By Schuyler Schultz
Beer, like wine, could be a pleasant and pleasing addition to a good meal. sign up for skilled chef and beer gourmet Schuyler Schultz as he courses either beginners and specialists in pairing the proper beers with definitely the right meals. This superbly illustrated publication explores how craft beer should be built-in into the hot American meals circulate, with an emphasis on neighborhood and sustainable creation. As craft breweries and farm-to-table eating places achieve reputation and open around the nation, this e-book bargains scrumptious mixtures of the simplest beers and delectable nutrition and cakes.
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Extra info for Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer
Two methods are used for rehydrating. Hot-soaking is the quickest method. To hot-soak, place the dried food in a heatproof bowl; Pyrex or stainless steel is recommended. Pour boiling water or other boiling liquid over the food just to cover, or as directed for individual foods; some dried foods require additional liquid, and some are better with warm rather than boiling water. Stir and let stand until the food is tender, stirring occasionally. This may take as little as 15 minutes or as long as several hours.
Equ ipme nt 43 Because sun-drying takes days rather than hours, the fruit will be exposed to potential bacterial growth for a longer period of time, so pretreating is more important than when drying in a dehydrator. Pretreating instructions are found in chapter 2, and recommendations for individual types of fruit are included in chapter 4. After pretreating, spread the fruit in a single layer over the drying trays and place them in a well-ventilated spot in full sun. The trays need to be raised off the ground for ventilation and cleanliness; it’s also easier to tend to the trays when they’re not down on the ground.
If you need to remove the trays from the oven, place them on a countertop, allow to cool, and cover loosely with a towel until the next day. You may find that the food is fully dried by morning. ) Convection ovens with a dehydrating setting work well, and drying times will be similar to those listed for dehydrators. Non-convection ovens are less predictable. Because situations vary so widely, this book provides only very broad guidelines for the time it might take to dehydrate foods in a non-convection oven.
Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer by Schuyler Schultz