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The process of curing involves salt, nitrates, and sometimes other ingredients or techniques (like smoking) to significantly lower the moisture content and inhibit the potential growth of bacteria.
Osmotic dehydration is an operation used for the partial removal of water from plant tissues by immersion in a hypertonic solution.. Sugar or salt solutions are used to reduce the moisture content of foods before actual drying process.
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Salt (sodium chloride) is the primary ingredient used in meat curing. [10] Removal of water and addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. [10] [11] Doing this requires a concentration of salt of nearly 20%. [11]
[a] This differs from sautéing in that sweating is done over a much lower heat, [2] sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place. [2] [4] The sweating of vegetables has been used as a technique in the preparation of coulis. [5]
Sugar is used as the humectant for candied intermediate moisture fruits, and salt is used for intermediate moisture vegetables and fish. [3] Additionally, a mixture of humectants can be formulated to manipulate the sensory properties of the food product. [2] Osmotic drying using a humectant results in a soft texture in the final product. [2]
This cake-like bread definitely brings the sweet with cocoa powder and chocolate chips all in one loaf, but the shredded zucchini brings both balance and moisture to the mix. Recipe: Let's Dish ...
In each case the aim is to lock in moisture, protect the food from drying, ensure even cooking, and maximise the flavour. [3] The salt crust can be created simply by adding a sufficient quantity of coarse or fine salt to cover the food item. Water may be sprayed on top, to help the salt form a hard crust.