Episode-1524- Keith Snow on Old School Food Preserving Cooking Techniques

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Check Out Harvest Eating for More Great Stuff from Chef Keith Snow.

Chef Keith Snow left a multi 6 figure income in one of Aspen’s most exclusive restaurants to follow his passion of health eating, seasonal cooking, country living, gardening and preparedness.

Today he joins us to discuss cooking with your preps including using your whole grains, legumes like beans and lentils, pastas, canned foods and more.

Armed with a complete set of resources to make the locavore movement inviting, accessible and easy for the home cook, Chef Keith Snow has spent the last four years using web 2.0 to propel his mission. In 2006, Keith developed and launched Harvest Eating, a unique social network dedicated to seasonal cooking.

Subscribers to his website receive weekly newsletters and visitors to the website gain access to an ever-growing library of over 325 cooking demonstration videos and over 800 categorized recipes.

Today he joins us to discuss old methods of food preparation that were used before the dawn of refrigeration, freezing and even canning.

Resources for today’s show…

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Curt

10 years ago

Great, yesterday I just needed to calibrate a thermometer for my son and re-watched Chef Snow’s video on how to do it. While I was watching it, I thought to myself, other than a Thanksgiving show, Chef Snow has not been on TSP for awhile. I thought, his shows are always good, when is he going to do another show with Jack?

It must be Karma. I’m looking forward to listening.

keith snow

Reply to Curt

Hey Curt

glad you found the video….funny but that little tip is often the difference between good meat and bad….those little probes go whacky easily so the calibration is a good thing to know!

Happy Cooking!

Mike McCormack

Reply to keith snow

Keith,

They are all asking about you in Aspen.

Best regards,

Mike

(The New) Mike Cornwell

Well my wife who has fallen astray from daily listening to TSP most definitely I’m sure will be listening to this one….

Reply to (The New) Mike Cornwell

Total side note, what’s the plan for a TSP meet up at permaculture voices? I certainly can’t wait.

RonBoots

Almost a year ago, I was litening to Chef Snow’s Harvest Eating podcast and he mentioned something about that “survival podcast.” I normally would not have given it a second thought as “doomsday prepper” popped in my head, but when I checked it out on iTunes episode 1317-Building a Backyard orchard was in the queue.

I downloaded that episode and decided this Spirko guy is my kind of “survival guy.” After listening to all that was available in iTunes, I signed up for the MSB and Jack had me turned on to Deigo’s podcast too. I even went back and listened to the first 400 episodes so I could experience the “car rants” everyone kept talking about.

Now the day before I go to meet Jack and pick up Upgrayedd, Chef Snow is back on TSP. Seems fitting.

Can’t wait to listen to this one on my way home this evening. Thank you both for all the information you put out.

Andrew

I try not to be a pedant, but I shouted in joy when you pronounced confit (kon-FEE) correctly 😉 love your show, jack. I’m just picking on ya!

Sean

Jack, What is the crock you use to ferment vegetables? -Sean

Author

Modern Survival

Reply to Sean

http://www.amazon.com/gp/product/B002EC2BZO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

deb

I wonder if you could use whey that has separated from yogurt making to culture the creme fraiche?

Ryan Banman

Hey this was a great show Jack and Keith. I was though hoping to have heard some more recipes for making pickling brine. I’ve never done pickling before, but this fall I plan to.

I can BBQ, but preserving food is a skill I lack.

Reply to Ryan Banman

It is so simple that people over think it, basically 3/8th cup of natural salt (kosher, sea, Himalayan, take your pick) to 1 gallon of water. Everything else is based on taste and application. Black pepper corns and garlic are good in most things. Hot peppers add heat, dill adds dill flavor, etc.

Here is a good recipe for dill pickles based on this ratio http://www.wildfermentation.com/making-sour-pickles-2/

That is basically it though, cover any veggies in salt water, weigh them down so they stay under and you are going to end up with pickled veggies.

Reply to Modern Survival

That’s it? So sugar, vinegar, and such are just flavoring? Gotcha. Cool. Thanks so much. I appreciate it and the show. I’m gonna head over to Chef Snow’s website and sign up for the newsletter too. Cheers.

Close.

Sugar in a natural fermented pickles, is a no go.

Vinegar is a no go.

Vinegar is unusually used to pickle in a hot method. The acidity of the vinegar inhibits bacteria, that is that. This works great if you want to can, because you are going to use heat anyway and the acidity is sufficient that you can water bath vs. pressure can. But you don’t want vinegar in a fermented pickle mix, it will prevent the fermentation.

Sugar feeds bacteria, in natural pickling with salt you don’t want to do that, you keep salinity high, long enough for lacto bacteria (which are beneficial to you) to get going, they out compete the bad guys and they raise the acidity with “lactic acid” that they create. Instead of providing acid in the form of vinegar (acetic acid), you are effectively cultivating your own.

This is a good line of questions I will do it on today’s show.

I appreciate the info. I don’t remember where I heard about adding sugars and vinegar, but I recently started making beer and so thought fermenting beer needs sugar, so does fermenting veggies. I’m glad you cleared it up for me.

I came across this channel on blackberry messenger, and later on Facebook https://m.facebook.com/ayadina , but this dude from Lebanon makes wonderful pickled products. I thought I’d like to get good at it and add it to an assortment of products from my hobby ?farm. He makes pickled products look beautiful.

I look forward to downloading today’s show and hearing more about it from you. Thanks so much.

Fermenting for beer (to make alcohol) is a completely different fermentation. No sugar in a lactic acid fermentation of veggies, ever.

There are some other fermentations that might use sugar, like I think kombucha. but since I think it tastes like ass I have never bothered to find out. Again this is now in todays show, due out soon.

Hahaha I’ll keep that in mind. I’ve got my podcast app open ready to download as soon as it’s out. Thanks a bunch Jack I appreciate it and your show. I’ve learned so much. Cheers and God bless

John

I wanted to comment about the 1000 year old egg. It is not an embryo, that is Balut, which is popular in the Phillipines. The 1000 year old egg is a chinese dish and is an egg preserved with with a mixture of clay and other chemicals. While I don’t particularly enjoy these, they is nothing like balut, which I have no desire to try.

I am aware of that, we said nothing to the contrary. That said every fertile egg is an embryo.

Agoraculture

Duck Soup was once slang for easy.

For those egg-acerbated from eggs-tra eggs, I have a couple egg-stravagant recipes for you. These recipes are egg-celent with chicken eggs but Duck eggs make these egg-ceptional!

Scotch Eggs – wrap hard boiled egg in sausage meat and deep fry (or bake if you must). Try rolling in pork cracklins’ instead of the traditional bread crumbs for a Paleo version. Traditionally sliced and served with mustard or chutney.

Spanish Tortilla – not to be confused with the common Mexican flat bread, it is similar to a Frittata and is slowly cooked in a lot of olive oil with savory fillings like potato, ham, onions, peas, pepper, chorizo… anything you have on hand. Try it with duck fat or lard instead of olive oil. Sometimes served with garlicky aioli or Romesco sauces. Pair with a Manzanilla sherry or a dry cider.

I love the Chef Snow episodes!