Soy bean is one of the oldest cultivated plants in the world. It is native to southeast Asia and China where it has been raised from as far back as 3000 B.C., which makes it all the more remarkable that Europe, where it was introduced as a curiosity in the late 18th century, showed no interest in it until the 19th.
Fennel is native to the Mediterranean but it has become naturalized in many countries of the temperate zone. It is raised commercially in France, Germany, Italy, Poland and Romania, as well as in the former USSR, China and Japan and Argentina. It is also grown on a small scale in herb gardens. The leaves are used to flavour fish soups and sauces and in salads. In Italy it is preserved in vinegar and salt and eaten as a vegetable (Italian dill). The seeds are used to flavour bread (similar to anise), sprinkled on rolls, in pickling gherkins and vegetables and in vegetable dishes. Italians sprinkle ground fennel on barbecued meat.
The seeds yield an oil used in pastry making and liqueurs promoting digestion, and are used by the pharmaceutical industry in the preparation of gargles.
Soy sauce is an age-old flavouring of Chinese cookery. In the 5th century B.C. the recipe was brought by a Buddhist monk to Japan, where it also rapidly gained widespread popularity. In our modern day and age it is becoming increasingly popular not only in Europe but also in America. It is likewise one of the ingredients used in making Worcestershire sauce.
Cultivated forms differ in the colour of their seeds. In regions where soy bean is grown on a large scale the proteins arc extracted from the beans and made up into various kinds of synthetic meat products.
The seeds do not ripen at the same time; a single plant carries them at various stages of development. For this reason they arc harvested in succession by cutting out only the ripe sections of the umbels. These ;Ire then spread out and dried slowly on large sheets of canvas to retain the seeds, which separate readily from the stalks. The temperature must not exceed 35C (95F)
Fennel is native to the Mediterranean but it has become naturalized in many countries of the temperate zone. It is raised commercially in France, Germany, Italy, Poland and Romania, as well as in the former USSR, China and Japan and Argentina. It is also grown on a small scale in herb gardens. The leaves are used to flavour fish soups and sauces and in salads. In Italy it is preserved in vinegar and salt and eaten as a vegetable (Italian dill). The seeds are used to flavour bread (similar to anise), sprinkled on rolls, in pickling gherkins and vegetables and in vegetable dishes. Italians sprinkle ground fennel on barbecued meat.
The seeds yield an oil used in pastry making and liqueurs promoting digestion, and are used by the pharmaceutical industry in the preparation of gargles.
Soy sauce is an age-old flavouring of Chinese cookery. In the 5th century B.C. the recipe was brought by a Buddhist monk to Japan, where it also rapidly gained widespread popularity. In our modern day and age it is becoming increasingly popular not only in Europe but also in America. It is likewise one of the ingredients used in making Worcestershire sauce.
Cultivated forms differ in the colour of their seeds. In regions where soy bean is grown on a large scale the proteins arc extracted from the beans and made up into various kinds of synthetic meat products.
The seeds do not ripen at the same time; a single plant carries them at various stages of development. For this reason they arc harvested in succession by cutting out only the ripe sections of the umbels. These ;Ire then spread out and dried slowly on large sheets of canvas to retain the seeds, which separate readily from the stalks. The temperature must not exceed 35C (95F)
0 comments:
Post a Comment