Download Easy Cook, Issue 56 (November 2012) PDF

Download Easy Cook, Issue 56 (November 2012) PDF

Effortless cook dinner journal is the UK’s such a lot handy and straight-talking foodstuff dependent journal. each factor is choked with effortless and enjoyable recipes that everybody can take pleasure in. there'll be beneficial beneficial properties on quickly and simple daily suppers, food to get pleasure from on the weekend in addition to quickly menus for tension unfastened exciting. there'll even be attention-grabbing articles at the most sensible snacks, baking recipes and flavor tests.

BBC effortless cook dinner – November 2012
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Extra info for Easy Cook, Issue 56 (November 2012)

Sample text

The edible portions are chopped into very small pieces. A 3–4-ft-deep pit is dug in the forest, usually near a water source to facilitate washing of bamboo-shoot pieces. The bamboo baskets are laid into the pit and lined with leaves. Chopped bamboo-shoot pieces are put into the baskets. When the baskets are full, they are covered with leaves and then sealed. 20). Ekung can be kept for a year in an airtight container at room temperature. 2 Culinary practices and economy Ekung is consumed raw or is cooked with meat, fish, and vegetables by the Nyishing.

These ethnic fermented foods have been extensively studied, and the functional micro­ organisms have been isolated, properly characterized, and identified, 22 Himalayan fermented foods: Microbiology, nutrition, and ethnic values based on modern phenotypic (API and Biolog systems) and genotypic characteristics (RAPD-PCR, rep-PCR, species-specific PCR techniques, 16S rRNA sequencing, DNA-DNA hybridization), and preserved in 15% glycerol at −20°C. Three major groups of microorganisms are present or associated with ethnic fermented foods: bacteria (mostly lactic acid bacteria), yeasts, and mycelial fungi.

The Himalayan people developed such innovative technology without any knowledge of food microbiology or the actual scientific mechanism involved in it, but certainly they know how to use the beneficial (functional) microorganisms for production of foods of their choice and know what needs to be done to get the desired food products. The microbiology, biochemistry, nutrition, functionality, toxicology, food safety, and biotechnology of their fermented foods are unknown to the producers, who are simply practicing an age-old food fermentation technology.

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