The Art of Making Fermented Sausages - Stanley Marianski

Descriere YEO:

The Art of Making Fermented - Disponibil la libris.ro

Pe YEO găsești The Art of Making Fermented de la Stanley Marianski, în categoria Cooking.

Indiferent de nevoile tale, The Art of Making Fermented Sausages - Stanley Marianski din categoria Cooking îți poate aduce un echilibru perfect între calitate și preț, cu avantaje practice și moderne.

Preț: 98.95 Lei

Caracteristicile produsului The Art of Making Fermented

• Brand: Stanley Marianski
• Categoria: Cooking
• Magazin: libris.ro
• Ultima actualizare: 15-12-2024 01:42:32

Comandă The Art of Making Fermented Online, Simplu și Rapid

Prin intermediul platformei YEO, poți comanda The Art of Making Fermented de la libris.ro rapid și în siguranță. Bucură-te de o experiență de cumpărături online optimizată și descoperă cele mai bune oferte actualizate constant.

Descriere magazin:
The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.