Best quality and factory L-potassium hydrogen tartrate to South Africa Manufacturer
CAS NO: 868-14-4 DESCRIPTION:Colorless crystals or white crystal powder with sweet and sour taste, sparingly soluble in water,freely soluble in dilute mineral acid, alkaline solution or borax solution and insoluble in acetic acid or ethanol, relative density Chemical Name:L-Potassium Hydrogen Tartrate Molecular Formula:C4H5KO6 Molecular Weight:188.18 Assay:99.0% ~ 101.0% Specific rotation:+32.5 ~ +35.5 Clarity Test:Qualified Loss on dry:0.5% Max Arsenic:3mg/kg Max Lead:2mg/kg Max Sulfate:0.01...
Best quality and factory L-potassium hydrogen tartrate to South Africa Manufacturer Detail:
CAS NO: 868-14-4
DESCRIPTION:Colorless crystals or white crystal powder with sweet and sour taste, sparingly soluble in water,freely soluble in dilute mineral acid, alkaline solution or borax solution and insoluble in acetic acid or ethanol, relative density
Chemical Name:L-Potassium Hydrogen Tartrate
Assay:99.0% ~ 101.0%
Specific rotation:+32.5 ~ +35.5
Loss on dry:0.5% Max
Ammomnium Salt Test:Qualified
MAIN FUNCTION AND PURPOSE:
Served as capacity analytical reagent, buffer and reducing agent, also as leavening agent in food industry.
PACKING:25KG net in Kratf/Plastic Bag lined with PE bag
STORAGE:Kept airtightly in a light-proof, dry and cool place.
Product detail pictures:
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Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. http://www.howtocookgreatfilipino.com
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), http://www.howtocookgreatfilipino.com
puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, http://www.howtocookgreatfilipino.com
eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang http://www.howtocookgreatfilipino.com
(meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
“Adobo/Inadobo” − cooked in vinegar, oil, garlic and soy sauce.
“Babad/Binabad/Ibinabad” − to marinate.
“Banli/Binanlian/Pabanli” − blanched.
“Bagoong/Binagoongan/ — sa Bagoong” − cooked with fermented fish paste bagoong.
“Binalot” — literally “wrapped.” This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).http://www.howtocookgreatfilipino.com
“Buro/Binuro” − fermented.
“Daing/Dinaing/Padaing” − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
“Guinataan/sa Gata” − cooked with coconut milk.
“Guisa/Guisado/Ginisa” or “Gisado” − sautéed with garlic, onions and/or tomatoes.
“Halabos/Hinalabos” — mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
“Hilaw/Sariwa” — unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
“Hinurno” — baked in an oven or roasted.
“Ihaw/Inihaw” − grilled over coals.
“Kinilaw” or “Kilawin” − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
“Laga/Nilaga/Palaga” − boiled/braised.
“Nilasing” − cooked with an alcoholic beverage like wine or beer.
“Lechon/Litson/Nilechon” − roasted on a spit.
“Lumpia” — wrapped with an edible wrapper.
“Minatamis” − sweetened.http://www.howtocookgreatfilipino.com
“Pinakbet” − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
“Paksiw/Pinaksiw” − cooked in vinegar.
“Pangat/Pinangat” − boiled in salted water with fruit such as tomatoes or ripe mangoes.
“Palaman/Pinalaman” − “filled” as in siopao, though “palaman” also refers to the filling in a sandwich.
“Pinakuluan” — boiled.
“Prito/Pinirito” − fried or deep fried. From the Spanish frito.
“Relleno/Relyeno” — stuffed.
“Tapa/Tinapa” — dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
“Sarza/Sarciado” — cooked with a thick sauce.
“Sinangag” — garlic fried rice.http://www.howtocookgreatfilipino.com
“Sigang/Sinigang” − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
“Tosta/Tinosta/Tostado” — toasted.
“Torta/Tinorta/Patorta” — to cook with eggs in the manner of an omelette.
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How to make alcoholic ginger beer without yeast. (Onboard a cruising boat)
Using natural, wild yeasts to make homemade ginger beer (not a packet of store bought yeast) is a two step process.
There are numerous variations, and people will adapt recipes, amount of ingredients, etc, according to taste and availability of ingredients. The bare basics required to “cultivate” the wild yeast for step #1 are:
- Grated Ginger
- Sugar (brown or white)
- Filtered water (not chlorinated as that stifles the yeast)
The bare basic ingredients for a gallon of ginger beer after the wild yeast has been cultivated in step one are:
- one lemon or lime
- 2 to 4 cups sugar (brown or white)
- filtered water, enough for one gallon
-Optional goodies: Honey, apple, berries, raisins, dates, misc. fruit (You can experiment with this).
The lemon or lime provides some acid balance and is important (a flavor thing and also helps preserve the brew). Raisins or bits of fruit help provide nutrients for the wild yeasts.
Disclaimer: Use good sense when enjoying alcoholic beverages. This brew, when allowed to ferment and given enough sugar, can end up with about as much alcohol content as the average beer. That’s not a lot, but it still can get you pickled and wearing a lampshade at the marina’s dock party.
During step #1, if an unwanted mold takes over, toss it. Sterilize your dishes and try again. This is rare, but does happen. A bad brew won’t send you to the bottom, and you’ll know since unwanted molds smell, grow furry, and taste spoiled. A healthy ginger “plant” culture of wild yeast smells pleasant, gingery, and slightly boozy.
For a low alcohol, healthy probiotic tonic, use less sugar and consume sooner. You can still be the designated dinghy driver.
- Mix your ginger beer with a bit of rum and you have an authentic “Dark and Stormy,” a popular Caribbean sailor’s drink. Just watch out for pirates…
Brewed onboard s/v Angel (www.riseofcourage.com, www.rebeccaburg.com)
COMING SOON: Wine making onboard
Music (free use):
Le Nozze di Figaro – No. 11 Cavatina ‘Porgi, Amor’ courtesy of https://musopen.org/
By Sharon 2016-10-25 18:05
This company has the idea of "better quality, lower processing costs, prices are more reasonable", so they have competitive product quality and price, that's the main reason we chose to cooperate.
By Danny 2016-9-14 19:18