Olives
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.


Ginger
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
Quince
PREPARING QUINCE
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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