It’s a galvanized washtub. I think we maybe got it at Tractor Supply. Bigger than this one, but otherwise the same thing.
That thing looks sweet! I generally do the precarious balancing thing already mentioned (although not with water - that is brave!). But $30 seems a bit steep, given my overall tofu habits. I’m tempted to repurpose the old flower press I haven’t used in ages…that in a little tray might work nicely.
It’s not really brave! It just makes you centre your pan and pot which you want so it’s even. It’s a bit harder with homemade paneer as that’s a bit more rough and ready shaped in the first place
That is so cool!
Oh trust me, I bought mine for $40 back when most kitchen gadgets were more in the $10-15 range. I really agonized over the splurge at the time. Now that it’s something like 25 years later, I can laugh at my initial concern.
Twisted Bacon test. 40 minutes at 350*. Baked on parchment paper.
Tried 2 types, cured and uncured. The cured darken up and got crunchy ( sugar?) the uncured not so much but more ‘porky’ flavored.
Great way to cook a lot of bacon though rather slow.
Rendered the fat well.
“baked” bacon?
whatever will you use these lovely twisty, bacon-y, pork Twizzler for? (pardon my ignorance)
while I do love the idea of twirley pork belly jerky, I’m not sure of your intent with said pig-tailed meat popsicle and I am curious!?
The nice thing about experimenting with food is you can usually eat the results.
I am bacon curious, looking for a new twist in preparing it.
I was hoping for a straw to put in a Bloody Mary.
Cheers!
Is there some way I can help fund this important research? Are you looking for a co-investigator?
Maybe they could be used as a stirrer in a bloody mary?
sounds good to me!
bacon vodka, spicy clamato, sriracha, olives and pickled green beans. stir with bacon twist.
I forgot to take a pic, but this week’s chèvre variety was garlic scape. Mixed that, a small batch of garlic scape pesto, and chopped green onions* with the pasta for pasta salad. A dressing of some preserved lemon and olive oil gets drizzled on at eating time. Another winner! I can’t wait to see what she has at the market next week. Some of her varieties are sweet, so I’m trying to think of what to do with them. Not pasta, but maybe something with puff pastry…
*if any of our sun gold tomatoes were ripe, I’d toss those in there, too. Can’t wait for those babies.
I am also eager for tomato season. I love to make sauce from tomatoes fresh from the garden.
We got a bunch of free seedlings this year on top of the dozen we bought, so I’m thinking about drying some for storage. I did it one year in a little countertop dehydrator and they kept well. I love the idea of making my own legit sun-dried tomatoes, but I think I’d need to build a whole thing to keep the animals away.
What’s you’re favorite way to make sauce from the fresh ones?
For the little early season ones, it’s super easy. Sauté onion and garlic in olive oil until translucent, slice a couple pounds of the cherry or plum tomatoes in half and add them to the sauté pan (it needs to be a big pan with high sides), add salt and pepper, fresh herbs of your choice (I have oregano and basil plants) and simmer until it’s all combined. When the tomatoes are no longer identifiable, that’s enough but you can go longer to really meld the flavors.
Just keep posting here!
You already are a team member.
You’ve reminded me of one time when one of my siblings told me they’d been prepping for an extended backpacking trip by drying big batches of vegetables from their garden in the dehydrator, and I thought they must have bought something fancy. Nope, they had a non-running car in the yard that they were holding on to for parts, and they just put trays of sliced-up vegetables inside the car 
Alton Brown’s go-to dehydrator is a box fan with air filters bungied to both sides of the fruit/veggies/meat.
Edited for clarity (thanks @anon3072533 !).
Where do the vegetables go?
Edit: Got it!
