I have been noticing the use of various types of vegetable ash and was curious if anyone has any thoughts on the ingredient. How does one go about making vegetable ash and are there techniques that yield a better tasting ash than other techniques.
Vegetable Ash? Thoughts. Tips.
Started by
jfresch
, Dec 19 2012 08:12 AM
2 replies to this topic
#2
Baselerd
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- participating member
- 327 posts
Posted 19 December 2012 - 10:33 AM
Found a good reply at this site.
It seems it not as straightforward as burning veggies - you have to heat it up to 560-600+ F in a vented, sealed container.
It seems it not as straightforward as burning veggies - you have to heat it up to 560-600+ F in a vented, sealed container.
#3
liuzhou
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- participating member
- 1,165 posts
Posted 20 December 2012 - 03:14 AM
My ex-wife used to make vegetable ash often. And meat ash.
Hence ex.
Hence ex.
...your dancing child with his Chinese suit.
