Homemade Quick-Pickled Red Onion.

From https://www.theperfectloaf.com/rye-sourdough-and-smorrebrod/
"For the sandwiches you could get away with half a red onion, but I used a full onion and saved the rest in the fridge for more sandwiches or potatoes later in the week.
The pickled onions will keep refrigerated for about a week covered in the brine.
You could use any combination of vinegar you’d like, I used mostly white vinegar with some red vinegar to give them a bright pink color.

Ingredients:
1/2 red onion, sliced very thin
3/4 cup white distilled vinegar
1/4 cup red vinegar
1 garlic clove, halved
2-4 sprigs of thyme
very small pinch of red chili flakes
1/2 tsp raw sugar
small pinch of salt

Method:
Place all the ingredients except the onion in a small saucepan and bring to a boil
Once boiling, pour the hot brine over the red onions in a small bowl, or alternatively, directly in their final glass storage jar (make sure the onions are completely submerged)
Let sit at room temperature for at least 30 minutes before using, preferably 1 hour or more"

Homemade Ricotta Or Lor cheese

Ricotta cheese in Turkey is Lor cheese
4 LT Whole milk
3 lemon juice
1 tablespoon sea salt
Bring the milk almost simmer,add lemon juice and salt,stir gently to combine.Remove the milk from heat. Let the pot of milk sit undisturbed for 10 minutes.Strain the curds.Let the ricotta drain for 1 hours.

- https://www.instagram.com/p/Bh9iYPIgoMJ/?hl=en&taken-by=berguzar.erden

Homemade yogurt.

MAKES
1 litre

INGREDIENTS
1 litre whole milk
1 heaped tbsp powdered milk
60g natural full-fat yogurt

METHOD
Wash and sterilise a 1 litre jar or a few smaller ones.
Place the milk in a saucepan and heat until a thermometer reads 175F/80C – do not let it boil.
Take it off the heat and stir in the milk powder.

When the temperature drops to 115F/45C, stir in the yogurt.
Pour into the jar and seal with the lid.
Place somewhere slightly warm such as an airing cupboard or near an oven (you can also wrap it in a towel to keep the heat in) for 4-6 hours – the longer the fermentation, the more tart the yogurt will taste.
Place in the fridge for at least three hours to chill and firm up, then it’s ready to use.

OR
- Homemade yoghurt / Borough Market:
1 pint of milk (preferably unpasteurised and unhomogenised)
2 tbsp live yoghurt or yoghurt starter (saved from an old batch of yoghurt)

METHOD
Boil the milk gently for 10 mins.
Allow to cool until it is about 45-50C—the temperature of a hot bath.
Whisk in the live yoghurt or starter.
Pour into a container.
Keep warm and leave to ferment for 7 hours. Refrigerate and eat within three to four weeks.
Recipe: Tom Hunt

Traditional method of cooking rice.

Basic principle for this recipe: 1 volume of rice for 2 volumes of water
{Ingredients for 4 persons}
- 2 glasses of good basmati rice, carefully rinsed and drained
- 4 glasses of mineral or filtered water
- 2 tablespoons coarse salt
- 50 grams of sweet butter or olive oil for a vegan version
- 1 bay leaf (optional)
{method}
- Put the rice, water and salt in a saucepan and bring to a boil, stirring occasionally.
- Once boiling, reduce the heat a little and observe your rice. When you see small holes / bubbles forming on the surface, sprinkle with small pieces of butter and lower the heat to a minimum.
- Cover the pan with a cloth (be careful not to ignite it when cooking with gas!) And a suitable cover. If the laundry protrudes from the sides, fold it down and tie it to the top of the lid.
- Cook for 40 minutes over low heat without ever lifting the lid so as not to disturb the work of steam.
- Serve this delicious rice, quite glued but deliciously scented ... happiness!

How hot is lukewarm?

- How hot is lukewarm? - The Chef in Me:
Lukewarm is when you mix together 1 part normal, room temperature water with 2 parts boiling water or milk.
Simple!
Now that’s your lukewarm water or milk.

“Generally means between 98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius.
When you run the water on your wrist and it feels warmer than your body temperature, but not hot, that should be just about right.
If you’ve ever tested the temperature of warm formula or milk in a baby’s bottle, that’s lukewarm.”

How to Roast Mushrooms by Serious Eats

- How to Roast Mushrooms | Serious Eats:

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Choosing the best flour.

Coming on strong: choosing the best flour – danlepard.com:

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