For those interested in the science..... (sorry but it's my thing)
Veggy oil, lard and the like are triglycerides (3 fatty acids attached to glycerol backbone). With time these glycerides detach and react with other things like the...
A little digestion and nutrition insight:
Yes the bean liquor will contain inulin (and oligosaccharide) that is indigestible in the human digestive tract but not the microflora (bacteria in our digestive system).
Inulin feeds the...
Edit*** I just realized since I am not a Chef I am not aloud to post here**** Sorry!
Great saying Anneke!
The meat grain is large. Steaks are a little stingy but the meat makes for good stews.
At one time there was a rumour that...
Hi Koko,
Stevia may taste sweet like sugar but it does not function like it. The candylike texture of pralines is due to the sugar. Stevia juice is 30 times sweeter then sugar and the pure extract (Stevioside) is 250-400 times the...
Hi Mrs. H,
The Joy of Cooking is an excellent book. Their jams are a little on the sweet side as Shroomgirl mentionned. Read the recipe very closely because they suggest to proceed with caution if you think of increasing the batch...
Hi Shel,
I read something that resembled what KYH said about the germinating vs non.
For legumes (beans), it is better to judge the floaters only after soaking then overnight. (the bean's envelop takes a while to rehydrate sometimes)....
