Introduction Introduction to mushroom cultivation Step 1. ABOUT MUSHROOMS Step 2. PRODUCING PDA MEDIUM Step 4. MULTIPLYING SPAWN ON SORGHUM SEEDS Step 5. PRODUCING SUBSTRATE BAGS Step 6. Part II. MUSHROOM CULTIVATION BY PEOPLE WITH DISABILITIES - A guide
Jihyun Ryou - a Korean artist about her storage solution for vegetables
Nutrient Database for Standard Reference, Release 18
Graines germées, jeunes pousses Vous pouvez donc faire germer : _ Les légumineuses ou papilionacées: azukis ( petit haricot rouge ), haricots ( sauf les verts ), fénugrec, alfalfa ( luzerne, lentilles ), petits pois, pois chiches, soja vert, trèfle _ Les céréales: avoine, blé, épeautre, maïs, millet, orge, riz, sarrasin, seigle, kamut ( sorte de blé ), quinoa _ Les oléagineux: sésame, tournesol _ Les ombellifères: carotte, céleri branche, céleri rave, fenouil Medorth
Manger des graines germées: l'exemple du blé (Page 1) / L'alimentation en randonnée légère Edit: j'ai modifié le titre 'germination epeautre lentille soja" en "Manger des graines germées: l'exemple du blé" Bonjour, Voici un petit post qui va aborder l'diée de la germination en randonnée.
It's Time to Forage with Google Maps If you live in the northern hemisphere then the time and fruit is ripe to put on your foraging cap. I've been picking and cooking & baking with this year's blackberry crop for about a month now. If you want to know where you can find your nearest fruit trees and edible plants then these Google Maps should be able to help: Urban Edibles - This crowdsourced map can help you find wild food sources in Portland, Oregon. Concrete Jungle - Your Google Maps based guide to wild food sources in the Atlanta area.
le mode de vie macrobiotique
forage.rs Wild Edibles Collective Map
Un article de Wikipédia, l'encyclopédie libre. Figure 1: Diagramme d'une réaction catalytique qui montre l'énergie (E) requise à différentes étapes suivant l'axe du temps (t). Les substrats (A et B) en conditions normales requièrent une quantité d'énergie considérable (E1) pour atteindre l'état de transition A...B, à la suite duquel le produit de réaction (AB) peut se former.
culture ferments enzymes probiotiques fermentation fromages produits laitiers suppléments alimentaire Enzymes
The last survivor, captured with a camera phone before being devoured, because we wanted to eat the pancakes more than we wanted to document them. This morning I cooked up the best pancakes I’ve ever eaten. They were 100% whole wheat but they were so light and fluffy they tasted like they were made with white flour. And the way they were made is the beginning of a grain revolution.
Du cresson à volonté Considéré de tout temps comme diurétique, stimulant et antiscorbutique, le cresson de fontaine était, en outre, réputé chez les Romains qui en mangeaient de grandes quantités, notamment parce qu'ils croyaient que cette plante pouvait prévenir la calvitie et qu'elle stimulait l'activité de l'esprit. Quant aux Grecs, ils affirmaient que le cresson pouvait « redonner raison aux esprits dérangés » et atténuer les effets de l'ivresse, d'où son emploi général dans les banquets. Cresson
20. Fruit Beer Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. The fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. Fruit Beer
Beer Brings Yeast Together As any brewer will tell you, the yeast used to make beer tends to bunch up during fermentation. However, despite thousands of years of brewing and decades of genetic research on yeast, no one was able to explain why yeast stuck together. Now, not only has the gene behind the clumping been discovered, but that gene also offers an interesting look at how life may have become multicellular, and provides a new example of an important evolutionary theory. A team of scientists at Harvard University reported last week that they isolated the single gene that allows yeast to stick together. That gene allows the normally solitary yeast cells to shield themselves from toxins in their environment by banding together in protective balls. Since one of those toxins is the ethanol that the yeast themselves produce, grouping together allows the yeast to survive in the alcohol-rich environment that results from brewing.
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How soy sauce is made - making, history, used, processing, parts, components, steps, product, industry, History, Raw Materials, The Manufacturing Process, Quality Control, Byproducts/Waste Background Soy sauce is one of the world's oldest condiments and has been used in China for more than 2,500 years. It is made from fermenting a mixture of mashed soybeans, salt, and enzymes. It is also made artificially through a chemical process known as acid hydrolysis.
Soy Cultures Soy Crafters Section Tempeh is a delicious, Indonesian, cultured whole bean soyfood with a chewy texture. Whether your interest is in gourmet foods, or cutting back on meat, cholesterol, or calorie consumption for better health, tempeh fills the bill.
Preparation and first fermentation For the preparation of the soy sauce I used several sources, including the recipes the came with the soy cultures I ordered from Gemcultures. As I want to find a recipe for a good soy sauce, I included many different variations in this first try. Chinese soy sauce is made by fermentation of mostly soy beans, while for Japanese soy sauce equal amount of soy and wheat is used. For extra flavour, the wheat is sometimes roasted as well.