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  1. Magazines - Post Magazine - FOOD

    Truc: confit, a fat-fabulous way to preserve meat

    Posted Nov 04th 2012, 12:00am by Susan Jung

    ... one of my favourite things to do on a lazy winter afternoon. Before there was refrigeration, "confiting" was a way of preserving meat. The practice has continued because it tastes so ... at room temperature, we can use less salt than they did in the olden days (salt, too, is a preservative). With confit, fatty meats such as duck, goose and pork are submerged in rendered duck, ...

    http://www.scmp.com/magazines/post-magazine/article/1073828/truc-confit-fat-fabulous-way-preserve-meat
  2. Jams

    Posted Sep 15th 2011, 12:00am

    ... Janice Leung Smucker's Simply Fruit Strawberry Spreadable Fruit This is made using fruit syrup, grape juice concentrate and natural flavours, rather than refined sugar, yet it has a candy-like flavour that children will love. It also spreads easily. ...

    http://www.scmp.com/article/979041/jams
  3. Health-packed lunch boxes

    Posted Oct 24th 2004, 12:00am by Michele Crew

    ... include apples, pears and peaches tend to have additional colouring, sugars and excessive preservatives. Tip: If you need to include meat products, go for dried ones. In Hong Kong's heat, wet ...

    http://www.scmp.com/article/475297/health-packed-lunch-boxes
  4. Self preservation

    Posted Apr 04th 2010, 12:00am by Susan Jung

    ... I enjoy making charcuterie and my dream home would have a smoke house and a curing room, so I could make all the dried sausages and smoked meats I want. As it is, I stick to the easy stuff: rillette, pat?, meat terrines and fresh sausages (though the pig casings can be hard to find). Duck rillette (pictured, top of plate) Rillette was originally made as a way to preserve meat ...

    http://www.scmp.com/article/710523/self-preservation
  5. Mes Confitures- the Jams and Jellies of Christine Ferber

    Posted Jan 04th 2009, 12:00am by Susan Jung

    ... to preserve foods to get through the long, hard winter; nowadays, if we crave out-of-season fruit, meat and vegetables we only have to pop down to the supermarket to get what we want. Christine Ferber's preserves aren't the type that our great-grandmother might have made, anyway: these are not designed for sustenance, they're meant to be enjoyed for their flavours. Ferber's ...

    http://www.scmp.com/article/665735/mes-confitures-jams-and-jellies-christine-ferber
  6. Pear essentials

    Posted Jan 04th 2009, 12:00am by Susan Jung

    ... its texture when cooked. Pears are also pressed to make juice, dried into chips and cooked into preserves. One of the most delicious ways to cook pears is to make them into pate de fruit ...

    http://www.scmp.com/article/665736/pear-essentials
  7. Quick fixes

    Posted Jun 12th 2011, 12:00am

    ... Susan Jung Pickled vegetables are great at whetting the appetite in the summer, when we tend not to be as hungry because of the heat and humidity. I prefer quick pickles- they don't require much fermenting or ageing, and so are ready within a few day ...

    http://www.scmp.com/article/970329/quick-fixes
  8. Root cause

    Posted Jul 27th 2008, 12:00am by Susan Jung

    ... is most familiar in its preserved form. It's pickled (thinly sliced and cooked with vinegar and sugar then served as an accompaniment to sushi and century eggs) or simmered slowly in a heavy ...

    http://www.scmp.com/article/646702/root-cause
  9. Pickle preservative over legal limit

    Posted May 14th 2004, 12:00am by Martin Wong

    ... Levels of the preservative benzoic acid found in a brand of Sichuan pickled vegetables exceeded legal standards, tests by the Food and Environmental Hygiene Department revealed yesterday. The tests were conducted after a China Central Television report this week found workers in a Chengdu factory in Sichuan mixed massive amounts of the preservative sodium benzoate into preserved ...

    http://www.scmp.com/article/455629/pickle-preservative-over-legal-limit
  10. Have your cake, and tradition too

    Posted Oct 13th 2009, 12:00am by Staff Reporter

    ... as they have historical value and their stories linger on. When things are part of a festival, we have to put more effort into preserving them so that our modern society can continue to appreciate ... a trifle or chocolate cake for dessert than a Christmas pudding. But I have to agree that some traditions should be preserved simply because that is what makes them a tradition. On the other hand, ...

    http://www.scmp.com/article/695183/have-your-cake-and-tradition-too

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