By Julia Ferre
This complete consultant to macrobiotic cooking by way of chef and cooking teacher Ferre bargains all you must recognize to embark on a macrobotic way of life, with an emphasis on practicality. totally up to date and revised from the 1987 original.288pps.
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Buy seasonal vegetables whenever possible, locally grown if available. Flours should be freshly ground and tofu and tempeh freshly made, or as fresh as possible. Buy undyed, untoasted sea vegetables. Fertile eggs from free-ranging birds are preferred. Buy organic, unreﬁned oils as suggested on pages 16-17. Buy unreﬁned, mineral sea salt. Use unpasteurized and aged soy sauce and miso; pasteurization kills beneﬁcial bacteria. Buy undyed umeboshi with no preservatives added. Bancha twig tea should be roasted and made from older twigs and leaves.
If cooking vegetables or soup, omit the heat diffuser and just turn down the heat. Turn the heat to low or medium-low, enough to maintain pressure. Start timing. Keep full pressure for the full cooking time, not allowing pressure to go up or down. The secret of good pressure cooking is to get the cooker to full pressure and keep it there for the full cooking time. Train your ear and eye to recognize your cooker’s sign of full pressure so that you know the correct time to reduce heat. For cookers with a gauge, keep the gauge at the full pressure level.
3. Remove seeds with a metal spoon. 4. Slice one half into lengthwise pieces. 5. Slice lengthwise pieces into squares. Note: One side of each square will have skin. Squares can be large or small. 54 CUTTING STYLES Squares, greens 1. Place greens ﬂat on top of each other. Notice where the leaf and stem meet. All these junctions should be on top of each other. This causes the bottoms of the stems to be uneven with each other, but will make the greens easier to cut. 2. Cut the stems as desired—rounds are often used, or discard.
Basic Macrobiotic Cooking. by Julia Ferre