/ck/ - Food & Cooking

Anyone have the ingredients and instructions on how to make proper airag/kumis but with cow's milk?

>>9841

Doesn't making it out of cow's milk defeat the purpose?

How would it be any different, anyway? Just milk your cow, filter the milk through some cheesecloth or something, and toss that shit in a leather sack next to your yurt for a day or two and stir it every now and again..

>>9841

Just off the top of my head: raw milk (tastier, ferments more easily), tiny bit of sugar, a large bottle, cling film, needle, tape.

mix milk with sugar in bottle, tape cling film on top, punch a few holes in it with the needle. that way yeast cells can get in but other vermin can't. give the bottle a shake once in a while. the more sugar you add the more alcoholic the beverage will be. no idea how long you want to let it ferment.

I strongly doubt this will be tasty. Fermentation can be very healthy, but it can be very unhealthy too (you can keep out the fruit flies, but you can't stop bacteria). Your best bet is to look for Sandor Katz on the web/his books - if you're Anglosaxon. If you're from continental Europe, go to your nearest university, bio-engineer faculty, ask where you can get the course material for the fermentation classes.

Here's 2 recipes for Colombian Kumis, prolly not what you're looking for, but you can experiment: http://www.mycolombianrecipes.com/kumis-colombiano-casero-homemade-colombian-kumis

-raw beetroot, peeled, grated roughly

-flatleaf parsley, finely chopped

-a clove of garlic, pressed

-colatura/garum/fermented anchovy entrails/Asian anchovy sauce, depending on which you can find where you live - to taste

-anchovy filet(s) - to taste

-olive oil

-black pepper - to taste

gently heat the olive oil with the filet(s), stir until they're dissolved, pour over the rest of the ingredients, mix well, let it rest for 10 minutes. Don't add salt, the fish sauce and anchovy will do that for you.

Perfect after a night out:

-Bring water to the boil, add spaghetti

-While that's cooking, gently heat olive oil with chopped or pressed garlic and chili pepper (to taste). Make sure they don't burn, else they'll turn bitter.

-Add frozen mussels (straight from the freezer, about 12 per person) and sprinkle royally with dried basil and freshly ground black pepper. When the spaghetti are done add them to the pan, turn off the fire and give it another 30 secs or so.

Not a fan of frozen mussels or dried basil, let alone the combination, but in this dish they really work.

-Cook Brussels endives until they're tender but still have some bite.

-Heat clarified butter/ghee in a pan, braise the endives. Let them get some colour.

-Deglaze with Faro (a mixture of lambic beer and cane sugar), let evaporate. Or just use a wild fermentation beer from your region mixed with a touch of cane sugar instead.

>>9874

I've always found cooking with alcohol to be fascinating. I was gonna make some stew with a dark stout base, but one of the people eating it has a newborn she's breastfeeding, so I had to nix that idea for the moment.

How's it taste?

>>9875

It depends on what dish you're making and what/how much beer you're using. Beer is already bitter, and that can be a bit difficult to pair with other stuff.

Brussels endive is already bitter and becomes slightly sweeter when you colour it in the pan. The bitter-sweet of Faro gives an extra layer of taste, turns it into something refined and subtle. If you'd use an IPA on the other hand your dish would become too bitter.

There's quite a few Italian dishes that use coffee, you could probably combine that with stout or even replace the coffee. Brown sweeter beers (e.g. brown Westmalle) work very well too in stews.

Some beers (milder tasting blond beers like Tripel or Hefeweizen) work well with pancake/crêpe batter, adds more volume to the taste of the pancakes. Your batter will turn sour more quickly though, because of the added yeast.

The same style of beer also works well in pâté, again, depending on the ingredients. Pâté with prunes is delicious but there I'd opt for port or Sauternes (sweet Bordeaux white wine).

Citrussy beer/Radler (blonde beer+fanta) works well in a marinade for cucumber, same for Gueuze (wild fermentation style beers)+mushrooms.

Speaking of Fanta: a sambal+Coca-Cola marinade works fantastic for…steak, of all things. Vanilla and cinnamon is a great combo for tuna steak. There's some good sites out there if this is your thing, check out Foodpairing.com and Gastronomixs.com for endless amounts of combinations - wont link them as most of the content isn't free.

>>9919

Forgot to add: don't pay too much for Belgian beer, usually someone is making an equivalent that's just as good for cooking somewhere near you. Same goes for wines etc, with one exception: cognac. If you cook with cognac it pays to use "Fine Champagne", makes all the difference in the world. For every other kind of alcohol there's a cheap/affordable alternative available.

>>14272

>Take medication before you eat.

That's fucked mate.

>>14275

It's off-brand Bean-o, so you don't fart like a mammoth, same with all beans and many veggies.

>>14281

Fuck, this sounds great. It looks like you'd be eating a frozen decorative garden, it looks so fresh. I've gotta try it.

>>14283

I wouldn't recommend freezing it, four sheets/leaves of gelatin and some time in a fridge will make it plenty firm to cut into slices.

You can make brownies in the microwave, i don't know if that counts as odd. It certainly qualifies as some sort of black magic to brownie purists.

2 tbsp melted butter/vegetable oil

2 tbsp water/milk

1/4 tsp vanilla

just a little salt

2 tbsp sugar

2 tbsp cocoa

4 tbsp flour

Mix ingredients in a microwave safe mug/container.

Microwave for 60 seconds for a fully cooked brownie, or microwave for less time for a lava cake

>>14280

Congrats on shutting down production of probiotics in your gut because you told yourself you have friends you giant retard. You realize you fart when you eat beans for a reason?