By Julia Ferre
This finished consultant to macrobiotic cooking by means of chef and cooking teacher Ferre bargains all you want to comprehend to embark on a macrobotic way of life, with an emphasis on practicality. totally up-to-date and revised from the 1987 original.288pps.
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Additional info for Basic Macrobiotic Cooking.
If foam comes out from the vent, the cooker may be too full. A little foam is not unusual, but if there is so much that it covers the lid, the vent may clog and create a problem. Watch carefully. If steam comes out with the foam, the vent is open. Beans often produce foam. Removing the cover – Let the pressure drop completely before removing the weight and cover. This is important. Let stand until the pressure drops, or run cold water over the lid, especially when cooking vegetables. When there is no steam or noise when tapping the weight, remove the weight, and then the cover.
Grind lightly when crushing seeds or mixing ingredients. Grind strongly when grinding salt or when making a ﬁne mixture. It is easy to grind strongly when the bowl is on the ﬂoor and wedged into a corner. Cleaning – An easy way to clean the grooves is to pour hot water or broth around bowl to loosen clinging ingredients. Remove and add to soup. Then wash bowl in clean water with a vegetable brush; avoid soap. Cutting Vegetables Cutting vegetables is a creative outlet in cooking. A cook can use different cutting styles in an individual dish or over the whole meal for variety and for appeal.
Cut each slab into logs. 3. Cut each log, or set of logs, into cubes. Note: Cubes can be large or small. Squares, squash 1. Cut stem from squash. 2. Slice squash lengthwise. 3. Remove seeds with a metal spoon. 4. Slice one half into lengthwise pieces. 5. Slice lengthwise pieces into squares. Note: One side of each square will have skin. Squares can be large or small. 54 CUTTING STYLES Squares, greens 1. Place greens ﬂat on top of each other. Notice where the leaf and stem meet. All these junctions should be on top of each other.