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2. Osmosis - Wikipedia

   en.wikipedia.org/wiki/Osmosis

   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 ...

3. List of cooking techniques - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_techniques

   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 ...

4. Curing (food preservation) - Wikipedia

   en.wikipedia.org/wiki/Curing_(food_preservation)

   The use of either compound is therefore regulated; for example, in the United States, the concentration of nitrates and nitrites is generally limited to 200 ppm or lower. [ 16 ] The meat industry considers nitrites irreplaceable because they speed up curing and improve color while retarding the growth of Clostridium botulinum , [ 17 ] the ...

5. 65 Easy Dinner Recipes for Beginners (That Even the Most ...

   www.aol.com/60-easy-dinner-recipes-beginners...

   Allow us to introduce you to a cooking technique that gets dinner on the table quickly and leaves the chef with zero dirty dishes to wash. I love you, nonstick foil. Fire up the grill at the first ...

6. Osmoregulation - Wikipedia

   en.wikipedia.org/wiki/Osmoregulation

   Osmoregulation is the active regulation of the osmotic pressure of an organism's body fluids, detected by osmoreceptors, to maintain the homeostasis of the organism's water content; that is, it maintains the fluid balance and the concentration of electrolytes (salts in solution which in this case is represented by body fluid) to keep the body fluids from becoming too diluted or concentrated.

7. Salting (food) - Wikipedia

   en.wikipedia.org/wiki/Salting_(food)

   Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.

8. Semipermeable membrane - Wikipedia

   en.wikipedia.org/wiki/Semipermeable_membrane

   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]

9. Brining - Wikipedia

   en.wikipedia.org/wiki/Brining

   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 ...