I am interested in learning more about high meat, specifically what beneficial microbes are found in it. I guess it is aerobic in nature. It is a traditional...
Ed, thank you so much for your help and advice. I will follow your instructions. Happy New Year to you and your family! - Wendy Wendy, assuming that this just...
I haven't tried it, mainly because I DID some research on fermentation, and meat is one of those things that easily grows clostridium (botulism) if you don't...
As I understand it, because the jar is being opened to air out every 3-4 days botulism cannot occur, as that would require an anaerobic environment. And doing...
Thanks Tonio & Heather. I am eating a mostly raw paleo diet now myself. I am very curious about high meat, as I do know some folks who partake in it and get...
Hi Ross, I read somewhere, that Fava beans should be limited also, also one of the sprouting family (alphalpha or brocoli)? Sorry if these two issues are...
Hi Isao, Hope you would visit our Natto group sometime, to add you input. #1 Can I culture other cultures in the same incubator one after another, without fear...
Hi Dom, #1 How do you control the humidity in your incubator? I've looked at the photos, and read as for trying to build a dry heat, and a water method...
Hi Beau, A useful site for all of us, for equipment. Waiting to buy my test tubes. Audrey Sterilization Indicator Strips Heat-sensitive strips that change...
I read if you stir is over 100 times, it helps, also to age cool down incubation for two days after culturing. Audrey ... I want to know what God thinks. The...
... You will need salt bitern that is called nigari. Nigari contains lots of sodium magnasium that help soy proteins make curd. When you add drops of nigari...
... In our daily life circumstance, Yes,you can use incubators one after another. You use hot water rinse of 70-80C degree to boiling temp of 100C to kill or...
You know about hanging meat to soften it and partly break down the tissues before cooking? That is still done in the UK. Also game (pheasants, wild duck,...
And also harder to find/make unless you have access to unpolluted seawater or an inexpensive source of minimally processed natural sea salt. Gypsum (calcium...
nigari is quite easy to find these days, as most ingredients are, thanks to the internet. Very inexpensive stuff Philip Gelb vegetarian chef shakuhachi...
I was thinking about that, and about cheese. The inside of a cheese is anaerobic. Kimchi is anaerobic too. So is wine, the way it is usually made. None of...
i also prefer to buy locally, and living in the San Francisco bay area, well, i am spoiled :) But the net is great for being able to find ingredients that are...
... I buy beef that is dry aged 21 days. It is very tender and flavorful, even when eaten raw (depending on the cut, of course). One time, I got some beef...
... Yes, you are lucky! I'm a former Bay Area resident going back "home" for a month to house-sit for a friend. I'm compiling an exotic-food shopping list,...
Botulism doesn't seem to develop in anything with salt or acid. Actually it's pretty rare in foods ... it seems to be like fireweed, something that pops up if...
Sally, I buy from these ranchers here in Texas. They are in a region that has the best selection of grasses growing nearly year round. They really know...
Heather, Thank you for the complete answer that goes the extra mile! I thought kimchi with anchovies was okay. It has ample salt and has soured nicely. ...
How do you know when kombucha is safe to drink? I've been making it for a few months now, and I love it, though I have to admit that I like the commercial...
Your nose is a more sensitive detector than exists in most labs, and it's been honed over the centuries to work with fermented foods (the kinds of foods that...
Having problems with message search?
Fill out this form to ensure your group is one of the first to be migrated to the new message search system.
