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Meat Extract
Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling. Liebig's view was that meat juices, as well as the fibres, contained much important nutritional value and that these were lost by boiling or cooking in unenclosed vessels. Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, ''Extractum carnis Liebig'', to provide a nutritious meat substitute for those unable to afford the real thing. However, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive. Commercialization Liebig's Extract of Meat Company Liebig went on to co-found the L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South America
South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a considerably smaller portion in the Northern Hemisphere. It can also be described as the southern Subregion#Americas, subregion of the Americas. South America is bordered on the west by the Pacific Ocean, on the north and east by the Atlantic Ocean, and to the south by the Drake Passage; North America and the Caribbean Sea lie to the northwest. The continent includes twelve sovereign states: Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay, and Venezuela; two dependent territory, dependent territories: the Falkland Islands and South Georgia and the South Sandwich Islands; and one administrative division, internal territory: French Guiana. The Dutch Caribbean ABC islands (Leeward Antilles), ABC islands (Aruba, Bonaire, and Curaçao) and Trinidad and Tobago are geologically located on the South-American continental shel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Meat
Dried meat is a feature of many cuisines around the world. Examples include: * Kulen Slanina Pečenica * Aliya, sun-dried meat from Kenya * Bakkwa or rougan, Chinese salty-sweet dried meat sheets. * Biltong, a cured meat that originated in Southern Africa. * ''Bògoǫ'', a dried and smoked meat, often caribou, of the Dené people of northern Canada. * Borts, air-dried strips of horse or cow meat used as traveling food or to last the winter in Mongolia. Often ground into powder and mixed with water to create soup. * Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy. * Brési, made in the canton of Jura and in Jura Bernois in Switzerland and in the department of Doubs in France. * Bündnerfleisch, air-dried meat from Kanton Graubünden in Switzerland. * Carne-de-sol, sun-dried salt beef from Brazil. * Carne seca, air-dried meat from Mexico. * Cecina, lightly smoked, dried, and salted meat from northwestern Spain (Asturias, León, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Ingredients
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portable Soup
Portable soup was a form of dehydrated food of English origin used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated and instant food. It is also known as pocket soup or veal glue. It is essentially a partially dehydrated broth and a solid counterpart of the '' glace de viande'' (meat glaze) used in French cuisine. It was long a staple of British seamen, military and explorers, as it would keep for many months or even a year. In this context, it was considered a filling and nutritious dish. Process Portable soup was made from a slow-cooked beef or veal broth (often 6 to 8 hours), reduced, degreased to remove the fat (which may spoil and become rancid over time) and then reduced repeatedly until it solidified into a jelly. Once it was sufficiently gelatinous to hold its form, it was placed on pieces of flannel or unglazed earthenware dishes and rotated regularly to dry it further. Historically, this was a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Arts
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Oil
Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat below around , and a clear thin liquid oil at higher temperatures. Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a food oil, and in industrial applications for cosmetics and detergent production. The oil is rich in medium-chain fatty acids. Due to its high levels of saturated fat, numerous health authorities recommend limiting its consumption as a food. Coconut oil is widely used for cooking and baking due to its high smoke point and distinct flavor. Manufacturing Coconut oil can be extracted through a wet or dry process. More simply (but perhaps less effectively), oil can be produced by heating the meat via boiling water, the sun or a slow fire. Wet process thumb , Traditional () extraction directly from the milk in the latik">Philippines. The process also produces ''latik'' (curds), used as a G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B * Baker's yeastused as a[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium
Sodium is a chemical element; it has Symbol (chemistry), symbol Na (from Neo-Latin ) and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 element, group 1 of the periodic table. Its only stable isotope is 23Na. The free metal does not occur in nature and must be prepared from compounds. Sodium is the Abundance of elements in Earth's crust, sixth most abundant element in the Earth's crust and exists in numerous minerals such as feldspars, sodalite, and halite (NaCl). Many salts of sodium are highly water-soluble: sodium ions have been Leaching (chemistry), leached by the action of water from the Earth, Earth's minerals over eons, and thus sodium and chlorine are the most common dissolved elements by weight in the oceans. Sodium was first isolated by Humphry Davy in 1807 by the electrolysis of sodium hydroxide. Among many other useful sodium compounds, sodium hydroxide (lye) is used in Soap, soap manufac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast Extract
Yeast extracts consist of the cell contents of yeast without the cell walls; they are used as food additives or flavorings, or as nutrients for bacterial culture Growing media, media. They are often used to create savoury flavors and umami taste sensations and can be found in a large variety of packaged foods including frozen meals, crackers, snack foods, gravy, stock and more. They are rich in B vitamins (but not Vitamin B12, B12). Yeast extracts and Fermentation in food processing, fermented foods contain glutamic acid (free glutamates), an amino acid which adds an umami flavor. Glutamic acid is found in meat, cheese, fungi (mushrooms and yeast) and vegetables—such as broccoli and tomatoes. A number of other substances found in yeast extract provide aromas, some meat-like, when allowed to react under heat. The heat-autolytic process to make yeast extract of the autolysate type was invented in the 19th century by Justus von Liebig. Yeast cells are heated until they rupture, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
