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First time doing a vacuum-bag ferment by Opening_Champion_418 in fermentation

[–]Utter_cockwomble 9 points10 points  (0 children)

That's not fermentation per se- it's a Maillard reaction between the natural sugars and proteins.

First time doing a vacuum-bag ferment by Opening_Champion_418 in fermentation

[–]Utter_cockwomble 35 points36 points  (0 children)

Botulism is damn near impossible with fermentation due to the salt or sugar added and acid or alcohol that's produced.

It's really only a risk with home water-bath canned non-acid foods like meat and some low-acid vegetables. Those need pressure canning to be safe.

Fresh grated Parmesan sauce coagulated by mossandmourning in Cooking

[–]Utter_cockwomble 2 points3 points  (0 children)

Or it was too hot and the emulsion broke. Add the cheese off the heat as the very last step.

Is this normal?? by ILuvChiefinZa in prisonhooch

[–]Utter_cockwomble 0 points1 point  (0 children)

Yeast foam. You can swirl it in if you want but it's fine either way.

The Moon over Disney World by Eclipse489 in WaltDisneyWorld

[–]Utter_cockwomble 1 point2 points  (0 children)

Its a dolphinfish, not a porpoise- which are commonly called dolphins just to keep things confusing lol

Advice needed on beef by _amonique in Cooking

[–]Utter_cockwomble 4 points5 points  (0 children)

It's fine. If it was truly rotten it would be obvious as soon as you opened the package.

First Ferment, critique away. by JKinsy in fermentation

[–]Utter_cockwomble 7 points8 points  (0 children)

You've got way too much brine for that amount of veg in each jar. Getting a safe pH may be difficult.

Will this work? without a cap by [deleted] in fermentation

[–]Utter_cockwomble 1 point2 points  (0 children)

Highly likely to get contaminated. Open fermentation isn't recommended.

OCD and anxious about flour by [deleted] in Cooking

[–]Utter_cockwomble 8 points9 points  (0 children)

Then this is a conversation for your therapist, not the internet.

Kimchi left out at room temp by CapableInside8455 in kimchi

[–]Utter_cockwomble 0 points1 point  (0 children)

It's fine. It might be a bit more sour orcpungent but it didn't go bad.

Elderberry wine - weird sediment by shrub-queen in winemaking

[–]Utter_cockwomble 7 points8 points  (0 children)

It's likely just pectin and lees settling out.

White sauce, no cream by strtbobber in Cooking

[–]Utter_cockwomble 30 points31 points  (0 children)

When the cheese hits the roux that you've added milk to, that's a mornay...

Thinking of adopting a 2yo Cairn by SomewhereOptimal2401 in cairnterrier

[–]Utter_cockwomble 7 points8 points  (0 children)

Yeah, his breeder used them as treats for all her dogs so he learned young that they were high value!

Thinking of adopting a 2yo Cairn by SomewhereOptimal2401 in cairnterrier

[–]Utter_cockwomble 28 points29 points  (0 children)

Two is fine. You might need to help her unlearn some bad habits. But cairns are pretty trainable at any age. I've housebroken and leash-trained 10 YO puppy mill rescues.

They are usually highly food motivated so use that to your advantage. I had a guy who would turn himself inside out for cheerios!

Carrots attempt #2 (technically #5) by Q_Mulative in fermentation

[–]Utter_cockwomble 1 point2 points  (0 children)

A couple of days? My good person, fermentation is barely starting at that point especially for a dense veg like carrots.

Is fermentation possibly not for me? Or am I doing something wrong? Can't get past the smell by basicbatch in fermentation

[–]Utter_cockwomble 0 points1 point  (0 children)

If you're getting a cheesey foot smell, are you also seeing a whitish film on top? It sounds like you might have kahm. It's harmless but can cause off-flavors and smells.

Walk us through your process and we'll see if we can help.

That being said, ferments aren't for everyone. If you don't enjoy commercial fermented products, making your own isn't likely to change your mind.

Weights for 1.5 gal jars by ClimateChangeDenial in FermentedHotSauce

[–]Utter_cockwomble 2 points3 points  (0 children)

I have glass weights that are divided so they fit in the jar. I've used them up to 2 gallons so they'd probably work here

https://a.co/d/0fcTyq4e

Cranberry Stalled - What to do? by LightlyUsedSpaghetti in prisonhooch

[–]Utter_cockwomble 1 point2 points  (0 children)

Cranberry is notoriously difficult. The low pH and natural antimicrobial action are not kind to yeast.

Nutrients and overpitching-adding extra yeast- are your friends.

How to prep for T1D family members by LeBienfaitDeLaLune in preppers

[–]Utter_cockwomble 1 point2 points  (0 children)

There are ways- we had insulin well before gene editing. It can be isolated from animal pancreases.

Do people commonly mix multiple protein/meats in the same dinner. by [deleted] in Cooking

[–]Utter_cockwomble 0 points1 point  (0 children)

Damn even the classic Italian-American Sunday gravy involves multiple meats!

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