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+---
+title: Food & Cooking
+---
+
+# Food & Cooking
+
+One of my hobbies is cooking. I've collected some techniques and recipes that I
+find useful to refer to, along with some other resources that are specific to
+my kitchen.
+
+## Recipes
+
+* [Apple Butter](recipes/apple-butter.html)
+* [Cheese and Nut Loaf](recipes/cheese-and-nut-loaf.html)
+
+## Resources
+
+* [My tare list](tare.html)
+* [The Big List of Temperatures](temps.html)
+
+## Techniques
+
+### Cooking apples without them getting mushy
+
+This is a technique I learned from [Kenji][pectin]. When pectin reaches 183ºF,
+it begins to break down, resulting in mush. However, there are two things that
+can be done to prevent this from happening. First, you can provide an acidic
+environment to strengthen the pectin, which is why you often see lemon juice in
+apple pie filling recipes.
+
+Alternately, if pectin is held between 140ºF and 160ºF for about 10 minutes, an
+enzyme present in the apples will convert the pectin to a heat stable form. This
+can be achieved in various ways, I typically use a sous-vide setup for about an
+hour.
+
+[pectin]: https://sweets.seriouseats.com/2011/10/the-food-labs-apple-pie-part-2-how-to-make-perfect-apple-pie-filling.html
+
+### Pasteurizing Eggs
+
+Eggs can be made safe to eat raw by holding at 135ºF for two hours. Applications
+include dressings, cookie dough, ...