Gardening, canning, pickling and everything related
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Chef Looks like it should work, I would probably go with a tablespoon of salt
Did the salt come through? if mixed with the other spices it should have carried the flavor in -
TexLaw Well, I waited 2 weeks and opened the jar this morning. Not sure just what I expected, but it really had no flavor, tasted like a very firm hard boiled egg. I was expecting much more of a seasoned flavor. Any thoughts as to what I might have done wrong?
Chef I’m afraid I don’t. I haven’t done those for a little while, but mine have always come out pretty tasty. Tangy with ginger and gojuchang flavor. The flavor was on the subtle side, but it certainly was a fair amount more than just a boiled egg.
Shoot, man. I’m sorry to hear that batch didn’t come out so hot for you. I’ll have to make some more of my own and see if there’s anything I can figure out.
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Chef I’m afraid I don’t. I haven’t done those for a little while, but mine have always come out pretty tasty. Tangy with ginger and gojuchang flavor. The flavor was on the subtle side, but it certainly was a fair amount more than just a boiled egg.
Shoot, man. I’m sorry to hear that batch didn’t come out so hot for you. I’ll have to make some more of my own and see if there’s anything I can figure out.
TexLaw That the fun, now we figure it out
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Chef Looks like it should work, I would probably go with a tablespoon of salt
Did the salt come through? if mixed with the other spices it should have carried the flavor in -
Salt equalizes everything permeable in a wet environment.
As it enters the egg it carries the flavoring with it -
Chef I do have 2 teaspoons of salt in my recipe that I posted, so do add some!
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TexLaw I think I missed the salt. That would explain a lot. Thanks.
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Chef You’re very welcome. You really do have me jonesing for some pickled eggs.
I’ve been pretty covered up over here for a little while, but I see a light at the end of the tunnel. I’m looking forward to getting back in the kitchen and catching up on here!
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Getting ready to make horshradish and looking for some advice.I have been making it for years but it is always good at the beginning but looses its punch fairly quickly.Am I missing something?
RON PARRISH my experience fresh horseradish will lose some punch after it’s grated and continue to as it sits. Vinegar may help slow it down. I have heard some folks adding mustard oil (I think) to aid in heat/punch retention. Never done it and don’t know where to find mustard oil. There are different strains of horseradish that you can try. I used to grow my own roots and grated as needed. The best store bought I ever had would roll your socks down and put them away. Sadly they closed their doors.
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Thanks! I grow my own also and have started doing them in small batches as needed and it has helped. Was just checking to see if there was a way to preserve it that I didnt know about.Thanks for the reply!!
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Grocery store score of the day, got 4 of these!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 That is a score. The entire shelf at Walmart here with canning supplies is totally empty.
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Thanks! I grow my own also and have started doing them in small batches as needed and it has helped. Was just checking to see if there was a way to preserve it that I didnt know about.Thanks for the reply!!
RON PARRISH Video about making horseradish kind of corny but good info starts at 1:45
https://www.youtube.com/watch?v=KEQWBY6P6Vs -
Tex_77 I got tired of hunting for them and ordered a couple hundred from China. Took about two weeks to get here and worked fine. Have all the canning done and just dehydrating garlic now.
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Keep an eye on your lids. I have used “off brands” before and everything looked good for a while, but after a couple months on the shelf, they stared to unseal. It sucks laying in bed and hearing the POP of a lid, then trying to find it among a couple hundred jars on the shelves.
hey vegetarians, my food poops on your food!
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Keep an eye on your lids. I have used “off brands” before and everything looked good for a while, but after a couple months on the shelf, they stared to unseal. It sucks laying in bed and hearing the POP of a lid, then trying to find it among a couple hundred jars on the shelves.
kyle So correct. I tried the Walmart brand of Mainstays and loss about 20% of that product. After literally 10’s of thousands canning, it was my first poor seal I have ever had.
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kyle So correct. I tried the Walmart brand of Mainstays and loss about 20% of that product. After literally 10’s of thousands canning, it was my first poor seal I have ever had.
Chef Hmm, that really makes me wonder. I have had good luck with them, but now beginning to wonder & worry about it a bit as I cannot even come close to 10’s of thousands in over 40 years of canning.
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Chef Hmm, that really makes me wonder. I have had good luck with them, but now beginning to wonder & worry about it a bit as I cannot even come close to 10’s of thousands in over 40 years of canning.
calldoctoday may just had a bad batch. I’m sure there is not the same level of quality control. All processes have variability. Might just have been bad luck for me. Also I can a lot of my BBQ sauce and lots of soup that I sell.
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That is also true about bad batches. 3 years ago I was using Ball or Kerr (i cant remember which one) lids bought at Walmart and had a bunch come unsealed, and after talking to a couple other people, they too had trouble. They were all Ball (or Kerr) lids with a picture of a wheat head on them.
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