By Julia Ferre
This accomplished advisor to macrobiotic cooking through chef and cooking teacher Ferre bargains all you want to 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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Extra resources for Basic Macrobiotic Cooking.
CUTTING STYLES 53 Cubes 1. Cut tofu into slabs. 2. Cut each slab into logs. 3. Cut each log, or set of logs, into cubes. Note: Cubes can be large or small. Squares, squash 1. Cut stem from squash. 2. Slice squash lengthwise. 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.
Note: Make long diagonals farther apart for larger chunks. CUTTING STYLES 51 Matchsticks 1. Slice vegetable into diagonals. 2. Overlap diagonal slices, if they haven’t fallen into position when cut. 3. Slice diagonals lengthwise into matchsticks. Note: Pieces can be thick or thin, as desired. Pieces can also be long or short, depending on the length of the diagonals. Each diagonal can be cut individually, but it takes longer than when pieces overlap. Shaved 1. Hold vegetable in your hand straight away from your body.
2 cups millet 6 cups water ⅛ tsp sea salt GRAINS 60 Comments – This procedure and the next are recommended for grains that have thin kernel walls and for cut, rolled, and creamed grains. Both procedures are used with the same grains, cooking times, and number of utensils. However, the grains cook differently. In this hot water method, the grain is added to boiling water and tends to swell only slightly because it is immediately surrounded by hot water. For example, rolled oats become more ﬂuffy.