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  2. Curing (food preservation) - Wikipedia

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

    Nitrates and nitrites extend shelf life, [citation needed] help kill bacteria, produce a characteristic flavor and give meat a pink or red color. [16] Nitrite (NO − 2) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate. Nitrite salts are most often used to accelerate curing and impart a pink colour. [17]

  3. Here's How to Get Rid of Ants in Your Home and Yard for Good

    www.aol.com/lifestyle/rid-ants-home-good...

    For example, you'll want to properly contain ant-attracting sugary sweets like honey, syrup, and sugar. This also applies to pet food! You can use airtight containers and foil or plastic wrap to ...

  4. Disodium pyrophosphate - Wikipedia

    en.wikipedia.org/wiki/Disodium_pyrophosphate

    It is an acid source for reaction with baking soda to leaven baked goods. [4] In baking powder, it is often labeled as food additive E450. [ 5 ] In cured meats , it speeds the conversion of sodium nitrite to nitrite ( NO − 2 ) by forming the nitrous acid (HONO) intermediate, [ clarification needed ] and can improve water-holding capacity.

  5. Charcuterie: The Craft of Salting, Smoking and Curing

    en.wikipedia.org/wiki/Charcuterie:_The_Craft_of...

    The book covers the various methods of charcuterie, including the "brining, dry-curing, pickling, hot- and cold-smoking, sausage-making, confit, and the construction of pâtés" that also involves more than 140 recipes for various dishes that have been made with the described methods.

  6. Curing salt - Wikipedia

    en.wikipedia.org/wiki/Curing_salt

    Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]

  7. 5 Tips For A Better BLT - AOL

    www.aol.com/lifestyle/food-5-tips-better-blt.html

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  8. Why norovirus is so hard to kill: Here's how to protect ... - AOL

    www.aol.com/why-norovirus-hard-kill-heres...

    Why is norovirus so hard to kill? The most reliable way to stop the spread is washing your hands with soap and water for at least 20 seconds , especially if you are preparing food, or after using ...

  9. Salting (food) - Wikipedia

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

    Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Caribbean , West Africa , North Africa , South Asia , Southeast Asia , Southern China , Scandinavia , parts of Canada ...

  1. Related searches how to dry cure bacon at home with baking soda and honey to kill ants

    how to dry cure bacon at home with baking soda and honey to kill ants recipe