New answers tagged food-preservation
In India, there are typical traditional ways of Making Jam, Sauce, Candies of Fruits like Pickling, Drying, etc. In your case with Jam, you can always try Preserving. Try the following method, Step 1: Make a 3/4 Inch Layer of Powdered Sugar in a Transparent Glass Jar Step 2: Follow it with a Layer of Fruit (Grated, Steamed Pulp, etc.) (Note: Fruits must be ...
In Home-settings; our family do as the following - For meat => Use Lemons or limes - Just simply slice the lemons and squeeze it over the meat in a bowl. - Leave it for 15 minutes or more (can also refrigerated for overnight if you wish to prepare for another day) For vegetable => Use salt - In a bowl of ...
Hydrogen peroxide (H2O2) is used to treat liquids such as milk and stored water. Only a couple of drops of 3-7% aqueous solution of H2O2 in 1L of liquid is enough to disinfect. Fresh milk could last 2 weeks easily when treated.
Certain viruses can be used: In the Federal Register of August 18, 2006, FDA announced that it had approved the use of a bacteriophage preparation made from six individually purified phages to be used on RTE meat and poultry products as an antimicrobial agent against Listeria monocytogenes.
Classic sour pickles actually contain a very small amount of salt -- just enough to discourage most bacteria and encourage the growth of Lactobacillus acidophilus. LBA's byproducts then kill off whatever else was trying to compete with it. Vinegar pickles likewise are a hostile environment for most organisms. (Folks not too much younger than me can ...
The term is "cold sterilization"; most methods will indeed be out of reach of home users. Some of the methods used in industry seem to be just sieving the bacteria out (microfiltration), pressurizing everything to 50000 psi, or obviously chemicals that remain in the food as preservatives or that self-decompose into relatively inert compounds in storage ...
The term for what you are influencing with the salt/sugar is "water activity", you can find a boatload about it and how to reduce it on the net. Some of the sugar substitutes mentioned - sugar alcohols like xylitol, erithrol, mannitol etc not high intensity sweeteners like aspartame, saccharine, stevia! - do influence it. And yes, alcohols - without the ...
As Lars Friedrich already wrote, curing with salt is a way to kill bacteria. A high sugar content and the removal of water in general alters the water activity.1 Some chemicals are toxic to bacteria (and to some extend also toxic to humans) like borax (which is used to preserve caviar; I'm not sure if it only inhibits the growth of bacteria) or ethanol ...
It's hard to understand what you are asking about here. If you mean a substitute as something you drop into an existing recipe instead of the required sugar, then no, there aren't any. There are other methods for preserving food instead of sugar-based ones though. So, if you don't like pumpkin jam, you can make pickled pumpkin instead. If this is what ...
The most common method to kill bacteria without heat is curing with salt. The removal of the water and the addition of salt leads to an osmotic pressure that draws the water out of the bacteria.
The short answer really is no. Sugar substitutes/artificial sweeteners aren't nearly the same thing, though they may preserve due to partial desiccation, they aren't doing the same thing and it will not taste the same.
It should be stored in a covered bowl with water (unsalted water) as I found through. Don't know much about adding lime juice, but if it is stored with salted water, those potatoes cannot be prepared for a dish anymore.
Jams and jellies most commonly use pectin, not gelatin. But in either case, the purpose is to make it set, i.e. gel up. It's just about texture, not preservation. Without that you'd have a thick liquid, not really much good for spreading on things. The main ingredient that contributes to safety of canned jam and jelly are is acid: the natural acidity of the ...
I once attempted to make Brussel Sprout Chips (in much the same way you can make Kale chips)... That worked... now if you can make a wasabi sauce/dressing or sprinkle freshly grated Wasabi so it bakes onto the sprout leaves you may have something... Preheat the oven to moderate oven 180°C/350°F. Remove the leaves of the brussels sprouts. This is tedious ...
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