Tips for picking vegetables/meat etc

Mr Marri

I reckon picking the right ingrediants is half the battle, so what tips do you have for picking good ingrediants?


I only have the one tip .

avocados
Should be as firm as the back of your thumb. ie the flesh between the first knuckle and the wrist.

Zuiderzee

Main thing for me with pickling is sterility, I do a lot of jams, chutneys and pickles.

After that I waterbath them in reused jars, that way I know if I have a good or bad seal - i.e. the security nipple on the lid will depress itself as long as the waterbathing has been successful.
Its a fairly although it does help to have asbestos fingertips.

When it comes to meat or veg ferment preservation, I built a cheap anaerobic fermenting chamber[/URL] for Saurkraut/Kapusta Kizona/Zuurkool type recipes that can also be used for corning meat like bacon (essentially corned pork) and beef.

neuro-praxis

I think the original poster meant picking foods, as in selecting them, as opposed to pickling.

Zuiderzee

neuro-praxis wrote: »

I think the original poster meant picking foods, as in selecting them, as opposed to pickling.

:o:o

neuro-praxis

One tip I would give is regarding fish. If it looks bright and firm, it's good. If it looks slimey and gives off a distinct fishy smell, avoid.