Experimenting with a technique I’ve been reading about that is based on the results achevied with a camera that is no longer manufactured.
2 pounds shelled, unsalted, roasted peanuts
¼ cup kosher salt
½ cup sugar
1 tablespoon cayenne
1/4 tsp vanilla extract
¼ tsp fresh ground pepper
2 tablespoons corn starch
¼ cup cold water
1) Preheat oven to 375.
2) Place nuts in a large bowl. In a small bowl, mix the next five ingredients.
3) Make a slurry with the cornstarch and water. Pour into sugar and salt mixture and mix well.
4) Pour liquid over cold nuts and mix well to coat the nuts evenly. Spread on cookie sheet in a uniform layer. You don’t want the layer too thick, so two sheets may be necessary.
5) Place nuts in oven for 10 minutes and then reduce the temperature to 250. Allow to bake for 30 minutes, breaking up sugar and salt clusters occasionally.
6) Remove from oven and allow to cool on baking sheet before storing in a jar or Ziploc bag.
Made some chicken stock in my crock pot. Earlier this week there was a post in one of my cooking communities about stock and I wanted to share what my most recent batch came out like.
Here’s before I poured it off. I haven’t stirred it all. I’ve let it slowly simmer for hours (threw it all in the crock pot before work and let it do its thing all day) and it’s therefor still clear while the ingredients are practically drained of color. For the record, in this batch I used bones from whole breasts that I saved, an onion, a handful of carrot nibs, a few garlic cloves, some thyme, some pepper corns, some bay leaves and some parsley all of which was submerged in water. I know that all sounds vague but I did it all by feel and by sight.