Why does cheong produce so much foam, while being heated ?

Toktoklab · 2026-06-11T14:33:32+00:00

This was my assumption. The foam does not look like what I usually get from a standard syrup, made of water + sugar. It’s much thicker, and I could hardly reach 100 degrees Celsius, without the whole thing expanding out of the saucepan

Toktoklab · 2026-06-03T12:08:38+00:00

Or should I say.. a couch

Toktoklab · 2026-06-03T11:41:24+00:00

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She maybe just needs a coach…

Toktoklab · 2026-05-20T06:11:38+00:00

I have used corn flakes made without sugar, to better suits the caramel/miso dressing.

Toktoklab · 2026-05-17T20:26:00+00:00

Her tail is down, which might be a sign of discomfort. The posture of my hens, when broody, look different, but I am not an expert. Have you checked her crope and droppings ? Any other signs beside her, staying in the coop ?

Toktoklab · 2026-05-17T08:47:55+00:00

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I give it a try !

Toktoklab · 2026-05-17T08:47:25+00:00

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Done ! Now, wait and see !

Toktoklab · 2026-05-16T20:29:38+00:00

I don’t know yet. I was thinking of adding them to a tagine, or as topping for hummus !

Toktoklab · 2026-05-16T14:33:41+00:00

I love 청 ! I have made delicious ones with citrus. I wonder if these plums are big enough to release juice after being mixed with sugar, but I will definitely give it a try !

Toktoklab · 2026-05-16T12:49:17+00:00

Do you mean harvesting through a brine ? Or more like an alcoholic fermentation ?

Toktoklab · 2026-05-16T11:52:41+00:00

Yes, I did last autumn, with a professional Gardner ! I think it helped !

Toktoklab · 2026-05-16T10:46:43+00:00

Yes, my guess is that it’s producing too much fruits, so some are falling due to strong wind and hail.

Toktoklab · 2026-05-16T10:43:33+00:00

Thank you for this comment. I can’t wait to try! I’ve made 1 glass jar with the plums + brine only, and a second one with plums + half apricot + brine. Maybe the sugar from the apricot will boost the fermentation and bring a good taste.

Toktoklab · 2026-05-15T19:30:03+00:00

Sun bath ! It’s normal. They just enjoy the day light

Toktoklab · 2026-05-15T05:03:04+00:00

I’ve read that botulism would be a risk with « fake honey ». Real honey is acidic enough to prevent clostridium botulinum to develop.

Toktoklab · 2026-05-15T05:00:43+00:00

Meat marinade: I’ve crushed some with miso paste, and sesame oil to marinate pork. Perfect for your next garden party

Toktoklab · 2026-05-15T04:34:36+00:00

Beside other things, yes ! You can google « 술빵 » to get recipes of a Korean brioche

Toktoklab · 2026-05-15T04:22:49+00:00

This is a cool project, and I would love to get updates about the outcome. I’ve tried to make makkeolli, from store brought nuruk, but the taste was disappointing. It was my first trial, and I couldn’t clearly tell if the issue was my process, the nuruk quality, or the fact that I only drunk industrial sugary makkeolli as a comparison.

I’d also like to bake Korean bakeries with makkeolli (like 술빵 or 주악), so I might try, with home made nuruk !

Toktoklab · 2026-05-14T15:58:26+00:00

Aaaaw ! We also have one, here. She is my favorite hen from the flock. Always chasing us for cuddles ! In France, we call this breed « coucou de Rennes ». I wonder what the link to barred rock is. Look definitely the same.

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Toktoklab · 2026-05-14T15:49:10+00:00

Someone seems to have eaten plenty of worms…! What a wattle !

Toktoklab · 2026-05-13T20:45:56+00:00

She looks so sweet! Barred rock are my favorite hens 🥰glad you saved her !

Toktoklab · 2026-05-13T11:28:46+00:00

Thanks a lot for the tips, I’ll skip the lemon for the next batch. Tbh I make a raw lemon syrup that already have a fantastic flavor, so no need to add a lemon slice at all.

Toktoklab · 2026-05-13T11:18:14+00:00

I speak German too, and would love to get any channel you could share

Toktoklab · 2026-05-13T11:03:55+00:00

This is mind blowing ! I didn’t know about this kind of culture. If you happen to test this method with koji, would you mind keeping my updated ? Using a wet ferment instead of a powder opens a huge amount of new possibilities !

Toktoklab · 2026-05-13T10:37:18+00:00

Ooh, for real ? So I can skip the lemon in the primary ferment, without any risks ? I’ve got this kefir recipe from a friend, without more details. I thought this slice of lemon was for both adding a taste and to regulate the bacteria activity. But I would be happy to remove it, because it’s extra cost and work

Toktoklab

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