Take the Guesswork out of Making SauerkrautIf you’re new to making sauerkraut or if your previous fermentation attempts were noxious smelling or had strange things growing on them, this step-by-step guide is for you. Holly Howe, the ‘Julia Child of sauerkraut’ shows you exactly how to ferment your own cabbage to create safe-to-eat, mouthwatering sauerkraut that improves your digestion and adds flavor to any meal.Mouthwatering Sauerkraut offers expert advice on how to make sauerkraut you’ll actually enjoy eating… and will know is safe to eat. In this book you will discover:A proven st... [Read More]
Traditional pickling is an amazing way to turn all kinds of foods (not just cucumbers!) into sour, toothsome, nutritious snacks and toppings. It relies on fermentation to both preserve and transform practically any kind of produce, and is not to be confused with industrial pickling, which lacks its authentic taste, unique texture and irreplaceable nutritional value. How to use our crock? ● 1. Clean your crock by hand using water (NO HOT OR BOILING WATER) and some vinegar. Leave it to dry overnight on a dry, clean towel. Avoid touching the inside of the jar, including with the towel. ● 2. C... [Read More]
Traditional pickling is an amazing way to turn all kinds of foods (not just cucumbers!) into sour, toothsome, nutritious snacks and toppings. It relies on fermentation to both preserve and transform practically any kind of produce, and is not to be confused with industrial pickling, which lacks its authentic taste, unique texture and irreplaceable nutritional value. How to use our crock? ● 1. Clean your crock by hand using water (NO HOT OR BOILING WATER) and some vinegar. Leave it to dry overnight on a dry, clean towel. Avoid touching the inside of the jar, including with the towel. ● 2. C... [Read More]
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Ja... [Read More]
Traditional pickling is an amazing way to turn all kinds of foods (not just cucumbers!) into sour, toothsome, nutritious snacks and toppings. It relies on fermentation to both preserve and transform practically any kind of produce, and is not to be confused with industrial pickling, which lacks its authentic taste, unique texture and irreplaceable nutritional value. How to use our crock? ● 1. Clean your crock by hand using water (NO HOT OR BOILING WATER) and some vinegar. Leave it to dry overnight on a dry, clean towel. Avoid touching the inside of the jar, including with the towel. ● 2. C... [Read More]
Need a gift for your boss, spouse, friend, neighbor, or mailman? This stainless steel water bottle makes a great choice for a gift! It features a classic styling made from a newly designed mold for maximum durability.
Appearance: Clear to Hazy Liquid Suggested Use Levels: 2.0 - 4.0% Leucidal Liquid SF is a probiotic-based preservative ingredient created by the fermentation of Lactobacillus. Lactobacillus is one of the species of microorganisms used to produce fermented products such as sauerkraut and kimchi, a Korean dietary staple, from cabbage. Like many members of the lactic acid bacteria family, Lactobacillus is capable of restricting the growth of other microorganisms by acidifying its environment and producing novel antimicrobial peptides These peptides, known as bacteriocins, are capable of providing... [Read More]
Preparation for fresh spring rolls: Soften rice paper by quick evenly dipping in cold or warm water for 2-3 seconds. Lay flat on a plate and is ready for wrapping your favorite stuffs...like vegetables, herbs, meat, shrimp, rice stick noodle...etc. For better taste, eat with some dipping sauce (Mixed fish sauce or hoisin sauce). The rice paper can be use like eggroll wrapper to make fried spring roll also. Ingredients: rice flour, tapioca starch, water & salt.
Harvest Fiesta Pots are skillfully designed and made by local artisans in the Czech Republic. They are fired at temperatures over 2000 F and their heavy earthenware composition features a distinctive rich brown character with a lead and cadmium free glaze. Intended for long term food storage, their artisanal design features an extra wide opening, making it easy to load all of your favorite vegetables for maximum yield. They also feature a water channel or gutter, when filled with water, creates the perfect oxygen and mold free environment to promote lactic acid vegetable fermentation. Stone we... [Read More]
This Air fryer comes with 8 built-in smart programs including fries, pork, shrimp, cake, chicken, steak, fish, and pizza. It offers a wide temperature range from 180◦°f-400◦°f and a cooking timer for up to 30 minutes. Plus, an alarm that can be set to 5, 10 or 15 minutes, to remind you to check what’s cooking. Air frying offers a healthier and easier way to cook, and in 30 minutes or less.
Join Fermie as he travels through Jane's Digestive system! Learn why health starts in the gut! This book describes the many processes and anatomy of the digestive system and accessory organs that contribute to digestion in an entertaining, easy to understand format. Originally written for children, many adults have gained valuable knowledge through this book. Throughout the book are "More of the story" tidbits of interesting and valuable information about your digestive system.The value of probiotics and prebiotics is also discussed, along with a primer on fermentation. Included is a "probioti... [Read More]
Beloved New York Times food columnist Melissa Clark selects more than 100 of her all-time favorite recipes and gathers them here in this collection of delicious, reliable, palate-pleasing dishes for every occasion. Illustrated with full-color photographs throughout. Melissa Clark has been reaching millions of readers through her New York Times column "A Good Appetite" since 2007. She is also the face of the Times cooking videos, which are filmed in her now iconic Brooklyn-based home kitchen. Her delicious, seasonal recipes are simple to make and satisfying for the whole family. They are alway... [Read More]
While harvested from a very common evergreen, the flavor of this deep blue berry is anything but ordinary. Spicy/sweet, with a piney aroma, juniper berries (actually cones) are delicious in stews and soups, with meats and vegetables. If you've enjoyed a gin and tonic, you know the taste. DIRECTIONS: To prepare as a tea, add 1-2 teaspoons of herb to 8 ounces water in a pot. Cover and simmer for 15-30 minutes, strain and serve immediately. SAFETY INFORMATION: Not to be used for more than four to six weeks in succession. Persons with inflammatory kidney disease should not use this herb. Not to be... [Read More]
For everyone looking for a powerful probiotic supplement to add to their daily health plan, Dr. Perl mutter formulated Once Daily 30 Billion which offers a convenient, one capsule per day formula made from diverse strains of 14 beneficial probiotics.
Complete instructions and helpful advice for making delicious homemade ice cream, either in a hand-cranked or electric freezer. Includes 58 mouthwatering ice cream recipes, plus recipes for toppings and sauces. Introduction. Illustrated
"Ever fantasize about a one-stop ice-cream shop that has all your favorite flavors and then some? If so, Robin Donovan's Homemade Ice Cream Recipe Book is your dream come true. Time-tested flavors such as Cookies
"From blogger, recipe developer, and photographer Adrianna Adarme comes a beautiful book of advice for simplifying, beautifying, and living a more thoughtful life. Organized by the months of the year, and by categories such as
"The Easy Homemade Cookie Cookbook" is full of recipes anybody can make! Using pantry ingredients, you can fill your cookie jar with family favorites on a regular basis."-Noel Lizotte, ApronFreeCooking.com There's nothing like a fresh
A unique spin on the popular canning trend, this cookbook shows how to make scrumptious homemade meals that are jarred and saved for future use. These shelf-stable, just-add-water recipes are perfect for camping trips, busy
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