By Julia Ferre
This accomplished advisor to macrobiotic cooking through chef and cooking teacher Ferre bargains all you want to be aware of to embark on a macrobotic way of life, with an emphasis on practicality. absolutely up-to-date and revised from the 1987 original.288pps.
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Extra resources for Basic Macrobiotic Cooking.
Wash the pan in hot soapy water, rinse well, heat, and oil. It is better to season a Dutch oven in an oven than on top of the stove. Heat and oil both the pan and the lid; however, don’t put the lid on the pan while heating or they will seal together. Washing and using – If the pan has been used for dry roasting you don’t need to wash it. For other types of cooking, wash in clean water without soap, gently removing all visible food with an abrasive pad. Then place 1 inch of water in the pan and bring to a boil.
Tools: Care and Use Outﬁtting Your Kitchen In addition to common kitchen tools such as pots and pans, bakeware, mixing bowls, and spoons, the following tools are of great help. Vegetable brush – Different types of natural bristle brushes are available. Some have a handle; some are held in the hand. Use only with clean water; avoid soap. Vegetable brushes can be used to clean bamboo mats and suribachi. Knives – A rectangular Japanese knife is ideal for cutting vegetables as it is lightweight and gives a clean, crisp cut.
Train your ear and eye to recognize your cooker’s sign of full pressure so that you know the correct time to reduce heat. For cookers with a gauge, keep the gauge at the full pressure level. For cookers that rely on sound, observe the noise level. The noise should be steady, although quieter than the peak noise and accompanied by steam escaping the vent and gentle rocking of the weight. If the weight isn’t rocking, gently tap; if there is some hissing and steaming, everything is ﬁne. If there is no steam or noise and if the heat has been very low, the pressure has probably dropped.