Recent content by EllenDee

I would always go the natural casing - before I started making sausages I thought man made collagen sounded better, but having made sausages I would say always choose a natural casing. They just seem to stick together better, and there are tons of types aviable for a thick of thin sausage.

The best dehydrated food I have found is tomato paste - it goes off almost straight away as a paste, but lasts forever & reconstitutes instantly when dried - you can add it to soups, stews or use it as a pizza base.. anything! Almost any vegetable is good, and can be added to a slow...

I have Country Living Grain Milll - I was amazed at how fine the flour was, I was expecting it to be much coarser!!! I am very happy with it, but have not have much chance to actually make bread from the flour yet. For me, the availability of spare parts & longevity of the mill was really...

I know this is an old thread, but I just wanted to let you know - In Australia, it is now compulsory for the big supermarkets etc. to have unit pricing - in other words, they have to put the cost per KG or per 100g etc. on the price ticket. It has only come in recently, but it makes it so...

I used to have a cheaper vacuum sealer, and have just bought a FoodSaver - the FoodSaver works MUCH better, I was really surprised at the difference it makes. The bags are more expensive, which I am a bit concerned about, but they are also reusable - I had never considered putting my plastic...

Hi, the vegetable stock recipe I use is: 2.2 litres water 250g onion, minced 250g carrot, minced 250g leek, finely chopped 250g celery, finely chopped 50ml olive oil 1 small bunch parsley 1 small bunch basil 1 small bunch thyme 1 small bunch tarragon 4 bay leaves 1/2 tsp fennel seeds 1/2 tsp...

I would never get a yoghurt maker with individual jars - it is just too fiddly!! I use one big pot, then strain the yoghurt to the thickness I want (you can even make cheese if you just keep straining) and then divide it into individual jars if I want to. Individual jars would only work if...

In regards to the bones for the dogs, if you use a pressure cooker to make the stock, the bones will just crumble up and are safe to give - I use my leftover bone/meat mess as the basis for dog "biscotti", or just mix it into their main meals. Bones cooked at normal temperatures will splinter...

Hi, I absolutely love my All-American Pressure canner, and would not buy any other brand now that I have had one. They are very well made, and the fact that they do not require a rubber seal is a huge bonus. I would take into consideration how easy the parts are to get for any type of...