Posted by Tom Talks on Mar 28, 2019
Print Recipe Liver With Cheesy Yeast Servings servings Ingredients 1 lbs beef liver0.5 cups Nutritional Yeast Seasoning 0.5 tbsp salt0.5 tbsp black pepper0.25 tbsp cumin0.5 tbsp garlic powder0.5 tbsp onion powder0.5 tbsp italian seasoning Servings servings Ingredients 1 lbs beef liver0.5 cups Nutritional Yeast Seasoning 0.5 tbsp salt0.5 tbsp black pepper0.25 tbsp cumin0.5 tbsp garlic powder0.5 tbsp onion powder0.5 tbsp italian seasoning Instructions Use a food processor to grind the liver into a paste. Cook the liver in a skillet with the nutritional yeast and seasoning until thoroughly browned. Partition into small containers to freeze. Recipe Notes Nutritional yeast combos with liver very well to cover each other's nutritional bases. This dish is a true super food. Nutritional yeast has a delicious cheesy texture. If palatable, using more nutritional yeast is better for nutrition. Liver does not taste good by itself. To increase palatability, consider adding melted shredded cheese. You can use any liver, but beef liver generally has the best micronutrients. If available, grass fed and pasture raised animals will always have better micronutrients than confined counterparts. Liver is so amazingly dense with micronutrients that you should not consume large amounts of it per week due to vitamin A and copper toxicity. E.g., don't consume a stupid amount like 2 lbs of beef liver per week for years and years. I personally just eat on average a spoonful of liver a day (about 0.5 oz a day). For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking. Powered by WP Ultimate...
Read More »
Posted by Tom Talks on Mar 28, 2019
Print Recipe Pho Bone Broth Prep Time 2 hours Passive Time 3 hours Servings servings Ingredients 6 lbs pork bones1 whole yellow onion (halved)1 packet pho seasoning2.5 oz pho soup base (2.5 oz is about 1/4 jar of Cot Pho Bo base)0.25 cup apple cider vinegar Prep Time 2 hours Passive Time 3 hours Servings servings Ingredients 6 lbs pork bones1 whole yellow onion (halved)1 packet pho seasoning2.5 oz pho soup base (2.5 oz is about 1/4 jar of Cot Pho Bo base)0.25 cup apple cider vinegar Instructions Blanch bones in a large pot of water by bringing to a boil for 10-15 minutes. Skim off and discard the top layer of foam from the blanching process. Discard the water. Place bones in a pressure cooker with the onion halves, apple cider vinegar, pho soup base, and pho seasoning. Cover the bones with fresh water. Only use enough water to barely cover the bones. (More water will yield a diluted broth.) Cook on high pressure for 3-4 hours. After cooking, remove the bones and meat. Discard the bones. Save the meat for a different dish. Cover the pot and put in the fridge to cool for a day. After the pot has cooled, skim off the top layer of fat and marrow. Discard it or save it for cooking other dishes. Scoop out the gelatin bone broth into containers to freeze. Reheat bone broth gelatin to serve. Recipe Notes Animal bones can be found at the butcher at ethnic markets (E.g., Asian supermarkets). You can use whatever animal bones you like, but I have had the best quality broths from pork bones. Beef bones yielded a thinner broth (less collagen). I use an 8 qt Instant Pot for about 6 lbs of bones. (I have two Instant Pots and usually do 12 lbs at once.) I like to take the pork meat and serve it over white rice with hot sauce. I reuse the fat and marrow to make very rich pancakes. Blanching bones is not a necessary step, but it will yield a cleaner looking broth. For a bolder and saltier flavor, consider doubling the amount of pho soup base. If you cannot find BOTH the pho seasoning and pho soup base, you can try omitting one for a weaker flavor broth. Pork bones yield about 25% its weight in meat. (E.g., 12 lbs of pork bones gives me 3 lbs of pork meat) If using a slow cooker, cook for 24-48 hours. If it is your first time making bone broth, be careful to not overfill to avoid overflowing. Consider placing the slow cooker on some kind of pan to catch accidental overflows. Making homemade bone broth is not an easy task. However, it is a cost effective way of getting extra delicious collagen. Powered by WP Ultimate...
Read More »
Recent Comments