When salting, salt reduces the growth of spoilage bacteria and molds while allowing friendly bacteria and local enzymes to populate and break down the relatively flavorless protein molecules and lipids found in fish. This, in turn, reacts to produce even more complex flavors.
Marshmallows are made with gelatine mixed with sugar syrup (sugar and corn syrup or honey and glucose) and then cooked. By whipping the mixture, foam is created, which is 2 to 3 times larger than the original volume. As the liquid cools and gelatine hardens, millions of air bubbles are stabilized and bound by the protein molecules.
Ice cream is a mixture is made up of three phases: partially frozen milk fat and ice (solid); unfrozen cream and water (liquid); and trapped pockets of air (gas).
One of the main reasons why people are hesitant about steak tartare is their fear of being ill after consuming raw meat. But what is the truth? Is steak tartare safe to eat?
Artificial sweeteners, such as sucralose and aspartame, sometimes known as high-intensity sweeteners or sugar substitute are potent sugar replacements that are nonnutritive, and noncaloric. They taste sweet, but contain fewer calories than sugar.
The primary purpose of homogenization is to prevent creaming, or the rising of fat to the top of a milk container. To do this, the size of the fat globules is decreased while increasing their number to make them evenly distributed throughout the milk.
Among these are to incorporate air as a leavener, sift out foreign objects, and more importantly, break up lumps.
The bacteria responsible for the pungent smell of Limburger cheese are Brevibacterium linens. Although the bacteria make the cheese smell like rotting, they would not make anyone feel ill.
Mayonnaise is a thick, creamy sauce made of emulsion of egg yolk, oil, and an acid, usually acetic acid or vinegar. In chemistry, an emulsion is a mixture of two liquids that are normally immiscible (like oil and water).
Starch in freshly baked good, however, is still in existence in gel form. A product is said to be “fresh” when the starch remains as a gel. When the starch regains its crystalline structure, the product gets firmer and becomes “stale”. In science, this is referred to as starch retrogradation.