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Experts share what to look for when shopping for a food processor and how to make the most of your appliance.
An electric food processor. A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors". Food processors are similar to blenders in many forms. A ...
With the spread of appertisation, the 19th-century world entered the era of the "food industry", which developed new products such as canned salt meat (for example corned beef). The desire for safer food led to the creation of the US's Pure Food and Drug Act in 1906, followed by the national agencies for health security and the establishment of ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The process of osmosis over a semipermeable membrane.The blue dots represent particles driving the osmotic gradient. Osmosis (/ ɒ z ˈ m oʊ s ɪ s /, US also / ɒ s-/) [1] is the spontaneous net movement or diffusion of solvent molecules through a selectively-permeable membrane from a region of high water potential (region of lower solute concentration) to a region of low water potential ...
Osmosis in a U-shaped tube. Osmotic pressure is the minimum pressure which needs to be applied to a solution to prevent the inward flow of its pure solvent across a semipermeable membrane. [1] It is also defined as the measure of the tendency of a solution to take in its pure solvent by osmosis.
A phospholipid bilayer is an example of a biological semipermeable membrane. It consists of two parallel, opposite-facing layers of uniformly arranged phospholipids. Each phospholipid is made of one phosphate head and two fatty acid tails. [3] The plasma membrane that surrounds all biological cells is an example of a phospholipid bilayer. [2]
The salt rub is then rinsed off and discarded before cooking. [3] Food scientists have two theories about the brining effect, but which one is correct is still under debate. [4] [5] The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. [2]