Depending on the recipe, it can take up to 4 weeks to make sauerkraut, during which you do not have to cook the ingredients. Much of this time is dedicated to inactive cooking time.Know More
After preparing cabbage with other ingredients, such as salt and juniper berries, place it in a glass jar of water and let the cabbage soak overnight. At this time, you must check the ingredients to make sure they are submerged in water.
From here, you let the cabbage continue to soak for 2 weeks, removing any scum that consolidates on the surface. The ingredients should set for at least 4 weeks. At this time, you can remove from the container and prepare for serving. Once refrigerated, it can be stored for up to 6 months in an airtight container.Learn more about Cooking
For easy, authentic German sauerkraut, gather 2 pounds of shredded green cabbage, 1 teaspoon of sugar and 2 tablespoons of salt, either coarse, kosher or sea varieties. Allow the macerating cabbage to sit covered for 2 to 4 weeks, checking occasionally to ensure the product remains submerged in the brine.Full Answer >
A 10- to 12-pound goose takes 2 1/4 to 3 hours to roast in an oven preheated to 350 degrees Fahrenheit. A similar size goose takes 2 to 2 1/2 hours to cook on a grill or 30 minutes per pound in a smoker.Full Answer >
At a temperature of 325 degrees F in a preheated oven, a brined turkey takes about 13 minutes per pound to cook. Alternatively, the turkey is fully cooked when the internal temperature of the deepest part of the breast reaches 175 degrees F.Full Answer >
When added to boiling water, gnocchi cooks in approximately 2 minutes. Once the gnocchi is floating on top of boiling water, it is ready to drain and serve.Full Answer >