|
Souring
Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as ''Lactobacillus''. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer amount of time. Examples Dairy products produced by souring include: Clabber, Cheese, ''Crème fraîche'', Cultured buttermilk, Curd, ''Filmjölk'', ''Kefir'', ''Paneer'', ''Smetana'', Soured milk, Sour cream, and Yogurt. Grain products include: Idli, Sourdough, and Sour mash. Others foods produced by souring include: ''Ceviche'', ''Kinilaw'', and Key lime pie. See also * Fermented milk products * Food preservation * Marination Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soured Milk
Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. In the United States, acids used to manufacture acidified milk include acetic acid (commonly found in vinegar), adipi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US (FDA) regulations, commercially produced sour cream contains no less than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Fraîche
Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5., p. 181''f'' It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions . The name is French, but similar soured creams are found in much of northern Europe, and a traditional soured cream ( in Spanish) used in Central America resembles it. Terminology A literal translation of ''crème fraîche'' is "fresh cream." However, in French-speaking countries, ''crème fraîche'' may refer to either: (A) the thick fermented produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juicing The Lemons (6027988479)
Juicing is the process of extracting juice from plant tissues such as fruit or vegetables. Overview There are many methods of juicing, from squeezing fruit by hand to wide-scale extraction with industrial equipment. Juicing is generally the preferred method of consuming large amounts of produce quickly and is often completed with a household appliance called a juicer, which may be as simple as a cone upon which fruit is mashed or as sophisticated as a variable-speed, motor-driven device. It may also refer to the act of extracting and then drinking juice or those who extract the juice. Juicing is different from buying juice in the supermarket because it focuses on fresh pressed fruits and vegetables. Residential juicing is often practiced for dietary reasons or as a form of alternative medicine. Becoming first popular in the early 1970s, interest in juicing has since increased. Films such as ''Fat, Sick and Nearly Dead'', ''Food Matters'', and '' Hungry for Change'' have inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefir
Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Circassia, Karachay and Balkaria, from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains. Kefir is a breakfast, lunch, and dinner drink popular across Russia, Belarus, Estonia, Hungary, Latvia, Lithuania, Poland, Romania, and Ukraine - where it is known as an affordable health drink. It is also known in Norway, Sweden, and Finland, where buttermilk-type fermented dairy drinks are common. Kefir is common particularly among Russian and Estonian minorities. In South Slavic countries, kefir is consumed at any time of the day, especially with zelnik/zelja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Milk Products
Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as ''Lactobacillus'', ''Lactococcus'', and ''Leuconostoc''. The fermentation process increases the shelf life of the product while enhancing its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for many cultured milk products with different flavors and characteristics. Products Many different types of cultured milk products can be found around the world including milk, cheese, yogurt, other cultured dairy foods, ice cream and more. Soured milk Soured cream Comparison chart * '' Streptococcus lactis'' has been renamed to ''Lactococcus lactis'' subsp. ''lactis'' See also * List of dai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Key Lime Pie
Key lime pie is an American dessert pie. It is made of lime, egg yolks, and sweetened condensed milk. It may be served with no topping, topped with a meringue topping made from egg whites, or with whipped cream; it may be cooked in a pie crust, graham cracker crust, or no crust. The dish is named after the small Key limes, which are more aromatic than the common Persian limes, and which have yellow juice. The filling in a Key lime pie is typically yellow because of the egg yolks. The filling is made similarly to a Magic Lemon cream pie, by simply mixing the ingredients without cooking: the proteins of the egg yolks and condensed milk and the acidic lime juice curdle, thickening the mixture without baking. Today, key lime pies are usually baked to pasteurize the eggs and thicken the filling further. History Key lime pie is probably derived from the "Magic Lemon Cream Pie" published in a promotional brochure by Borden, a producer of condensed milk, in 1931. The recipe is attrib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kinilaw
''Kinilaw'' ( or , literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. ''Kinilaw'' dishes are usually eaten as appetizers before a meal, or as finger food ( tl, pulutan) with alcoholic drinks. ''Kilawin'' is a meat-based preparation method quite similar but not the same as ''kinilaw'', though the names can sometimes be used interchangeably. It is more common in the northern Philippines and uses blanched and lightly grilled meat (not raw). Description The most common ''kinilaw'' dish is ''kinilaw na isda'' ("fish ''kinilaw''") prepared using raw cubed fish mixed with vinegar (usually coconut vinegar or cane vinegar) as the pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceviche
Ceviche () is a Peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with '' ají'', chili peppers or other seasonings, and julienned red onions, salt, and cilantro are also added . Because the dish is eaten raw and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. Benson et al. ''Peru'' p. 78 Ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana. Harrison, ''Beyond Gumbo'', p. 85 The dish is popular in the Pacific coastal regions of western South America. González and Ross, ''Entre el comal y la olla: fundamentos de gastronomía costarricense'', p. 171 The origin of ceviche is from the ancient Moche culture, which today corresponds to the modern day country of Peru. The technique of macerating raw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Mash
Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to start the fermentation of a new batch, analogous to the making of sourdough bread with a starter. The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as a ''sour mash bourbon''. Sour beer may also be created with this process. Process In the sour mash process, the mash – a mixture of grain, malt and water – is conditioned with some amount of spent mash (previously fermented mash that still contains dead yeast, a good food source for live yeast). Spent mash is also known as spent beer, distillers' spent grain, and slop or feed mash because it is also used as animal feed. The acid introduced by the sour mash controls the growth of bacteria that could taint the Bourbon. An established and active strain of live yeast is introduced into the mash to be fermented. By ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbiology'', Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. ... "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Pliny the Elder described the sourdough method in his '' Natural History'': Sourdough remained the usual form of leavening do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idli
Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body. Idli has several variations, including rava idli, which is made from semolina. Regional variants include '' sanna'' of Konkan. History A precursor of the modern idli is mentioned in several ancient Indian works. ''Vaddaradhane'', a 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, ''Lokopakara'' (1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices. The Western Chalukya king and scho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Souring")
