Kogebøger: konservering og frysning

Hjemmehermetikk har endret seg mye i løpet av de 180 årene siden det ble introdusert som en måte å konservere mat på. Forskere har funnet måter å produsere tryggere produkter av høyere kvalitet på. Den første delen av denne publikasjonen forklarer de vitenskapelige prinsippene som hermetikkteknikker er basert på, diskuterer hermetikkutstyr og beskriver riktig bruk av krukker og lokk. Den beskriver grunnleggende hermetikkingredienser og prosedyrer og hvordan du bruker dem for å oppnå sikre hermetiske produkter av høy kvalitet. Til slutt hjelper det deg med å bestemme om og hvor mye du kan eller ikke.Den andre delen av denne publikasjonen er en serie hermetikkveiledninger for spesifikke matvarer. Gir disse veiledningene detaljerte instruksjoner for å lage sukkersirup? og for hermetisering av frukt og fruktprodukter, tomater og tomatprodukter, grønnsaker, rødt kjøtt, fjærfe, sjømat og pickles og relishes. Praktiske retningslinjer for å velge riktige mengder og kvalitet på rå mat følger med hvert sett med veibeskrivelser for frukt, tomater og grønnsaker. De fleste oppskrifter er designet for å gi en full hermetikklast av halvlitere eller liter. Til slutt er det gitt behandlingsjusteringer for høyder over havet for hver matvare

There are many things to consider before the meal to be served from the kitchen through the butler's storage room to the restaurant. Attention must be paid to the preparation of the meal (not the cooking process, but as a comprehensive plan) and all the various details before those who wish to enjoy the meal actually sit down. The meal preparation and menu will be related to the meal itself later. For now, we will focus on its preparation. If you want to put on a formal dinner for a holiday or special occasion this book will tell you how to do it.

¿óng h¿p t¿i nhà ¿ã thay ¿¿i r¿t nhi¿u trong 180 n¿m k¿ t¿ khi nó ¿¿¿c gi¿i thi¿u nh¿ m¿t cách ¿¿ b¿o qu¿n th¿c ph¿m. Các nhà khoa h¿c ¿ã tìm ra cách ¿¿ s¿n xu¿t các s¿n ph¿m ch¿t l¿¿ng cao h¿n, an toàn h¿n. Ph¿n ¿¿u tiên c¿a ¿n ph¿m này gi¿i thích các nguyên t¿c khoa h¿c làm c¿ s¿ cho k¿ thu¿t ¿óng h¿p, th¿o lu¿n v¿ thi¿t b¿ ¿óng h¿p và mô t¿ cách s¿ d¿ng bình và n¿p ¿úng cách. Nó mô t¿ các thành ph¿n và quy trình ¿óng h¿p c¿ b¿n c¿ng nh¿ cách s¿ d¿ng chúng ¿¿ ¿¿t ¿¿¿c các s¿n ph¿m ¿óng h¿p an toàn, ch¿t l¿¿ng cao. Cu¿i cùng, nó giúp b¿n quy¿t ¿¿nh có nên hay không và có th¿ bao nhiêu.Ph¿n th¿ hai c¿a ¿n ph¿m này là m¿t löt các h¿¿ng d¿n ¿óng h¿p cho các löi th¿c ph¿m c¿ th¿ . Nh¿ng h¿¿ng d¿n này cung c¿p h¿¿ng d¿n chi ti¿t ¿¿ làm xi-rô ¿¿¿ng; và ¿¿ ¿óng h¿p trái cây và các s¿n ph¿m t¿ trái cây, cà chua và các s¿n ph¿m t¿ cà chua, rau, th¿t ¿¿, th¿t gia c¿m, h¿i s¿n, d¿a chua và gia v¿. Các h¿¿ng d¿n h¿u ích ¿¿ ch¿n ¿úng s¿ l¿¿ng và ch¿t l¿¿ng th¿c ph¿m s¿ng ¿i kèm v¿i m¿i b¿ h¿¿ng d¿n cho trái cây, cà chua và rau. H¿u h¿t các công th¿c n¿u ¿n ¿¿¿c thi¿t k¿ ¿¿ mang l¿i m¿t l¿¿ng panh höc quarts ¿¿y ¿¿. Cu¿i cùng, các ¿i¿u ch¿nh ch¿ bi¿n ¿¿i v¿i ¿¿ cao so v¿i m¿c n¿¿c bi¿n ¿¿¿c ¿¿a ra cho t¿ng löi th¿c ph¿m

Domácí konzervování se za 180 let od doby, kdy bylo zavedeno jako zp¿sob konzervace potravin, velmi zm¿nilo. V¿dci näli zp¿soby, jak vyráb¿t bezpe¿n¿j¿í a kvalitn¿j¿í produkty. První ¿ást této publikace vysv¿tluje v¿decké principy , na kterých jsou zalo¿eny konzervárenské techniky, pojednává o konzervárenském zäízení a popisuje správné pou¿ití sklenic a ví¿ek. Popisuje základní konzervárenské ingredience a postupy a jak je pou¿ívat k dosäení bezpe¿ných, vysoce kvalitních konzervovaných produkt¿. Nakonec vám pom¿¿e rozhodnout se, zda a v jakém mno¿ství m¿¿ete.Druhou ¿ástí této publikace je série návod¿ na konzervování konkrétních potravin. Tyto p¿íru¿ky nabízejí podrobné pokyny pro výrobu cukrových sirup¿; a pro konzervování ovoce a ovocných produkt¿, raj¿at a raj¿atových produkt¿, zeleniny, ¿erveného masa, dr¿be¿e, mo¿ských plod¿, nakládané zeleniny a pochutin. Praktické pokyny pro výb¿r správného mno¿ství a kvality syrových potravin doprovázejí kädou sadu pokyn¿ pro ovoce, raj¿ata a zeleninu. V¿t¿ina recept¿ je navr¿ena tak, aby poskytla plnou várku p¿llitr¿ nebo litr¿. Nakonec jsou u kädé potraviny uvedeny úpravy zpracování pro nadmo¿skou vý¿ku.

Are you looking for a way to reliably provide for your family in case of a local or global catastrophe? If you can sense the way the wind is blowing and wants to be prepared with a well preserved stockpile of food in the event of a worst case scenario then root cellar contains the complete list of tips and tricks you need to ensure that your root cellar is ready for anything. You will learn:What a root cellar isHow root cellars workWhat you can store in your root cellarStep-by-step guide on building a simple root cellarHow to organize your produce for the best resultsHow to fix common issues with root cellarsHow to clean and sanitize your root cellarAnd much more!This book is written in an interesting and readable manner, without all the fluff. We aim to publish books in a way that will deliver to you all of the necessary information without going into an extreme amount of detail we guarantee you will come out with an expanded knowledge of the topic, from a source you can trust, without having to take days to read about it. Enjoy!

This book is the definitive guideline on how to dry and preserve herbs. It provides you all of the knowledge you need to be able to make the most of your at-home herb garden.This book will enhance skill set when it comes to working out the best methods to dry different types of herbs, increase the longevity of stored herbs and the provide you the best ways to store your herbs. It also provides you guidance's on whether certain herbs should be dried or not, the benefits of drying such herbs and also a range of resources on how dried herbs can be used in your kitchen to improve your every day meals. Here is a preview of what you'll learn...What Herb Drying Actually IsHow Dried Herbs Compare To Fresh HerbsThe Proper Way To Handle And Harvest HerbsThe Easiest And Most Useful Herbs You Can Dry At HomeThe Best Ways To Use Dried HerbsHow To Store Your Dried HerbsGreat Mixed Dried Herb RecipesMuch, Much MoreIf your goal is to live a healthier lifestyle by personally creating your own herbal remedies this book is definitely a must have.This book provides you with all the important information relating to preparing your herbs for use in your recipes. In fact, it is a good idea to have this book handy right alongside your recipe books that you have already purchased from me.It is the necessary reference guide you should never be without.

Get the most out of your food! With a freeze dryer you can preserve your garden, create an emergency food supply, make amazing camping meals, and enjoy healthy snacks-all without sacrificing taste or nutrition. In this book you will learn: PRO TIPS & TRICKS to make your freeze drying experience successful. HOW TO PREPARE different types of food for freeze drying. HOW TO REHYDRATE freeze-dried food. HOW TO USE freeze-dried food in recipes. OUR TESTED RECIPES that are perfect for freeze drying.

This vintage book contains a complete guide to olive farming, with chapters on growing, producing oils, pickling, and common pests and diseases. Contents include: "Cultivation, Oil-making, Pickling, Diseases", "Cultivation", "Gathering the Fruit", "Pickling", "Lye Process", "Pure-water Process", "Green Pickles", "Diseases", "Twig Borer", "Black Scale", "Sooty Mold", "Peacock Leaf Spot", etc. Frederic Theodore Bioletti (1865 - 1939) was an English-born American vintner. He studied at the University of California, Berkeley from 1889 to 1900, where he worked with prominent soil scientist Professor E.W. Hilgard. His work with Hilgard on the fermentation of wines under different conditions were significant in helping California vintners to refine their wine production practices and improving the resulting wines. Bioletti was the first chair of the Department of Viticulture and Enology and founded the grape breeding program at the University of California Agricultural Experiment Station. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new biography of the author.

Evde konserve, yiyecekleri koruman¿n bir yolu olarak tan¿t¿ld¿¿¿ndan bu yana 180 y¿l içinde büyük ölçüde de¿i¿ti.Bilim adamlar¿ daha güvenli, daha kaliteli ürünler üretmenin yollar¿n¿ buldular. Bu yay¿n¿n ilk bölümü, konserve tekniklerinin dayand¿¿¿ bilimsel ilkeleri aç¿klar, konserve ekipmanlar¿n¿ tart¿¿¿r ve kavanoz ve kapaklar¿n do¿ru kullan¿m¿n¿ aç¿klar. Temel konserve malzemeleri ve prosedürleri ile bunlar¿n güvenli, yüksek kaliteli konserve ürünler elde etmek için nas¿l kullan¿lacä¿n¿ aç¿klar. Son olarak, yap¿p yapamayacä¿n¿za ve ne kadar yapabilece¿inize karar vermenize yard¿mc¿ olur.¿Bu yay¿n¿n ikinci bölümü, belirli g¿dalar için bir dizi konserve k¿lavuzudur. Bu k¿lavuzlar, ¿eker ¿urubu yapmak için ayr¿nt¿l¿ talimatlar sunar; ve meyve ve meyve ürünleri, domates ve domates ürünleri, sebzeler, k¿rm¿z¿ et, kümes hayvanlar¿, deniz ürünleri, tur¿u ve çe¿nilerin konservesi için. Meyveler, domatesler ve sebzeler için her bir talimat setine, do¿ru miktar ve kalitede çi¿ g¿dalar¿n seçilmesine yönelik kullan¿¿l¿ k¿lavuzlar e¿lik eder. Ço¿u tarif, tam bir kutu dolusu pint veya quart verecek ¿ekilde tasarlanm¿¿t¿r.Son olarak, her yiyecek için deniz seviyesinden yükseklikler için i¿leme ayarlamalar¿ verilmi¿tir.

Domowe konserwy bardzo si¿ zmieni¿y w ci¿gu 180 lat, odk¿d wprowadzono je jako sposób na przechowywanie ¿ywno¿ci.Naukowcy znale¿li sposoby na wytwarzanie bezpieczniejszych produktów o wy¿szej jako¿ci. Pierwsza cz¿¿¿ tej publikacji wyjänia zasady naukowe, na których opieraj¿ si¿ techniki puszkowania, omawia sprz¿t do puszkowania oraz opisuje w¿äciwe u¿ycie s¿oików i pokrywek. Opisuje podstawowe sk¿adniki i procedury konserwowe oraz sposoby ich wykorzystania w celu uzyskania bezpiecznych produktów konserwowych o wysokiej jako¿ci. Wreszcie, pomaga zdecydowä, czy i ile mo¿esz.Druga cz¿¿¿ tej publikacji to seria poradników dotycz¿cych puszkowania dla okre¿lonych produktów spo¿ywczych. Te przewodniki zawieraj¿ szczegó¿owe wskazówki dotycz¿ce przygotowywania syropów cukrowych; oraz do konserwowania owoców i produktów owocowych, pomidorów i produktów z pomidorów, warzyw, czerwonego mi¿sa, drobiu, owoców morza oraz marynat i przysmaków. Do kädego zestawu wskazówek dotycz¿cych owoców, pomidorów i warzyw do¿¿czone s¿ przydatne wskazówki dotycz¿ce wyboru odpowiedniej ilo¿ci i jako¿ci surowej ¿ywno¿ci. Wi¿kszo¿¿ przepisów jest zaprojektowana tak, aby uzyskä pe¿ny ¿adunek puszek w litrach lub kwartach.Na koniec, dla kädej ¿ywno¿ci podano korekty przetwarzania dla wysoko¿ci nad poziomem morza.

"Strawbridge shares his passion for this artisan ingredient, from distinctive tasting notes and profiles of different salts found around the world to useful techniques--such as brining, curing, charring and preserving--that bring out a world of hidden flavours"--Back cover.

Nadzienie lub nadzienie to jadalna mieszanka, cz¿sto sk¿adaj¿ca si¿ z zió¿ i skrobi, takiej jak chleb, u¿ywana do wype¿niania ubytku podczas przygotowywania innego produktu spo¿ywczego. Wiele produktów spo¿ywczych mo¿e by¿ nadziewanych, w tym drób, owoce morza i warzywa. Jako technika gotowania farsz pomaga zatrzymä wilgo¿, a sama mieszanka s¿u¿y do wzbogacania i wch¿aniania smaków podczas jej przyrz¿dzania.Popularnym rodzajem farszu jest farsz drobiowy, który cz¿sto sk¿ada si¿ z bu¿ki tartej, cebuli, selera, przypraw i zió¿, takich jak szäwia, w po¿¿czeniu z podrobami. Dodatki mog¿ równie¿ zawierä suszone owoce i orzechy (takie jak morele i p¿atki migdäowe) oraz kasztany.Te kreatywne przepisy udowadniaj¿, ¿e ¿¿czenie ró¿nych sk¿adników i tekstur mo¿e zamieni¿ zwyk¿e danie w smaczny posi¿ek. Wi¿c nast¿pnym razem, gdy b¿dziesz szukä sposobu na dodanie wi¿kszej ilo¿ci smaków do obiadu, lunchu lub dodatków, ale nie masz ochoty przedzierä si¿ przez kilka ró¿nych przepisów, wypróbuj sztuk¿ ¿nadziewania".Gwarantuj¿, ¿e pokochasz te nadziewane jedzenie typu ¿wszystko w jednym"!