**************************** * Libro di cucina/ Libro per cuoco (14th/15th c.) * (Anonimo Veneziano) * -- This version based on : Ludovico Frati (ed.): * Libro di cucina del secolo XIV. Livorno 1899. * -- Other edition in : E.
Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts , bacteria , or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy.
Limoncello While searching for a good recipe for Limoncello, I found a lot of conflicting information. Some recipes use vodka, others use grain alcohol (without specifying the potency, which varies) and others even used rum! The alcohol-to-water-to-sugar ratios also varied widely, and it made me wonder if people had typos in the recipes, or were just posting a recipe they had never even tasted! So I started with the premise that grain alcohol will extract the most lemon oil and flavor from lemon zest.
First things first, the CellarVie Wines team cannot lay claim to being responsible for the making of the ‘Ultimate Sandwich’. This remarkable feat of culinary engineering, complete with the beautiful pictures displayed below, arrived in our inbox courtesy of an anonymous email chain on Tuesday afternoon. Jamie Oliver would undoubtedly and perhaps quite correctly, not endorse this as a healthy meal, and it certainly isn't for the faint-hearted but we thought it was a bit of fun nonetheless. So feast your eyes on the ‘Ultimate sandwich’…
Hello, have you missed me? You see, my dog ate my computer so all of those 20 posts I have backed up and ready to hit “publish” on disappeared down fido’s esophagus. To tell the truth this has been a crazy start to the year. Some health stuff, starting a new job, a remodel.
Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly. Dependable, that’s what cast iron is.
Want to learn how to bake bread? Do it! It is about the cheapest, most enjoyable, most rewarding pastime I can think of. I can't promise that these lessons will prevent you from making mistakes, because making mistakes is just part of learning (and something I still do all the time). But hopefully they'll give you some good ways of getting started and help you improve your understand of what is happening inside of your loaf. Lesson One: Your First Loaf - The place to begin.
Ingredients 1 tsp Absinthe 1/2 tsp superfine sugar 2 dashes Peychaud® bitters 1 tsp water 2 oz bourbon whiskey 1 twist lemon peel Pour absinthe into a glass and swirl around to coat the glass; discard any excess. Place the sugar, peychaud bitters, and water into the glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes, add a twist of lemon peel, and serve.