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Coarsely textured with a popping crunch, whole-grain mustard is made by combining black, brown, and yellow mustard seeds with water and white vinegar until just soft enough to form a rough paste.

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Apple cider vinegar dosage depends on the reason you're using it. In general, Ti says, "I recommend 1 teaspoon to tablespoon ACV diluted in 6-8 ounces of warm water before meals." ...

“However, apple cider vinegar is usually added at the beginning of the cooking process as the acidity helps to leach out the minerals and amino acids from the bones.” Like my nettle tea fixation, ...

Hamshaw steams the tempeh first which, she explains, helps reduce some of its natural bitterness and allows it to better absorb marinades and sauces.

Meanwhile, in a medium saucepan, combine vinegar, water, garlic, sugar, peppercorns and salt. Bring to a boil and simmer over moderately high heat, stirring, until sugar is dissolved, about 5 minutes.