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Hello all,
Just a question on anyone who uses or have used yogurt and a starter culture. How long and at what temperatures do you ferment your sausages at when doing a fermented and air dried sausage?I'll be making a big batch of chorizo and some sort of salami later on in the week and i'm keen to try using a live yogurt as a starter because my partner makes fresh yogurt all the time so i have it available constantly. Also, does anyone know if wine added to the sausage would impact the fermentation process in any way?
Please help.
I did not find the right solution from the internet.
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Hello all,
Overall I was pretty happy with how the tournament ended up. Power numbers were a bit less than I expected given that I tried to make them pretty generous.In retrospect, the computer distribution ended up being a bit too much on the pre-2000s side of things. I find this area very interesting and there are generally lots of good clues on these things, but I suspect that the field knows less about this stuff than other areas.The history questions also skewed a bit more 19th century US and British than maybe they should have, although these two countries and times are always going to have a large space in a distribution like this.Given that I still have a giant OneNote of ideas, I suspect that I'll write another one of these at some point.
Any suggestions?
I did not find the right solution from the internet.
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Hi all,
In my science experiment I am using a probiotic supplement of Lactobacillus Acidophilus to tests it against an antibacterial agent. Since the supplement will be in the form of a pill I want to culture it in a nutrient broth so that I can then streak the bacteria on nutrient agar plates. Basically, I would like the bacteria to be in a test tube where I can easily use a sterile swab to streak it on my media plate. My question is: what procedure should I follow to make a culture of this bacteria that I can streak onto my nutrient-agar media plates?
Please help.
I did not find the right solution from the internet.
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Hello all,
I' m reading at this table (page 9), that LS 25 is not recommended when using common salt.Is this right?
What will be the problem if you use common salt and LS 25?Is there any recipe for sausage or salami, without common salt?
Please help.
I did not find the right solution from the internet.
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Hello all,
How can I set the default language on the system and make it remain so? My default culture is set to "portuguese", however the language does not change anymore. It was in portuguese for a while, but suddenly it changed to english (without change the default culture field).Is that a common issue? How can we fix?
Please help.
I did not find the right solution from the internet.
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