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Tracklements Savoury Preserves: Traditional, handmade accompaniments for meat, cheese or fish
Di Tracklements
Azioni libro
Inizia a leggere- Editore:
- Pavilion
- Pubblicato:
- Dec 8, 2014
- ISBN:
- 9781909815827
- Formato:
- Libro
Descrizione
Informazioni sul libro
Tracklements Savoury Preserves: Traditional, handmade accompaniments for meat, cheese or fish
Di Tracklements
Descrizione
- Editore:
- Pavilion
- Pubblicato:
- Dec 8, 2014
- ISBN:
- 9781909815827
- Formato:
- Libro
Informazioni sull'autore
Correlati a Tracklements Savoury Preserves
Anteprima del libro
Tracklements Savoury Preserves - Tracklements
grind.
Pickles
Making pickles
Piccalilli
Bengal pickle
Hot aubergine pickle
Farmhouse pickle
Bread & butter pickle
Lemon pickle
Courgette pickle
Hot garlic pickle
Beetroot pickle
‘Pickles, etc., apart from possessing considerable food value, make a tasteless meal appetizing, stimulate the appetite and relieve the monotony of an otherwise dull meal.’
Cyril Grange, The Complete Book of Home Food Preservation, 1947
Pickling is where preserving all began. The original (and for a long time, only) method of storing the glut of the seasons, pickling is the forefather of preserving, from which all modern chutneys and relishes are descended. What started from necessity has developed into a much-loved food embellishment – the food flourish on the plate! The culinary aim of pickling is to make something truly delicious, with a good crunch and bite that invigorates the palate and livens up the meal. The scientific aim of pickling is to create an environment where the natural bacteria that cause vegetables to decay cannot live.
What a relief it must have been for our ancestors to find a way of storing the flavours of summer safely for enjoyment during the barren winter months, especially in countries where the growing season was short. Methods of pickling vary according to the civilisations in which they started. The Romans, for example, relied on verjuice (sour grape juice) or vinegar to keep vegetables edible, whereas in Asia the salted juice of fermented fish and soybeans was used, and this became the base for many of the sauces and ketchups we enjoy today. Irrespective of their provenance, what all pickles had in common was their importance to the various cultures that benefited from them, and their legacies echo in the food customs and traditions of many modern eating
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