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A step-by-step guide to pickling from home with Jon Oren, founder of Wheelhouse Pickles. Jon walks you through the pickling process, from purchasing equipment to ingredients to aging.
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John Oren: Wheelhouse Pickles (8:00)
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pickling, lacto fermented, acidified, Wheelhouse Pickles, artisanal pickles, vinegar, locally sourced ingredients,Equipment for Three Different Types of Pickling (15:05)
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acidified pickles, vinegar based brine, quick pickling, refrigerator pickling, large non-reactive pot, stainless steel, mason jars, canning pot, wire rack insert stabilizes jars while in boiling water bath, use mason jars with rounded shoulders, don't use leftover mayonnaise or jelly jars, only use new lids, canning funnel, jar lifter, tongs specifically designed for lifting jars, don't use regular kitchen tongs, all equipment costs come to under $50, Burly Clay Products, Brooklyn Kitchen,Ingredients (14:40)
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pickle products at the peak of their freshness, acidified pickles=vinegar, cider vinegar, apple cider vinegar, some pickling products: cucumbers beets okra green beans chili peppers pears turnips, pickle spice, mint, tarragon, rosemary, salt critical in lacto-fermented pickles, don't use iodized salt, sweeteners: brown sugar molasses honey fruit juices,Execution: How To Pickle (26:39)
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lacto-fermented=non reactive container scrub cucumbers cut off flower coriander mustard seed black peppercorn garlic dill thin layer of cucumbers lay ingredients on them then layer more cucumbers, make salt water solution, mix salt into cold water, 5% salt solution, three tablespoons of salt per quart, no cooking involved in lacto-fermented pickles, pour salt water solution over cucumbers until two or three inches above cucumbers, place weight over cucumbers, create an anaerobic situation, find cool dark area, let sit for two days, come back each day and skim off foam with sterilized spoon, 5-7 days pickles will be acidic enough to be considered a full sour, spoon out cucumbers put them in a mason jar and spoon out brine and fill mason jar with it, acidified=heating process, create your brine, vinegar water spices salt sugar, combine ingredients in non-reactive pot, simmer for five minutes, pack sliced cucumbers in mason jar, pour hot brine over cucumbers in jar until submerged, let cool to room temperature cover and place in refrigerator, oil-based pickling=no acid no chemical process, simply submerging products in oil, oil pickles take longer to mature, flash pickling,To comment on this episode click here. There are currently Comments
First Aired - 02/22/2013 04:00PM
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So you want to learn about cheese? You've found the perfect program! This week's guest on Cutting the Curd is Susan Sturman, of the Academie Opus Caseus, a school for cheese professionals in France with a program in English for anglophone cheese professionals worldwide. Academie Opus Caseus exists at the heart of the MonS Fromagerie operational headquarters, where cheese undergoes affinage, and orders are received, packed and shipped. Tune in and learn more about the school and the state of cheese at large - from affinage to cheese caves. Learn more about the school and their courses here: Academie Opus Caseus.This program was sponsored by Fairway Market.
"This is not cheese appreciation this is working with cheese - practical knowledge." 05:00
"The culture the French have around cheese is something we can take from and build around. They represent a wealth of knowledge." 10:00
"Affinage is the maturing of cheese. It's a different skillset [than cheesemaking] and takes a different infrastructure." 24:00
--Susan Sterman of Academie Opus Caseus
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First Aired - 02/13/2011 02:00PM
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This week on Cutting the Curd lean more about cheese aging, as Anne is joined by Michael Anderson . Michael is an expert in the field of affinage and the cave manager at Murray's Cheese. Tune in and learn why not all cheese need to age a long time, and how you can better preserve the flavor and lifespan of cheese in your refrigerator! This episode was sponsored by 360 Cookware. Learn more about their vapor-technology at http://www.360cookware.com
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Cutting the Curd Introduction (15:41)
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Cutting the Curd, Anne Saxelby, Heritage Radio Network, Michael Anderson, Murray's Cheese, cheese aging, things can go wrong between cheese maker and cheese store, properly caring for cheese, affinage, the art of aging cheese, certain cheeses don't benefit from aging and some do, every cheese has a bell curve of quality, instead of putting plastic wrap on a cheese try putting it in a box, advice for retailers, you want to keep an eye on how the quality is as soon as it gets to you, let cheese breathe, plastic wrapped cheese might give a cheese a plastic taste,Aging Cheese with Michael Anderson (14:19)
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Cellars at Jasper Hill, based on French model of consolidated affinage, Cabot Cave, huge ceilings, full of Cabot cloth bound cheddar, cheese mites, Meadow Creek Grayson, Bleu Mont Dairy, groundbreaking affinage work in the US, every cheesemaker ages their cheese to a certain extent, microbiology behind cheese, comparing music to cheese,To comment on this episode click here. There are currently Comments
