Turtlelove

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  • in reply to: mung Bean soup #2993
    Turtlelove
    Participant
    @turtlelove

    Wgriffin, I think that popping the mustard seeds is the trick. Heat the oil hot but not to start smoking & burn. I do this by closely watching the oil heat up & when I think it’s hot but not too hot, I put just a few mustard seeds in. When they start to pop, I add the rest of the mustard seeds. That way I can monitor the heat & know that the oil is hot enough so they will all pop. One time I cooked the seeds very hot but not too hot & the soup had a wonderful nutty flavor. I would personally try to do this again.
    DO NOT add the spices until your seeds are all popping & then you may want to turn your spices heat down a bit, but still simmering your ghee.
    Best wishes!

    in reply to: Herbal remedies Help #2262
    Turtlelove
    Participant
    @turtlelove

    Please post here to share with more people instead of emailing so many. I am interested in restoring pigment for my skin.

    • This reply was modified 8 months, 2 weeks ago by Turtlelove.
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