Ok- so I've been reading like a madwoman and I have lotsa questions Help! 1- Should I be soaking my rice overnight before I cook it? 2- When cooking rice and beans should I be adding kombu to the soaking water, the cooking pot, or both? Wakame recipes often talk about cutting the seaweed. The type I bought is already cut up in the bag in little curls- is this type inferior? 3- I read that I should be storing nuts and seeds in the refrigerator? Is this nonsense? I have them in glass jars on a shelf in the pantry, how long will they last? 4- The nori I bought is very tough and papery, not working for wraps cause I kinda have to tear it with my teeth and the whole business falls apart. Is there a certain brand you can recommend? Thank you, thank you, thank you. -Lea
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