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Academic literature on the topic 'Clay pot cookery'
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Journal articles on the topic "Clay pot cookery"
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Nilda, Cut, Dian Hasni, Yusriana Yusriana, and Novia Mehra Erfiza. "Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan." Jurnal Teknologi dan Industri Pertanian Indonesia 12, no. 2 (October 1, 2020): 57–62. http://dx.doi.org/10.17969/jtipi.v12i2.17342.
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Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh. This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties compare to clay pot.
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Knutson, Allen, and David Marshall. "Greenbug Control in Winter Wheat with Seed Treatments and Granular Insecticides, 1991-1992:." Insecticide and Acaricide Tests 18, no. 1 (January 1, 1993): 297. http://dx.doi.org/10.1093/iat/18.1.297.
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Abstract NTN 33989 (imidacloprid) was evaluated for greenbug control in winter wheat planted at the following 3 locations and dates in north central TX: Dallas Co. on 11 Nov, Cooke Co. on 26 Nov and Collin Co. on 15 Nov. Soil types were as follows: Dallas Co., Austin silty clay, pH ,= 7.8; Collin and Cooke Co., Houston black clay, pH = 7.8. Wheat seed treated with NTN 33893 75WS was provided by Gustafson, Inc. Disyston 15G was used as a standard. Both granular insecticides were mixed with the seed and applied in-furrow. All wheat seed used in the trial was from the same lot. Plots measured 6 X 20 ft and were arranged in a RCB design with 4 replications. Plots were planted with a small plot planter at a rate of 80 lb of seed/acre. Seventeen inches of rain fell after planting through February with a total of 40 days of rain. Greenbug infestations did not develop in the test plots because of these rains. Also, greenbug parasites and predators were active throughout the mild winter and further reduced greenbug densities. To assess insecticide activity, a 2 inch diam plug of wheat plants was dug from each of the center 2 drill rows of each plot and potted in a 2.5 X 2.5 inch plastic pot. Pots were infested with greenbugs obtained from a laboratory colony which originated from the test region. Greenbugs were applied with a hand held inoculator calculated to deliver 30 greenbugs per pot. Infested pots were held in an incubator at 70° F for 7-10 d at which time the greenbugs in each pot of wheat were counted. Each test location was sampled once.
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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "25 Cooking method and muscle type impact volatile compound development in beef steaks." Journal of Animal Science 98, Supplement_2 (November 1, 2020): 22–23. http://dx.doi.org/10.1093/jas/skz397.051.
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Abstract The objective of this study was to determine the influence of dry heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00-Small100 marbling; n = 20). Subprimals were wet aged in the dark for 21 d at 0 - 4℃. Following aging, subprimals were fabricated into 2.54 cm thick steaks of the following muscles: Gluteus medius (GM), Infraspinatus (IF), Longissimus lumborum (LL\), Psoas major (PM), Serratus ventralis (SV), and Triceps brachii (TB). Steaks were cooked to a medium degree of doneness (71℃) on one of four randomly assigned cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), or salamander broiler (SALA). Volatile compound analysis was conducted using gas chromatography-mass spectrometry with solid phase microextraction. Data were analyzed as a split plot arrangement, with subprimal serving as the whole plot factor and cooking method serving as the subplot factor. The majority of compounds evaluated were impacted by the cooking method main effect (n = 21), followed by the cooking method × muscle interaction (n = 18), and muscle (n = 12). Charbroiler GM steaks produced the greatest amount of methional, 2,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine compared to all other treatments (P < 0.05). Charbroiler and CLAM steaks produced the greatest concentration of methylpyrazine and trimethylpyrazine, as well as Strecker aldehydes (P < 0.05), indicating that more direct applications of heat increased Maillard product production. Steaks cooked using OVEN and SALA produced more lipid oxidation products, such as alkanes, aldehydes, and lipid derived ketones. Gluteus medius and SV steaks produced the greatest concentration of volatile compounds, with SV steaks producing an increased concentration of lipid derived compounds (P < 0.05) and GM steaks producing a greater concentration of Maillard products (P < 0.05). These data indicate that cooking method has a direct impact on the flavor profile produced by steaks.
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Xing, Qinhui, Xiaohui Xing, Zhengmao Zhang, Xinjuan Hu, and Fangliang Liu. "A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot." Journal of Food Processing and Preservation 42, no. 1 (April 28, 2017): e13328. http://dx.doi.org/10.1111/jfpp.13328.
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Anacleto, Adilson, Antonia Oliveira Martins Magno, Eduarda Vitória Santos de Oliveira, Gustavo Borba de Souza Trancoso, and Marcos Aurélio Costa Calado. "Overview on the Production and Commercialization of “Barreado” in Paraná Coast, Brazil." International Journal for Innovation Education and Research 9, no. 3 (March 1, 2021): 35–46. http://dx.doi.org/10.31686/ijier.vol9.iss3.2966.
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Barreado is a typical dish from Paraná, made with beef and some specific spices and cooked for a long time in a clay pot sealed by a mixture of ashes similar to the clay, being this dish produced with greater relevance in the coastal region of the state, where there is the largest productive arrangement of this dish in Brazil and where has a strong gastronomic touristic appeal. Despite the historical, cultural and economic relevance of gastronomic tourism in Paraná, few and sparse studies use the issue, thus, this study aimed to elaborate and show an overview of the current scenario of production and trade of the dish, highlighting the implications and potential of Barreado in Paraná Coast. The survey methodology was based on quantitative and qualitative descriptive exploratory research, the data collection was accomplished between May and June 2020, with 151 consumers.The study revealed that among Barreado consumers there was a predominance of women (n=61.5%). The average age was 40.9 years old, and the majority of the respondents (46.4%) preferred to consume Barreado when it is done by the traditional way of cooking, in a clay pot and on a wood stove for 24 hours. The greatest potential described was the fact that the Barreado is a typical and original product of Paraná and has great acceptance in gastronomic tourism, which reveals its capacity to be a source that drives regional development, however the price considered high and the distribution network in the retail market was classified as deficient, they were identified as limiting factors to the development of the Barreado production and commercialization. In this context, still on the issue of price and its relationship with the consumption, given that it was one of the main factors identified as limiting and the lack of studies on the subject, for further studies on the cost and quality relationship should be considered by researchers in new future studies.
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Knutson, Allen. "Control of Greenbug and Yellow Sugarcane Aphids in Seedling Sorghum, 1993." Arthropod Management Tests 19, no. 1 (January 1, 1994): 264. http://dx.doi.org/10.1093/amt/19.1.264.
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Abstract Gaucho 480 FS applied as a seed treatment was compared to granular insecticides applied at planting at 2 locations in north central TX. In Cooke County, ‘Triumph 74CR’ grain sorghum was planted 21 Apr in plots 4 rows × 500 ft. In Collin County, ‘Cargil 837’ grain sorghum was planted 2 Apr in 0.11 acre plots 2 rows wide. Treatments were arranged in a RCBD with 3 replications. A John Deere Max Emerge planter was used to apply the granular insecticides at both locations. Granular insecticides were applied without banders to the soil surface directly above the seed furrow and incorporated by the press wheel. Gustafson treated the seed with Gaucho 480 FS. The soil was a Houston black clay, pH = 7.8. Plant stands were determined by counting the number of plants in 3 row ft at 4 locations per plot 2 wk after planting. Densities of GB and YSA were recorded on 5 consecutive plants at 4 locations per plot at 14-45 d after planting (DAP). Yields were determined by machine harvest (Collin County) or by hand harvesting and threshing the panicles in 13 row ft from each of the 2 center rows per plot (Cooke County).
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Kwak, Seungki, and Ben Marwick. "WHAT DID THEY COOK? A PRELIMINARY INVESTIGATION INTO CULINARY PRACTICES AND POTTERY USE IN THE CENTRAL PART OF THE KOREAN PENINSULA DURING THE MID TO LATE HOLOCENE." Journal of Indo-Pacific Archaeology 37 (May 5, 2015): 25. http://dx.doi.org/10.7152/jipa.v37i0.14708.
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<p>This study attempts to understand prehistoric human subsistence in Korean peninsula through the preliminary initiation of organic geochemical analyses on potsherds. While traditional approaches focus on reconstructing the ancient pot function or relative chronology, organic geochemical analyses on archaeological potteries endeavors to be precise about the types of food groups that were cooked or stored in a pot by attempting to identify the specific organic compounds trapped in the clay matrix. Since organic compounds are often preserved in direct association with archaeological pots, organic geochemical analyses have become an important method of investigation which archaeologists use to better understand the function of ceramic artifacts such as pottery and local diets. The sherd samples for the analyses in this paper were collected from the two prehistoric habitation sites located in the central part of the Korean peninsula: Kimpo-Yangchon site and Eupha-ri site. The main habitation period of the former is around 2800 BP (B. Kim et al. 2013), and the latter site was occupied around 1900 BP (H. Wang et al. 2013). We show that terrestrial animals are strongly represented in the organic residues, suggesting that views of a crop-dominated diet might need revision. Our results provide a critical clue to understand ancient subsistence of the central part of the Korean peninsula.</p>
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Shenkalwa, EM, MET Mmbaga, and A. Kalala. "Performance of improved bean varieties in Kasulu and Kibondo districts of Kigoma region, Tanzania." African Journal of Food, Agriculture, Nutrition and Development 13, no. 58 (July 10, 2013): 7804–19. http://dx.doi.org/10.18697/ajfand.58.11850.
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A project aimed at improving bean production in Kigoma Region was carried out from 2008/09 to 2010/11 in Kasulu and Kibondo districts. Soils at trial sites varied from sandy clay loams to clay, mostly acidic with pH water varying from 4.5 to 6.3 (mean 5.5 0.5) with low to medium (1.86% 0.57%) organic carbon (OC), low (0.15 0.05) total nitrogen (N), and low to medium (5.27 5.4 mg/kg) available phosphorus (P). Five improved cultivars, Jesca, Lyamungo 90, Selian 97, Uyole Njano and Uyole 98 were evaluated for yield in farmers’ fields, and assessed for farmer acceptability through a questionnaire. The varieties were compared to Kigoma Yellow , a local variety known also as Mburamutwe. The experimental design was Randomized Complete Block with farmers as replicates. Plot size was 10 m by 10 m and spacing was 50 cm by 20 cm. Yield data were analyzed using MS X-Cel and GenStat Discovery edition. Farmers’ assessment data were analyzed by SPSS (V 11.5). There were positive significant (p<0.05) correlations between bean yields of the varieties Jesca, Lyamungo 90, and Selian 97 and soil exchangeable potassium (K), and positive significant (p<0.05) correla tions between Kigoma yellow and soil available P and between Selian 97 and soil total nitrogen in the first season. In Kasulu, average yields were less than those obtained in Kibondo and ranged from 495 169 kgha -1 for Jesca to 874 583 kgha -1 for Uyole 98, compared to the range of 673 283 kgha -1 for Jesca to 1602 333 kgha -1 for Uyole Njano in Kibondo district. The results showed that Uyole Njano and Uyole 98 gave significantly (p<0.05) higher yields than all the other varieties. Farmers’ assessed uncooked beans for seed size, shape, color, marketability and over all preference. Assessment of cooked beans considered taste, smell, soup appearance, s oup color and consistence. This assessment ranked Kigoma yellow and Uyole Njano as number one and two, respectively for both uncooked and cooked beans. Lyamungo 90 and Uyole 98 ranked third and fourth, respectively for uncooked beans. There were no differences in costs of production between the different bean varieties. Economic analysis (Table 3) showed that Uyole Njano produced the highest yield value per unit cost of production followed by Uyole 98. Introduction of Uyole Njano and Uyole 98 bean varieties for production in the two districts is recommended.
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Garibaldi, A., D. Bertetti, D. Minerdi, and M. L. Gullino. "First Report of Phytophthora citrophthora on Penstemon barbatus in Italy." Plant Disease 90, no. 9 (September 2006): 1260. http://dx.doi.org/10.1094/pd-90-1260a.
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Penstemon barbatus (Cav.) Roth (synonym Chelone barbata), used in parks and gardens and sometimes grown in pots, is a plant belonging to the Scrophulariaceae family. During the summers of 2004 and 2005, symptoms of a root rot were observed in some private gardens located in Biella Province (northern Italy). The first symptoms resulted in stunting, leaf discoloration followed by wilt, root and crown rot, and eventually, plant death. The diseased tissue was disinfested for 1 min in 1% NaOCl and plated on a semiselective medium for Oomycetes (4). The microorganism consistently isolated from infected tissues, grown on V8 agar at 22°C, produced hyphae with a diameter ranging from 4.7 to 5.2 μm. Sporangia were papillate, hyaline, measuring 43.3 to 54.4 × 26.7 to 27.7 μm (average 47.8 × 27.4 μm). The papilla measured from 8.8 to 10.9 μm. These characteristics were indicative of a Phytophthora species. The ITS region (internal transcribed spacer) of rDNA was amplified using primers ITS4/ITS6 (3) and sequenced. BLASTn analysis (1) of the 800 bp obtained showed a 100% homology with Phytophthora citrophthora (R. & E. Sm.) Leonian. The nucleotide sequence has been assigned GenBank Accession No. DQ384611. For pathogenicity tests, the inoculum of P. citrophthora was prepared by growing the pathogen on autoclaved wheat and hemp kernels (2:1) at 25°C for 20 days. Healthy plants of P. barbatus cv. Nano Rondo, 6 months old, were grown in 3-liter pots (one plant per pot) using a steam disinfested substrate (peat/pomix/pine bark/clay 5:2:2:1) in which 200 g of kernels per liter of substrate were mixed. Noninoculated plants served as control treatments. Three replicates were used. Plants were maintained at 15 to 20°C in a glasshouse. The first symptoms, similar to those observed in the gardens, developed 21 days after inoculation, and P. citrophthora was consistently reisolated from infected plants. Noninoculated plants remained healthy. The pathogenicity test was carried out twice with similar results. A nonspecified root and crown rot of Penstemon spp. has been reported in the United States. (2). To our knowledge, this is the first report of P. citrophthora on P. barbatus in Italy as well as in Europe. References: (1) S. F. Altschul et al. Nucleic Acids Res. 25:3389, 1997 (2) F. E. Brooks and D. M. Ferrin. Plant Dis. 79:212, 1995. (3) D. E. L. Cooke and J. M. Duncan. Mycol. Res. 101:667, 1997. (4) H. Masago et al. Phytopathology 67:425, 1977.
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Uddin, W., G. Viji, and L. Stowell. "First Report of Gray Leaf Spot on Perennial Ryegrass Turf in California." Plant Disease 86, no. 1 (January 2002): 75. http://dx.doi.org/10.1094/pdis.2002.86.1.75c.
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Gray leaf spot of perennial ryegrass (Lolium perenne L.) turf was first reported in the United States in 1991. The disease epidemic was primarily confined to golf course fairways in southeastern Pennsylvania (1). Subsequently, moderate to severe outbreaks of gray leaf spot occurred in perennial ryegrass fairways and roughs in numerous locations throughout the eastern and midwestern United States. In August 2001, a serious decline of perennial ryegrass turf was observed in a bermudagrass (Cynodon dactylon (L.) Pers) baseball field in Dodger Stadium in Los Angeles, CA, that had been overseeded with perennial ryegrass. The bermudagrass turf was not affected. The perennial ryegrass turf developed necrotic lesions that resulted in blighting of leaf blades. In laboratory assays, Pyricularia grisea (Cooke) Sacc., was consistently isolated from symptomatic ryegrass blades from turf samples collected from the site. Of the 12 P. grisea isolates collected from the assayed leaf blades, five isolates were selected for a pathogenicity assay. Twenty-five ‘Legacy II’ perennial ryegrass plants were grown from seeds in 4 × 4 in.-plastic pots, (10 × 10 cm) which were filled to 1 cm below the rim with granular calcine clay medium (Turface MVP, Allied Industrial Material Corp., Buffalo Grove, IL). Three weeks after seeding, plants were fertilized with a water-soluble 20-20-20 N-P-K fertilizer (1.3 g/liter of water) once per week. Treatments (isolates of P. grisea and a control) were arranged as a randomized complete block design with five replications. Five-week-old plants were sprayed with an aqueous suspension of P. grisea conidia (≈5 × 104 conidia per ml of sterilized distilled water with 0.1% Tween 20) using an atomizer until the leaves were completely wet. Plants sprayed with sterilized distilled water served as the control. After inoculation, individual pots were covered with clear polyethylene bags and placed in a controlled environment chamber maintained at 28°C and continuous fluorescent light (88 μE m-2 s-1). Four days after inoculation, necrotic lesions (<2 mm diameter) developed on ryegrass blades inoculated with each isolate of P. grisea. Lesions did not develop on leaves of control plants. Seven days after inoculation, the polyethylene bags were removed, and 50 symptomatic blades from each pot were collected, and disease incidence (percent infected leaves) and severity (index 0 to 10; 0 = none, 10 = >90% of the leaf blade necrotic ) were assessed. P. grisea was isolated from symptomatic leaves of plants inoculated with the fungus. Disease incidence and severity on inoculated plants were 92 to 96% and 8.8 to 10, respectively. There were no significant differences in disease incidence and severity (P = 0.05) among the isolates of P. grisea included in the test. To our knowledge, this is the first report of gray leaf spot of perennial ryegrass turf in California. Reference: (1) P. J. Landschoot and B. F. Hoyland. Plant Dis. 76:1280, 1992.
Books on the topic "Clay pot cookery"
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Wolfert, Paula. Mediterranean clay pot cooking. Hoboken, N.J: John Wiley & Sons, 2009.
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Wolfert, Paula. Mediterranean Clay Pot Cooking. New York: John Wiley & Sons, Ltd., 2009.
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White, Joanna. Cooking in clay. San Leandro, Calif: Bristol Pub. Enterprises, 1995.
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Jacobi, Dana. The best of clay pot cooking. San Francisco, CA: Collins Publishers San Francisco, 1995.
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Watanabe, Akiko. Umai nabe best 100: Kettei hozonban! Tōkyō: Shufu to Seikatsusha, 2007.
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Taguchi, Seiko. Minna de umai nabe: Oishisa no hiketsu wa kore datta no ka. Tōkyō: Ōizumi Shoten, 2006.
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Hamada, Misato. Kantan! bikkuri! donabe kukkingu: Donabe hitotsu de nimono mo okashi mo. Tōkyō: Shufu to Seikatsusha, 2006.
Find full textBook chapters on the topic "Clay pot cookery"
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Schulthies, Becky L. "Conclusion." In Channeling Moroccanness, 169–74. Fordham University Press, 2020. http://dx.doi.org/10.5422/fordham/9780823289714.003.0007.
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Using a cooking program viewing event, the conclusion reiterates how Moroccan sociality was calibrated through everyday talk about media and language. Just as a tagine (Moroccan stew and the clay pot in which it is cooked) has become a model or emblem of Moroccanness, and there are many ways and ingredients to make a tagine recognized as Moroccan, so too are there varied ways of relating semiotic mediation to Moroccanness. Fassis mobilized their heightened awareness and concern about channel/medium failures to do all kinds of uncoordinated political participation and sociality work, the phatic labor of Moroccanness.