Comments for Nourished Kitchen http://nourishedkitchen.com Reviving Traditional Foods Sun, 14 Jan 2018 01:16:05 +0000 hourly 1 https://wordpress.org/?v=4.9.2 Comment on I’ve Fallen for Tigernuts (and a recipe for Nigerian-style Tigernut Milk) by Jenny http://nourishedkitchen.com/tigernut-milk-kunnu-aya/#comment-1113076 Sun, 14 Jan 2018 01:16:05 +0000 http://nourishedkitchen.com/?p=14376#comment-1113076 You could try and let us know how it goes.

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Comment on I’ve Fallen for Tigernuts (and a recipe for Nigerian-style Tigernut Milk) by Sue vail http://nourishedkitchen.com/tigernut-milk-kunnu-aya/#comment-1113054 Sat, 13 Jan 2018 21:44:01 +0000 http://nourishedkitchen.com/?p=14376#comment-1113054 Can tiger nut flour be used instead? Thank you for your article.Sue Vails

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Comment on Milk Kefir: What It Is and How to Brew It by June http://nourishedkitchen.com/milk-kefir/#comment-1113020 Sat, 13 Jan 2018 18:12:22 +0000 http://nourishedkitchen.com/?p=2492#comment-1113020 Hello.
I am reading about milk kefir as I plan to start making it ( I haven’t made it before).
I was reading on another website that it is best to (initially) activate the grains with pasteurised milk, then transition to raw milk (as the raw milk bacteria supposedly competes with the rehydrating kefir grains).
I am not trying to be critical or anything, but because I am new to all this, I am not really sure which way to start ( with pasteurised or raw milk).
If you could offer some advice, I would really appreciate it.
By the way, your website is really great for those people looking to optimise their nutrition.
Thank you.

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Comment on How to Brew Water Kefir (a quick tutorial) by Augustina http://nourishedkitchen.com/water-kefir/#comment-1112853 Fri, 12 Jan 2018 15:26:12 +0000 http://nourishedkitchen.com/?p=2008#comment-1112853 Hello from North Wales. I’ve been making bone broth for several years and lov e it. I usually buy organic chicken carcasses and feet and some wings. But my husband doesn’t like the taste of apple cider vinegar leaves in the bath. So the idea of using wine really appeals. I suffer from Leaky gut and a cup of chicken broth with my meals is really soothing and hopefully healing. So thanks for sharing that.
Also all the info on Water Kefir is very helpful. I’ve used milk kefir using raw local milk but it didn’t agree with me so I shall try it the way you suggest and see if it helps.
Incidentally, after reading ‘Wild Fermentation’ I experimented using a wine instead of salt and/or whey to make Soauerkraut but found it bitter and bland so had to add salt in the end to make it palatable. His other suggestion is using loads of spices to ferment the kraut and that worked very well.

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Comment on Why Your Bone Broth Doesn’t Gel by Analida's Ethnic Spoon http://nourishedkitchen.com/bone-broth-doesnt-gel/#comment-1112838 Fri, 12 Jan 2018 13:27:13 +0000 http://nourishedkitchen.com/?p=19783#comment-1112838 My daughter, since moving to Asia, had gone on and on about the benefits of bone broth. She claims it helps her feel fuller, energized, and it’s less wasteful. Think of all those nutrients we pull from the bone! I’ll have to give this one a go.

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Comment on Why Your Bone Broth Doesn’t Gel by Celia Ready http://nourishedkitchen.com/bone-broth-doesnt-gel/#comment-1112811 Fri, 12 Jan 2018 01:52:28 +0000 http://nourishedkitchen.com/?p=19783#comment-1112811 I was told to stay away from Bone Broth and eat Vegetable Broth because the Bovine in the Bone Broth
is not good to consume due to all the health issues with Cow Disease etc

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Comment on Voodoo Stock: Chicken Feet & Chili Peppers by Cecelia Elliott http://nourishedkitchen.com/chicken-feet-stock/#comment-1112806 Thu, 11 Jan 2018 23:28:25 +0000 http://nourishedkitchen.com/?p=2690#comment-1112806 I have made broth with chicken feet several times and I have never clipped the nails nor peeled anything off. Just today actually, I’ve made a pot of chicken broth because I was hit with a powerful cold bug and decided to strike back with the broth. What I tend to do is get a pound or more of chicken feet and a pound or more of chicken backs and put it all in my pressure cooker with a mirepoix (onion, carrot, celery) and a bouquet garni that contains one or two bay leaves and a Tbsp. each of coriander seed, whole black pepper, dried thyme, rosemary and sage along with a gallon of water. I pressure cook that for an hour and I have a chicken broth that any one of my Grandma’s would be very proud of. And yes, it does gel. The chicken feet I get don’t have that yellow skin on them, but even if they did I would leave it. I figure the skin will only add something, perhaps color, if anything at all.

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Comment on Why Your Bone Broth Doesn’t Gel by Marijke Schellenbach http://nourishedkitchen.com/bone-broth-doesnt-gel/#comment-1112804 Thu, 11 Jan 2018 23:00:17 +0000 http://nourishedkitchen.com/?p=19783#comment-1112804 That was really helpful information. I love making my own bone broth but didn’t know about the wine/vinegar addition. I always look forward to seeing the Nourished Kitchen email in my inbox!

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Comment on Voodoo Stock: Chicken Feet & Chili Peppers by Sheila Perl http://nourishedkitchen.com/chicken-feet-stock/#comment-1112798 Thu, 11 Jan 2018 20:47:12 +0000 http://nourishedkitchen.com/?p=2690#comment-1112798 What a timely article!! I bought a tray of chicken feet from an Asian Market and used them in my bone broth, I had no idea you were supposed to peel them or how!! In any event I will do that to the next lot, my broth turned out lovely though! 🙂

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Comment on Why Your Bone Broth Doesn’t Gel by Jenny http://nourishedkitchen.com/bone-broth-doesnt-gel/#comment-1112794 Thu, 11 Jan 2018 19:31:25 +0000 http://nourishedkitchen.com/?p=19783#comment-1112794 Yes, Kettle and Fire IS expensive, but that’s the exchange your really have to make. At any given moment, we’re balancing time, quality and money. So, when making broth at home, you choose quality and economy and don’t have the benefit of saving time. When choosing a long-simmered broth like Kettle and Fire, you’re choosing quality and saving time, but won’t be saving money. When choosing a low-quality broth from the store, you’re choosing to save time and money, but at the expense of good quality and nutritive value. So, either way, you have to make a decision and determine your priorities.

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