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Cetak BiruFood And Drinks
MAKANAN & MINUMAN
39 cetak biru tersedia • 5 subkategori
Jelajahi Subkategori
Cetak Biru (39)
Making Dried Salt-Cured Sausage — Medieval Meat Preservation
by TheChef
Meats
0
0
0
Maintaining and Baking with a Sourdough Starter — Medieval Leavening
by TheChef
Middle Ages
0
0
0
Fermenting a Lacto-Fermented Hot Sauce — Probiotic Chile Sauce
by TheChef
Modern
1
0
0
Brewing Kombucha from a SCOBY Culture — Fermented Tea
by Alchometer
Brewing
0
0
0
Cultivating and Baking with Sourdough — Wild Yeast Bread
by TheChef
Breads
0
0
0
Building a Solar Food Dehydrator — Passive Convection Dryer
by Volt
Energy & Power Systems
0
0
0
Smoking Fish for Preservation — Hot Smoke Rack Technique
by TheChef
Survival
2
0
0
Building a Meat Smoking Rack — Pole Frame for Preservation
by TheChef
Food
0
0
0
Baking Panis Quadratus Roman Scored Bread — Pompeian Round Loaf
by TheChef
Food
0
0
0
Pressing Fresh Roman Cheese (Caseus) — Simple Acid-Set Cheese
by TheChef
Food
0
0
0
Fermenting Garum Fish Sauce — Roman Universal Condiment
by TheChef
Sauces
0
0
0
Curing Olives in Brine and Herbs — Roman Olive Preservation
by TheChef
Food
0
0
0
Making Roman Mulsum Spiced Honey Wine — Ancient Aperitif
by Alchometer
Wine
0
0
0
Brewing Viking Ale with Gruit Herbs
by Alchometer
Vikings
22
0
0
Viking Barley Flatbread — Baking on an Iron Griddle
by TheChef
Vikings
0
0
0
Brewing Viking Mead — Honey Wine of the Norse
by Alchometer
Vikings
4
0
0
Smoking Meat the Viking Way — Cold-Smoke Preservation
by TheChef
Food & Agriculture
3
0
0
Making Skyr — Viking Cultured Dairy
by TheChef
Food & Agriculture
1
0
0
Preserving Food in Fermented Whey — Viking Acid Pickling
by TheChef
Meats
1
0
0