Archive for June, 2009
« Previous EntriesPepper Plants and How Pepper is Made
Monday, June 29th, 2009Pepper is a pungent spice made from berries. One of the earliest known spices ever discovered, pepper is used worldwide in almost every household. CLASSIFICATION Black pepper belongs to the family “Piperaceae.”
Various Preserved Vegetables
Sunday, June 28th, 2009CANNED MUSHROOM The mushroom commonly used for canning is the I. volvacea species. It looks like a tiny umbrella and its cap is white, occasionally tinged with gray, smooth in texture. This is the most popular mushroom not only in the Philippines, but in the entire Southeast Asian Region. Its growth is well suited [...]
Banana Catsup Making
Sunday, June 28th, 2009BANANA CATSUP (Process 1) Ingredients: 1 kilo cavendish (saba) bananas 1 head onion 1 pc red bell pepper 1 head garlic 3¾ liter water 20 pcs chili pepper 500 mL vinegar 1 kilo brown sugar 100 grams rock salt 1/8 tsp cloves (fine clavo de comer) 1/8 tsp cinnamon 1/8 tsp paprika 1 tsp catsup [...]
Processing Popcorn
Sunday, June 28th, 2009Add also picture of popcorn type corn plant What is Popcorn? Popcorn, like all six types of corn, is a cereal grain and originates from a wild grass. Its scientific name is zea mays everta, and it is the only type of corn to actually pop. Popcorn is made up of three main components; endosperm, [...]
How to Make Vinegar from Squash Peelings
Thursday, June 18th, 2009MATERIALS: kalabasa peels & cores 1 kg sugar 1 ½ c yeast ½ tsp vinegar starter 1 c
How to Make Sardines
Thursday, June 18th, 2009Sardines in Tomato Sauce Ingredients 1. Dressed fish (bangus, tunsoy, galunggong) 170-180 grams 2. Sauce 60 grams (tomato sauce 37.8 grams and tomato paste 12.6 grams) 3. corn or vegetable oil 9.0 mL 4. hot pepper extract* 0.7 mL 5. salt 1-2 grams
How to make Kropeck from Mongo and Soybeans
Wednesday, June 17th, 2009Mongo Kropeck To provide increased nutrients in the snacks of children, the addition of mongo flour has been tried and found acceptable. Materials: 5 cups rice flour 2 ½ cups mongo flour 2 cups oil or lard 1 ½ tbsp. flavoring (cheese or barbecue) 2/3 cup water
How to Make Jelly from Fruits and Vegetables
Wednesday, June 3rd, 2009Fruits that have flavor and a substance called pectin can be transformed into delicious jelly, such as the bignay fruit, papaya, duhat, santol, tamarind and guava. Soursop (guayabano) sininguelas, breadfruit(rimas), anonas and chico all have high pectin content. Fruits that have very low pectin are difficult or cannot be made into jelly.
Shrimp Culture
Tuesday, June 2nd, 2009Shrimp is the most important commodity, by value, in the international seafood trade. The shrimp industry has grown exponentially in the last decades, and growth is expected to continue for years to come.
Dried Sweet Papaya
Tuesday, June 2nd, 2009There are places in this country where fruits abound, but there is no way of or it is difficult to transport them to market, thus they become rotten and are wasted away, or are given to hogs. In places where there is an oversupply of papaya , the fruits can be preserved for as long [...]
« Previous Entries
