Tagged "condiments"

Cherry Chipotle “Not Ketchup”
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When you make a food product in small batches to sell at farmers markets or directly to consumers online, you can make it pretty much the same way as in your home kitchen. Keeping things unprocessed is relatively easy. But when you’re making a food product in a manufacturing plant in large quantities, a product that has to stay fresh and consistent for months, you have new considerations.

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Posted In: Food For Thought, Sauces, Salsas, & Condiments
19 Comments
Further Adventures in Fermentation: Making Mustard
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Instead of soaking the mustard seeds in the traditional wine, beer or vinegar, choosing whey or pickle brine introduces the health benefit and keeping qualities of lactic acid bacteria into your condiment.

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Posted In: DIY, Ingredients, & How-To
14 Comments
The Superfood Secret to Making Homemade Condiments Last for Weeks
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When you culture a food, naturally occurring bacteria convert the sugars in the food into lactic acid or alcohol – both of which prevent spoilage.

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Posted In: DIY, Ingredients, & How-To
40 Comments
How To Make Vegan Mayonnaise
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This vegan mayonnaise was a happy accident. I was trying to make a different version of home-made margarine during October Unprocessed last year, tried agar agar instead of lecithin, and ended up with creamy, fluffy, cholesterol-free and salmonella-free mayo.

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Posted In: DIY, Ingredients, & How-To
11 Comments
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