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Le Guide Complet de la Déshydratation
Paperback
Fruits & VegetablesMeat & Seafood
Publisher Price: $47.47
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ISBN10: 1805420534
ISBN13: 9781805420538
Publisher: Oceane Bourhis
Published: Nov 14 2022
Pages: 262
Weight: 0.78
Height: 0.55 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9781805420538
Publisher: Oceane Bourhis
Published: Nov 14 2022
Pages: 262
Weight: 0.78
Height: 0.55 Width: 6.00 Depth: 9.00
Language: French
Au Moyen Âge, les Européens ont construit des salles dans le prolongement des distilleries spécialement conçues pour déshydrater les aliments par la chaleur d'un feu intérieur.
La nourriture était enfilée à travers la pièce, fumée et séchée. Le manque de soleil et les journées sèches rendaient impossible le séchage des aliments à l'extérieur, et ces maisons spécialisées ont résolu le problème pour les personnes vivant dans un climat frais et humide. Au milieu des années 1800, un processus a été développé pour que les légumes puissent être séchés à 105 F et compressés en gâteaux. Ces légumes séchés étaient une source de nutrition bienvenue pour les marins qui ont souffert de longs voyages sans nourriture fraîche.
La nourriture était enfilée à travers la pièce, fumée et séchée. Le manque de soleil et les journées sèches rendaient impossible le séchage des aliments à l'extérieur, et ces maisons spécialisées ont résolu le problème pour les personnes vivant dans un climat frais et humide. Au milieu des années 1800, un processus a été développé pour que les légumes puissent être séchés à 105 F et compressés en gâteaux. Ces légumes séchés étaient une source de nutrition bienvenue pour les marins qui ont souffert de longs voyages sans nourriture fraîche.
Pendant la Seconde Guerre mondiale, les soldats utilisaient des aliments déshydratés comme rations légères lorsqu'ils servaient sur le champ de bataille. Nous les connaissons aujourd'hui sous le nom de repas prêts à manger (MRE). Après la guerre, les femmes au foyer ne se sont pas précipitées pour ajouter cet aliment compact, mais souvent insipide, à leur routine de cuisine quotidienne, et les aliments déshydratés sont tombés en disgrâce. En tant que préparateur qui est également jardinier, je souhaite emmener mes préparations de garde-manger au-delà des haricots, du riz, du blé et des oeufs en poudre. La déshydratation de mon jardin comble le vide laissé par les aliments qui ne peuvent pas être mis en conserve et un congélateur sensible aux pannes de courant. Une source d'eau potable et le feu sont les seules choses qui se dressent entre ma famille et un repas chaud préparé avec des ingrédients déshydratés. Ce livre n'est pas seulement destiné aux jardiniers expérimentés, aux préparateurs consciencieux et aux conservateurs experts. Il s'adresse à tous ceux qui aiment les aliments frais et qui veulent participer à leur conservation. Pour s'adapter aux modes de vie actifs d'aujourd'hui, la déshydratation doit s'intégrer facilement à votre routine quotidienne, prendre le moins de temps possible et nécessiter un minimum de temps de préparation.
En combinant l'achat en vrac avec des séances de conservation par lots, ainsi qu'un déshydrateur efficace, vous pouvez sécher les aliments à utiliser tous les jours
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