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2

Peruvian Parsnips seem to be pretty difficult to find, even online. I found this link that has an "Email me when available" option: https://www.greenharvest.com.au/Plants/SummerLeafyGreens.html#PeruvianParsnip But the website appears to be in Australia and may not ship to the USA, or perhaps if exorbitant shipping costs. I would recommend to also check ...


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Unfortunatly, the amount of salt you used will not allow the fermentation process to occur. It will preserve the cabbage and is perfectly safe to eat, but it will not be fermented, therefor not saurkraut. I would advise just tossing it and making some more. After it has fermented it will be tasty, and if you want you can rinse some salt off then but it ...


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Not sure if you mean creepy crawlies or bacteria. If the former and its a real problem, you have to wash thoroughly or just ditch them. If bacterial, I've never heard of this as a real problem. Prep advice taken from the UK Good Food Guide is 'Wash, then trim off the root as well as any ragged ends at the top. Slice the bulb into rounds. Cut the green tops ...


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I'd cut the root off (so you have a green onion 'straw') and run water through that. This would leave the onion soggy. At this point I would lay out some paper towels at the bottom of a vase and leave the green onions upright for about an hour - switching the paper towels every 20 minutes if they get too damp. After said hour, store in a cool place. Do ...


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This was going to be my first comment on Seasoned Advice, but after reading the preface about writing answers, I'm wondering if 55 years of every-day family cooking qualifies me. Forging ahead fearlessly and with nothing to back me up except personal habit, save the root ends of onions, the blossom ends of cukes and tomatoes.


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There's no difference between the stem or blossom end, you should save the end which looks and feels in the best shape.


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Food grade antifoam. There are a zillion brands. Looks like most are silicone based.


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I was walking the beach today (after a pacific storm last night) and was dumbfounded at the 2-3 ft mounds of foam for a mile along the beach. Looked it up and it comes from algae (green protein super foods) being churned up in the rough seas. Same when I juice green, dense vegetables in my auger juicer. I just stir it into the juice as best I can and ...


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It is lost quickly! As soon as it is picked, it begins to lose C, but I don't know at what rate. Heat and light affect the loss. Long ago I read a study about how fast oranges lost their C and why frozen O.J. may actually have more C - it is often processed faster and flash-frozen whereas an orange may sit around a week or two before being eaten. The ...


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This recipe confuses me in a number of ways. First the simplest: It calls for adding the remaining spice powders in two places, steps 5 and 7. One of my favorite food ethnicities is Indian, and in all my years of cooking and eating it there has always (with very rare exception) been one very important rule: Cook the spices. The difference in both taste and ...


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Cooking with oil is a step by step process since you have to take care of few things so that the balance in food is retained. Being an Indian, where we use different kinds of oil in our daily foods, let me tell you few things which you need to remember while handling oils: Firstly, put the pan on fire and let it dry completely in case it was just washed so ...


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You might check out this thread which spends some time addressing the oil-then-heat vs. heat-then-oil dilemma: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? Also, for the sautéing of vegetables, the oil should be hot before you add the vegetables to sear them and to induce the Maillard browning reaction. Heating the ...


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In addition to the fact that some oils get quite a bit hotter than other, (so that hot with one oil isn't the same as hot with another), there is an in-between here that some cooks rank as a default option whenever inexperience prevails, namely warm oil. Regardless of which oil one is using, this can be achieved by applying an initial lower temperature to ...



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