Download Food Main Course Cookbook by Michaela Fenix and Myrna Segismundo PDF

By Michaela Fenix and Myrna Segismundo

Show description

Read Online or Download Food Main Course Cookbook PDF

Best cooking by ingredient books

Grow. Cook. Preserve.: The Complete Guide to Sustainable Food

Clean, sustainable meals and scrumptious, hand made dishes--right at domestic! brilliant, crisp vegetables. Juicy, vine-ripened tomatoes. candy, mouthwatering strawberries. With develop. cook dinner. guard. , you are going to develop sustainable produce correct on your own residence. even if you've an incredible yard or simply a balcony, this e-book exhibits you the way to construct a thriving backyard and feed your loved ones nutritious, homegrown nutrients throughout the year.

Spices: A Global History

The odor of oregano instantly conjures the comforts of Italian foodstuff, curry is synonymous with Indian taste, and the fireplace of chili peppers ignites the food of Latin the US. Spices are usually the ignored necessities that outline our best consuming stories. during this international historical past of spices, Fred Czarra tracks the trail of those basic components from the alternate routes of the traditional global to the McCormick’s brand’s modern domination of the worldwide spice marketplace.

Cheese, Pears, and History in a Proverb

"Do now not enable the peasant know the way solid cheese is with pears" is going the outdated asserting. Intrigued by means of those phrases and their portent, Massimo Montanari unravels their beginning and application. Perusing archival cookbooks, agricultural and nutritional treatises, literary works, and anthologies of loved sayings, he unearths within the nobility's not easy palates and mild stomachs a compelling recipe for social behavior.

Additional info for Food Main Course Cookbook

Sample text

4. What are the varieties of artificial casings? 5. How are beef rounds and middle casings prepared before stuffing? 6. What type of knot is used for beef middle, round, or bung casings and why is it important? 7. How are sheep or hog casings handled before being attached to the nozzle of the sausage stuffer? 8. How are beef round and middle casings purchased? 9. In what part of the intestine is bung located? 10. What are five sizes of natural casings? 11. Name two items made with each of the five sizes of natural casings.

I’m sure more research will reveal that this discovery occurred much earlier. Nitrate is present in the evaporated salt harvested from the sea. Salt alone does not produce the red color, but as discovered in the 1900s, sodium and potassium nitrates present in pure salt do. This discovery proved that potassium nitrate was converted into sodium nitrate by bacteria found in meat and then converted into nitric oxide. Hence, the more myoglobin present in meat, the more the red color shows. Chicken and turkey have the lowest myoglobin content.

Marco Polo reported in his diaries that the Mongolian soldiers always kept blood sausages in their packs on long military trips. Nomadic Massai tribes in Kenya still eat cooked or raw animal blood for its nutritional value. The pig’s head is great to work with but must be ordered in advance to allow slow defrosting. I suggest you buy them cut in half. If fresh, rinse them well with warm water; if frozen, defrost them slowly in the refrigerator and rinse them in cold water. Simmer them in a large pot until tender or the meat is loosening from the bone.

Download PDF sample

Rated 4.10 of 5 – based on 25 votes