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Maceración

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Visitas: 76518

Todos los procesos en la elaboración de una cerveza son importantes y todos aportan su grano de arena a la calidad de la misma. La maceración es quizás la que más cuidados requiere de nosotros porque es en ella donde empieza a tomar forma nuestra cerveza y todo lo que nos interesa, sabores, color, cuerpo y espuma dependerá en gran medida de lo que aquí hagamos. ¿Qué pasa, entonces, en nuestro macerador?

Visitas: 51652

Las dos formas más populares de realizar el lavado del grano, entre los cerveceros caseros, son la que utiliza la adición de agua en etapas y el rociado continuo El lavado en etapas es una vieja técnica generalemte abandonada por las cervecerías modernas a favor del lavado continuo pero es usado por muchos cerveceros caseros debido a su sencillez.

Visitas: 20081

Por primera vez hicimos una cerveza con un mosto obtenido sin lavar el grano en la maceración y logramos una cerveza muy interesante en lo que a perfiles se refiere. Lo planeado era llegar a tener 1050 como densidad inicial (DO) pero sólo pudimos llegar a 1044. Lo raro es que con esa densidad no esperábamos conseguir los sabores maltosos que al final obtuvimos.

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May 30, 2018 Lisa George

Enjoy this cookbook review of The Healthy Jewish Kitchen , tried and tested by our own cookbook editor, Lisa George of Latigo Ranch.

Enjoy this cookbook review of The Healthy Jewish Kitchen , tried and tested by our own cookbook editor, Lisa George of Latigo Ranch.

Paula Shoyer, a.k.a. the Kosher Baker, is the author of The Healthy Jewish Kitchen , and is a popular face on television as Jewish holidays draw near. Grieving the death of her mother impacted her physical well-being, and when approached by her publisher to Francesca Villa My Lucky Box ruby rosegold ring Yu2su2g7
, she knew it was timely. Shoyer writes, “My goal was to create recipes that use only natural ingredients. I banished margarine, frozen puff pastry, soup stocks and powders, and most jarred sauces. I gave up frying and created baked goods with as much whole grain flour as I could. I made recipes gluten free where possible. I reduced sugar and salt.” These new spins on traditional recipes are more nutritious, just as tasty, and often easier to prepare. That’s music to any cook’s ears.

The hardcover cookbook of 150 pages is organized by chapter.

-Appetizers and Salads: 11 recipes

-Soups: 12 recipes

-Meat Main Dishes: 10 recipes

-Fish, Vegetarian, and Dairy Main Dishes: 10 recipes

-Side Dishes: 12 recipes

-Desserts and Breads: 18 recipes

There are 40 photos of finished dishes and many other random photos of ingredients to add color splashes to pages of copy.

Shoyer acknowledges, “Most Jewish cookbooks still have too many recipes with processed ingredients, not enough whole grains, too much salt and fat, and too much sugar, even in savory dishes. My goal was to create recipes that use only natural ingredients.”

Combining two of the recipes, Lisa George made Charred Cauliflower with Orange Vinaigrette served with Baked Schnitzel with Nut Crust.

Dishes I tried from The Healthy Jewish Kitchen cookbook:

I prepared several dishes from this cookbook and have markers on pages I still plan to try. One doesn’t need to be Jewish to enjoy Shoyer’s healthy creations.

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Name Derivation

OK, let's get one of the most pressing aspects of Dandelion biology out of the way first, their name. "Dandelion" is an English corruption of the French name for this plant: "dent de lion" meaning "lion's tooth", a reference to the tooth-like serrations on the plant's leaves. It was known as lion's tooth in other Latin based languages in Europe, too, so the English corruption may have evolved separately numerous times.

It's scientific name is Taraxacum officinale . The Genus name " Taraxacum " is thought to have been derived from a Persian word for the plant: "tarashaquq". It was recognized and used by Persian pharmacists around 900 A.D. (Thanks, Wikipedia.) The species name " officinale " derives from the Latin " officina ", an office, store-room or pharmacy. Dandelion is recognized for a number of medicinal properties (see below).

The Dandelion is an herbaceous perennial growing from a thick, unbranching tap root. The deeply toothed leaves are basal, meaning they don't grow up on stems, but emerge from the crown of the plant at ground level. The bright yellow flowers (do you really need a description?) grow on hollow stalks that may hug the ground or reach as high as 70 cm. The flower head is actually a tightly packed mass of many tiny florets (individual flowers), typical of the entire family of plants, the Asteracea. Each petal represents a single flower. The plants have a milky latex that oozes out if leaves or stems are broken.

Dandelions are native to Eurasia, but have been introduced to North America, South America, India (where it hadn't reached naturally), Australia, New Zealand and probably anywhere else where Europeans, the people, have migrated. It's thought that the introduction of this species to North America was intentional, as people wanted a flower that reminded them of their old homes, and as it was used medicinally. Once out of the bottle, though, the genie proved uncontrollable.

The evil Eurasian Dandelion has lots of close cousins around the world, which often closely resemble it, which is bad for the native varieties, as they get lumped in with and sometimes persecuted along with "Dandelions, the weed". For example, in North America there are various species of False Dandelion ( Agoseris spp.) whose flowers look like classic Dandelion flowers, but which have quite different leaves. The rounded, compact, multifloreted, yellow flower is actually pretty standard as far as plants in the Cichoriaceae (a taxonomic tribe) go.

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