We're making Escargots de Bourgogne tonight and would like to try serving them with beer instead of the usual wine. But...which beer? I turn to you.
For context, they're prepared with a mixture of butter, tons of garlic, parsley, shallots, salt, and pepper.
So, after fermenting my dill pickles for 12 days on my countertop in a salt brine, they're to my desired sourness and I'm ready to store them in the fridge.
The brine had been cloudy since a couple days into fermentation, and I understand that this is due to normal growth of lactobacilli. First question: is that right?
I noticed that a white film had formed on the surface of the brine just during the last couple days. My google research tells me this is normal, and it should be removed, but my pickles are fine. Second question: is this true?
To make sure that the pickles stay submerged in the brine after fermentation (during, I kept a ziplock bag full of water on top of them to keep them submerged) I added just a little water to the brine. Was this a mistake, or does the saltiness matter as much once fermentation is complete and the pickles are safely in the fridge? Should I put them in new brine to correct my error?
Thanks for your reassurance/advice!
For extra info, the pickles smell normal and are reasonably crispy.
I am planning on making steak au poivre, and while looking at a couple of recipes for approaches to the pepper sauce, I noticed many of them recommend flambée-ing, but do not explain why.
I know that deglazing (adding booze or other liquid to a hot greasy pan) and flambée-ing (lighting booze on fire in a warm greasy pan) are both ways to add boozy flavor to a gravy while getting rid of the alcohol, but what are the differences in result between the two, if any?
Thanks for your wisdom.
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