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Wrap It Up by John Peppin, D.O.
Wrapped Food Recipes from around the World
Wrap It Up by John Peppin, D.O.Wrap It Up by John Peppin, D.O.
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Daily Archives: October 30, 2021

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Carrot, Zucchini and Squash Wrap-Ups

Wrap Up a Tailgate Party, Wrapped Foods RecipesBy John Peppin, D.O., F.A.C.P.October 30, 2021

Slicing vegetables, using a mandoline or vegetable peeler, into long slices opens up all kinds of options for wrapping food.  In the following recipe carrots and zucchini are used, however, other vegetables can be used as well, such as yams, potatoes, and cucumbers. This makes a great appetizer.This dish is also in the first volume…

Pickled Daikon

Culinary Techniques, Tips & Tricks, Wrapped up Fermenting and PIcklingBy John Peppin, D.O., F.A.C.P.October 30, 2021

Daikon is a well known vegetable in asia. It is frequently used as a pickle, as we describe below. When julienned and pickled, these pickles are wonderful on salads, on sandwiches or in sushi. The Japanese have a sushi made with sushi rice and pickled daikon called, oshinko sushi. In Korea they make a type…

Wrap It Up Author, John Peppin
John F. Peppin is a physician with over 30 years of clinical experience, currently consulting. He has published multiple professional articles. His interest in cooking and food has grown over his life and he is a self-taught cook, not a chef.

About "Wrap It Up - Wrapped Food Recipes from Around the World": Why wrap food? The wrapping of food gives food added flavor, kills off bacteria, is more visually pleasing, allows for different ingredients to be included, keeps food moist and holds in flavors. However, it has taken centuries for the wrapping of food to develop into a more sophisticated cooking approach current seen around the world.
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