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  1. R

    Vinegar...??!

    I wanted to adjust some sauces. What’s the rule with vinegars?? There’s apple cider vinegar, white vinegar, malt vinegar. How does each effect the flavor tones of tomato bases and mustard base sauces?
  2. S

    Bad or good white mold? (Photo attached)

    Hi These cured sausages are 3 weeks old, I did a 12 hour fermentation as I wasn't going to be about for a while. They have been kept in a homemade arduino based curing cabinet. Which keeps the humidity between 65-80% and temp between 12-15c. All temperatures and humidity's are logged on my...
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