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  2. Curing (food preservation) - Wikipedia

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

    Some traditional cured meat (such as authentic Parma ham [2] and some authentic Spanish chorizo and Italian salami) is cured with salt alone. [3] Today, potassium nitrate (KNO 3 ) and sodium nitrite (NaNO 2 ) (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for ...

  3. Curing of tobacco - Wikipedia

    en.wikipedia.org/wiki/Curing_of_tobacco

    Fire-cured tobacco is hung in large barns where fires of hardwoods are kept on continuous or intermittent low smoulder and takes between three days and ten weeks, depending on the process and the tobacco. Fire curing produces a tobacco low in sugar and high in nicotine. Pipe tobacco, chewing tobacco, and snuff are fire cured. [4]

  4. Nitrate - Wikipedia

    en.wikipedia.org/wiki/Nitrate

    [31] [better source needed] "Uncured" meat is in fact actually cured with nitrites with virtually no distinction in process – the only difference being the USDA labeling requirement between nitrite of vegetable origin (such as from celery) vs. "synthetic" sodium nitrite.

  5. Curing (chemistry) - Wikipedia

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

    Epoxy resins are typically cured by the use of additives, often called hardeners. Polyamines are often used. The amine groups ring-open the epoxide rings. In rubber, the curing is also induced by the addition of a crosslinker. The resulting process is called sulfur vulcanization.

  6. Bacon - Wikipedia

    en.wikipedia.org/wiki/Bacon

    The meat for turkey bacon comes from the whole turkey, which is chopped and reformed into strips to resemble bacon, and can be cured or uncured, or smoked. [1] Turkey bacon is cooked by pan-frying. [63] Cured turkey bacon made from dark meat can be less than 10% fat. [64]

  7. What Is The Difference Between A Celery Stalk And A ... - AOL

    www.aol.com/difference-between-celery-stalk...

    Whether you're prepping a mirepoix, making a crunchy salad, or adding a garnish to your favorite Bloody Mary, knowing the difference between a stalk and a rib will make your cooking more precise.

  8. Soppressata - Wikipedia

    en.wikipedia.org/wiki/Soppressata

    Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata , Apulia , [ 1 ] and Calabria ,and a very different uncured salami, made in Tuscany and Liguria .

  9. FDNY unions say congestion toll will hurt response times ...

    www.aol.com/news/fdny-unions-congestion-toll...

    The city’s hated new congestion toll could dangerously delay FDNY response times — meaning the “difference between life and death,” unions repping thousands of Bravest warned Sunday. The ...