How to Make Bone Broth (and Why Is it So Healthy?) With cold and flu season upon us, you might want to learn how to make bone broth so you can stock up on this superliquid. For those, not in the know, bone broth is stock on steroids (not literally, of course). Back before meat and vegetables came already cut up and wrapped in styrofoam and plastic, our grandparents used to make mineral rich bone broth from bones, scraps and other leftover bits. Nothing was allowed to go to waste. Unfortunately, we lost the knowledge to make this nourishing food. What Is Bone Broth? Everyone knows what stock is, right? Why Is it So Healthy? Bone broth is rich in vitamins, minerals, good fats and tissue-restorative collagen. Don’t take my word for it though; read more about why bone broth is considered a superfood from The Paleo Mom, the Whole 9 and Wellness Mama. How to Make Bone Broth I make two kinds of bone broth–chicken and beef. Ingredients: 2 pounds of good quality beef bones (I usually get knuckles and rib bones from a local butcher.
52 jar method Gearing up for this trip to California, I've had a lot of requests for my favorite meals that work better in a mylar bag. Yes. I'm going to earthquake territory and this is National Emergency Preparedness month. More often than not, I print the labels and just affix them to the mylar bags using clear packing tape. Note that the instant parboiled white rice like Success Rice (boil-in-bag). The round small shells and elbow noodles are also optimum for non-piercing of the mylar bags. What are mylar bags and why do I use them? People always ask where I get my specialty stuff for the meals: All freeze-dried-meats, freeze-dried-vegetables , oxygen absorbers (for safely packing the meals) and my spice line Essential and specialty-spices-4-packs are available at honeyvillegrain.com. Here are the mylar bag recipes that also double as labels. I don't have them in PDF format and my life is a little crazy right now (as you can imagine). Always My Very Best, Your Friend Chef Tess
Decoding the Secret Language of Food Expiration Dates Americans tend to harbor dark suspicions about that forgotten can of beans in the back of the pantry, far past its sell-by date. If you’re like most consumers, you probably just toss expired items on the better-safe-than-sorry principle (unless, perhaps, it’s a Twinkie). But there’s a good chance many aged food remains totally safe to eat, according to a new report (PDF) that blames the flawed food-dating system for tons of perfectly edible food getting wasted each year. While many consumers consider the dates printed on foods a hard deadline, they actually indicate maximum quality or freshness, not safety, explains David Fikes, vice president in charge of consumer affairs at the Food Marketing Institute (FMI), a food trade group. “Producers want people to have the best experience of product,” he says. There’s a window after the “expiration” date when a product is still edible—it just won’t look or taste quite as good. • Pack date: This is the day the product was manufactured.
Canning / BePrepared I remember hot summer afternoons back in the 80’s, feeling sticky and tired from pushing piles of peach skin and pits off the counter. I can see my mom’s red cheeks, puffing with exertion and her hair all frizzed-out from laboring over the pressure canner. I also remember the stress and frustration; Mom yelling “be careful it’s hot!” and “¡Rapido, rapido! Come fall my dad would pull out the pressure canner and put on the juicing adapter as I washed grapes in the sink. I remember, months later, wrapped in a sweater on gray winter evenings, digging into soft, sweet peaches and feeling the warmth of summer shine into every corner of our tiny kitchen. I learned a lot in those days; how to keep a sink full of soapy dishwater to clean as you dirtied dishes, how working now meant pleasure later, and how important precision is. Pressure canning is still one of the most reliable ways to preserve food, especially produce. ~ Steph *And dads, of course.
Slow Cooker Bone Broth Recipe Asian | Steamy Kitchen In Asian culture, soups and broths are part of everyday meals. A traditional Japanese breakfast would include a bowl of Miso Soup to warm the body. Chinese restaurants feature a long list of house soups, from an appetite stimulating Hot and Sour Soup to even a light broth served after dinner to cleanse the palate and complete the meal. Growing up, Mom always had soup simmering on the stove. I’ve tried to emulate Mom, but we’ve got such an active lifestyle that a pot simmering for hours on the stove isn’t feasible. What is bone broth? Bone broth is often gently simmered for 24 hours (or more!) Sure, it’s a trendy thing right now, with restaurants offering drive-through bone broth served in a coffee cup for $9, cookbooks dedicated to the art of bone broths (I highly recommend The Nourished Kitchen Cookbook which features bone broth) and even an entire line of bone broth concentrates that you can buy. What’s the difference between broth, bone broth and soups? Key to bone broth – be gentle.
Reusable Canning Jar Lids These reusable lids are manufactured using a plastic which falls into recycling category #7. While some #7 plastics contain BPA and/or lead, we have reviewed several official documents from the manufacturer which strongly assure us that the plastic used in these lids DOES NOT contain BPA, lead or mercury or phthalates. Please read on for more information. From the manufacturer:Lids are made of FDA and USDA approved, food grade product known as Polyoxymethylene Copolymer (POM) or Acetal Copolymer. They DO NOT contain any Bisphenol A (BPA). This product is formulated using polyacetal base resin that is compliant for use in food contact applications according to (CFR), Title 21, 177.2470. Limitations:Types of food: All types of food except foods containing 15% or more alcohol. Conditions of Use: Use temperature not to exceed 250 deg F per 177.2470. Helpful Hints: * Jars with nicks or chips in tops will not seal properly. * Approx. 1 inch of headspace should be allowed for sufficient vacuum.
What's the Difference Between Dutch Process and Natural Cocoa Powder? | Serious Eats [Photographs: Marissa Sertich Velie, unless otherwise noted] There's a kitchen stereotype that bakers are meticulous and measure everything to the gram. They follow directions to the letter, all while savory cooks are throwing food into pots Swedish Chef style. Sometimes I wish I baked like that, but truth be told I often freestyle and substitute. The answer: it depends on what you're baking, but no matter what, the two varieties don't taste the same. So What is Cocoa Powder Exactly? [Photograph: Vicky Wasik] Cocoa powder is the dry solid remains of fermented, dried, and roasted cacao beans. Natural Cocoa Powder If you're making natural cocoa powder, that's the end of the line. Dutch Process Cocoa Powder Disappointingly, this does not mean that it wears tiny wooden shoes. Dutch process cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. Are Dutch Process and Natural Cocoa Interchangeable? Chocolate Cake Chocolate Pudding Hot Chocolate More Chocolate
Mason Jar Meals: “Fast Food” for Preppers | I’ve mentioned this before, but it bears repeating – canning is the perfect way to provide “fast food” for preppers. Last night we got home from 2 days of traveling. We were tired and hungry. It was so nice to pop a lid off a jar and heat up a tasty, nutritious and filling meal in less than five minutes, without worrying about all of those nasty additives that a store-bought can of soup would contain. You can preserve your own recipes easily – find the guidelines HERE. Canning meat – HERE. Canning beans – HERE Soups, stews and chili can help you quickly produced a well-balanced meal. Some meals need only a quickly boiled carbohydrate like rice or pasta to make a satisfying meal at the drop of a hat – here are 3 tried-and-true canning recipes to enjoy… Hungarian Goulash Ingredients Directions SERVING SUGGESTIONS: When heating your goulash, whisk in 1 tbsp of flour in order to thicken the sauce. Beef Stroganoff Chicken Cacciatore To make life even simpler, this is a raw-pack recipe! Share this:
Meet The 11-Time World Pizza Champion Photo: Sara Remington You'd be hard pressed to find someone more enthusiastic than Tony Gemignani is about pizza. Tony Gemignani has one jealousy-inducing resume. It's full of phrases like "World Champion" and "Best in America." And get this: it all relates to pizza. Tony has won a total of 11 world titles in pizza making/tossing – yes, such competitions do exist – and was named the U.S. What are a few general tips to keep in mind when making pizza at home? What are some common mistakes that people make at home? What component is most important when making pizza? Tony Gemignani has racked up an impressive number of trophies related to pizza making and tossing. How does one become the world's best pizza tosser? What’s the coolest experience you’ve had/person you’ve met as World Pizza Champ? Reprinted with permission from The Pizza Bible Servings: Enough dough for one pizza Ingredients: Tiga Recipe