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Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
Curing can be induced by heat, radiation, electron beams, or chemical additives. To quote from IUPAC: curing "might or might not require mixing with a chemical curing agent". [1] Thus, two broad classes are curing induced by chemical additives (also called curing agents, hardeners) and curing in the absence of additives. An intermediate case ...
Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was ...
People are ingesting borax. Also known by its chemical name sodium borate decahydrate, borax is a salt typically used to kill ants and boost laundry detergent, among other household cleaning needs ...
It can be obtained by heating the "decahydrate" above 61 °C. [20] Borax "dihydrate" has the formula Na 2 B 4 O 7 ·2H 2 O, which is actually anhydrous, with the correct formula Na 2 B 4 O 5 (OH) 4. It can be obtained by heating the "decahydrate" or "pentahydrate" to above 116-120 °C. [20] Anhydrous borax is sodium tetraborate proper, with ...
Fresh eggs have a firm egg yolk, and the egg white is also firm as well even if just a little bit runs out.” And there’s always the float test. Place the egg in a bowl of water.
In a good year, reef nets can catch hundreds of salmon a day. One day this year, Riley’s crew caught only thirty fish, the next only 12, all pinks. Within a few weeks, they shut the operation down.
Alaska has witnessed a steady increase of cases of botulism since 1985. [4] It has more cases of foodborne botulism than any other state in the United States of America. This is caused by the traditional Inuit/Yupik practice of allowing animal products such as whole fish, fish heads, walrus, sea lion, and whale flippers, beaver tails, seal oil, birds, etc., to ferment for an extended period of ...