The first thing was to select the herbs/spices/woody components. Where to begin? I did a bit of research on the web as to what grows in the mountains, as well as on some of the mountain bitter concoctions available commercially. Now I tend NOT to keep things secret, so here is what...
7. Add extra spices (if you'd like) Feel free to play around with the spice mix here. While this recipe keeps it simple, you could add any combination of whole coriander, caraway, cumin, mustard seeds, cloves, black peppercorns, and/or allspice berries. Do keep the spices whole since...
Garlic salt is granulated garlic powder mixed with table salt on a 2:3 ratio, plus an anti-caking agent to keep it from clumping together for uneven seasoning. It’s a very convenient product that is more resistant to clumping than straight-up garlic powder, which gets inconveniently thirsty...
It’s proving impossible to find a safe canning recipe for this though. All spices are the same, so could I use cucumbers and cauliflower to equal the amount set for just the cucumbers? I usually cut/ purée Ingredients quite small because my children hate chucks, which might help with aci...
It keeps lighter fruits from turning brown during the dehydration process. Blanching Blanching is when you scald your vegetables in boiling water for a 1-2 minutes and then quickly submerge them in an ice bath. This process of pretreatment is used to help the vegetables keep their color, ...
You can see this happen: the egg white turns from clear and runny to opaque and solid. Those protein bonds increase and become firmer the more heat you apply, so if you like your eggs soft, keep the temperature low. Too high a heat or too long in the pan and they'll end up ...
Making kimchi at home has been a long time “to make” on my list, yet I had never made it until it became evident to me by my doctor that I needed to eat more probiotics to improve my tummy health. Kimchi is a lacto-fermented cabbage with Korean spices. It is great in many foods...
Mix the cabbage with a little saltand let it sit until the cabbage begins to release its juice. If you intend toflavor your sauerkraut, you can add herbs and spices when you add salt. Pack the cabbagein the jar or crock tightly. The juices should flow freely, with enough to submerge ...
Pay attention to serving sizes.“A label on a muffin may say it contains 400 mg of sodium, but the serving size might be half a muffin,” Taub-Dix says. Cook without salt. Experiment with herbs and spices for flavoring, such as oregano, garlic, thyme, chili powder, rosemary,...
The invention relates to a can, and more particularly to a can for aromatic products. BACKGROUND OF THE INVENTION Cans of this kind serve for the storage of strongly aroma containing products such as coffee, tea, tobacco or spices. With common utility cans the air space above the products ...