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Additionally, other black olives are typically processed in a lye solution, as opposed to the salt water brine used for kalamatas. The end result is that kalamatas are fleshier and not as soft as ...
The traditional method of curing is to put the olives into two-metre-deep (6.6 ft) vats with weights on the top and brine circulating. The weights tenderize the olives. They are then stored in brine. The more commercial method is to use pressure vats, but this does not produce such a nice texture of olive. This is a firm, salty olive.
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing ...
First, the salt alters the protein structures inside the meat. It basically allows the cells to retain more moisture, effectively trapping water inside. When you cook the meat, some of that ...
The short method debitters the olives by packing them in water or weak brine, which is changed daily for around a week. Once debittered, they are packed in brine and wine vinegar with a layer of olive oil and slices of lemon. The olives are often slit to decrease the processing time further.
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