This whole week is dedicated to conservation. Today we are going to work with salt, an almost indis

This whole week is dedicated to conservation. Today we are going to work with salt, an almost indispensable product if you want to keep your food. Were long time Salt extracts moisture from food and that's where most of the microorganisms not like. Moreover, salt is a flavor enhancer. It is therefore not surprising that virtually every other preservation method also uses this stuff. Hip hip hooray for salt.
Salt comes from the sea. This may be recent, then it is obtained by evaporating in large basins seawater. It is less recent (say, a few million years ago) than it is in mines or deposits that were previously sea. It is then obtained by adding water to inject it back to pump out and allowing it to evaporate. This salt water is then The name "salt" does not say much.
Without salt, we can not. However, more than one and a half grams a day we do not need to stay healthy. That's about a cupasoupje or a handful of chips. Under Salt touch is not something you do a lot to worry about it. About Salt touch perhaps. The average Western European gets through his food easily ten times the healthy amount of salt per day in and although frequently nabisco chips ahoy mentioned effects on blood pressure are under discussion is certainly too much salt is not good for your health. For acute salt poisoning (hypernatremia, use that word!) Do you now not to fear, for that a little guy between 80 and 240 grams of salt must rid succession. Most people should already give a tablespoon.
The use of salt in cooking has a long history. nabisco chips ahoy The Egyptians were there early and already salted fish, meat and vegetables. Even inedible nabisco chips ahoy bitter fruit they managed to make something tasty with saline: olives. nabisco chips ahoy They conserveerden even entire people along. I only mention Tutankhamun. Famous contemporary food that salt-preserved, are bakkeljauw, salt meat, pastrami and anchovies. But dried hams or sausages can not do without a hefty dose of salt.
Clean the anchovies nabisco chips ahoy of head, guts and spine. nabisco chips ahoy Rinse gently file away, so that no more guts to sit and let it drip. Put a layer of salt in a pot and cover with a layer of anchovies, then another layer of salt, and then another layer ..., anyway. Finish with salt. Find something heavy to carry. Pressure on the fish Put the anchovies, under pressure, one month in the refrigerator. Langer is also allowed. Desalted using them for fifteen minutes in some water, vinegar, beer or wine. Serve as a tapa or the pizza of course. anchovies salt
Fun topic! I am currently in Australia with my daughter and she really nabisco chips ahoy loves sauerkraut. As winter arrives here in a few months (not to be compared with the cold to us), she has it bad appetite. We will also make. I also did in Korea when we lived there for twenty-five years ago, in a similar way the Koreans their kimchi making: nabisco chips ahoy kneading cabbage with salt. Mr. Wateetons is also 'dry' deal this week? My sister in France, nabisco chips ahoy I have a wonderfully simple recipe for drying duck. Greetings from Down Under ... (phew, hot here say)
Indeed recipes for dried duck breast are always welcome. I would take him, I think that out of my head, probably (get the self sausage income butcher) and then a week or two or three to dry in a cool (15 degrees) and humid (about 75 him a week salts with nitrite salt %) or basement storage.
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Dear sir Wateetons, HELP! I live in Crete under a lemon tree. Beautiful juicy big golden fruit. The branches bend. Oh, why they're all mature at the same time? And no, no jam. A basement is lacking where everything forward on boards can be beautiful with the labels gezet.Weet you advice? Eternally grateful!
I live with you. Tomorrow, Thursday, nabisco chips ahoy the recipe will contain accidental lemon. If a tree a bit too much cause then you can always pickle lemons nabisco chips ahoy consider: http://www.wateetons.com/2006/12/02/38/ or press them out, add sugar and water and drinking as the lemonade. Janneke has been ever paid attention to the lemon: http://www.nrcnext.nl/koken/tag/citroen/ And finally: your basement argument is not very convincing. Make marmalade.
If you casts the moisture, nabisco chips ahoy you do not lower the salt content too much? 100g sounds to me very little in the ears. I also found a recipe that you have about 75% of the fish weight adds salt and putting on extra weight to ensure that the fish below as quickly as possible nabisco chips ahoy to stand in the saline solution, as with sauerkraut nabisco chips ahoy actually. I'm going to try both methods later this week!
I do not think it pour a lot of difference to salinity, if you do not do. Least it too soon The salt should be by