Pulling joseph monte in aspic and confierea. Our ancestors have realized that one of the best and most effective methods of food preservation was to forbid oxygen and food to keep have to keep among other foods. Aspic was discovered in the Middle Ages, when chefs have found a way to convert various stocks in gelatin. So they started to "wrap" in aspic food, especially meat and seafood-gelatin prevent damage to food and oxygen penetration. Confierea involves staying away all the oxygen. There are two forms: for flesh-meat is cooked in its own fat, then cooled, joseph monte forms a crust fat, then put it in a bowl; fruit, fat is replaced with sugar. The atmosphere changed. The air is extremely useful and necessary plants and animals. But when they turn into food, there are problems, becoming worst enemy air-oxygen attack food, favors joseph monte and encourages joseph monte their damage causing microbes. Modified atmosphere technique is simple: to provide a controlled atmosphere with carbon dioxide for food to keep their freshness joseph monte longer-old technique is being used by 1930 vessels carrying perishable goods. Although it seems uncertain, modified atmosphere contains small amounts of oxygen, nitrogen, carbon dioxide, all present in Earth's atmosphere. "Treatment" with lye. Usually lye is used in soaps and various cleaning agents. It is extremely caustic and very poisonous, but it is also used for food preservation. In combination with fat, lye generates a process called saponification, resulting soap. Saponification method of conservation preserves food texture, taste and smell pleasantly salty olives technique is applied. Saponification is only in industry and should not be attempted at home because joseph monte any wrong step in this complex process can lead to poisoning or even death. Conservation "natural". In the modern era, man puts price on quality, freshness and preservation. But our ancestors joseph monte were not really interested in something and had no problem. They would let nature take its course and waited to see if the result is good or not eaten or discarded. "Biotinylating" is now the most fashionable method of preservation that people appreciate more than the preservation industry. One example is the fermentation. Cheese, milk, yogurt, beer, wine, fermentation depends on who is, after all, a process of "controlled spoilage". Fermentation can also be a useful tool when you have to cook in extreme conditions. For example, traditional Icelandic food Hákarl not involve any cooking: Shark are pressed pieces gutted fermented underground for six weeks. And in Alaska, residents there still preparing fermented meat. There are real risks: joseph monte for example, a bowl of fermented walrus joseph monte can come bundled with a splendid botulism no longer lose life.
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