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Dinner Tonight: Quick Tikka Masala
Use chicken thighs instead of breast. Much cheaper and adds flavor.
How to Avoid Mold When Making Sauerkraut
Real kimchi is not just sauerkraut with vegetables added. Traditional kimchi is fermented underground and has seafood added , like oysters or mussels. The resulting flavour is more savoury (think anchovies x 100) than fermented cabbage.
Having said that, I use a kimchi pot with a water lid to make my own sauerkraut. The best salt to use is additive free pickling salt. Most salts, kosher salt included, contain pouring aids that keep the salt from clumping during periods of high humidity. Pickling salt doesn't.
I Tried shredding the cabbage by hand, with a mandoline and with a food processor and the hand cut version is my favourite. I then make sure to bruise the kraut before packing it tightly. I use water filled clean (hot cycle in the dishwasher) mason jars to weigh the kraut down and have never had a problem with mold. Keeping it in the basement in cool temperatures is a really good idea.
Brisket Bourguignon
When using wine, or any other alcoholic liquid, to marinate, make sure to boil the wine first until most of the alcohol is evaporated; then let it cool to room temperature before using it as a marinade. Otherwise the alcohol will toughen the cell walls, making the for a less perfect piece of meat in the cooking.
I learned this trick from the French Laundry cookbook and have been using it ever since. It makes a real difference.
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That's the way to do it. I've lined my BBQ with bricks, which makes for a more even heat.