Nutrition, food safety, and health resources from CSU Extension
Exploring the Variety and Versatility of Cruciferous Vegetables What do Brussels sprouts, kale, and cauliflower have in common? Aside from being some of the trendiest vegetables of the moment, they are all members of the same botanical family, Cruciferae or Brassicaceae. Other vegetables in this family include, broccoli, cabbage, bok choy, arugula, kohlrabi, […]
To Salt or Not to Salt Cooking recommendations vary regarding the addition of salt when pre-soaking beans before cooking. A state-wide team from Colorado State University Extension tested a new 12-24 hour salted water pre-soak method using electric pressure cookers at a variety of locations and elevations and found the […]
The electric pressure cooker and the slow cooker may look alike, but they function very differently. The name of each appliance says it all — slow-cooked food takes hours, while the electric pressure cooker prepares food quickly. When you’re converting a slow-cooker recipe to an electric pressure cooker, keep the […]
