Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 I come from the Weston A. Price, traditional diet camp (Price studied primitive cultures to see how they nourished them, and which diets correlated to good healthy constitutions, good bone structure and lack of dental caries, etc.) Though I've read research that shows microwaved food is nutritionally compromised, I've read no such research for pressure cookers. I just choose to follow a more traditional way of cooking. Does anyone else know more about this? Vicki craicker@... wrote: Vicki, as a newbie I am also in the same process, however I am unaware of the health compromises of a pressure cooker. Perhaps you and other members will clarify that for me. Thanks. CR **************** The future belongs to those who believe in the beauty of their dreams. -Eleanor Roosevelt --------------------------------- Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Vicki Mayes wrote: >I come from the Weston A. Price, traditional diet camp (Price studied primitive cultures to see how they nourished them, and which diets correlated to good healthy constitutions, good bone structure and lack of dental caries, etc.) Though I've read research that shows microwaved food is nutritionally compromised, I've read no such research for pressure cookers. I just choose to follow a more traditional way of cooking. Does anyone else know more about this? >Vicki > > > > I know that the indigenous people in Hawaii use pit cooking, which has been described as a low tech pressure cooker, so I continue to use mine with abandon. --s Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 And the stone pots with lids used by Koreans for rice dishes and other things are very heavy and the lids are quite heavy as well. Connie Re: Re: Pressure Cookers Vicki Mayes wrote: >I come from the Weston A. Price, traditional diet camp (Price studied primitive cultures to see how they nourished them, and which diets correlated to good healthy constitutions, good bone structure and lack of dental caries, etc.) Though I've read research that shows microwaved food is nutritionally compromised, I've read no such research for pressure cookers. I just choose to follow a more traditional way of cooking. Does anyone else know more about this? >Vicki > > > > I know that the indigenous people in Hawaii use pit cooking, which has been described as a low tech pressure cooker, so I continue to use mine with abandon. --s Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Regarding pressure cookers and nutritional benefits/drawbacks from the use of them, I would guess that since higher/faster cooking temps are the main feature of these devices, that some vitamins, nutrients and/or enzymes may be de-natured or rendered less potent than foods cooked with conventional methods. Mind, that this is only a guess.. I have no sources, but we all know that cooking in general can change food in various ways. I don't know the details regarding vitamin/mineral temperature thresholds and what happens to them, but I do know that most enzymes are destroyed at temps above 170F and that's lower than the boiling temp of H2O at normal atmospheric pressure..so those are done for no matter how you cook it. OTOH small amounts of some things may be preserved that would otherwise boil off in a conventional open pot, but I would suspect that this would be minimal and mostly comprised of aromatics and volatile essential oils.. I don't see why pressure cooking could be that bad, possibly just not as good.. unless there is something I'm missing. One thing that IS good about pressure cooking is that it is more economical in regards to fuel, whether it is a gas or electric or wood stove, it will always cook faster than an open or loosely covered pot, but again this is somewhat negligable, just a poit I thought I'd mention. No Pressure, (yeah punny) Beau Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Beau Barrett wrote: >... >One thing that IS good about pressure cooking is that it is more economical >in regards to fuel, whether it is a gas or electric or wood stove, it will >always cook faster than an open or loosely covered pot, but again this is >somewhat negligable, just a poit I thought I'd mention. Maybe not so negligible if trying to cook beans in a blackout with just a little butane stove. Certainly, pressure cookers are commonly used now in places like Nepal, because they save so much on cooking fuel (in a place where many still haul sticks for cooking fuel). -- Ross McKay, Toronto, NSW Australia " There is more to life than simply increasing its speed. " - Mahatma Gandhi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 So true, we are rather spoiled with our piped in natural gas and electricity..How dare I say " negligible " ..I only added that word because I thought I would be scoffed at for even bringing up aspect of pressure cooking efficiency , but when in a remote location trying to get the most from what you've got, then having the option of cutting your cooking time in half is rather valuable. Thanks for adding to this Ross, Take Care, Beau On 3/15/06, Ross McKay <rosko@...> wrote: > > Beau Barrett wrote: > > >... > >One thing that IS good about pressure cooking is that it is more > economical > >in regards to fuel, whether it is a gas or electric or wood stove, it > will > >always cook faster than an open or loosely covered pot, but again this is > >somewhat negligable, just a poit I thought I'd mention. > > Maybe not so negligible if trying to cook beans in a blackout with just > a little butane stove. > > Certainly, pressure cookers are commonly used now in places like Nepal, > because they save so much on cooking fuel (in a place where many still > haul sticks for cooking fuel). > -- > Ross McKay, Toronto, NSW Australia > " There is more to life than simply increasing its speed. " - Mahatma Gandhi > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Beau Barrett wrote: > I don't know the details regarding vitamin/mineral temperature thresholds >and what happens to them, but I do know that most enzymes are destroyed at >temps above 170F and that's lower than the boiling temp of H2O at normal >atmospheric pressure..so those are done for no matter how you cook it. > > I'd been tiptoeing with pressure cooking because I'd wanted to preserve the enzymes, but when someone else pointed out the 170 temperature, I realized that I couldn't preserve them no matter how I cooked the items in question. I threw caution to the winds and started using it for just about everything.....soup, rice, and so on. >OTOH small amounts of some things may be preserved that would otherwise boil >off in a conventional open pot, but I would suspect that this would be >minimal and mostly comprised of aromatics and volatile essential oils.. >I don't see why pressure cooking could be that bad, possibly just not as >good.. unless there is something I'm missing. > > The harum-scarum that came up on another list was the production of MSG. Most of the links posted were sites discussing the extreme hazards of MSG, but upon closer examination, all of the MSG in question referred to refined MSG as a food additive and not naturally occurring MSG. Of course, for the MSG sensitive, it is a distinction without a difference; however, given that naturally occurring MSG is *one* thing our family doesn't have to avoid, I've yet to see anything else that would convince me that a pressure cooker is " dangerous. " --s Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Macrobiotics pros & cons http://www.alchemycalpages.com/prbr.html http://www.macrodiet.com/Contributors/Kulungian-PressCook.shtml http://www.kuhnrikon.com/tips/chef/chef.php3?id=5 ----- Original ----- From: Beau Barrett nutrition Sent: Wednesday, March 15, 2006 5:47 PM Subject: Re: Re: Pressure Cookers Regarding pressure cookers and nutritional benefits/drawbacks from the use of them, I would guess that since higher/faster cooking temps are the main feature of these devices, that some vitamins, nutrients and/or enzymes may be de-natured or rendered less potent than foods cooked with conventional methods. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 > Vicki Mayes wrote: > > >I come from the Weston A. Price, traditional diet camp (Price studied > primitive cultures to see how they nourished them, and which diets > correlated to good healthy constitutions, good bone structure and lack > of dental caries, etc.) Though I've read research that shows microwaved > food is nutritionally compromised, I've read no such research for > pressure cookers. I just choose to follow a more traditional way of > cooking. Does anyone else know more about this? > >Vicki I think ours encourages us to eat a lot more healthy foods! Which has got to be good! I mean, it makes a GREAT bone broth in 30 minutes flat. And the more broth the better, in my book. Also I cook whole fish and then eat the fish with the bones, which I couldn't otherwise. I love canned fish because they have the bones, but they are pricey for what you get (and of course, the cans ARE pressure cooked). There was some argument about dangers etc. but my own conclusions is that there is LESS damage to the food. Based on the fact that, if I cook a broth for a long time on my stove, parts of the broth burn (you can taste the burned taste). So even though the overall temp might be lower, the bottom gets too hot and burns. The temps in a pressure cooker are like 250 degrees, vs. 210 on the stovetop. Both are lower than baked goods and a LOT lower than BBQ. And the point about electricity savings isn't minimal. To cook a really marvelous pot of beans is 6 minutes, vs. an hour or more otherwise (soaking beans doesn't make them cook all that much faster either: I DO soak them regardless). -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Also, FWIW: MOST vegies lose their goodness when heated. IMO the best vegies are lightly fermented greens, which I try to have with every meal. I love them! Truly raw greens are hard for most people to digest, tho I eat those too. Don't cook vegies in a pressure cooker, except to add flavor to a broth or soup. They will get mushy, but they always get mushy in a broth. Who cares, they are there for flavor! Grains, like rice, need heat to cook. They are mostly low in nutrients anyway. Mostly they are there for starch/calories/fiber. Beans I'm not sure about, but in any case, the lectins in them NEED to be cooked or they are slightly toxic. When cooking bones/cartilage (broth) ... you also need heat to break down the cartilage and bones. Meat you can cook lightly, and a rare steak is a wonderful thing! But to get the goodness from bones, if you are human, you need heat. Tigers and wolves can just chew the bones, I think, but humans don't. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Heidi, Could you elaborate on how you do the 'lightly ferminted greens'? TIA, DeAnn --- Heidi <heidis@...> wrote: > Also, FWIW: > > MOST vegies lose their goodness when heated. IMO the > > best vegies are lightly fermented greens, which I > try > to have with every meal. I love them! Truly raw > greens > are hard for most people to digest, tho I eat those > too. > Don't cook vegies in a pressure cooker, except to > add > flavor to a broth or soup. They will get mushy, but > they > always get mushy in a broth. Who cares, they are > there for > flavor! > > Grains, like rice, need heat to cook. They are > mostly > low in nutrients anyway. Mostly they are there > for starch/calories/fiber. Beans I'm not sure > about, but in any case, the lectins in them NEED > to be cooked or they are slightly toxic. > > When cooking bones/cartilage (broth) ... you also > need heat to break down the cartilage and bones. > Meat you can cook lightly, and a rare steak > is a wonderful thing! But to get the goodness > from bones, if you are human, you need heat. > Tigers and wolves can just chew the bones, I think, > but humans don't. > > -- Heidi > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 DeAnn Hartman wrote: > Heidi, > > Could you elaborate on how you do the 'lightly > ferminted greens'? > > TIA, > > DeAnn I think it was posted on GFCFNN, but basically its too simple: 1. Chop up some greens. (mine are about 1/4 " square, smaller than my usual kimchi, but this is for convenience, you can use any size). Anything green will do, and you can add some red stuff if you want (tomatoes, peppers). 2. Put them in a sturdy bowl. Add a little salt. Pound the daylights out of them (I use a heavy wood pestle-thingie I got way back when, the sort of thing you use for tomato sauce extraction, I think. But a wine bottle works). This is a great way to keep the kiddos occupied. They love pounding things. Add a little vinegar if you want. (not really required, but it depends on if you are anti-salt. I add a fair bit of salt, because I like salt). 3. Put the greens in a mason jar with a plastic lid. Press them down (at this point I use my Dunkers, but you don't actually NEED them). 4. Let them sit for a day or two. (to taste: the longer they sit, the more sour they get). Then put them in the fridge. Eat as desired. I do this with kale, collards, turnips, or any of those really green leafy things they sell. I used to cook them, but I like the taste of these better. Plus, it's faster than cooking. I just open the jar, take out a cup or so of greens, and pile them on my dinner plate. When I eat them I often sprinkle on a little olive oil and/or balsamic vinegar, which turns them into " antipasto " for most tastes. Most people, amazingly, really LIKE them. -- Heidi BTW, I know someone is going to ask about Dunkers. I have a few extra from the last batch, am willing to send them to the first few who ask (privately). They are basically certified non-toxic porceline weights for holding down vegies while they ferment. Someday I'll sell them on a website, but meanwhile, Real Life Interveneth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 On 3/16/06, Ross McKay <rosko@...> wrote: > Beau Barrett wrote: > > >... > >One thing that IS good about pressure cooking is that it is more economical > >in regards to fuel, whether it is a gas or electric or wood stove, it will > >always cook faster than an open or loosely covered pot, but again this is > >somewhat negligable, just a poit I thought I'd mention. <snip> > Certainly, pressure cookers are commonly used now in places like Nepal, > because they save so much on cooking fuel (in a place where many still > haul sticks for cooking fuel). Especially at any decent altitude, where rice takes forever to get tender in a normal pot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 Oh, you can do rice in a pressure cooker? I never tried that, any special instructions. Furbish <efurbish@...> wrote: On 3/16/06, Ross McKay <rosko@...> wrote: > Beau Barrett wrote: > > >... > >One thing that IS good about pressure cooking is that it is more economical > >in regards to fuel, whether it is a gas or electric or wood stove, it will > >always cook faster than an open or loosely covered pot, but again this is > >somewhat negligable, just a poit I thought I'd mention. <snip> > Certainly, pressure cookers are commonly used now in places like Nepal, > because they save so much on cooking fuel (in a place where many still > haul sticks for cooking fuel). Especially at any decent altitude, where rice takes forever to get tender in a normal pot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 The easy way to do rice is twice the amount of water as rice (example 1 cup rice and 2 cups water) in a pan. Bring to a boil, cover tightly and immediately remove from the heat. Let stand roughly 20 minutes and you will get excellent rice every time. Been doing it that way for probably 20 years now. (not minute or other processed rices but regular, out of the bag rice) Bruce Guilmette, PhD Survive Cancer Foundation, Inc. <http://survivecancer.net> Http://survivecancer.net Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own. Matt 6:34 (NIV) _____ From: nutrition [mailto:nutrition ] On Behalf Of Mrs.Audrey J. Chinn Sent: Friday, March 17, 2006 11:59 AM nutrition Subject: Re: Re: Pressure Cookers Oh, you can do rice in a pressure cooker? I never tried that, any special instructions. Furbish <efurbish@...> wrote: On 3/16/06, Ross McKay <rosko@...> wrote: > Beau Barrett wrote: > > >... > >One thing that IS good about pressure cooking is that it is more economical > >in regards to fuel, whether it is a gas or electric or wood stove, it will > >always cook faster than an open or loosely covered pot, but again this is > >somewhat negligable, just a poit I thought I'd mention. <snip> > Certainly, pressure cookers are commonly used now in places like Nepal, > because they save so much on cooking fuel (in a place where many still > haul sticks for cooking fuel). Especially at any decent altitude, where rice takes forever to get tender in a normal pot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 Note, that Brown Rice (better cause it's a whole grain) requires just a tad more water. It's really good if you toast it before you cook it..more digestable too. Beau On 3/17/06, Bruce Guilmette PhD <bruce@...> wrote: > The easy way to do rice is twice the amount of water as rice (example 1 > cup > rice and 2 cups water) in a pan. Bring to a boil, cover tightly and > immediately remove from the heat. Let stand roughly 20 minutes and you > will > get excellent rice every time. Been doing it that way for probably 20 > years > now. (not minute or other processed rices but regular, out of the bag > rice) > > > > Bruce Guilmette, PhD > > Survive Cancer Foundation, Inc. > > <http://survivecancer.net> Http://survivecancer.net > > Therefore do not worry about tomorrow, for tomorrow will worry about > itself. > Each day has enough trouble of its own. Matt 6:34 (NIV) > > > > _____ > > From: nutrition > [mailto:nutrition ] On Behalf Of Mrs.Audrey J. > Chinn > Sent: Friday, March 17, 2006 11:59 AM > nutrition > Subject: Re: Re: Pressure Cookers > > > > Oh, you can do rice in a pressure cooker? I never tried that, any special > instructions. > > Furbish <efurbish@...> wrote: On 3/16/06, Ross McKay > <rosko@...> wrote: > > Beau Barrett wrote: > > > > >... > > >One thing that IS good about pressure cooking is that it is more > economical > > >in regards to fuel, whether it is a gas or electric or wood stove, it > will > > >always cook faster than an open or loosely covered pot, but again this > is > > >somewhat negligable, just a poit I thought I'd mention. > <snip> > > Certainly, pressure cookers are commonly used now in places like Nepal, > > because they save so much on cooking fuel (in a place where many still > > haul sticks for cooking fuel). > > Especially at any decent altitude, where rice takes forever to get > tender in a normal pot. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 I actually like both white & brown rice with a bit less water than the usual 1:2 ratio...often 1 1/2 to 1 3/4 cup of water for a cup of either kind of rice. I like my final rice dry and so if the water isn't all gone when the cooking time is done, I open the pot and cook with the lid off until it is. Usually 30 min for white and 50 min for brown, depending on variety and on my stove, I cook on the lowest heat setting. Obviously lots of variations here! The toasting is good too, as you mention. Also, the addition of favorite spices (i.e. whole cardamom pods, etc) before cooking is good, as well as cooking in thin broth. --------- Re: Re: Pressure Cookers > > > > Oh, you can do rice in a pressure cooker? I never tried that, any special > instructions. > > Furbish <efurbish@...> wrote: On 3/16/06, Ross McKay > <rosko@...> wrote: > > Beau Barrett wrote: > > > > >... > > >One thing that IS good about pressure cooking is that it is more > economical > > >in regards to fuel, whether it is a gas or electric or wood stove, it > will > > >always cook faster than an open or loosely covered pot, but again this > is > > >somewhat negligable, just a poit I thought I'd mention. > <snip> > > Certainly, pressure cookers are commonly used now in places like Nepal, > > because they save so much on cooking fuel (in a place where many still > > haul sticks for cooking fuel). > > Especially at any decent altitude, where rice takes forever to get > tender in a normal pot. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 yes, but I also read that brown is not so digestable, and could be mixed with white. Beau Barrett <Beau.Barrett@...> wrote: Note, that Brown Rice (better cause it's a whole grain) requires just a tad more water. It's really good if you toast it before you cook it..more digestable too. Beau On 3/17/06, Bruce Guilmette PhD <bruce@...> wrote: > The easy way to do rice is twice the amount of water as rice (example 1 > cup > rice and 2 cups water) in a pan. Bring to a boil, cover tightly and > immediately remove from the heat. Let stand roughly 20 minutes and you > will > get excellent rice every time. Been doing it that way for probably 20 > years > now. (not minute or other processed rices but regular, out of the bag > rice) > > > > Bruce Guilmette, PhD > > Survive Cancer Foundation, Inc. > > <http://survivecancer.net> Http://survivecancer.net > > Therefore do not worry about tomorrow, for tomorrow will worry about > itself. > Each day has enough trouble of its own. Matt 6:34 (NIV) > > > > _____ > > From: nutrition > [mailto:nutrition ] On Behalf Of Mrs.Audrey J. > Chinn > Sent: Friday, March 17, 2006 11:59 AM > nutrition > Subject: Re: Re: Pressure Cookers > > > > Oh, you can do rice in a pressure cooker? I never tried that, any special > instructions. > > Furbish <efurbish@...> wrote: On 3/16/06, Ross McKay > <rosko@...> wrote: > > Beau Barrett wrote: > > > > >... > > >One thing that IS good about pressure cooking is that it is more > economical > > >in regards to fuel, whether it is a gas or electric or wood stove, it > will > > >always cook faster than an open or loosely covered pot, but again this > is > > >somewhat negligable, just a poit I thought I'd mention. > <snip> > > Certainly, pressure cookers are commonly used now in places like Nepal, > > because they save so much on cooking fuel (in a place where many still > > haul sticks for cooking fuel). > > Especially at any decent altitude, where rice takes forever to get > tender in a normal pot. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Only if you don't dry roast and/or soak and/or cook it properly. It requires a bit more water. White rice is *mostly* worthless refined carbohydrate.. Beau On 3/20/06, Mrs.Audrey J. Chinn <Onexpresso@...> wrote: > > yes, but I also read that brown is not so digestable, and could be mixed > with white. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Should have wrote sooner asking for Dunkers. Audrey Heidi <heidis@...> wrote: DeAnn Hartman wrote: > Heidi, > > Could you elaborate on how you do the 'lightly > ferminted greens'? > > TIA, > > DeAnn I think it was posted on GFCFNN, but basically its too simple: 1. Chop up some greens. (mine are about 1/4 " square, smaller than my usual kimchi, but this is for convenience, you can use any size). Anything green will do, and you can add some red stuff if you want (tomatoes, peppers). 2. Put them in a sturdy bowl. Add a little salt. Pound the daylights out of them (I use a heavy wood pestle-thingie I got way back when, the sort of thing you use for tomato sauce extraction, I think. But a wine bottle works). This is a great way to keep the kiddos occupied. They love pounding things. Add a little vinegar if you want. (not really required, but it depends on if you are anti-salt. I add a fair bit of salt, because I like salt). 3. Put the greens in a mason jar with a plastic lid. Press them down (at this point I use my Dunkers, but you don't actually NEED them). 4. Let them sit for a day or two. (to taste: the longer they sit, the more sour they get). Then put them in the fridge. Eat as desired. I do this with kale, collards, turnips, or any of those really green leafy things they sell. I used to cook them, but I like the taste of these better. Plus, it's faster than cooking. I just open the jar, take out a cup or so of greens, and pile them on my dinner plate. When I eat them I often sprinkle on a little olive oil and/or balsamic vinegar, which turns them into " antipasto " for most tastes. Most people, amazingly, really LIKE them. -- Heidi BTW, I know someone is going to ask about Dunkers. I have a few extra from the last batch, am willing to send them to the first few who ask (privately). They are basically certified non-toxic porceline weights for holding down vegies while they ferment. Someday I'll sell them on a website, but meanwhile, Real Life Interveneth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 I make what we called pickled eggs for my family, but I suppose they are really marindaed. I used to heat the old pickle juice and drop in the eggs into the jar maybe with some pickling spice and leave in frig a few days, before they ate. they love them. But I am concerned if doing right> or is actualy a better/safer way to do it. I read you say that is really more like a marinade. Please send me any suggestions on correcting or making. Thank you Audrey/Onexpresso Heidi <heidis@...> wrote: DeAnn Hartman wrote: > Heidi, > > Could you elaborate on how you do the 'lightly > ferminted greens'? > > TIA, > > DeAnn I think it was posted on GFCFNN, but basically its too simple: 1. Chop up some greens. (mine are about 1/4 " square, smaller than my usual kimchi, but this is for convenience, you can use any size). Anything green will do, and you can add some red stuff if you want (tomatoes, peppers). 2. Put them in a sturdy bowl. Add a little salt. Pound the daylights out of them (I use a heavy wood pestle-thingie I got way back when, the sort of thing you use for tomato sauce extraction, I think. But a wine bottle works). This is a great way to keep the kiddos occupied. They love pounding things. Add a little vinegar if you want. (not really required, but it depends on if you are anti-salt. I add a fair bit of salt, because I like salt). 3. Put the greens in a mason jar with a plastic lid. Press them down (at this point I use my Dunkers, but you don't actually NEED them). 4. Let them sit for a day or two. (to taste: the longer they sit, the more sour they get). Then put them in the fridge. Eat as desired. I do this with kale, collards, turnips, or any of those really green leafy things they sell. I used to cook them, but I like the taste of these better. Plus, it's faster than cooking. I just open the jar, take out a cup or so of greens, and pile them on my dinner plate. When I eat them I often sprinkle on a little olive oil and/or balsamic vinegar, which turns them into " antipasto " for most tastes. Most people, amazingly, really LIKE them. -- Heidi BTW, I know someone is going to ask about Dunkers. I have a few extra from the last batch, am willing to send them to the first few who ask (privately). They are basically certified non-toxic porceline weights for holding down vegies while they ferment. Someday I'll sell them on a website, but meanwhile, Real Life Interveneth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 P.S. They were boiled eggs. Audrey Heidi <heidis@...> wrote: DeAnn Hartman wrote: > Heidi, > > Could you elaborate on how you do the 'lightly > ferminted greens'? > > TIA, > > DeAnn I think it was posted on GFCFNN, but basically its too simple: 1. Chop up some greens. (mine are about 1/4 " square, smaller than my usual kimchi, but this is for convenience, you can use any size). Anything green will do, and you can add some red stuff if you want (tomatoes, peppers). 2. Put them in a sturdy bowl. Add a little salt. Pound the daylights out of them (I use a heavy wood pestle-thingie I got way back when, the sort of thing you use for tomato sauce extraction, I think. But a wine bottle works). This is a great way to keep the kiddos occupied. They love pounding things. Add a little vinegar if you want. (not really required, but it depends on if you are anti-salt. I add a fair bit of salt, because I like salt). 3. Put the greens in a mason jar with a plastic lid. Press them down (at this point I use my Dunkers, but you don't actually NEED them). 4. Let them sit for a day or two. (to taste: the longer they sit, the more sour they get). Then put them in the fridge. Eat as desired. I do this with kale, collards, turnips, or any of those really green leafy things they sell. I used to cook them, but I like the taste of these better. Plus, it's faster than cooking. I just open the jar, take out a cup or so of greens, and pile them on my dinner plate. When I eat them I often sprinkle on a little olive oil and/or balsamic vinegar, which turns them into " antipasto " for most tastes. Most people, amazingly, really LIKE them. -- Heidi BTW, I know someone is going to ask about Dunkers. I have a few extra from the last batch, am willing to send them to the first few who ask (privately). They are basically certified non-toxic porceline weights for holding down vegies while they ferment. Someday I'll sell them on a website, but meanwhile, Real Life Interveneth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 OT. Read about Pit Cooking one time. Want to try it someday when the kids are grown so they can help. Audrey Connie Hampton <connie@...> wrote: And the stone pots with lids used by Koreans for rice dishes and other things are very heavy and the lids are quite heavy as well. Connie Re: Re: Pressure Cookers Vicki Mayes wrote: >I come from the Weston A. Price, traditional diet camp (Price studied primitive cultures to see how they nourished them, and which diets correlated to good healthy constitutions, good bone structure and lack of dental caries, etc.) Though I've read research that shows microwaved food is nutritionally compromised, I've read no such research for pressure cookers. I just choose to follow a more traditional way of cooking. Does anyone else know more about this? >Vicki > > > > I know that the indigenous people in Hawaii use pit cooking, which has been described as a low tech pressure cooker, so I continue to use mine with abandon. --s Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 I'm not a purist myself. Some things I ferment, some things I marinate! Ginger and garlic seem to be good candidates for marinating. Eggs are too, I think. I'd be a littly iffy myself about fermenting them ... my guess is they would turn into mush. Also, low-carb ferments can be dangerous (botulism) if you are not careful. Anyway, vinegar IS a fermented product. So think of it as a two-step ferment. -- Heidi Mrs.Audrey J. Chinn wrote: > I make what we called pickled eggs for my family, but I suppose they are > really marindaed. I used to heat the old pickle juice and drop in the > eggs into the jar maybe with some pickling spice and leave in frig a few > days, before they ate. they love them. But I am concerned if doing > right> or is actualy a better/safer way to do it. I read you say that is > really more like a marinade. Please send me any suggestions on > correcting or making. Thank you > Audrey/Onexpresso Quote Link to comment Share on other sites More sharing options...
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