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  • ...kraut is finely shredded cabbage that has been fermented by various lactic acid bacteria, and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
    2 KB (308 words) - 15:19, 16 January 2014
  • ...hermde Oorsprongsbenaming) Edam cheese prepared according to a traditional recipe Oorsprongsbenaming) Edam [[cheese]] prepared according to a traditional recipe. It is spherical, with a flat top and bottom and weighs at least 1.7 kg and
    4 KB (574 words) - 17:58, 19 November 2011
  • ...ter and buttermilk.jpg|300px|thumb|right|[[Home-made butter and buttermilk recipe|How to make 1/2 a pint of buttermilk and 1/2 a pound of butter from 700 ml 2) Buttermilk also refers to cultured buttermilk, a product where lactic acid bacteria have been added to milk.
    3 KB (431 words) - 15:35, 16 January 2014
  • |title=Ginger beer, British recipe |Image = [[Image:Old-fashioned ginger beer recipe recipe.jpg|alt=Electus]]
    6 KB (827 words) - 16:37, 13 February 2022
  • |title=Soda bread, Irish recipe |Image = [[Image:Soda bread recipe.jpg|alt=Electus]]
    6 KB (864 words) - 14:44, 3 January 2022
  • ‘Hessischer Handkäse’/‘Hessischer Handkäs’ can take the form of smeared acid [[curd]] [[cheese]] (yellow [[cheese]]) with mould formation. In the latter (a) As smeared acid [[curd]] [[cheese]] (yellow [[cheese]]):
    8 KB (1,195 words) - 11:01, 23 November 2015
  • ...short-circuited in commercial baking by adding [[citric acid]] or [[lactic acid]] along with commercial [[yeast]]. ...ause of the ways in which American bakers have changed the original German recipe, and for economic reasons, they tend to eschew the long slow baking that is
    5 KB (777 words) - 13:11, 19 December 2012
  • ...tion. The bacteria ingest natural [[milk]] [[sugars]] and release [[lactic acid]] as a waste product. The increased acidity causes milk [[proteins]] to tan Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes use
    7 KB (1,045 words) - 12:52, 21 July 2014
  • made with raw [[meat]] and are not cooked. They are preserved by lactic acid fermentation, and may be dried, [[brined]] or [[smoked]]. Most raw sausages * [[Basic sausages|Homemade sausage recipe]]
    6 KB (868 words) - 10:22, 5 November 2015
  • ...uten|gluten intolerance]]. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Tech ...prevent cardiovascular diseases. Soy sauce is rich in [[lactic acid|lactic acid bacteria]] and of excellent anti-allergic potential.
    17 KB (2,673 words) - 04:13, 14 April 2015
  • ...ditional mixture of [[black pepper]], [[cumin]] and [[savory]], based on a recipe that has remained unchanged over the ages. ...ic of the region (a temperature of 22 to 25 °C) and the accumulated lactic acid from the anaerobic breakdown of the glycogen under the influence of the mea
    17 KB (2,489 words) - 11:13, 14 December 2016
  • ...imum temperature of 71,8 °C for at least 15 seconds. [[Rennet]] and lactic acid are added to the [[pasteurised]] [[goat's milk]]. livestock farming adviser E.J. Dommerhold described in detail the basic recipe for ‘Hollandse geitenkaas’ and emphasised that it must contain sufficie
    18 KB (2,700 words) - 17:24, 30 January 2017