Red currant jelly: frequently specified in recipes, rarely seen on store shelves. But all you need are some red currants, a jelly bag and a dream. And some sugar and a little no sugar pectin. (Ponder that koan while you cook the jelly...)
A pressure cooker extracts the color and flavor from hot peppers in one minute at high pressure. The result is bold, vivid red and the flavor is amazingly bright with lots of heat and even a hint of "pepper" - not old and faded like Tabasco.
I had attempted to make cheddar once at home but it hadn't gone well. This time round I was determined it would work. I made sure I had the right equipment and that I knew the technique for cheddaring the curds. But what would I see in the mould?