Ad
related to: books on preserving meat recipesebay.com has been visited by 1M+ users in the past month
Search results
Results from the WOW.Com Content Network
The book explains different methods of using spices and making blends for recipes; types of cookware and choosing different vessels for different recipes; preserving food and fruits to make pickles and papad; methods of making butter and ghee and different ways to season them; and ingredient substitutions.
The book was actually a collective effort: the preface states that "a Number of very Curious and Delicate House-wives Clubb'd to furnish out this Collection". [ 1 ] The book contains an early recipe for suet pudding , [ 1 ] and the first printed recipe for orange marmalade , [ 2 ] though without the chunks typically used now.
The Good Cook is a series of instructional cookbooks published by Time-Life Books 1978-1980. It was sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. [1] Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques ...
In 2013, Stacy authored Recipes and Tips for Sustainable Living [12] and in 2018, Preserving 101: Canning, Freezing & Drying. [4] Her writing can be found in many nationwide magazines and publications, such as Southern Living, [5] Backwoodsman Magazine, [13] Art of Manliness, [14] Grit magazine, [15] and The New Pioneer [16] magazine, and others.
Barbara Abdeni Massaad (born March 15, 1970, Beirut) is a Lebanese-American cookbook author, [1] [2] photographer, [3] food consultant, and TV host. She is the author of several cookbooks, including Man’oushé: Inside the Street Corner Lebanese Bakery and Mouneh: Preserving Foods for the Lebanese Pantry, which have been translated into French and Arabic, respectively.
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]
Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. Meat that had been preserved in this way was frequently called "junk" [4] or "salt horse". [5]
Mincemeat is a mixture of chopped apples and dried fruit, distilled spirits or vinegar, spices, and optionally, meat and beef suet. Mincemeat is usually used as a pie or pastry filling. Traditional mincemeat recipes contain meat, notably beef or venison, as this was a way of preserving meat prior to modern preservation methods. [1]
Ad
related to: books on preserving meat recipesebay.com has been visited by 1M+ users in the past month