GREEK STYLE OLIVES
SALTING METHOD: Place washed olives in a wicker basket or a
plastic container with holes. Cover with medium-coarse salt. Set
basket in sun and protect with a cheesecloth cover. Twice a day for a
week, toss olives to redistribute them, until the bitter fluid is drawn
from them. Bring olives in at night to prevent mold.
Tips for Preparing Ginger:
To remove the skin from fresh mature ginger, peel with a paring knife.
The ginger can then be sliced, minced or julienned. The taste that
ginger imparts to a dish depends upon when it is added during the
cooking process. Added at the beginning, it will lend a subtler flavor
while added near the end, it will deliver a more pungent taste.
Garbanzo Beans (Chick Peas)
To shorten their cooking time and make them easier to digest, garbanzo
beans should be presoaked (presoaking has been found to reduce the
raffinose-type oligosaccharides, sugars associated with causing
flatulence.) There are two basic methods for presoaking. For each you
should start by placing the beans in a saucepan and adding two to three
cups of water per cup of beans.
PREPARING GARBANZO BEANS
Quinces are not eaten fresh because of their astringency (due to high tannin
content). Because of its high pectin content, it’s particularly popular for use
in jams, jellies, and preserves. Quinces tend to hold their shape, so they are
ideal for poaching, stewing, or baking as a dessert.
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