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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 ...
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 ...
Charcuterie – Branch of cooking of prepared meat products, primarily from pork; Cured fish – Fish subjected to fermentation, pickling or smoking; Curing salt – Salt used in food preservation; Fermentation in food processing – Converting carbohydrates to alcohol or acids using anaerobic microorganisms; List of dried foods; List of smoked ...
Experts share what to look for when shopping for a food processor and how to make the most of your appliance.
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 ...
Forward osmosis (FO) is an osmotic process that, like reverse osmosis (RO), uses a semi-permeable membrane to effect separation of water from dissolved solutes.
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]
A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.