Aquí expondré
algunas de las formas de conservar alimentos que podemos utilizar las panteras:
[ Las piezas de caza, los animales
muertos se comienzan a pudrir por los intestinos, por eso al tener una pieza de
caza lo primero que tenemos que hacer es retirarle estos.
Se los
quitamos, pero no los tiramos! hay que aprovechar todo, y lo primero que nos comeremos
serán el hígado, corazón, pulmones etc etc....
También
hay que desangrar a los animales, les cortamos las arterías principales y los
colgamos boca abajo para que se drenen bien.
SALAZON: La salazón, el ahumado, la
desecación o la deshidratación disminuyen el contenido de agua de
los alimentos. Esto se debe a que la cantidad de agua del alimento se reduce
hasta que los gérmenes mueren. También impiden el desarrollo de gérmenes la sal
y el humo.
Alimentos que se pueden usar con este método:
frutas, legumbres, carne, pescado…
DESHIDRATACIÓN: Deshidratar los alimentos, es decir, secarlos mediante el sol y el viento
para evitar su deterioro, es un sistema de conservación que se remonta al
Neolítico y los expertos afirman que conserva intactas las enzimas, vitaminas y minerales.
Deshidratar
consiste en extraer el
agua de los alimentos, lo que evita la proliferación de
microorganismos y la putrefacción porque las bacterias y microorganismos del
interior de los alimentos y procedentes del aire necesitan agua en el alimento
para crecer. El secado
les impide sobrevivir en él. Además, también crea una capa exterior
dura que ayuda a evitar que los microorganismos penetren en los alimentos.
Y otras
ventajas de este sistema
son: la reducción del peso de los alimentos que permite que se guarden,
transporten y manipulen de forma fácil. Y al desaparecer 7/8 partes del agua, el sabor es más concentrado e intenso.
Desventajas:
se pueden contaminar con insectos, larvas, gérmenes..
¿QUÉ SE PUEDE DESHIDRATAR?
·
Frutas (no solo en piezas sino también
en papilla, quedaría como una golosina natural),
·
Semillas como pipas de calabaza y de girasol
·
Carne desecada: se pueden deshidratar carnes maceradas en salsas, en ajo y
perejil, etc.
·
Flores
Construcción de una deshidratadora: http://www.youtube.com/watch?v=-1cZPdauq-Q&feature=player_embedded
LA FERMENTACIÓN es otro método tradicional que
favorece la conservación de alimentos: Los quesos se conservan más tiempo que
los frescos. Asimismo, el azúcar también se emplea, incluso hoy, como
antiséptico en conservas en almíbar, leche condensada y mermeladas.
Como
hacer mermelada:
·
La
mermelada en muy laboriosa ya que hay que quitar el hueso de la fruta una a una, añadir por cada kilo de fruta 1/2
de azúcar (según gusto) y cocer lentamente 2 horas dejando que se
evapore el agua y quede espesa.
·
Ir
moviendo de vez en cuando para que no se pegue,, cuando este casi hecha, comenzamos
a mover dándole vueltas y vueltas.
·
Se
echa en el bote bien limpio y se llena dejando un centímetro o poco más, sin
llegar al borde.
---------------------
Como conservar en almíbar
La
elección del almíbar o jarabe
·
Se
puede utilizar tanto almíbar clásico (agua y azúcar), como almíbar de miel (que
reemplaza al azúcar).
·
Se
puede aromatizar el jarabe con limón, vainilla u otras especias. Unas gotas de
ron también pueden darle un sabor especial.
·
El
jarabe se debe dejar enfriar antes de usar.
Tratamiento
de los tarros
·
Hay
que llenarlos cuidadosamente con la fruta preparada, y verter luego el almíbar
dejando un espacio de 2 cm antes de la tapa.
·
,Cierre
bien las tapas.
·
^Proceder
a la esterilización de los tarros dentro de una oya, podemos rodearos de trapos
para que no choquen entre si y se rompan.
·
Cubra
todo con agua hasta unos 3 cm por encima de los tarros.
·
Hierva
durante 30 minutos y deje enfriar.
Una
receta original
A
continuación le proponemos una receta de melocotones y albaricoques
aromatizados con almendras que puede preparar en casa. Para esta receta, el
jarabe debe ser preparado el día anterior. Para ello, hay que cortar 150 gramos
de almendras peladas y colocarlas en una cacerola con un litro de agua y 50
gramos de polvo de almendras. Hervir y dejar en infusión durante al menos 12
horas. Al día siguiente, hervir de nuevo y filtrar. Luego hay que añadir 120
gramos de azúcar por cada medio litro de infusión y dejar hervir durante unos 3
minutos. A continuación hay que agregar una cucharada de agua de azahar y una
cucharadita de extracto de almendra amarga. El paso siguiente es lavar y
deshuesar los melocotones y albaricoques y cortarlos en cuartos, que hay poner en
una cacerola llena de agua y llevar al fuego. Cuando el agua rompa a hervir,
retirar del fuego y escurrir. No queda más que pinchar las frutas y colocarlas
en los tarros y esterilizar.
--------------
Otros
métodos de conservas:
Metiendo
los alimentos en aceite.---
Pescado: 1º
se seca a través del salazón. 2º se mente en un bote relleno de aceite de
oliva,
En vinagre: Deja las verduras durante 1 día en
sal para desecar después lávalas bien y cuécelas con vinagre y azúcar durante
15 minutos. Luego déjalas reposar, y mételas con el liquido en un tarro y ciérralo
bien.
Pimientos: asa los pimientos en el honor echándole
aceite por encima. Una vez hecho esto mételos en un bote junto con la salsilla
que soltaron, termina de llenar el bote de aceite y ciérralo.
CONSERVAR MEDIANTE CALOR
El calor
destruye la mayoría de gérmenes, aunque la temperatura varía según se trate de
bacterias, virus, levaduras o mohos.
Si Cocemos los alimentos nos durarán más, aunque tenemos que
consumirlo rápido.
CONSERVAR MEDIANTE EL FRÍO
NEVERAS: ¿Antiguamente había neveras? La
respuesta es si.
¿Comió?
en la época medieval, no sólo había neveras para conservar alimentos, también había
lugares para fabricar hielo.
·
-Se
cavaba bajo tierra muy profundo, con el
frio de la cueva se conservaban los alimentos.
·
Para
crear hielo se construían enormes pozos dejando un hueco por arriba, de tal
manera que cuando llegaban las nevadas caía la nieve por el agujero y se
conservaba por casi todo el año.
·
WEBGRAFIA
http://www.alimentacion-sana.com.ar
Translated through google translator ..
Chemical will discuss some of the ways of preserving food that we can use the Panthers:
[The game pieces, dead animals begin to rot from the gut, so to have a piece of game the first thing to do is to withdraw them.
They remove them, but do not throw! must take advantage of everything, and the first thing that will eat the liver, heart, lungs, etc. etc ....
Also have to bleed the animals, cut the main arteries and hung upside down to drain it well.
CURING: The curing, smoking, drying or dehydration decrease the water content of food. This is because the amount of feed water is reduced until the germs are killed. They also prevent bacteria from growing salt and smoke.
Food that can be used with this method: fruits, vegetables, meat, fish ...
Dehydration: Dehydrate food, that is, dried by sun and wind to prevent spoilage, is a conservation system that dates back to Neolithic and experts say that conserves the enzymes, vitamins and minerals.
Dehydrate involves removing the water from the food, preventing microbial growth and putrefaction because bacteria and microorganisms within food and water from air in the food needed for growth. Drying prevents them survive in it. Furthermore, it also creates a hard outer layer which helps to prevent microorganisms from entering food.
And other advantages of this system are: the reduction of food weight that allows stored, transported and handled easily. And the disappearance of 7/8 parts of water, the flavor is more concentrated and intense.
Disadvantages: can become contaminated with insects, larvae, seeds ..
What can be dehydrated?
· Fruit (not just parts but also to mush, as a treat would be natural),
· Seeds such as pumpkin and sunflower
· Dried meat: they can become dehydrated meat marinated in sauces, in garlic and parsley, etc..
· Flowers
Construction of a dehydrator: http://www.youtube.com/watch?v=-1cZPdauq-Q&feature=player_embedded
FERMENTATION is another traditional method that favors the preservation of food: Cheese keeps longer than fresh. Also, sugar is also used, even today, as an antiseptic in syrup canned, condensed milk and marmalade.
How to make marmalade:
· The jam in very laborious because you have to remove the bone of the fruit one by one, added per kilo of fruit 1/2 sugar (to taste) and cook slowly 2 hours left to evaporate water and thickened.
· Go shaking occasionally to prevent sticking, when this almost done, we began to move round and round giving.
· Boat was thrown into the well cleaned and filled, leaving an inch or so, not to the edge.
---------------------
As preserved in syrup
The choice of syrup or syrup
· Can be used both classic syrup (water and sugar) and honey syrup (which replaces the sugar).
· Can be flavored with lemon syrup, vanilla or other spices. A few drops of rum can also give a special flavor.
· The syrup must cool before using.
Treatment of the jars
· You have to fill them with fruit carefully prepared, and then pour the syrup leaving a 2 cm before the lid.
·, Tightly close the caps.
^ · Proceed to sterilize the jars in a oya, we rodearos of rags to not collide with each other and break.
· Cover with water to about 3 cm above the jars.
· Boil for 30 minutes and let cool.
An original recipe
Here we propose a recipe for peaches and apricots flavored with almonds that can make at home. For this recipe, syrup should be prepared the day before. To do this, you have to cut 150 grams of peeled almonds and place in saucepan with a quart of water and 50 grams of ground almonds. Boil and leave to infuse for at least 12 hours. The next day, boiled and filtered again. Then you need to add 120 grams of sugar per pint of tea and boil for 3 minutes. You must then add a spoonful of orange flower water and a teaspoon bitter almond extract. The next step is to wash and bone peaches and apricots and cut into quarters, which is put into a pan filled with water and bring to the fire. When the water starts to boil, remove from heat and drain. All that remains is to puncture the fruit and place in jars and sterilized.
--------------
Other methods of canning:
Putting food in oil. ---
Fish: 1 through dry salting. 2 º mind in a pot filled olive oil
In vinegar: Let the vegetables for 1 day then wash them dry salt and cook well with vinegar and sugar for 15 minutes. Then let stand, and put them with the liquid in a jar and seal it well.
Peppers: handle the peppers in the oil pouring over honor. Once done put them in a pot along with the salsilla they unleashed, finish filling the boat with oil and close it.
SAVE BY HEAT
Heat destroys most bacteria, although the temperature varies depending on whether bacteria, viruses, yeasts or molds.
We cook food if we last longer, but we have to eat it fast.
KEEP THROUGH THE COLD
COOLER: There used refrigerators? The answer is yes.
Did you eat? in medieval times, had not only refrigerators to preserve food, there were also places to make ice.
· He dug deep underground, with the chill of the cave were preserved food.
· To create huge ice wells were constructed leaving a gap at the top, so that when the snow came the snow fell through the hole and was retained by most of the year.
Translated through google translator ..
As food preservation
Chemical will discuss some of the ways of preserving food that we can use the Panthers:
[The game pieces, dead animals begin to rot from the gut, so to have a piece of game the first thing to do is to withdraw them.
They remove them, but do not throw! must take advantage of everything, and the first thing that will eat the liver, heart, lungs, etc. etc ....
Also have to bleed the animals, cut the main arteries and hung upside down to drain it well.
CURING: The curing, smoking, drying or dehydration decrease the water content of food. This is because the amount of feed water is reduced until the germs are killed. They also prevent bacteria from growing salt and smoke.
Food that can be used with this method: fruits, vegetables, meat, fish ...
Dehydration: Dehydrate food, that is, dried by sun and wind to prevent spoilage, is a conservation system that dates back to Neolithic and experts say that conserves the enzymes, vitamins and minerals.
Dehydrate involves removing the water from the food, preventing microbial growth and putrefaction because bacteria and microorganisms within food and water from air in the food needed for growth. Drying prevents them survive in it. Furthermore, it also creates a hard outer layer which helps to prevent microorganisms from entering food.
And other advantages of this system are: the reduction of food weight that allows stored, transported and handled easily. And the disappearance of 7/8 parts of water, the flavor is more concentrated and intense.
Disadvantages: can become contaminated with insects, larvae, seeds ..
What can be dehydrated?
· Fruit (not just parts but also to mush, as a treat would be natural),
· Seeds such as pumpkin and sunflower
· Dried meat: they can become dehydrated meat marinated in sauces, in garlic and parsley, etc..
· Flowers
Construction of a dehydrator: http://www.youtube.com/watch?v=-1cZPdauq-Q&feature=player_embedded
FERMENTATION is another traditional method that favors the preservation of food: Cheese keeps longer than fresh. Also, sugar is also used, even today, as an antiseptic in syrup canned, condensed milk and marmalade.
How to make marmalade:
· The jam in very laborious because you have to remove the bone of the fruit one by one, added per kilo of fruit 1/2 sugar (to taste) and cook slowly 2 hours left to evaporate water and thickened.
· Go shaking occasionally to prevent sticking, when this almost done, we began to move round and round giving.
· Boat was thrown into the well cleaned and filled, leaving an inch or so, not to the edge.
---------------------
As preserved in syrup
The choice of syrup or syrup
· Can be used both classic syrup (water and sugar) and honey syrup (which replaces the sugar).
· Can be flavored with lemon syrup, vanilla or other spices. A few drops of rum can also give a special flavor.
· The syrup must cool before using.
Treatment of the jars
· You have to fill them with fruit carefully prepared, and then pour the syrup leaving a 2 cm before the lid.
·, Tightly close the caps.
^ · Proceed to sterilize the jars in a oya, we rodearos of rags to not collide with each other and break.
· Cover with water to about 3 cm above the jars.
· Boil for 30 minutes and let cool.
An original recipe
Here we propose a recipe for peaches and apricots flavored with almonds that can make at home. For this recipe, syrup should be prepared the day before. To do this, you have to cut 150 grams of peeled almonds and place in saucepan with a quart of water and 50 grams of ground almonds. Boil and leave to infuse for at least 12 hours. The next day, boiled and filtered again. Then you need to add 120 grams of sugar per pint of tea and boil for 3 minutes. You must then add a spoonful of orange flower water and a teaspoon bitter almond extract. The next step is to wash and bone peaches and apricots and cut into quarters, which is put into a pan filled with water and bring to the fire. When the water starts to boil, remove from heat and drain. All that remains is to puncture the fruit and place in jars and sterilized.
--------------
Other methods of canning:
Putting food in oil. ---
Fish: 1 through dry salting. 2 º mind in a pot filled olive oil
In vinegar: Let the vegetables for 1 day then wash them dry salt and cook well with vinegar and sugar for 15 minutes. Then let stand, and put them with the liquid in a jar and seal it well.
Peppers: handle the peppers in the oil pouring over honor. Once done put them in a pot along with the salsilla they unleashed, finish filling the boat with oil and close it.
SAVE BY HEAT
Heat destroys most bacteria, although the temperature varies depending on whether bacteria, viruses, yeasts or molds.
We cook food if we last longer, but we have to eat it fast.
KEEP THROUGH THE COLD
COOLER: There used refrigerators? The answer is yes.
Did you eat? in medieval times, had not only refrigerators to preserve food, there were also places to make ice.
· He dug deep underground, with the chill of the cave were preserved food.
· To create huge ice wells were constructed leaving a gap at the top, so that when the snow came the snow fell through the hole and was retained by most of the year.
