Comments by "Xyz Same" (@xyzsame4081) on "Adam Ragusea"
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User +Pete Davis had a very useful suggestion for hommeade "dried" yeast / sourdough as a use of discards. His comment:
(you can skip to second paragraph).
Actually, you can control the sourness quite a bit. There's not really enough acid in the starter to sour your bread. If you don't do an overnight ferment in the fridge, your dough will have far less sour flavor. Additionally, if you use white flour for your starter (rye & whole wheat = more sour) and if you keep your starter on the wetter side (a little more water than flour), your starter will produce less sour starters. I personally like sour, so I do a full ferment, I use rye for my starter and I keep my starter on the drier side.
Also, you can avoid the whole waste issue of throwing out starter by using this method. I don't make bread with any regularity and I sometimes leave town for over a month at a time. Far too long to leave a starter sitting, even in the fridge, without feeding.
So what I do is I make a regular starter and instead of throwing out the excess, I spread it out very thin on a cookie sheet and let it dry through the day.
At the end of the day, I scrape it up, throw it in a blender, and pulverize it and put the powder in a large pickle jar I keep in my fridge. Once the jar is full, I stop maintaining a starter. To reconstitute my starter, 2 days prior to baking a loaf, I take a tablespoon of my powdered starter and add 1 tablespoon of flour and 1 tablespoon of water. I do this on an afternoon. I do 2 normal feedings the following day. The day after, it's good to go. Feed it once and when it's ready, make bread.
I've made about 40 loaves from the latest batch so far and still have over half my jar of dried starter left.
I found the comment in the top thread pinned by AdamRagusea.
My 2 cents if would scrape down the cookie sheet, and keep it in the oven (no cleaning, it is not necessary if it is DRY and kept protected from dust IN the cold oven). Once there are enough yeasty scraps I would ground them in one setting and only then I would clean the cookie sheet (or other flat surface) reserved for the job. an old cookie sheet or flat pan could be reserved for it. Or a wooden board. ** I just would not use any metal surface that reacts to acidity and would stay the hell away from aluminium. (Alu and acid = toxicity).
I saw a method to get starchy, dried on wood residue from a cutting board. the man (a baker by training) bought a flat "scraper" in the DIY store. the kind which bricklayers and tilers use to apply putty or concrete / mortar. (tile spatula, they come in different widths, and it would be good if it had some edge (or you could sharpen it like a knife. But even a blung edge should work fairly well). Or a ceran field scraper whould work too, they hold razor blades (that baker had a large cutting board to clean, and he did only a dry clean, no washing. But with the scraper he got everything off nicely and w/o hassle.
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Yeah, eating pigeons that forage in nature or are grain fed is gross - eating factory farmed chicken (with fodder from land where they burned down pristine rain Amazonian rain forest) is the way to go. - People will also be skittish if a woman breast feeds longer than 1 year, if she feeds into year 2 or 3 it is often seen as weird, or clingy almost gross.
As a good mother she is supposed to give her child the milk from another mammal (cows) that might trigger allergies and is often produced under terrible conditions. (I like eggs and dairy products and can eat them and I buy organic - but it is a good idea to keep dairy, and eggs from children, at least in the first 12 - 18 months of their life. Their immature immune system might over react to the foreign proteines. Not only will they miss out on the chance to eat those foods later (with a more mature immune system) but that can lead to cross allergies and other health problems.
I think in Europe the traditions of eating everything (also inner organs of animals, or blood sausage) has been kept alive because after WW1 and WW2 times were not good. Raising animals for fodder was expensive and nothing went to waste. also brain, lung, hearth, pancreas was eaten, the French even developed a method to cook the udder of cows. I think in ? Spain they eat the testicles of bulls (there I would draw the line - or with eyes). I do not like the taste of liver, blood in sausage or bakes, or kidney - but I do not find it gross that some people eat it. (Although with factory farming it is better they have been more and more excluded from diets, they filter harmful substances from the body). And fatty food (like brain also stores harmful substances).
And of course the well washed intestines (of pigs for the most part) become the edible skin of sausages. Most people do not know that or it would freak them out, as well.
Gelatine is made from bones (maybe even from hooves).
The inner mark from bones makes for rich soups, stews or dumplings.
but some people are also freaked out to eat the tongue of cattle. It takes long to boil but is very fine, delicate, lean muscle meat. Once the skin is removed it looks like a regular piece of meat. I know a recipe where the butcher has to cure it for a longer time with curing salt (liquid). I gets tastier, an nice rosy color, and may cook faster (but still takes long).
But totally worth it - with mashed potatoes and peas. - but some people are grossed out by eating the tongue. (while not getting skittish at all about factory farming which freaks me out).
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turkey is served (often) in late fall, and in many regions that means fairly cool temperatures. You can let it stand outside (in the shadow) for a day, or 2 (you can even wash a frozen turkey, so it will thaw in the water and keep it extra cold). you could prepare ziplocs with ice and put them IN the brine (or any tight fitting plastic containers, or bottles with ice in it will keep your bucket cool).
No it is not going to rot even if it does not freeze. In a well filled fridge it is not that cold either.
And the bird is being cooked for a long time anyway. Just follow the hygiene rules if you handle raw meat when you make the bird ready for the oven and you will be fine.
You wash the bird in the beginning then brine it (or bury it in some other kind of marinade). The salt also prevents bacteria from multiplying (to a degree).
As for gravy. I would cut up the bone to lay it flat. And remove some of the lesser meat, bones, or even buy some extra turkey discards (some people buy only a part of a turkey because they cannot eat that much, so there must be lesser parts. Some people in the comment section say they buy extra turkey legs just for the gragy).
Then chop up with a lot of veggies (celery, onions, a few cloves of garlic, chopped bones !) and roast that on a baking tray with some fat, or at the stove top. Chefs make stock like that. That base can be prepared before you roast the turkey.
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