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I came across this article that suggests using a no sulfite added white wine like resiling or Gewürztraminer to cover the mash. There are a few reasons that this appeals to me:    -I enjoy the flavor of wine -These are somewhat sweet wines that would provide a source of sugar so that I could use...

Do any of you expert sauce makers use vodka or vegetable glycerin in your airlocks rather than water to prevent contamination when fermenting a mash?

I figured that I would just start a sous vide thread since I've been using the immersion circulator like crazy. It's no wonder that top chefs throughout the world are using this technique. The textures and flavors are that come out are amazing. Precision temperature cooking makes for predicable...

What's the best drink you've made or had with hot peppers in it? Looking for some ideas for the weekend. My bartender buddy posted one he made with gin, fresh lemon, gentian bitters, jalapeño, raspberries, and blackberries. Looks like a pretty solid contender for summertime boozing by the pool.  

This is why I love cooking sous vide. Tender short ribs that are still medium rare! Uncured with a mild pepper rub at 136 F for 24 hours and seared to finish. The texture reminded me of a filet but with all the short rib flavor. Absolutely going to do this one again.     

Made some homemade corned beef and added dried ghost pepper to the spice rub and brine. It was brined for 6 days and cooked sous vide using an immersion circulator for 48 hours. It made an amazing hot reuben sandwich!    

I'm new to the forum and excited to be here! I'm currently growing two reapers and one fatalii plant that I started from seed. I live in an apartment so I have very limited space outside (as you can see). My balcony is south facing but unfortunately there's a big tree right in front of it which...