But the first published cara pembuatan parfum work

These practices have emerged almost with humanity, to ensure the process of life. First it was the sun, then the salt and is credited with the Arabs, but specifically to the Mesopotamian origin of canned fruit. cara pembuatan parfum Were jams, jellies, candy bars, candied fruits that were used for medicinal purposes. Arabs were the introducers of the pharmacopeia as much sugar in the kitchen.
In Europe this art was introduced by the Crusaders, and the traditional method of preparing these delicacies has changed little for centuries, continuing to be simple and fast. Who is not your mouth water when you feel the smell of cooking fruit mixed with sugar? The first known text appearing a compote - quince confit in honey, dates back to the beginning of our era, appearing in 37 volumes of the Natural History of Pliny, the ancient Roman author of the 1st century. Few people know that scientists and important figures in our history have engaged in this theme researching and practicing techniques that are used today. We have a manuscript called "Notes Cucina" by Leonardo da Vinci, with 80 recipes (mostly salt, since sugar was hardly present in the European diet at that time).
But the first published cara pembuatan parfum work "Traité des Fardements et des Confitures" which addresses the art and how to make jams and jellies comes from the 16th century, signed by the physician, astrologer and practitioner of alchemy Michel Nostre-Dame, better known as Nostradamus. His recipe quince jelly earned him accolades Ad papal Avignon, by his heavenly sweetness.
Preserves in Portugal were made so homely women serving of sustenance to families, but there is also the involvement of men, called canners, bakers and alfoeleyros (manufacturers alféloas, a sweet syrup or molasses cara pembuatan parfum in point) . Were, however, convents and feminine gatherings that expanded the art of confectionery and retain from the 17th century. This tradition baker marked the Portuguese cuisine to the present day, giving it identity as queijadas Sintra, eggs moles from Aveiro among others, recipes handed down from generation to generation.
With the expansion of sugar production, the candy became more popular, but still in celebratory occasions or at the end of a good meal. After invaded the schedule of snacks and is now considered a treat, a gift, offered as a sign of appreciation. cara pembuatan parfum Vasco da Gama offered canned Madeira Island, famous for his differential cara pembuatan parfum using spices. Soon spread through society, winning several meanings: status, love, party, cara pembuatan parfum or sociability.
For us who have health and sustainability as a goal is essential to seek the wisdom of those alchemists, as organic foods are seasonal obey crops and seasons. Keep them thus ensures the best use of the product and also have them at our disposal cara pembuatan parfum throughout the year.
Preserves, jellies and jams are creative options as snacks, in addition, give a special touch in flavor both savory and sweet dishes. They are our companions and an effective weapon in the purest food preservation, as it was formerly. With them we can enjoy the fruits, vegetables and grains throughout the year, without suffering the consequences of pesticides, GMOs, preservatives and other chemical additives.
According to Maria Lucia Gomensoro, author of Small Dictionary of Gastronomy (Publisher Lens), tells us: "Marmalade is a sweet made with fruit, fresh or dried, whole or in piece, cooked in a syrup of water and sugar, thick point usually . It can be flavored with spices or liquor, as brandy or liqueur. Preserves, in general, are salty. cara pembuatan parfum "
Let us engrossed in this world of niceties, dedication and delights, try the tips and recipes cara pembuatan parfum for jams, jellies and preserves, with the advantage of its durability and purity, which greatly facilitate our daily lives.
How to Prepare: Wash and remove the cables, place in colander. Mash with a fork and measure in cups, add organic sugar, lemon and light the fire. Stir in the beginning, then stop not to form too much foam. Leave it to form point jam. Remove the foam, condition in jars, remove air, cover and pasteurize.
Pasteurization Sterilize Potting and glasses and lids in boiling cara pembuatan parfum water. Quickly place the jelly is still hot until 1 cm from the edge. Run a spatula or knife around the air out, you'll notice some bubbles rising up when they stop is completed. Wipe the rims with a clean cloth. Cover glasses filled with a clean towel to protect them from dust. Do not shake the glass and not mess too much with them, it breaks the jelly and incorporates the same air, damaging the texture and appearance. The windows are ready to be stored