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Estudo sobre a preparação e conservação da pasta de alho

Estudo sobre a preparação e conservação da pasta de alho

D. K. Gojiya / P. A. Pandiya

87,04 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Cocina/comidas y bebidas, etc.
ISBN:
9786208109004
87,04 €
IVA incluido
Disponible

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Sobre IBD

O alho tem sido utilizado ao longo de toda a história registada, tanto para fins culinários como medicinais. Tem um sabor pungente e picante caraterístico que se suaviza e adoça consideravelmente com a cozedura. Um bolbo de alho, a parte mais utilizada da planta, divide-se em numerosas secções carnudas chamadas cravos. Os cravos são utilizados como sementes, para consumo (crus ou cozinhados) e para fins medicinais. As folhas, os caules e as flores da cabeça são igualmente comestíveis, sendo mais frequentemente consumidos quando imaturos e ainda tenros. As camadas de papel protectoras da 'pele' que cobrem as várias partes da planta e as raízes ligadas ao bolbo são as únicas partes não consideradas palatáveis.

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