Salt curing has been used for centuries to preserve ﬁsh caught at sea. It’s also easy to do at home! Surrounding ﬁsh with a sufﬁcient quantity of salt draws out the moisture; this is called dry brining. But salt doesn’t just dry out the food (along with any bacteria and parasites). At sufﬁcient concentration, dry brining actively disrupts a cell’s ability to function and kills it, rendering bacteria and parasites nonviable.
I wrote this up a few years ago but let it languish in my “thoughts” pile—clicking the “publish” button at last. Following up on yesterday’s comments about the US FDA’s proposal to change the food label by adding “added sugars” with a percent daily value is this below gem. I’m not sure it’s going to make much of a difference, although it’s a step in the right direction.
Naked Juice makes a “green machine” drink with “10 green turbo-nutrients”. Take a look at this screen grab of “the boost inside” a bottle—notice anything?
Hint: the qualities of the ingredients are given in mg. Not grams, but milligrams. 100 mg of broccoli = 0.1 g of broccoli.
Here is what 100 mg of broccoli looks like:
This can’t really be right, can it?
Emails to Naked Juice below.
Hi, I purchased a bottle of ”Green Machine” today and was wondering about the ingredients used in it. On the back side of the label, it says the quantities of fruits and ”boosts” inside, such as 100mg of broccoli. Is that 100mg of straight-up, good ol’ fashioned broccoli, or 100mg of some sort of extract or flavor? Thanks!
Thanks for your inquiry about broccoli in Green Machine. The broccoli boost is from broccoli and is not a natural flavor extracted from broccoli.
We appreciate your business, Jeff, and I hope this information is helpful.
Naked Juice Consumer Relations
Thanks for your reply! So to confirm, when the label says “50mg parsley”, that means there’s literally 50 mg of parsley in the bottle?
Thanks for your inquiry about the Green Machine label meaning that there are literally 50 mgs. of parsley in the bottle .
Yes, that’s correct! We follow all FDA labeling regulations and as you can see by the ingredients list, parsley and broccoli are actual ingredients in the Green Machine.
What am I missing?
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PyroCeram on the left; HB II glass (“heat barrier II” – glass treated with a IR reflective coating) on the right.
I am now the proud owner of one tricked-out oven. Some tinkering with the lock mechanism, a hundred bucks and one sheet of PyroCeram later, and my oven now reaches a blistering 900F.
Why would I want to take my oven to 900F? To make the perfect pizza! I had a fantastic phone interview yesterday with a geek-turned-chef, Jeff Varasano, who’s thought about pizza way more than anyone else this side of the Atlantic. Take a look at his extensive write-up to get an idea of what I mean by “extensive”: www.varasanos.com/PizzaRecipe.htm
Oh, and if you’re wondering “What’s PyroCeram?” — it’s a high-heat, thermal-shock resistant glass-like substance that was used in the 50’s to coat missile nosecones and is now used for industrial furnace “view panels”. It’s rated to 1400F, unlike the “normal” glass used (HBII – “heat barrier II” – IR reflective coating), so shouldn’t crack or break in my oven. In testing the “perfect” pizza recipe, I “broke” the glass in my oven door: thermal shock from cold air (or a drop of cold tomato sauce?) hitting it while the oven was at 900F. Definitely not covered by the manufacturer’s warranty.
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One of the fun things about working on the book is the “need” to test everything. I say “need” because, in truth, it’s a lot of fun to geek out over the details and try more permutations than I might otherwise try. (Just like a good coder, gotta try to hit the boundary conditions in writing recipes!)
Yogurt is really way easier to make than I thought: toss a spoon of yogurt into a container of milk and let it sit long enough in a warm environment, and the bacteria from the yogurt (needs to be “live culture”) will chow down on the lactose in the milk. My oven hovers around 110 F when the oven light is on (it probably helps that it’s 9 billion degrees outside right now) – easier than pie.
There are some precautions you should take to avoid culturing the wrong kind of bacteria, so if you want to be thorough, you should do a bit more than “just” toss milk+yogurt into the oven. For a good write-up, see extension.missouri.edu/publications/DisplayPub.aspx?P=GH1183.
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I spend a lot of time thinking about clever ways to save time by cutting out steps (literally) in the kitchen: storing the garlic press with the garlic, tea pots next to the tea, etc.
My friend Paula stores her spices in a drawer where she can see the labels at one glance. It’s a subtle change from the standard spice rack or “shelf of bottles” approach, but having tried it myself now, I really like it. I find it makes finding what I’m looking for much easier – and faster – especially since I have a pretty large collection of spices.
How do you organize your spices?
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