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[16] [23] The effect is seen for red processed meat, but not for white meat or fish. [ 24 ] [ 25 ] Nitrates and nitrites may cause cancer and the production of carcinogenic nitrosamines can be potently inhibited by the use of the antioxidants vitamin C and the alpha-tocopherol form of vitamin E during curing. [ 26 ]
The book advises on how to cook many things (e.g., for pasta use abundant water, with reasons and the science behind everything [8]: 575–6 ) and includes a few historical recipes (e.g., Fish or Meat Jelly, by Taillevent in 1375 [8]: 584 ), but no modern recipes as such. [9]
Meat science is the study of meat, including its production, preparation and preservation. [1] Some meat scientists are studying methods of producing artificial meat ...
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire , to using electric stoves , to baking in various types of ovens , reflecting local ...
The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.
The creation of the discipline of molecular gastronomy was intended to bring together what had previously been fragmented and isolated investigations into the chemical and physical processes of cooking into an organized discipline within food science, to address what the other disciplines within food science either do not cover, or cover in a ...
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...