Evo sto sam saznala vezano uz kucnu preradu rogaca:
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If you're lucky enough to lay in a large store of the crunchy husks, you might like to grind your own carob powder as a low-cost alternative to the store-bought variety. To do this, you'll first need to remove the seeds. Wash the pods carefully and then steam them in a pressure cooker—at 15 pounds of pressure—for approximately 20 minutes. When the husks have cooled and dried off, they'll split open easily to release the seeds. (Don't discard those inedible nuggets, though . . . they can be softened in boiling water and used to make an attractive, natural necklace.) Finally, divide the seedless husks into small sections and process the pieces in a blender until they're ground into a fine, dark meal.
You can also make carob powder by using a rough stone mortar and pestle. Before you start, just crack open each pod (you'll probably have to use a pair of pliers to do so) and remove the seeds. Once the husks are empty, dry them over hot coals . . . or leave them in an oven, on the lowest heat setting, overnight. Then grind the cured pods thoroughly . . . and you'll produce a chocolate-flavored flour that's great when added to cakes, breads, and pancakes
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S obzirom da mi se i jedan i drugi proces cini kompliciran (a i nemam potrebnu "aparaturu" ) odlucih svoj rogac potrositi kao grickalicu
.
Za kolace je ocito najbolje kupiti vec "obradeni" rogac.
) ne znam sto sa njim (osim zvakanja
.
Linearni mod
