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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 maintained 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 a recipe recommended by Dr. Atkins.
77 parts of tartaric acid,
100 pieces of wheat flour,
84 parts of sodium bicarbonate or 24 parts of cremartarthar,
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 sealed 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 of carmine, 2 parts of liquid ammonia, 35 parts of distilled water.
Take 2 parts of cochineal oil, 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 filtrate. Finally, 3 parts of a 90% alcohol are added to the liquid. They take 1 part of root 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 with 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 parts 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, 4 parts of weak vinegar are poured and insisted throughout the day. 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 remains 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, then squeeze and filter.
The orleans powder (Bixa Orellana) is extracted with wine alcohol and the filtrate is evaporated to a density of the extract.
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 becomes 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) with 400 parts of alcohol | squeeze and filter. Saved 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.