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Mestring AF Dehydrator
Paperback
Canning & PreservingMeat & Seafood
Publisher Price: $44.47
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ISBN10: 1836873603
ISBN13: 9781836873600
Publisher: Camilla Lundin
Published: Jan 7 2025
Pages: 252
Weight: 0.75
Height: 0.53 Width: 6.00 Depth: 9.00
Language: Danish
ISBN13: 9781836873600
Publisher: Camilla Lundin
Published: Jan 7 2025
Pages: 252
Weight: 0.75
Height: 0.53 Width: 6.00 Depth: 9.00
Language: Danish
I l bet af middelalderen byggede folk i Europa lokaler som en forl ngelse af destillerier, der var specielt designet til at dehydrere mad ved varmen fra en indend rs ild. Maden blev trukket på tv rs af lokalet, r get og t rret. Manglen på sollys og t rre dage gjorde det umuligt at t rre mad udenfor, og disse specialhuse l ste problemet for folk, der lever i et k ligt, vådt klima. I midten af 1800-tallet blev der udviklet en proces, så gr ntsager kunne t rres ved 105 F og komprimeres til kager. Disse t rrede gr ntsager var en velkommen kilde til ern ring for s m nd, der led gennem lange rejser uden frisk mad. Under Anden Verdenskrig brugte soldater dehydreret mad som letv gtsrationer, mens de tjente på slagmarken. Vi kender disse i dag som måltider klar til at spise (MRE'er).
Efter krigen skyndte husm drene sig ikke med at tilf je denne kompakte, men ofte smagl se mad til deres daglige madlavningsrutiner, og dehydreret mad faldt i unåde. Som forbereder, der også er gartner, nsker jeg at tage mine spisekammerpr parater ud over b nner, ris, hvede og pulveriserede g. At dehydrere min have-bounty udfylder hullet efter mad, der ikke kan dåse, og en fryser, der er modtagelig for str mafbrydelser. En ren vandkilde og ild er de eneste ting, der står mellem min familie og et varmt måltid tilberedt med dehydrerede ingredienser. Denne bog er ikke kun for erfarne gartnere, samvittighedsfulde pr ppere og eksperter. Det er for alle, der elsker frisk mad og gerne vil have en finger med i hvordan det konserveres. For at im dekomme den aktive livsstil i dag, skal dehydrering nemt passe ind i din daglige rutine, tage så lidt tid som muligt og kr ve et minimum af forberedelsestid. Ved at kombinere bulkk b med batch-konserveringssessioner samt en effektiv dehydrator kan du t rre mad til at bruge hver da
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