I have heard a few suggestions for reducing gas (flatulence) from eating beans, including:
Any other thoughts? How effective either of these.
garlic powder 1 tsp crushed coriander seeds 2 tsp Worchestershire sauce 1 can of cooked red kidney beans (drained and rinsed) The method was, basically: Saute onions and pepers for approx 5... it's done, add the beens Two problems: A slight bitter aftertaste Not enough kick I think that the bitter aftertaste is from the cayenne pepper. I have read that cayenne pepper is quite neutral..., but not unbearably so. Most of the heat was in my throat, not in my mouth (mostly as an aftertaste), and I did have that bitter aftertaste Can something be wrong with my batch of cayenne peper? Or is this how
salamanders. grilling (US) is barbecuing (AU, UK) which is cooking with heat from below, typically on a metal rack over a vessel of burning wood or charcoal, or a gas burner. barbecuing (US) is slow...). A gas mark (UK) refers to the dials on some British gas ovens (Farmhouse Cookery). The marks from 1 to 9 correspond roughly to 275 - 475 °F (at 25 °F intervals) or 140 - 250 °C (at 10 °C intervals... from French meaning 'eat everything'). Mange tout (UK) also includes sugar snap peas (US). Peanuts (US, AU) may sometimes be sold in the UK as monkey nuts, especially if unshelled. And Peanut Oil may
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain : shrimp pork carrots mushrooms onions eggs vermicelli noodles
Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) for 3-5 minutes, resulting in a dense leafy salad. The preparation is fantastic as it takes away the sharpness of raw greens while keeping them raw, and in a fraction of the time. As the textural and taste characteristics are more akin to cooked greens (less strong in flavor, crisp but not tough to the tooth) than eating them raw, I would like to know how massaging greens works at a cellular level to achieve these results. What
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it "goulash", but it doesn't look like the goulashes I've seen on the net. (Sorry about my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice
What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart? Is it easiest to cut out the choke (the fuzzy stuff) before or after steaming the artichoke? Does anything work better than a spoon? Is there any way to remove the choke without cutting out pieces of heart?
I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center. The cupcake that collapsed the most was the Devil's Food Cupcake. This contained: all-purpose flour sugar cocoa powder baking soda salt canola oil vinegar vanilla hot coffee I baked them in a dark cupcake pan with white paper liners. Why did this collapse and how can I stop this?
Arepas are a traditional dish from Venezuelan cuisine. After eating them a couple of times, the other day I decided to try to cook them myself. I searched over the internet the recipe and I found several differences. Ones cooked it mixing the pre-cooked corn flour P.A.N. brand with water, others with milk. Some fry them in the oven, other in the pan. And there is even yellow or white corn flour. So in brief my question is, what's better to cook arepas? to use yellow or white pre-cooked corn flour? to use water or milk? to cook them in the oven or in the pan?