beers Composition
Thursday, May 22, 2008
Heavy Implantation Bleeding Occurs Twins
There are three basic products used for brewing, barley malt, hops and water. But we must also take into account the yeast and the 'attachment' (rice and corn flour). The Malta: you get the process of malting barley grain (high performance extract). The malting involves the controlled development of grain germination, a final process of drying / roasting. Once transformed, will yield malta starch, enzymes and proteins necessary for the preparation of the wort.
The hops come from the mature female flowers of the hop plant. It gives the beer a bitter taste, nice and fine aroma that characterizes it, also on the formation and quality of the foam.
Water: the great importance of this element, like all other components, is constantly tested and treated.
Attachments: broken rice and maize meal with starches contribute to the brewing.
Yeast: yeasts are unicellular fungi essential to the brewing process. Inside the cell sugars are transformed into alcohol and carbon dioxide. This transformation is known as the fermentation. At the same time within the cell is generated by other products that are key to development Profile organoleptic (taste and aroma) of beer.
Pasteurization: a procedure which is done to ensure the biological quality over time without altering the composition of the product.
beer Chicken Serves 4 Ingredients:
8 chicken thighs 1 liter of lager
a teaspoon of sugar cane
a sprig of fresh rosemary
onion carrot celery
a branca
a clove of garlic
30
flour olive oil salt and pepper
Peel, wash and chop vegetables. Also Peel and chop garlic and rosemary leaves. Put heat a pan with two tablespoons of olive oil, brown the chicken drumsticks (cleaned, rinsed and dried with a towel.) Remove them from the pan and set aside. Add to casserole with a little more oil if needed, and saute vegetables and garlic and rosemary. When well browned, add the drumsticks, cover with beer, season, joining a teaspoon of cane sugar, and cook over low heat. Dissolve flour in a little cold water and add to stew. Mix and cook until meat is very tender, about 20-25 minutes, total. Serve with boiled rice or baked potatoes.
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