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Studie zur Zubereitung und Konservierung von Knoblauchpaste

Studie zur Zubereitung und Konservierung von Knoblauchpaste

D. K. Gojiya / P. A. Pandiya

87,10 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Cocina/comidas y bebidas, etc.
ISBN:
9786208109042
87,10 €
IVA incluido
Disponible

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Sobre IBD

Knoblauch wird seit Menschengedenken sowohl für kulinarische als auch für medizinische Zwecke verwendet. Er hat einen charakteristischen scharfen und würzigen Geschmack, der beim Kochen deutlich milder und süßer wird. Eine Knoblauchknolle, der am häufigsten verwendete Teil der Pflanze, ist in zahlreiche fleischige Abschnitte unterteilt, die als Zehen bezeichnet werden. Die Zehen werden als Saatgut, zum Verzehr (roh oder gekocht) und für medizinische Zwecke verwendet. Die Blätter, Stängel und Blüten am Kopf sind ebenfalls essbar und werden meistens verzehrt, wenn sie noch unreif und zart sind. Die papierartigen Schutzschichten der „Haut' über verschiedenen Pflanzenteilen und die an der Knolle haftenden Wurzeln sind die einzigen Teile, die als ungenießbar gelten.

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