Guest guest Posted February 9, 2010 Report Share Posted February 9, 2010 The first cook is generally shorter so as to extract the more heat sensitive elements. The second cook then goes after the deeper stuff. Trevor , cara <herbbabe wrote: > > Trevor, > just curious: why is your first cook shorter than your second cooking? I was taught to make the first cooking longer than the second. > > Cara > > On Feb 9, 2010, at 11:37 AM, pemachophel2001 wrote: > > > Try adding the Chuan Xiong only during the last 5-7 minutes of cooking. Helps it retain its aromatically penetrating function. > > > > , " trevor_erikson " <trevor_erikson@> wrote: > > > > > > Hi Carl, > > > > > > I generally cook Chuan Xiong the same as the other herbs, which is a 15 min first cook, and then a 25 min 2nd cook. > > > > > > Best > > > Trevor > > > > > > , " Carl " <carlhenryk.wallmark@> wrote: > > > > > > > > Hi Trevor > > > > > > > > > > > > > > > > For how long do your patients cook chuan xiong? May sound like a strange > > > > question, but I have been taught that chuan xiong should only be added the > > > > last 10 min, but I often hear otherwise…. > > > > > > > > > > > > > > > > BR > > > > > > > > Carl Wallmark > > > > > > > > > > > > > > > > Med Vänliga Hälsningar > > > > > > > > Carl Henryk Wallmark > > > > > > > > > > > > > > > > Wallmarks Örtmedicin och Akupunkturmottagning > > > > > > > > www.wallmarks.org > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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