FOOD PRESERVATION

In the Middle Ages, people sometimes had to eat little or no fresh meat at all. Instead, they relied on dry or salt - preserved meat in the meantime. Then, cooking challenge is finding ways to make meals happy. Part of the reason people have to rely on pickles is the cost and difficulty of breeding animals in winter, especially in northern Europe.

Salt is very expensive, so usually only high-fat meat remains. Meat is usually hard and distorted, and in reality it is not "worth the salt", so lambs are often not preserved.

The origin of preserved salt food can at least be used in ancient Egypt, using salt as part of the preservation process, and food preservation. Salt preservation fish's business was very beneficial, as many people had difficulty finding fresh fish of 42 days lenten after Christianity had spread. Salmon is the most common marinated fish. Squids tend to rot in their rich oil within one day after capture, so they must be quickly stored.

Salt water content in salt water is high, there is no additional mineral salt such as calcium salt or magnesium salt obtained from seawater. Of course, this makes spring very expensive, especially because it is a limited resource. There is also a way to bake saltwater soaked peat to make salt. It produces fine salt flour, but it is also a limited resource.

The Bourgneuf Bay in Brittany produces a large amount of salt extracted from the ocean but it is coarse and poor quality, usually mixed with residues of seaweed, sand and other pollutants. Sometimes this makes the salt black, gray or green. However, it is very cheap. The problem of using this rough sea salt is that it permeates the interior of the meat very slowly and degrades it before it is completely preserved.

This method is most commonly used for European fish, not meat. It is suitable for oily fish such as squid and Haddock. In a cooler and more humid climate, this process needs to avoid element and fuel supply. The Norwegians prepare the trout by exposing the trout to cold fresh air and making thousands of "fish". One way to prepare this is to mash them up and then cook them in water.

Food preservation is important for food storage and transportation and also changes over time. Drying is one of the earliest methods of food preservation, and of course well known in ancient times. Fermentation is also the earliest way to preserve food and it was pasteurized in China as early as 1117. Food pickles have been used for at least 500 years from European fishing vessels using dry pickles to store captured fish, but Newfoundland and major banks are at hand for European consumers .

The origin of preserved salt food can at least be used in ancient Egypt, using salt as part of the preservation process, and food preservation. Salt preservation fish's business was very beneficial, as many people had difficulty finding fresh fish of 42 days lenten after Christianity had spread. Salmon is the most common marinated fish. Squids tend to rot in their rich oil within one day after capture, so they must be quickly stored.

There are two food preservation methods that use salt as a preservative. Soak them in salt and dry them, soak meat and fish in salt water and soak the meat in salt water. Every year the family prepares a thick salt bath and promises to preserve fresh meat for the next winter. The problem is that any food stored with salt has a certain salty taste. Therefore, a method to conceal salty taste was introduced. Oriental spice will be added to recipe recipe. These spices include pepper, cinnamon, clove, nutmeg, ginger, saffron, cardamom, cilantro, cumin, garlic, turmeric, mace, fennel, caraway, mustard. Food is also served with various sauces that hide salt taste. Salted meat and fish are usually rinsed after changing the liquid several times and then added to the plate.