New answers tagged food-science
3
It seems to me that Ratio meets your needs:
Ratio: The Simple Codes Behind the Craft of Everyday Cooking Paperback – Sep 7 2010
by Michael Ruhlman (Author)
Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and ...
1
There are many cookbooks that talk about basics of cooking, not just lists of recipes. "Salt Fat Acid Heat" and "Joy of Cooking" are popular two such books. If you're looking specifically for the science of cooking, "Cooking for Geeks" focuses on that aspect.
-1
It is absolutely possible to do this however it is not simple. Your microorganism control toolkit consists of:
water activity
temperature
ph
salinity
oxygen levels
enzymatic activity from beneficial microorganisms
preservatives (not recommended by me)
The more types of control you use the less of any type is required, but there is no magic formula. You ...
3
There is no way at all to do that.
If you made up your own recipe, pressure canning is out of the question. It is only safe for recipes which have been developed and tested with pressure canning in mind.
Water bath canning is generally also only advised with recipes which have been developed and tested for canning, in order to ensure that you have both ...
1
You would need to pasteurize it or can it to sell it safely and not have issues with bacteria or botulism ..
-7
You definitely need to boil the can in order to prevent yourself from possible poisoning. It's not about trust or truth it's about your own safety.
1
Just put a vanilla bean in the bottle of booze and leave it there until the booze is used up. I always have a bottle of rum with a bean it.
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