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An outlier group of food chemists, ethically against the creation of yet another chemical food additive, suggested an option. Shift focus, they said. Look away from the amino acid, and instead remove the sugars, which only required the time- honored practice of anaerobic fermentation. Pickl-It®, designed after ancient vessels that eliminated oxygen during fermentation, has been used for over a decade to easily convert high-sugar foods to low- sugar. In turn, detrimental toxins like acrylamide are reduced. The goal: use natural food-sugar to fuel fermentation, not the toxins in your food or your body. Potato Fermentation Recipe Thousands of generations survived on potatoes and other starchy tubers. The difference between then and now is they used the power of fermentation to convert high- carb into low-carb. Pickl-It® anaerobic fermentation removes problematic simple-starches, up to 90%, while resistant starch, potassium, and vitamin C are retained, which are all crucial for your health. Amino acids are converted, easily digested, and utilized in the body. Waxy, starchy, yam or sweet potato, benefit from a quick Pickl-It® ferment to create healthy French fries, hash browns, veggie or potato chips. There are endless possibilities for tasty side-dishes or main-courses using Pickl-It® fermented potatoes as a main ingredient. Whether boiled, pan- fried, roasted, gratin, scalloped, diced, sliced or mashed, traditionally fermented potatoes are a delicious, low-carb, health food. Pickl-It® Sweet Potato French-Fry One 3-liter Pickl-It® 2 ½ pounds sweet potato 6 cups filtered water 44 grams white, solar-dried (not heat-treated), iodine and anti- caking free salt Method: Peel potatoes, then cut into large, Texas-style French fries. Place in 3-liter Pickl-It®. Add salt to water, stirring until dissolved --this creates a "brine." Pour "brine" into Pickl-It®. Cover potatoes. Make sure there is at least one-inch of airspace between the top of the brine and the underside of the Pickl-It® lid. Close lid and latch closed. Gently insert airlock into lid-grommet. Pour 2 tablespoons water into the airlock. Snap plastic lid back on airlock. Place Pickl-It® on your kitchen counter, in a dark corner or cabinet, for 24 hours. Preheat oven to 325°F. Open container; pour out and discard brine. Place sweet-potato French fries on a baking sheet. Generously brush on your favorite fat --duck fat, coconut oil, or ghee, are a few examples. Bake for 25-40 minutes, depending on the thickness and cut of your French fry. Any potato works! If fermenting waxy potatoes such as Yukon Gold, increase the fermentation time to 36 hours. If using high-starch Idaho baking potatoes, increase fermentation time to 48 hours. For more products, recipes and ideas visit www.pickl-it.com ML