New answers tagged food-preservation
I have been a baker for over 30 years and made many pork pies in that time,the above answers stating that the jelly acts as a preservative and stops the meat drying out are correct, but also the jelly when added at the correct time, roughly 20 minutes half an hour after baking, absorb the pork juices that would otherwise soak into the pastry which would make ...
My nonno (grandfather) came from Italy over 55 years ago. He has been making prosciutto, capicollo, pancetta, soppressata, salami as long as he could remember. It was passed down from his father and so on. I continued on with this family tradition, we have never used curing salts or cultures in any of our meats. We're all still alive. Table salt only!
It's very likely that any benefit gained by doing this will be completely destroyed by the act of cutting into the protective skin of the fruit. Once you do this, you're exposing the interior skin and the fruit itself to microbes in the air, which will be more than happy to colonize and eat away (i.e. rot) the banana you were trying to preserve. If you ...
From what I understand, ethylene gas is released at the stem. This causes fruit to ripen quicker. That's why you'd want to wrap the stem. If you separate them, you'd still need to wrap each one individually as gas is released there. There might be some additional benefit to separating it as, you can allow each banana to ripen at it's own rate. But if that's ...
The answer, briefly, is no -- freezing will not make your water safe to drink. Freezing does damage living cells, mostly because water expands when freezing, and ice crystals can break the cell walls. Thus, some bacteria will be killed by freezing. And many larger organisms (e.g., parasites, pests) will often be killed by freezing. Long-term freezing can ...
Freezing does not generally kill bacteria, or even yeasts. There are entire industries which rely on that fact.
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