How Early 20th Century Cooks Kept Grape Must Sweet for Years
Before refrigeration, home cooks used rapid heat and a resin seal to keep unfermented grape must sweet for years. Here is how the technique worked.
#Preservation
2 articles
2 articles
Before refrigeration, home cooks used rapid heat and a resin seal to keep unfermented grape must sweet for years. Here is how the technique worked.
Pastrma is a dry-cured, air-dried meat with roots across Central and Eastern Europe. Here is what it is, how it is made, and how to cook with it.