Here are some guides for noted food preparation techniques found throughout my recipes.

IMG_0579How to cook dry beans:
Begin by soaking to reduce cooking time; submerge beans in a bowl of water and soak overnight.

Drain and rinse; place in a pot with enough water to cover the beans completely.

Bring to a boil then immediately reduce to a simmer. Cover the pot and cook until beans are tender. Gently stir periodically; add more water as needed to ensure the beans are completely submerged at all times.

NOTES: Cooking time is approximately two hours, depending on the type of beans. One half cup of dry beans typically yields roughly one cup of cooked beans.

IMG_0587How to dry-fry glucomannan noodles:
Empty the noodles into a strainer to drain the packaging liquid; rinse thoroughly.

Heat in a non-stick skillet over medium-low heat for approximately three to five minutes; stir periodically.

When the excess moisture is absorbed, the noodles are ready to add to recipes.

IMG_0320edHow to make powdered erythritol:
Place a small amount of granular erythritol in a clean cofee or spice grinder. Grind in batches until you have the desired amount. Store leftovers in an airtight container to avoid contact with moisture.


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