Let's Get Real
LIVE 6:30 - 7pm EST
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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)
Tags:
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)
Tags:
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 - 10/03/2011 01:00PM
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This week on Let's Eat In, Cathy is joined by Rick Field, founder of the popular artisanal pickle company Rick's Picks NYC. Learn more about the art of food preservation and find out how Rick traded his career in television to pursue his passion for pickling. Find out why squash don't make for good pickles and hear what Rick's ideal date meal would be. This episode was sponsored by Hearst Ranch.
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Let's Eat In: Rick's Picks NYC (16:15)
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Cathy Erway, Let's Eat In, Heritage Radio Network, Rick's Picks NYC, Rick Field, pickles, pickling, artisan pickles, FDA low sodium, gluten free, Bill Moyers, running a small business, entrepreneurship, seasonality, People's Pickles,Pickles, Date Meals & Beer (15:31)
Tags:
pickling, food preservation, what doesn't pickle well?, Sweet & Sassy Pickles, heirloom, ideal romantic date meal, classic preparations, hot sauce, Beer Table, Justin Philips, pickle and beer pairings, smokra, smoked paprika, Sweet n Sassy pickles, quick pickles, bread & butter pickle,To comment on this episode click here. There are currently Comments
First Aired - 11/09/2011 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by the "Semitic Swinologist" himself, Jeffrey Yoskowitz. Jeffrey Yoskowitz is a freelance journalist from New York covering food, culture and politics. His work has been published by The New York Times, The Atlantic, The New Republic, The Montreal Gazette and Meatpaper, among other publications. Jeffrey has also focused extensively on the pork taboo in the past five years. In 2011 he launched the story project Pork Memoirs.. Tune in to learn more about pork as it relates to Jewish culture and how the taboo has evolved over the years. This episode was sponsored by Heritage Foods USA.
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Taste Matters: Jeffrey Yoskowitz (16:34)
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Taste Matters, Mitchell Davis, Heritage Foods USA, Heritage Radio Network, Jeffrey Yoskowitz, Semitic Swinologist, pork, kosher, The Pork Memoirs, bacon, pork products, gelatin marshmallows, pork taboo, Muslims, Jews, Halal, Israel, pork industry, secular Israel,To comment on this episode click here. There are currently Comments
