dragos, la 07 April 2011 - 11:42 AM, a spus:
W Mamadeus Paparotti, la 07 April 2011 - 09:09 AM, a spus:
Eu voi incerca anul acesta chiar o macerare la rece a florilor de papadie direct in miere, cam 10 zile, apoi o filtrare. Cred ca se pastreaza astfel mai bine proprietatile benefice ale plantei.
Si eu cred. Dar daca apar bule, ce faci?
Dar daca apar bule,
boule 
ce faci?
O ţâp !
Ba, nu. Caut reteta de hidromel.
Dar nu prea cred. Mierea e hidrofila si extrage umezeala din frunze flori.
Am mancat acum 20 de ani la o manastire o miere extraordinar de aromata. In borcan era o frunza uscata. Am intrebat si mi s-a aratat muscata cu frunze crestate si flori violet, cu aroma puternica de lamaita. Frunza a fost pusa cruda.
Experienta aceasta cu aromatizarea mierii cu frunze de muscata aromata am repetat-o de multe ori de-a randul anilor. In timp frunza s-a dezhidratat de fiecare data si compusii volatili s-au transferat in miere.
Pana acum nu am vazut miere - nemesterita, nefalsificata -care sa se fii stricat. Da, s-a zaharisit, insa sa fermenteze nu mi s-a intamplat.
Am mai experimentat si cu nuci, migdale, alune.
"are proprietati antiseptice, cicatrizante si antibiotice, are proprietati conservante se pot conserva in miere fructe, legume dar si peste, carne, oua.
In Egypt and Syria and Ancient Greece, honey antimicrobal properties were used together with wax for embalming. Only due to honey the body of Alexander the Great was preserved 300 years. And in an Egyptian pyramid near Gysa town a 800 year -old well preserved body of a baby was found in a vessel with honey;
Honey is widely used nowadays for preserving products of plant and animal oringin, for example- butter . The walls of a glass jar are covered with a thin layer of honey and after it have been filled with butter, honey is poured over butter, forming a 2-3 cm layer. This method of preservation permits keeping honey for about 6 months, at a temperature of +20C. Other food products can also be preserved in this way. Ancient Romans preserved roots, herbs, flowers, seeds, meat and even rare game that had been brought from overseas conquered countries. Arabs still preserve meat in honey in order that it might protect it from decomposition;
The anti-bacterial properties of honey, both the peroxide and non-peroxide, are effective in the laboratory against MRSA strains of bacteria which are notoriously resistant to antibiotics and are sometimes responsible for the closing of hospital wards
And—last but not least—there is honey. Its preserving properties have been recognized for a very long time. The corpse of Alexander the Great is said to have been kept in honey. Columella therefore claimed that honey stopped putrefaction and protected a corpse from decomposition for several years. Columella was, however, reluctant to use it for his fruit conditi, as he believed that fruit preserved in honey lost its flavor. J. André, in L'alimentation et la cuisine à Rome, suggests that his reluctance might be due to the fact that the production of honey was rather limited in those days.
Nevertheless, Apicius used honey as a conditio for figs, apples, plums, pears, and cherries: "Gather them carefully with their stalks and put them in honey so that they do not touch each other." Apicius paid particular attention to quinces, which he preserved in a mixture of honey and defrutum: "Choose faultless quinces with their twigs and leaves, and put them in a receptacle, and pour over honey and defrutum; you will keep them for a long time." In fact, Columella also made an exception for quinces, and he likewise recommended preserving them in honey. According to Columella, quinces should be picked when the sky is clear and the moon on the wane; they should be wiped and put into a new receptacle filled up to the rim with excellent very liquid honey, so that each fruit is covered. Not only does this method preserve fruit, but it also yields a drink called melomeli (from Greek melon, 'quince' and meli, 'honey'), administered to sick people when they run a fever.
"
Ajutor
dar tare m-am inselat. A iesit extrem de buna, are o aroma superba si consistenta este exact ca la mierea de albine. 
Interesant , nu ma gandeam veci ca papadia se poate folosi si asa.
Am facut-o weekend-ul acesta si a iesit foarte buna, dulce-acrisoara 
Am facut curat in gradina; eu culegeam papadii, iar tatal meu venea dupa mine cu masina de tuns iarba 
Am facut din 4 litri de apa, muuulte papadii, 2 kg de zahar si 3 lamai. Mmmmm....
