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Adjustable stand — hold cookbook or tablet at eye level while cooking
Water-sealed stoneware crock for large-batch lacto-fermentation
Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Inject marinades deep into meat — turkey, pork shoulder, brisket
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Water-sealed stoneware crock for large-batch lacto-fermentation
Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Inject marinades deep into meat — turkey, pork shoulder, brisket
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Crush the juniper berries coarsely in a mortar. Repeat with the allspice and then the fennel seeds. Dissolve the sugar and salt in 2 cups hot water (just hot enough to dissolve the sugar) in a large, very clean container. Add the juniper berries, allspice berries, fennel seeds, cloves, bay leaves, chiles, onion, fennel, carrot, thyme, and parsley. Add 3 quarts very cold water, and stir to combine all the ingredients.
brined shrimp → has shelf life → 59 days (benzoate-sorbate solution)
“The benzoate-sorbate solution preserved the brined shrimp for the whole storage period (59 days).”
brined shrimp → has shelf life → 10 days (control), 16 days (crude bavaricin A), 31 days (nisin Z)
“The shelf life of shrimp subjected to the control treatment was found to be 10 days. Carnocin UI49 did not extend the shelf life, while crude bavaricin A (a cell-free supernatant of Lactobacillus bavaricus MI 401) resulted in a shelf life of 16 days, as opposed to 31 days with nisin Z for both its crude and purified forms.”
“Turkish White-brined cheese was manufactured using Lactococcus strains (Lactococcus lactis ssp. lactis NCDO763 plus L. lactis ssp. cremoris SK11 and L. lactis ssp. lactis UC317 plus L. lactis ssp. cremoris HP) or without a starter culture, and ripened for 90 d.”
Turkish White-brined cheese → influenced by → Lactococcus strains
“Bloater formation of brined cucumbers increased as more malic acid was degraded to CO2 and lactic acid.”
malic acid degradation → increases → CO2 production in brined cucumbers
“Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest.”
sugar exchange → was the slowest → between cucumbers and cover brine
“With this new method, cheese moisture content can be controlled within the range of 45 to 52% while achieving normal salt, pH, and fat content on a dry weight basis”
stirred curd, no brine Mozzarella cheese-making process → achieves → normal salt, pH, and fat content on a dry weight basis
“Le fromage de type Izmir Brined Tulum (en saumure)”
Izmir Brined Tulum → is stored in → brine