a good dry white wine for bruschetta
bragu_DSM 5
last year
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Searching for Bruschetta recipe (canning)
Comments (22)I can't be sure, but I would guess it's a combination of the tomato paste (highly acid), the vinegar and lemon juice. In this case I operate largely on trust since Ellie Topp has her P.H.Ec. in Home Economics; her area of specialization and subject of graduate research was experimental foods. She has developed recipes for Bernardin, has served as their consultant and is one of Canada's foremost canning experts. In looking at Topp's recipes I get the sense that she has the skill to maintain food safety in her recipes in more subtle ways, resulting in more imaginative formulas than the Ball Blue Book, for instance. Speaking of Ellie Topp, here's a document by her which addresses the issue of making infused oils. It includes two delicious recipes for a Basil Oil with Lemon and an Oil de Provence, though the article is worth reading just for its information on safe preparation and storage. Carol Here is a link that might be useful: Flavoured Oils...See MoreWhich 'Dry White Wine' do you use in pickling?
Comments (7)I make that garlic all the time, along with some pickled beans with wine, and use whichever dry white wine we happen to have on hand. I haven't had a problem with Chard being too oakey as it seems the stainless-aged and flintier style is more common; oakey chard is more spendy and we aren't going to use it in pickles. Use anything that tastes good enough to drink, but isn't too good. :-)...See MoreDry white wine for cioppino?
Comments (3)Ovenbird, I made cioppino for my husband and I at Christmas. It was the first time I'd made it and it was very good, I used a cup and a half of the chardonnay he was drinking. Annie...See Morewhite wine substitute in Oranges in cointreau
Comments (7)Jill - am I reading this correctly, that you are taking a tested and approved recipe and then changing all the ingredients in it? If so then that can be quite risky and isn't recommended. Why make a recipe that you don't have the ingredients for in the first place and also change the central component? Does the recipe say kumquats can be substituted? Do you know for a fact that the pH of kumquats is the same or lower than the pH of oranges? I don't know. Yes both the wines and the liquors play a safety role. Dave...See Morebragu_DSM 5
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