Smoking is one of the earliest forms of food preservation. Evidence suggests that our ancestors first smoked food during the Old Stone Age (Paleolithic Era). Back then, caves or huts were home to primitive cavemen. They would hang meat to
Unbleached and bleached flour are two different types used in baking. Here are the differences between the two.
Meats, fish, and poultry, are all perishable foods. Among the three, fish is the spoils the fastest. Most meat such as beef and pork can be stored for 3 to 5 days. Fish, however, has a very short shelf life of just 1 to 2 days.
During the cheese ripening (affinage) process, several chemical and physical changes take place that lead to texture, flavor, aroma, and color development.
Aseptic processing involves heating the food using commercially sterile equipment and pouring it into hermetically sealed containers while maintaining aseptic conditions.
Today, grains come in two forms: whole and refined grains. The form is determined by how it is further processed before it reaches the consumer.
Modified atmosphere packaging (MAP) is a special form of packaging wherein the internal package atmosphere is modified so that the gaseous composition differs from that of air.
Many food preparations use egg whites to create foam. Foams are those substances that form by dispersing or trapping gas (bubbles) in a solid or liquid.
The main objective of pasteurization is to eliminate bacteria that may be present and reduce the risk of foodborne illness. But there is one disadvantage with pasteurized eggs, though—it can be a troublesome ingredient.
Basically, conching involves even distribution of cocoa butter within chocolate by mixing, agitating, and aerating. This is a very long process as it takes several hours to complete.