I just recently changed my cloth banded cheddar into a vacuum bag. I decided on making cloth banded cheddar again and this time allow it to grow mold. These are the unique steps and learnings the cheddar has.
New batch of cloth banded cheddar
Cheese update – making cloth banded cheddar
I’ve completely forgotten to write a post about making cloth banded cheddar. Well I’ve done it, and it’s been ripening in my fridge for the better part of three months. The cloth banding has a tendency to grow mold (which is ok, even desirable to some extent) but I decided to unpack it, wash it and vacuum pack it as Gavin instructs.
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Grilling with self made charcoals
Remember the charcoal I made? And the grill I was planning? Well I was trying out the location of the new grill and I decided to grill using self made charcoals! Did they work? Read on!
Dry-aging beef, Part 4
It’s been a meaty spring for my dry-aging fridge. I’ve turned out chunk after chunk of marvelously dry-aged beef every few weeks. This post is finally to show that dry-aged beef isn’t a rocket science and can be easily done at home.
In search of perfection – the grill
This is the first phase of creating a fully adjustable charcoal grill made of concrete, bricks and steel that is continuously fed with new embers. This is the ideation and planning post before actually doing it. I call it the elevator grill.
Sourdough starter on tour
Travelling baker. That’s the feeling I get when I’m off somewhere and take my sourdough starter with me. I’ve only travelled with the starter with the intent of baking at the destination, so here’s a recollection of various situations how I’ve been travelling with a sourdough starter.
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Dry-aging refrigerator modification – part 3
I have previously changed a thermostat and added another temperature zone to my dry-aging refrigerator. I decided to upgrade it a bit more and now it is time to add a humidity controller to the fridge.
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Cheese update – first edam
Few weeks I ago, I made a quicker maturing cheese – edam. Now the time has come to take the home made edam out of the cheese cave and give it a try.
Shout out to How to make everything
I’ve realized that I’m on a mission to make the ultimate burger myself from scratch. That includes my own self made cheese, dry-aged burger, and a sourdough brioche. Now I just have to pickle my cucumbers and make my own ketchup. But guess what? There’s a guy who’s already done all this. And more. Continue reading “Shout out to How to make everything”
Differences in beef butchering – new material for dry-aging beef
I got some new cuts to add to my fridge to continue my project of dry-aging beef. I used the same supplier, the same butcher and the same place where the meat was cut. Still the cut was different. This led me to find out the reasons for the variation.
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