tag:blogger.com,1999:blog-5413980993025169842024-02-20T11:30:05.635+02:00saksavorstAndrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-541398099302516984.post-48725563432462996702019-06-21T12:21:00.000+03:002019-06-21T12:21:38.630+03:00Ternespiima kook<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 16.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Ternespiima kook:<br />kunagine talumaius!<o:p></o:p></span></div>
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<span style="font-family: Times New Roman, serif;">Meie e- poes <a href="http://www.saksavorst.ee/" target="_blank">Saksavorst</a> on järjest laienenud ternespiima toodete valik. Kui alustasime pulbriga ja peagi lisandusid kapslid, siis viimase uudistootena on müüki saabunud ternespiima koogi pulber.</span></div>
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<span style="font-family: Times New Roman, serif;">Pikka aega oli ternespiima kasutamine raskendatud, kuna puudus taskukohane säilitamise meetod. Kasutati pastöriseerimist, kuid selle käigus said kannatada bioaktiivsed immuunsust tugevadavad valgud. Nüüd on olemas Eestis võimalus sügavkülmkuivatuseks, mille käigus tootes sisalduv jää vaakumi all välja aurutatakse. Kõik kasulikud kuumakartlikud ained säilitavad oma aktiivsuse.</span></div>
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<span style="font-family: Times New Roman, serif;">Pulber ja kapseldatud pulber on kuivatatud peale poegimist 1- 2 päeva jooksul varutud piimast. Hiljem bioaktiivsete ainete osakaal langeb, kuid valgusisaldus on ikka kõrge võrrelduna tavapiimaga.</span></div>
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<span style="font-family: Times New Roman, serif;">See ongi põhjus mika juba meie esivanemad tegid ternespiimast kooki- väga maitsev, lihtne teha ja kõrge valgusisaldus!</span></div>
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<span style="font-family: Times New Roman, serif;">Proovisime Veikandi köögis maiuse tegemise ära! </span></div>
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</span></b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Ternespiimakoogi pulber
on valmistatud külmkuivatusega 2-4 päeva peale poegimist varutud ternespiimast. <br /><br />
Ternespiimakoogi pulbrit saab edukalt kasutada ka roogade maitsestamiseks või
toiduainetesse segamiseks – nt. jäätisesegudesse.<o:p></o:p></span></div>
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</span></b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">1. Otsi välja vahendid:
2 kaussi, mõõtekann, vispel, lusikas, 2 ahjuvormi – üks suurem ja teine
väiksem.</span></div>
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2. Kuumuta ahi 80- 90℃.<br />
3. Ava pakend ja vala ternespiimakoogi pulber kaussi.</span></div>
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4. Kaalu 200 g piima ning vala teise kaussi.</span></div>
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5. Lisa piimale ternespiimakoogi pulber ja sega intensiivselt – <br />
vahepeal lase mõni minut seista. Korda protsessi 3x, kuni pulber on lahustunud.</span></div>
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6. Vala leige vesi suurde ahjuvormi ja aseta ahju – soovitavalt keskele.<br />
7. Vala ternespiimakoogi segu väiksemasse ahjuvormi ning aseta ahju, kuumuta 80- 90 kraadi juures.</span></div>
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8. Kuumuta kuni kalgenemiseni- umbes 50- 60 minutit.<br />
9. Kui segu on kalgenenud, võta vorm ahjust välja.<br />
10. Serveeri sooja või külmana<a href="https://www.blogger.com/null" name="_GoBack"></a> ja lisa kaunistuseks
marju, moosi, jäätist vms.</span></div>
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Naudi igat suutäit!<o:p></o:p></span></div>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-34344214658721622152018-08-30T19:17:00.000+03:002018-08-30T19:17:24.881+03:00Odav õlu Lätist- müüt või tegelikkus?<div dir="ltr" style="text-align: left;" trbidi="on">
Viimasel ajal on tihti teemaks valitsuse süüdimatu aktsiisipoliitika, mille tõttu tuuakse rohkelt alkoholi Lätist.<br />
<br />
Eelmisel nädalal veendusime, et muu Euroopa jaoks ei ole Läti hinnatase just kõige odavam. Saksamaa poeketis jäi silma sooduspakkumine õllele, mille nimi on Zwerger Bräu. Tegu on ilmselt nn. turundusõllega, tootja nimi jääb ebaselgeks. Etiketil on mainitud firma GVG Getränkevertriebegesellschaft mBH, müüdi <i><a href="http://www.real.de/" target="_blank">real</a></i> ketis. Kasti hind €4,99 ehk pooleliitrine pudel 25 senti. Otsisin <a href="https://www.superalko.lv/" target="_blank">SuperAlko</a> kodulehelt samas hinnaklassis õlut, kuid isegi alla 1- eurost liitrihinda raske leida.<br />
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Degusteerimine oli tulvil positiivseid üllatusi! Vaht ei olnud küll väga peene mulliga, kuid püsis kaua. Tunda oli tugevat humala maitset, pisut ehk liiga mõrkjat kuid lõppkokkuvõttes tugev 4 + hindeks!<br />
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com2tag:blogger.com,1999:blog-541398099302516984.post-83596993514925833222018-06-07T07:13:00.000+03:002018-06-07T07:13:10.406+03:00Trühvel ja salaami<div dir="ltr" style="text-align: left;" trbidi="on">
Pariisi butiigis nimega Le Portaleu on kokku saanud salaami vorst ja must Perigordi trühvel. Wikipedia andmetel on selle trühvli aastasaak umbes 30 tonni ja hinnad algavad 1000 eurost kilo kohta. Väga hästi maitseb salaami koos selle hõrgutisega. Hind on 189 eurot kilo. Maitsta saab nüüd seda hõrgutist ka Veikandi kontoris, kiirustage meile külla, kogus on piiratud!<br />
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<tr><td class="tr-caption" style="text-align: center;">Butiik Pariisi kesklinna, Rue du Pont Neuf 31</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Selfi peretütrega</td></tr>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-76755774317919970882018-04-27T17:03:00.000+03:002018-05-25T14:59:56.299+03:00Dry Ager kotid- testime!<div dir="ltr" style="text-align: left;" trbidi="on">
Veikandis tuleb müügile uus toode- kuivlaagerduskott Tublin. Mujal maailmas hinnatud tegija. Et tegu on uue tootega, siis otsustasime teha väikse katse veise välisfileega. Kiire käik Kaupmehe hulgilattu ja oligi käes katsealune: Leedus kasvanud ja Rakveres töödeldud veise välisfilee kaaluga 2,95 kg.<br />
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Kõlblik kuni 26. aprill, aga pikendame seda veel 28 päeva</div>
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Lõikasime filee pakendist välja, mille käigus osa lihamahla paratamatult kaotsi läks.<br />
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<tr><td class="tr-caption" style="text-align: center;">Märglaagerdamise aeg sai läbi</td></tr>
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Jagasime välisfilee 3 tükiks ja vakumeerisime Tublin kottidesse, etiketid peale koos kaaludega. Hoiame külmkambris restide peal 28 päeva ja siis läheb grillimiseks. Vahepeal kaalume ja anname infot kuidas kuivamisprotsess edeneb.<br />
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Juhendamas oli meie katsetusi Juha Luuppala Soome firmast Casmo OY, kellel on sel alal suuri kogemusi.<br />
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Nüüd on peaaegu nädal möödas ja kaalusime üle pakid. Näha on ka värvi muutus.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWEhV16IE7_xftyG4ajM1uPyvLNqVPVmZj0U4QsWzDLLXCT3fXADjT0NHozxFRtnm6vJMpFNf77zHAXRAgA2cn7y3BhQW0X_wd2ahc7xkM0It4HJptgmF7elA9ALDr_3CueHD8r-HZQI/s1600/IMG_1181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWEhV16IE7_xftyG4ajM1uPyvLNqVPVmZj0U4QsWzDLLXCT3fXADjT0NHozxFRtnm6vJMpFNf77zHAXRAgA2cn7y3BhQW0X_wd2ahc7xkM0It4HJptgmF7elA9ALDr_3CueHD8r-HZQI/s640/IMG_1181.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kahanemine 5,7%</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-GVf94luSriGLJyLU_l4IFQQs0yMtygOe17l2tozIKPunTXM5WNh6HqTeWNEI0CMwonoBB5AQhSWvl1AClDYwE_erelN-WohgCDL_TGDwooApxJTqHkI9SKXa9qbq-3S3gtNVhH4zso/s1600/IMG_1180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-GVf94luSriGLJyLU_l4IFQQs0yMtygOe17l2tozIKPunTXM5WNh6HqTeWNEI0CMwonoBB5AQhSWvl1AClDYwE_erelN-WohgCDL_TGDwooApxJTqHkI9SKXa9qbq-3S3gtNVhH4zso/s640/IMG_1180.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kaalukadu 4,8%</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqlqX5k2GnIWmJWj6ZAWlCI0wdFhJNLvIpQ4h_588vaoIU7dYBCrKM_HpusfL02TLyzAOD5v5VasIE-cuz6BqAmT_nsdCk4MZgu5kApB8zjHuwZEIg_lZPqsaskFimJE-mZQsLi6Osqs/s1600/IMG_1177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqlqX5k2GnIWmJWj6ZAWlCI0wdFhJNLvIpQ4h_588vaoIU7dYBCrKM_HpusfL02TLyzAOD5v5VasIE-cuz6BqAmT_nsdCk4MZgu5kApB8zjHuwZEIg_lZPqsaskFimJE-mZQsLi6Osqs/s640/IMG_1177.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kaalukadu 6,5%</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN9Q1pARHH2G-VyZd3S1O5mWyYptR8bkRyyQi4C664o8LEGyqEJxu6nvwkmn6bUfMRh-XM57X8_A71KZBCFBttI91XJnEqGJhUzylGfUAG0IPOwQ-0gEXQn1k3sVqg9gPkmrFvAPNMU0/s1600/IMG_1178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN9Q1pARHH2G-VyZd3S1O5mWyYptR8bkRyyQi4C664o8LEGyqEJxu6nvwkmn6bUfMRh-XM57X8_A71KZBCFBttI91XJnEqGJhUzylGfUAG0IPOwQ-0gEXQn1k3sVqg9gPkmrFvAPNMU0/s640/IMG_1178.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Värvus on läinud tumedamaks</td></tr>
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Kokkuvõttes: algselt oli liha vaakumpakis 2,95 kg. Peale Tublin 10 kottidesse ümberpakkimist tuli kogukaaluks koos kottidega 2,79 kg ja täna oli kogukaal 2,64 kg ehk nädalaga on kuivanud 0,15 kg ehk 5,4%. Nädala pärast näeme!<br />
Kaalusime uuesti 8. mail. Kogukaal on vähenenud 2,48 kiloni ehk kokku kadu 11,1%.<br />
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Nüüd on kõige suurem tükk grillitud ja tulemus ületas kõik ootused! Liha oli ülipehme ha hõrgu aroomiga. Grillisime pisut liiga kuumade süte kohal ilmselt peab arvestama, et kuivlaagerdatud lihal on niiskusesisaldus väiksem ja aega kulub vee väljaaurutamisele vähem. Eilseks, ehk 24. maiks oli algselt 1,25 kilo kaalunud pakendi kaal 0,99 lio. Kahanemine seega 20%.<br />
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Veikandis ja Saksavorst.ee poes tulevad müüki kotid suurusega:<br />
200 x 300 mm<br />
250 x 400 mm<br />
250 x 550 mm<br />
300 x 600 mm<br />
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Nautige eilse meeleoluka grillipeo pilte!<br />
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-63773762261380908902017-10-25T17:35:00.000+03:002017-11-06T23:11:59.062+02:00Sea sisefilee buumib<div dir="ltr" style="text-align: left;" trbidi="on">
Väga populaarne on USA toidupoodides maitsestatud sea sisefilee. Lisatud keskmiselt 16% soolvett, milles kasutatud kaaliumkloriidi, äädikat, naturaalseid lõhna- ja maitseaineid. Dekooritud erinevate maitsetega- purustatud rosmariin, purustatud krõbepeekoniga jne. Sai testitud, mugav valmistada ja maitseb hea!<br />
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Lisan veel mõned pildid Publixi riiulitelt<br />
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-33901649320970285242017-10-25T16:29:00.000+03:002017-10-25T16:29:07.681+03:00Hakkliha pakendid Walmartis<div dir="ltr" style="text-align: left;" trbidi="on">
Maailma suurimas jaeketis Walmart on müügil ka pakendi suuruse TOP- i kuuluvad hakklihad. Pakitud <a href="http://www.vermee.com/?page_id=2164&lang=en" target="_blank">Chub</a> pakkemasinaga.<br />
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<tr><td class="tr-caption" style="text-align: center;">Kõikidel pakenditel on hoiatused, et termilisel töödelda vähemalt 71 C kraadini</td></tr>
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10- naelane ehk 4,5 kilone pakend maksab $19,92+ tax.</div>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-21781318750486389812015-12-19T18:27:00.002+02:002015-12-19T18:45:12.786+02:00United States of Bacon<div dir="ltr" style="text-align: left;" trbidi="on">
Legend eesti peekonist, munast ja võist on kõigile teada. <a href="http://www.estpig.ee/" target="_blank">Eesti Tõusigade Aretusühistu</a> kodulehelt võib alla laadida Eesti Śeakasvatajate Seltsi 1923- 1938.a. tegevuse ülevaate. Seal on kirjas, et 15 aasta jooksul eksporditi 33083 tonni peekonit ja sealiha ning 137962 elussiga. Aastal 1933 eksporditi Eestist 3969 tonni sealiha, proovime seda võrrelda tänapäeva andmetega Põllumajandus- Kaubanduskoja kodulehelt. <a href="http://epkk.ee/wp-content/uploads/2015/12/Lihaturg-III-kv-15.pdf" target="_blank">2015.a. esimese 9 kuuga</a> on eksporditud 7309,9 tonni sealiha. See tundub esmapilgul hea saavutus, kuid samast aruandest selgub, et impordimaht on peajagu suurem: 17619,2 tonni. Küllap imporditi sealiha ka Pätsu- ajal, aga see vajab eraldi uurimist. Tore on lugeda, et esimese Eesti ajal tegeldi palju tootearendusega ehk tõuaretusega, koolituse ja ühistegevusega.<br />
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Kui <a href="https://et.wikipedia.org/wiki/Eesti_peekon" target="_blank">peekoni</a> mõistet kasutati sigade tõu kontekstis, siis tänapäeval on sõna peekon konkreetse <a href="http://toidutare.ee/t%C3%B6%C3%B6riistad/s%C3%B5nastik/toiduained/14048/" target="_blank">lihatüki</a> nimeks. Eesti netiavarustes leidub palju retsepte, leiab ka artikli kus reklaamitakse peekonit <a href="http://tervis.postimees.ee/3233521/peekon-ravib-pohmelli" target="_blank">pohmelliravimina</a>.<br />
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Vaatasime, kuidas on peekon väärindatud USA-s. Varasematest blogidest tuttav tootja <a href="http://boarshead.com/" target="_blank">Boar´s Head</a> pretendeerib oma siin kindlasti oma ala tipptegijaks. Supermarketi lihaosakonda sisenejat võtab vastu selline müügiriiul:<br />
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14 termotöödeldud suitsupeekoniviilu ( Made in Canada ) on jagatud 2 kilepakendisse, guteenivaba, netokaal 2,29 OZ ehk 65 grammi. Ja hind 6,29 USD pakk mis teeb kilohinnaks 90 EUR...<br />
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Puuduvad andmed müügumahtude kohta kuid ilmselt Publix sortimenti muidu ikka ei võtaks kui keegi ei osta.<br />
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Peekonit võib leida ka meie jaoks ebatavalises osakonnas kõrvuti soola, pipra ja muude maitseainetega.<br />
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Oscar Mayer pakub praetud peekonit purustatud moel salatite, kastmete, suppide, kartulipudru jms. lisandiks.<br />
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Viilutatud toores peekon on müügil suurtes pakendites ja väga hea karamelli- krõmpsu ja värvi andva suhkrutöötlusega, suitsutatult.<br />
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Merry Christmas!<br />
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USB!<br />
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-30391520882284989682015-10-18T14:50:00.000+03:002015-10-18T14:50:24.939+03:00Pildikesi Venemaalt<div dir="ltr" style="text-align: left;" trbidi="on">
Vaatasime sellel nädalal, mida põnevat pakutakse Sotši toidumarketites. Kõige suurem asus neist kaubanduskeskuses <a href="http://www.moremall.ru/en/" target="_blank">MoreMall</a>. Fuajees sai vaadata uhket <a href="https://youtu.be/PXHyHt9lY8g" target="_blank">purskkaevu- etendust</a>, toidupood oli meie Prismade stiilis ja suuruses.<br />
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Meeldis, et viilutatud vorstide pakendamisel oli kasutatud lisaseadet, mis paneb viilud vaheldumisi üle serva. Tänu sellele on mugavam viilu pakist välja võtta. Viilud olid ka oluliselt paksemad kui meiekandi omad. Meil tehakse viilud nii õhukesed, et nagunii pannakse võikule mitu tükki.<br />
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Vorstikestad paistsid silma lõbusate ja värviliste disainidega, näiteks Kolbasnyje Skazki. Tõeline mugavustoode 3- liikmelisele perele!</div>
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Lihtsa mooduse oma toodet atraktiivsemaks teha on leidnud Tsaritsinõ lihameistrid. Standardsele Atlantis Paki Amitan Pro kestale on nööri kujutis trükitud ja tulemus pole paha. Kilohind 179 rubla ehk 2,5 €<br />
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Viinereid ja sardelle pakuti suures valikus, kuid puudusid tooted naturaalsooltes. Kõik kunstkestades, hinnad alates 1,6 €/kg.</div>
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Lõpetuseks näide toidulisandite letist, mis tuletab meelde vana sõnademängu Taani kuulsaima maletaja nimega:)</div>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-73987697826089581502015-09-23T15:54:00.001+03:002015-09-23T16:59:22.093+03:00Sous- vide- teooria Wikipedias ja praktika Weikandis<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #252525;"><span style="background-color: white;"><b>Võtsime vaevaks lasta ära tõlkida Wikipedias oleva ingliskeelse artikli sous- vide meetodist toidu valimistamisel . Alljärgnev ei pretendeeri lõplikule tõele ja kahtluste korral võrrelge <a href="https://en.wikipedia.org/wiki/Sous-vide" target="_blank">originaaltekstiga</a>! </b></span></span><br />
<span style="color: #252525;"><span style="background-color: white;"><b><br /></b></span></span></div>
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<b><span style="background: white; color: #252525; mso-highlight: white;"><br /></span></b></div>
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<b><span style="background: white; color: #252525; mso-highlight: white;">Sous-vide</span></b><span style="background: white; color: #252525; mso-highlight: white;"> (</span><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English"><span style="background: white; color: #0b0080; mso-highlight: white;">/</span></a><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English#Key"><span style="background: white; color: #0b0080; mso-highlight: white;">suːˈviːd</span></a><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English"><span style="background: white; color: #0b0080; mso-highlight: white;">/</span></a><span style="background: white; color: #252525; mso-highlight: white;">; Prantsuse keeles
"vaakumis") on küpsetamismeetod, kus toit suletakse õhukindlasse plastikkotti
ning asetatakse veevanni või kontrollitud aurukeskkonda oluliselt pikemaks
ajaks kui tavalise küpsetamise puhul (kuni 96 tunniks või isegi kauemaks).
Temperatuur peab olema täpselt reguleeritud ja madal - tavaliselt 55 - 60 °C
lihade jaoks ja kõrgem juurviljadele. Eesmärk on küpsetada toit ühtlaselt- seest korralikult küpsenud, kuid mitte üleküpsenud väljast, ning säilitada
niiskus ja mahlad. </span><a href="http://en.wikipedia.org/wiki/Sous-vide#External_links"></a></div>
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<a href="https://www.blogger.com/null" name="h.f8tiqurxhk0k"></a>AJALUGU</h2>
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<span style="background: white; color: #252525; mso-highlight: white;">Sous-vide küpsetusmeetodit kirjeldati esmakordselt Sir
Benjamin Thompsoni ehk krahv Rumfordi poolt juba 1799. aastal (kuigi vee asemel
kasutatati soojusvahetina õhku). Sous-vide taasavastati Ameerika ning Prantsuse
inseneride poolt 1960- ndate aastate keskel kui sellest arendati tööstuslik
toidu säilitamise meetod. See meetod kohaldati ka Georges Praluse poolt 1974.
aastal restorani Troisgros jaoks Prantsusmaal, Roanne´s. Ta avastas, et kui <i>foie gras</i> on küpsetatud sous-vide
meetodil, säilitab roog algupärase välimuse, ei kaota ülemääraselt rasva ja omab
paremat tekstuuri. Teine sous-vide pioneer oli Bruno Goussalt, kes uuris
temperatuuri mõju toiduainetele ja sai tuntuks sous-vide meetodi tutvustajana
paljudele tippkokkadele. Töötades juhtivteadlasena Virginias, USAs
toiduainetööstuse ettevõttes Cuisine Solutions, arendas Goussalt välja
parameetrid erinevate toiduainete valmistamiseks sous-vide meetodil. </span><a href="http://en.wikipedia.org/wiki/Sous-vide#cite_note-Hesser-3"></a></div>
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<a href="https://www.blogger.com/null" name="h.lficrwsw80vi"></a>OLULISEMAD
OMADUSED</h2>
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<span style="background: white; color: #252525; mso-highlight: white;">Pakkides toiduaine vaakumisse õhukidlasse plastikkotti
jäävad toiduaine sisse mahlad ja aroomid, mis muidu võivad valmistamisprotsessi
käigus kaduda.</span><span style="color: #252525; line-height: 152%;"> </span></div>
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<span style="background: white; color: #252525; mso-highlight: white;">Vakumeeritud toit asetatakse veevanni, kus temperatuur on
seatud täpselt soovitud lõpptemperatuuri järgi. Nii välditakse toidu
üleküpsetamist, sest toit ei saa muutuda kuumemaks kui teda ümbritsev
temperatuur (nagu ka <i>bain- marie</i>
meetodi puhul). Tavapärase kõrge kuumusega küpsetamise, näiteks röstimise või
grillimise korral puutub toit kokku palju kõrgemate temperatuuridega kui
soovitav lõpptulemus, seega tuleb toit eemaldada küpsetamiselt täpselt natuke
enne soovitud sisetemperatuuri saavutamist. Kui toit eemaldatakse liiga hilja,
on oht üleküpsemisele ning kui liiga vara, on oht, et toit jääb tooreks. Kasutades
sous-vide meetodit on võimalik saavutada väga täpne kontroll temperatuuri üle,
sest veevanni temperatuur on seatud samaks soovitud toidu lõpptemperatuuriga.
Lisaks on sous-vide meetodil küpsetamine ülimalt ühtlane, seda ka
ebaregulaarsete või suurte tükkide puhul kui valmistamise aeg on piisavalt
pikk.</span><span style="color: #252525; line-height: 152%;"> </span></div>
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<span style="background: white; color: #252525; mso-highlight: white;">Sous-vide meetodil kasutatav palju madalam temperatuur võrreldes
tavaliste meetoditega tagab toidu mahlasuse ja pehmuse säilimise, sest madal
temperatuur ei lase toiduainete rakkudel katki minna ja seega ei eemaldu
liigselt vedelikku. Näiteks liha valmistamisel sous-vide meetodil
hüdrolüüsitakse küll kollageen sidekudedes želatiiniks, kuid lihas leiduvaid
valke ei kuumutata üle, seega valgud ei denatureeru, mis omakorda tähendab, et
säilitatakse liha pehmus ja mahlasus. Erinevalt lihast on juurviljade
valmistamise puhul jällegi oluline vältida toidu liigset pehmust. Sous-vide
meetodil saab juurvilju valmistada keemistemperatuurist madalamal kuumusel, mis
tagab et toit on põhjalikult küpsetatud ja vajadusel pastöriseeritud ilma et
juurviljad muutuks liigselt pehmeks. Sous-vide meetod ei lase juurviljade
rakkudel puruneda, aga tagab üleküpsetamiseta pektiini ( polüsahhariididest
sidekude taimedes) depolümeriseerumise ja/või tärklise tarretumise
juurviljades.</span><span style="color: #252525; line-height: 152%;"> </span></div>
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<span style="background: white; color: #252525; mso-highlight: white;">Sous-vide meetod tagab ka toidule lisatud vürtside ja
muude maitseainete parema imendumise kui tavalise küpsetamise korral.</span><span style="color: #252525; line-height: 152%;"> </span></div>
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<span style="background: white; color: #252525; mso-highlight: white;">Kulinaarsest vaatepunktist lähtudes ei oma õhu
mittekasutasime küpsetamise protsessis otsest tähtsust, kuid selles on oma
praktiline kaalutlus - nimelt lubab vaakumkoti kasutamine mugavalt säilitada
küpsetatud toitu, mida saab jahutada või sügavkülmutada pikaks ajaks, mis on
eriti kasulik näiteks toitlustusfirmadele. Lisaks ei puutu toit, mis nõuaks
pikka küpsetusaega ja millel on oksüdeerumisoht, kokku hapnikuga, näiteks pekk,
mis võiks vastasel juhul rääsuda. </span><a href="http://en.wikipedia.org/wiki/Sous-vide#cite_note-Baldwin-4"></a></div>
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<a href="https://www.blogger.com/null" name="h.39smh39bqh7w"></a>TEMPERATUURID</h2>
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<br /></div>
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<span style="background: white; color: #252525; mso-highlight: white;">Olenevalt toidu liigist sõltub, missugust temperatuuri
peaks kasutama. Temperatuuri täpsus ja ühtlus võib ka olla oluline - näiteks
muna valmistamisel, mille puhul valgud denatureeruvad erinevatel
temperatuuridel. Teistsuguste toitude puhul aga ei pruugi temperatuuri täpsus
ja ühtlus olla nii oluline - näiteks küpseb kala paksusega 15 mm 17 kuni 18
minutiga igal temperatuuril vahemikus 44 kraadi kuni 61 kraadi. Selliseid toite
võib valmistada aeglase küpsetamise (slow cooking) meetodil ka välja lülitatud
seadmel, milles on kuum vesi ja termomeeter.</span></div>
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<span style="color: #252525;"> <span style="background: white; mso-highlight: white;">Tavaliselt toidu küpsetamiseks kuluv aeg sõltub sellest, millal
toiduaine keskosa saavutab paar kraadi vähem kui soovitud küpsetustemperatuur.
Seejärel peaks koheselt lõpetama toidu soojendamise, sest toidu enda kogutud
soojus jätkab toidu edasist küpsetamist mõne aja vältel. Kui aga jätkata
eelpool mainitud punktis toidu edasist soojendamist, on tulemuseks üleküpsenud
toit. Sous-vide meetodil valmistatud toit aga küpseb kuni toiduaine keskosa on
saavutanud soovitud temperatuuri. Kui toit jääb soojenema sellest pikemaks
ajaks, ei muutu see üleküpsenuks, samuti ei soojene toit ise edasi, kui
lõpetatakse küpsetamine. Aeg, mis kulub soovitud toidu temperatuuri
saavutamiseks, sõltub toiduaine esialgsest temperatuurist, kujust ja paksusest
ja veevanni temperatuurist.</span></span></div>
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<span style="background: white; color: #252525; mso-highlight: white;">Kui soovitud temperatuur on saavutatud jääb kolm faktorit,
mille järgi otsustada, millal soojendamine lõpetada, et kindlustada:</span></div>
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<!--[if !supportLists]--><span style="background: white; color: #252525; mso-highlight: white;">●<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; color: #252525; mso-highlight: white;">selliste ensüümide
töö lõppemine, mis muudavad kanaliha tekstuuri pudruseks umbes 4 tunniga ja
kala oma isegi vähema ajaga<o:p></o:p></span></div>
<div class="normalCxSpMiddle" style="line-height: 152%; margin-bottom: 1.0pt; margin-left: 54.0pt; margin-right: 0cm; margin-top: 3.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="background: white; color: #252525; mso-highlight: white;">●<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; color: #252525; mso-highlight: white;">kõvemate lihatükkide
nagu veise rinnatükk (beef brisket) ja ribid õrn tekstuur, mis vajavad pikka
küpsetusaega (48 kuni 72 tundi)</span></div>
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<!--[if !supportLists]--><span style="background: white; color: #252525; mso-highlight: white;">●<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; color: #252525; mso-highlight: white;">toidu pastöriseerimine.
Kui toitu ei tarbita 4 tunni jooksul, on kasulik see küpsetada kuni toit on
pastöriseeritud. Pastöriseerimiseks on olulised nii küpsetamise õige pikkus kui
ka temperatuur. Kui aga toit valmistatakse värksest ja puhtast toorainest ja
tarvitatakse koheselt, pole pastöriseerimine toidu ohutuse seisukohast oluline.
Näiteks tarvitatakse laialdaselt värskelt ja toorelt valminud toite nagu sushi
ja steak tartar. Toit, mis valmib alla 55 kraadi juures, ei jõua kunagi
pastöriseerimise tasemini, seega pole sellist toitu vajalik küpsetada kauem kui
soovitud temperatuuri saavutamiseni.</span><span style="color: #252525; line-height: 152%;"> </span></div>
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<span style="background: white; color: #252525; mso-highlight: white;">Sous-vide meetodi üks piiranguid on tõsiasi, et
pruunistumine (Maillardi reaktsioon) toimub palju kõrgemate kuumuste juures
(üle vee keemispunkti ehk üle 100 °C). Pruunistamise käigus tekkivad maitsed ja
tekstuur ( koorik) lisab kahtlemata paljudele roogadele, eriti lihale,
väärtust. Seetõttu kasutatakse paljude sous-vide meetodil valmistatavate
roogade puhul kiiret pruunistamist, nt grillimist kuumal pannil, enne toote
pakendamist ja veevanni asetamist. Pruunistamise eesmärk on kõrgel
temperatuuril töödeldada toidu välispinda, vältides seesmist üleküpsetamist.
Kalaroogade puhul võib pärast sous-vide’i töötlemist kala kõrgel temperatuuril
röstida, et muuta nahk krõbedaks. </span></div>
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<a href="https://www.blogger.com/null" name="h.mzsnp6843kgm"></a>TOIDUOHUTUS</h2>
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<span style="color: #252525;"> <span style="background: white; mso-highlight: white;">Toiduohutus on funktsioon nii temperatuurist kui ka ajast - temperatuur,
mida traditsiooniliselt võib pidada ebapiisavaks toiduohutuse seisukohast, võib
tegelikult olla täiesti piisav kui seda hoitakse piisavalt kaua. Näiteks osad
sous-vide kalaretseptid küpsetatakse alla 55 °C. Siiski, osade riskirühma
kuuluvate inimeste puhul on tungivalt soovitatav toit pastöriseerida, näiteks
ei soovitata sous-vide retsepte rasedatele. </span></span><a href="http://en.wikipedia.org/wiki/Sous-vide#cite_note-Baldwin-4"></a></div>
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<span style="background: white; line-height: 152%;"><span style="color: #0b0080;"><i> </i></span></span><span style="background: white; color: #252525; line-height: 152%;">Hapniku puudumisel on oht, et toidus võib hakata kasvama </span><a href="http://en.wikipedia.org/wiki/Clostridium_botulinum" style="line-height: 152%;"><i><span style="background: white; color: #0b0080; mso-highlight: white; text-decoration: none; text-underline: none;">Clostridium botulinum</span></i></a><span style="background: white; color: #252525; line-height: 152%;"> bakter, mis
omakorda toodab mürgist botuliini, seega tuleb sous-vide küpsetamisel
tähelepanelik olla botulismi ohu suhtes. Üldiselt on rusikareegel, et lihatoit
loetakse pastöriseerituks kui seda sous-vide meetodil küpsetada vähemalt 4
tundi nii, et liha saavutaks sisetemperatuuri vähemalt 55 °C.</span><span style="line-height: 152%;"> </span></div>
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<span style="background: white; color: #252525; mso-highlight: white;">Kuigi pastöriseerimine tapab botulismi bakterid, jääb
siiski võimalus, et olenemata valmistusviisist jääb teatud hulk spoore ellu,
mis võivad aktiviseeruda juhul kui toitu säilitatakse pikemat aega. Seetõttu
sätestab Baldwin reeglid kiireks jahutamiseks (“cook-chill”), et botulismi
spooridel ei oleks võimalik areneda. Pastöriseeritud toitu võib säilitada kuni
kaks nädalat suletud vaakumkotis umbes 3 °C juures. Kasutatav plastikkott olema
ohutu tervisele ehk mitte lekitama kahjulikke aineid. </span><span style="color: #252525;">Osad plastifikaatorid, mida kasutatakse kilede
tootmiseks, kahjustavad inimese endokriinsüsteemi ja nendega toodetud kilet ei
tohi kasutada toiduainega.</span><span style="color: #252525; line-height: 152%;"> </span></div>
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<a href="https://www.blogger.com/null" name="h.1zfr2d3uwnoe"></a>KASUTAMINE</h2>
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<span style="background: white; color: #252525; mso-highlight: white;">Sous-vide meetodit kasutavad paljude tipprestoranide kokad
nagu näiteks Heston Blumenthal, Paul Bocuse, Michael Carlson, Thomas Keller,
Grant Achatz, </span><a href="http://en.wikipedia.org/wiki/Ferran_Adri%C3%A0"><span style="background: white; color: #0b0080; mso-highlight: white; text-decoration: none; text-underline: none;">Ferran Adrià</span></a><span style="background: white; color: #252525; mso-highlight: white;">, </span><a href="http://en.wikipedia.org/wiki/Jo%C3%ABl_Robuchon"><span style="background: white; color: #0b0080; mso-highlight: white; text-decoration: none; text-underline: none;">Joël
Robuchon</span></a><span style="background: white; color: #252525; mso-highlight: white;">, </span><a href="http://en.wikipedia.org/wiki/Philippe_Rochat"><span style="background: white; color: #0b0080; mso-highlight: white; text-decoration: none; text-underline: none;">Philippe Rochat</span></a><span style="background: white; color: #252525; mso-highlight: white;">, </span><a href="http://en.wikipedia.org/wiki/Alessandro_Stratta"><span style="background: white; color: #0b0080; mso-highlight: white; text-decoration: none; text-underline: none;">Alessandro
Stratta</span></a><span style="background: white; color: #252525; mso-highlight: white;">, </span><a href="http://en.wikipedia.org/wiki/Charlie_Trotter"><span style="background: white; color: #0b0080; mso-highlight: white; text-decoration: none; text-underline: none;">Charlie Trotter</span></a><span style="background: white; color: #252525; mso-highlight: white;">, </span><a href="http://en.wikipedia.org/wiki/Michael_Mina"><span style="background: white; color: #0b0080; mso-highlight: white; text-decoration: none; text-underline: none;">Michael
Mina</span></a><span style="background: white; color: #252525; mso-highlight: white;">,
Jason Gibbins, John Tesar ja teised. Lisaks kasutab sous-vide meetodit ka
näiteks oma rongides Amtrak, Ameerika reisirongiriikluse monopol. </span></div>
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<span style="background: white; color: #252525; mso-highlight: white;">Sous-vide meetod on kogunud populaarsust ka televisiooni
kokandussaadetes. Veel on seda näiteks kasutatud, et kiiresti ette valmistada
suurtes kogustes eineid orkaanide eest evakueeritud põgenike tarbeks. Ühtlasi
on tärkamas ka kodukokkade huvi sous-vide meetodi vastu. </span><span style="color: #252525;">Internetipoodides on müügil lai valik vajalikke seadmeid,
need on muutunud järjest populaarsemateks. <o:p></o:p></span></div>
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<span style="color: #252525;">Meie
internetipoes <a href="http://www.saksavorst.ee/">www.saksavorst.ee</a> on
müügil Itaalia firma Valko sous- vide ooker <a href="http://www.saksavorst.ee/toode/sous-vide-cooker/" target="_blank">IDROCHEF 216</a> ning palju erinevaid
vaakumpakkeaparaate ja ka vaakumkotid.<o:p></o:p></span></div>
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<span style="color: #252525;">Vaatame üle mõned illustreerivad pildid meie rikkalikust kogemustepagasist:</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bYkQP7R5qcgIGO6O4Y3rVQtFWHmGxLrMjSfJq8YvtWi5BexwjxAqtvgQR9fosbX3o15-uJdhQcjzA2L3JfVx-8gNSLwqsidOi1mwignWLgwk1uRyLc6rwOqkbRJhd-EjMTlJZWoNjSA/s1600/WP_20150311_027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bYkQP7R5qcgIGO6O4Y3rVQtFWHmGxLrMjSfJq8YvtWi5BexwjxAqtvgQR9fosbX3o15-uJdhQcjzA2L3JfVx-8gNSLwqsidOi1mwignWLgwk1uRyLc6rwOqkbRJhd-EjMTlJZWoNjSA/s640/WP_20150311_027.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nii näeb välja maitsestatud lõhefilee, mahelamba välisfilee ja lihaveise sisefilee vaakumpakendatult</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0oCEj5tixZx058xqZ2ObNynYZQtA23PsDIXAPOtIfxnhvRsNTep3cT5CjVevunqQT3kBsQ6aa3wg5_Ke3p9WiW-GGK3YaPmvkSTs9fzJw7X8D2PwVGbG2bitwZFaFIjlv8Ijq2SW5jok/s1600/WP_20150311_012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0oCEj5tixZx058xqZ2ObNynYZQtA23PsDIXAPOtIfxnhvRsNTep3cT5CjVevunqQT3kBsQ6aa3wg5_Ke3p9WiW-GGK3YaPmvkSTs9fzJw7X8D2PwVGbG2bitwZFaFIjlv8Ijq2SW5jok/s640/WP_20150311_012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seadistame termostaadi 59 kraadi peale</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6-Rm9X8OMUFiYLz2jMzwE1xev0uUJa3nVoeFP_iDVOHp_zHS00yKx7yZOwBGtB3OukuPHMQwDFrunrN08mtg1PwrFoSw6c4jdawzBLhBz3HZCAng4tV9goGR2hdtihNKTfcBcKw4gro/s1600/WP_20150311_018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6-Rm9X8OMUFiYLz2jMzwE1xev0uUJa3nVoeFP_iDVOHp_zHS00yKx7yZOwBGtB3OukuPHMQwDFrunrN08mtg1PwrFoSw6c4jdawzBLhBz3HZCAng4tV9goGR2hdtihNKTfcBcKw4gro/s640/WP_20150311_018.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Selline näeb välja töötav komplekt: veesoojendaja koos termostaadi ja propelleriga 22 liitrise plastikkonteineri ja roostevaba kaanega<br />
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</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3kh9QkLwI8G2anaW9tz1I40a_WSLkYijb-o0Fo9fGOPzm2KXQ-iGJ1qG41EBqblP2fkbrP3lgwrz4cBifPNyZsmxuwsqJdr4jwO2a0re-DBED7AVQRsqKh74GQbirg7L4IpeYiYUTwk/s1600/WP_20150311_028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3kh9QkLwI8G2anaW9tz1I40a_WSLkYijb-o0Fo9fGOPzm2KXQ-iGJ1qG41EBqblP2fkbrP3lgwrz4cBifPNyZsmxuwsqJdr4jwO2a0re-DBED7AVQRsqKh74GQbirg7L4IpeYiYUTwk/s640/WP_20150311_028.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamba välisfilee peale 30 minutilist töötlemist ( lõhefilee oli veevannis 18 minutit ja oli nii maitsev, et söödi enne ära kui pilti jõudsin teha )</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zQcSykLBRuM7XzLbW6X6122tZoCtS_PGAQTFNeiBBQsiDs6hBvGzlx29e-mvgmv7CMNcyrQ-55k-QFQFYex1je-kx0GYXRcSYXpqbCT3kMwZDddn_KXKj1HjYiUJAaPr5Ez1Vbo7tvU/s1600/WP_20150311_029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zQcSykLBRuM7XzLbW6X6122tZoCtS_PGAQTFNeiBBQsiDs6hBvGzlx29e-mvgmv7CMNcyrQ-55k-QFQFYex1je-kx0GYXRcSYXpqbCT3kMwZDddn_KXKj1HjYiUJAaPr5Ez1Vbo7tvU/s640/WP_20150311_029.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veise sisefilee peale 40 minutit</td></tr>
</tbody></table>
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<span style="color: #252525;"> Edukat katsetamist!</span></div>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-10909882836763093782015-02-23T17:19:00.001+02:002015-02-23T17:33:40.169+02:00Uudiseid Lääne- Virumaalt<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="articleInfo" content="2015-02-19 00:00" itemprop="datePublished" style="color: #717575; font-family: tahoma; font-size: 14px; letter-spacing: 1px; line-height: 18.8999996185303px; margin: 3px 0px 5px 5px;">
<span style="background-color: white;">Jagame siin Virumaa Teataja artiklit. Viimase aja trend on käsitööõlled,</span> <a href="http://www.saksavorst.ee/toode/kodused-singid-ja-vorstid/" style="background-color: #fff2cc;" target="_blank">kodused vorstid ja singid</a><span style="background-color: white;"> ning väikeparteid!</span></div>
<div class="articleInfo" content="2015-02-19 00:00" itemprop="datePublished" style="background-color: white; color: #717575; font-family: tahoma; font-size: 14px; letter-spacing: 1px; line-height: 18.8999996185303px; margin: 3px 0px 5px 5px;">
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<div class="articleInfo" content="2015-02-19 00:00" itemprop="datePublished" style="background-color: white; color: #717575; font-family: tahoma; font-size: 14px; letter-spacing: 1px; line-height: 18.8999996185303px; margin: 3px 0px 5px 5px;">
Avaldatud 19.02.2015 kell 00:00<span class="articleAdd" style="color: #da4a38; font-weight: 700; text-transform: uppercase;"></span></div>
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<span class="titleToLink" itemprop="headline">Hulja mees käivitab väikest lihatööstust</span></h1>
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<img alt="Aivar Innol on esimese vorstipartii tarvis liha juba tellitud ja niipea, kui viimistlustöödega lõpetatakse, läheb tootmiseks. Suur suitsuahi on igal juhul hakkama sätitud." src="http://f.pmo.ee/f/2015/02/18/3779829t81ha834.jpg" itemprop="image" style="border: 0px; max-width: 100%;" title="Aivar Innol on esimese vorstipartii tarvis liha juba tellitud ja niipea, kui viimistlustöödega lõpetatakse, läheb tootmiseks. Suur suitsuahi on igal juhul hakkama sätitud." /></div>
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Aivar Innol on esimese vorstipartii tarvis liha juba tellitud ja niipea, kui viimistlustöödega lõpetatakse, läheb tootmiseks. Suur suitsuahi on igal juhul hakkama sätitud.</div>
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<span class="source-type">Foto</span>: <span class="source">Marianne Loorents</span></div>
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Pereettevõtte Matsimoka tehnoloog Aivar Inno valmistub lihatööstuses tegema esimest partiid suitsuvorsti, mille kvaliteeti võib võrrelda üha enam populaarseks muutuva käsitööõlle omaga.<span style="line-height: 18.8999996185303px;"> </span></div>
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Aivar Inno sõnul on nende eesmärk toota sinki ja vorsti parimast toorainest. “Kui tavaliselt tehakse suitsuvorste lõikamise ülejääkidest ja kehvema kvaliteediga lihast, siis meie kasutame ainult parimat vasika- ja sealiha,” rõhutas tehnoloog.</div>
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Veiseliha tuleb sealtsamast Hulja külas asuvast farmist, kus tehnoloog valib talle sobivad noorloomad ise välja. Ka sealiha on Lääne-Virumaa päritolu ning tuleb Ruiksi mõisast. Matsimoka suitsuvorstidesse ei ole lisatud vett, need ei sisalda maitsetugevdajaid, gluteeni, fosfaate ega muud keemiat, mis on suurtes lihatööstustes tavapärane.</div>
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“Kasutame maailma tippklassi kuuluvaid Terra Exotica maitseaineid, mille jahvatame ja segame ise kohapeal, et säilitada värskus ja maitseelamus,” kirjeldas tehnoloog tooteid. Praeguste võimaluste juures saab lihatööstuses valmistada umbes 300 kilo sinki ja vorsti päevas. Esialgu turustatakse sinke ja vorste messidel ja laatadel – Tartus peetaval maamessil kõigepealt.</div>
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Veterinaararsti haridusega Matsimoka tehnoloog Aivar Inno on suitsuliha ja suitsuvorsti valmistanud juba üle 30 aasta. Viimasel ajal tehti suitsuliha kodustes tingimustes väikeses suitsuahjus koduõuel, milleks olid kõik ametlikud load olemas. Liha suitsutamise oskusi õppis ta oma isalt Koidult.</div>
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1980. aastatel viis Aivar suitsuliha müügiks Venemaale Karjalasse. Kui Nõukogude Liit lagunes, sai Matsimoka suitsuliha osta turgudelt. Alates 2006. aastast müüs Aivar Inno koos poegade Jani ja Steniga suitsuliha laatadel. Seal saadud positiivne tagasiside andis julguse hakata mõtlema oma väikese lihatööstuse rajamisele, et pakkuda alternatiivi suurtööstuste masstoodangule.</div>
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PRIA-lt saadud 40 000 euro suurune toetus andis võimaluse plaan ellu viia ja nii asutigi Hulja külla, kohe kodumaja kõrvale, perele kuuluvasse hoonesse lihatööstust sisse seadma. Päris uue tehnika soetamiseks raha küll ei jätkunud – siiski osteti kvaliteetsed seadmed ASist Veikand. Tegemist on ettevõttega, mis toob masinaid Lääne-Euroopast, remondib neid ja müüb seejärel edasi.</div>
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“Päris uus tehnika oleks kümme korda kallim ja mitte väga palju parem,” lausus tehnoloog.</div>
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Kuna Aivar Inno leidis, et teadmisi eduka äri ajamiseks ja tõeliselt hea toodangu valmistamiseks jääb väheks, läks ta kaheks aastaks Olustvere teenindus- ja maamajanduskooli täiskasvanute täiendõppesse lihatehnoloogiat õppima.</div>
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Ideede ja kogemuste saamiseks käidi sellel aastal ka maailma suurimal toidumessil Grüne Wochel Berliinis. “Kui võimalik, siis juba järgmisel aastal läheme sinna oma toodangut pakkuma,” ütles Aivar Inno lootusrikkalt.</div>
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Ettevõte kavatseb pereettevõtteks jäädagi, kuigi praegu otsitakse lisakäsi – ühele inimesele on tööstusel tööd pakkuda.</div>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-59998415389031149832015-02-06T13:37:00.001+02:002015-02-06T17:08:20.332+02:00Kodune Sous Vide Pork Rib<div dir="ltr" style="text-align: left;" trbidi="on">
Populaarsust koguva Sous- Vide ehk vaakumi all toiduvalmistamise proovimiseks on kõigepealt vaja vaakumpakkemasinat ja -kotte. Need leiate e- poest <a href="http://saksavorst.ee/">Saksavorst.ee</a>. Me testisime Läti seadet <a href="http://www.saksavorst.ee/toode/vaakumpakkemasin-scandivac-mini/" target="_blank">Scandivac</a>. Hind 1440 €. Tooteks valisime eestimaise searibi Tiina Lihakarnist ja maitsestasime <a href="http://www.veikand.ee/index.php?id=10689" target="_blank">saksa firma Raps</a> kolme maitsega: Orange Pepper, Cajun Pepper ja Spiesbraten. Kõigil doseering 20 grammi kilole. Vakumeerisime 90% juures, soovitatakse isegi 99%.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOz251ccIu9YpDSKM9Y8KHV2L8FhZUWPWl4oUc6YmY1a1DYs0BVazmfkEDJC8-mOyI6bsRMO1uw1Qcyra2qHyuWLqFDdJd-qpOAu2lWC8qiWnPqXllmcLgS_31GqW_P8fy6-xW_nSEgYQ/s1600/WP_20150205_022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOz251ccIu9YpDSKM9Y8KHV2L8FhZUWPWl4oUc6YmY1a1DYs0BVazmfkEDJC8-mOyI6bsRMO1uw1Qcyra2qHyuWLqFDdJd-qpOAu2lWC8qiWnPqXllmcLgS_31GqW_P8fy6-xW_nSEgYQ/s1600/WP_20150205_022.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kõikide doseering on 20g/kg, kapsuleeritud sool on sees</td></tr>
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Esimesena proovisime ära apelsinipipraga ribi. Termostaadiga veevanni puudumisel kasutame köögiahju, mille temperatuuri saab kuni 60 kraadini reguleerida täpsusega 1 kraad. Toetudes varasemale kogemusele valisime Siemensi köögiahju režiimiks Õrn Küpsetus, temperatuuriks 60 kraadi ja ajaks 18 tundi.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BM7GvuLOAxKxsNluIvhK_oCTwZQ66fcmsUf3NP6FZvFXXdF5HZ_XUt4bMysHdPJXQ5jZKwCX5wPbcoSunjXH40n3RACRZcrGV-ugdW1O_pRQ1NraV5_K-KJJdQR2GytTZfhQZhMw5tw/s1600/WP_20150205_025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BM7GvuLOAxKxsNluIvhK_oCTwZQ66fcmsUf3NP6FZvFXXdF5HZ_XUt4bMysHdPJXQ5jZKwCX5wPbcoSunjXH40n3RACRZcrGV-ugdW1O_pRQ1NraV5_K-KJJdQR2GytTZfhQZhMw5tw/s1600/WP_20150205_025.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ees ootab 18 tundi...</td></tr>
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Täna sai 18h täis, ühe koti jahutasime maha, et katsetada paar päeva hiljem üles kuumutatuna. Ühe koti võtsime lahti. Tekkinud puljongi valasime eraldi, sellest saab kastmepõhi. Liha kohta saab kasutada vaid ülivõrdeid...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2iomW9W1_GtJkhknFUgpkUaLSWjzL8eg9SYZnQ3GAVOOiNN45zyDrdfi5VOzs0FvzC24ioeMTuavkAtQ9xrQbRc6fkwGKV0l7u9gvM8DjjZVfqvJ7ydMWCgccQgMbEkfhWS9ObqTQWw/s1600/WP_20150206_002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2iomW9W1_GtJkhknFUgpkUaLSWjzL8eg9SYZnQ3GAVOOiNN45zyDrdfi5VOzs0FvzC24ioeMTuavkAtQ9xrQbRc6fkwGKV0l7u9gvM8DjjZVfqvJ7ydMWCgccQgMbEkfhWS9ObqTQWw/s1600/WP_20150206_002.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">18 tundi hiljem</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFVglBHtsDXdSURpIN91ahINiPGMwAbol_z4sdQAgoVaKG4p7tQ3pdrkjyPMsR0yqWWXmp3D52izZIpCwQ1uJfjMexi9nDsd7MbWp1twlGv7EV4lksLbLi6d5JfMfpevp9_xl7E1DijU/s1600/WP_20150206_003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFVglBHtsDXdSURpIN91ahINiPGMwAbol_z4sdQAgoVaKG4p7tQ3pdrkjyPMsR0yqWWXmp3D52izZIpCwQ1uJfjMexi9nDsd7MbWp1twlGv7EV4lksLbLi6d5JfMfpevp9_xl7E1DijU/s1600/WP_20150206_003.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puljong </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPqb-435337xNQHhFpLqRI8LBbIUmGGCLMalMTnZvlSCC55vFXyGVmAubSIc94gJYAK3JgTNM_xTR2CPvPyKwnimR47o3x6f80i6p-9w5uVZKHzgj_S6OhVgKslPEvQOAdEM_ipCcY0c/s1600/WP_20150206_004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPqb-435337xNQHhFpLqRI8LBbIUmGGCLMalMTnZvlSCC55vFXyGVmAubSIc94gJYAK3JgTNM_xTR2CPvPyKwnimR47o3x6f80i6p-9w5uVZKHzgj_S6OhVgKslPEvQOAdEM_ipCcY0c/s1600/WP_20150206_004.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peale vaakumkotist väljavõtmist</td></tr>
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Pool sai kohe ära degusteeritud, teine pool läks 220- kraadisesse ringleva õhuga grilli 5 minutiks, mis tegi pealt krõbedaks ja kenasti pruuniks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriVlAtLQKXQrtAWjoQdRhncc4V8EGr9o1bmhRJpIY_xmdUNYM-ntmCoo0ikTzWQbHHb20nm_ekEJbysJr0Y1t0F3tlpWElEjvURy9YALDrdZ7Nph6Rol_FCTHb2FBxERQSqUkqKF6O74/s1600/WP_20150206_007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriVlAtLQKXQrtAWjoQdRhncc4V8EGr9o1bmhRJpIY_xmdUNYM-ntmCoo0ikTzWQbHHb20nm_ekEJbysJr0Y1t0F3tlpWElEjvURy9YALDrdZ7Nph6Rol_FCTHb2FBxERQSqUkqKF6O74/s1600/WP_20150206_007.jpg" height="480" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQCJzmvFCTEj2iRGl2F1mpGjTeSV-noaLV7Pl7-WgVCxUX5kocm0irrd0qjWRSt-33gNz_qo_Q-xJd8pg16sEfT27w-NFp2RjvRSYVUYGF7x2vby5S_KcY2ncxLo1DwBx8A4BZ0-QJVY/s1600/WP_20150206_011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQCJzmvFCTEj2iRGl2F1mpGjTeSV-noaLV7Pl7-WgVCxUX5kocm0irrd0qjWRSt-33gNz_qo_Q-xJd8pg16sEfT27w-NFp2RjvRSYVUYGF7x2vby5S_KcY2ncxLo1DwBx8A4BZ0-QJVY/s1600/WP_20150206_011.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peale pruunistamist</td></tr>
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Midagi maisvamat on raske ette kujutada: liha on mahlane, pehme, värske, maitseainega ühtlaselt läbi imbunud. Mis peamine- liha on kondi küljest hõrgult lahti, aga mitte nii, et raputades laiali pudeneks.<br />
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Kokkuvõtteks mõned tähelepanekud:<br />
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<ul style="text-align: left;">
<li>kõigil kes kahtlevad kas liha ikka 60- kraadi juures valmistatuna on söödav, soovitan lugeda teoreetilist tagapõhja ingliskeelsest <a href="http://en.wikipedia.org/wiki/Sous-vide" target="_blank">Wikipediast</a>. Seal on juttu ka toiduohutusest ja muust seonduvast;</li>
<li>maitseaineid tuleb doseerida natuke vähem kui soovitatud;</li>
<li>kindlasti sealiha mitte üle 60- kraadi kuumutada!</li>
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Saksavorst.ee sortimenti lisandub peatselt ka Sous Vide aparaat ning spetsiaalsed vaakumkotid.</div>
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Katses kasutatud maitsed on uued ja veel e- poes müügil pole, küll aga saate neid osta meie butiigist Kaevu 10 Pärnus. Võime saata näidised- andke teada aadressil: veikand@veikand.ee.</div>
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Jälgige meie <a href="http://veikand.ee/" target="_blank">kodulehti</a> ning jääge moodsaks!</div>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-78253095124965842702015-02-04T13:30:00.001+02:002015-02-06T14:39:57.090+02:00Uus Saksavorst Soomes Vol.1/2<div dir="ltr" style="text-align: left;" trbidi="on">
Eilne Soome suurim päevaleht avaldas tervet esikaant enda alla võtnud HK reklaami. Asi oli ka seda investeeringut väärt, sest tarbijat teavitati uuest liikmest Aito Nakki tooteperes: Aito Nakki Baijerlainen.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgLve9-cifsSW9JYe3pkS4efQDc9zbKb6aLZIT4ai_o9y1xRSP_Qmopcnr23ZQ787nHly9zfrhp7xWZBIt4PiOPm8myYODXq2BKSkm0YVDLNUV80UNCJ6yTzBk-gjXRq0yl3UYjQhOXY/s1600/aitonakki.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgLve9-cifsSW9JYe3pkS4efQDc9zbKb6aLZIT4ai_o9y1xRSP_Qmopcnr23ZQ787nHly9zfrhp7xWZBIt4PiOPm8myYODXq2BKSkm0YVDLNUV80UNCJ6yTzBk-gjXRq0yl3UYjQhOXY/s1600/aitonakki.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">03.02.2015.a. Helsinkin Sanomat esikaas</td></tr>
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Saksavorst.ee otsustas lähemalt tutvuda Baierimaa retseptide järgi tehtud nakki´ga. Alustuseks tuli tõdeda huvitavat sõnademängu Google Translate tõlkega: Aito on autentne soome keeles, kuid Aito Nakki vasteks antakse.... Tõeline Käkitegu:). Millega siis tegelikult tegu?<br />
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Uudistoodet õnnestus osta esimeses poes, Jumbo K- Marketis. Hind väga kallis meie mõistes, 9,50 €/ kg, pakis 420 grammi lühikesi, kaliiber 24 viinereid. Pakend vakumeeritud ja seetõttu pealmisele kilele trükitud infot kurvide vahelt raske lugeda. Ärevaks teeb kestainfo: vist on tegu pahatihti delikatessvorstidel kasutatavate söödavate kunstkestadega. Kirjas on: luonnonkuoressa. Google ei oska selle peale midagi kosta. Koostises toodud lihasisaldus 68% on paljulubav. Samas koostisained nagu kamar, modifitseeritud tärklis E450, dekstroos, lihavalk ja kartulikiud ei kõla väga saksavorstilikult.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWL3yyD4FiIzs78Q6hwhzm8t0JuoO9Al4XGaw1JXzhsesZKcg9j58hiQDq01m6-3vmCeR03xCbneoJcengzxxqSpY1DUihNcYMoVxKUvplY4Tna_Ul6jzPelitpjH08pnO4XZeyDFGC64/s1600/WP_20150204_001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWL3yyD4FiIzs78Q6hwhzm8t0JuoO9Al4XGaw1JXzhsesZKcg9j58hiQDq01m6-3vmCeR03xCbneoJcengzxxqSpY1DUihNcYMoVxKUvplY4Tna_Ul6jzPelitpjH08pnO4XZeyDFGC64/s1600/WP_20150204_001.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">K- Marketi lett Junbos täna hommikul</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghe2qw8LvkuCoa_JKiSX6LyDm48fYUfLz-guaMf8M6DTxWzdcbJMaauvnHumdI1Ugj2FuttsCgRw0k9NZJ2I7UHTRYgwzReJmg1dH_MA2_03qcDDGKBvo-IFgAu8q82erjHMnnNzTS14A/s1600/WP_20150204_006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghe2qw8LvkuCoa_JKiSX6LyDm48fYUfLz-guaMf8M6DTxWzdcbJMaauvnHumdI1Ugj2FuttsCgRw0k9NZJ2I7UHTRYgwzReJmg1dH_MA2_03qcDDGKBvo-IFgAu8q82erjHMnnNzTS14A/s1600/WP_20150204_006.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kui keegi tahab vastu vaielda, et siit on ebamugav tooteinfot leida, siis jätke oma kommentaarid!</td></tr>
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Homme teeme väikese võrdluskatse ehtsate saksa bockwurstidega ja anname tulemustest teada.<br />
Siis selgub mis kestaga tegu, maitse, konsistents ning peamine- kas tootel on lubatud <i>knack- </i>efekt.<br />
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Jääge lainele!<br />
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Eile sai siis Bockmasteris viinerid ära maitstud.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0HZK6uxIiyLm12EiCCmdacu-62RN_HNWehbBbGpZbLSft7Ufm35fVgoU46qtEbFb7XSXzSehKJjWM3ts7Q83sUhOahpgdGhc_6J8sn77MedCWe3rVunJHitemphu0UAxT1wgeYPYEmA/s1600/WP_20150205_017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0HZK6uxIiyLm12EiCCmdacu-62RN_HNWehbBbGpZbLSft7Ufm35fVgoU46qtEbFb7XSXzSehKJjWM3ts7Q83sUhOahpgdGhc_6J8sn77MedCWe3rVunJHitemphu0UAxT1wgeYPYEmA/s1600/WP_20150205_017.jpg" height="480" width="640" /></a></div>
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Vorstid ise olid väga korralikus soolikas, kaliiber 21 mm, lubatud lepasuitsu oli kõvasti antud, natuke isegi liigagi palju. Kena värvus oli ilmselt ka tänu kergelt oranžikale vorstisegule, paprika maitse oli tugevalt tunda, eriti külmalt. Soojendatult oli maitse mahedam ja mitte nii terav.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAR0RmElEyAtbr0aBu_GFS5T7woCI1C8AGq7X3_gzP7M5KFIAE1GIz5j2OYNdF2FJtJ8L4oW503_5F3bJysjgTmEUKFJQ7HG8rNIX11PiuQ3abWqo3XpkCIZ7r4_va2S5wfO6welrfvQ/s1600/WP_20150205_007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAR0RmElEyAtbr0aBu_GFS5T7woCI1C8AGq7X3_gzP7M5KFIAE1GIz5j2OYNdF2FJtJ8L4oW503_5F3bJysjgTmEUKFJQ7HG8rNIX11PiuQ3abWqo3XpkCIZ7r4_va2S5wfO6welrfvQ/s1600/WP_20150205_007.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Siit pildilt on näha, et vorstid on täiestii märjad, kaalusime kotipõhjast 4 grammi loksuvat vett kuigi on mod.tärklis sees</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLa6hFBOsNycbjj0GEjGvvWSA_NZ83cMJ3RJ9ZL70Ve3_tBEQoGEVeR-Al1pgGDbf2USFPGEuvi_faYHPk-mqq7k6s_3xCndgAYzpTABAz1gd4FX7rEPM83i94gn0BdGnWPCClys00g8/s1600/WP_20150205_008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLa6hFBOsNycbjj0GEjGvvWSA_NZ83cMJ3RJ9ZL70Ve3_tBEQoGEVeR-Al1pgGDbf2USFPGEuvi_faYHPk-mqq7k6s_3xCndgAYzpTABAz1gd4FX7rEPM83i94gn0BdGnWPCClys00g8/s1600/WP_20150205_008.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lõikepind oli paprikaselt oranžika tooniga</td></tr>
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Kaal klappis ideaalselt, kuivatasime viinerid ära ja tulemus oli isegi 1 g rohkem kui lubatud: 421 g.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdppQ02pyBrb3mx9RSSKxmovTfKNEDzAXeosiyEtBYw-izYQ3UyWBf63mHVV2WvxrnEkBgO60mKqhWqNdpZuZtEDhu9-fuwqWz8__CTDh69JHiJjpaBCb6t2FtY5vNXjFgDnbkoqSaNk/s1600/WP_20150205_015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdppQ02pyBrb3mx9RSSKxmovTfKNEDzAXeosiyEtBYw-izYQ3UyWBf63mHVV2WvxrnEkBgO60mKqhWqNdpZuZtEDhu9-fuwqWz8__CTDh69JHiJjpaBCb6t2FtY5vNXjFgDnbkoqSaNk/s1600/WP_20150205_015.jpg" height="480" width="640" /></a></div>
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<i>Knack- efekt</i> oli täitsa olemas ja kokkuvõttes kõik kes proovisid, kiitsid. Kellele paprikased tooted ei maitse, need kiitsid vähem, aga tubli suutäis ja hea töö soomlaste poolt!<br />
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-92205019105096627132014-12-11T01:50:00.000+02:002014-12-11T01:50:06.448+02:00Lihaveise liha- väärt kraam!<div dir="ltr" style="text-align: left;" trbidi="on">
Meie blogis juba kirjeldatud suurfirma Oscar Mayer on USA- s tuntud ka kui lihaveise liha väärindaja. Poodides on hästi esindatud need tooted kaubamärgi Selects all. Näidiseks testisime veiselihasinki ja - viinerieid.<br />
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Veisesink oli pakitud tumepruuni alumisse ja läbipaistvasse ülemisse kilesse. Peaaegu nagu Atria Eestis teeb. Sink ise oli väga populaarse meetodiga valmistatud, aeglaselt röstitud. Tänu Eesti kokkadele, kes on ka meil teinud viljakat koostööd lihatööstustega!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunVO3znVrNXKZJXflYYpgppMvXAV3P8ejdQB8ksmMuIfHe5unuUzuwnXr2R8p77hiiSv0hvfsFa6Ew4lvwHTVWUsZvm4OyCG4FJ3kTWqi48NcesY22A5yGy0FLC2yk6cC7O8SCKpnJB0/s1600/WP_20141128_050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunVO3znVrNXKZJXflYYpgppMvXAV3P8ejdQB8ksmMuIfHe5unuUzuwnXr2R8p77hiiSv0hvfsFa6Ew4lvwHTVWUsZvm4OyCG4FJ3kTWqi48NcesY22A5yGy0FLC2yk6cC7O8SCKpnJB0/s1600/WP_20141128_050.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikT9ALxQ0bULI3edsicpev2Yabgt58v4lFM4ucJLgNQAIn9DD7pRjKkJq4N3EiI0tndVMOMEi5Q-74fqJ7aZGHPLQEbDocCI3_DcMdQ7TnpT6y54AdMe3YycEe9D_IyycKz71rEXOla_M/s1600/WP_20141128_051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikT9ALxQ0bULI3edsicpev2Yabgt58v4lFM4ucJLgNQAIn9DD7pRjKkJq4N3EiI0tndVMOMEi5Q-74fqJ7aZGHPLQEbDocCI3_DcMdQ7TnpT6y54AdMe3YycEe9D_IyycKz71rEXOla_M/s1600/WP_20141128_051.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMT7fz4fBftoknXoGG4TyU5Yo9mK8x4W5R7hsNUrsn1RR6g-5i_jNqedyTKUjTMjq8kiECgD_tAk_QpkEU6pYUQ9sxwL8fqTauADaIoJOQB9luAe_HTXNOiwyMk5VUiG5plw32PPqUgrI/s1600/WP_20141128_052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMT7fz4fBftoknXoGG4TyU5Yo9mK8x4W5R7hsNUrsn1RR6g-5i_jNqedyTKUjTMjq8kiECgD_tAk_QpkEU6pYUQ9sxwL8fqTauADaIoJOQB9luAe_HTXNOiwyMk5VUiG5plw32PPqUgrI/s1600/WP_20141128_052.jpg" height="240" width="320" /></a></div>
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Etiketilt on näha, et vastavalt kohalikule seadusandlusele on ära toodud sissepritsitava lahuse kogus ja koostisosad. No MSG added- silt müüb ka sealmail, Pruunistatud karamelliseeritud suhkruga- see info on paljudel toodetel. Uurisime kas see ka EU nõuetele vastab, aga vist mitte. Kunstlikud lisaained on eemaldatud, NaCl asemel on kasutet meresoola ehk KCl sisaldavat. Maitse oli ülihea, tõeline delikatess. Kuna see väike pakk kulus Bud Light kõrvale ära ülikiiresti, ei mäleta ka hinda. Kindel aga see, et odav lõbu see ei olnud.</div>
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Lihaveise tõug Angus on USA-s üks lemmikuid. Miski ei paku paremat elamust kui Okeechobee liharestoranis Black Angus T- Bone steak´ i nautida!</div>
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Oscar Mayer on mõelnud ka keskklassi naudingutele ja pakub oma sortimendis Anguse lihaveise viinereid sama kaubamärgi,Selects alt:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tPOiRbnAHBu2fu1wm7UUNCy04Hln3xV1_HoAjuDgCGhmo83aI_XzM4r-DBetiqLKRChZ7h9j4JUY1x0mxR3Ns9GtoOfYc-Cq41i5l_JfqEjHGvuqL_Wni7Gt8WVoqyLlMzkyEeu0c1I/s1600/WP_20141127_005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tPOiRbnAHBu2fu1wm7UUNCy04Hln3xV1_HoAjuDgCGhmo83aI_XzM4r-DBetiqLKRChZ7h9j4JUY1x0mxR3Ns9GtoOfYc-Cq41i5l_JfqEjHGvuqL_Wni7Gt8WVoqyLlMzkyEeu0c1I/s1600/WP_20141127_005.jpg" height="180" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJfjQ5xP0NkjsAwO0xDpvZE9U3LuigbdJA-VmlxhG-nQKFT4fFY9BhpbWQCRvQ6QT5YledMzqAj9UCCz0G9RsXubyvyZUsVoGWeK-Qqcq5fKX6bCkwftKGevcs-0wFkWGjhuU6JcVVhg/s1600/WP_20141127_006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJfjQ5xP0NkjsAwO0xDpvZE9U3LuigbdJA-VmlxhG-nQKFT4fFY9BhpbWQCRvQ6QT5YledMzqAj9UCCz0G9RsXubyvyZUsVoGWeK-Qqcq5fKX6bCkwftKGevcs-0wFkWGjhuU6JcVVhg/s1600/WP_20141127_006.jpg" height="180" width="320" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Kui kaks ei sobi, siis paneme topelt</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizj8HM4gwP1q5RRSXJKlcv7TzGQcRccuDJZZep_WpS5KXEHKixltPdbEiG_VPLF56ENHBpLsQsw_H6CoSssf7F5DwnMCUam2xPhlaGkV4QZ7T52HGPdK0Rv25KTx5D7OGG8-i3l3mAP0g/s1600/WP_20141127_008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizj8HM4gwP1q5RRSXJKlcv7TzGQcRccuDJZZep_WpS5KXEHKixltPdbEiG_VPLF56ENHBpLsQsw_H6CoSssf7F5DwnMCUam2xPhlaGkV4QZ7T52HGPdK0Rv25KTx5D7OGG8-i3l3mAP0g/s1600/WP_20141127_008.jpg" height="180" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIkKqbkw4xrMMVtrdXv5CwdV-XsCT0s5xJQUvix0YzwkPdLcemu2r6dtZph8rUMICgJRC68pNUDxtQzdvdixdMEwhupQrdIOeYLgoGIcQ97_X46fj7KNjC2LmCe2_Rbnjq7du_MqOGjA/s1600/WP_20141127_009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIkKqbkw4xrMMVtrdXv5CwdV-XsCT0s5xJQUvix0YzwkPdLcemu2r6dtZph8rUMICgJRC68pNUDxtQzdvdixdMEwhupQrdIOeYLgoGIcQ97_X46fj7KNjC2LmCe2_Rbnjq7du_MqOGjA/s1600/WP_20141127_009.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ei ole teada, kas USAs ka keelatakse nende koostisosade loetelu, mida toode ei sisalda</td></tr>
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Kiire pilk koostisele ja pakendile annab signaali keskmisest kallimast hinnast, aga selle naturaalse toote eest ollaksegi valmis rohkem maksma. Pakendi trend on väga selge- kui sul ei ole zip- lukuga vaakumpkilekotti, siis pole sind olemaski!</div>
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Peale kuumutamist ahjus jõudis tootest väljuda teatud hulk vett auru näol ja ka veiserasvas lahustunud paprikaekstrakt. Maitse oli hea, aga paadunud sealihamaa esindajale andis tunda searasva puudumine. Soovitaks Oscarile lisada retsepti pisut sealiha, aga ilmselt see kõrvaldaks mingi osa tarbijatest:(</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeySYmLKXnbobT5Uzw_kczXVRCipuhvZXDWfdSZ8_MgwowFh0M67BLitHRa4gf1dZZVZPo88hS7RaSISGOA9FjospmanSZUaNr08h9jwVv2iddr1aYfm_ujI9efzompCvrtHTHyloH_c/s1600/WP_20141201_014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeySYmLKXnbobT5Uzw_kczXVRCipuhvZXDWfdSZ8_MgwowFh0M67BLitHRa4gf1dZZVZPo88hS7RaSISGOA9FjospmanSZUaNr08h9jwVv2iddr1aYfm_ujI9efzompCvrtHTHyloH_c/s1600/WP_20141201_014.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Omahinna alandamiseks on kasutatud ilmselt iPeel kesta </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCVBiasYb5ZcrXyGAEedV9FtYoONJ4dax5id3A8pj0fB9JV5qgkOiKIRHTg63vKS27W7SGqM4cWyX0BKDChkglb2HbF17vRYJuujb2zfZw8SPJdBSBOvq5Bso11fdrlzxc2i1wTnp-gw/s1600/WP_20141201_015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCVBiasYb5ZcrXyGAEedV9FtYoONJ4dax5id3A8pj0fB9JV5qgkOiKIRHTg63vKS27W7SGqM4cWyX0BKDChkglb2HbF17vRYJuujb2zfZw8SPJdBSBOvq5Bso11fdrlzxc2i1wTnp-gw/s1600/WP_20141201_015.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Siin on näha paprika jäljed..</td></tr>
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Kokkuvõtteks, väga suurel turul ilmselt lihtsam toimetada, aga ka Eestis võiks lihaveise lihast valmistooteid rohkem müügil olla.<br />
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-49202329782174290542014-12-02T00:46:00.001+02:002014-12-02T00:46:34.562+02:00Hummuse hullus<div dir="ltr" style="text-align: left;" trbidi="on">
Jätkates ülevaadet ameerika toidulettidest, siis peab nentima, et päris suure osa lihtoodetele kuulunud letipinnast on endale vallutanud <a href="http://en.wikipedia.org/wiki/Hummus" target="_blank">hummus</a>.<br />
See on valdavalt kikerherne baasil pastalaadne toode erinevates variatsioonides ja erinevate lisadega. Internetiavarustest leiab hulgaliselt retsepte jms. Vaadake milline valik ühes poes:<br />
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Kuigi oli valida ka kodust porgandi või punapeedi hummust, sai testiks ostetud Basil Pesto Hummus firmalt <a href="http://sabra.com/" target="_blank">Sabra Dipping Company</a>. Võib arvata, et see 1986.a. Queens´is, NY asutatud ettevõte on tihedalt seotud Vahemere regiooniga. Omanikeks on 50/50 PepsiCo ja <a href="http://www.strauss-group.com/" target="_blank">Strauss Group</a>, neist viimase peakorter asub Iisraelis. Sabra EBIT marginaal 2014.a. 3. kvartalis oli 18,8%. Võrdluseks meie regiooni lipulaeva HK Scan Group´ i marginaal mis oli <a href="http://www2.hkscan.com/portal/english/hkscan/stock_exchange_releases/?id=1915" target="_blank">3. kvartalis 1,5%</a></div>
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Näidispakki avades selgus, et pealmine etikett on kahepoolse trükiga, all on retsept. Saab teada kuidas teha sellest hummusest vahemere kanawrap'i:</div>
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Toode superhea maheda maitsega ja kreemine. Õli ja basisilika pesto sobivad oivaliselt. Kuigi wrapi ei saanud teha, oli tulemus ka tavalise prantsuse pika saia peal hea. Veel parem kui käepärast on ka midagi <a href="https://www.ste-michelle.com/" target="_blank">Chateau Ste- Michelli</a> keldritest!<br />
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Nüüd lõpetuseks veel hinnast ja marginaalist. 283 grammi toodet maksis 3,99 USD ehk kilohind eurodes umbes 11,30. Pole paha, sealt see marginaal tulebki. Loodaks ka Eesti lettidel seda hõrku toodet rohkem näha, Herneid saab kohapeal kasvatada ka ilma eurotoetusteta.<br />
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-28811081332154969192014-11-30T04:43:00.000+02:002014-11-30T04:43:32.658+02:00Steam In Bag iseventileeruv flow- pack<div dir="ltr" style="text-align: left;" trbidi="on">
Mugavus, mugavus... Pakendiaerendajatel huvitav toode külmutatud juurikatele: SteamInBag:<br />
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Paras ports California segu tuleb koos kotiga visata mikrolaineahju. Töödelda 1200W võimsusega 6 minutit ja tervslik toidukõrvane valmis, Tarvis vaid jälgida, et pakk saab ahju keevitusribaga ülespoole. NB! Midagi torkida ei ole vaja!</div>
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Tulemus on lihtsalt suurepärane, Kõik kasulik kraam, vitamiinid jms. jäävad alles, maitse hõrk. Kuumutamise 4- ndal minutil kott paisus ja hakkas ise keevutuse vahelt ülerõhku välja laskma, tekitades kööki mõnusa lillkapsa odoori. </div>
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Pärituolu ei olegi USA:</div>
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Eesi meediast võib jääda mulje, et peale narkootikumide Mehhikost USA- sse midagi ei viidagi. Õnneks on tegelik olukord palju lillkapsalisem!</div>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com1tag:blogger.com,1999:blog-541398099302516984.post-63840315629641011812014-11-29T01:40:00.001+02:002014-11-29T01:40:36.649+02:00Esitleme: Sopressata PreCut salaami firmalt nimega Metssea Pea!<div dir="ltr" style="text-align: left;" trbidi="on">
Luusides ringi Miami lihapoodides, märkasin, et Linnamäe Lihatööstus on koostöös Anne Sullinguga oma karvase sõra löönud siinse ulukiliha turu ukse vahele. Letist vaatas vastu hulk tooteid Boar's Head Brand tooteid. Google tõlkes Metssea Pea. Nüüdseks on selgunud, et sama uluki kehaosa kasutab USA- s juba alates 1905.a. samanimeline lihafirma oma logona. Alustati New Yorgis ja praeguseks üleriigiline tootja. Vaadake lahedat <a href="http://boarshead.com/" target="_blank">kodulehte.</a><br />
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Ostsin testimiseks Bemise termokotti pakendatud <a href="http://en.wikipedia.org/wiki/Soppressata" target="_blank">Sopressata</a> salaami. Allpool pildid, kust on näha kaal, ülikallis hind, koostis ( .... metsealiha muidugi pole), ja veel üks põnev asi: PreCut!<br />
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Osadel piltidel on näha viilutusjäljed. Jah, vorst on kooritud ja eel- viilutatud. Et ikka tarbijal mugavam oleks. Vaadake kuidas näeb toode välja pärast termokotist väljavõtmist:<br />
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Maitse muidu OK, aga happesus mitte Harju, aga ehk Leedu keskmine. Rehkendage kilohinda, võtke püss kaasa ja metsa jahile. Kui USA tarbija saaks osta ehtst metssealiha vorsti, oleks ta nõus kindlasti maksma topelt. Toode peab olema muidugi... metsikult maitsev!</div>
Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-62045272945494581702014-11-28T04:44:00.000+02:002014-11-28T16:52:32.296+02:00Oscar Mayer- saksa vorsti müüjast miljonäriks<div dir="ltr" style="text-align: left;" trbidi="on">
Tavaliselt tuuakse USA piiramatute võimaluste eeskujuks ajalehepoissi, kellest sealmaal võib saada miljonär. Märksa kindlam on siiski minna õppima Eesti Maaülikooli lihatehnoloogiat!<br />
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Järgneb Wikipedial ja muudel avalikel allikatel põhinev lugu saksa immigrandist Oscar Meyerist. See tõestab, et saksa vorsti müües on võimalik isegi saada multimiljonäriks!<br />
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<b>Oscar
Mayer Company</b> on
Ameerika Ühendriikides tegutsev ning <a href="http://en.wikipedia.org/wiki/Kraft_Foods_Group_Inc." title="Kraft Foods Group Inc."><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">Kraft Foods Group</span></a> omandis olev lihatootja, kes on
tuntud oma hot dog viinerite, peekoni, singi, ning Bologona vorsti poolest.<br />
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Saksa
immigrant (sündinud linnas nimega Kösingen, praegu see Nereheimi linnaosa) <a href="http://en.wikipedia.org/wiki/Oscar_F._Mayer" title="Oscar F. Mayer"><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">Oscar F. Mayer</span></a> (1859–1955)
alustas töötamist juba 14 aastasena <a href="http://en.wikipedia.org/wiki/Detroit,_Michigan" title="Detroit, Michigan"><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">Detroiti </span></a>lihaturul
ning hiljem Chicago lihaturul. Samal ajal tegutses tema vend Gottfried Saksamaal Nürnbergi lähedal vorstimeistrina. Noored tundsid, et vorstitöö toidab tegijat ja ka Gottfried kolis USA- sse. </div>
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<tr><td class="tr-caption" style="text-align: center;">Vasakul Oscar F., tema kõrval vend Gottfried ja Oscar F. Jr.</td></tr>
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Aastal 1883 liisisid Oscar ning tema vend
Gottfried Kolling Meat Market-i Chicago põhjaosas. Seal müüsid vennad <a href="http://en.wikipedia.org/wiki/Bratwurst" title="Bratwurst"><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">bratwurst</span></a><span class="MsoHyperlink">´</span>e, <a href="http://en.wikipedia.org/wiki/Liverwurst" title="Liverwurst"><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">liverwurst</span></a><span class="MsoHyperlink">´</span>e ning <a href="http://en.wikipedia.org/wiki/Wei%C3%9Fwurst" title="Weißwurst"><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">weißwurst</span></a><span class="MsoHyperlink">´</span>e, mis olid populaarsed peamiselt saksa
linnaosades, mis ümbritsesid nende lihaturgu. Äri alustas koguni nii edukalt, et esimese müügipäeva käive oli 59 dollarit.<o:p></o:p></div>
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Kuna lihaturu
populaarsus kasvas, suurendasid nad oma poodi ning osalesid ka kohalike
ürituste, nagu näiteks 1893 <a href="http://en.wikipedia.org/wiki/1893_Chicago_World%27s_Fair" title="1893 Chicago World's Fair"><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">Chicago </span></a><span class="MsoHyperlink">Maailmanäituse</span> sponsoreerimises. Aastaks 1900 oli ettevõttes 43
töötajat ning toodete laialikanne toimus üle kogu Chicago linna. Tähelepanuväärne on, et esimesena palgati müügimehed, neile anti töösõidukiteks hobused koos kaubavankriga. See oli aluseks äri plahvatulsikule kasvule. Logistiline uuendus võimaldas teha sama päeva müüki üle linna ja võtta kliente üle konkurentidelt. Kas müügimehed omasõitude eest ka erisoodustust maksid, pole teada.</div>
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Teine epohhiloov uuendus toimus aastal 1904. Siis hakkas Oscar Mayer oma lihatooteid brändima, et nende populaarsust ära
kasutada. See käivitas kogu tööstusharu hõlmava trendi. Ettevõtte esimesed
tuntumad tooted olid "Old World" vorstid ning Westphalia singid, millele järgnesid peekonid
ning viinerid. Aastal 1906 oli Oscar Mayer & Co esimeste vabatahtlike seas,
kes ühinesid värskelt loodud riikliku lihakvaliteedi kontrolli programmiga. Aastal
1919 tegi ettevõte esimese suurema laienduse, ostes töötlemistehase Madisonis,
Wisconsinis. Tehas osutus kiiresti kasumlikuks ja efektiivseks ning lõpuks sai
Madisoni tehasest ettevõtte peakorter.</div>
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Oscar Mayer oli
iseseisev ettevõte pea terve sajandi ning seda omasid peamiselt vendade
Mayerite järeltulijad. Aastal 1981 otsustasid Oscar Mayeri aktsionärid müüa
ettevõte General Foods Corporation-ile, millel olid vahendid ettevõtte edu
veelgi suurendada. Neli aastat hiljem ostis Philip Morris Companies, Inc ära General
Foods Corporation-i ning aastal 1989 ühendati General Foods värskelt omandatud ettevõttega Kraft, Inc. <o:p></o:p></div>
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Kraft Foods
aktsiate avalik esmaemissioon oli aastal 2001. Altria Group (eelnevalt
tuntud kui Philip Morris & Companies) eraldas ülejäänud Kraft Foods aktsiad
aastal 2007 Altria aktsionäridele. 2. Aprill, 2007, oli esimene päev, kui Kraft
kauples iseseisva ettevõttena New Yorgi börsil. <o:p></o:p></div>
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Oscar Mayer
on samuti kuulus oma <a href="http://en.wikipedia.org/wiki/Wienermobile" title="Wienermobile"><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">Wienermobile</span></a>-i poolest, mida kasutati üle 70 aasta jooksul erinevatel
USA tuuridel. Esimene Wienermobile ehitati aastal 1936. All on pilt, kus on kõrvuti ajalooline massin koos tänapäevase Miniga. Allikas: http://hotdoggerblog.com/<o:p></o:p></div>
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Oscar Mayeril
oli mitmeid telereklaame, mis kaasasid noori lapsi, kaasa arvatud Oscar Mayeri
Viinerireklaam aastal 1965. Antud reklaam näitab väikest tüdrukut, kes juhib
suuremat laste gruppi, kes laulavad, mida nad saaksid, kui nad „oleksid Oscar
Mayer-i viinerid“. Vaata reklaami:<o:p></o:p></div>
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1974 aasta
telereklaam näitas nelja-aastast Andy Lambrost, käes õng ning võileib, lauldes "My
bologna has a first name, it's 'O-S-C-A-R'..."<sup>.</sup> See sai
üheks kõige kauem eetris olnud telereklaamiks kogu riigis. <o:p></o:p></div>
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Nagu näha, ei ole edukaks reklaamiks alati vaja kallist ja keerulist agentuuritööd, aga vorst peab hea olema! </div>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-65356970434091623802014-11-28T00:54:00.003+02:002015-12-19T18:30:38.223+02:00Smetana po amerikanskii<div dir="ltr" style="text-align: left;" trbidi="on">
Sõna smetana on tuntud üle maailma. Otsustasime testida Ameerikas müüdavat toodet nimega Sour Cream Light, toodetud 90 aastat vana perefirma <a href="http://daisybrand.com/" target="_blank">Daisy Brand</a> poolt.<br />
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Vaatame kõigepealt 454 grammise topsi kaant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlFYf91VT1YB7dfa5JcSyUo4s2EKqwNQFrypjLd8LO3c1fsoGe_zVPAnoUHrjuA7FdnsWai2295Nki_RwwUN2iFmYw1L9GWMrynopLrm_TtsaVu5jVNFhl2og_9Fa8Z9tI20FfJWzPwM/s1600/WP_20141126_041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlFYf91VT1YB7dfa5JcSyUo4s2EKqwNQFrypjLd8LO3c1fsoGe_zVPAnoUHrjuA7FdnsWai2295Nki_RwwUN2iFmYw1L9GWMrynopLrm_TtsaVu5jVNFhl2og_9Fa8Z9tI20FfJWzPwM/s1600/WP_20141126_041.jpg" width="320" /></a></div>
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Lubatakse, et on 50% vähem rasva kui tavaliselt ja realiseerimisaeg veebruarini 2015. Väga tubli!<br />
Vaatame palju siis rasva on:<br />
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Kui nendest etikettidest õieti aru saab, siis kuskil 8% . Eestis poodeldes kisub käsi tavaliselt 20%- lise hapukoore järele. Kui just Saaremaa Smetana isu ei ole parasjagu...</div>
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Avame pakendi:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvUE5NYSA956lEj4MCJR-mdIYN-jDcVeXjHygQhXYEtm8XnyGV8a25ePwDsw6BXN2VLJDyqxaEHE0FaLCla6BTIs2clgr9vCHjvNN2MwWNPvk-skEP8daFCjE-kanAAxN4qGnzGtfWz0/s1600/WP_20141126_045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvUE5NYSA956lEj4MCJR-mdIYN-jDcVeXjHygQhXYEtm8XnyGV8a25ePwDsw6BXN2VLJDyqxaEHE0FaLCla6BTIs2clgr9vCHjvNN2MwWNPvk-skEP8daFCjE-kanAAxN4qGnzGtfWz0/s1600/WP_20141126_045.jpg" width="320" /></a></div>
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Pealmise kaane eemaldmine avas vaate fooliumist kattele, millele olid turundajad lasknud trükkida ainult neile teadaoleva sõnumi. Vähe sellest, ka fooliumi alumine pool kandis sõnumit. Ilmselt see tootja oma reklaame <a href="http://www.superbowl-commercials.org/" target="_blank">Superbowlil</a> ei jaksa näidata ja on pakendimüüjatel elu kibedamaks teinud! </div>
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Viimasel pildil on näha toote teraline struktuur. See kadus kui natuke ložkaga segatud sai. Paks konsistents nagu näha:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8NV_6ifiUMkSx-nTxmE4JNkFsb1EPa_77HAsSuVLrbD4i02fMJ-6qjRRfJWFdtnAycKzVKfsL4pgdUhGdNRRFBh7qCEAqeCBQH-w1Tqto155v9oXqiugku8uYTQf6T796XeWJ-E38g8/s1600/WP_20141126_047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8NV_6ifiUMkSx-nTxmE4JNkFsb1EPa_77HAsSuVLrbD4i02fMJ-6qjRRfJWFdtnAycKzVKfsL4pgdUhGdNRRFBh7qCEAqeCBQH-w1Tqto155v9oXqiugku8uYTQf6T796XeWJ-E38g8/s1600/WP_20141126_047.jpg" width="320" /></a></div>
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Maitse oli hea, aga pisut mõrkja noodiga. Ilmselt oleks pidanud lisama vana head Probat 505 juuretist! Konsistents jm, aga super! </div>
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Aasta hiljem on lettidele ilmunud uus pakend:</div>
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0tag:blogger.com,1999:blog-541398099302516984.post-51452254605798606002014-11-27T23:50:00.000+02:002014-11-27T23:59:06.021+02:00Kreeka vallutab Ameerikat<div dir="ltr" style="text-align: left;" trbidi="on">
Vaadates USA toidupoodide piimalette, torkab silma kreeka jogurtite domineerimine. Jutud, et nii suurt valikut piimatooteid kui Eestis, mujal ei kohta, hakkvad vägisi tunduma kahtlastena. Valik on suur ja kirju, rõhk on numbril null. See siis käib rasvaprotsendi kohta. Turuliider tundub olevat Chobani, kelle kreeka jogurtid on kõik valmistatud samast 5- tüvelisest juuretisest. Koduleht on ka väga vinge: <a href="http://www.chobani.com/">www.chobani.com</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHQMbl0G0OIL2wXruzThIBnPELDBIHFRsCT-K6HVAJeNf6ry38HV59sHvLIih2XNhV9f_4v0QBotfQxoD7bEIHvnEYkqrQ0-356Yy2d647u1j40isrpNzcP-hPZQ1CsbxMV7mSJtWe-E/s1600/19112014740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHQMbl0G0OIL2wXruzThIBnPELDBIHFRsCT-K6HVAJeNf6ry38HV59sHvLIih2XNhV9f_4v0QBotfQxoD7bEIHvnEYkqrQ0-356Yy2d647u1j40isrpNzcP-hPZQ1CsbxMV7mSJtWe-E/s1600/19112014740.jpg" height="240" width="320" /></a></div>
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Need mõned pildid Walgreen´s sortimendist. Niipalju kui maitstud sai, kõik ülikreemised ja konsistentsist küll aru ei saaks, et rasvavabad. Tõenäoliselt on kasutatud Danisco USA tehase juuretisi, kuid piima peab spetsiaalselt töötlema, niisama lihtsalt ei käi, et juuretis lõssi sisse ja asi vask:).<br />
Kellel huvi siis küsige Veikandist Kristi käest üle.<br />
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Publix´ i piimaletist ka veel mõned vaated:<br />
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Tegu on väikse poega Aventuras, Miami, FL. NB! Kilepiima müügil ei olnud, nii, et arenguruumi veel on!<br />
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Andrushttp://www.blogger.com/profile/07387163069068340579noreply@blogger.com0