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ePub A Green Guide to Traditional Country Foods: Discover Traditional Ways to Cure and Smoke, Pickle and Preserve, Make Cheese, Bake and More. Henrietta download

by Henrietta Green

ePub A   Green Guide to Traditional Country Foods: Discover Traditional Ways to Cure and Smoke, Pickle and Preserve, Make Cheese, Bake and More. Henrietta download
Author:
Henrietta Green
ISBN13:
978-1907563164
ISBN:
1907563164
Language:
Publisher:
Cico (April 1, 2011)
Category:
Subcategory:
Regional & International
ePub file:
1531 kb
Fb2 file:
1442 kb
Other formats:
mobi lrf docx rtf
Rating:
4.3
Votes:
458

Food expert Henrietta Green shows you traditional food crafts and demonstrates how you can try them in your own kitchen. Contains delicious recipes for baking, curing, pickling, preserving, cheese-making, and more.

Food expert Henrietta Green shows you traditional food crafts and demonstrates how you can try them in your own kitchen. The book is divided into six chapters, starting with the Dairy, where cheese-making and churning butter are explained, followed by enticing recipes to make your own soft cheese, buttermilk, yogurt, and more. With new farmers' markets starting up every week, providing people with locally sourced food sold by the producers themselves, traditional country food is more popular than ever.

A Green Guide to Country Foods. Food expert Henrietta Green shows you traditional food crafts and demonstrates how you can try them in your own kitchen.

It's a fun way to make a traditional meatloaf to give it a new flavor twist. Cure and Smoke Your Own Ham Great tutorial and instructions for curing and smoking your own ham at home

It's a fun way to make a traditional meatloaf to give it a new flavor twist. Cure and Smoke Your Own Ham Great tutorial and instructions for curing and smoking your own ham at home. Cure and Smoke Your Own Ham - if you are trying to control what's in your food, here's a way to do it. Find another way if you are sensitive to nitrites though as one of the ingredients contains them. How to Cure and Smoke Your Own Ham at Home! It's really not that hard, and the results are SO delicious!

than hundred traditional recipes by Hannelore Dittmar-Ilgen.

than hundred traditional recipes by Hannelore Dittmar-Ilgen. Посмотреть все изображения. The Wellness Rebel - Plantbased Pixie. Biscuiteers Book of Iced Gifts by Biscuiteers -Olive Trees and Honey -The Gastroparesis Healing Diet: A Guided Program for Promoting Gastric Relief, Reducing Symptoms and Feeling Great by Tammy Chang -The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan -Mug Crumbles: Ready in 3 Minutes in the Microwave by Christelle Huet-Gomez.

Traditional cheesemakers in Italy and elsewhere make ricotta cheese using whey as their base. Transfer ricotta to a medium bowl and gently fold in the cream, starting with a little splash and adding as much as needed to reach your desired consistency

Traditional cheesemakers in Italy and elsewhere make ricotta cheese using whey as their base. Here’s how they do it. Start with pasteurized milk Transfer ricotta to a medium bowl and gently fold in the cream, starting with a little splash and adding as much as needed to reach your desired consistency. You want creamy ricotta, thick but not chunky.

Электронная книга "The River Cottage Curing and Smoking Handbook: ", Steven Lamb. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "The River Cottage Curing and Smoking Handbook: " для чтения в офлайн-режиме.

Obviously, traditional cultures didn’t know all these things, but they knew fermented food . Modern curing often uses nitrates, which preserve the pink color. This would both dehydrate and smoke the food, without technically cooking it (as the fire contributed only smoke, not heat).

Obviously, traditional cultures didn’t know all these things, but they knew fermented food lasted longer, tasted better, and made them feel better. Why – It’s a low-tech way to store precious meat for long periods of time. Also, the salt penetrates the tissue and, over time, denatures the proteins. This produces glutamate, which tastes really good, and concentrates the meaty flavor. Hot smoking uses smoke and heat to cook and flavor the meat.

Read about popular food & traditional cuisine in Iceland. Before refrigeration, a popular way to preserve food was by smoking. It not only allowed the meat to last, but it also added flavours. See Icelandic dishes you could try on your trip. Another way to make rúgbrauð is to bury the pot near a hot spring and let the geothermal heat bake the bread. When this method is used the bread is usually called ‘hverabrauð’ or hot-spring bread.

Many processes designed to preserve food involve more than one food . A traditional British way of preserving meat (particularly shrimp) is by setting it in a pot and sealing it with a layer of fat.

Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, et., sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink colour. It was a main method of preservation in medieval times and around the 1700s.

Food Expert, Henrietta Green shows you all the traditional food crafts and demonstrates how you can try them in your own kitchen. The book is divided into six chapters, starting with the Dairy, where cheese-making and churning butter are explained, followed by enticing recipes to make your own soft cheese, buttermilk, yogurt and more. Learn the history of bread-making in the Bakehouse, as well as how to bake your own delicious loaves, while the Pantry explains pickling and preserving techniques. For those with a sweet tooth, discover the art of cooking with chocolate and sugar in the Sweet Shop with recipes for childhood classics. In the Smokehouse, find out how to cure meat and fish and how to set up a basic smoker in your own home. Finally, the Butcher's Shop is heaven for meat lovers with detailed explanations of the different cuts of meat, plus how to butterfly joints and make your own sausage meat. Also included are interviews with award-winning producers, who explain the history and the passion that goes into making food. They share their knowledge and experience and offer tips and recipes to try at home.