I had a terrific time at today's Women Chefs and Restaurateurs Local Exchange and Melissa's Foods, Pickling and Preserving Class. Led by Chef Maureen Lisi-MacReady and her team, it was held in a well equipped cooking lab at the beautiful Le Cordon Bleu Cooking School in Pasadena, and there was parking!!!!
Facts, ideas and questions swirled by the Chefs (who clearly know what their doing, good thing 'cause I don't ) now my note taking kinda looks like gibberish;
"Chefs book of...fo mes giggachef "Joy of Pickeling" Linda Ziedrich, Ball Blue Book sm book new cove
....been preserving foods since..mesopotamia...
Brine has acid...
amounts are inportant
2parts salts 1 sugar 3parts Acid +1water
Pickeling use whole spice only, not in jam gd ok
Low acid foods require more time...
whole tomato lemon slice...
olive oil on top
Make quart to 2 quarts 25 min.
Availibility vs. Seasonability
when pectin is added bring back to boil for one whole minute
pectin keeps it from jiggleing like a 50 year old
2 Tablespoon per cup"
When we started the hands on portion using a bounty of Melissa's Foods to work with we stuffed are jars with colorfull vegetables. I worked with a partner together to "build a brine".
(WAIT STOP! That is a great idea, "Build A Brine" could be the next hot thing! We can let foodies put goodies in a sterile jar and pour hot brine over it...the water bath, then even decorate the jar....)
OH! sorry, carried away ... and then we canned.
The obvious food bloggers in the class, were snapping photos like it was a moon landing. Stepping over students, staging the perfect shots in total food/foodie photo nirvana. The best part was a chance to get with friends and new friends to talk about food and food and food books and food blogs oh! My! and websites about food.
Chef Maureen (Mo) Was such a hoot!! She not only knows her canning inside and out, she is warm witty and wise. Chef Maureen really knows what she likes and her "mole" technique is dear to my own heart.