There are two primary methods to use when cooking a prime rib roast: medium heat and searing. Both use an oven temperature of 325 degrees F. The only difference between them is that with the searing method, you’ll first “sear” the meat in an oven at 450 degrees F for about 20 minutes before turning the oven down to 325 degrees F for the rest of the cooking time.
It's pretty obvious from the charts that brown rice has more nutrients. But is this really significant? After all, in the US, rice is hardly ever eaten by itself. Can't the shortages in the white rice be made up with the side dishes?
The ham you buy at the store is generally wet or brine cured. This process involves injecting the ham with a combination of salt, sugar, sodium nitrite, sodium erythorbate, sodium phosphate, potassium chloride, water, and flavorings.
When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer, they are also an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites
Homemade applesauce is fun to make and can release wonderful aromas in your kitchen. If you’re an applesauce lover, you may already know that applesauce has evolved from the plain old apples, water and sugar recipe of the past. Now, there are exciting twists to the standard recipe that makes eating a bowl of applesauce fun.
There is no comparison between fresh and canned pumpkin. It's like the difference between fresh baked bread, right out of the oven, and store bought, plastic wrapped bread full of lecithin, guar gum and completely dead.
First of all, you should know the shelf life of the type of cheese you are storing. Generally, hard cheeses, like Cheddar and Swiss, last longer than soft cheeses, like Brie. Once opened, Cheddar and Swiss last about 24-28 days in the fridge. Soft cheeses last only about 5 – 7 days.
General food topics
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