What’s Cooking: Christmas
Question: How often to heat up the Pepperpot and for how long?
Answer: I heat up my Pepperpot twice daily, early in the morning when I get up and late in the evening. Bring the pot to a roaring boil, covered, and let cook for 5 minutes then shut off heat. GARLIC PORK
Question: What strength of vinegar should I use to pickle the pork?
Answer: Most supermarket distilled vinegars are between 4 to 8 % acidic, so using your favourite brand within this range is ideal. Depending on the level of acidity you like for your Garlic Pork, you can use a 1:1 ratio (1-part vinegar to 1-part water or even 1 and ½ parts water). However, if you are using a vinegar of 6 to 8-percent acidic, you can use a 1:2 ratio (1-part vinegar to 2 parts water to 2 and ½ parts water).
Question: What is the best cut of meat for Garlic Pork?
Answer: Boneless shoulder. Have it cut into thick strips or chunks.
Question: How much liquid to cure the Garlic Pork?
Answer: The liquid should cover the meat.
CHRISTMAS CAKE Question: I used really aged fruits in my cake, should I still add more alcohol after baking?
Answer: That is a personal preference. If you want to add more alcohol, when the cake is removed from the pan and still hot, prick the cake all over the top with a tooth pick or cake tester and drizzle or brush with whatever alcohol with which you plan to ‘feed’ the cake. Do this several times during the first hour of the cake coming out of the oven. The cake will best absorb and distribute the extra moisture when it is still hot/warm rather than cool.
That’s it for this week, this month and this year folks! The Scene and Tastes Like Home will be on holiday until January 12, 2019. However, be sure to check out the Tastes Like Home Facebook page and Twitter feed for recipes, tips and advice. Or, you can inbox me directly at: cynthia@tasteslikehome.org
Have a safe and blessed Holiday season, and a Happy New Year!
Cynthia cynthia@tasteslikehome@gmail.com www.tasteslikehome.org