Hot answers tagged root
Your existing solution is the best I know of. It preserve the vegetables (or fruit) for a long time. 2 weeks are impossible at room temperature. You also get them frozen at the time of making the smoothie. Assuming that you want a cool smoothie, starting with half the mass frozen is very beneficial, because the blender heats the ingredients while ...
The party line from Still Tasty is to: Cut out the stems, wash, and blanche for about 2 minutes Dry Store in freezer bags with as little air as possible They indicate you will get about a year of storage from this method. That being said, the method you propose is well known for herbs, and kale is certainly much heartier than an herb. It should work ...
It is possible to do at home, but it is very labor intensive and requires equipment that most people don't have at home. The first major step is to produce tapioca starch (ie tapioca flour). The cassava must be cleaned and peeled, then finely grated or milled to break the cell walls and expose the starch. This mass is then washed in a large amount of ...
By your description I would say it's taro or 芋头 (yu tao) in chinese https://www.google.ca/search?q=mu+shu&source=lnms&tbm=isch&sa=X&ei=J862VLp1ivxSvZODoAM&ved=0CAgQ_AUoAQ&biw=1394&bih=827#tbm=isch&q=%E8%8A%8B%E5%A4%B4&imgdii=_ It can be bought in most chinese supermarkets For more info http://www.merriam-webster.com/...
I found this on http://www.dgsgardening.btinternet.co.uk/freefood.htm Ground-elder Aegopodium podagraria all parts edible young leaves in salads or cooked as a spinach, roots dried and ground into a flour. Jeannet
木薯 (pronounced mù shǔ, literally translated as wood tuber) seems to be nothing other than cassava / maniok / tapioca. Did it look like this? by Amada44, source Often only the products made by cassava starch or the starch itself is called tapioca. In Germany you can find cassava in asian grocery stores but in large "normal" grocery stores, too. I guess ...
I think that they'd be safe, presuming they're free of mold. However, I'd imagine that the flavor of the roots have likely diminished. Give them a try, let us know how the flavor was after four years in a cardboard box.
I find celeriac loves coriander -seed and especially root. White pepper, horseradish or perhaps mustard oil or powder can be added by a smidge for a hint of warmth. This is still a mild side-dish, ya for something else flavorful on the plate? I love serving pumpkin at the same meal 'cause they bring out the best in each other... IMHO.
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