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Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor , improves the appearance of meat through the Maillard reaction , and when combined with curing it preserves the meat. [ 2 ]
A bottle of hickory liquid smoke sauce. Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from various types of wood, and as derivative formulas ...
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe , alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.
Smoke roasting and hot smoking cook the meat while cold smoking does not. If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with jerky, by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate ...
Water softening is the removal of calcium, magnesium, and certain other metal cations in hard water. The resulting soft water requires less soap for the same cleaning effort, as soap is not wasted bonding with calcium ions. Soft water also extends the lifetime of plumbing by reducing or eliminating scale build-up in pipes
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Hydrogen sulfide burns in oxygen with a blue flame to form sulfur dioxide (SO 2) and water: 2 H 2 S + 3 O 2 → 2 SO 2 + 2 H 2 O. If an excess of oxygen is present, sulfur trioxide (SO 3) is formed, which quickly hydrates to sulfuric acid: H 2 S + 2 O 2 → H 2 SO 4
A closely related mixture, sometimes called "base piranha", is a 5:1:1 mixture of water, ammonia solution (NH 4 OH, or NH 3 (aq)), and 30% hydrogen peroxide. [ 2 ] [ 3 ] As hydrogen peroxide is less stable at high pH than under acidic conditions, NH 4 OH (pH c. 11.6) also accelerates its decomposition.