Traditional cooking tips…Soak brown rice and other grains to get rid of phytic acid and make them more digestible.
Whole grains, such as brown rice, wheat, oats, etc, contain phytic acid, which stores phosphorus for the young bean plant. The problem comes when we humans try to eat untreated beans. The phytic acid in the bean acts as an enzyme inhibitor, which are needed for digestion. Pepsin, in the stomach, for protein, Amylase for…
Traditional cooking tips…Soak beans to get rid of phytic acid and make them more digestible.
Beans, beans the magical fruit…Well, we all know that little saying. Beans are notoriously difficult to digest, causing many people digestive distress. Beans contain phytic acid, which stores phosphorus for the young bean plant. The problem comes when we humans try to eat untreated beans. The phytic acid in the bean acts as an enzyme…
Traditional Cooking Tip: Traditional cooks only use eggs from pasture raised chickens.
I am so lucky when it comes to eggs. A friend of mine raises chickens and I buy my eggs directly from her. I love her eggs. I don’t just get chicken eggs, but also turkey eggs and sometimes goose eggs. Here’s a short clip of Fountain Spring Farm. This was 2 years ago and…
Daily Traditional Cooking Tip: Make your own butter in 5 minutes or less
Have you ever bought a pint of cream for a recipe, and have a bunch left over? Make your own butter with the left overs. With our modern appliances, it’s so easy. Of course you can also make it by shaking cream in a mason jar, for about 10-15 minutes. A bit of a work…
Daily traditional cooking tip: Acquire quality, locally sourced food whenever possible.
Traditional cooking is all about quality food, locally sourced whenever possible. Such as…
Daily traditional cooking tip: Soaking grains makes them healthier and easier to digest.
Soaking grains helps neutralize phytic acid and release enzyme inhibitors. This makes them easier to digest and the nutrients more easily absorbed. Soak grains in clean, filtered water 8 hours or overnight. Add 1 tablespoon of apple cider vinegar per cup of grains, to assist in neutralizing the phytic acid.
Salt your pasta water, never add oil, and don’t rinse.
Salt the water. Mario Batali says you should salt your pasta water until it “tastes like the sea”… Don’t add oil. NEVER add oil to your pasta water. … Because when you add oil to your pasta you make it slick and the sauce won’t stick well to the pasta. Don’t rinse. The starchy water…
When making a whole roast chicken, salt it, then chill it…
…uncovered, in the fridge for the day. This helps season the bird and dries out the skin so it crisps perfectly when cooked. Remove it from the fridge an hour before you plan to put it in the oven, and add herbs and aromatics like garlic or shallots. — Amanda Hesser, of Food52 https://www.womenshealthmag.com/food/a19982068/cooking-tips/
Avoid messy stains and get at a pomegranate’s ‘seeds’ faster…
…by slicing it in half, then submerging it in a bowl of water. The seeds will sink while the pith floats, making them easy to separate. —Julie Fagan, of Peanut Butter Fingers https://www.womenshealthmag.com/food/a19982068/cooking-tips/
When making dough, freeze the butter…
…and grate it into the dry ingredients. You’ll handle the cold dough less, resulting in more tender and flaky pie crusts, biscuits, or scones. — Adrianna Adarme, of A Cozy Kitchen https://www.womenshealthmag.com/food/a19982068/cooking-tips/