Attention ! All paid and free information on this site is presented solely for educational purposes.
The author of the site does not bear any responsibility for any possible consequences of the use of bottom information.
221. Powder for baking. 222. Aromatic baking powder. 223. Spicy powder "Kerry".
224. Spicy sauce "Kabul". 225. Paints for food substances.
221. Powder for baking.
Used instead of yeast. The main condition for the manufacture of such a powder is to combine tartaric acid or cremerartar with sodium bicarbonate (soda) in such a way that they do not act chemically on each other and the mixture can be stored for a long time. To do this, first moisten the wheat flour with an aqueous solution of tartaric acid or cremartartar, thoroughly dried, and then mixed with sodium bicarbonate. Here is the recipe recommended by Dr. Atkins.
77 parts of tartaric acid,
100 pieces of wheat flour,
84 parts sodium bicarbonate or: 24 parts cremetartar,
30 parts wheat flour,
12 parts sodium bicarbonate.
222. Aromatic baking powder.
4 pieces of cinnamon,
1 part clove,
1 part nutmeg,
1 part ginger. or: 7 pieces of cinnamon,
7 pieces of ginger
3 pieces of cardamom,
3 pieces of nutmeg.
223. Spicy powder "Kerry".
It is used as a seasoning for meat, fish and vegetarian dishes, especially rice. It is composed as follows. Mix: 2 parts of chilli peppers, 2 parts of coriander, 2 parts of cumin, 3 parts of black mustard, 3 parts of english pepper, 6 parts of white pepper, 20 parts of turmeric. or: 50 parts of turmeric, 20 parts of white pepper, 10 parts of English pepper, 10 parts of mustard, 5 parts of cumin, 2.5 parts of coriander, 2.5 parts of red pepper, 20 parts of ginger, 10 parts of cloves. or: 120 parts of turmeric, 120 parts of coriander, 75 parts of black pepper, 50 parts of ginger, 15 parts of cinnamon, 15 parts of nutmeg, 15 parts of cloves, 30 parts of cardamom, 30 parts of cumin, 30 parts of white pepper.
It all mixes and turns into powder.
224. Spicy sauce "Kabul".
Take: 200 parts of broth, 150 parts of tomato puree, 50 parts of carrot, 25 parts of onion, 10 parts of red chilli pepper, 0.5 parts of whole English pepper, 0.5 parts of whole clove, 200 parts of vinegar (6% ).
Boil until the vegetables are completely soft, adding boiling water from time to time. Then rubbed through a frequent sieve, again boiled to obtain a syrupy liquid. The liquid is then poured into glass jars, which are plugged with corks and tied with string. Then proceed to sterilization, i.e. cans with sauce are put in a deep pan, overlaid with straw, poured cold water into the pan so that the necks of the cans are not covered with water, heat the pan on the stove and boil for a quarter of an hour, after which the cans are removed and the cork is poured over the bottle after cooling . Store in a cool place.
225. Paints for food substances
I. Red paint.
Dissolve 1 part carmine, 2 parts ammonia, 35 parts distilled water.
Take 2 parts of cochineal, 4 parts of coal salt, 50 parts of distilled water, insist for two days, then add 12 parts of tartar, 1 part of alum. After removal of carbon dioxide, the mixture is filtered, adding boiling water to the filter from time to time to obtain 62 parts of the filtrate. Finally, 3 parts of a 90% alcohol are added to the liquid. Take 1 part of the root of the alkanes, 3 parts of ether, insist and leave, with frequent agitation, in a closed vessel for 4 days, after which the liquid is drained and the residue is again poured 2 parts of ether, Both extracts are drained together, filtered, the ether is allowed to evaporate and evaporated the remainder to the density of the extract. 6 parts of dried blueberries are cooked in 14 parts of hot water, then 7 parts of 90% alcohol are added. After a few days, squeeze, filter and evaporate the liquid until the density of the extract. Take 5 pieces of red beet, put in a warm oven and leave until it becomes completely soft. Then the beets are cleaned from the outer skin, cut into small pieces, poured 4 parts of weak vinegar and infused for 24 hours. Then pour the liquid, squeeze out the residue, filter, evaporate in a water bath until the density of the extract and add an equal amount of 90% alcohol by weight.
Ii. Yellow paint.
Insist in the continuation of 5 hours 1 part saffron, 1 part glycerin in 10 parts of distilled water, wring out and again insist the remnants of saffron with 10 parts of distilled water. Both liquids are drained and evaporated to the thickness of the extract and diluted with 3 parts of 90% alcohol.
Insist in the continuation of the week 20 parts of safflower (fl. Carthami), 30 parts of distilled water, 70 parts of 90% alcohol, and then squeeze and filter.
Remove the Orleans powder (Bixa Orellana) with wine alcohol and evaporate the filtrate to extract density.
Insist in the course of several days 1 part of the buckthorn berries, pounded in 5 parts of 70 |-alcohol, then squeeze and filter.
Iii. Brown paint.
Take 150 parts of granulated sugar, 1 part of coal salt, heat on an open fire until the whole mass turns black-brown and until white bubbles form, then dilute with water and filter.
Starch is boiled with 2.5% sodium hydroxide and 5% water until a dark brown, swollen mass is formed, which is then diluted with water to a syrup density.
Iv. Blue paint.
Dissolve 1 part of the best indigo in 50 parts of vodka.
V. Green paint.
Mix some yellow paint with blue (see above) in various proportions to obtain the desired shade.
Dissolve 1 part of chlorophyll in 20 parts of 90'-alcohol.
Dissolve 200 parts of fresh grass of spinach or nettle, insist in the continuation of the day in a solution of 1 part of carbonate in 2000 parts of distilled water, wring out, pour out the liquid, the residue is drawn in 12 hours (not longer) using 400 parts of 70% alcohol, squeeze and filter. Stored in dark glass flasks.
Paints, soluble in fats.
Yellow: essential extract of Orleans and turmeric.
Red: alkane. Green: chlorophyll.
Brown: alkane mixed with chlorophyll.
Paints, soluble in alcohol and water.
Yellow: turmeric, orleans and saffron.
Green: turmeric mixed with indigo.
Brown: burnt sugar.
Paints, soluble in sugar. Yellow: turmeric, orleans. Red: carmine. Blue: indigo.
Green: turmeric mixed with indigo. Brown: burnt sugar.