With the changing of seasons, your body becomes more vulnerable to the elements – new weather conditions can shock the immune system and leave it susceptible to illness. In the winter, the air is colder and drier, and it’s often just a matter of time before you catch the sniffles. That’s why it’s incredibly important to focus on immunity now, more than any other time in the year. The best way to avoid a debilitating cold or flu is to attack a compromised immune system head on with preventative measures. One of the most efficient and effective ways to boost your body’s immunity is through fruit and vegetables juices – concentrated detoxifying elixirs that flood your blood cells with nutrition. Your immune system is an umbrella under which multiple parts of the body function, including the lymph nodes and blood vessels, the spleen, white blood cells, the skin, and mucous membranes of the respiratory tract. The immune system is a complex system that doesn’t rely on any one solu...
Brining meat is one of the most divisive kitchen techniques out there. Some, like Alton Brown, famously swear by it; others claim that we’re kind of stressing out over nothing. But if you don’t want to risk a dry, flavorless bird at the holiday season, you’re probably going to want to brine. The only problem? Most brining techniques take between 24 and 72 hours, and when you’re trying to organize everything associated with your big holiday meal, from prepping dessert to getting your gratins in the oven to finding enough fridge space to hold everything until it’s ready to serve, brining meat is one of those things you can kind of forget about until its too late. Luckily, we’ve got a few ideas to make brining meat a snap. 1. A 3-Hour Brine Michael Ruhlman’s quick brining solution is a 3-hour brine. To make it work, though, you’ll need to play with proportions. Ruhlman’s ideal brine is a 5 percent brine — 1 part salt for 20 parts liquid. With a 10 percent brine, you up th...
0 Comments