Tennessee Gun

Tag: vinegar

  • Recipe Chicken with Vinegar

    Recipe Chicken with Vinegar

    52 Unique Techniques for Stocking Food for Prepper
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    Chicken with VinegarToday’s recipe of cooking chicken with vinegar is a pretty basic cooking skill.  This of method cooking meat “Adobo” is a cultural cooking process from the Philippines, where meat is marinated in vinegar, browned, and then simmered in the marinade. This process is worthwhile for preppers, homesteaders, or outdoorsmen to know because leftovers keep well without refrigeration because the vinegar inhibits bacteria.

    In my experience it softens up tough meat, and I especially like using this process with rabbit.  As a matter of fact, I make “chicken with vinegar” far more often with rabbit more than I do with chicken.

    Today we will cook some chicken with vinegar, so you can see that cooking mellows the vinegar, as well as tenderizes the meat – the end result will be about as tart as cooking chicken with tomatoes. It is actually pretty good, and I end up keeping a jug of my homemade wine vinegar near my stove so I can throw in a cup or two into my cooking whenever the wife is not looking….

    Ingredients

    • 2 tablespoons olive oil
    • 1 3-pound cubed chicken
    • Salt and freshly ground black pepper
    • 1/4 cup minced shallots or scallions
    • 1 cup good red-wine vinegar
    • 1 tablespoon butter (optional)

    Procedure

    1. Preheat the oven to 450 degrees.
    2. Set a large ovenproof skillet over medium-high heat. .
    3. Add oil
    4. When it is hot, place chicken in the skillet, skin side down.
    5. Cook undisturbed for about 5 minutes, or until chicken is nicely browned.
    6. Turn and cook 3 minutes on the other side. Season with salt and pepper.
  • Preserving Food without Freezing or Canning

    Preserving Food without Freezing or Canning

    Preserving Food without Freezing or Canning
    Click the Picture to Purchase

    Typical books about preserving garden produce nearly always assume that modern “kitchen gardeners” will boil or freeze their vegetables and fruits.

    Yet Preserving Food without Freezing or Canning goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

    Translated into English, and with a new foreword by Deborah Madison, Preserving Food without Freezing or Canning deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.

    As Eliot Coleman says in his foreword to the first edition, “Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural ‘poetic’ methods that maintain or enhance the life in food. The poetic techniques produce… foods that have been celebrated for centuries and are considered gourmet delights today.”

    Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.

    I can’t stress how much food production is important for preppers.  I don’t care how much you store, you will eventually run out.  Being able to produce and store food is vital.

  • How to Remove Rust With Coke | & Other Household Rust Removers

    How to Remove Rust With Coke | & Other Household Rust Removers

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