Sourdough English Muffins

I found this on facebook reels https://www.facebook.com/reel/1635397301076787 by The Venturing Homestead

Makes 12 wide mouth lid size

1.25 c starter (active 250g or runny 310g) 

1.5 c    milk (360g)

2 T honey or 1 T sugar

1 egg

4.5 c flour (540g)

1/2 T salt (9g)

-Mix starter and milk, add honey/sugar, egg, flour, and salt. Dough should be stiff.

For same day

-Cover and rest 1hr. Do stretch and fold, rest 30min stretch and fold again. Then let rise for ~2-4hrs

Next day

-After mixing, cover and leave overnight (on counter or frig??)

-Roll dough to 1/2-3/4" thick. Cut biscuit with wide mouth jar lid.

-Place on parchment dusted with cornmeal. Cover and let rise 30min.

-Cook on medium skillet for 2-3min per side till golden.

-Transfer to 375F oven and bake for 10-12min or until internal temp is 190F

Fluffy Egg Chicken Soup

found on tiktok.. or reels or something.. It was one of those asian recipes into a rice cooker.

Fluffy Egg Chicken Soup Kuppa
Ingredients (2 servings)
• Garlic chives…1/3 bunch
• Shiitake mushrooms…2
• Cooked rice…200g
• Eggs…2

Soup
• Water…600ml
• Grated ginger…3cm (about 1 tsp)
• Chicken bouillon powder…2 tbsp
• Soy sauce…1 tbsp
• Sesame oil…1 tbsp
⸻
Instructions (3 steps)
① Prep
Cut the garlic chives into 4cm pieces.
Slice the shiitake mushrooms into 5mm slices.
Beat the eggs in a bowl.
⸻
② Cook
Add all the soup ingredients to a pot and bring to a boil over medium heat.
Add the shiitake mushrooms, garlic chives, and cooked rice, then simmer lightly.
⸻
③ Finish
Once the ingredients are cooked, reduce the heat to low and slowly pour in the beaten eggs.
When the eggs are cooked, it’s ready to serve.

Corned Beef Brine

 omg. I should have wrote this down the last time I did this because I had to search through tons of webpages to find what I wanted.

I am referencing this page https://www.bbq-brethren.com/threads/corned-beef-pastrami.290352/

Instructions.

-thaw meat

-put meat loosely in brining container (5gal bucket)

-fill with water to cover to find amount of liquid needed to cover. I used a 2qt measuring cup.

Make brine based on 

1 gallon of water
125 grams canning salt
25 grams white sugar
25 grams brown sugar
20 grams Cure #1 (heaping tablespoon)
3/4 teaspoon black pepper

I used sugar and molasses and added pickling spices. Heat 3/4 of mixture on stove to dissolve salt and sugar.

Add ice to cool, then pour over meat in bucket. Put on lid and store for 10-20 day in the frig.