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Subject: Ontario Fruit Explorers
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- From: "Thomas Olenio" <tolenio@sentex.net>
- To: "'Ontario Fruit Explorers'" <labruscagrape@lists.ibiblio.org>
- Subject: Re: [OFEX] Cassis
- Date: Mon, 11 Dec 2006 08:31:39 -0500
Hi Biz,
We did not have a pressure cooker either, but as crazy as it sounds I bought
one on E-bay for under $5. I have run some tests with it, and it is an
interesting device.
Baked potato (med-lg) 8 minutes
Pork chops (4) with rice (1 cup) 5 minutes
Today they have a new name for pressure cookers "infusion" cooking and
charge a fad price of $300 for an infusion cooker. The pressure forces the
flavoring into the food, hence "infusion".
I saw I new four quart pressure cooker in Home Hardware for $49.99 new.
The only drawback to a pressure cooker for me, Is I cannot leave it
unattended while on heat. I think of them as the microwaves of the
1940-50's. The newer models are much safer. Some of them are even
programmable electric appliances.
I have read that under the standard 15 psi of pressure you can reduce food
to mush if left too long in a pressure cooker. This would be bad for
eating, but an interesting experiment for winemaking/Cassis, as it would
release every bit of flavor from the fruit.
I have not started my fruit experiments yet.
Later,
Tom
-----Original Message-----
From: labruscagrape-bounces@lists.ibiblio.org
[mailto:labruscagrape-bounces@lists.ibiblio.org] On Behalf Of Biz Storms
Sent: Sunday, December 10, 2006 11:17 PM
To: 'Ontario Fruit Explorers'
Subject: Re: [OFEX] Cassis
Great idea Tom -
It would have been great if we had a pressure cooker. In the end, we used
the cider press on the currants, since they were slipping through and around
any spoon, masher, and squisher that we tried. Those skins are incredibly
tough to rupture - but eleven bottles eventually resulted from our efforts.
Maybe we should have tried the 4 x 4 technique that Bert used for his early
batches of cider :-).
It is indeed, nectar of the gods. Perhaps a tasting session should be
arranged at some point in the future.
Cheers, Bizmark.
-----Original Message-----
From: labruscagrape-bounces@lists.ibiblio.org
[mailto:labruscagrape-bounces@lists.ibiblio.org] On Behalf Of Thomas Olenio
Sent: December 3, 2006 9:40 AM
To: Ontario Fruit Explorers
Subject: Re: [OFEX] Ashmead's Kernel
On Sat, 02 Dec 2006 08:24:44 -0500, Biz Storms <biz.storms@sympatico.ca>
wrote:
> This weekend we're making our 2006 cassis, and we have a bumper crop.
Hi,
Idea.. I have an experiment for your cassis. What if you run your
berries through a pressure cooker with a 1/2 cup of water first for 3
minutes, then follow your recipe as usual
This would release every ounce of fruit flavor from the berries.
I am using the same technique to make a port-style blackcurrant wine.
Later,
Tom
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-
Re: [OFEX] Ashmead's Kernel,
joe calico, 12/01/2006
-
Re: [OFEX] Ashmead's Kernel,
Biz Storms, 12/02/2006
- Re: [OFEX] Ashmead's Kernel, Thomas Olenio, 12/03/2006
-
Re: [OFEX] Ashmead's Kernel,
Thomas Olenio, 12/03/2006
-
Re: [OFEX] Cassis,
Biz Storms, 12/10/2006
- Re: [OFEX] Cassis, Thomas Olenio, 12/11/2006
-
Re: [OFEX] Cassis,
Biz Storms, 12/10/2006
-
Re: [OFEX] Ashmead's Kernel,
Biz Storms, 12/02/2006
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