Cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.


Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.














Brown Chicken Stock Recipe
Brown Chicken Stock Category Basic Recipes 
Views 292 
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Ingredients And Procedures
Ingredients
5poundchicken, parts, (backs, necks, carcasses, and giblets), (no livers)
2lgonions, coarsely chopped
2mdcarrots, peeled, trimmed and coarsely chopped
2lgcelery, stalks, with leaves, trimmed, coarsely chopped
2eachgarlic, cloves, crushed
1bnparsley, stems
2eachthyme, sprigs, or
1pnthyme, dried
1eachbay leaf
1/2teaspoonsalt, coarse
6eachpeppercorns

Directions:

Preheat your oven to 450 F.

Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot.

deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.

Pour the stock into containers for storage, label and date.

stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.
 
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