Citric Acid

Citric acid is a natural preservative which is also used to add an acidic, or sour taste to foods and soft drinks. It is widely available in the form of white miniature crystals. Originally produced from lemon juice, it is now produced by fermenting sugars. You can substitute 0.8 g citric acid with ½ teaspoon of fresh lemon juice. Citric acid is used widely in general cooking, wine making and is always added to honey wine, otherwise the honey will taste somewhat bland. 10 g of citric acid is diluted in 50 ml of water and poured into a measuring cylinder. Then 40% alcohol is added to the 100 ml mark and a 10% citric acid solution is obtained. One gram of citric acid corresponds to 10 ml of the solution. The solution can be measured with a cylinder or withdrawn with a syringe.

Honey usually contains a small amount of citric acid.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs