Hakka sour plum duck
A whole duck braised on onions with pickled plums and Chinese plum sauce until the sauce turns into a thick onion marmalade, a Hakka family dish for Chinese New Year.
Place not established
Recipes by the places recorded in their sources.
Place not established
Elevated risk
Frozen mushrooms
Steam-blanched frozen mushrooms are whole, button, quartered or sliced mushrooms given a short steam treatment, cooled promptly, packed with headspace and kept frozen.
Frozen tofu (home freezer)
Drained firm tofu frozen in a home freezer so that ice reshapes the curd into a firmer, spongy, porous block for cooking; not the dried kori-dofu.
Fruit coulis
A smooth, pourable fruit sauce made by cooking or pureeing fruit with sugar and lemon juice, then pressing it through a sieve to remove the seeds.
Fermented lemonade from whole lemons
A lightly fizzy lemon drink made from peel-on lemons, water and sugar, held in a covered jar, bottled and kept going with small sugar and peel additions.
Dry salt-cured ripe olives
Fully ripe dark olives are mixed with salt and turned weekly as salt draws out moisture. Distinct from existing brine-fermented and lye-treated olives.
Chocolate sauce
A pourable dessert sauce of cocoa powder, sugar and water, boiled briefly and finished with salt and vanilla. It is a water-based sauce, not the cream or milk emulsion of ganache.
Elevated risk
pb.LifestyleandCulture whole-milk ricotta
This 2 L whole-milk acid-set batch is labelled ricotta by the creator: heat below boiling, add acid and salt, rest and drain without pressing. It is separate from whey recovery; yield is unstated.
Elevated risk
Burger sauce
Mayonnaise mixed with ketchup, drained pickle relish and yellow mustard makes a tangy, pickle-flecked sauce for burgers; these proportions are an untested starting point.
Elevated risk
Aquafaba mayonnaise-style sauce
An eggless, untested emulsion made with canned chickpea liquid. Nominal yield 255 g.
Fresh English hot mustard
Ten grams of English mustard powder stirred with cool water into a thick cream: the plainest, sharpest mustard there is, mixed just before the meal.
Whole-tomato ketchup
A rounded house ketchup cooked from tinned plum tomatoes, onion, vinegar, sugar and a little warm spice, then blended, sieved and reduced to about 600 g.
High risk
Yellow-pea koji garum
Yellow-pea koji garum is a dark liquid seasoning made by holding cooked split peas with rice koji, salt and water while the koji enzymes break down the mash.
High risk
Mum (mam)
Mum is a Thai family of fermented meat preparations with distinct pork Mam-moo and beef Mam-neua forms. Sources document ingredients, casing and serving traditions, but not a validated home process.
High risk
Meat-trim koji garum
Meat-trim koji garum is a savoury liquid seasoning made by holding meat scraps with rice koji, salt and water at steady warmth before straining the mash.
Elevated risk
Kashkaval, brine-finished
A yellow stretched-curd cheese made by acidifying, draining and kneading curd in hot brine. This small-batch kashkaval uses a commercial starter and a brine finish.
Elevated risk
Feta-style brined cheese
White cheese made with a lactic starter and rennet, drained without pressing, dry-salted and covered in brine. This home adaptation allows whole milk from different dairy animals.
High risk
Koji mushroom garum
Mushroom garum turns mushrooms, rice koji, salt and water into a dark savoury seasoning. A sustained warm hold lets koji enzymes break down the mixture before straining.
Elevated risk
Water kefir with sugar water and raisins
Water kefir grains culture lightly sweetened water into a tart, faintly fizzy drink, with raisins added as an optional dried-fruit nutrient. Alcohol, acidity and fermentation rate vary batch to batch.
Elevated risk
Labneh (Soframiz refrigerated method)
A cold-drained labneh method excerpted from the Soframiz cookbook: plain whole-milk Greek yogurt is lightly pressed in cheesecloth and refrigerated overnight, up to two days. This is distinct from Gavin Webber’s 2018 cupboard-drained batch.
Elevated risk
Lemon paneer
A half-gallon milk batch is coagulated with lemon juice, rinsed and pressed into fresh paneer for sweets or savoury dishes.
Elevated risk
Natto with half-pack starter in a yogurt maker
Pressure-steamed soybeans are mixed with half a retail natto pack, held in a yogurt maker, and chilled; the creator reports a yield of about 300 g.
Elevated risk
Hoisin-inspired quick sauce using miso
An untested modern miso-based sauce inspired by hoisin's sweet, savory profile; this prototype is not traditional hoisin or a copy of a commercial brand.
Elevated risk
Natto with frozen retail starter
This video account makes natto from soybeans using frozen retail natto as a starter and a yogurt maker. It reports one home batch but leaves the starter mass, soak-water temperature, cooling controls and storage after chilling unstated.
Roggenmischbrot 70/30
A rye-rich sourdough loaf with wheat flour, a dried-bread soaker and a small addition of baker’s yeast.
Pain de mie
A fine-crumb, enriched wheat loaf baked in a lidded pan for even slices used in sandwiches, toast, French toast and melba toast.
Brioche
An egg-and-butter-rich yeast dough shaped as one round loaf, two loaves or twelve small brioches, with baking paths that vary by shape.
Elevated risk
Lacto-fermented garlic cloves
A small brine ferment of peeled garlic; the video also demonstrates optional onion and herbs.
Lacto-fermented okra pickles
Whole okra packs into a pint jar with garlic, salt, whey and water for a short room-temperature fermentation.
Byzantine murrī
Byzantine murrī is a cooked imitation of murrī from the medieval Arabic repertoire, made from scorched honey, toasted bread, walnuts, quince, carob and spices rather than from a long grain fermentation.
Elevated risk
Stockfish, chickpea and olive stew
A contemporary Mediterranean-style stew in which poached stockfish flakes are folded into a paprika-spiced tomato sauce with cooked chickpeas and olives.
Elevated risk
Pan-heated frozen mushrooms
Pan-heated frozen mushrooms are cut mushrooms cooked briefly in margarine or butter in an open pan, cooled and frozen as a partly cooked ingredient for later meals.
Smoked salt
Flaky or coarse sea salt takes on hickory smoke in a pellet grill. A shallow tray lets the smoke reach the crystals before they cool for airtight storage.
Citrus salt
Citrus zest is rubbed into coarse or flake salt and dried on a tray. This peel-based seasoning preserves the chosen citrus aroma without adding juice.
Elevated risk
Salt-and-sugar cured egg yolks
Whole egg yolks are buried in a dry bed of salt and sugar for four to seven days, then dried briefly. A modern preparation whose raw-egg risk the cure does not remove.
Fragrant herb salt
Fresh garlic and pungent herbs are chopped with kosher salt, then dried in the warmth of a switched-off oven. The blend keeps the selected herbs together in one seasoning.
Mead
Mead is an alcoholic drink made by fermenting diluted honey with yeast, then racking and ageing it. The honey, not refined sugar, is what makes it mead.
Sauerreuben (fermented turnips)
Shredded turnips and carrots are dry-salted, pressed beneath their juice and fermented as a cabbage-free kraut-style preserve.
Elevated risk
Citric-acid-and-rennet mozzarella
A quick fresh batch uses low-temperature-pasteurized whole milk, citric acid and rennet; the curd is warmed, drained and stretched in hot whey.
Guava paste for slicing
Cooked, sieved guava pulp is reduced with sugar and lime juice to a sliceable paste, then refrigerated. This adapted trial begins with prepared pulp and has no validated canning process or storage duration.
Elevated risk
Apple jelly without added pectin
A clear jelly made from tart-apple juice, sugar and optional strained lemon juice. This batch uses a stated fruit-to-water preparation, gel endpoint, hot fill and altitude-adjusted boiling-water process.
Elevated risk
Sicilian-style green brine olives
Green-ripe olives are fermented in seasoned, vinegar-adjusted brine; UC ANR gives size-dependent salt concentrations and multi-month handling.
Elevated risk
Goat whey ricotta
Cornell’s goat-dairy recipe combines fresh whey with whole goat milk, lemon juice and salt to recover a small amount of soft ricotta curd.
Elevated risk
German pils, all-grain
A pale, dry lager with Pilsner malt, Magnum bittering hops and Hallertau Mittelfrüh and Tettnang additions, followed by cold maturation.
High-altitude banana bread (King Arthur Baking version)
A chemically leavened banana loaf developed for high elevation, with mashed ripe bananas, sour cream and a 9-by-5-inch pan.
Elevated risk
Weizen, extract method
A German-style wheat beer made with wheat extract, a short hop boil and a hefeweizen yeast, using cold water to top up the fermenter.
Elevated risk
Natto with retail starter and an oven-light incubator
A 250 g soybean batch uses one of nine retail-natto portions and a towel-wrapped oven-light setup; the thermometer location and starter-pack mass are unknown.
Elevated risk
Natto with liquid starter in a foam box
Liquid natto starter is mixed through pressure-cooked soybeans and incubated in a warmed foam box; the creator gives no incubation temperature.
Red cabbage sauerkraut
Red cabbage shredded, salted and fermented in its own brine; the pigment gives a deep violet kraut with a sharper flavour than the white-cabbage form.
Multigrain millet idli
Multigrain millet idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.