splendidbetta Posted April 24, 2009 Report Share Posted April 24, 2009 I have revised the recipe and made a new batch of this on Friday. If any of you end up making it, please let me know My Homemade Frozen Fish Food Recipe: http://superbbettas.com/fishfood.html :love: Link to comment Share on other sites More sharing options...
Chuckie Posted April 24, 2009 Report Share Posted April 24, 2009 Thanks Stefan You wrote: Crush garlic properly and allow to rest for at least 20 minutes Can you explain what you mean about letting the garlic rest, and why this is recommended? Thanks :) Link to comment Share on other sites More sharing options...
splendidbetta Posted April 25, 2009 Author Report Share Posted April 25, 2009 After you crush the garlic, just let it sit for 20 minutes or so before you cook or blend it. This allows certain chemical reactions to occur in the garlic that produce beneficial substances, including for cardiovascular health, and antimicrobials. Link to comment Share on other sites More sharing options...
Callatya Posted April 25, 2009 Report Share Posted April 25, 2009 That would be the allicin, yes? Heat destroys it or at least lessens the potency, so be careful if you cook the mixture as you might lose a lot of the benefit. It looks good I'm still not sold on the mammalian offal, but I might give it a go with a mix of white and oily fish to see how it goes It looks like a good method! Link to comment Share on other sites More sharing options...
splendidbetta Posted April 25, 2009 Author Report Share Posted April 25, 2009 Yes, it's Allicin and apparently some other compounds. You don't need to use the liver if you don't want, though it's such a small amount compared to the rest of the ingredients. Link to comment Share on other sites More sharing options...
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