Dare to Cook: Gourmet Food Preservation

This program from Bennett-Watt's Dare to Cook series features Chef Tom Small expanding on previous methods for preserving food (see review of Canning Basics in VL-3/14), using “boutique shop”-quality techniques. Prefacing each segment with onscreen text (recipe and instruction), Small offers step-by-step preservation demonstrations for various pickled veggies, including green beans with garlic and dill; jalapenos; bread and butter pickles made from zucchini; and Italian-style marinated mushrooms. Small also makes pickled beets with sugar, cinnamon, and cloves; cucumber and sweet pickles; and pickle relish. Gourmet Food Preservation also features preservation processes for delicacies including crème fraîche (made from heavy cream and buttermilk) and homemade yogurt, as well as feta and charbroiled veggies (kept in oil), and also looks at freezer and alcohol preservation methods (the latter including liqueur/cordial type tangerine vodka and blackberry bourbon recipes). Recommended. Aud: P. (J. Williams-Wood)