause I could some smokey chipotle Tabasco sauce and some poultry seasoning. Now if this was June or later in the summer I would have it in the dutch oven on my gas stove, but it is cold out here so I threw it all in the 6 quart slow cooker and let it simmer all day threw in some egg noodles about 10 minutes before serving and there you have it chicken soup Ala lazy cook.

Sunday, January 30, 2011

Expiriment Day

While the wife is busy making yogurt I decided to play in the kitchen. As I wandered through looking for something to catch my eye, what should I see first but the Vita Mix, so I decided to see what would happen when I put a 1/4 cup of dehydrated onions in it and turn it on high. It turns out a very nice onion powder. then I saw the stand mixer. HMMMM, I need to make more mayo so here goes. I started with 2 egg yolks in the bowl and then added the dry ingredients; 2 tsp fine grain salt, 2 or 3 pinches of sugar, and because I had just made the onion powder 1/2 tsp of onion powder and a 1/2 tsp of dried mustard.

I then whisked those together to form a paste. I had previously mixed 2 Tbs white wine vinegar with 4 tsp lime juice. I added half of the liquid mixture.

Then to the mixer.

I then added 2 and 1/2 cups of oil slowly drizzling it in and in the end it came out like this.

I then put it in a jar and let it set on the counter at room temp "gasp" for 3-4 hour "double gasp". The reason I do this is mayo is a very acidic environment and the acid will kill the nasty little critters that can be there like salmonella, but for some strange reason that the big brains in chemistry haven't figured out yet, it works best when at room temp. Cold stops its killing power. So 3-4 hrs at room temp will kill the little critters or you can just buy pasteurized eggs.
This makes a 1/2 quart. Three eggs and triple the recipe and add 3 1/2 cups oil to make 1 quart.