Guest guest Posted October 29, 2005 Report Share Posted October 29, 2005 I have received nearly 20 requests for the cooking instructions. here¹s the link for cooking for one and all. http://www.chinaherbco.com/carafrank/code/recepies.html#crockpot Bear this in mind: some herbs are more absorbent: you may need more or less water. The bottom line for cooking times is this: no matter how long it takes to come to a simmer, once it is simmering, it only needs to cook for another 45-60 minutes. It is actually possible to overcook the herbs. The will absorb too much water. That¹s happened maybe twice over the years. Out of thousands of bags of herbs. But there is a WIDE margin for inaccuracy here. Very user friendly No presoaking is necessary Shells and minerals don¹t need to be cooked longer The amount of water refers to large bags that last an entire week. So I am not sure how this method works for small bags where the goal is to yield 2 cups of tea. Perhaps one could use those smaller potpourri pots that were popular a few years ago. To create larger bags just multiply be 3. So 9 grams becomes 9 qian. I really stand behind this method and the large bag method. You can try this before defaulting to powders and other patents I think that cooking herbs daily is a historical precedent based on the lack of refrigeration. But we do have this technology. Lets use it. There is very little degradation of the product over the course of a week. -- Cara O. Frank, R.Ac, Dipl Ac & Ch.H. President China Herb Company Program Director of the Chinese Herb Program Tai Sophia Institute for the Healing Arts office: 215- 438-2977 fax: 215-849-3338 Www.chinaherbco.com Www.carafrank.com Quote Link to comment Share on other sites More sharing options...
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