Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sour mash is the name for a process in the distilling industry that uses material from an older batch of mash to start fermentation in the batch currently being made, analogous to the making of sourdough bread. It was developed by either Dr. James C. Crow or Dr. Jason S. Amburgey while they were working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. Sour mash is not a type or flavor of whiskey, as is commonly thought. In the sour mash process, the mash – a mixture of grain, malt and water – is conditioned with some amount of spent mash (previously...

ISBN: 978-6-1347-7895-4
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sour Patch Kids are a soft candy with a coating of sour sugar. There are many different flavors but the most popular is the regular Sour Patch Kids. There also is a limited edition flavor, brown, that is not in original packs. There are also other limited edition Sour Patch Christmas Kids that are only sold around Christmas time. Sour Patch Kids are now compared to other sour candies like Sour Skittles orange, cherry, lemon, grape, and apple. These flavors are offered either individually or as a Sour Patch Fruits mix. Many Sour Patch Kids flavors, with the exception of the sour sanding, are identical to those of...

ISBN: 978-6-1347-7921-0
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Sour cream or soured cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. The taste of sour cream is only mildly sour. Sour cream, made out of cream, contains from 12 to 16 percent butterfat (about 14 grams per 4 ounce serving), and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream often contains additional thickening agents such as gelatin, rennin, guar and carrageen, as well...

ISBN: 978-6-1339-6049-7
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sour cherry soup is a soup made with sour cream, sugar, and whole fresh sour cherries, chilled and slightly sweet. This soup is a summer delicacy in several European cuisines. The dish has been adopted by the Austrians, Poles, Slovaks and Germans. Hungarian-Americans and Hungarian-Canadians brought the soup to the New World. In the Hungarian cuisine Sour Cherry Soup or hideg meggyleves is a soup made of the fruits of the sour cherry tree (Prunus cerasus), and not of sweet cherry. The name is formed from hideg meaning 'cold', meggy meaning 'sour-cherries' / morellos, and leves being 'soup'. Traditionally served...

ISBN: 978-6-1347-7677-6
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sourdough is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of leavening in bread baking, along with the use of cultivated forms of yeast (Saccharomyces). It is of particular importance in baking rye-based breads, where yeast does not produce comparable results. In comparison with yeast-based breads, it produces a distinctively tangy or sour taste, mainly because of the lactic acid produced by the lactobacilli; the actual medium, known as "starter" or levain, is essentially an ancestral form of pre-ferment. In English-speaking countries,...

ISBN: 978-6-1347-8754-3
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. In the US, the acids that may be used in the...

ISBN: 978-6-1347-8787-1
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food. This acid can be added explicitly (for example, in the form of vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe such as Lactobacillus. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer time. Lactobacillus is a genus of Gram-positive facultative anaerobic or microaerophilic bacteria. They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. They are...

ISBN: 978-6-1339-6051-0
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients. The primary feature of sous-vide is the use of temperatures much lower than for conventional cooking. The exclusion of air is secondary: it allows cooked food to be stored, still sealed and refrigerated, for considerable times, useful for the catering industry but less so for...

ISBN: 978-6-1347-9332-2
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The term soused herring usually means 'soaked in a mild preserving liquid', and can be used to refer to raw herring in a mild vinegar pickle or the famous Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), spices (usually mace), chopped onion. The word 'soused' can also describe a marinaded herring that has been cooked. The herring can be baked in the marinade or fried and then soaked in it. It is served cold. Данное издание не является оригинальным. Книга печатается по технологии...

ISBN: 978-6-1347-9377-3
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! South African wine has a history dating back to 1659, and at one time Constantia was considered one of the greatest wines in the world. Access to international markets has unleashed a burst of new energy and new investment. Production is concentrated around Cape Town, with major vineyard and production centres at Paarl, Stellenbosch and Worcester. There are about 60 appellations within the Wine of Origin (WO) system, which was implemented in 1973 with a hierarchy of designated production regions, districts and wards. WO wines must be made 100% from grapes from the designated area. "Single vineyard" wines must come from a defined area of less than 5 hectares. An "Estate Wine" can come from...

ISBN: 978-6-1308-1885-2
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside influences from neighbouring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia, such as Persia, the Turkic and Arabic countries. Nan, a type of flat bread from the former regions is a common part of meals to be had in many parts of South as well as Southwest Asia. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans. Foods in...

ISBN: 978-6-1312-1499-8
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! Some of the richest food products of South America come from the middle of the continent, the Amazonia. In countries like Peru there is a strong influence of the Inca and their cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. On the Southern tip of South America lies the Pacific Ocean, which provides a large array of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered...

ISBN: 978-6-1312-1714-2
Издательство: Книга по требованию
Дата выхода: июль 2011

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Some of the richest food products of South America come from the middle of the continent, the Amazonia. In countries like Peru there is a strong influence of the Inca and their cuisine. Potatoes are frequently grown as a result of this, and also plants such as quinoa. On the Southern tip of South America lies the Pacific Ocean, which provides a large array of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic...

ISBN: 978-6-1348-4459-8
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! The Cuisine of South Africa is sometimes called 'rainbow cuisine' and rightly so as it has largely become a polyglot cuisines, as it has had a variety of multicultural sources and stages: Cookery practised by indigenous people of South Africa such as the Khoisan and Xhosa, Zulu- and Sotho-speaking people. Settler cookery from several waves of immigration introduced during the colonial period by people of Indian and Afrikaner and British descent and their slaves and servants - this includes the cuisine of the Cape Malay people, which has many characteristics of Malaysia and Java, and recipes from neighbouring colonial cultures such as Portuguese...

ISBN: 978-6-1312-1410-3
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! The Southern Food and Beverage Museum is a non-profit museum based in New Orleans, Louisiana with a mission to explore the culinary history of the American Southern states, to explain the roots of Southern food and drinks. Their exhibits focus on every aspect of food in the South, from the cultural traditions to the basic recipes and communities formed through food. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1310-4511-0
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! La souverainete alimentaire est un concept developpe et presente pour la premiere fois par Via Campesina lors du Sommet de l'alimentation organise par la FAO a Rome en 1996 1. Il a depuis ete repris et precise par les altermondialistes lors des differents Forums Sociaux Mondiaux. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1340-2208-8
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Souzao is Portuguese wine grape that is used in the production of port wine. While originating in the Minho regions, it is used primarily in California and South Africa. In Portugal, it is also an authorized planting in the Dao-Lafoes area. The grape is known for the deep color it produces in a wine as well as its coarse and raisiny taste. Port wine is a Portuguese style of fortified wine originating from the Douro Valley in the northern provinces of Portugal. It is typically a sweet red wine, often served as a dessert wine, and also comes in dry, semi-dry and white varieties. Fortified wines in the style of port are also produced outside of Portugal, most notably in Australia, South Africa,...

ISBN: 978-6-1303-2877-1
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Soy egg is a type of Chinese egg cooked in soy sauce, sugar, water, as well as optionally other herbs and spices. Soy eggs may be eaten individually as a snack. They are sometimes used as a condiment in congee. They may also be used in a traditional Chinese egg dish, in which regular eggs, century eggs, and soy eggs are steamed together. Soy eggs are commonly sold in convenience stores in East Asian countries. Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.

ISBN: 978-6-1305-4066-1
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Soy sauce, or soya sauce, is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms, it is widely used in East and Southeast Asian cuisines and increasingly appears in Western cuisine and prepared foods. Soy sauce originated in China and spread from there to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity. Данное издание не является оригинальным. Книга...

ISBN: 978-6-1305-4089-0
Издательство: Книга по требованию
Дата выхода: июль 2011

It is important to study target genes that control de novo fatty acid biosynthesis and triacylglycerol in soybean (Glycine max L. Merr.). At least 5 recessive alleles condition the low palmitic acid (16:0) contents of soybean seeds: fap1, fap3, fap*, fapnc and sop1. The fapnc mutation affects the normal function of the enzyme 16:0-ACP thioesterase encoded by the gene FATB1. There are four FATB1 isoforms in soybean: GmFATB1a, GmFATB1b, GmFATB2a, and GmFATB2b. At least three major loci are responsible for low linolenic acid (18:3) content in soybean seed oil (fan, fan2 and fan3). The FAD3 gene encodes an omega-3 desaturase that converts 18:2 to 18:3. It has four highly similar microsomal isoforms: GmFAD3A and GmFAD3B, FAD3-2a and FAD3-2b....

ISBN: 978-3-6391-3390-5
Издательство: Книга по требованию
Дата выхода: июль 2011

ISBN: 978-5-5096-9460-8

High Quality Content by WIKIPEDIA articles! Spatlese is a German language wine term for a wine from fully ripe grapes, the lightest of the late harvest wines. Spatlese is a riper category than Kabinett in the Pradikatswein category of the German wine classification and is the lowest level of Pradikatswein in Austria, where Kabinett is classified in another way. In both cases, Spatlese is below Auslese in terms of ripeness. The grapes are picked at least 7 days after normal harvest, so they are riper and have a higher must weight. Because of the weather, waiting to pick the grapes later carries a risk of the crop being ruined by rain. However, in warm years and from good sites much of the harvest will reach Spatlese level. Данное...

ISBN: 978-6-1309-7732-0
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Spanakopita is a Greek savoury pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive), onions or green onions, egg, and seasoning. The filling is wrapped in layers of phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). Spanakopita is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese. Данное издание не является оригинальным....

ISBN: 978-6-1305-4276-4
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Spanish cuisine consists of a variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots. Spain's extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavors. It is also renowned for its health benefits and fresh ingredients. The first introduction of a product to the ancient Iberia was that of wheat. Wheat was thought to be brought by Iberians from the south of the peninsula[citation needed]. It was perhaps brought from Aquitaine in the north of the peninsula, due...

ISBN: 978-6-1303-7221-7
Издательство: Книга по требованию
Дата выхода: июль 2011

High Quality Content by WIKIPEDIA articles! Spare ribs are a variety of pork ribs and beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them. Spare ribs are also popular in the United States. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce. Данное издание не является оригинальным. Книга печатается по технологии...

ISBN: 978-6-1305-4405-8
Издательство: Книга по требованию
Дата выхода: июль 2011