How were invented canned 'reginacs.com
In the eighteenth century, retains lived a most important revolution that modern techniques. At that time, and that after centuries, the only means of preserving foods were drying, salting, pgpr emulsifier smoking, pickling, pgpr emulsifier fermenting, preserving in fat or sugar and maturation. Relatively simple techniques, but profoundly changing the taste and appearance of the treated diet, not to mention its nutritional qualities.
At each time, a simple pgpr emulsifier means was created to conserve riskless basic foods like fruits and vegetables, meats and fish. "Icing on the cake!", The inventor of canned not keep his secret or even the patents, spreading it everywhere. This procedure, sterilization, today carries the name of its inventor, Nicolas Appert, that sixty years before Louis Pasteur discovered empirically to test the heat sterilization of foods.
Born in Chalons-sur-Marne, on November 17, 1749, Nicolas Appert, was destined to be one of those enlightened men of the Enlightenment. pgpr emulsifier This ninth infant in a family of innkeepers under the banner of White Horse, learned the basics of the service in the kitchens of family hostel, directing it through life through the profession of cook-confeteiro.
After a season of ten years in Germany, Appert returns to France pgpr emulsifier at the dawn of the Revolution, and opens its first store in 1784, under the banner of La Renommé, 47, the Rue des Lombards, Paris. pgpr emulsifier The icing reaches forty on the margins of social unrest. Enlisted in the National Guard, watches the execution of Louis XVI. Alongside their businesses thrive. All smiles at him. Until the Terror! Formally Appert citizen is thrown in jail where he will remain for three months. Irony of history and consequently misunderstood Revolution is this break that seen by him, the riddle of conservation, takes place in your mind. out of prison, he abandons all revolutionary activity and launches pgpr emulsifier into his experiments. Preserve will be born, initially in champagne bottles.
Appert realized pgpr emulsifier empirically that both procedures should apply to foods to preserve pgpr emulsifier them. Heat treat them and put them under the air so be consumed safely. At the time, the only containers that can withstand the heat were the glass bottles. He begins to use the bottles of champagne. The following explores the cans in white iron English. Currently are butted (tin) in fine iron, but may be of glass, sachets or bars.
Appert founded in 1802, the first cannery in Massy (Essone) in the area said the Chateau Alto. The Navy is interested, as this would serve to ground troops and the crew of the Navy. Succeeds. His conservas'-he also proposed the first culinary dishes pgpr emulsifier as matelote fish (fish in wine) - revolve around the world. Reach the South Pole aboard the schooner Uranium scientific expedition aimed at studying the Antarctic fauna. Moreover, sailors who were protected scurvy decimated men after the first farms, because the products Appert guaranteed a retention rate of over 60% of vitamin C.
Aware of sharing their findings with the greatest number of stakeholders, he released his secrets in a book entitled "The pgpr emulsifier art of keeping for many years all animal and vegetable substances" But it is Louis Pasteur put in evidence that, after sixty years, scientific principle of the influence of heat on the bacteriological quality of a product.
The rest of your life to devote Appert improve their methods. Arriving using a machine pgpr emulsifier invented by Denis Papin, pgpr emulsifier the father of the steam engine, an auto-clave, the ancestor of our cocotte Minute (pressure cooker), allowing the cooking temperature exceeds the boiling point of water, while providing security and better performance.
Nicolas Appert died in June 1841, with 91 years, misery, and his body was buried in a common grave. More than two centuries after the French consume each on average, 50 pounds of canned per year.
This entry was posted on Saturday, August 4th, 2007 at 12:03 am and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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In the eighteenth century, retains lived a most important revolution that modern techniques. At that time, and that after centuries, the only means of preserving foods were drying, salting, pgpr emulsifier smoking, pickling, pgpr emulsifier fermenting, preserving in fat or sugar and maturation. Relatively simple techniques, but profoundly changing the taste and appearance of the treated diet, not to mention its nutritional qualities.
At each time, a simple pgpr emulsifier means was created to conserve riskless basic foods like fruits and vegetables, meats and fish. "Icing on the cake!", The inventor of canned not keep his secret or even the patents, spreading it everywhere. This procedure, sterilization, today carries the name of its inventor, Nicolas Appert, that sixty years before Louis Pasteur discovered empirically to test the heat sterilization of foods.
Born in Chalons-sur-Marne, on November 17, 1749, Nicolas Appert, was destined to be one of those enlightened men of the Enlightenment. pgpr emulsifier This ninth infant in a family of innkeepers under the banner of White Horse, learned the basics of the service in the kitchens of family hostel, directing it through life through the profession of cook-confeteiro.
After a season of ten years in Germany, Appert returns to France pgpr emulsifier at the dawn of the Revolution, and opens its first store in 1784, under the banner of La Renommé, 47, the Rue des Lombards, Paris. pgpr emulsifier The icing reaches forty on the margins of social unrest. Enlisted in the National Guard, watches the execution of Louis XVI. Alongside their businesses thrive. All smiles at him. Until the Terror! Formally Appert citizen is thrown in jail where he will remain for three months. Irony of history and consequently misunderstood Revolution is this break that seen by him, the riddle of conservation, takes place in your mind. out of prison, he abandons all revolutionary activity and launches pgpr emulsifier into his experiments. Preserve will be born, initially in champagne bottles.
Appert realized pgpr emulsifier empirically that both procedures should apply to foods to preserve pgpr emulsifier them. Heat treat them and put them under the air so be consumed safely. At the time, the only containers that can withstand the heat were the glass bottles. He begins to use the bottles of champagne. The following explores the cans in white iron English. Currently are butted (tin) in fine iron, but may be of glass, sachets or bars.
Appert founded in 1802, the first cannery in Massy (Essone) in the area said the Chateau Alto. The Navy is interested, as this would serve to ground troops and the crew of the Navy. Succeeds. His conservas'-he also proposed the first culinary dishes pgpr emulsifier as matelote fish (fish in wine) - revolve around the world. Reach the South Pole aboard the schooner Uranium scientific expedition aimed at studying the Antarctic fauna. Moreover, sailors who were protected scurvy decimated men after the first farms, because the products Appert guaranteed a retention rate of over 60% of vitamin C.
Aware of sharing their findings with the greatest number of stakeholders, he released his secrets in a book entitled "The pgpr emulsifier art of keeping for many years all animal and vegetable substances" But it is Louis Pasteur put in evidence that, after sixty years, scientific principle of the influence of heat on the bacteriological quality of a product.
The rest of your life to devote Appert improve their methods. Arriving using a machine pgpr emulsifier invented by Denis Papin, pgpr emulsifier the father of the steam engine, an auto-clave, the ancestor of our cocotte Minute (pressure cooker), allowing the cooking temperature exceeds the boiling point of water, while providing security and better performance.
Nicolas Appert died in June 1841, with 91 years, misery, and his body was buried in a common grave. More than two centuries after the French consume each on average, 50 pounds of canned per year.
This entry was posted on Saturday, August 4th, 2007 at 12:03 am and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
reginacs.com is proudly powered by WordPress Entries (RSS) and Comments (RSS).
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