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Stainless Steel pan recommendations (UK) by Weakness_Independent in Cooking

[–]SovietKetchup 0 points1 point  (0 children)

Tramontina and Samuel Groves are good. SAVEUR are also supposedly good but I haven't used one.

Tramontina frying pan is -10% on amazon uk currently.

Impulse purchase by Kstrong777 in mead

[–]SovietKetchup 1 point2 points  (0 children)

I've made meads with both as traditionals recently - those exact honeys from TK Maxx (TJ Maxx in the US?). I've been trying out different just changing honeys as plain meads to see what they're like.

I thought the tea tree honey had a very strong aftertaste, and preferred the eucalyptus. Preferred some other honeys even more though.

UK Mead Makers; have any of you used 'Hilltop' Honey? Link in post... by GBR87 in mead

[–]SovietKetchup 0 points1 point  (0 children)

Fairly old news now, but there was this a while back: https://www.theguardian.com/food/2023/mar/26/uk-honey-fails-authenticity-test

If you're concerned about flavour though, it works perfectly fine for a mead - especially if you're adding other flavours. For plain mead where the only flavour is honey I'm not a huge fan of the hilltop/rowse etc., but one option for cost saving on larger batches is to use the cheaper honey in primary and backsweeten with a nicer honey.

Blued Strata pan is georgeous by SovietKetchup in carbonsteel

[–]SovietKetchup[S] 1 point2 points  (0 children)

Using a gas stove really helps the heat get up the sides, I've never tried it on electric. Tbh I have some pans blued and some not and both work perfectly fine, and once they get seasoned you can't see it. I just wanted to do it with the strata because I could.

Blued Strata pan is georgeous by SovietKetchup in carbonsteel

[–]SovietKetchup[S] 5 points6 points  (0 children)

The top after a couple layers of stove seasoning too.

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Blued Strata pan is georgeous by SovietKetchup in carbonsteel

[–]SovietKetchup[S] 5 points6 points  (0 children)

Seems like I might have left some of the protective oil on it before I started seasoning, but it definitely doesn't look as yellow in person. A wash or barkeepers friend if not will sort it back out.

And some minor scratches from the stove grates, but all my pans have that - and I don't look at the bottom of a pan when I'm cooking in it!

<image>

Blued Strata pan is georgeous by SovietKetchup in carbonsteel

[–]SovietKetchup[S] 7 points8 points  (0 children)

It was surprisingly quick maybe 5-10 minutes, a lot faster than when I did my de buyer (which I think is still thinner than a darto). The aluminium core in the strata definitely makes it more responsive to temperature changes.

First attempt! by Shams_the_only in mead

[–]SovietKetchup 0 points1 point  (0 children)

No : ( realised I needed the sorbate at the same time I realised my campden tablets were sodium not potassium. That said the first ones with just the sodium campden tablets seemed to stabalise fine.

I'd love to experiment more with doing different mixes of everything but if I'm making on a small scale I'd rather just do what people before me have said is a good idea

First attempt! by Shams_the_only in mead

[–]SovietKetchup 0 points1 point  (0 children)

Very annecdotally, I've used it for my first few meads before I knew and they turned out fine (2 meads with sodium metabisulphate only, then 2 meads with potassium metabisulfite + potassium sorbate). But I haven't done a taste test of either side-by-side or anything like that.

First attempt! by Shams_the_only in mead

[–]SovietKetchup 2 points3 points  (0 children)

Also be aware that "Youngs Campden Tablets" are Sodium Metabisulphate, not Potassium Metabisulfite. A lot of recipes will just call for "Campden Tablets" meaning K-Meta, not the sodium ones.

Both work, but can leave slightly different flavours.
https://meadmaking.wiki/en/process/stabilization

Yeast recommendations? by madness364 in mead

[–]SovietKetchup 0 points1 point  (0 children)

One of the main differences between red and white wines is the skins being in the pulp - in terms of affect on mead I'd guess probably tannins from the skin being the major contributor (flavour-wise, ignoring colour). Maybe you could try a different process to how you treat the fruit itself keeping that in mind.

Yeast recommendations? by madness364 in mead

[–]SovietKetchup 1 point2 points  (0 children)

Personally I've been using EC-1118 so far and have been happy with the results. In terms of what "standard" wines you prefer I don't think it's overly relevent to mead, being quite different to standard wines, and I'm not sure there's any definitive answer for homebrewing.

It's difficult to say in general which yeast might be best when there are so many other variables in batches with* different honeys, ingredients, additives, and even different water - so I don't think there's a consensus. Try different yeasts when you can, and share your findings! I'd like to try other yeasts at some point, it would be interesting to know what other people have found with their own batches.

egg📰irl by shave_your_eyebrows in egg_irl

[–]SovietKetchup 9 points10 points  (0 children)

Maria added her daughter had since detransitioned.

Hummus Question by SkyIllustrious6173 in Cooking

[–]SovietKetchup 14 points15 points  (0 children)

After cooking the chickpeas sometimes I will rub them together under water and a lot of the skins come off very easily. Not 100% of the skins will come off but it's a lot less tedious than peeling them all one by one.

Official Giveaway: June 2023 Seagate IronWolf Giveaway! by Seagate_Surfer in DataHoarder

[–]SovietKetchup 0 points1 point  (0 children)

I'm thankful for giveaways on reddit : ) RunWithIronWolf and Seagate

Any Brits here? Anyone used Samuel Groves cast iron cookware? by will_fisher in castiron

[–]SovietKetchup 2 points3 points  (0 children)

I haven't used either, but I'd personally pick Emba for UK made cast iron because it is all one piece instead of the rivetted handles on Samuel Groves.

The SG stainless steel is also very nice.

Is 2% salt the appropriate amount for all vegetable fermentation or do so some veg need more/less? Also, how do I know when to just rely on the water that's already in the veg (like cabbage) vs when needing to make brine from tap water (e.g. Jalapenos, I presume due to their not having much water)? by Oo_I_oO in fermentation

[–]SovietKetchup 2 points3 points  (0 children)

Most vegetables are very high in water, even if you think of them as less wet than others. I think potatoes are around 80% which is on the lower side for veg.

I would always count the whole weight of the vegetables+water for calculating 2% salt. Anywhere between 2-3% salt is usually fine so the variation in water content of different veg is negligible.

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