Once boiled, wrap the pot in a blanket then place in a polystyrene box (not nice but in existence so good to re-use) or an Esky and leave to slow cook until lunchtime when you may want to finish cooking for that meal or leave until the evening meal when it may be perfectly cooked. You will cut your energy use in the process.
Slow cooking makes for a beautiful taste, lovely texture and more vibrant food. Broken grains especially, oxidise over time and hence food value degrades. Make your fermented foods (kimchee, sauerkraut etc) now to serve with these hot pots during the colder months. Delish!
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The miso making workshop has been postponed for one week until Saturday May 18th. There are still a couple of places available. Please email us to book your spot.
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Kate and Bren at Daylesford Organics are selling boxes of mixed variety cooking/juicing apples.
$20 per 12kg box
19 Foxs Lane Muskvale Mon-Fri 10am - 4pm.
Ph: 0411 040 412 for more info.