[epub | 8,02 Mb] Brew Ware by Karl F. Lutzen – best pdf books

  • Full Title : Brew Ware: How to Find, Adapt & Build Homebrewing Equipment
  • Autor: Karl F. Lutzen
  • Print Length: 272 pages
  • Publisher: Storey Publishing, LLC; First Printing edition
  • Publication Date: January 8, 1996
  • Language: English
  • ISBN-10: 0882669265
  • ISBN-13: 978-0882669267
  • Download File Format | Size: epub | 8,02 Mb
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Gear up with the right equipment and take the hassle out of homebrewing. Karl E. Lutzen and Mark Stevens guide you through the best tools for all your brewing needs, from DIY homemade versions of commercial brewery equipment to simple devices that make brewing easier and safer. Learn which gadgets and gizmos work best for measuring, mashing, bottling, kegging, and more. With the proper tools close at hand you’ll save both time and money, leaving you free to focus on enjoying your homebrewed beers.

 

Editorial Reviews

From Booklist

This is, quite simply, the one guide a home brewer needs. Understandable drawings of pieces, assemblies, and connections abound, and specifications are presented in explicit detail. Given the mess that a malfunctioning setup for brewing at home can cause, Lutzen and Stevens’ attention to detail and plain language are indispensable, and their instructions welcomely cover setting up an outdoor brewing facility and bottling and kegging the finished product, too. Heck, they even advise about home hops growing and yeast culturing. All in all, this is a spicy, but not yeasty, high-end kind of read that has good nose, is filling without being heavy, and is possessed of a tart and tangy aftertaste that neither lingers too long nor displeases the palate. Mike Tribby

From the Back Cover

Proper equipment takes the hassle out of homebrewing.

There’s nothing that quite matches the satisfaction of having just the right tool or equipment to perform a task — and brewing tools are no exception, especially when you’ve created or adapted them yourself. Homebrewing authors Karl F. Lutzen and Mark Stevens offer great ideas, from home-sized versions of commercial brewery equipment to simple gadgets that make brewing easier or safer. To help brewers choose the best tools, they offer a balanced evaluation of the advantages and drawbacks of each.

Brew Ware contains step-by-step projects and devices for:

— Ingredient processing and storage

— Working with wort

— Chilling and aerating wort

— Fermenting

— Measuring

— Bottling

— Kegging

— Mashing

 

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or Jack Turner’s

“Spice is an erudite and engaging account of how foodstuffs can change the flow of history.”

—The New York Times Book Review

“Jack Turner handles his subject with discernment and con fidence, his style appropriately brisk and animated … Impressive and reassuring is his combination of sympa thetic understanding and tough-minded rationalism. Al though he never condescends to the past, neither does he ever blur the line that separates fascinating lore from the objective truths of science.”

—Los Angeles Times

“A nifty grab bag of a book. Entertaining and informative.”

—San Jose Mercury News

“A hugely enjoyable book, written with erudition, style and wit.”

—New Scientist

“Jack Turner possesses the two ingredients most essential for the great historian—scholarly detachment allied to a pas sionate obsession with his subject. He also writes uncom monly well. A splendid book.”

—Philip Ziegler

“Based on research that is broad and deep, Turner succeeds remarkably well in capturing the evanescent attractions of spice.”

—The Orlando Sentinel

“Stimulating … Spice is stuffed with memorable details … Turner writes with pace and intelligence.”

—New Statesman

“Spice is deliciously rich in odors, savors, and stories. Jack Turner quickens history with almost bardic magic, pouring his personality into his narrative without sacrifice of schol arship.”

—Felipe Fernandez-Armesto

“Turner’s banquet … is, as he admits, a ramble, but it is a fascinating one—urbane, anecdotal and easily digestible.”

—The Scotsman

“Sumptuous…. Turner quotes well and widely from literature, and has a flair for anecdote.”

—The Guardian (London)

“Turner brings serious scholarship to bear on his subject, quoting from all manner of obscure texts in ancient lan guages. But his gentle, ironic wit makes him a light- hearted companion…. The book shimmers with life, with real people springing from every page, some of them mil lennia old…. Turner’s enthusiasm carries it all forward with terrific momentum.” —The Tablet

“A fascinating and scholarly book that can help you improve both your cooking and your sex life. An excellent piece of work.”

—Peter Mayle

SPICE Jack Turner

Jack Turner was born in Sydney, Australia, in 1968. He received his B.A. in Classical Studies from Melbourne University and his Ph.D. in International Relations from Oxford, where he was a Rhodes Scholar and MacArthur Foundation Junior Research Fellow. He lives with his wife, Helena, and their son in Geneva. This is his first book.

The clove, from bud to flower.

Matthioli, Commentarii in sex

libros Pedacii Dioscoridis

Anazarbei (Venice, 1565)

Previous pages: Southeast Asia and its spices. Jan Huygen van Linschoten, Discours of Voyages in ye East & West Indies, translated by W. Phillip (London, 1598)

TO HELENA

“The true figure of Ginger.” John Gerard,

The Herball or General Historie of Plantes

(London, 1636)

CONTENTS

Introduction: The Idea of Spice

I

The Spice Race

CHAPTER 1: THE SPICE SEEKERS

The Taste That Launched a Thousand Ships

Christians and Spices

Debate and Stryfe Betwene the Spanyardes and Portugales

The Scent of Paradise

II

Palate

CHAPTER 2: ANCIENT APPETITES

The Aromanauts

Of Spiced Parrot and Stuffed Dormice

Spice for Trimalchio

Decline, Fall, Survival

CHAPTER 3: MEDIEVAL EUROPE

The Flavors of Cockayne

Salt, Maggots, and Rot?

The Regicidal Lamprey and the Deadly Beaver

Keeping Up with the Percys

III

Body

CHAPTER 4: THE SPICE OF LIFE

The Pharaoh’s Nose

Abbot Eberhard’s Complaint

Pox, Pestilence, and Pomanders

CHAPTER 5: THE SPICE OF LOVE

“Whan Tendre Youthe Hath Wedded Stoupyng Age”

Hot Stuff

Spice Girls

Afterword; or, How to Make a Small Penis Splendid

IV

Spirit

CHAPTER 6: FOOD OF THE GODS

Holy Smoke

God’s Nostrils

Odors of Sanctity

Old Age, New Age

CHAPTER 7: SOME LIKE IT BLAND

Saint Bernard’s Family Tiff

Filthy Lucre

EPILOGUE: THE END OF THE SPICE AGE

SOURCES AND BIBLIOGRAPHY

ACKNOWLEDGMENTS

INTRODUCTION

The Idea of Spice

A certain Christopher Columbus, a Genoese, proposed to the Catholic King and Queen, Ferdinand and Isabella, to discover the islands which touch the Indies, by sailing from the western extremity of this country. He asked for ships and whatever was necessary to navigation, promising not only to propagate the Christian religion, but also certainly to bring back pearls, spices and gold beyond anything ever imagined.

—PETER MARTYR, De Orbe Novo, 1530

One day at Aldgate Primary School, after the dinosaurs and the pyramids, we did the Age of Discovery. Our teacher produced a large, illustrated map, showing the great arcs traced across the globe by Columbus and his fello
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ut different cuisines, with their exotic ingredients, and how to prepare them. For that we were, and still are, indebted to Craig, for bringing a new sophistication to food journalism, and to the infectious enthusiasm of Julia Child, convincing us on television that every housewife could produce, without tears, a wonderful French meal.

Craig announced the impending classes in the Times. I was inundated with inquiries and soon had the six stools in my small Upper West Side kitchen occupied for a series of four classes.

One of those callers was to become my editor, Frances McCullough. Although at the time she was the poetry editor at Harper & Row, Fran was also an expatriate Californian desperate for some good Mexican food; she wanted to know if I would write a Mexican cookbook for Harper.

I was very nervous. I warned Fran that I couldn’t write. She persisted, so I sent in some drafts—later she told me she privately agreed about the writing but wisely didn’t tell me at the time. I went off to Mexico again for my usual research trip, came back, read what I had written, tore it up, and started again. I had a call from Fran at midnight. She had just finished reading the new material and couldn’t wait to talk to me. “What happened over the summer—you’ve taught yourself how to write.” That was in 1969.

And so my first book, The Cuisines of Mexico, was born, a culmination of invisible forces propelling me along an uncharted course of food writing—and there was nothing I could do about it.

While Cuisines was in the making, very few people (apart from Fran) knew what I was talking about, perhaps only those who had traveled and eaten well in Mexico. It was the era of the combination plate, and we soon realized that just within Harper itself there was an awful lot of convincing to do about the very existence of the authentic regional cuisines of Mexico. We then and there decided to feed all the people in charge of various stages of the book’s production the real thing with, of course, lots of well-made margaritas.

We had to convince everyone: the art department to give us four-color photographs instead of the cute little drawings they had suggested, the sales force to make the right pitch, the designer to catch the spirit, the book clubs to get excited, not forgetting the booksellers all across America. I cooked and cooked; the Harper staff got into the swing of things and helped me haul thirty huge cazuelas of food to Washington, D.C., in a heatwave for the annual booksellers’ convention; our guests were astounded, and happy. Finally everyone understood what we were talking about and gave us carte blanche. The Cuisines of Mexico came out in the fall of 1972 to much acclaim.

There was a lot more to be written about, and once again fate intervened. A jogging accident, which knocked me off my feet for several months, got me started again in a most unlikely fashion. In the sheer frustration of having my movements curtailed, I began to delve into my—now growing—collection of Mexican cookbooks in Spanish, especially those of Señora Josefina Velázquez de León, who was a pioneer in recording recipes of housewives from the states of Mexico. I then realized how little there was published in English on those delectable Mexican foods that were becoming so popular in the United States: tacos, enchiladas, and tostadas. I decided I had to devote a smallish book to the subject of the corn tortilla and what you can do with it, in combination with chiles, cheese, cream, and sauces, as well as meats and vegetables, to make delicious and usually inexpensive dishes. The idea took root and, despite the fact that a good tortilla was hard to come by in those days, The Tortilla Book was published in 1975.

My yearly visit to Mexico was extended to almost six months as I doggedly traveled—mostly cheaply and uncomfortably—to remote places where some, often unrecorded, culinary surprise awaited me. I did my apprenticeship in a Mexico City bakery learning the secrets of good pan dulce—and mine were actually sold alongside those of the professional bakers. (They were wonderful teachers and so proud of my efforts.) On these trips, I got to know, and work with, some extraordinary regional cooks whom I have written about in The Regional Cooks of Mexico, which was now, unbeknownst to me, being formed. It was published in 1978.

Throughout those years I was teaching classes in cooking schools across the United States, striving to give my students insight into the diversity of the regional foods of Mexico. Even these enthusiasts were as much surprised as the Harpers staff had been at that first lunch. Of course, authentic ingredients were few and far between at that time, but I persevered, carrying things across the continent so I could duplicate these different tastes as faithfully as possible until there was a wider distribution of the chiles and herbs so es
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n who would have been king, would be a failure on the run.

In August 1745, Prince Charles Edward Stuart stepped out of a small rowing boat and onto the Scottish mainland. He was met by just a few loyal MacDonalds, but word of the Young Pretender’s arrival fired through the glens of the West Highlands and the clans came flocking to his cause. As his army swelled he raised his standard amid the glowering hills of Glenfinnan on 19 August. Within months his victorious army had swept into Edinburgh, crushed the Hanoverian forces at Prestonpans and marched on into England, reaching Derby by 4 December 1745. Bonnie Prince Charlie and his Jacobite army were within 114 miles of London and the fulfilment of his dream. But news had arrived that the Duke of Cumberland, youngest son of the Hanoverian King George II and Charles’ own cousin, had been recalled from Flanders and was now in England, having brought with him 25 battalions of infantry, 23 squadrons of cavalry, and four companies of artillery. Major-General Wade’s Hanoverian army was ensconced in Scotland and there were strong rumours that a third, large government force was defending London. In fact this was untrue, and had Charles forged on to London it is possible the capital could have fallen and the Stuarts could have reclaimed the British crown. However, Lord George Murray, one of the prince’s senior commanders, argued in favour of a retreat to Scotland and won the support of the majority of the officers. Charles was outraged and told them they were about to snatch defeat from the jaws of victory, denying the Stuart restoration. Charles proclaimed: ‘You ruin, abandon and betray me if you do not march on.’ Nevertheless he reluctantly agreed to the Council’s decision to retreat.1

So began the long march back to Scotland. The demoralised Jacobite army was exhausted, cold and hungry. In early February, Prince Charles fell ill with flu and stopped to recover in Bannockburn House near Stirling. Here he took a lover, the pretty and youthful Clementina Walkinshaw, who nursed him back to health.

On 20 February 1746, the Jacobite army occupied Inverness and laid siege to Fort William. By now, 9,000 government troops under Cumberland’s command had advanced as far as Nairn, only eight miles east of Inverness, and Charles’ army, short of food, ammunition and other vital supplies, started to form up on the high ground at Culloden Moor, then known as Drummossie Moor, to defend Inverness. The boggy ground of Drummossie Moor had been selected by Charles as an ideal battlefield as he thought it would hinder any charge by Cumberland’s cavalry. Murray pointed out the unsuitability of the ground for his own Jacobite troops, as the flat, boggy turf would slow the charge of his foot soldiers and make them sitting ducks for the Hanoverian artillery and muskets. But Charles, who mistrusted Murray following his decision to retreat from Derby, refused to listen and insisted on the choice of Drummossie Moor as the battlefield.

Bonnie Prince Charlie had requisitioned Culloden House as his headquarters, and it was here on the evening of Monday 14 April that he invited his officers to join him for a fateful banquet. This was the home of Duncan Forbes of Culloden, Lord President of the Court of Session. Forbes was a devout Protestant and Hanoverian loyalist who had tried desperately to dissuade many Highland chiefs from supporting the uprising. As an ardent government supporter, he had even raised a small force of 2,000 men to fight for King George. But as the Jacobite army moved towards Inverness, he retreated, first to Ross-shire and then to Skye, abandoning his beloved home to the Jacobites. Prince Charles had chosen his billet well. Culloden House was renowned for its hospitality. The Lord President was known to keep casks of claret in the main hall from which guests could literally help themselves by the ‘pailful’. The chairs surrounding the large oak table in the main dining hall at Culloden House had been specially designed with grooves into which poles could be inserted so that servants could carry drunken guests more easily to bed.

Captain Edmund Burt (an English military engineer), in his Letters from the North of Scotland, wrote that

It is the custom of that house, at the first visit or introduction, to take up your freedom by cracking his nut (as he terms it), that is, a cocoa-shell, which holds a pint, filled with champagne, or such other sort of wine as you shall choose. You may guess that few go away sober at any time; and for the greatest part of his guests, in that conclusion, they cannot go at all. A hogshead of fine claret was kept in the hall, so that guests or even passer-bys could refresh themselves with a pint of claret. As the company are disabled one after another, two servants, who are all the time in waiting, take up the invalids with short poles in the chairs as they sit (if not fallen down), and carry them to their beds, and still the he
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ses the risk of a ceramic slow cooker bowl cracking as a result of the wide difference in temperature between the frozen food and the heating bowl. If the bowl cracks, your slow cooker is unusable.

On a similar note, you should always remove the food from your slow cooker dish before refrigerating it. The nature of the thick ceramic bowl means it retains heat and thus takes a lot longer to cool down to safe refrigeration temperatures, once again leaving your food too long in the danger zone.

In Summary

Please don’t prioritise convenience over safety. It may be that you have to take the time to defrost your meat first, or you may in fact have to change the meal you had planned to cook for today until tomorrow when you can have the meat defrosted – but it’s worth it. I for one will not take that risk with my loved ones. You are free to weigh up this risk for you and your family and hopefully make the safe decision for your home. Cook smart – cook safe.

How can I thicken slow-cooker recipes with a high liquid content?

Slow cooking can produce dishes with excess liquid due to condensation forming on the lid and the fact the lid stays closed so the liquid doesn’t reduce as with some stovetop or oven methods. Here’s a collection of tips and trick you can use to ensure a thickened consistency to your final dish.

Cornflour (cornstarch)

Mix 1–2 tablespoons of cornflour with 1–2 tablespoons of cool tap water and mix until it becomes a thin runny paste without any lumps (some people prefer to use rice flour or arrowroot flour). Pour this mix straight into your slow cooker dish 20–30 minutes before serving and stir briefly around whatever is in the pot. Then leave the dish to continue cooking, preferably on HIGH but LOW if the recipe requires.

This added cornflour will thicken the liquids in the recipe. If this amount of cornflour doesn’t thicken the liquids sufficiently, you can repeat the process. But take care not to add too much cornflour to your recipe – one or two additions are usually all that’s needed. Some people ladle the liquid out of the slow cooker into a saucepan on the stove and add the cornflour there. How you do it is totally up to you.

Gravy granules/powder

Substitute gravy granules for cornflour and follow the method as described above. The suitability of this option will depend on the recipe and whether the addition of gravy will suit it.

Grated potato

Grate 1–2 raw potatoes and add them to the slow cooker 30–45 minutes before serving. Stir them as much as you can around the solid ingredients. This will very quickly thicken the dish and the remaining cooking time will allow the potato to cook through.

Grated potato will only suit some recipes – those with vegetable or potato already in them or which would be complemented by the addition of potato.

You can use instant potato flakes in place of grated raw potato.

Lift the lid

Another option is to remove the lid of the slow cooker or at least place it ajar for the last 30 minutes of cooking to enable the sauce to thicken through evaporation. This is not ideal as the very nature of the slow cooker is to provide a sealed environment to maintain the cooking temperature – but it is an option.

Use less liquid to begin with

A natural consequence of slow cooking is the increased moisture content thanks to the drip condensation from the lid down into the food during cooking. Many people think meat has to be covered in liquid to slow cook it, but in fact it needs very little liquid. If you find a dish is regularly ending up with far too much liquid, reduce the liquid in the initial recipe next time you cook it.

The tea towel trick

While the tea towel trick (see the next page) is normally used when slow cooking cakes and breads, it can be used to absorb some of the condensation from the dish when following non-baking recipes. Please read important safety information in the section regarding the tea towel trick.

Flour toss

Tossing your meat in flour before cooking can also thicken the dish.

Pulling/shredding

Pulling or shredding your meat at the end of the cooking time (assuming this suits the dish) will also take up a lot of the excess liquids in the pot.

The tea towel (dish towel) trick

Quite a few of the recipes in this book will ask you to ‘Cook with a tea towel (dish towel) under the lid’. The tea towel, which lies between the top of the slow cooker bowl and the lid of the slow cooker, acts to absorb condensation and stop it from dripping down into the food cooking inside. It’s often used when you wouldn’t want the cake or bread being cooked ending up soggy.

Note that this method has been devised by home slow cooker enthusiasts and is not recommended officially or declared a safe practice by slow cooker manufacturers. Please carefully read the following information before deciding for yourself if it’s something you wish to do.

When usi

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