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The problem is that if a small tribe crushes and sun dries a beetle with a stone or heavy wood and ads it to a dish for colour then it would be 'artesenal' where as if the exact same outcome was achieved in a machine production line it would be called 'processed'.


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There exists a term in organic chemistry called miscibility which is the property of substances to mix in any and all proportions and form a homogenous substance. Now, I believe this word is a start in the right direction in our search for what seems is a highly specific and seldomly used term (if it even exists?), being it feels as it fits in the same ...


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This is generally called a Slurry - you mix together a small amount of the fluid and your powdered ingredients until combined, and then introduce the mixture into the rest of the fluid. This helps you avoid clumping. Typically you would see this when preparing gravy or sauces, where lumps are very undesirable, but the principle remains the same.


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The increase in metabolic rate from ingesting capsaicin is nominal and would make very little difference to someone trying to lose weight. Of more interest is the fact that capsaicin appears to increase satiety - it increases the feeling of "fullness". Studies have shown that adding capsaicin to food results in the overall consumption of fewer calories. ...


0

I have found that adding salt to pasta water helps the pasta hold the water when it comes in contact with the salt in the sauce. When the pasta was not cooked in salted water it weeps when sauce is served on top of undressed pasta. Dont know why? Just an observation.


2

To make black garlic, you're trying to break down the sugars in the garlic. It sounds like you're dehydrating it, rather than giving it time for the enzymes in there to do their work. You need to somehow prevent the moisture from escaping. Covering the vent hole may be sufficient, but I'd suggest putting the garlic is in an airtight container to be sure - ...


14

Please see the excerpt below from this page . There is also a chart that lists different types of long, medium, and short grain rices and their characteristics and usage examples. Rice is composed of two different types of starch molecules: amylose and amylopectin. The amounts of these two starches determine the texture of rice when it is cooked. ...


6

By a strange coincidence, NRC (a Dutch quality newspaper) published a report this weekend (7 Feb 2015) that EU law allows flavors created by genetically modified yeasts in bio-reactors to be described as "natural" (since yeast fermentation is a a natural process). Link. Unfortunately the article is in Dutch and for subscribers only, but the title and header ...


17

To expand on Jolene's answer, there is not only no official definition, but the only definition which fits its common usage is A food which a certain group of persons is not afraid to eat. Philosophically, "natural" is the opposite of "artificial" or "man-made", but philosophy doesn't give us a limit of interaction under which something stays "natural. ...


13

Narrowing the question to just Natural Flavor, we have Code of Federal Regulations Title 21: (3) The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit ...


4

From Consumer Reports: Most consumers would probably be surprised to learn that the FDA has not developed a formal definition for use of the term "natural" or its derivatives. But the agency has not objected to the use of the term if "nothing artificial or synthetic (including all color additives regardless of source) has been included in, or has been ...


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Short answer? Not a damn thing. The term is pretty much meaningless in the US; at best it only means that the product doesn't have artificial colors, flavors or synthetic "stuff". From the FDA: What is the meaning of 'natural' on the label of food? From a food science perspective, it is difficult to define a food product that is 'natural' because ...



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