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Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
Food preservation. A food scientist is preparing a meal for astronauts in space. Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration ...
Bench scraper, Scraper, Bench knife. To shape or cut dough, and remove dough from a worksurface. Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware. Varies. Tableware, such as plates, glasses, utensils and cutlery, that is edible.
Curing salt. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. [1] It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of sodium chloride (table salt) and sodium nitrite, and are used for ...
Rillettes. Rillettes (/ rɪˈlɛts, riˈjɛt /, also UK: / ˈriːjɛt /, French: [ʁijɛt]) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1] The meat is shredded and packed into sterile containers covered in fat.
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. It is one of the oldest methods of preserving food, [1] and two historically significant salt-cured foods are ...