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ty, acidic brine should be rinsed from the sauerkraut once it's opened and before it's used. The raw kraut has a slightly crunchy textu re and a mouth-puckering acidity that makes it an excellent garnish on a rich, fatty sausage, but a few bites is enough for most palate s. However, if the sauerkraut is slow-cooked for an extended period in a suitable liquid, it changes dramatically. Its texture softens and its flavor mellows to a mild tang, making it an excellent complement to the flavors of cured and smoked meats. There are several ap Jenny Craig propriate cooking liquids, including plain water, but broths and alcohol are the most common choices. Broth A richly flavored broth can impart its own taste to the sauerkraut, and over time will combine with the kraut's flavors to form a harmonious end result. Beef brot bruce telfer sgs h isn't a good choice for sauerkraut, but chicken broth, vegetable broth and pork or ham broth all work well. Not much broth is require .

h wine and beer are also common cooking liquids for sauerkraut, and they're used in much the same way as broth. If you plan to cook you r kraut in beer, choose a light beer or ale with minimal hops. Strongly hopped beers can become unpleasantly bitter after slow cooking, and dark beers give the kraut an unpleasant appearance. White wines are another excellent choice. Dry white wines help preserve the ta rtness of the kraut, but a slightly off-dry German or German-style white -- a Riesling, Rivaner, or Gewurtztraminer -- gives a rounder, Living Low-Carb mellower flavor. Like dark beers, red wines give the kraut an unattractive hue. Other Ingredients Of course, your choice of cooking li quids is only part of the equation. Most cooks add a number of other ingredients to flavor the sauerkraut, and be flavored in return. O bruce telfer sgs nions and apples are often added to the pot, contributing sweet and savory notes and some moisture. Bay leaves, juniper berries, pepper .

raut, while the kraut flavors and tenderizes the meats.Fresh Versus Dried Pasta Fresh and dried pasta are very different products. Drie d pasta usually contains only two ingredients, water and durum semolina flour. This is an ancestral form of wheat that makes a chewy, p ale-gold noodle that can be stored for extended periods once it's dried. Fresh pasta is very different, usually made from all-purpose f lour or its Italian equivalent. The dough consists mainly of flour and eggs, and some recipes add a pinch of salt or a few drops of oli Macrobiotic Diet ve oil. It's intended for immediate use, though it can be refrigerated or frozen for another occasion. Neither type is innately better; they're just different. Lasagna Noodles Commercial lasagna noodles are broad strips of dried semolina pasta, usually with rippled edge bruce telfer sgs s. Most varieties must be pre-cooked before use because they won't absorb enough liquid from the lasagna's sauce to soften completely a .

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