Rice ‘N Gravy is where you’ll find short recipe videos from a chef about how to prepare dishes you can eat every day and impressive dishes to serve at your own dinner party. Easy to learn, easy to follow.
All the ingredients and steps for each of my recipe videos can be found at my website: ricengravy.com. There, you’ll also find out why I call my page “Rice ‘N Gravy.”
So watch a few videos. And if you like what you see, subscribe! You’ll get 1-2 videos a month in your box, showing you how to prepare a dish that you’ll love!
Thanks for this video. I’ve been making water Kiefer for about a month or more and have had random success. My house is around 20C or 72F and I also have it sitting on a fermenting belt. When it’s ready I put it in a quart swing top bottle, but, it’s rare I get any fizz. Is it my Kiefer grains or am I doing something wrong. I’ve also used coconut sugar, brown sugar and usually white. I’ve also used salt and molasses for added minerals. Any suggestions would be greatly appreciated.
I need to know a clear recipe to know how much sugar content is left in the final product. A can is 330 ML or 11.15 Ounces, how much sugar content is there in this amount? Does anyone know?
Any sugar works fine. You can also just add ginger puree into your bottles for a quick simple ginger kefir. Why do you people over complicate such a simple thing with trendy ingredients, kefir doesn't care.
Thank you kindly for a great video. I am new to the art of making sausages. Can you please advise whether CURING SALT can be purchased in any supermarket or it is a specialist product. Thank you.
This video is absolutely useless. No amounts of spices And the website for you useles video as you recipe video does not work. No recipe, is like a one year old child going on a 100 km run.
You did most every thing right. Fresh sausage doesn't require curing salt but if you use it you should mix it in after tasting because if you don't you are consuming nitrosimines and they are cancer causing you should wait at least 12 to 24 hours before consuming
I recently followed an online recipe for a variation of this tonic and it did not turn out as I had hoped it would. I can't wait to try your version - love the idea of adding the turmeric ! Thanks for your very easy to follow video :)
I've been making sausage for over 25 years and I think you did a very good job for the most part. Seasoning the meat at the stage that you do is very important because if you try to season it once you've ground it you end up with just a weird textured chewy product. Temperature control for safety is obvious but most importantly for ease of grinding and consistency. Depending on what type of final product I want I will grind it once through a course plate let it rest for 8 hours for the seasoning to take hold and then grinding it through a finer plate before processing it. It depends on what sausage you're looking for. The larger grinding plates that you have are ideal for things like true Spanish chorizo not to be confused with Mexican chorizo. I am generally making sausage from game meat like elk deer and pronghorn antelope combined with whatever other very fatty meat. I do however respectfully disagree with your assessment that you cannot make sausage without the curing salts or the curing salt substitutes. I never used them never had a problem. I also recommend that people do not purchase those pre-made sausage seasoning packets. It's basically like making Doritos. Use your head and your own taste buds and come up with your own recipe. You might have to eat some mistakes once in a while but at least you're making your own stuff. Final note, I tend to leave at least 60% of the sauce I make packed Loosely in butcher paper outside casing and just use it to make patties. You can even roll into the links if you want to. It avoids one cumbersome step and gives the sausage more versatility.
Thanks for the inside tips , and passing in your experience , so we can have a more delicious sausage , amazing , you have and advanced sausage brain , its beautiful , happy new year
A word of advice... I took a sausage stuffer with me on a plane, I was only going a few hundred miles but the security x-ray made it look like we a machine gun with its crank out the back and nozel in the front. Those security guys were extremely "interested" in the stuffer they had never seen one before and I came sooo close to being on TV. It took a lot to make them laff but both parties parted wiser for the experience.
Tomato in chicken gumbo is heresy. Kidding. Thank you for this video. I myself always use a baking hen (got from the freezer section of the grocery store). A hen is an older bird, has more flavor than a young broiler, and won't fall apart in cooking. Has to be cooked longer, to be sure, but this adds flavor. Also, I always use gumbo file' (made from sasafras). I suppose this is a preference.
