Re: Cooking with kombucha recipe

[Guest guest]

Yum! Can't wait to try this. I've got about a gallon that is too vinegary to

drink. I'm gonna use some for salad dressing & some for chicken. Ty for the

recipe...

>

> I like to brine my chicken before baking. Today, I had some very vinagery

kombucha, so I used it as the liquid in my brine. My chicken is delicious!

>

> I used about 1/2 cup of non-iodized salt, same amount of sugar, and a quart of

very tart kombucha. I soaked the chicken in this mixture for 4 hours. Then I

rinsed the chicken, patted it dry, and applied this to the chicken: olive oil,

beau monde seasoning, pepper, paprika, cream of celery soup, and vermouth. I

baked the chicken at 375 degrees for a little over an hour.

>

> Yum! The kombucha added a sort of spiciness to the flavor of the chicken.

Plus, the skin was very crispy.

>

[Guest guest]

Cool, never thought of using kombucha as a marinade!

I've been doing short ribs in crockpot w/ 1 cup each apple cider & tomato juice,

then 1/2 cup or so of a kombucha I make w/ sun-dried tomatoes & dill weed, plus

a tablespoon of raw honey. Hubby loves it!

Vicki in Orlando

>

> I like to brine my chicken before baking. Today, I had some very vinagery

kombucha, so I used it as the liquid in my brine. My chicken is delicious!

>

> I used about 1/2 cup of non-iodized salt, same amount of sugar, and a quart of

very tart kombucha. I soaked the chicken in this mixture for 4 hours. Then I

rinsed the chicken, patted it dry, and applied this to the chicken: olive oil,

beau monde seasoning, pepper, paprika, cream of celery soup, and vermouth. I

baked the chicken at 375 degrees for a little over an hour.

>

> Yum! The kombucha added a sort of spiciness to the flavor of the chicken.

Plus, the skin was very crispy.

>

[Guest guest]

don't forget that you can simply add more sweet tea to overly tart kombucha, &

let it ferment, to wind up w/ kombucha that is more drinkable. If it's too much

liquid for a single container, you can cut the SCOBY in 1/2 and make 2

containers of kombucha.

Tho' I'm all for making chicken and salad dressing w/ it, too... ;^>

>

> Yum! Can't wait to try this. I've got about a gallon that is too vinegary to

drink. I'm gonna use some for salad dressing & some for chicken. Ty for the

recipe...

[Guest guest]

We here at our home have been using Kombucha tea as a substitute for any white

wine, with fair - great results. Also when used in a beer batter instead of beer

we get a very yummy Kombucha batter. Try it the next time you do Onion Rings.

Cole slaw turns out good too.

> >

> > Yum! Can't wait to try this. I've got about a gallon that is too vinegary

to drink. I'm gonna use some for salad dressing & some for chicken. Ty for the

recipe...

>

[Guest guest]

I am tempted to make a Kombucha vinegarette, has anyone done that yet?

> > >

> > > Yum! Can't wait to try this. I've got about a gallon that is too

vinegary to drink. I'm gonna use some for salad dressing & some for chicken.

Ty for the recipe...

> >

>

[Guest guest]

Hi ...I keep kombucha vinegar on hand just for making salad dressing. I

just substitute kt vinegar for access in any vinegarette recipe. I think it

tastes better.

> > > >

> > > > Yum! Can't wait to try this. I've got about a gallon that is too

vinegary to drink. I'm gonna use some for salad dressing & some for chicken.

Ty for the recipe...

> > >

> >

>

[Guest guest]

Would one worry about the detox effects of  " too much " when using KT in

cooking, or are they diminished when the Kt is cooked?

Thanks!!

Modiste

________________________________

To: original_kombucha

Sent: Friday, April 6, 2012 9:22 AM

Subject: Re: Cooking with kombucha recipe

 

I am tempted to make a Kombucha vinegarette, has anyone done that yet?

> > >

> > > Yum! Can't wait to try this. I've got about a gallon that is too vinegary

to drink. I'm gonna use some for salad dressing & some for chicken. Ty for the

recipe...

> >

>

[Guest guest]

Would one worry about the detox effects of  " too much " when using KT in

cooking, or are they diminished when the Kt is cooked?

Thanks!!

Modiste

________________________________

To: original_kombucha

Sent: Friday, April 6, 2012 9:22 AM

Subject: Re: Cooking with kombucha recipe

 

I am tempted to make a Kombucha vinegarette, has anyone done that yet?

> > >

> > > Yum! Can't wait to try this. I've got about a gallon that is too vinegary

to drink. I'm gonna use some for salad dressing & some for chicken. Ty for the

recipe...

> >

>

[Guest guest]

Hi, Modiste. I believe the general consensus is that " detox " effects are caused

primarily by lactobacillus cultures in kombucha, which are definitely killed

when you heat food higher than around 120 degrees F.

>

> Would one worry about the detox effects of  " too much " when using KT in

cooking, or are they diminished when the Kt is cooked?

> Thanks!!

[Guest guest]

Hi, Modiste. I believe the general consensus is that " detox " effects are caused

primarily by lactobacillus cultures in kombucha, which are definitely killed

when you heat food higher than around 120 degrees F.

>

> Would one worry about the detox effects of  " too much " when using KT in

cooking, or are they diminished when the Kt is cooked?

> Thanks!!

[Guest guest]

Well now. That is interesting! So, one perhaps wouldn't need an acidopholis

supplement when using Kombucha?

Modiste

________________________________

To: original_kombucha

Sent: Monday, April 9, 2012 11:52 AM

Subject: Re: Cooking with kombucha recipe

 

Hi, Modiste. I believe the general consensus is that " detox " effects are caused

primarily by lactobacillus cultures in kombucha, which are definitely killed

when you heat food higher than around 120 degrees F.

>

> Would one worry about the detox effects of  " too much " when using KT in

cooking, or are they diminished when the Kt is cooked?

> Thanks!!

[Guest guest]

Well now. That is interesting! So, one perhaps wouldn't need an acidopholis

supplement when using Kombucha?

Modiste

________________________________

To: original_kombucha

Sent: Monday, April 9, 2012 11:52 AM

Subject: Re: Cooking with kombucha recipe

 

Hi, Modiste. I believe the general consensus is that " detox " effects are caused

primarily by lactobacillus cultures in kombucha, which are definitely killed

when you heat food higher than around 120 degrees F.

>

> Would one worry about the detox effects of  " too much " when using KT in

cooking, or are they diminished when the Kt is cooked?

> Thanks!!