Name: Food preservation methods
Brand: LIBRAIRIE COREENNE
SKU: 117727
Price: 30.00 EUR
Availability: InStock

Food preservation methods

€30,00

Food preservation methods

Description

Book Introduction

Not in the cookbook
Special food preservation methods for all ingredients!

This book covers simple yet special food preservation methods that allow you to enjoy each ingredient fresher and tastier by taking advantage of its individual characteristics.
In addition to preservation methods, we have included information on the nutritional content and efficacy of the ingredients, as well as ways to safely eat seasonal ingredients, to help you enjoy 175 different ingredients more deliciously.
If you look at the cookbook you have at home while cooking and pay a little attention to the ingredients you are usually interested in, it will help you live frugally and without waste.
By referring to the search function, you can quickly find the ingredients you want to know about and check the expiration date and preservation method at a glance. The information on the seasonality, nutritional value, and freshness evaluation methods of ingredients is also organized in an easy-to-understand manner.
Additionally, we introduced recommended preservation methods for each ingredient, including freezing, room temperature, pickling, and drying.

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index

How to use this book

PART 1: The Basics of Food Preservation

Food Preservation Basics ①
Know the causes of food spoilage

Food Preservation Basics ②
Know the preservation method appropriate for your ingredients.
1.
Store at room temperature / 2.
Refrigerated storage / 3.
Cryopreservation / 4.
Dry / 5.
Pickle

COLUMN Tools needed for food preservation

PART 2 How to Preserve Vegetables and Fruits

Thorough Verification of Vegetable and Fruit Preservation ①
Preserving Carrots: Which Is Right?

Thorough Verification of Vegetable and Fruit Preservation ②
Preserving Ginger: Which Is Right?
Preserving Onions: Which Is Right?

Let's learn about the characteristics of vegetables and fruits ①
Why are the preservation methods different?

Thorough Verification of Vegetable and Fruit Preservation ③
Preserving tomatoes, which is right?
Preserving a firm kiwi, which is right?

Let's learn about the characteristics of vegetables and fruits ②
What are low temperature damage and ethylene gas?

Thorough Verification of Vegetable and Fruit Preservation ④
Preserving leafy greens: which is right?
Preserving cabbage, which is right?

Let's learn about the characteristics of vegetables and fruits ③
How to pack and put in a pocket

Thorough Verification of Vegetable and Fruit Preservation ⑤
Freezing vegetables: which is right?

Let's learn about the characteristics of vegetables and fruits ④
How to Freeze Vegetables

leafy vegetables
Cabbage / Chinese chives / crown daisy / bok choy / chives / cabbage / spinach / mulberry / moroheiya / lettuce

Fruits and stem vegetables
Asparagus / green beans / broad beans / okra / pumpkin / cauliflower / cucumber / bitter melon / green peas / kidney beans / celery / pumpkin / corn / onion / tomato / eggplant / bell pepper / paprika / broccoli

root vegetables
Turnip / burdock / radish / carrot / lotus root

Potatoes, mushrooms, and others
Sweet potatoes / taro / potatoes / yams / mushrooms

COLUMN Let's use frozen vegetables in cooking.

Garlic / ginger / green onion / bean sprouts

fruit
Avocado / Strawberry / Orange / Lemon / Kiwi / Grapefruit / Watermelon / Banana / Melon / Tangerine / Apple

COLUMN Does flouring cabbage cores really make them last longer?

PART 3 Preservation of Meat and Fish

Thorough Verification of Preservation of Meat and Seafood ①
Preserving Meat: Which is Right? (Refrigeration)

Thorough Verification of Preservation of Meat and Seafood ②
Preserving Meat: Which is Right? (Freezing)

Thorough Verification of Preservation of Meat and Seafood ③
Preserving Meat: Which is Right? (Freezing)

Let's learn about the characteristics of meat and seafood ①
The basics of meat refrigeration and freezing

Thorough Verification of Preservation of Meat and Seafood ④
Preserving Fish and Shellfish: Which Is Right? (Refrigeration)

Thorough Verification of Preservation of Meat and Seafood ⑤
Preserving Fish: Which Is Right? (Freezing)

Let's learn about the characteristics of meat and seafood ②
The basics of refrigeration and freezing preservation of seafood

Thorough Verification of Preservation of Meat and Seafood ⑥
Preserving Hamburger Steaks: Which Is Right?
Preserving salmon fillets, which is right?

Let's learn about the changes that occur during freezing.
Why doesn't it taste good when I heat it and then freeze it?

pork / chicken / beef

COLUMN The Science of Food Preservation (1) The Secret of Expiration Dates

Liver / Ground or minced meat / Meat products

COLUMN The Science of Food Preservation (2) Why Do We Get Food Poisoning?

fish

COLUMN Preservation of seaweed

Sliced fish / sashimi / squid / shrimp / scallops / clams / mussels / grilled eel / mackerel / salmon or trout roe / salted pollack roe

COLUMN Are shrimp tempura frozen before or after frying?

PART 4 Preservation of Eggs, Dairy Products, Soy Products, and Processed Goods

Thorough Verification of Preservation of Eggs, Dairy, and Soy Products ①
Preserving Eggs: Which is the Correct Way?

Let's learn about the characteristics of eggs
How to preserve eggs

Thorough Verification of Preservation of Eggs, Dairy, and Soy Products ②
Preserving whipped cream: which is correct?
Preserving Tofu: Which is the Correct Way?

Let's learn about the characteristics of dairy products
How to preserve whipped cream
How to preserve tofu

Eggs / Cheese / Yogurt / Milk / Whipped Cream / Butter / Margarine / Tofu / Fried Tofu, Yubu / Natto, Soy Milk, Frozen Tofu / Fish Cake / Konjac

COLUMN Cookie dough frozen or refrigerated?

PART 5 Preservation of Stocks and Other Foods

Rice, grains, cooked rice / noodles / bread / cereals / dry foods / herbs / powders, tea leaves, other / seasonings

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