The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More

Description

Revive the lost arts of fermenting, canning, preserving, and creating your own ingredients. The Institute of Domestic Technology Cookbook is a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients. The chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients—for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes. • Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste. • Complete with recipes that utilize the very ingredients you made • Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawings Also included are features like foodcrafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more. From the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more. • Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels. • Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life • Add it to the collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat; The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; and The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila Cover Title Copyright Dedication Contents INTRODUCTION Looking to the Past to Discover the Future Using This Book FROM THE INSTITUTE ARCHIVES THE INSTITUTE IS BORN CHAPTER 1: Pantry Department INTRODUCTION TO THE PANTRY DEPARTMENT EQUIPMENT: PANTRY FACULTY SPOTLIGHT: ZACH NEGIN PRIMER: SPICES—GROUND VS. WHOLE PRIMER: HANDCRAFTED MUSTARD RECIPES: Coarse Ground Mustard Master Recipe Whole Grain Mustard Master Recipe Spicy Brown Mustard Master Recipe Invent-a-Mustard FlavorBar Fermented Ketchup Harissa Sriracha Domestershire Sauce Prepared Horseradish Mayonnaise Sweet Pickle Relish Preserved Lemons Vinaigrette Master Recipe PANTRY: DOMESTIC SEASONS VINAIGRETTE Nut Butter Domestella (Chocolate-Hazelnut Spread) Vanilla Extract PANTRY: DECONSTRUCTED SUGAR FROM THE INSTITUTE ARCHIVES: THE INSTITUTE'S HEADQUARTERS CHAPTER 2: Department of Caffeine INTRODUCTION TO THE DEPARTMENT OF CAFFEINE EQUIPMENT: COFFEE PRIMER: COFFEE GRINDING PRIMER: COFFEE BEANS PRIMER: COFFEE EXTRACTION BREW-CABULARY FACULTY SPOTLIGHT: DANIEL KENT TECHNIQUE: HOME COFFEE ROASTING RECIPES: Chemex Pour-Over French Press Cold Brew Coffee Cold Brew Coffee Concentrate KahLúLú Domestica (Coffee Liqueur) Piloncillo Simple Syrup Ricotta Coffee Cream INSTITUTE ZERO WASTE: RECYCLING USED COFFEE GROUNDS FROM THE INSTITUTE ARCHIVES: DIRECTORS’ GALLERY CHAPTER 3: Department of Pickles & Preserves INTRODUCTION TO THE DEPARTMENT OF PICKLES & PRESERVES EQUIPMENT: PICKLES & PRESERVES TECHNIQUE: WATER BATH CANNING BOTULISM THWARTED FACULTY SPOTLIGHT: KEVIN WEST PRIMER: WHAT MAKES A PICKLE? RECIPES: PICKLES Quick Pickles Master Recipe Invent-a-Pickle FlavorBar Pickled Chipotle Fennel Carrots Rose Water Pickled Onions Amazuzuke (Cucumber Sweet Vinegar Pickles) RECIPES: PRESERVES Canned Tomatoes Whole or Halved Tomatoes Tomato Juice Universal Jam TECHNIQUE: TESTING JAM FOR GEL SET PRIMER: WHAT IS PECTIN? The Dean's Marmalade Sweet Tomato Conserve Apricot Miso Caramel Sauce Prunes in French Armagnac Candied Citrus Peels PRIMER: SUGAR CONTENT IN JAM FROM THE INSTITUTE ARCHIVES: A USEFUL HOUSEHOLD WORK CHAPTER 4: Department of Grains INTRODUCTION TO THE DEPARTMENT OF GRAINS EQUIPMENT: GRAINS HEIRLOOM GRAINS FACULTY SPOTLIGHT: NAN KOHLER RECIPES: Sourdough Starter 100 Percent Whole-Wheat Sandwich Bread Fermented Rye Bread PRIMER: BREAD STORAGE PRIMER: FOUR USES FOR STALE BREAD Overnight Sourdough Kefir Waffles Spelt Pasta Dough Ricotta Spelt Ravioli Corn Tortillas Buckwheat Parmigiano Crackers Matzo Max's Matzo Brei FROM THE INSTITUTE ARCHIVES: DOMESTICA CHAPTER 5: Department of Dairy INTRODUCTION TO THE DEPARTMENT OF DAIRY EQUIPMENT: DAIRY PRIMER: MORE ABOUT MILK FACULTY SPOTLIGHT: DAVID ASHER RECIPES: Ricotta Ricotta Salata Yogurt PRIMER: THE WIDE WORLD OF YOGURT CULTURES PRIMER: YOGURT 2.0 Labneh (Yogurt Cheese) Aged Labneh Shrikhand (Sweet Saffron Yogurt with Cardamom, Dried Fruit & Nuts) WHAT TROTSKY, YOGURT & KNISHES HAVE IN COMMON Milk Kefir TECHNIQUE: MILK KEFIR GRAINS–CARE & FEEDING Blackberry Rosemary Kefir Cardamom Coffee Kefir Golden Milk Kefir Crème Fraîche Cultured Butter & Buttermilk PRIMER: BUTTER Chèvre (Goat Cheese) Feta Hortopita (Phyllo Pie with Kale and Feta) INSTITUTE ZERO WASTE: WAY TOO MUCH WHEY FROM THE INSTITUTE ARCHIVES: GONE IN AN INSTANT CHAPTER 6: Department of Meat & Fish INTRODUCTION TO THE DEPARTMENT OF MEAT & FISH EQUIPMENT: MEAT & FISH MEAT FOOD SAFETY SHOPPING & STORAGE FACULTY SPOTLIGHT: RASHIDA PURIFOY RECIPES: Bacon TECHNIQUE: THREE WAYS TO COOK BACON Corned Beef TECHNIQUE: MEAT GRINDING & SAUSAGE STUFFING PRIMER: ALL ABOUT CASINGS Chorizo Verde (Green Chorizo) Merguez Lamb Sausage Merguez Sausage with Buckwheat Polenta and Kale Home Butchery: Cutting Up a Whole Chicken Chicken Stock Moroccan Chicken Tagine with Preserved Lemons and Olives Cured Egg Yolks Gravlax FROM THE INSTITUTE ARCHIVES: COUNTY FAIR MEDALS AND RIBBONS CHAPTER 7: Department of Spirits INTRODUCTION TO THE DEPARTMENT OF SPIRITS EQUIPMENT: SPIRITS PRIMER: COCKTAIL GLASSES 101 POLISHING A COCKTAIL OR WINE GLASS: VIRGO EDITION PRIMER: NAME YOUR POISON–THE INGREDIENTS AND METHODS OF MAKING ALCOHOL PRIMER: GARNISHES RECIPES: BAR INGREDIENTS Simple Syrup Oleo Saccharum Syrup Tonic Syrup Bitters Dry Vermouth Amaretto Luxardo Maraschino Cherries RECIPES: MIXED DRINKS Gin & Tonic Gin & Jam Amaretto Sour Martini Maraschino Cherry Cordial White Russian Institute Punch Punch Bowl Ice Float FROM THE INSTITUTE ARCHIVES: THE “GREAT LOS ANGELES PRUNE BUST” CHAPTER 8: Department of Fermentation INTRODUCTION TO THE DEPARTMENT OF FERMENTATION EQUIPMENT: FERMENTATION TECHNIQUE: SANITIZING YOUR EQUIPMENT PRIMER: THE HEALTHY BACTERIA HALL OF FAME PRIMER: ALL ABOUT BRINE FACULTY SPOTLIGHT: YOKO MAEDA LAMN RECIPES Sauerkraut Sauerkraut FlavorBar Kosher Dill Pickles Poggi Kimchi (Whole Napa Cabbage Kimchi) INSTITUTE ZERO WASTE: USING LEFTOVER SAUERKRAUT, PICKLE, OR KIMCHI BRINE Nukazuke (Rice Bran Pickles) TECHNIQUE: NUKA BED MAINTENANCE & TIPS ASPERGILLUS ORYZAE (THE KŌJI FUNGUS) IS OUR FRIEND Miso Miso Soup Dashi (Kelp and Bonito Stock) Misozuke (Garlic in Miso) Brown Butter Miso Tarts Shio Kōji (Salt Kōji) TECHNIQUE: USING SALT KŌJI AS A MARINADE Spicy Soy Sauce Kōji Kōji Pickles Hard Apple Cider Wild Fermented Soda FROM THE INSTITUTE ARCHIVES: ELIZA TAYLOR REYNOLDS, 1878–1952 CHAPTER 9: Department of Dehydration INTRODUCTION TO THE DEPARTMENT OF DEHYDRATION EQUIPMENT: DEHYDRATION TECHNIQUE: OVEN AND OUTDOOR SUN DRYING PRIMER: DEHYDRATION 101 FACULTY SPOTLIGHT: HANA VAN DER STEUR TECHNIQUE: DEHYDRATING FRUIT RECIPES: Dried Apples & Pears Dried Citrus Wheels Dried Figs Dried Melons Dried Stone Fruit Dried Tomatoes Marinated Dried Tomatoes Linguini with Sun-Dried Tomato Pesto TECHNIQUE: PANTRY POWDERS 101 Beet Powder Carrot / Parsnip Powder Citrus Peel Powder Garlic Powder Ginger Powder Miso Powder Mushroom Powder Onion Powder Sauerkraut / Kimchi Powder Tomato Powder Umami Cocaine Carrot Cake TECHNIQUE: DEHYDRATING HERBS Beef Jerky Fruit Leather FROM THE INSTITUTE ARCHIVES: RAIDERS OF THE LOST RECIPE BOX ABOUT THE AUTHOR ACKNOWLEDGMENTS RECIPE TESTERS RESOURCES SELECTED BIBLIOGRAPHY AND RECOMMENDED READING INDEX Chronicle Ebooks