Download it NOW; Skinless Boneless Chicken Breast Sous vide Recipe Why are my skinless boneless chicken breasts dry? Your chicken meat coming out dry has nothing to do with whether or not you cook the chicken breast in liquid. It has everything to do with the temperature at which the meat is cooked. When high heat comes into contact with meat proteins like skinless chicken breast. The proteins contract and expel the moisture. That it is why it becomes dry. Why are my boneless chicken breasts tough? The condition that causes chicken breasts to be tougher is the hard or woody fibers which meat is made of. As much as 10 percent of boneless and skinless breast meat may show signs of woody breast according to meat experts. Hard or woody fibers is not harmful to humans even if you eat it. Is a sous vide chicken breast good? Yes! It is tender, juicy and yummy. Skinless Boneless Chicken Breast Sous Vide is safe to eat even though it is not cooked to 165°F. The USDA recommends cooking the chicken to 165°F to pasteurize it. Pasteurization is actually based on both the temperature and how long the temperature is maintained. The recommended 165°F is really the best temperature to pasteurize it. However, cooking the chicken to 145° F for 9 minutes will also pasteurize it. This will reduce the bacteria in the chicken without overcooking it.
COOKING TIPS: SKINLESS BONELESS CHICKEN BREAST SOUS VIDE RECIPE
How do you keep skinless boneless chicken breast moist?
a) Buy good quality chicken meat.
Skinless Boneless Chicken Breast
b) Flatten the chicken breasts. Use blade meat tenderizer. Incredible results on boneless chicken breasts including even cooking, retention of meats natural juices and flavors. The proper use of blade meat tenderizer will result in much more juicy and flavorful boneless chicken breast (as the cooking heat has less time to dry out the meat).
Use Blade Meat Tenderizer
c)Use sous vide cooking technique. d) If you do not have a sous vide circulator. Cook at a lower temperature for longer to keep the chicken breast tender and juicy. Cook just until internal temperature reaches about 160ยบ F, then let sit under aluminum foil to cook to a safe internal temperature. e) Put some olive oil. Season the chicken breasts. Marinate in olive oil and other seasonings. Olive oil keeps chicken moist and adds extra flavor.
What temperature do you sous vide boneless chicken breast?
Sous vide skinless and boneless chicken breast temperature and timing chart
Texture
Temperature
Timing Range
Very soft and juicy, served hot
140°F (60°C)
1 1/2 to 4 hours
Juicy, tender, and slightly stringy, served hot
150°F (66°C)
1 to 4 hours
Traditional, juicy, firm, and slightly stringy, served hot
Minimum water depth is 2.5 inches or 6.35 centimeters. The average sous vide circulator can accommodate up to 5 gallons of water, which is equivalent to 20 quarts or 18.927 liters.
Can you sous vide boneless chicken breast too long?
It is possible to overcook chicken meat using a sous vide machine, but it is more difficult. Instead of tasting tender, overcooked sous vide chicken just tastes like an ordinary cooked chicken.
HOW DO YOU SEAR SKINLESS BONELESS CHICKEN BREAST AFTER SOUS VIDE COOKING?
Sure, sous vide gives you perfectly cooked chicken breast, but without that golden sear on top. It is not the same like the one you tasted in a high-quality restaurants. This is all about finishing off your sous vide meat. 1) When the breast is finished cooking by sous vide technique, remove it from the bag and gently pat or wipe it dry. Add a little oil to a pan and heat over medium-high heat until very hot. If you are using a chicken breast with the skin on, simply sear on the skin side. If you are cooking a skinless chicken breast, sear on the smooth side. This method will add another pan to wash. Who want to wash many kitchen utensils after dinner? 2) There is an easy solution and it has called a food-searing torch. If you want fast no-hassle searing, use a culinary blowtorch like this one, EurKitchen Culinary Butane Torch for Sous Vide Cooking. This particular one is affordable and gives the perfect sear.
EurKitchen Culinary Butane Torch for Sous Vide Cooking
Make use of the culinary torch to add some color, smokiness, crunch and added texture to your chicken meat. It makes a big difference to the result, both taste and looks delicious. In addition, it is really pretty fun and you will look like a PRO chef pointing a torch at something. Your kids or a date will be impressed! ☺ Unless you prefer going the skillet method, a culinary torch is a perfect tool to own. Some what related post on impressing somebody: 4 Best Molecular Mixology Kit to Make Cocktails that Will IMPRESS a Girl
Can you eat sous vide without searing?
YES. All sorts of things are okay without searing. Vegetables, fresh eggs, white meats (lobster, chicken, crab), sauces and many others. If you are so lazy that you do not care about searing meat, sous vide cooking has some great easy options. Just think of your food as a frequently served steamed or boiled food. If you do not like the color of the meat cooked in sous vide method, you can top it with your favorite sauce or ketchup (try mango ketchup, plum ketchup, smoked tomato ketchup) to hide its meaty color.
Do you rest meat after sous vide?
Traditionally some people fanatically believed that cooked steaks need to rest (grilling meat myths busted) before serving. Resting means that meat should be placed aside and covered with aluminum foil or a pot cover for five to 10- 15 minutes before they are cut and served. This resting period is to allow time for the temperature gradient within the steak to even out. Sous vide meat can be served immediately after searing without resting.
Can you sous vide chicken breast in marinade?
YES. Commonly, flavoring marinades (olive oil with seasonings) are okay to use at the same time you sous vide the meat, or to leave on during the sous vide process. You might lose some meat penetration if you do not let the meat submerged in the marinade first but cooking it will not spoil the flavor of the food.
Why is my sous vide chicken rubbery?
You cooked it at a very low temperature. Sous vide cooking is intended for meat where you want the protein to remain tender. The meat is properly cooked at 60-65°C (depends on the animal meat), and tough and dry above that recommended temperature. Meat marbled with sinews has to be cooked at a temperature where the sinews (collagen) melt into gelatin. Get this NOW, Accurate Sous Vide Cooking Times- PDF Free Download
Can you stop and start sous vide?
a) You can just put the food on ice or fridge and continue at a later time that is convenient for you. Putting on ice or fridge will stop the cooking process. If you continue the sous vide cooking, subtract the discontinued cooking time to the total cooking time. The answer will be your cooking time remaining. Times for sous vide cooking are open to interpretation and convenience. b)Do Ahead Sous Vide Cooking: Chicken breast or beef steak can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Reheat the meat with sous vide circulator at 100° until warmed through, about 1 hour, before searing with culinary torch or with the use of skillet.
Why sous vide is bad?
Sous vide is bad if you do not know how to follow simple procedure. a) Cooking in plastic is a major sous vide safety concern. If you use food grade plastic this is not an issue. b) For the reason that food is cooked at low temperature in sous vide method, harmful bacteria may grow and will cause food poisoning.
Harmful bacteria can cause food poisoning
Between 4°C and 60°C (or 40°F and 140°F) is the “Danger Zone.” Keep food out of this temperature range because bacteria will multiply rapidly. Between 0°C and 4°C (or 32°F and 40°F), most bacteria will survive but will not multiply quickly. Sous vide foods are usually cooked at lower temperatures than traditional cooking (less than 80°C or 176°F). However, if you heat food at acceptable low temperature and LONG ENOUGH it will kill the bacteria according to the USDA. , most bacteria will actually be destroyed after a few hours, making pasteurization possible. The precision temperature control of sous-vide cooking means it is actually safe for home use. Related Kits: 10 Best Molecular Gastronomy Kit that Will Help You Cook Easily Like a PRO
How do you grill boneless chicken breast on a charcoal grill?
Using a charcoal grill adds a smoky flavor to the chicken meat that is why awesome people like it. Follow these easy steps below to get that juicy and yummy chicken breast while avoiding charred or burned meat. Burned meat is can cause cancer according to many scientific researches. 1)Chicken breast is very lean and mostly protein compared to a beef steak that has fat marbled all the way through it that gives you juiciness. That is why breast easily dries out when you grill it. Chicken breasts are usually uneven in contour. The other part is much thinner than the other end. Due to this unevenness, it is difficult it is to get a uniform doneness.
2) Boneless chicken breast is bland because it has no fat content. You can make it more flavorful or add richness by marinating before charcoal grilling the chicken. This is my secret quick marinade and you can mix it easily. Just mix olive oil, lemon juice, oregano, paprika and fresh garlic (squeezed and thinly chopped). I leave the proportion of the ingredients to your taste and preference.
3) After mixing the marinade brush them liberally on both sides of the lovely breast. Then cover them with plastic wrap and put them back in the fridge for 30 minutes to two hours. If you have a lot of time, you can do it over night. 4)Clean the grill before using to prevent sticking of chicken skin to the grill grates. You can use non-stick grill grates to prevent sticking without using oil.
5) Pre-heat the grill. Use direct medium heat for between 8 to 10 minutes.
6) Put the chicken breast that had skin first on the grates. Lay the side of the breast that had the skin on it because it less likely to stick to the grates. The skin also gets the lovely grill marks easily. The thinner part of the chicken breast is toward the back of the BBQ grill because it has lower temperature as compared to the center of the BBQ grill. In a way you can prevent the over cooking of the thinner part of the meat.
7) Keep the lid down of your BBQ grill as much as possible. Do not move the breast while cooking. Let it sit for the whole 4- 5 minutes on each side to develop browning or Maillard reaction mechanism. 8)Do not overcook the chicken breast to avoid rubbery or tough meat. Check the meat for doneness using a touch test. Press the thickest part of the breast with your finger and it should be firm but not solid hard. You are looking for a perfectly cooked boneless chicken breast like the one you tasted at Chick-fil-A. Related Grilling Tips: 13 Amazing Grilling Myths That Will Make You Cook Longer, Spend More and an Instant Skxawng
RELATED QUESTIONS ON CHICKEN GRILLING TECHNIQUES
How do you keep boneless chicken breast from drying out on the grill?
Brine the boneless chicken breast before grilling to prevent dry and rubbery chicken. Brining is merely submerging the chicken in a salt-water solution for sometime before grilling. This delay the chicken breast from overcooking on the grill and also helps it get lovely grill marks as the increased surface moisture and sugars brown quickly.
Should I put oil on chicken breast before grilling?
Grease your grill to prevent the chicken skin sticking to the grill. Before you light the grill, spray the rack with nonstick cooking spray or brush it with oil.
Why is my grilled chicken breast rubbery or tough?
What makes cooked chicken rubbery? The answer is overcooking. Heat eradicates food borne pathogens, renders fat and expels moisture but it also denatures proteins. This applies to all parts of the chicken especially the breast. In addition, some chickens are affected by a condition called “woody breast,” which is the result of hardened muscle fibers or tough meat. To lessen the chance of getting a woody breast, purchase your chicken from smaller farms or choose spring chicken.
How long do you grill boneless chicken breasts?
Let the boneless chicken breast cook for 8- 10 minutes or until a thermometer reads 165°. Flip the chicken breasts at the halfway point using tongs. I usually like to grill my chicken breast for about 9 minutes, turn them over at the halfway point in order to have lovely sear marks on each side of the breast.
Can you grill frozen chicken breast?
YES. According to the United States Department of Agriculture (USDA), you can safely cook your frozen chicken, as long as you follow general guidelines. In order to skip the thawing step and turn your frozen chicken into a fully-cooked, safe-to-eat meal, use your oven or stove top and just increase your cooking time by at least 50%.
How do you cook boneless chicken breast on a gas grill?
1) Preheat gas grill before cooking to medium-high heat, or 350-400° F. Lightly grease grill surface and add the boneless chicken breast. 2) Close lid and cook 8 minutes, or until bottoms are browned with sear marks or until internal temperature reaches 165° F.
What temperature do you grill chicken on a charcoal grill? Do you grill chicken breast on high or low heat?
If you cook the chicken on too hot a grill, the skin will burn before the flesh cooks. Medium-low is the optimal temperature on a charcoal grill. Heat your grill to between 425 and 450°F for chicken breasts. Medium heat on a gas grill. Such that, you will crisp the skin and avoid flare-ups. Dark meat on the bone is more savory and will juicier on the grill. Related Breast Recipe: Marinated Juicy Chicken Breasts with Grilled Apple Rings Recipe
Is eating chicken liver good for you? Is chicken liver pate healthy? Chicken livers are a cheap but nutritious type of meat. Chicken liver is healthful because it is high in protein, vitamin A, vitamin B-12, vitamin B-6, riboflavin, zinc, iron, phosphorus and folic acid. Liver is the most nutrient dense organ meat. Chicken liver is a top source of vitamin A. Vitamin A is helpful for eye health and for boosting you immune system, including Alzheimer's disease and arthritis. Folic acid is important for fertility and helps prevent certain birth defects. These are the reasons chicken liver pate with bacon is a treat to be enjoyed without guilt.
CHICKEN LIVER PATE WITH BACON RECIPE BY JAMIE OLIVER
Try this chicken liver pate with bacon inspired by Jamie Oliver. This smooth, rich, spreadable chicken liver pรขtรฉ is a classic French dish. It is a perfect dinner party starter. This chicken pate recipe is alcohol free. Jamie Oliver’s luxuriously rich chicken liver pate can be made up to two days in advance for fuss-free entertaining, family dinner or snacks. This homemade chicken liver pate- no alcohol recipe is a decadent treat you can make fast and easy. For those new to eating liver, chicken livers are much more mellow in flavor than beef or bison liver. Lamb liver are not quite as mellow as chicken, but definitely more so than beef. Serves 4 INGREDIENTS: 1/2 pound chicken livers, cleaned and coarsely chopped 2 bacon slices, chopped 1 cup sliced medium mushrooms (any kind you prefer) 1 onion, chopped 1 garlic clove, crushed fresh thyme sprig, or pinch of dried 1 bay leaf 1 stick butter 1-2 tablespoons brandy (optional) 3 tablespoons fresh green peppercorns in brine salt COOKING PROCEDURE: How is liver pate made? 1) Sautรฉ bacon, onion, garlic, mushrooms, livers and herbs in half the butter for 10 minutes until cooked. Discard the bay leaf. 2) Spoon into a blender or food processor with the pan juices and brandy and blend until smooth. 3) Stir in 2 tablespoons of the peppercorns, if using, and add salt to taste. Spoon into a 2-cup serving dish and smooth the top. 4) Clarify remaining butter by heating it until it foams, then strain through cheesecloth. (5 Easy Steps to Make Clarified Butter) 5) Sprinkle remaining peppercorns over pate and pour over melted clarified butter. 6) Refrigerate until set, and then serve with toast. Cooking Notes: Fresh green peppercorns in brine are available in jars or small cans from delicatessens, large supermarkets and on Amazon.com. They are quite soft, and so can be crushed easily. Julia Child's cooking tip called for cooking the diced chicken livers until “stiffened, but still rosy inside.” That is the key to chicken liver mousse that does not taste wrong. What do you serve with chicken liver pate? How do you eat chicken liver pate with bacon? For a stylish and tasty appetizer, serve chicken liver pรขtรฉ with a fresh or toasted thin baguette slices.
Chicken liver pรขtรฉ is perfect for spreading over yummy grain-free crackers. You can also serve with toasted brioche and cornichons. Let your guests self serve, or spread the pรขtรฉ on the bread or toast in advance and arrange them on a garnished plate. What cheese goes with the best chicken liver pate recipe? Get fantastic fresh goat’s cheese and delicious crisp acidic whites, which are a perfect match such as Vouvray, Sancerre or Wisconsin Specialty Cheese. What wine goes well with "chicken liver pate with bacon" ? Chicken Liver Pate and Foie Gras also need wines with some sweetness. Late harvested wines such as Chenin Blanc, Semillon or Sauvignon work exceptionally well. Liver pate and Sauternes have been perfect pairing friends for decades, but if it is a lighter mousse (instead of sliced, sautรฉed) you could go for a Pinot Gris (not Pinot Grigio). If it is a gamier pรขtรฉ, you could try earthy but not too heavy reds like Pinot Noir. Get other liver recipes here: How to Cook Beef Liver with Flour? : Liver with Coriander Recipe How Do You Cook Chicken Livers? Easy Chicken Liver Pate With Cream Recipe
How long does homemade chicken liver pate last? 7-8 days From my experience, 7-8 days is the limit for homemade chicken liver pate in the refrigerator. I recommend you to freeze the rest in single-serve portions. It will keep a lot longer and not lose any quality when you defrost it. How long can you freeze "chicken liver pate with bacon jamie oliver" ? 2 months Yes, you can freeze chicken liver pate. Wrap the chicken pate well and freeze for up to 2 months. Defrost overnight in the fridge and remove from the fridge an hour (less if it is very hot) before serving to take off the chill off. How can you tell if chicken liver is bad? A test for age or shelf life would be to sniff the liver — an ammonia-like odor is a warning sign. Also, feel the liver if you can. Julia Child said a liver should be "slightly moist but not slimy." At times, the plastic packaging can make the liver feel slimy. Rinse it in cold water and check the liver again. Is liver full of toxins? While chicken liver is high in cholesterol, this is not an issue for most people. Just eat in moderation. Another common concern about eating liver is that it may contain toxins. However, the liver does not store toxins. Its function is to process toxins and make them safe or turn them into something that can be safely removed from the body. What is the most popular pate? The world famous pรขtรฉ is probably pรขtรฉ de foie gras, made from the livers of fattened geese.
What is the best chicken liver pate? Where to buy liver pate near me?
The signature patรฉ of the multi-award winning Findlater’s Fine Foods, the yummy smoothness and rich taste of the chicken liver has been finished with a sweet infusion of brandy and port. An undeniable best topping for beef wellington or steak, its gluten free and has been hand crafted in Linlithgow. 2) Sainsbury's Chicken Liver Pรขtรฉ
A French, smooth chicken liver pรขtรฉ enriched with a dash of Port and Cognac 4) Tesco Chicken Liver Pรขtรฉ
Smooth and lightly spiced. A smooth chicken liver and pork fat pรขtรฉ. Seasoned with a delicate spice blend for a balanced flavor. Packaged in a protective atmosphere. 5) Daylesford Organic Chicken Liver Pรขtรฉ
Made with Daylesford chicken livers with a generous splash of port REFERENCES: Jamie Oliver.2019. 5 Ingredients: Quick & Easy Food. Flatiron Books. ASIN: B07KP6782D https://amzn.to/3arV8w1 Nicola Hill. 1995. The Mushroom Cookbook: More Than Sixty Easy, Imaginative Recipes (Basic Ingredients). Running Press Book. ISBN-10: 1561384917. https://amzn.to/3bnF67B
RELATED YOUTUBE PATE VIDEOS:
trimming chicken livers for cooking video Julia Child The French Chef -Terrines and Patรฉ Video
Jamie Oliver is a good person based in his advocacies and helpful projects. When he cooks on telly, it looks delicious; even you have not tasted it yet. I saw Jamie cook this chicken stew dish on telly. This is my version of Jamie Oliver’s Chicken Stew. This is how to make chicken stew at home. Doro Wat, we?t’, wot or tsebhi is an Ethiopian and Eritrean stew that is prepared with fresh chicken, hard-boiled eggs , variety of vegetables, spice mixtures (berbere, niter kibbeh) and seasoned clarified butter. Doro wat is the most popular traditional food in Ethiopia served on special occasions; Wat is traditionally eaten with injera and a single order of yoghurt or homemade cottage cheese. It can be eaten with bread or rice. Injera spongy flat bread made from the millet-like grain known as teff. Teff is very healthful, it contains no gluten, and it is high-level in protein than wheat and has a high concentration of numerous kinds variety of nutrients, including calcium, iron and thiamin. The body easily absorbs the iron from teff. Scroll down below to learn how to make injera. If you do not have injera, you can use other flat breads like Cali'flour Foods Flatbreads.
How to Make Jamie Oliver’s Yummy Chicken Stew- Doro Wat- Jamie Oliver Chicken Recipes
Makes 6 servings Tools: Large bowl Medium cooking pan or pan INGREDIENTS: 1 whole chicken 6 cups red onion (chopped) 1 cup red pepper (berbere) 2 cups butter (spiced) or use clarified butter ¼ tsp. false cardamom or coriander ¼ tsp. black pepper ¼ tsp. bishop’s weed ¼ garlic powder ½ tsp. ginger To taste- add salt ½ cup t’ej honey wine or red wine (learn how to make tej honey below) 4 cups water 6 medium eggs (hard-boiled) 1 medium lime COOKING PROCEDURE: 1) Remove skin from chicken, cut into the usual parts, and wash several times in water. 2) Wash and cut lime into 4 pieces, add to a large bowl of clean water and soak chicken in it. 3) In a medium pan cook onions until golden brown. Add butter. Add red pepper and mix well. Add about ½ cup of water and stir. 4) Add t’ej or red wine. Add the spices and blend well. 5) Add prepared chicken pieces and cook for about 30 to 40 minutes. 6) Add more water and stir gently so as not to separate the meat from the bones. 7) Add salt and stir. 8) When the sauce begins to thicken, sprinkle with black pepper. 9) Add hardboiled eggs to the sauce 10) Serve hot. 11) Store leftovers in the refrigerator. It will taste better when you reheat it.
CHICKEN STEW COOKING TIPS
Can You Put Raw Chicken in Stew? When raw chicken simmers in a pot, it stays moist and gives savor to both the cooking broth. Chicken stew recipes calling for raw chicken to be included right into the stew pot are safe as long as you make sure to heat the chicken through to a safe temperature. The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). How Long Can I Leave Stew in the Slow Cooker? Most stew dishes will cook in 2 to 4 hours at the high setting, or in 6 to 8 hours at the low setting. If your plans for the day entail that long a cooking time, you will need to make a some adjustments to the recipe. Can I Leave Chicken Stew Out Overnight? Chicken stew, soup or stock left to cool overnight, then reboiled for 10 minutes and correctly refrigerated in the morning is still safe to consume because it is not cool long enough for the bacteria to grow and reproduce up to hazardous levels. How Long Can You Keep Chicken Stew in the Fridge? 3 to 4 days Appropriately stored, cooked chicken stew will last for 3 to 4 days in the fridge. To further lengthen the shelf life of cooked chicken stew. Freeze it in enclosed airtight containers or heavy-duty freezer bags.
What is the Difference Between Ethiopian Doro Wat and American Chicken Stew?
Ethiopian Tej is a honey wine or mead that is brewed and consumed in Ethiopia and Eritrea. It is flavored with the powdered leaves and twigs of gesho (Rhamnus prinoides). Gesho is a hops-like bittering agent that is a species of buckthorn.
In Ethiopia, Tej is often homemade or served at tej houses, and is often served in a flask-like pitcher or bottle, called a bereles. You can try making honey wine at home by using this cheap honey wine making kit. Youtube Video: How To Make Tej or Honey Wine (Mead) at Home Making honey wine at home is easy and full of nourishing natural ingredients. Here is how to do it right.
What is Injera Bread?
Ethiopian Injera is a sourdough-risen flatbread with a somewhat spongy texture, usually made out of teff flour. It is the staple and national dish of Ethiopia and Eritrea.
The flat bread is the base or main part of any Ethiopian or Eritrean meal. Injera is the most important part of any Ethiopian meal. It is often both the serving platter and eating utensil for a meal like a spoon. Hearty stews such as doro wat are placed on top of the bread and then the meal is eaten by tearing pieces of injera off and scooping up the stews. How to Make Ethiopian Injera- Ferment Teff Flour This is how I make injera. Check if all of the water that goes into this is warm, not too hot not too cold. This process of fermentation takes 3- 5 days in total but nutritiously satisfying. To make injera, teff flour is mixed with water. The fermentation process is activated by adding ersho. Ersho is a clear, yellow liquid that accumulates on the surface of fermenting teff-flour batter and is collected to serve as an inoculum for the next fermentation. Ersho contains (aerobic) Bacillus species and several yeasts (in order of abundance): Candida milleri, Rhodotorula mucilaginosa, Kluyveromyces marxianus, Pichia naganishii and Debaromyces hansenii. The mixture is then allowed to ferment for an average of two to three days, giving it a mildly sour taste. The injera is baked into large, flat pancakes. The dough's viscosity allows it to be poured onto the baking surface, rather than rolled out, which is unusual for yeast or sourdough bread. Watch Youtube Video: Quick and Easy Way to Make Injera in 3 Days Fermentation
What is the Difference Between Ethiopian Injera and French Crepe?
French Crepe
In terms of shape, injera looks like a French crรชpe and the Indian dosa as a flatbread cooked in a circle and used as a base for other foods.
Indian dosa
In taste and texture, it is more similar to the South Indian appam.
South Indian appam
The bottom surface of the injera, which touches the heating surface, has a relatively smooth texture, while the top is porous. This porous texture makes injera good for scooping up sauces and dishes. REFERENCES: Angel Burns. 2019. Ethiopian Cuisine: A Complete Cookbook of Colorful, Exotic Dishes. ISBN-13: 978-1089610533. https://amzn.to/2GoZc3q Daniel J. Mesfin. 1990. Exotic Ethiopian Cooking: Society, Culture, Hospitality and Traditions, Revised Extended edition. Ethiopian Cookbook Enterprises. ISBN-10: 0961634510. https://amzn.to/36kiX6M Steve Piatz. 2014. The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey. Wine Voyageur Press. ISBN-13: 978-0760345641. https://amzn.to/2Gtd6Bn Teresa Paprock. 2011. You Can Make Injera. lulu.com; null edition. ISBN-10: 1458356434. https://amzn.to/3aNaUTB
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