Tuesday 27 May 2014
COCONUT MILK RECIPE UPDATE - From Frozen
I love love love coconut. I really do. With that being said, FRESH coconut is the best. When I say fresh, I know it's not the same as it is for people in tropical areas. I live on an island, but it is NOT tropical. lol I live in Newfoundland, it's the eastern most province in Canada, and is very cold during the winter, and warm during the summer, but to some people, it would still be cold.
Anyway, the freshest coconuts we get, are usually very close to getting moldy, or already moldy, so when I find some good ones, I try to grab a few, so that I have them. The last batch of coconut milk I made, wasn't all gone, before I found some more good coconuts at the store. I bought them anyway, because I'd rather have too much than not enough.
I, and by I, I mean by handsome awesome Husband cracked them open for me, and then I pulled the meat out, and peeled the husk away. I then washed the chunks of coconut meat, and froze it in a ziploc bag. It was in the freezer for about a month before I used it. It tasted exactly the same as if I had used it straight from the shell. It was awesome. I let it thaw out, and then went about making my coconut milk as usual. Recipe is also here on my blog. I used warm water this time, and it makes all the fat stay in the coconut milk, which makes it taste wayyyyy better. Coconut fat is actually VERY good for you, look it up! :)
Sunday 25 May 2014
Recipe: Sesame Chicken Breast in Foil Packet for ONE
The other day, I was hungry, and didn't have a lot of time, patience or energy to make something healthy & fantastic. So, what I did was a I took a frozen boneless skinless chicken breast out of the freezer. I got some aluminum foil, put some sesame dressing on it, put the chicken breast on, a little more dressing, wrapped it, and shoved it in the toaster oven on 400 for an hour. It was simple. The recipe could have used a little rice wine vinegar and a little salt, or a dash of soy sauce, but it was ok in a hurry. I had some plain quinoa with it.
All you need to do is follow this super simple "recipe".
1 frozen chicken breast (Boneless and skinless will cook faster.)
Kraft Asian Sesame dressing
Aluminum foil
Lay the chicken on the foil, pour over about a tablespoon of the dressing, turn it over, add another tablespoon or so of dressing, and then wrap with the tin foil.
Put in your oven on 400 for about an hour, or until it is cooked all the way through. Add your own seasonings, and you're done! :)
Saturday 17 May 2014
Product Review: Ninja Professional Blender
I thoroughly researched this product before I bought it, because I noticed it was on sale at Canadian Tire. I really wanted a blender that could make better coconut milk, almond milk, etc, and the blender I had was fine, but that was it, it was only fine. Not great. I had to do a lot of prep work to get my coconut milk and almond milk to turn out well, and I don't always feel like doing that, and don't always have the time.
There were a few Ninja blenders on sale at Canadian Tire in my area, so I looked into them all. The most affordable for me at this time, was the $99 dollar version, which is usually $149.
It was the Ninja Professional Blender. It is 1000 watts of awesomeness. Most Blenders are from 250-700watts, 700 being really on the higher end, and not many are at that point. The next Ninja up is 1500 watts, so I imagine it would turn water into air LOL, if this blenders power at 1000 watts is any indication. It also has blades that go up the stem, through the middle of the larger jug, 6 in total, in 3 spots. I've yet to try a carrot in there, but that's going to happen soon enough. I did try almonds, coconut, frozen strawberries, and ice. All were an awesome success.
The only thing I don't like about this blender, is that the mason jar trick doesn't work with this one. Mason jars do not fit into it, like it does on older blenders, and even the bullet style blenders. Boo!! I was so hoping it would, because it means you have more single serve cups and less clean up right?
Anyway, I hope to be able to buy the better one in the future, but really, this actual one is great, I just would like a little more power for the things I want to do, such as making smoother coconut milk, and then drying the pulp to make flour. This one does the trick, but I imagine the other one would do it a little better. :)
There were a few Ninja blenders on sale at Canadian Tire in my area, so I looked into them all. The most affordable for me at this time, was the $99 dollar version, which is usually $149.
It was the Ninja Professional Blender. It is 1000 watts of awesomeness. Most Blenders are from 250-700watts, 700 being really on the higher end, and not many are at that point. The next Ninja up is 1500 watts, so I imagine it would turn water into air LOL, if this blenders power at 1000 watts is any indication. It also has blades that go up the stem, through the middle of the larger jug, 6 in total, in 3 spots. I've yet to try a carrot in there, but that's going to happen soon enough. I did try almonds, coconut, frozen strawberries, and ice. All were an awesome success.
The only thing I don't like about this blender, is that the mason jar trick doesn't work with this one. Mason jars do not fit into it, like it does on older blenders, and even the bullet style blenders. Boo!! I was so hoping it would, because it means you have more single serve cups and less clean up right?
Anyway, I hope to be able to buy the better one in the future, but really, this actual one is great, I just would like a little more power for the things I want to do, such as making smoother coconut milk, and then drying the pulp to make flour. This one does the trick, but I imagine the other one would do it a little better. :)
Wednesday 14 May 2014
Newfoundland White Bread Recipe - 2 Pans
I like bread, I don't love it, never have really. I'm more of a potato or rice kind of girl.
My Husband, who is an extremely picky eater, (I'm not joking), loves Newfoundland style white bread. I've been trying to duplicate this bread we get at a gas station about 3 hours from here. We obviously rarely go by it, so it's tough to get this bread.
Anyway, I've been experimenting with different recipes and ingredients, baking times, rising times etc, trying to replicate this bread, but it's not happened. I have however, made the perfect bread for us. My Husband loves it, and so does anyone else who tries it. The crust is soft, (Once it cools back down), so there is no need to butter the top.
Here is what you will need
5 Cups of UNbleached white flour. Divided into 3 cups and 2 cups.
3 teaspoons of white sugar
3 tbs butter or margarine
2 teaspoons of salt, less if your margarine or butter was salted.
2 cups of warm milk.
1 3/4 teaspoons of INSTANT yeast. I use Fleischmann's.
Once you've measured out your milk into a big measuring cup, add the butter, salt, and sugar to it. Stir this, and then put it in the microwave for about 2 minutes 35 seconds. It needs to be a bit better than lukewarm, but NOT hot. If it gets hot, just let it cool for a few minutes.
While the milk is heating in the microwave, add the 3 cups flour to the bowl of your mixer. Put the mixing rods in, not the dough hooks, those are for a bit later. Add the yeast now. Then add the lukewarm milk mixture, and turn the mixer on to 2 or 3 speed, you can go faster if you want, it doesn't hurt. I use a wooden spoon to scrape the bottom and sides of the bowl as the mixer is doing it's thing, because it never gets all the dry flour unless I do. I have a Sunbeam one I think. It's not KitchenAid, I wish! Be careful you don't get the spoon caught up in your mixing rods, you can hurt yourself, and your mixer this way. Once all of this seems thoroughly mixed, about 5 minutes, stop the mixer, and remove the rods, and add the dough hooks. Once you add the dough hooks, and turn the mixer back on, slowly add your remaining flour. (2 Cups). You will still need the wooden spoon to help the mixer do it's thing.
Once all of this looks like dough, you can stop the mixer, and finish a little with your own hand kneading. You may need to add a little more flour for this. If the dough looks too wet, add a little more flour, if it looks too dry, then just wait, the gluten that forms will likely help this.
I now cover the bowl with two or three clean tea/dish towels and put it in a safe warm place. My counter, but you can put it in an oven that's off if you wish, or somewhere that's not too hot, not too cold.
Wait 1 hour, then knead the bread with your hands for about 2 minutes. Sprinkle some flour over the dough if it sticks to your hands too much. Cover the dough now, and wait about 15 minutes, then come back and cut it into 6 equal sized portions. Grease your GLASS baking pans, then roll your dough portions into balls, putting 3 in each pan. Then, cover with a plastic bag. I put the dough pans right into a plastic shopping back, the slick kind, not the hard rough walmart kind. lol. Anyway, then once covered, I put the tea towels over it, and wait 2 hours. When you check it, the dough will have expanded to about double or a little more. This is great. The plastic bag helps to seal in heat and moisture, and the tea towels keep things warmer. I find this method helps a LOT.
Then turn your oven to 320 or so. I know, most say 375, but if you do that, your crust will be hard, and your bread not cooked the same inside. If you want crispy crust, do 375 for 30-40 minutes. If you want soft pillowy bread, do 320 for 30 minutes, then 300 for 15 minutes.
Allow your bread to cool if you can, and then enjoy! :D
Here is a picture of the bread I made using this "technique" and recipe last night. Yes, one pan is larger, that always happens to me...lol.
My Husband, who is an extremely picky eater, (I'm not joking), loves Newfoundland style white bread. I've been trying to duplicate this bread we get at a gas station about 3 hours from here. We obviously rarely go by it, so it's tough to get this bread.
Anyway, I've been experimenting with different recipes and ingredients, baking times, rising times etc, trying to replicate this bread, but it's not happened. I have however, made the perfect bread for us. My Husband loves it, and so does anyone else who tries it. The crust is soft, (Once it cools back down), so there is no need to butter the top.
Here is what you will need
5 Cups of UNbleached white flour. Divided into 3 cups and 2 cups.
3 teaspoons of white sugar
3 tbs butter or margarine
2 teaspoons of salt, less if your margarine or butter was salted.
2 cups of warm milk.
1 3/4 teaspoons of INSTANT yeast. I use Fleischmann's.
Once you've measured out your milk into a big measuring cup, add the butter, salt, and sugar to it. Stir this, and then put it in the microwave for about 2 minutes 35 seconds. It needs to be a bit better than lukewarm, but NOT hot. If it gets hot, just let it cool for a few minutes.
While the milk is heating in the microwave, add the 3 cups flour to the bowl of your mixer. Put the mixing rods in, not the dough hooks, those are for a bit later. Add the yeast now. Then add the lukewarm milk mixture, and turn the mixer on to 2 or 3 speed, you can go faster if you want, it doesn't hurt. I use a wooden spoon to scrape the bottom and sides of the bowl as the mixer is doing it's thing, because it never gets all the dry flour unless I do. I have a Sunbeam one I think. It's not KitchenAid, I wish! Be careful you don't get the spoon caught up in your mixing rods, you can hurt yourself, and your mixer this way. Once all of this seems thoroughly mixed, about 5 minutes, stop the mixer, and remove the rods, and add the dough hooks. Once you add the dough hooks, and turn the mixer back on, slowly add your remaining flour. (2 Cups). You will still need the wooden spoon to help the mixer do it's thing.
Once all of this looks like dough, you can stop the mixer, and finish a little with your own hand kneading. You may need to add a little more flour for this. If the dough looks too wet, add a little more flour, if it looks too dry, then just wait, the gluten that forms will likely help this.
I now cover the bowl with two or three clean tea/dish towels and put it in a safe warm place. My counter, but you can put it in an oven that's off if you wish, or somewhere that's not too hot, not too cold.
Wait 1 hour, then knead the bread with your hands for about 2 minutes. Sprinkle some flour over the dough if it sticks to your hands too much. Cover the dough now, and wait about 15 minutes, then come back and cut it into 6 equal sized portions. Grease your GLASS baking pans, then roll your dough portions into balls, putting 3 in each pan. Then, cover with a plastic bag. I put the dough pans right into a plastic shopping back, the slick kind, not the hard rough walmart kind. lol. Anyway, then once covered, I put the tea towels over it, and wait 2 hours. When you check it, the dough will have expanded to about double or a little more. This is great. The plastic bag helps to seal in heat and moisture, and the tea towels keep things warmer. I find this method helps a LOT.
Then turn your oven to 320 or so. I know, most say 375, but if you do that, your crust will be hard, and your bread not cooked the same inside. If you want crispy crust, do 375 for 30-40 minutes. If you want soft pillowy bread, do 320 for 30 minutes, then 300 for 15 minutes.
Allow your bread to cool if you can, and then enjoy! :D
Here is a picture of the bread I made using this "technique" and recipe last night. Yes, one pan is larger, that always happens to me...lol.
 | |
| My Homemade Newfoundland White Bread |
Wednesday 7 May 2014
Recipe: Homemade Coconut Milk
I know some people are lactose intolerant, Vegan, or just want to try new and healthier things.
For me, I have begun eating healthier, because I need to. I have a liver condition, among other things, caused by years of being out of control. Anyway, I love milk, and meat, but I do know that when I don't eat any animal products, I feel much better. It's just hard to give up meat or animal products after a lifetime of eating them.
I read somewhere on the internet about coconut milk, and I went to buy some, but my Doctor told me to read the ingredients. If I can't pronounce it, don't eat it. I also gave myself this rule: If it can't be made outside of a lab, don't eat it. When I read the ingredients in so called healthy or organic milk, I was floored. Carageenan, xantham gum, guar gum, among other things. Carageenan is NOT good for you! It might not be lethal, but I don't want nonsense going in my body when I buy something "organic", or all natural! I also don't like it when companies use trickery and word play to make their products seem more natural. They can say all natural 100% juice, by simply putting "evaporated cane juice" on the ingredients list. I bet you can all very easily figure out what "evaporated cane juice" really is right? SUGAR!! Pure, simple, sugar!! Why not just say what it really is, instead of treating us like idiots, or trying to trick us into thinking we're eating healthy, when we're not. I hate hate hate when companies use wordplay and what they think are clever tricks to get around legalities, or just to seem like they're being honest, when they're not.
So, end of rant. I made my own coconut milk. I looked around for several recipes online, and eventually just went with what I thought was right. The trick here is to use FRESH ripe coconuts. Why not the dried kind you buy for baking? It has sulphites in it. That's bad. (I haven't researched why, but it's bad.) So, fresh is best. (Bob's Red Mill dried coconut would work, it's 100% coconut, nothing else, no sulphites.)
I will describe in another post how to pick out a fresh ripe, non rancid coconut, but I still haven't perfected this yet myself.
Anyway here is the recipe:
2 ripe coconuts. (If you know coconuts, pick the young ones, if not, pick the brown husked ones you normally see)
4 cups of filtered or otherwise pure water. I use natural spring water.
1 awesomely powerful blender, such as the Ninja Blender, or a regular blender.
You need to shell or dehusk the coconuts. (I'm not sure of the proper term). My Husband drills three holes in it for me. I drain out the water, and drink it, because it's awesome, and it called Natures Gatorade.
Then you use a hammer to break the shell open along the "equator" of the shell. Imagine it was a globe, and go from east to west or west to east, but not North to South. Consider the North side of the coconut the side with the "eyes" that you poke the holes through.
Then, you use a BUTTERknife to pry the coconut away from the shell. If it comes off too easily, it's probably a bad coconut. You will see a brown skin still attached. You can use a knife, or potato peeler to remove this. You can leave it on, but I really don't recommend it. It won't hurt you if you leave it on though, but it's not pleasant to chew if you end up eating the coconut after.
If you don't have a powerful blender, once you have the coconut peeled, you need to grate it. This helps to get it smaller for your blender. If you have a Ninja 1000+ watt blender, or a VitaMix, (Totally unaffordable for me), then you can use throw the coconut in without grating it.
Put the 4 cups of water, and the two shredded coconuts in the blender, and blend on high for 3-4 minutes. If you have a blender than is cheaper, make sure you feel around where the motor is, (NOT the blades), and if it gets hot before 4 minutes are up, then turn it off, come back in about an hour, and go again for the remainder of the time.
Use a nut milk bag, a new unused set of panty hose, or something similar to strain the milk. You want to remove as much pulp as possible, to have the consistency of traditional milk.If you live in Newfoundland, you can use a pease/bread/raisin pudding bag, I'm pretty confident this is the same material a nut milk bag is made from. In any case, it's what works for me, and is MUCH cheaper than a nut milk bag, and stronger than panty hose.
Once you have squeezed out as much milk as possible, try a sip! Don't throw the pulp away though, you can freeze it, and use it in desserts or smoothies, or anything your imagination comes up with. If you have a dehydrator, you can make your own coconut flour with this pulp! YAY!
Also, you will likely get some white creamy substance stuck to the side of your blender once you've poured out your milk. This stuff is coconut oil I think. It's good in smoothies, desserts, etc. This is good for you, because it is a certain kind of fat that is great for your body, and easy for your body to break down, so don't throw it away. It's good good good fat!! :)
Anyway, refridgerate your milk for up to 4 days, but make sure you shake it before you use it. I store mine in a mason jar. :) I also added some vanilla, and drank it straight. MMMMMMMM yummy!! If you want even better coconut milk, use younger coconuts, though they are hard to find, and you can also warm your water a bit. Don't make it hot, it changes the taste of the milk too much, but if you use warm water, and pour it over the coconut meat and let it sit for about 10-15 minutes, and blend it while it's still luke warm, you will have the most amazing coconut milk you've ever tried in your whole entire life, ever!!
Love,
Me
Coconuts in plastic.
Coconut Cream/Butter/Oil that's separated from the milk and stuck to the sides of the blender.
The coconut milk, "fat free" because of the separation that happens in the blender.
For me, I have begun eating healthier, because I need to. I have a liver condition, among other things, caused by years of being out of control. Anyway, I love milk, and meat, but I do know that when I don't eat any animal products, I feel much better. It's just hard to give up meat or animal products after a lifetime of eating them.
I read somewhere on the internet about coconut milk, and I went to buy some, but my Doctor told me to read the ingredients. If I can't pronounce it, don't eat it. I also gave myself this rule: If it can't be made outside of a lab, don't eat it. When I read the ingredients in so called healthy or organic milk, I was floored. Carageenan, xantham gum, guar gum, among other things. Carageenan is NOT good for you! It might not be lethal, but I don't want nonsense going in my body when I buy something "organic", or all natural! I also don't like it when companies use trickery and word play to make their products seem more natural. They can say all natural 100% juice, by simply putting "evaporated cane juice" on the ingredients list. I bet you can all very easily figure out what "evaporated cane juice" really is right? SUGAR!! Pure, simple, sugar!! Why not just say what it really is, instead of treating us like idiots, or trying to trick us into thinking we're eating healthy, when we're not. I hate hate hate when companies use wordplay and what they think are clever tricks to get around legalities, or just to seem like they're being honest, when they're not.
So, end of rant. I made my own coconut milk. I looked around for several recipes online, and eventually just went with what I thought was right. The trick here is to use FRESH ripe coconuts. Why not the dried kind you buy for baking? It has sulphites in it. That's bad. (I haven't researched why, but it's bad.) So, fresh is best. (Bob's Red Mill dried coconut would work, it's 100% coconut, nothing else, no sulphites.)
I will describe in another post how to pick out a fresh ripe, non rancid coconut, but I still haven't perfected this yet myself.
Anyway here is the recipe:
2 ripe coconuts. (If you know coconuts, pick the young ones, if not, pick the brown husked ones you normally see)
4 cups of filtered or otherwise pure water. I use natural spring water.
1 awesomely powerful blender, such as the Ninja Blender, or a regular blender.
You need to shell or dehusk the coconuts. (I'm not sure of the proper term). My Husband drills three holes in it for me. I drain out the water, and drink it, because it's awesome, and it called Natures Gatorade.
Then you use a hammer to break the shell open along the "equator" of the shell. Imagine it was a globe, and go from east to west or west to east, but not North to South. Consider the North side of the coconut the side with the "eyes" that you poke the holes through.
Then, you use a BUTTERknife to pry the coconut away from the shell. If it comes off too easily, it's probably a bad coconut. You will see a brown skin still attached. You can use a knife, or potato peeler to remove this. You can leave it on, but I really don't recommend it. It won't hurt you if you leave it on though, but it's not pleasant to chew if you end up eating the coconut after.
If you don't have a powerful blender, once you have the coconut peeled, you need to grate it. This helps to get it smaller for your blender. If you have a Ninja 1000+ watt blender, or a VitaMix, (Totally unaffordable for me), then you can use throw the coconut in without grating it.
Put the 4 cups of water, and the two shredded coconuts in the blender, and blend on high for 3-4 minutes. If you have a blender than is cheaper, make sure you feel around where the motor is, (NOT the blades), and if it gets hot before 4 minutes are up, then turn it off, come back in about an hour, and go again for the remainder of the time.
Use a nut milk bag, a new unused set of panty hose, or something similar to strain the milk. You want to remove as much pulp as possible, to have the consistency of traditional milk.If you live in Newfoundland, you can use a pease/bread/raisin pudding bag, I'm pretty confident this is the same material a nut milk bag is made from. In any case, it's what works for me, and is MUCH cheaper than a nut milk bag, and stronger than panty hose.
Once you have squeezed out as much milk as possible, try a sip! Don't throw the pulp away though, you can freeze it, and use it in desserts or smoothies, or anything your imagination comes up with. If you have a dehydrator, you can make your own coconut flour with this pulp! YAY!
Also, you will likely get some white creamy substance stuck to the side of your blender once you've poured out your milk. This stuff is coconut oil I think. It's good in smoothies, desserts, etc. This is good for you, because it is a certain kind of fat that is great for your body, and easy for your body to break down, so don't throw it away. It's good good good fat!! :)
Anyway, refridgerate your milk for up to 4 days, but make sure you shake it before you use it. I store mine in a mason jar. :) I also added some vanilla, and drank it straight. MMMMMMMM yummy!! If you want even better coconut milk, use younger coconuts, though they are hard to find, and you can also warm your water a bit. Don't make it hot, it changes the taste of the milk too much, but if you use warm water, and pour it over the coconut meat and let it sit for about 10-15 minutes, and blend it while it's still luke warm, you will have the most amazing coconut milk you've ever tried in your whole entire life, ever!!
Love,
Me
Coconuts in plastic.Coconut Cream/Butter/Oil that's separated from the milk and stuck to the sides of the blender.The coconut milk, "fat free" because of the separation that happens in the blender.Monday 5 May 2014
Strange Looking Seagull!
So I went for a walk with my Husband the other day. We go by this "duck" pond, that has a walking trail around it. I put duck in quotations, because at first, the pond didn't really have any ducks, save for the odd straggler every few years. Now, there are ducks there that never ever leave, even in the depths of winter. I think it's because people feed them. I try to bring bird seed, rather than bread, because bread is junk food for birds.
Anyway, we went there, and as we were getting ready to leave, I saw some seagulls, who now also hang around by the dozens, because they know there is easy food to be had. Take a look at this, and tell me what you think this is sticking out of it's neck? Some people have said, a crab or lobster leg, but my Husband says it looked like an extra deformed beak. I think he's right, but then I think the other people could be as well. LOL
Thursday 1 May 2014
Product Review: Dawn Power Lift Dish Detergent
Ok, before I start writing about the dish soap itself, I want to say, I bought it on my own, with my own money. I am not getting paid to write this review.
I saw the dish soap in Wal-Mart, and I liked the fact that it said it had overnight soaking power, in just 5 minutes. I figured I would give it a try. I hate having to leave a dish to soak all night, and coming back to cold, grey goeey water.
I also go for scent, I don't want anything super flowery for my dishes, but I want to smell something clean when washing them. :) I picked the Vibrant Fresh scent. I really like it. I am very picky with things, I won't just give in to something because it gets promoted well. I went into using it, thinking it wouldn't work. It was inexpensive too. :D
It creates a nice foamy lather, which I like. It actually smells nice as well. On to the dishes. I find you have to be very liberal when adding the soap to the water, in order for the dishes to feel clean, and squeaky, but given that it's not expensive, I'm ok with that. It really does get most stuck on foods off in 5 minutes, no more than 15 for really really really baked in/dried on messes. The 15 minute soak is not required often at all. This soap really breaks down the stuck on messes really quickly, most times, its even less than 5 minutes.
I can only think of a couple cons with this product, the first being that it only comes in two scents. The next one is of course how you have to use what I feel is quite a bit to really get the dishes well cleaned, squeaky, with no greasy residue.
The pros are it really does what it says, and gets the stuck on messes off. It also doesn't seem too harsh on my hands, though I would prefer it be milder, but we can't have it all! It also smells nice, and is inexpensive. Give it a try, I bet you will love it! :)
All in all, it is better than the other detergents I have used, and I won't be buying anything else, unless my old favourite, Sunlight, comes out with their version of this overnight soaking power. :) Sunlight dish detergent, the scent of the classic lemon...I love it! :)
I saw the dish soap in Wal-Mart, and I liked the fact that it said it had overnight soaking power, in just 5 minutes. I figured I would give it a try. I hate having to leave a dish to soak all night, and coming back to cold, grey goeey water.
I also go for scent, I don't want anything super flowery for my dishes, but I want to smell something clean when washing them. :) I picked the Vibrant Fresh scent. I really like it. I am very picky with things, I won't just give in to something because it gets promoted well. I went into using it, thinking it wouldn't work. It was inexpensive too. :D
It creates a nice foamy lather, which I like. It actually smells nice as well. On to the dishes. I find you have to be very liberal when adding the soap to the water, in order for the dishes to feel clean, and squeaky, but given that it's not expensive, I'm ok with that. It really does get most stuck on foods off in 5 minutes, no more than 15 for really really really baked in/dried on messes. The 15 minute soak is not required often at all. This soap really breaks down the stuck on messes really quickly, most times, its even less than 5 minutes.
I can only think of a couple cons with this product, the first being that it only comes in two scents. The next one is of course how you have to use what I feel is quite a bit to really get the dishes well cleaned, squeaky, with no greasy residue.
The pros are it really does what it says, and gets the stuck on messes off. It also doesn't seem too harsh on my hands, though I would prefer it be milder, but we can't have it all! It also smells nice, and is inexpensive. Give it a try, I bet you will love it! :)
All in all, it is better than the other detergents I have used, and I won't be buying anything else, unless my old favourite, Sunlight, comes out with their version of this overnight soaking power. :) Sunlight dish detergent, the scent of the classic lemon...I love it! :)
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