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How to preserving. Preserving cook book, canning food, canning ebook

Preserving The Good Cook Series


Preserving is one of book of The Good Cook Series, Inside the book you will see the chapter like below

INTRODUCTION
The art of fixing the seasons I An overview of preserving possibilities I Containers and
wrappings for frozen foods /The butcher wrap I The drugstore wrap I A choice of canning jars I Simple screw-on tops I Using clamped glass lids I A covering of paraffin

FREEZING
Suspending natural processes I The fundamentals of freezing I How to blanch vegetables -and why I Ready-to-serve vegetables I Simple strategies for fruits I Convenient packaging of poultry I A range of meat-handling techniques I Special care for fish

CANNING
Heat-imposed protection I A primer for home canning I A raw-packed favorite I Packing uncooked fruit in sugar syrup I Advance cooking for tenderness and taste I Juices for drinks and syrups I High temperatures for low-acid foods

JELLIES AND JAMS
Alliances of fruit and sugar /The factors in setting I A self-setting jelly enhanced with herbs I Marmalades: suspensions of peel and pulp I Jams: simple blends of crushed fruit and sugar I Conserves: imaginative combinations of fruit and flavorings I Butters and cheeses: reductions of pureed fruit

VINEGAR AND ALCOHOL PRESERVES
Steeping foods in flavor I A two-stage technique for pickling I Ketchup-an essence preserved by vinegar I Combining vegetable relishes I Chutneys and other fruit pickles I A reciprocal union of fruit and alcohol I Progressive melding of just-ripe fruits I A rich amalgam of fruit and meat

FAT-SEALING, DRYING AND BRINING
Tactics that focus on moisture/ A protective shield of fat I A spectrum of dried flavorings I Drying dense foods in warm, moving air /The special uses of brine I Old-fashioned dill pickles fermented with flavorings I Corned beef: a classic of the preserver's art I Adding the distinctive tang of smoke

ANTHOLOGY OF RECIPES
Juices, nectars and syrups 92 I Jellies and marmalades 94 I Jams and conserves 102 I Curds, butters and pastes 114/Vinegars and sauces 120/Pickles 125/Chutneys and relishes 136 I Preserved fruits and vegetables 146

DOWNLOAD COOKING EBOOK PRESERVING - THE GOOD COOK | 240 Mb | Pages 182 | PDF | English


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