Archive for August 2017
I canned Italian green beans and some yellow beans last night in my pressure cooker. The lids started popping while my pressure cooker was still decompressing. That has never happened before. Are my beans safe and why would that happen? Thanks in advance for your help. Reading...Read more
Has anyone here switched to a mostly Asian diet, from a typical American one??">Has anyone here switched to a mostly Asian diet, from a typical American one??
If so, I would be really interested to know how you went about it, and any informative resources you may have. I've been interested in it for quite some time now, and I'd really like to push myself to start making that change soon. Firstly for a few health reasons (I...Read more
What is this white and black stuff on my chickpeas?">What is this white and black stuff on my chickpeas?
I soaked my chickpeas for 24 hours and just cooked them in my pressure cooker. I added salt and pepper before cooking. I just tasted one and it was perfect. Then I drained them and saw that lots of them have this weird white and black stuff on them. Sorry...Read more
I'd like to make cupcakes with a radioactive symbol on top. I don't care how they're done. I'm thinking putting some sort of sprinkles on top could be fun, but probably not very feasible. Please, somebody save me from just piping the outline of the symbol on top with store...Read more
I don't see how to add the photo; did something change recently? Reading More May Cause Envy...Read more
Try using a round boiling type potato. Reading More May Cause Envy...Read more
While I'm on a roll with making mistakes........... I thought I better reach out to see if there is anything special I need to know about canning peaches in honey water - Reading More May Cause Envy...Read more
I got so excited about TK's French Onion soup I made it the 2nd meal to do in my 10 in 1 multi cooker. I bought this item primarily for it's sous vide ability and so far so good. It's 6l and I bought about 8lbs of onions and added the...Read more
If you want sweetened yogurt, that is. No need for sugar to make yogurt. (And I think it is added before fermentation, if added at all.) Perhaps it should also be added that the type of ferment makes much of the difference in taste. Now I don't remember how many ferments...Read more
I am so curious that what you guys cooked for the first time you tried sous vide cooking. Sous vide is so great but needs a long time. What do you think of that? Reading More May Cause Envy...Read more