New PDF release: 500 Treasured Country Recipes: Mouthwatering, Time-Honored,

By Martha Storey

ISBN-10: 1580172911

ISBN-13: 9781580172912

In this scrumptious assortment, Martha Storey stocks her family's and friends' time-tested country-cooking recipes. those uncomplicated, vintage dishes will fast become your personal family's favorites! From apple pancakes and blackberry gingerbread waffles to chowders, sticky buns, puddings, pies, cookies, cole slaw, pot roast, fried poultry, barbecued ribs, filled squash, grilled corn, chutneys, roast beef, and casseroles of each description, you'll hand those heirloom recipes right down to your kids and grandchildren. Martha additionally teaches you the fundamental talents of the rustic kitchen -- making cheese, yogurt, and butter; curing meats and making sausage; placing up jams, pickles, and tomato sauce; brewing beer; making cider and maple syrup; pulling taffy; making liqueurs; baking bread; making ice cream; and lots more and plenty more.

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Extra info for 500 Treasured Country Recipes: Mouthwatering, Time-Honored, Tried-and-True, Handed-Down, Soul-Satisfying Dishes

Sample text

Immersion freezing – the food is placed into the refrigerant. The refrigerant used depends on the food being frozen. Brine may be used for fish, and sugar solutions for fruit and vegetables. Liquid nitrogen is commonly used in modern freezing processes. Foods are chilled at between 0 °C and 4 °C. Refrigerators, chill cabinets and chill rooms are used to maintain the temperatures of chilled foods. Micro-organism growth is slowed down at these temperatures, although there is concern that some pathogens can still reproduce.

Modern smoked products should still be refrigerated, particularly when they have been vacuum packed. Treating with chemicals Natural and artificial chemicals are both added to food as preservatives. Traditional methods using natural substances are: ❚ Curing or brining – meat and fish are cured by mixing dry salt with the raw food, soaking the food in brine, or injecting the brine into the meat through hollow needles. The salt limits the growth of micro-organisms. Some products such as bacon and herring are smoked in addition to curing.

Checks should also be carried out for any pests that may have been delivered with the food. Salad and fruits which are served without being cooked or peeled can be sanitised in a very weak chlorine solution to destroy any micro-organisms. Refrigerated stores Refrigerated stores include refrigerators, freezers, walk-in chill stores and chill cabinets. They should be used to store high-risk foods – those most prone to bacterial contamination and spoilage. Refrigerators and chill stores are used for storing perishable foods such as meat and dairy products for short periods.

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500 Treasured Country Recipes: Mouthwatering, Time-Honored, Tried-and-True, Handed-Down, Soul-Satisfying Dishes by Martha Storey


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