Transplanting

Transplanting (from French piquer " sting " ) originally referred to the military pricking with a skewer ( the Pike ) through the Pikeman. In today's parlance, the term is mainly used in horticulture and food.

In horticulture transplant means the transplanting of seedlings to dense to larger distances ( separation ). In cheese-making is the cheese fed by transplanting oxygen to promote the formation of mold fungi. In the kitchen jargon transplant is an operation that will be introduced in the materials, or simply " holes".

• 2.1 cheesemaking
• 2.2 Transplanting of meat
• 2.3 Transplanting of doughs

Horticulture

Purpose of Pikierens

The Transplanting gives the growing plants more space. They added, as soon as the first true leaf pairs show. The removal from the substrate ( earth ) leads to root injury which excites the plant in increased root growth. Through the use of high-quality pelleted seeds and precision drilling is dispensed in large nurseries on the time-consuming transplanting.

For transplanting one mostly uses a round rod which tapers, the Pikierstab. Most Dibbers made ​​of plastic, wood ( Pikierholz ) or metal and are about 18 inches long. Commercial shashlik sticks of wood are, however, the professional Pikierstäben to no one and are simple in their procurement in general.

Separation

First, the plants are separated from each other. For this purpose, you can use the Pikierstab. Man lifts a corner of the inter- rooted plants and takes it straight from the culture vessel. To avoid damage caused by withering, the seedlings are solved only in small portions. The individual plants are isolated, sickly or those sorted out with rotten spots. The roots of healthy plants are shortened and adapted to the planting hole.

Einpikieren

With the Pikierstab a hole is pushed into the soil of the new plant container and set the plant in the hole, the root approach should be below the earth. Then with the Pikierstab the hole around the plant gently closed and the earth pressed from the side. At the end is poured.

Series of images

• Transplanting of tomato seedlings

With the Pikierstab the earth is broken up in order to remove the seedlings can

In preparing pots with fine earth with the Pikierstab holes made

Einpikieren with the Pikierstab - the root approach should be below the earth

After a while Einpikieren it looks like this

The einpikierten seedlings are now reared

Food

Cheese production

In order to promote the formation of mold, certain cheeses during ripening are pricked with needles wide, so crisp, so can pass oxygen into the cheese through the resulting needle channels. Of the 130,000 species of fungi, only a few are milk economically viable and therefore suitable for the production of cheese as a ripening organisms. From these cultures harmful milk farmed fungal species differs by the fact that they give the cheese only their specific flavors, but are completely harmless to the human body. Therefore, you are among the precious fungi and are classified as particularly valuable.

In particular, the group of green and blue cheese is considered to be the finest culture. She was also always represented by the countries of origin as a royal class. Examples are England's Blue Stilton or Roquefort of France. The white mold culture is most often called Penicillium. In modern cheese-making it is added in liquid form. The fungus is then transported through the transplant and accelerated. Originally, the mold was cultivated in special bread that is dried, pulverized, and has added to the break.

Transplanting of meat

When transplanting seasoning liquids ( marinades or pickle ) are introduced with a syringe in Lake Pökelspritze or large pieces of meat, so that they are evenly marinated from the inside. When curing is faster, more consistent Schnellpökeln and the lower weight loss (compared to the dry method) for an advantage.

Transplanting of doughs

With a fork, skewer or Pikiernadeln the dough is evenly inserted. The insertion causes more even baking and gives a loose soil, as more air can be baked into the dough.

Saying " piqued his"

The phrase " be piqued " may be based on the technique of Pikierens. Origin is the French verb piquer, which can be translated as " prick ", but " angry " with or " irritate ".

A pikierter person feels offended, angry, neglected or not sufficiently addressed in other ways with appreciation and pulls back, it shows externally and want to achieve so that you apologized to him or turn to other means. Insofar as this claim is unjustified, it insinuate the other turn the " Pikiertsein " (see also huff ).