Incredible Tasting! Root Beer Recipe From Scratch - Glen And Friends Cooking
Our Root Beer Recipe From Scratch - can be naturally fermented or naturally carbonated (a real root beer with alcohol), or as a sweet soda pop syrup that you mix with carbonated water.
This is a traditional base recipe, there are so many ways to make this taste like you want it.
Ingredients:
1L water
35g fresh ginger, unpeeled and chopped
5g cinnamon stick
20g dried sassafras root bark
10g dried sarsaparilla root
10g dried liquorice root
7g dried cherry bark
2 mL (½ tsp) salt
450g (500 mL / 2 cups) Demerera brown sugar
75g (125 mL / ½ cup) lactose (optional)
15 mL (1 Tbsp) vanilla extract
Active ginger bug How To Make A Ginger Bug:
We Taste Tested 9 Root Beers! :
I bought all the roots from:
Method:
Bring 1L water, chopped ginger, and cinnamon to a boil.
Boil for 2-3 minutes.
Remove from heat and add: sassafras, sarsaparilla root, cherry bark, liquorice root.
Cover, and let steep for 15 minutes.
Using a coffee filter strain solids out of root-infused liquid.
Quickly cool liquid, so any fine particulate will 'drop out'.
Carefully transfer cooled liquid to a pot - leaving behind any 'sludge'.
Add, brown sugar, lactose (if using) and salt, whisk and bring to a simmer to dissolve sugar.
Cool and add vanilla extract.
This root beer syrup can be mixed 1 part syrup to 3 parts carbonated water for a 'non-alcoholic' root beer.
Makes about 1L syrup.
**For a naturally carbonated root beer:
Mix 1 part syrup to 3 parts water.
Mix in active ginger bug (75 mL / 1/3 cup for every 2L) or 2 tsp beer yeast.
Pour into pressure safe bottles, filling to within 2 of top but no higher.
Cap and set aside at room temperature to let ferment for 2-3 days.
Check fermentation - then chill / store in refrigerator.
This will be 3-4% alcohol when finished.
MAKES 4L
**For non-alcoholic / Force carbonated Root Beer:
Mix 1 part syrup to 3 parts carbonated soda water.
Or Mix 1 part syrup to 3 parts water, and force carbonate in a corny keg or ISI bottle.
Other possible Root beer ingredients:
Anise
Birch Bark
Wintergreen
Burdock root
Dandelion root
*There is a popular misconception that sassafras is toxic... sassafras was deemed toxic in one flawed study where rats were forced to consume the equivalent of 9,000 gallons of root beer. Some of those rats got cancer (as expected) and safrole (a component of sassafras root and other foods we eat) was linked as the culprit; leading to safrole being banned from commercial root beer (and ONLY root beer). No mention was ever made of the other spices, and herbs that we consume daily that contain safrole (cinnamon, anise, nutmeg, basil, etc, etc, etc) and no effort was made to ban those or the actual consumption of sassafras in products such as Filé in Cajun / Creole cooking.
The study was later revealed to be flawed, and sassafras / safrole was found not to be any more toxic / carcinogenic than anything else we eat or drink - in moderate quantities. But the ban was and still is in place, but only for the compound 'safrole' and only in commercially made Root Beer in the United States. However sassafras (with safrole) has never been banned, so you can legally buy and sell in the US.*
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Modern Charcuterie - Dry Cured Chili Beef - Glen And Friends Cooking - How To Cure Meat At Home
Dry Cured Chili Beef - Glen And Friends Cooking - Modern Charcuterie - How To Cure Meat At Home
This is a salt cured / dry cured modern charcuterie recipe for a dry cured beef packed with the flavours of a Texas chili. I did just a small piece of beef chuck; testing a theory and seeing if the salt cured meat recipe would work.
Glen is learning how to make dry cured meats, how to make charcuterie at home. Making salumi at home can be challenging at first - and we've found that the learning curve to home made salami and dry cured meat recipes can be steep. But we've also found that when we get it right homemade dry curing is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration - but if you take the safety precautions and follow a few simple steps salt cured meat recipes and homemade salumi are well worth it.
All of the amounts for the salt cure and spices are expressed as a percentage of the weight of the piece of meat.
Ingredients:
Beef Chuck: 800g
Salt (2.25% of the weight of the beef) 18g
Cure #2 (0.25% of the weight of the beef) 2g
Pepper (0.5% of the weight of the beef) 4g
Oregano ( 0.75% of the weight of the beef) 6g
Coriander (0.25% of the weight of the beef) 2g
Cumin (0.5% of the weight of the beef) 4g
Cayenne (0.3% of the weight of the beef) 2.4g
Cocoa (0.5% of the weight of the beef) 4g
Paprika (0.75% of the weight of the beef) 6g
Method:
Mix together the spices and salt, then rub all over the beef chuck.
Place the beef chuck and any 'extra' spices in a ziploc or vacuum sealed bag and place in the fridge for 8-10 days, turning every day.
After 8-10 days, remove from the bag and rinse off any or the cure stuck to the outside.
Wrap the beef chuck with butcher twine to make a 'net' that will help the loin retain its shape, and so you have a handle to hang it.
Weigh the beef chuck and write it down.
Hang in a basement or curing chamber that can maintain a consistent temperature of around 12ºC and 75-80% relative humidity.
Check on a regular basis over the course of 3-4 weeks.
The Chili Beef is done when it has lost at least 35% of its starting weight.
Here are the Alberta Safety videos that I made: Alberta decided that they were maybe a little too shocking at the time, and buried them.
In this Modern Charcuterie video, Glen and Friends Cooking Instructor, Dave will teach you how to cure meat at home!
Dry curing is a process used to preserve meat by subjecting it to a high level of moisture and salt. This video will show you how to make a delicious chili beef that you can enjoy as a quick and easy meal or as a centerpiece for your next charcuterie plate!
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???? The Best Pot Roast With Tomato Cream Wine Sauce - Glen And Friends Cooking
How to Make The Best Creamy Tomato Pot Roast
This is the pot roast recipe that beats all pot roast recipes! Total time is 5 or so hours; but it really only takes 15 minutes to get this in the oven, then you forget about it. Adding the cream at the end brings what is already an amazing sauce to the next level.
Now we see you shaking your head and saying Nope, no way to the Marmite / Vegemite... don't worry. You won't taste 'it', but all of the other flavours will burst forward after a Marmite boost.
We make ours in a cast iron Dutch oven - but this could just as easily be cooked in a Crock Pot or slow cooker.
Ingredients:
1 large sweet onion, thinly sliced
3 carrots
Handful of mushrooms
1-1/2 cups (375 mL) beef broth
1/2 cup (125 mL) white wine
1/4 cup (60 mL) tomato paste
6 sprigs fresh thyme
2 garlic cloves crushed
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1 Tbsp (15 mL) Marmite or Vegemite
2 lb (1Kg) boneless beef pot roast
1/4 cup (60 mL) 35% cream
3 Tbsp (45 mL) all-purpose flour
Method:
Preheat oven to 325ºF (160ºC)
In a Dutch oven, combine onion, carrots, mushrooms, broth, wine, tomato paste, thyme, garlic, Marmite, salt, pepper, and beef.
Cover and cook in the oven until beef is tender, about 4 - 5 hours.
Remove beef and veggies to a plate, and keep warm.
Whisk cream with flour.
Bring cooking liquid to a boil in Dutch oven.
Gradually whisk cream / flour mixture into Dutch oven.
Cook on high until thickened, about 5 minutes.
Spoon over beef at the table.
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1889 Tea Cake Recipe - Glen And Friends Old Cookbook Show
1889 Tea Cake Recipe - Glen And Friends Old Cookbook Show
Today on the Glen And Friends Cooking old cookbook show Glen cooks a recipe from 1889 - right off the top this old cookbook recipe has holdover elements from a time when cakes didn't use chemical leavening and relied on whipped eggs for loft. It also contains a healthy dose of sour cream which gives this cake a great texture... Watch this space for updates on how we work to improve the cake for the 2020s, because even though we are tasting history, these community cookbook recipes are culinary history that is still relevant today.
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Glen’s Cajun Mussels *Recipe In Description*
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Ingredients:
Chopped Andouille or Smoked Sausage (use type of Sausage of choice)
Black Mussels
Chopped Onions
Chopped Bell pepper
Chopped Celery
Chopped or Minced Garlic
Cajun seasoning
*Cayenne or Red Pepper flakes for heat (optional)
Chicken or Seafood Broth
Lemons
Butter
Olive oil
Handling Mussels Tips:
Rinse the mussels in a strainer and check them over. All the mussels should be tightly closed. If the shell is open, tap the mussel lightly against counter; if the shell doesn’t close in a few minutes, discard the mussel. Discard any broken mussels. Closed Before, Opened After.
Debearding Instructions:
Many commercial mussels will already be debearded, but it's good to check them anyway. Look for a group of short brown strings coming out the mussel on one side where the two halves of the shell close — this is the beard. Grip these strings with your fingers or a pair of tweezers and tug gently from side to side. As you tug, the strings will pull out and detach from the shell. It's ok if you don't remove all of the beard or if you miss the beard on a few mussels; it's not harmful to eat, just tough and not very pleasant.
Brown chopped sausage in a little olive oil in pot then remove sausage from pot and set aside. In the same pot add butter and chopped veggies and sauté until veggies begin to soften being careful not to burn. Season veggies with seafood seasoning as desired. Add cayenne or red pepper flakes for heat (optional). Add sausage back to pot, add mussels and 1 cup of chicken/seafood stock. Cover pot with lid. Move pot around to evenly distribute mussels. After 5 minutes, remove the lid, toss and check mussels. All mussels should be open, if not cover and cook an additional 2 minutes. Discard any mussels that do not open.
Serve the mussels straight from the pot or pour the mussels and pot liquor into bowl. Sprinkle with chopped parsley and squeeze with lemon. Enjoy by themselves or serve with bread for soaking up the flavorful liquids.
Slow Cooker White Bean Chicken Chili - Glen And Friends Cooking
How To Make Slow Cooker White Bean and Chicken Chili - Glen And Friends Cooking
This is a crockpot white bean chicken chili recipe that will fill you up on a cool winter evening... Though some people would call it a slow cooker chicken stew recipe, because beans don't belong in chili. Whatever you call it - this is a perfect crockpot chili; true dump and forget slow cooker recipe. Slow cooker chile verde.
Ingredients:
2 - 540 mL cans white beans, drained and rinsed
2 - 120 mL cans green chiles
1 onion, finely chopped
4 cloves garlic, minced
2 jalapeños, chopped
5 mL (1 tsp) ground coriander
5 mL (1 tsp) Chipotle chile powder
5 mL (1 tsp) ground cumin
Salt and pepper to taste
Handful freshly chopped cilantro
6-8 boneless skinless chicken thighs
750 mL (3 cups) chicken broth
1L (4 cups) frozen corn
Juice of 1 lime
Method:
Add everything except the corn and lime juice to your slow cooker.
Cover and cook on high for 2 to 3 hours, (or low for 8-10 hours).
Remove chicken from chili and shred.
While chicken has been removed; mash about ⅓ of the beans.
Stir in shredded chicken and corn, taste and adjust seasoning, then cover and cook 20 more minutes.
Stir in lime juice and serve.
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Welcome friends welcome back to the kitchen i've got another busy day up in in the hangar working on charlie foxtrot mike victor uniform and on these days this slow cooker has become my friend um so i'm going to make another super simple slow cooker maybe a white bean chili or a chicken chili type thing so we're going to start it with beans i've got two cans of beans white beans any kind of white beans if you wanted to you could use red beans it doesn't really matter whatever bean you like and today i'm using navy beans two cans of navy beans because that's what's what what was in the cupboard but i often switch them up and use different kinds all at once because beans do have different flavours and different textures and you mix it up and it makes it very interesting kind of nice those are rinsed and drained and i know people have some very strong feelings about rinsing and draining or draining and rinsing canned beans i am not someone who has a strong opinion about that one way or the other sometimes i drain them and rinse them and sometimes i just open the can and pour the whole thing in i don't notice a difference at all so next in is a chopped onion that's just a white onion sometimes i use a red onion depending again what i have on hand a little bit of chopped garlic that goes in next up i'm going to put in a jalapeño um
jalapeños i got at the grocery store were pretty big this time around so i'm only going to put in one if it was smaller i might have put in two or three really up to you
mixed in a little bit salt to taste of course i've got some chipotle powder i've got some cumin ground up next in i have coriander and cilantro and where we live common english usage is coriander is the dried seed there dried chopped seed whereas cilantro is the fresh green leaf exactly the same plant and they have different flavours different properties and if you're one of those people that can't eat the the fresh green leaf because it tastes like soap the dried seed doesn't have the same compound and you shouldn't get that soapy flavour it's just the way it works don't ask me i'm not a chemist i don't know exactly what the compound is but i know that it does not exist in the seed and i take a lot of heat in the comments section when i say coriander seed because people say to me well coriander's the whole plant yes but here where we live that's how we delineate whether you want the dried seed or you want the leaf coriander versus cilantro next in i've got two of these little cans of green chilies and if i can't find these little cans of green chilies because i can't always get them i'll leave them out forget about them completely and i might chop up some pickled jalapeños and put them in or double up on the amount of other chilies fresh chilies that i can get now if you're worried about heat
there isn't really any heat from these a little tiny bit right at the back of your mouth but once it's all cooked in there you're never going to notice it but there is a really nice earthy flavour that i can't seem to replicate using fresh peppers or even cooking down peppers in a pan before putting them in i've just never been able to attain that next in i've got chicken thighs these are bone-in chicken thighs that i've peeled the skin off because nobody wants to look at chicken skin after it's been in a slow cooker for five or six hours it's not pretty not pretty at all and the final ingredient is some chicken stock so in that goes
just give that a little bit of a stir
put the lid on and i'm going to stick that on low i'm going to let that go all day while i'm at the hanger working on the airplane