This post is actually about a cleaning product I've made and used for years, but I feel like it still deserves a nod in this blog. Did you know that for just pennies you can make your own disinfecting solution that is the exact same product as Clorox Anywhere? Yep, Clorox has been raking in the dough from that particular product; for years they've been duping their customers into buying spray bottles of water with a couple teaspoons of bleach mixed in. That's all it is. I actually learned how to make this disinfecting solution when I worked in a restaurant years ago. For the same cost as what one bottle of Clorox Anywhere costs, you can buy all the necessary supplies to make 283 bottles of the exact same solution! Here's how:
The Supplies:
Bleach
Water
Spray Bottle (a 1 liter size makes mixing easiest)
The Process:
Measure out 1 liter of water into your spray bottle
Mix in 2 teaspoons (9.5-10 ml) bleach
That's it!
Here's the math: Clorox actually admits that Clorox Anywhere spray is 0.0095% bleach and the rest is water. This strength solution is strong enough to kill 99.9% of germs on non-porous surfaces, but weak enough to not leave a dangerous residue. This means that in a liter of water, you need 9.5 milliliters of bleach. One teaspoon is equal to about 4.9 ml. So, if you mix two teaspoons (9.8 ml) in your liter of water, you achieve a 0.0098% bleach solution. "But wait!" I hear you saying, "that's not the same ratio!" Well, you're right! It's the teeny tiniest bit stronger, but still totally and completely safe to use. I mean, I wouldn't drink the stuff or spray it in my eyes, but I'd say the same about Clorox Anywhere.
How to Use:
Just like Clorox Anywhere, spray your disinfectant spray on any non-porous surface you wish to sanitize, let sit at least two minutes, then wipe. Or don't wipe, it actually doesn't make a difference. Actually, that same Clorox FAQ website linked above will answer all your questions about your own home made solution; sweet huh?
The Results:
The spray works great! I use it on counter tops, toilets, sinks, etc. We're not germaphobes here, but I am careful about cleaning up after cooking, and if you're going to take the time to clean any surface, why not disinfect it while you're at it?
Here's a nifty .pdf on disinfection from Iowa State University. Scroll down to page 12 for info on bleach solution ratios.
Thursday, January 17, 2013
Tuesday, January 15, 2013
Tallow Candle
Thousands of years ago, our ancestors learned how to create fire, and it has been our companion ever since. One of the early ways of lighting a space was to use a tallow candle. Tallow is simply rendered fat. After my success rendering lard, I decided to try rendering tallow (don't ask me why it's lard when it's from a pig and tallow from any other animal fat, because I have no idea). I had a few pounds of 70/30 ground beef I cooked in a frying pan, rendering the tallow using the same steps as when I made the lard. I'm not really sure how to use tallow in cooking, but I was curious about how well it burns as a candle substance. I've read a little about candle making, and I decided to try my hand at making a tallow candle. For clarification, if I call the fat tallow, I mean it's in its solid state, and if I call it grease, I mean while it is still liquid. I'm not sure if that's all the proper terminology, but I figure it's the easiest way to make sure what I'm saying makes sense. Here's how I did it:
The supplies:
Rendered fat (tallow)
Wick material
Wick holder
Container
Something to hold the wick straight while the tallow sets
The Process:
First, I had to decide what to use for my wick. I don't have any candle wicks laying around, and I wanted to make this a free project. Remember that under shirt RM gave me for the lard project? Well it was the type Wal-Mart calls "A-Shirts" but I grew up hearing them called "wife-beaters" (I know, it's a terrible name). Anyways, the necks and arms holes are essentially just serged, and I figured that would work great since they are 100% cotton.
After I cut that out, I had to figure out what to use to hold it up. I have a bunch of tea candles that I bought at the dollar store ages ago, and I realized the little tin holders they come in would be perfect. I pulled the candle part out and then used a nail to poke a small hole in the bottom of the tin. I threaded the wick through the hole, and it worked great! I have lots of little glass candle holders, so I can put the tea candle in one of those when I want to burn it, so it won't go to waste. I decided to use one of those glass votive holders as my candle container.
If you're using a wick material that hasn't been pre-soaked in wax or some other flammable material, go ahead and pull it back out because you're going to have to soak it in your grease.
When you've filtered your grease and while it's still liquid, soak the wick material in it for a few minutes. Afterwards, re-thread it through your wick holder. Pour just a little grease in the bottom of whatever container you're going to use to hold your candle, then put the wick holder in the container and make sure it's resting on the bottom of the container. To hold my wick straight while the grease cooled and set, I used a clothes pin laid across the top. Here's a picture of it after I finished pouring the grease, but we're not to that part quite yet, so just set your wick straight for now.
Once you've got your wick straight, put the container in the freezer for a few minutes. The purpose of this step is to let the grease set to tallow, so that when you pour the grease in the container, the wick holder will stay anchored to the bottom of the container rather than float up. Your container of grease can stay cooling on the counter while the candle holder cools in the fridge, it won't set that quickly.
After 3-5 minutes, when the grease in your candle holder has set to tallow (it will have turned white), pull your container out of the freezer and slowly pour more grease until it's 1/8 to 1/4 inch less than what your final desired height will be. Use a toothpick to eliminate any air bubbles, then return your candle holder container to the fridge or freezer, double checking that your wick is centered. Let cool for 5-10 minutes, until grease has set to tallow. Remove your clothes pin and trim your wick to about 3/4 inch, then slowly pour your last 1/8 to 1/4 inch of grease, pouring it onto the wick to give it one more coating. Let set on counter or in fridge until hardened. If needed, trim wick a little more. Your final product should look something like this:
Place any unused grease/tallow in the fridge or freezer for future use.
The results:
I'm really impressed with how bright the little flame on this candle was! I wish I could have gotten a good picture to show how much light this puts out, but there was too much glare when I turned the lights off. I'm not sure for how many hours this will burn, but I'll post an update once I've tried it out. If you're not planning on burning your candle in the next few days, store it in the freezer. The tallow will harden enough in the freezing temperatures that you shouldn't have to worry about doing any damage to it if it gets bumped or knocked around.
The supplies:
Rendered fat (tallow)
Wick material
Wick holder
Container
Something to hold the wick straight while the tallow sets
The Process:
First, I had to decide what to use for my wick. I don't have any candle wicks laying around, and I wanted to make this a free project. Remember that under shirt RM gave me for the lard project? Well it was the type Wal-Mart calls "A-Shirts" but I grew up hearing them called "wife-beaters" (I know, it's a terrible name). Anyways, the necks and arms holes are essentially just serged, and I figured that would work great since they are 100% cotton.
After I cut that out, I had to figure out what to use to hold it up. I have a bunch of tea candles that I bought at the dollar store ages ago, and I realized the little tin holders they come in would be perfect. I pulled the candle part out and then used a nail to poke a small hole in the bottom of the tin. I threaded the wick through the hole, and it worked great! I have lots of little glass candle holders, so I can put the tea candle in one of those when I want to burn it, so it won't go to waste. I decided to use one of those glass votive holders as my candle container.
 |
| Left to right: Tea candle as it came, disassembled tea candle parts, wick material, nail |
 |
| Candle tin with hole punched |
 |
| Candle tin with wick threaded |
If you're using a wick material that hasn't been pre-soaked in wax or some other flammable material, go ahead and pull it back out because you're going to have to soak it in your grease.
When you've filtered your grease and while it's still liquid, soak the wick material in it for a few minutes. Afterwards, re-thread it through your wick holder. Pour just a little grease in the bottom of whatever container you're going to use to hold your candle, then put the wick holder in the container and make sure it's resting on the bottom of the container. To hold my wick straight while the grease cooled and set, I used a clothes pin laid across the top. Here's a picture of it after I finished pouring the grease, but we're not to that part quite yet, so just set your wick straight for now.
After 3-5 minutes, when the grease in your candle holder has set to tallow (it will have turned white), pull your container out of the freezer and slowly pour more grease until it's 1/8 to 1/4 inch less than what your final desired height will be. Use a toothpick to eliminate any air bubbles, then return your candle holder container to the fridge or freezer, double checking that your wick is centered. Let cool for 5-10 minutes, until grease has set to tallow. Remove your clothes pin and trim your wick to about 3/4 inch, then slowly pour your last 1/8 to 1/4 inch of grease, pouring it onto the wick to give it one more coating. Let set on counter or in fridge until hardened. If needed, trim wick a little more. Your final product should look something like this:
 |
| I didn't do a very good job getting the air bubbles out, which is why the bottom looks funky. |
Place any unused grease/tallow in the fridge or freezer for future use.
The results:
I'm really impressed with how bright the little flame on this candle was! I wish I could have gotten a good picture to show how much light this puts out, but there was too much glare when I turned the lights off. I'm not sure for how many hours this will burn, but I'll post an update once I've tried it out. If you're not planning on burning your candle in the next few days, store it in the freezer. The tallow will harden enough in the freezing temperatures that you shouldn't have to worry about doing any damage to it if it gets bumped or knocked around.
Sunday, January 13, 2013
Home Made Laundry Detergent
I found a website describing to to make your own laundry soap, and since RM and I were running low, I decided to try it. All of the ingredients together cost almost the same as a 150 oz. container of pre-made detergent would, and will make a Lot more batches. I followed the basic recipe showed here, but since I had a 10 quart stock pot I used it instead of a smaller pot and a bucket. Here's how I made mine, and the cost breakdown:
The bulk ingredients:
20 Mule Team Borax, 76 oz. box - $12.82
Arm & Hammer Washing Soda, 55 oz box - $9.79
Ivory soap, 16 bar pack - $7.99
Water, 2 gallons - practically free
The Process:
Grate one bar of Ivory soap and add it to stock pot.
Add 10 cups water, turn on medium heat, stirring occasionally until soap melts.
Add 1/2 cup (about 5 oz) washing soda and 1/2 cup (about 3 oz) borax powder, stir until dissolved.
Remove from heat.
Add 1 gallon plus 6 cups water, stir well.
Let sit 24 hours.*
Mix Really well before funneling into permanent container (an electric hand mixer works great for this part, and I'm re-using old laundry detergent jugs)
*If you don't have an electric hand mixer/blender, I Really recommend stirring vigorously every few hours. It took me between 10 and 15 minutes with my electric hand mixer to get everything well blended after I let the detergent sit for 24 hours, because it solidified on top but was liquid at the bottom of the pot. This would be a real pain in the butt with just a whisk or even an egg beater.
Use 1/2-1 cup per load.
Cost breakdown:
The Ivory soap came 16 bars to a pack, and 1 bar is used per batch, thus 1 batch's worth costs 50¢
The washing soda came in a 55 oz box, and each batch requires approx. 5 oz. thus there are 11 batches worth in each box, with each batch's worth costing 89¢
The borax came in a 76 oz box, each batch requires approx 3 oz, thus there are 25.3 batches per box, with each batch's worth costing 50¢
Thus, the grand total cost for one batch of detergent: $1.90 for 32-64 loads worth of detergent!
That's right, this recipe makes 2 gallons of detergent, and you only use 1/2 cup per load, thus you get 64 loads of laundry from one batch!
The results:
Ok, so the website I got this recipe from recommended using 1/2 cup of the detergent per regular size load. I used the suggested amount in my top loading HE washing machine, and was kinda disappointed in the results. So, I tried using a full cup, and then my clothes came out clean and smelling fresh and I was really pleased with the results. I'm not sure if I need the extra 1/2 cup because my washer is HE, or if it's because I used Ivory soap instead of Fels Naptha, or if the creator of the recipe just doesn't mind if their clothes still have stains on them and smell a little funky. Regardless, there's still a huge cost savings in this detergent. A 32 load jug of HE detergent at my local grocery store runs anywhere from $6-9, so I'm saving anywhere from $4-7 every 32 loads of laundry. I will keep using this recipe until I run out of the ingredients I've already purchased, but I may play around with ingredient quantities, and next time I'll buy Fels Naptha soap and see if it works any better.
Update 2/6/13:
After a few weeks of using this detergent, I've found that 3/4 cup seems to be the sweet spot, where it's enough to get my laundry clean without using more than necessary. I'll still be playing around with the recipe a bit, and will update if I figure out a ratio that I think works better.
Update 5/4/13:
I've noticed that as I get down to around 1/2 to 1/4 of a jug of detergent left, it starts getting thicker in consistency. What it gets thick enough that I notice this, I add 1/4 cup of water at a time and shake the jug well until it is thinned back out to the initial consistency it had when fresh made, and this seems to do the trick just fine without affecting its cleaning effectiveness.
The bulk ingredients:
20 Mule Team Borax, 76 oz. box - $12.82
Arm & Hammer Washing Soda, 55 oz box - $9.79
Ivory soap, 16 bar pack - $7.99
Water, 2 gallons - practically free
The Process:
Grate one bar of Ivory soap and add it to stock pot.
Add 10 cups water, turn on medium heat, stirring occasionally until soap melts.
Add 1/2 cup (about 5 oz) washing soda and 1/2 cup (about 3 oz) borax powder, stir until dissolved.
Remove from heat.
Add 1 gallon plus 6 cups water, stir well.
Let sit 24 hours.*
Mix Really well before funneling into permanent container (an electric hand mixer works great for this part, and I'm re-using old laundry detergent jugs)
*If you don't have an electric hand mixer/blender, I Really recommend stirring vigorously every few hours. It took me between 10 and 15 minutes with my electric hand mixer to get everything well blended after I let the detergent sit for 24 hours, because it solidified on top but was liquid at the bottom of the pot. This would be a real pain in the butt with just a whisk or even an egg beater.
Use 1/2-1 cup per load.
Cost breakdown:
The Ivory soap came 16 bars to a pack, and 1 bar is used per batch, thus 1 batch's worth costs 50¢
The washing soda came in a 55 oz box, and each batch requires approx. 5 oz. thus there are 11 batches worth in each box, with each batch's worth costing 89¢
The borax came in a 76 oz box, each batch requires approx 3 oz, thus there are 25.3 batches per box, with each batch's worth costing 50¢
Thus, the grand total cost for one batch of detergent: $1.90 for 32-64 loads worth of detergent!
That's right, this recipe makes 2 gallons of detergent, and you only use 1/2 cup per load, thus you get 64 loads of laundry from one batch!
The results:
Ok, so the website I got this recipe from recommended using 1/2 cup of the detergent per regular size load. I used the suggested amount in my top loading HE washing machine, and was kinda disappointed in the results. So, I tried using a full cup, and then my clothes came out clean and smelling fresh and I was really pleased with the results. I'm not sure if I need the extra 1/2 cup because my washer is HE, or if it's because I used Ivory soap instead of Fels Naptha, or if the creator of the recipe just doesn't mind if their clothes still have stains on them and smell a little funky. Regardless, there's still a huge cost savings in this detergent. A 32 load jug of HE detergent at my local grocery store runs anywhere from $6-9, so I'm saving anywhere from $4-7 every 32 loads of laundry. I will keep using this recipe until I run out of the ingredients I've already purchased, but I may play around with ingredient quantities, and next time I'll buy Fels Naptha soap and see if it works any better.
Update 2/6/13:
After a few weeks of using this detergent, I've found that 3/4 cup seems to be the sweet spot, where it's enough to get my laundry clean without using more than necessary. I'll still be playing around with the recipe a bit, and will update if I figure out a ratio that I think works better.
Update 5/4/13:
I've noticed that as I get down to around 1/2 to 1/4 of a jug of detergent left, it starts getting thicker in consistency. What it gets thick enough that I notice this, I add 1/4 cup of water at a time and shake the jug well until it is thinned back out to the initial consistency it had when fresh made, and this seems to do the trick just fine without affecting its cleaning effectiveness.
Saturday, January 5, 2013
Rendering Lard
So I had read somewhere online that many butcher shops will give away fat scraps. Unfortunately, that doesn't seem to be the case in my area. Nevertheless, there are always ways to acquire that which we need. It occurred to me that I always have a lot of grease leftover when I fry bacon, and that grease is nothing but unfiltered lard. So, when I fried a 1 lb. pack of bacon last night I decided to strain the grease and attempt to render lard. The process turned out to be much simpler than I imagined and I got 1/2 cup of lard from it!
First off, I will say that this is a project that probably is best undertaken at least 1 lb. of bacon at a time. I always fry the whole batch in one go, and refrigerate the cooked slices. This makes it much easier in the mornings to grab what we need, heat it in the microwave, and go. Because only 1/2 cup of lard was rendered from the entire pound of bacon, I think it probably wouldn't be worth doing lesser quantities at a time.
The set-up:
I used my Pyrex measuring cup to catch the bacon grease because I wanted a container that I could use to measure and that had a spout. Bacon grease (AKA liquid lard) takes a while to solidify, so have no fear about it solidifying before you finish and pour everything into your storage container. Over my measuring cup I put a mesh strainer. I wanted a more finely filtered product, but I didn't have any cheese cloth. RM to the rescue! He had a couple cotton under-shirts that he had accidentally bought in the wrong style months ago and had been meaning to wear but never actually had. So he donated one to the project efforts. From this I cut a square large enough to fill the basket of the mesh strainer. Then I picked a container, an old jelly jar (washed, of course) and lid.
The process:
It couldn't have been easier! As I fried bacon, grease accumulated in the frying pan. Occasionally I poured the grease through the cotton and mesh strainer into the measuring cup, then resumed frying. I did cook the bacon at a slightly lower heat than usual, ensuring I wouldn't accidentally burn the grease. This added a little to the cooking time, but it wasn't a big difference, and my bacon slices didn't wrinkle up as much. Once all the bacon was cooked and the grease filtered, I took note of the quantity, poured the still-liquid lard into the jelly jar, then secured another square of cloth over the top of the jar with a rubber band. I let the jar sit on the counter and cool a while, then once I saw the lard was solidifying (after maybe 30 minutes) I removed the cloth, put on the lid, and stuck it in the fridge for future use. That's it!
Results:
I've never actually seen or used lard before, so I can't say for 100% sure that it was exactly as it was supposed to be. However, it fit all the descriptions I'd ever heard: white, creamy, soft, and no visible impurities. I used it in my biscuits and it worked great! So, all in all, I'd say it was a success!
Bonus!
I was able to clean the undershirt rag so that I can re-use it. I put a drop of dish detergent in a bowl, filled it with water, then dropped the rag in. I agitated the water a little then let it soak overnight. The next morning I agitated it a bit more, than rinsed out the rag thoroughly. It was good as new! I put it in the kitchen drawer with my hand towels so that I can use it again next time I render lard.
Update 1/24/13:
I recently baked a ham, and after it cooked I collected the fat, heated it in a pan, and used the same process above to render the lard. I got almost a cup and a half of lard from it! I will now be attempting to render the lard and tallow from all fat-rich meats.
Update 2/14/2013:
So I've found sometimes that when the tallow sets, there is a layer of brown gelatinous goo underneath. As far as I (and Google) can tell, this stuff is pretty much worthless, and should just be thrown out. The only thing it might be good for is if you have any meat eating pets who might enjoy it poured over their food. If you find you have some of this brown goo, just make sure that your tallow is cleaned of it before you store it.
First off, I will say that this is a project that probably is best undertaken at least 1 lb. of bacon at a time. I always fry the whole batch in one go, and refrigerate the cooked slices. This makes it much easier in the mornings to grab what we need, heat it in the microwave, and go. Because only 1/2 cup of lard was rendered from the entire pound of bacon, I think it probably wouldn't be worth doing lesser quantities at a time.
The set-up:
I used my Pyrex measuring cup to catch the bacon grease because I wanted a container that I could use to measure and that had a spout. Bacon grease (AKA liquid lard) takes a while to solidify, so have no fear about it solidifying before you finish and pour everything into your storage container. Over my measuring cup I put a mesh strainer. I wanted a more finely filtered product, but I didn't have any cheese cloth. RM to the rescue! He had a couple cotton under-shirts that he had accidentally bought in the wrong style months ago and had been meaning to wear but never actually had. So he donated one to the project efforts. From this I cut a square large enough to fill the basket of the mesh strainer. Then I picked a container, an old jelly jar (washed, of course) and lid.
The process:
It couldn't have been easier! As I fried bacon, grease accumulated in the frying pan. Occasionally I poured the grease through the cotton and mesh strainer into the measuring cup, then resumed frying. I did cook the bacon at a slightly lower heat than usual, ensuring I wouldn't accidentally burn the grease. This added a little to the cooking time, but it wasn't a big difference, and my bacon slices didn't wrinkle up as much. Once all the bacon was cooked and the grease filtered, I took note of the quantity, poured the still-liquid lard into the jelly jar, then secured another square of cloth over the top of the jar with a rubber band. I let the jar sit on the counter and cool a while, then once I saw the lard was solidifying (after maybe 30 minutes) I removed the cloth, put on the lid, and stuck it in the fridge for future use. That's it!
Results:
I've never actually seen or used lard before, so I can't say for 100% sure that it was exactly as it was supposed to be. However, it fit all the descriptions I'd ever heard: white, creamy, soft, and no visible impurities. I used it in my biscuits and it worked great! So, all in all, I'd say it was a success!
Bonus!
I was able to clean the undershirt rag so that I can re-use it. I put a drop of dish detergent in a bowl, filled it with water, then dropped the rag in. I agitated the water a little then let it soak overnight. The next morning I agitated it a bit more, than rinsed out the rag thoroughly. It was good as new! I put it in the kitchen drawer with my hand towels so that I can use it again next time I render lard.
Update 1/24/13:
I recently baked a ham, and after it cooked I collected the fat, heated it in a pan, and used the same process above to render the lard. I got almost a cup and a half of lard from it! I will now be attempting to render the lard and tallow from all fat-rich meats.
Update 2/14/2013:
So I've found sometimes that when the tallow sets, there is a layer of brown gelatinous goo underneath. As far as I (and Google) can tell, this stuff is pretty much worthless, and should just be thrown out. The only thing it might be good for is if you have any meat eating pets who might enjoy it poured over their food. If you find you have some of this brown goo, just make sure that your tallow is cleaned of it before you store it.
Friday, January 4, 2013
Teriyaki Chicken
So I tried a recipe for low-carb teriyaki chicken last night, and I like it for several reasons. The first being that it tastes Amazing! I also really like it because it is very simple, healthy, and you can re-use the sauce multiple times. So here it is:
Ingredients:
4 boneless, skinless chicken breast halves, trimmed (for stronger flavor, score chicken)
1/4 cup chopped onion (I used a yellow onion)
1 medium clove garlic, minced (I used an large clove, because we love garlic)
2 Tablespoons granulated Splenda (or sweetener of your choice)
1/2 teaspoon dried ginger
1/2 cup soy sauce
Directions:
Place chicken in an 8x8 baking dish.
Mix all other ingredients, then pour over chicken.
Let marinate in refrigerator for one hour.
Place baking dish in cold oven, set to 350 degrees Fahrenheit.
Bake 20 minutes, turn chicken, cook 10-15 minutes more, or until done. Baste frequently.
Results:
This chicken has a great flavor, although it was a bit strong. RM ate his on a bed of white rice. White rice isn't low glycemic, so I had mine plain with a side salad. I did try a bite with the rice, and RM and I agree that the rice balances out the chicken. Next time I might make some quinoa to go with it. I scored the chicken, but next time I think I won't, or maybe I'll only score 2 breasts since RM really liked the stronger flavor.
As I said, the sauce can be re-used. I was a bit surprised at how much sauce was left. Just stick it in a Tupperware container and throw it in the freezer. Because it cooked in the dish with the chicken, you shouldn't have any concern over salmonella. Next time you want to cook teriyaki chicken, just pull your sauce out of the freezer in the morning and let it thaw. I estimate there's enough to get 3-4 uses out of one batch.
I feel like I've been focusing a bit much on cooking lately. We've just ordered the ingredients to make laundry detergent at home (can you believe it was cheaper on Amazon than at Wal Mart?) and I'll be posting the process and results in a few days time.
Ingredients:
4 boneless, skinless chicken breast halves, trimmed (for stronger flavor, score chicken)
1/4 cup chopped onion (I used a yellow onion)
1 medium clove garlic, minced (I used an large clove, because we love garlic)
2 Tablespoons granulated Splenda (or sweetener of your choice)
1/2 teaspoon dried ginger
1/2 cup soy sauce
Directions:
Place chicken in an 8x8 baking dish.
Mix all other ingredients, then pour over chicken.
Let marinate in refrigerator for one hour.
Place baking dish in cold oven, set to 350 degrees Fahrenheit.
Bake 20 minutes, turn chicken, cook 10-15 minutes more, or until done. Baste frequently.
Results:
This chicken has a great flavor, although it was a bit strong. RM ate his on a bed of white rice. White rice isn't low glycemic, so I had mine plain with a side salad. I did try a bite with the rice, and RM and I agree that the rice balances out the chicken. Next time I might make some quinoa to go with it. I scored the chicken, but next time I think I won't, or maybe I'll only score 2 breasts since RM really liked the stronger flavor.
As I said, the sauce can be re-used. I was a bit surprised at how much sauce was left. Just stick it in a Tupperware container and throw it in the freezer. Because it cooked in the dish with the chicken, you shouldn't have any concern over salmonella. Next time you want to cook teriyaki chicken, just pull your sauce out of the freezer in the morning and let it thaw. I estimate there's enough to get 3-4 uses out of one batch.
I feel like I've been focusing a bit much on cooking lately. We've just ordered the ingredients to make laundry detergent at home (can you believe it was cheaper on Amazon than at Wal Mart?) and I'll be posting the process and results in a few days time.
Wednesday, January 2, 2013
Dried Apples
Our local grocery store had an amazing sale on apples, so I bought 13 pounds. We don't have a peeler/corer, so I was concerned that it would be a time consuming and labor intensive project. In fact, after the first batch (my dehydrator only holds about 3 pounds of apples at a time) RM and I had a system worked out. We have one of those apple slicing deals that you push down around the core and it cores and slices, rather like this one:
The downside to this style apple slicer is that you have to peel apples before you dehydrate them, and the slices it makes are too thick. Additionally, before you dehydrate apples, you need to soak them in a lemon juice solution or sprinkle them with some sort of preserver such as Fruit Fresh. So RM and I set up an assembly line of sorts; he peeled then sliced the apples with the slicer, then I cut the slices in half or thirds, then put them into the bowl of our lemon solution. When the bowl got full, I arranged the slices on the dehydrator racks, then started slicing and soaking again. We tried two different apples, and two different soaking mixes. The apples needed to dehydrate 20-30 hours at 135 degrees, depending on whether we wanted chewy or crispy apples.
The first lemon solution we made was simple, consisting of one part lemon juice to three parts water. I added some EZ Sweets (a liquid artificial sweetener) out of concern that the lemon would make the apples a bit sour. You could opt not to use any sweetener, or dissolve a little sugar into your mix, to taste. We simple allowed the slices to soak as the bowl was filling, a few minutes, and that seemed sufficient time to keep the apples from browning.
The next solution we made I decided to try adding some spices, in the hopes that we might make something reminiscent of apple pie. To 1/4 cup lemon juice and 3/4 cups water, I added 1/4 teaspoon each of ground clove and ground nutmeg, 1/2 teaspoon each of cinnamon and vanilla extract, and 5 drops of EZ Sweets (roughly the equivalent of 5 packets of Splenda, but unfortunately I don't know how that translates to sugar).
The two apple types I used were Red Delicious and Red Gala apples.
Results:
Though they were more difficult to peel because of their shape, the Red Delicious apples were definitely tastier. I liked the spiced mix, but in moderation. For a regular snack RM and I agree that the more simple, plain lemon juice and water mix is better.
The downside to this style apple slicer is that you have to peel apples before you dehydrate them, and the slices it makes are too thick. Additionally, before you dehydrate apples, you need to soak them in a lemon juice solution or sprinkle them with some sort of preserver such as Fruit Fresh. So RM and I set up an assembly line of sorts; he peeled then sliced the apples with the slicer, then I cut the slices in half or thirds, then put them into the bowl of our lemon solution. When the bowl got full, I arranged the slices on the dehydrator racks, then started slicing and soaking again. We tried two different apples, and two different soaking mixes. The apples needed to dehydrate 20-30 hours at 135 degrees, depending on whether we wanted chewy or crispy apples.
The first lemon solution we made was simple, consisting of one part lemon juice to three parts water. I added some EZ Sweets (a liquid artificial sweetener) out of concern that the lemon would make the apples a bit sour. You could opt not to use any sweetener, or dissolve a little sugar into your mix, to taste. We simple allowed the slices to soak as the bowl was filling, a few minutes, and that seemed sufficient time to keep the apples from browning.
The next solution we made I decided to try adding some spices, in the hopes that we might make something reminiscent of apple pie. To 1/4 cup lemon juice and 3/4 cups water, I added 1/4 teaspoon each of ground clove and ground nutmeg, 1/2 teaspoon each of cinnamon and vanilla extract, and 5 drops of EZ Sweets (roughly the equivalent of 5 packets of Splenda, but unfortunately I don't know how that translates to sugar).
The two apple types I used were Red Delicious and Red Gala apples.
Results:
Though they were more difficult to peel because of their shape, the Red Delicious apples were definitely tastier. I liked the spiced mix, but in moderation. For a regular snack RM and I agree that the more simple, plain lemon juice and water mix is better.
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