Join Us for Part 2 of Our Tayama Thermal Cooker Test! Welcome back to the second installment of our exciting two-part series, where we put the cooker to the ultimate test! In the first episode we unboxed and described the thermal cooker. In this episode, we’re diving even deeper into the amazing capabilities of this innovative kitchen gadget. Whether you’re an experienced chef or just love trying out new kitchen gadgets, you won’t want to miss this!
Hands-on cooking demonstrations with a mouth-watering recipe
Tips and tricks for getting the most out of your cooker
Real-time taste test and honest feedback
Will the Tayama Thermal Cooker live up to the hype? Watch our video and find out! Don’t forget to like, comment, and subscribe for more culinary adventures.
Hello my friends. Chef Blondie here. Our video is a little bit different from what we normally do. We actually tested the present I gave my Sous Chef Fuzzy for Christmas – the Tayama Thermal cooker. So we tested the cooker by making a large pot of beef stew.
Thermal Cooker Test Criteria
Here are five important test criteria that we considered in our evaluation:
Heat Retention • Criteria: Measure how well the thermal cooker maintains its temperature over time. • Evaluation Method: Take the internal temperature of the beef stew after cooking without reheating.
Cooking Time Efficiency • Criteria: Assess the total time taken to cook the beef stew in the thermal cooker. • Evaluation Method: Record the start and end times of the cooking process.
Energy Consumption • Criteria: Determine how much energy the cooker uses. • Evaluation Method: Note the energy consumption in kilowatt-hours (kWh).
Build Quality and Durability • Criteria: Evaluate the physical build and material quality of the thermal cooker. • Evaluation Method: Inspect and note the sturdiness of the cooker, ease of handling, quality of materials, and any signs of wear after use.
Ease of Use • Criteria: Assess how user-friendly the cooker is. • Evaluation Method: Evaluate features like ease of setup, clarity of instructions, ease of cleaning, and any special features (timers, etc.).
We will release the complete test results next week. Until then, watch our video, thank you, and happy cooking.
Warm up with a bowl of Jacques Pepin’s Quick Mushroom Soup! As the temperature drops, join me and my trusty sous chef, Old Fuzz Face, in the kitchen as we whip up this comforting and hearty soup in just 30 minutes.
Using fresh cornmeal and a medley of mushrooms, this dish is not only quick but also incredibly satisfying. Perfect for cold, dreary days, this recipe from Jacques Pepin’s ‘Quick and Simple‘ cookbook is a must-try. Pair it with freshly baked sourdough bread for the ultimate cozy dinner. Happy cooking!
Why make this amazing mushroom soup?
Hello my friends. Chef Blondie here.
You know it was cold and snowy this morning. And right now it’s dark. It’s dreary and so cold. It’s wild outside.
My somewhat capable sous chef, Old Fuzzface and I want something warm and satisfying for dinner tonight. But we just don’t have the time to prepare a big meal. In cases like this, we turn to Jacques Pepin’s cookbook, Quick and simple.
So for tonight, we’re going to Prepare an easy dish. It’s a pot of mushroom soup. To make this soup a little more filling and comforting, Jacques adds some yellow cornmeal. I think he does this to thicken it up a little bit. And it just so happened that Fuzzy milled some corn yesterday and it’s as fresh as it can be. To go along with this soup, we’re going to have sourdough bread made with all hard white wheat that Fuzzy baked this morning.
Friends, this is the perfect comforting soup to warm you up after a day of shoveling snow. It’s quick and easy, and it’s so very satisfying. You’ve just got to try it!
For this recipe, you’re going to need unsalted butter, mushrooms, leeks or scallions, and chicken stock. We’re going to use vegetable broth, yellow cornmeal, cream, salt, ground black pepper, and chopped chives. We’re going give it a go.
What do you do when you have no homemade salsa, but you do have a freezer full of frozen tomatoes? Well of course, you do some Christmas canning and make up a batch of Serendipity Farmhouse Salsa.
Serendipity Farmhouse Salsa Emergency
Hello, my friends. Chef Blondie here. First of all, I want to wish all of you a very, very Merry Christmas. And then I want to tell you we have an emergency here at Serendipity Farmhouse Test Kitchen. I went into the pantry to find some salsa to go with my chips. Well, guess what? There was no salsa to be had!
And if I didn’t have any homemade salsa, my grandkids would not be happy because they love their tacos my salsa on it. So, when we go over to have lunch with them it’s, “Granny, did you bring any homemade salsa?”
So, here we are today. My sous chef and I, we’re going to be making salsa. I looked in my freezer and I said, hey, we’ve got some of these frozen tomatoes from season 2023. We’re going to use those. So come along with us on this journey as we make salsa. Happy cooking!
Why we used frozen tomatoes in our salsa
The idea of using frozen tomatoes for salsa is nothing new. I’m sure other people do it. I’m sure I can find videos on it. But we haven’t ever tried it. So, we thought the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen should give it a try.
The whole idea started back in September of 2023. The reason was, we had such an overpowering abundance of tomatoes. We had grown eight or ten varieties of tomatoes. We had so many tomatoes and we just didn’t know what to do with them.
So, we froze them. What we did was we flash froze them, then we use the Food Saver and vacuum sealed them and weighed the individual packages. We thought that someday we would figure out a way to use them.
When planning for this SFH-TK test, we determined that we needed about six pounds of tomatoes to make at least five pints of salsa. Then we selected the bags of frozen tomatoes that would give us the six pounds we needed.
The SFH TK Quest for Better Salsa
Another crucial factor in this test was to continue our efforts to improve our own salsa mix. Our current version of SFH Salsa Mix, was derived from a copycat recipe, but we’ve adapted it to make it uniquely our own. For various reasons we decided not to use dried garlic. Instead we use either our own fresh or fermented garlic.
To the extent possible, we use our own homegrown hot peppers and herbs. This year, we dehydrated our own bell peppers and our next batch of salsa mix will include them.
Now that you know the backstory on why we used frozen tomatoes in our SFH-TK Salsa, watch the video and learn how we overcame challenges with preparing the key ingredient, and how we managed to come up with the best winter salsa ever.
What happens when two friends of 40 years make their favorite Christmas Cookies together? It may be a whole lot more than you would imagine. – Watch as Chef Blondie and Miss Nancy spend a day together baking cookies and so much more.
Hello, my friends! Chef Blondie here. Today, I have a special treat for you. My friend, Nancy. We’re going to be making our famous Christmas cookies. She’s going to make gingerbread cookies and I’m going to be doing my famous sugar cookies.
Why We Decided to Make Christmas Cookies Together
Nancy and I have been best friends for almost 40 years. Nancy will tell you that it started out Rocky – a little rocky. But it all worked out, and after all these years, we’re closer than ever.
If you’ve followed this blog since 2018, you well know we used to do what we call “Yard Trash Day.” (See here and here.) We would make beautiful floral arrangements out of just stuff from our yards.
But this year we said you know what, let’s do something different. So, we decided to try Christmas cookies and see how that works out. I will do rolled sugar cookies, adapted from a recipe in an old Better Homes & Garden cookbook. I’ve used this recipe for over 40 years. Because I made them with my daughter many times, and she likes them so much, I call them Kathy’s Christmas Cookies.
Nancy decided go back even further and make gingerbread men from a recipe from a very old edition of the Joy of Cooking. The recipe poses many challenges, but the end product is tasty. The old recipe includes instructions on how to make templates for the gingerbread men, and it would be great fun when done with a child or grandchild.
So, watch our video and see how much fun two old friends can have when they make Christmas cookies together.
On YouTube you can find an enormous number of videos showing how to make French onion soup gratinee. For example, Jacques Pépin has at least three different videos. But have you ever seen one video on French onion soup Lyonnaise-style?
Hello my friends, Chef Blondie here. – French Onion Soup Lyonnaise-style is a Jacques Pépin mystery recipe that makes a great French onion soup even better.
How did Jacques do it? What were his mystery ingredients?
Well, if you want to learn the answer, watch as my trusty sous chef and I show you what Jacques did.
Happy cooking!
What makes this onion soup recipe better than the rest?
Of course, Jacques has many variations of the typical French onion soup gratinee. But in this recipe, which comes from the Lyon region of France, the soup is much thicker than the usual kind.
In his cookbook Essential Pepin, Jacques recounts his personal recollection.
It’s often served as a late-night dish. When I was a young man, I often made it with my friends at 2 or 3 A.M. after returning home from a night of dancing. … It looks thick and messy, but it is delicious.
The Two Mystery Ingredients
What sets this recipe apart from all the others is what comes at the very end. It is an added touch that you can perform in the presence of your dinner guests. This simple addition adds warmth to a cold evening and brings people together.
When you take the basic onion soup out of the oven, it will still be bubbling. That is when you add two egg yolks to 1/2 cup of sweet Port wine and mix well. Then you make a hole in the crusty top of the hot onion soup and pour the egg and wine mixture into the opening. As you fold the mixture in, the soup becomes rich and creamy and develops a wonderful aroma.
While your friends huddle around watching, you instantly transform your once typical onion soup into a warm and romantic dish to be shared and savoured.
Key Differences in Jacques’s Onion Soup Lyonnaise-Style
Texture: The Gratinee has a thinner, more broth-like consistency. The Lyonnaise-Style is thicker and creamier due to the addition of egg yolks.
Preparation: The Gratinee is typically served in individual bowls with a crusty cheese topping. The Lyonnaise-Style is baked in a large tureen and served from the center.
Flavor Enhancements: The Lyonnaise-Style includes port wine. This adds a sweet, fruity depth to the soup, and egg yolks, which give it a richer, creamier texture.
The Role of Egg Yolks and Port Wine
Egg Yolks: They thicken the soup and add a velvety, luxurious texture. When mixed with the hot soup, they create a creamy consistency that elevates the overall mouthfeel.
Port Wine: This adds a sweet, complex flavor that adds wonderful undertones to the savory onions and cheese. It also gives the soup a unique depth and richness that is not present in the Gratinee.
What are the two mystery ingredients in Jacques Pépin's recipe for French Onion Soup Lyonnaise style? Chef Blondie will show you what they are and why they make a difference.
Adapted from the cookbook Essential Pépin
We did two things to make a good rye bread even better. First, we enhanced the flavor by using our own home-milled rye berries. Then, we found a way to add the wonderful character and aroma of caraway seeds without suffering the problems often associated with seeded breads.
Hello, my friends.
My hubby and I have been working in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using home-milled rye.
In our YouTube video, we show you how we’ve adapted a recipe for Scandinavian Light Rye Bread from The Bread Lover’s Bread Machine Cookbookby Beth Hensperger. We’re sure you’re going to love it.
A Few Wry Comments on Rye and Rye Bread
Rye is classified as an ancient grain, belonging to the wheat family, and it has been cultivated for thousands of years. Compared to wheat, rye contains fewer carbohydrates and is richer in vitamins and minerals, making it a nutritious choice. This is a time-proven grain that remains ever so versatile in modern baking.
Perhaps those comments weren’t so wry, but they did let you know that rye, especially when freshly milled, will help you to make a good rye bread even better. So, watch our YouTube video to see how we did it. Also, if you like the looks of that pimento cheese, check our post Pimento Cheese IHO Mom and try out our recipe.
Resources
It’s been nearly 25 years since Beth Hensperger authored The Bread Lover’s Bread Machine Cookbook. The updated edition comes out this month. Check out the following link for details on The Bread Lover’s Bread Machine Cookbook, Newly Updated and Expanded: A Master Baker’s 300-Plus Favorite Recipes for Perfect-Every-Time Bread–From Every Kind of Machine Paperback – October 22, 2024 by Beth Hensperger (Author)
In case you were wondering about what bread machine we used to make our rye bread, check out the following link. Cuisinart Bread Maker Machine, Compact and Automatic, Customizable Settings, Up to 2 lb Loaves, CBK-110P1, Silver,Black
Creme fraiche is a versatile and delicious ingredient that can elevate your culinary creations. This rich, tangy cream is a staple in French cuisine, perfect for adding depth to sauces, soups, and desserts. If you’ve ever wondered how to make this tasty dairy ingredient at home, you’re in luck! Our latest YouTube video walks you through the process step-by-step, ensuring you achieve that perfect creamy texture.
Helly, my friends!
I’m getting ready to make Julia Child’s Cheese Tartlets. A key ingredient is Creme Fraiche. You can buy it in the store, or you can make it yourself. Providing you have just a little time to spare the day before making your special dish, this will be easy to make and quick to prepare.
Let me tell you, the little bit of effort invested pays huge dividends in flavor.
What is Creme Fraiche?
Creme fraiche is a cultured cream that has a slightly nutty flavor and a velvety consistency. Unlike sour cream, it has a higher fat content, making it less tangy and more luxurious. It can be used in both sweet and savory dishes, from drizzling over fruit to enriching pasta sauces. Making it at home is not only easy but also allows you to control the ingredients and flavor.
Why make it at home?
Making creme fraiche at home is not only cost-effective but also incredibly rewarding. You’ll find that homemade versions taste fresher and more flavorful than store-bought options. Plus, it’s a fun way to experiment with your culinary skills!
My dear friend Pierre LeChat has talked about this ingredient in his post Julia’s Tartlets – Pierre’s Test Case. For a detailed demonstration, be sure to check out our YouTube video on how to make creme fraiche. You’ll see the entire process in action and discover tips to customize it to suit your taste.
Happy cooking!
Creme fraiche is a versatile and delicious ingredient that can elevate your culinary creations. This rich, tangy cream is a staple in French cuisine, perfect for adding depth to sauces, soups, and desserts.
Coq au Vin is a dish as complex as a French chef can contrive, or it is as simple as an RV camper can concoct on a 3-burner RV stove. No matter where you fall in that spectrum, you should try out Ina Garten’s recipe.
One momentous test of Julia Child’s recipe took place on November 11, 2021. The world famous Le Chat Chef Extraordinaire (Mr. Monte) oversaw Chef Blondie and Sous Chef Fuzzy. Under his close scrutiny and guidance, the SFH Mobile Test Kitchen staff artfully executed Julia’s recipe for Coq au Vin.
We proved that a camping couple like us can prepare this fine French dish, even in a cramped RV kitchen. We call our modified recipe Coq au Vin a la El Camino Del Monte.
In Search of Worthy Competitor
Yes, we had success in our Mobile RV Test Kitchen in 2021. We have also mastered Julia’s recipe in the well-equipped Serendipity Farmhouse Test Kitchen. Nevertheless, I knew that Julia’s recipe might have some worthy competitors. While perusing Ina Garten’s cookbook, Back to Basics, I was intrigued by her recipe. There was just enough difference in her approach to suspect that my Test Kitchen staff would want to try it out. They did and I think you will be surprised by the results. I know I was. So, make sure you check out our video at the bottom of this post.
Coq au Vin – Two Recipes Compared
Julia Child’s recipe for Coq au Vin in “Mastering the Art of French Cooking” emphasizes traditional French techniques. It showcases her classic approach to cooking. She uses a whole chicken, marinating it in red wine, and incorporates ingredients like lardons, mushrooms, and pearl onions. Child’s method involves browning the chicken in butter and then simmering it slowly. This allows the flavors to develop deeply, reflecting her belief in the importance of time and technique in cooking. Julia’s recipe only requires the use of a stove top. That’s why we could easily adapt this recipe for use in our RV.
In contrast, Ina Garten’s recipe in “Back to Basics” offers a more streamlined and accessible version. Garten’s approach is less labor-intensive, focusing on ease without sacrificing flavor. She simplifies the process by using fewer steps and emphasizes the use of high-quality ingredients, making it approachable for home cooks. However, Ina’s recipe calls for simmering the chicken in the oven for 30-40 minutes. Although our RV has an oven, this would not be our method of choice on a hot day while camping.
While both recipes celebrate the essence of Coq au Vin, Child’s rests on classic French culinary traditions, requiring patience and skill, whereas Garten’s version is modern and user-friendly, appealing to a broader audience. This contrast highlights the evolution of cooking styles, balancing tradition with practicality.
Julia Child’s Recipe: Coq au Vin (Chicken in Red Wine with Onions, Mushrooms, and Bacon), serves 4-6, Mastering the Art of French Cooking, page 263.
While perusing Ina Garten's cookbook, Back to Basics, I was intrigued by her recipe for Coq au Vin. Her approach differs from Julia Child's in several ways. There was just enough difference to persuade the SFH Test Kitchen Staff to try it out. They did and I think you will be surprised by the results. I know I was.
This recipe is an adaptation based on three different versions of Ina Garten's recipe. The notes section lists the changes we made.
You have too many ripe tomatoes in mid-season and a ton of leftover green tomatoes at end-of-season. What do you do? – There’s no need to panic and there’s no need for waste. Just ferment those tomatoes the way we do. Extend the enjoyment of the fruits of your labor for months to come.
Ferment those End-of-season Green Tomatoes
Hi! Chef Blondie here.
As you can see, I was originally going to show you how we ferment our end-of-season green tomatoes here at Serendipity Farmhouse. Then, I realized we ferment our excess ripe tomatoes in just the same way.
That’s when I decided to let all of you in on an SFH Tomato Twofer. – Here’s our mise en place. So, let’s get started and talk about fermenting both ripe and green tomatoes.
Ripe Cherry TomatoesGreen Tomatoes
Lacto-Fermentation – Science or Art?
Is fermenting vegetables a science or is it an art? My hubby thinks of it as a science. That means he’s constantly researching and trying to perfect salt-to-water ratios for brine. I’m not saying that’s a bad thing. After all, the Lacto-fermentation process relies on the mysterious chemistry performed by Lactobacillus bacteria as they convert sugars in the vegetables into lactic acid.
For me, Lacto-fermentation is more of an art. People have been fermenting vegetables for thousands of years without understanding the chemistry behind the process. Once we stumbled across the basic steps those many years ago, we’ve used the process to our own advantage for preserving food and developing new and interesting flavors to delight our palettes.
You have full control!
Hubby and I have worked together to improve our fermenting skills. And we both agree there are two points in the process where you can influence and control the outcome. We call the first the Flavor Creation Point, and the second is the Flavor Perfection Point.
Flavor Creation Point
Do you like the flavor of specific herbs or garlic? Our herb garden is filled with our favorite herbs such as dill weed and thyme. Every year we also grow our own hardneck garlic and hot peppers. So, when it comes time to can and ferment our tomatoes, those herbs and our garlic become the ingredients we use to create the flavors we love.
When the ripe or green tomatoes go into the mason jar, so do the herbs, garlic, and other desired ingredients. It’s our time for flavor creation and experimentation. After all, that’s what the Serendipity Farmhouse Test Kitchen is all about!
Flavor Perfection Point
When canning tomatoes, you don’t know what your product is going to taste like until you take off the lid weeks or months later. – Not so with fermenting. No, this is a process where you have much greater control. But to exercise that control, you have to learn how to use the two most important tools simple farmhouse cooks or experienced test kitchen chefs have at their command.
If you haven’t guessed what those tools are, the two most important tools for fermenting success are your nose and your tongue. That’s right! You can sample your fermented tomatoes throughout the entire fermentation period. You get to determine whether those tomatoes are sour or tangy enough. Have the herbal flavors permeated the entire tomato or not? – It’s up to you!
As early as four days into the process, you can say, “That’s perfect!” Or you can say, “No. It needs a few days more.” – Ultimately, you are the one who can say, “I’ve reached the point of perfection!”
We here at the SFH Test Kitchen have taken command of what happens to our excess and end-of-season tomatoes. – Use our recipe and/or do your own research – and you can take command too!
Happy Fermenting!!
Tomato Lacto-Fermentation Resources
We’ve saved my dear Hubby’s technical research for inclusion here at the end of this post. We didn’t want to bore you or weigh you down with tedious facts. But, if you’re interested in Lacto-fermentation and the type of equipment that works best with the process, it’s good to have starting points for your own research. Here’s some of what he’s found.
Safety
As with any type of food preservation, health safety is paramount. In the case of Lacto-fermenation, ensuring that products remain submerged in the brine is essential. For a good review of safety tips, read these articles:
The truth is you don’t have to go out and buy any special equipment for fermenting. However, we’ve found glass fermenting weights and silicone fermenting lids to be quite reliable tools to ensure fermenting success and safety.
For fermenting vegetables, the recommended amount of salt to use in 1 quart of water is between 1-3 tablespoons. We used 2 tablespoons of sea salt per quart of water to ferment our tomatoes. Remember, the exact amount of salt required will vary depending on the vegetable being fermented and personal preferences.
If you want a more precise measurement, you can use a brine calculator to determine the accurate salt to water ratio and make a perfect brine for fermenting vegetables. A brine calculator can be found here. The calculator enables you to make a brine solution accurately using the correct proportions of salt and water.
This is a re-issue of our November 2023 post How to Ferment Ripe or Green Tomatoes Our Way. The first video below is how to respond to a farmhouse tomato emergency. It’s short and we immediately cut to the chase so we can respond to our emergency. The second video provides more detailed explanations.
Pickled the old-fashioned way, through lacto-fermentation, ripe or green tomatoes are fermented slowly along with your choice of garlic, herbs, and hot peppers. The result is a tangy good flavor highlighted by a variety of herbal accents and with a spicy upbeat.
Spelt is an ancient grain that has been cultivated for thousands of years. It’s making a remarkable comeback in the world of baking. This hardy, nutritious grain is a close relative of modern wheat. It boasts a distinct flavor and texture that sets it apart. Spelt can add to your baking repertoire. Use it in your sourdough loaves or yeast breads. And it works very well in your bread machine as we have done here in our Test Kitchen.
Hello, my friends.
My hubby and I have been working in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using the ancient grain called Spelt.
In this post and in our YouTube video, we show you how we’ve adapted a recipe for Spelt Bread from The Bread Lover’s Bread Machine Cookbookby Beth Hensperger. We’re sure you’re going to love it.
Teaser: Watch the video to see how Hubby messes up and Mr. Monte saves the day.
Short History of Spelt and Spelt Bread
Spelt (Triticum spelta) is an ancient grain that has been cultivated since at least 5000 BC. Spelt originated in the Near East, and it was one of the first grains to be domesticated and spread across Europe. It was a staple food during the Roman Empire and was commonly grown in medieval Europe.
With the rise of modern wheat varieties that offered higher yields, spelt fell out of favor by the 20th century. Despite this decline, spelt has experienced a resurgence in popularity in recent years. That’s due to its nutritional benefits and unique flavor. Today, bakers often use spelt in health foods, artisan breads, and various culinary applications.
Nutritional Benefits of Spelt
The nutty, slightly sweet flavor of spelt flour lends itself beautifully to a variety of baked goods, from hearty loaves to delicate pastries. Unlike modern wheat, which is heavily processed and refined, spelt retains much of its natural goodness. Here are just a few of its nutritional benefits.
High in Nutrients: Spelt is rich in essential nutrients, including protein, fiber, vitamins (especially B vitamins). It also contains minerals such as iron, magnesium, and zinc.
Good Source of Fiber: Spelt contains a significant amount of dietary fiber. This aids in digestion, helps maintain a healthy gut, and may lower the risk of heart disease.
Protein Content: Spelt has a higher protein content compared to modern wheat, making it a good option for those looking to increase their protein intake.
Heart Health: The fiber and nutrient profile of spelt can help lower cholesterol levels and support heart health.
Easier to Digest: Some people find spelt easier to digest than modern wheat due to its lower gluten content and different gluten structure, which may be tolerable for those with mild gluten sensitivities (not suitable for those with celiac disease).
Antioxidants: Spelt is also a source of antioxidants, which help combat oxidative stress and may reduce the risk of chronic diseases.
Resources
It’s been nearly 25 years since Beth Hensperger authored The Bread Lover’s Bread Machine Cookbook. We look forward to seeing the updated edition when it comes out this October. Check out the following link for details concerning pre-release orders. The Bread Lover’s Bread Machine Cookbook, Newly Updated and Expanded: A Master Baker’s 300-Plus Favorite Recipes for Perfect-Every-Time Bread–From Every Kind of Machine Paperback – October 22, 2024 by Beth Hensperger (Author)
In case you were wondering about what bread machine we used to make our spelt bread, check out the following link. Cuisinart Bread Maker Machine, Compact and Automatic, Customizable Settings, Up to 2lb Loaves, CBK-110P1, Silver,Black
My hubby and I have been working very hard in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using the ancient grain called Spelt. Try this recipe. I think you'll love it.
