Selé lombok

Selé lombok
	Jars of red pepper jelly
	Buku masakan: Selé lombok Médhia: Selé lombok

Sele mrica minangka wadi sing digawe karo mrico, gula, lan uyah ing basis pektin utawa cuka . Prodhuk, kang wungu ing popularitas ing Amerika Serikat saka taun 1980-an kanggo agêng-1990-an, ^[1] bisa diterangake minangka piquant campuran legi lan panas, lan digunakake kanggo daging lan minangka bahan ing macem-macem ancang-ancang pangan. ^[2] Iku bisa dilebokake ing sandwiches, utawa dadi ing krim keju kanggo nyebarake cracker utawa digunakake kanggo nggawe mrico cao Cheesecake . ^[3] ^[4]

Preparasi jelly mrico sing paling umum yaiku jalapenos, lada lada, pektin, gula, cuka, lan asring diombe anggur utawa minuman keras. ^[5]

Wis ana tes rasa kanggo mirsani kombinasi mrico sing paling populer lan dikarepake. Mrica sing dideleng yaiku Habanero, Cheiro do Norte, Biquinho, Malagueta, Cayenne, Paprika lan Dedo de Moça. Panliten kasebut nyimpulake yen mrica sing kurang pedhes (Biquinho, Paprika lan Cheiro do Norte) sing paling cocog kanggo nggawe jeli amarga warna abang, rasa khas lan aroma mrico, rasa manis, lan rasa kurang.

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Referensi besut

↑ "Google books ngram viewer".
↑ King, Terry Johnson. "This pepper jelly is real hot stuff". The Miami News. Dibukak ing 8 November 2015.^{[pranala mati permanèn]}
↑ "Pepper jelly is fascinating to make". thestar.com. Dibukak ing 8 November 2015.^{[pranala mati permanèn]}
↑ "Hot Pepper Jelly Cheesecake". post-gazette.com. Diarsip saka sing asli ing 11 October 2015. Dibukak ing 8 November 2015.
↑ Byrn, Anne (2018-03-19). "It's springtime in the South -- let's make hot pepper jelly". Southern Kitchen (ing basa Inggris). Dibukak ing 2020-10-12.
↑ Almeida Alves, Jéssica; Nogueira Curi, Paula; Pio, Rafael; dos Santos Penoni, Edwaldo; Pasqual, Moacir; Rios de Souza, Vanessa (2019-02-01). "Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies". Journal of Food Science and Technology (ing basa Inggris). 56 (2): 624–633. doi:10.1007/s13197-018-3517-z. ISSN 0975-8402. PMC 6400772. PMID 30906020.

[1] "Google books ngram viewer".

[hot-2] King, Terry Johnson. "This pepper jelly is real hot stuff". The Miami News. Dibukak ing 8 November 2015.^{[pranala mati permanèn]}

[3] "Pepper jelly is fascinating to make". thestar.com. Dibukak ing 8 November 2015.^{[pranala mati permanèn]}

[4] "Hot Pepper Jelly Cheesecake". post-gazette.com. Diarsip saka sing asli ing 11 October 2015. Dibukak ing 8 November 2015.

[5] Byrn, Anne (2018-03-19). "It's springtime in the South -- let's make hot pepper jelly". Southern Kitchen (ing basa Inggris). Dibukak ing 2020-10-12.

[6] Almeida Alves, Jéssica; Nogueira Curi, Paula; Pio, Rafael; dos Santos Penoni, Edwaldo; Pasqual, Moacir; Rios de Souza, Vanessa (2019-02-01). "Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies". Journal of Food Science and Technology (ing basa Inggris). 56 (2): 624–633. doi:10.1007/s13197-018-3517-z. ISSN 0975-8402. PMC 6400772. PMID 30906020.

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