Savory and Sour Test Kitchen | Page 3 of 3 | Where building meets cooking.

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Savory and Sour Test Kitchen | Page 3 of 3 | Where building meets cooking.

Where building meets cooking.

Red Onion Cheddar week 3 — Well it’s not quite as adventurous of a choice as I’d like but the red onion intrigued me. I’ve had many a cheddar in my life and many with different spices and herbs added but never a red onion cheddar. Let’s see how it stacks up. Origins I bought this […]

Red Onion Cheddar Cheese Review – Cheese a Week #3

September 6, 2017

fermenting mash used to produce woodford reserve whiskey — We eat plenty of fermented foods in the U.S. and around the world. Many foods are fermented that you may not even be aware of. Cheese, yogurt, bread, beer, wine, soy sauce, salami, and sauerkraut (recipe here) are just a few common fermented foods. Pickles are often thought to be […]

Alcoholic and Lactic Acid Fermentation in Food – A Primer

August 31, 2017

baby swiss cheese — We’re all familiar with American Swiss cheese. We put it on Reubens, ham sandwiches, and all sorts of things. But there’s a special type of American Swiss cheese, called baby Swiss cheese that may be more delicious. This week I’m trying a baby Swiss from Weyauwega Star Dairy in Weyauwega, […]

Baby Swiss Cheese Review – Cheese a Week #2

August 29, 2017

BellaVitano Gold week 1 — I am super excited to begin my 52 week, 52 cheese deep dive into the world of my all-time favorite food. I hope by doing this I will be able to explore and appreciate lesser known types of cheese and maybe even inspire others to get off the Kraft Singles […]

BellaVitano Gold Cheese Review – Cheese a Week #1

August 22, 2017

how to make pickled brussels sprouts recipe — Anyone who is a fan of pickled and fermented foods will love this pickled Brussels sprouts recipe. Nicknamed “sauersprouts,” they are acidic, mildly spicy, and complex in flavor. Ingredients Produce 1 lb Brussels sprouts ½ cup thinly sliced sweet onion Spices 2.5 tablespoons pickling salt 1 dried chile pepper (I […]

Pickled Brussels Sprouts Recipe – Fermented in 3 Weeks

August 16, 2017

how to make mexican chorizo — This traditional Mexican chorizo is delicious. It has a mild to medium spice and complex flavor. The coriander and cloves add a unique subtlety as well. Way better than store-bought! Also, no sausage casings required. This recipe was inspired by Gochujang Mama. . Ingredients 1 lb sausage-grade ground pork (~25% […]

Traditional Mexican Chorizo Recipe – Homemade Sausage Made Easy

August 12, 2017

how to make queso blanco cheese - recipe — Queso Blanco is an easy to make, fresh, mild, crumbly Mexican cheese. It’s great on salads, chili and Mexican dishes. It doesn’t melt well so it works well on hot foods when you want the cheese to hold it’s shape. This recipe was inspired by a recipe from Mary Karlin’s […]

Fresh Queso Blanco Recipe – Homemade Cheese Made Easy

August 10, 2017

montasio cheese wheels aging — I’ve always been interested in how plain old milk is turned into cheese. And I’ve wondered, what exactly is done differently to make two distinct cheeses like Mozzarella and Blue cheese? There are several steps in the cheese-making process; what is done during each has an impact on the final […]

How is Cheese Made? – The 6 Step Process

orange aged cheddar cheese — Milk is white. Cheese comes from milk. Cheese should be white, right? So why is cheddar cheese orange? There are several theories out there and every cheese expert has his or her favorite. In all of these theories though, the underlying reason is it was/is a way to sell more […]

Why is Cheddar Cheese Orange? – The Real Reason