28 mai 2018 à 15:01
(diff | hist) . .(-29) . .Pasteurisation de fruits et légumes/en
(Page créée avec « *Video tutorial created by Camille Duband and instructions written by Pierre-Alain Lévêque for the Low-Tech Tour, April 2018. *Know-how delivered by Claire Yobé *ARTE,... »)
28 mai 2018 à 14:55
(diff | hist) . .(-47) . .Pasteurisation de fruits et légumes/en
(Page créée avec « 2) The position of the jar, lid facing downwards, allows for it to be airtight (if it leaks, the preserve will be faulty). It also enables the lid to contract when cooling... »)
28 mai 2018 à 14:55
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Translations:Pasteurisation de fruits et légumes/44/en
(Page créée avec « 2) The position of the jar, lid facing downwards, allows for it to be airtight (if it leaks, the preserve will be faulty). It also enables the lid to contract when cooling... »)(actuelle)
28 mai 2018 à 14:44
(diff | hist) . .(-14) . .Pasteurisation de fruits et légumes/en
(Page créée avec « *Ensure hands are clean *Use the thermometer to check the temperature of the fruit or vegetables is at 80°C *Fill the jar to the brim, using the funnel if necessary *Clos... »)
28 mai 2018 à 14:44
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Translations:Pasteurisation de fruits et légumes/42/en
(Page créée avec « *Ensure hands are clean *Use the thermometer to check the temperature of the fruit or vegetables is at 80°C *Fill the jar to the brim, using the funnel if necessary *Clos... »)(actuelle)
25 mai 2018 à 08:53
(diff | hist) . .(-64) . .Pasteurisation de fruits et légumes/en
(Page créée avec « * was your hands, jars and lids thoroughly * Place a saucepan with a little water on the heat and bring to a simmer * Roll the jar in the hot water and let it stand uprigh... »)
24 mai 2018 à 17:58
(diff | hist) . .(-46) . .Pasteurisation de fruits et légumes/en
(Page créée avec « * Peel and wash the fruit and vegetables to be pasteurised thoroughly * Whether from a recipe of your choice (like ratatouille, compote, puréed fruit or veg, fruit in syr... »)
24 mai 2018 à 17:37
(diff | hist) . .(-2) . .Pasteurisation de fruits et légumes/en
(Page créée avec « This tutorial focuses on fruit and vegetables only where risk is very low. However, if in doubt and any suspicious smells or colours arise, do not hesitate to throw the pr... »)
24 mai 2018 à 17:37
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Translations:Pasteurisation de fruits et légumes/34/en
(Page créée avec « This tutorial focuses on fruit and vegetables only where risk is very low. However, if in doubt and any suspicious smells or colours arise, do not hesitate to throw the pr... »)(actuelle)
24 mai 2018 à 17:33
(diff | hist) . .(-49) . .Pasteurisation de fruits et légumes/en
(Page créée avec « As with all heat treatment methods for food preservation, it is vital that the jar or tin be airtight. If air penetrates the container, pathogenic micro-organisms may deve... »)
24 mai 2018 à 17:33
(diff | hist) . .(+175) . . N
Translations:Pasteurisation de fruits et légumes/33/en
(Page créée avec « As with all heat treatment methods for food preservation, it is vital that the jar or tin be airtight. If air penetrates the container, pathogenic micro-organisms may deve... »)(actuelle)
24 mai 2018 à 17:11
(diff | hist) . .(+14) . .Pasteurisation de fruits et légumes/en
(Page créée avec « You can consume as much pasteurised fruit and as many pasteurised vegetables as you wish. Once the container has been opened, it should be stored in the fridge and the con... »)
24 mai 2018 à 17:11
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Translations:Pasteurisation de fruits et légumes/31/en
(Page créée avec « You can consume as much pasteurised fruit and as many pasteurised vegetables as you wish. Once the container has been opened, it should be stored in the fridge and the con... »)(actuelle)
24 mai 2018 à 17:07
(diff | hist) . .(-38) . .Pasteurisation de fruits et légumes/en
(Page créée avec « Pasteurisation is one of the heat treatment processes which least reduces nutritional value as the food is not heated to very high temperatures, contrary to sterilisation... »)
24 mai 2018 à 17:07
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Translations:Pasteurisation de fruits et légumes/29/en
(Page créée avec « Pasteurisation is one of the heat treatment processes which least reduces nutritional value as the food is not heated to very high temperatures, contrary to sterilisation... »)(actuelle)
24 mai 2018 à 16:47
(diff | hist) . .(-3) . .Pasteurisation de fruits et légumes/en
(Page créée avec « All kinds of fruit and vegetables can be easily preserved by means of pasteurisation. However, this method cannot be applied to meat or fish since 100% of the pathogens pr... »)
24 mai 2018 à 16:40
(diff | hist) . .(-18) . .Pasteurisation de fruits et légumes/en
(Page créée avec « By heating fruit and vegetables to 80°C, a large proportion of pathogenic micro-orgnanisms are destroyed. Placing food in containers at this temperature drives oxygen out... »)
24 mai 2018 à 16:40
(diff | hist) . .(+226) . . N
Translations:Pasteurisation de fruits et légumes/24/en
(Page créée avec « By heating fruit and vegetables to 80°C, a large proportion of pathogenic micro-orgnanisms are destroyed. Placing food in containers at this temperature drives oxygen out... »)(actuelle)
24 mai 2018 à 16:15
(diff | hist) . .(-14) . .Pasteurisation de fruits et légumes/en
(Page créée avec « Pasteurisation is a process used to preserve food. It consists in heating food to 80°C before being bottled or preserved in jars, followed by cooling. »)
24 mai 2018 à 16:09
(diff | hist) . .(-48) . .Pasteurisation de fruits et légumes/en
(Page créée avec « '''Key facts on food wastage:''' *1/3 of food produced around the world goes off or is wasted *In France, 50% of waste happens at home *A person in France wastes 20kg of f... »)
24 mai 2018 à 16:06
(diff | hist) . .(-2) . .Pasteurisation de fruits et légumes/en
(Page créée avec « The aim is to easily preserve surplus fruit and vegetables for long-term storage, whether from your vegetable patch (in Summer for example), or because you have bought mor... »)
24 mai 2018 à 16:06
(diff | hist) . .(+187) . . N
Translations:Pasteurisation de fruits et légumes/20/en
(Page créée avec « The aim is to easily preserve surplus fruit and vegetables for long-term storage, whether from your vegetable patch (in Summer for example), or because you have bought mor... »)(actuelle)
17 mai 2018 à 14:30
(diff | hist) . .(-32) . .Conserves lactofermentées/en
(Page créée avec « * Vdeo tutorial created by Camille Duband and instructions written by Pierre-Alain Lévêque for the Low-Tech Tour, April 2018. * Know-how delivered by Claire Yobé, Kerou... »)
17 mai 2018 à 14:29
(diff | hist) . .(+748) . . N
Translations:Conserves lactofermentées/21/en
(Page créée avec « * Vdeo tutorial created by Camille Duband and instructions written by Pierre-Alain Lévêque for the Low-Tech Tour, April 2018. * Know-how delivered by Claire Yobé, Kerou... »)
17 mai 2018 à 14:26
(diff | hist) . .(+36) . .Conserves lactofermentées/en
(Page créée avec « * A jar may be consumed over several days once opened, though it is still a good idea to choose the size of the jar depending on the number of people living in the househo... »)
17 mai 2018 à 14:26
(diff | hist) . .(+310) . . N
Translations:Conserves lactofermentées/62/en
(Page créée avec « * A jar may be consumed over several days once opened, though it is still a good idea to choose the size of the jar depending on the number of people living in the househo... »)
17 mai 2018 à 14:17
(diff | hist) . .(-24) . .Conserves lactofermentées/en
(Page créée avec « * Following the process, store the preserve in a dry place, out of sunlight and if possible, in the coolest part of the house/flat (e.g cellar, pantry or basement) * Wait... »)
17 mai 2018 à 14:17
(diff | hist) . .(+317) . . N
Translations:Conserves lactofermentées/60/en
(Page créée avec « * Following the process, store the preserve in a dry place, out of sunlight and if possible, in the coolest part of the house/flat (e.g cellar, pantry or basement) * Wait... »)
17 mai 2018 à 14:14
(diff | hist) . .(-18) . .Conserves lactofermentées/en
(Page créée avec « * Fill the jar with as many vegetables as possible * Add salty water (10g of salt for 1 kg of vegetables) * Check all of the vegetables are fully submerged in the water, t... »)
17 mai 2018 à 14:14
(diff | hist) . .(+369) . . N
Translations:Conserves lactofermentées/58/en
(Page créée avec « * Fill the jar with as many vegetables as possible * Add salty water (10g of salt for 1 kg of vegetables) * Check all of the vegetables are fully submerged in the water, t... »)
17 mai 2018 à 14:11
(diff | hist) . .(-70) . .Conserves lactofermentées/en
(Page créée avec « * Ensure your hands are clean * Place a first layer of vegetables at the bottom of the jar (2cm) * Sprinke with a pinch of salt * Press the layer of vegetables down with y... »)
17 mai 2018 à 14:11
(diff | hist) . .(+896) . . N
Translations:Conserves lactofermentées/56/en
(Page créée avec « * Ensure your hands are clean * Place a first layer of vegetables at the bottom of the jar (2cm) * Sprinke with a pinch of salt * Press the layer of vegetables down with y... »)
17 mai 2018 à 13:59
(diff | hist) . .(-37) . .Conserves lactofermentées/en
(Page créée avec « * Peel and wash the vegetables carefully * Depending on preference, grate or cut them into dice or strips. * Leave those vegetables which are usually left whole as they ar... »)
17 mai 2018 à 13:59
(diff | hist) . .(+210) . . N
Translations:Conserves lactofermentées/52/en
(Page créée avec « * Peel and wash the vegetables carefully * Depending on preference, grate or cut them into dice or strips. * Leave those vegetables which are usually left whole as they ar... »)(actuelle)
17 mai 2018 à 12:49
(diff | hist) . .(-145) . .Conserves lactofermentées/en
(Page créée avec « Contrary to preservation by means of heat (e.g sterilisation) or freezing, which can in turn cause the development of for example the toxin botulinum, lacto-fermentation i... »)
17 mai 2018 à 12:49
(diff | hist) . .(+192) . . N
Translations:Conserves lactofermentées/23/en
(Page créée avec « Contrary to preservation by means of heat (e.g sterilisation) or freezing, which can in turn cause the development of for example the toxin botulinum, lacto-fermentation i... »)
17 mai 2018 à 12:27
(diff | hist) . .(-17) . .Conserves lactofermentées/en
(Page créée avec « Lactic acid bacteria are "pro-biotics" for the gut flora which play an important role as barriers for the immune system. »)
17 mai 2018 à 12:14
(diff | hist) . .(-30) . .Conserves lactofermentées/en
(Page créée avec « Enzymes in lactic acid bacteria "pre-digest" vegtables, which helps the digestion process as well as the absorption of nutrients and minerals by the body. »)
17 mai 2018 à 12:14
(diff | hist) . .(+154) . . N
Translations:Conserves lactofermentées/12/en
(Page créée avec « Enzymes in lactic acid bacteria "pre-digest" vegtables, which helps the digestion process as well as the absorption of nutrients and minerals by the body. »)(actuelle)
17 mai 2018 à 12:03
(diff | hist) . .(-23) . .Conserves lactofermentées/en
(Page créée avec « This acidity neutralises the rotting process. When the environment is acidic enough (approx. pH 4), the lactic acid bacteria are also inhibited. The product becomes stable... »)
17 mai 2018 à 12:03
(diff | hist) . .(+257) . . N
Translations:Conserves lactofermentées/47/en
(Page créée avec « This acidity neutralises the rotting process. When the environment is acidic enough (approx. pH 4), the lactic acid bacteria are also inhibited. The product becomes stable... »)
17 mai 2018 à 11:50
(diff | hist) . .(-48) . .Conserves lactofermentées/en
(Page créée avec « These bacteria grow by feeding off the sugars present in the food, and converting them into lactic acid. The amount of lactic acid gradually increases and the brine become... »)
17 mai 2018 à 11:50
(diff | hist) . .(+194) . . N
Translations:Conserves lactofermentées/46/en
(Page créée avec « These bacteria grow by feeding off the sugars present in the food, and converting them into lactic acid. The amount of lactic acid gradually increases and the brine become... »)
17 mai 2018 à 11:46
(diff | hist) . .(-66) . .Conserves lactofermentées/en
(Page créée avec « Vegetables carry microorganisms on their surfaces (microscopic fungi, bacteria) which, when left in the open air, cause them to rot. The absence of air (anaerobic conditio... »)
17 mai 2018 à 11:46
(diff | hist) . .(+328) . . N
Translations:Conserves lactofermentées/7/en
(Page créée avec « Vegetables carry microorganisms on their surfaces (microscopic fungi, bacteria) which, when left in the open air, cause them to rot. The absence of air (anaerobic conditio... »)(actuelle)
17 mai 2018 à 11:23
(diff | hist) . .(-19) . .Conserves lactofermentées/en
(Page créée avec « This method of fermentation has been used for centuries to preserve milk (e.g yoghurt), vegetables (e.g saurkraut), meat (e.g. cured sausage) and even fish (e.g fish sauce). »)
17 mai 2018 à 11:23
(diff | hist) . .(+174) . . N
Translations:Conserves lactofermentées/5/en
(Page créée avec « This method of fermentation has been used for centuries to preserve milk (e.g yoghurt), vegetables (e.g saurkraut), meat (e.g. cured sausage) and even fish (e.g fish sauce). »)
17 mai 2018 à 11:16
(diff | hist) . .(-47) . .Conserves lactofermentées/en
(Page créée avec « Key facts on food wastage: * 1/3 of food produced around the world goes off or is wasted. * In France, 50% of waste happens at home. * A person in France wastes 20kg of f... »)
17 mai 2018 à 11:16
(diff | hist) . .(+330) . . N
Translations:Conserves lactofermentées/81/en
(Page créée avec « Key facts on food wastage: * 1/3 of food produced around the world goes off or is wasted. * In France, 50% of waste happens at home. * A person in France wastes 20kg of f... »)
17 mai 2018 à 11:16
(diff | hist) . .(+11) . .Conserves lactofermentées/en
(Page créée avec « The aim is to easily preserve surplus vegetables for long-term storage, whether from your vegetable patch (in Summer for example), or because you have bought more vegetabl... »)
17 mai 2018 à 11:16
(diff | hist) . .(+190) . . N
Translations:Conserves lactofermentées/84/en
(Page créée avec « The aim is to easily preserve surplus vegetables for long-term storage, whether from your vegetable patch (in Summer for example), or because you have bought more vegetabl... »)(actuelle)
17 mai 2018 à 11:16
(diff | hist) . .(+7) . .Conserves lactofermentées/en
(Page créée avec « This tutorial has been created in collaboration with Claire Yobé, a lacto-fermentation instructor with over thirty years of experience in this field. »)
17 mai 2018 à 11:16
(diff | hist) . .(+150) . . N
Translations:Conserves lactofermentées/2/en
(Page créée avec « This tutorial has been created in collaboration with Claire Yobé, a lacto-fermentation instructor with over thirty years of experience in this field. »)
17 mai 2018 à 11:16
(diff | hist) . .(+8 724) . . N
Conserves lactofermentées/en
(Page créée avec « Lacto-fermentation is the conversion of sugars into lactic acid by lactic acid bacteria (naturally present specific microorganisms). »)