Download Maine Home Cooking: 175 Recipes from Down East Kitchens by Sandra Oliver PDF

By Sandra Oliver

Living on Maine's Islesboro Island, Sandra Oliver is a respected nutrition historian with an unlimited wisdom of latest England meals heritage, subsistence dwelling, and Yankee cooking. For the previous 5 years, she has released her weekly recipes column, "Tastebuds", within the Bangor day-by-day information. The column has featured countless numbers of recipes—from vintage tried-and-true dishes to cutting edge makes use of for standard materials. amassing greater than three hundred recipes from her column and in different places, and emphasizing clean, neighborhood materials, in addition to the typical parts present in so much kitchens, this quantity represents a brand new common in domestic cooking.

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Extra info for Maine Home Cooking: 175 Recipes from Down East Kitchens

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See Chapter 9, for more details. 3 Leavened Bread Fermentation Breads are also made from yeast by alcoholic fermentation, and ethanol is a minor product in bread due to the short fermentation time. Car­bon dioxide produced by the yeasts leavens the bread, producing anaerobic conditions, and baking produces a dry surface resistant to invasion by microorganisms in the environment. Baking also de­stroys many of the microorganisms in the bread itself. Yeast breads are made by fermentation of wheat and rye flour dough with yeasts, generally Saccharomyces cerevisiae.

10,000 bc to Middle Ages ca. 7000 bc ca. 6000 bc ca. 5000 bc ca. 3500 bc ca. 1500 bc 2000 bc–I200 ad ca. S. 1971. Microbiology of Food Fermentations. , Westport CT, pp. T. 1994. Indian Food: A Historical Companion. H. 1996. Handbook of Indigenous Fermented Food. 2nd edition. R. 2003. Handbook of Fermented Functional Foods. B. M. 2008. Handbook of Fermented Functional Food. 2nd edition, CRC Press Taylor & Francis, Boca Raton, FL. calendar of Vikram); using other methods of calculations, it is approximately 2500 vp (Upadhyay, 1967).

2002) by which the development of fermented foods is achieved (Geisen and Holzapfel, 1996) using locally available ingredient(s) of either plant or animalorigin. These are converted biochemically and organo-­leptically into upgraded edible products called fermented foods (Campbell-Platt, 1994; Steinkraus, 1996; Tamang, 2001). 2 Some of the Definitions of Indigenous Fermented Foods • Foods that are fermented till at least one of the constituents has been subjected to the action of microorganism(s) for a period, so that the final products have often undergone considerable changes in chemical composition and other aspects due to microbial and enzymatic changes (van Veen, 1957; Tamang, 2010) • Traditional fermented foods are those that have been used for centuries, even predating written historical records, and that are essential for the well-being of many people of the world (Hesseltine, 1979; Tamang, 2010) • These are the foods where microorganisms bring about some biochemical changes in the substrates during fermentation that are nutritional, preservational, sensorial, or detoxificational in nature (Steinkraus, 1996; Tamang, 2010) that may have reduced the cooking time • These are the foods that have been subjected to the action of microorganisms or enzymes so that the desirable biochemical changes cause a significant modification to the food, and include the direct consumption of fungal fruiting bodies or mushrooms (Campbell-Platt, 1994; Tamang, 2010) • Fermented foods are palatable and wholesome foods prepared from raw or heated raw materials by microbial fermentation (Holzapfel, 1997; Tamang, 2010) © 2016 by Taylor & Francis Group, LLC 16 In d i g en o us F erm en t ed F o o d s o f S o u t h A sia The processes used for the production of indigenous fermented foods are artisanal in nature.

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