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On food and cooking the science and lore of the kitchen ( PDFDrive ) 581

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especiallythosebulgingfromthepressureof
gasesproducedbybacterialgrowth,shouldbe
discarded.
ThelowpH(highacidity)oftomatoesand
manycommonfruitsinhibitsthegrowthof
botulismbacteria,sothesefoodsrequirethe
leastseverecanningtreatment,usuallyabout
30minutesinabathofboilingwatertoheat
thecontentsto185–195ºF/85–90ºC.Most
vegetables,however,areonlyslightlyacid,
withapHof5or6,andaremuchmore
vulnerabletobacteriaandmolds.They’re
typicallyheatedinapressurecookerat
240ºF/116ºCfor30to90minutes.


Chapter6

ASurveyof
CommonVegetables
RootsandTubers
Potatoes
SweetPotatoes
TropicalRootsandTubers
The Carrot Family: Carrots, Parsnips, and
Others
The Lettuce Family: Sunchoke, Salsify,
Scorzonera,Burdock
OtherCommonRootsandTubers
Lower Stems and Bulbs: Beet, Turnip,
Radish,Onion,andOthers


Beets
CeleryRoot
TheCabbageFamily:Turnip,Radish
TheOnionFamily:Onions,Garlic,Leeks
Stems and Stalks: Asparagus, Celery, and



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