Recipes

10 Strange Ways We Make Food Last Longer

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Is’t food the greatest? Not only is it tasty, we must eat it to remain living. However, there’s a catch: the very thing keeping us living could wind up killing us If our dinner is spoiled. We’ve developed several creative methods to keep food in prime condition to prevent this. Here are ten of the most unusual ones:

10
Radiation

Fresh-Produce

Irradiation isn’t a brand new thing in cooking. After all, microwave ovens (which operate by bombarding the food with electromagnetic radiation) have existed for decades. But in regards to food preservation, “radiation” unexpectedly becomes a word that is stressing. Radiation and preserved foods collectively tend to conjure pictures of atomic shelters, things that glow in the dark and agonizing departure.

The last one of those is really an extremely precise picture. The matter is, it’s not about your passing—it’s the passing of germs and pests in your food. Food irradiation is a technique where the food is exposed to ionizing radiation (for instance X rays) in order to kill or incapacitate germs and microbes. Done right, the procedure can slow or entirely quit spoilage.

9
High Pressure Processing

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Perhaps you have wondered how some products claim they’ve no additives, yet have a long shelf life that was suspiciously? There’s a trick to that. It’s called High Pressure Processing (also called pascalization and bridgmanization, for the scientists who helped develop the technique). The food is subjected to a huge pressure of around 50,000 pounds per square inch for up to fifteen minutes. This absolute pressure is enough to inactivate microbes, preserving the food up to ten times to its normal shelf life (for instance, guacamole usually lasts around 3 days, but the high pressure treatment improves this to a month). And it gets better: the food cans significantly enhance. Research indicates that it can double the amounts of specific wholesome natural antioxidants in fruit. The system seems like something right out of a Science Fiction story. Nevertheless, Blaise Pascal, a French scientist devised back in the 17th Century the basic principles of the procedure.

8
Burying

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It’s not easy to visualize cuisine and interments jointly, except to eating extremely poor salmon as an ill-fated consequences. But although most folks suppose interment only results in decomposition (everyone understands buried corpses become skeletons), it’s really a pretty successful preservation technique. It cans shelter from many spoiling agents, like oxygen and light. The land should rather be frozen, or dry and salty. Keep in mind to use a container that is good — your meal might readily become worm food. Interment is, in addition, used in cooking. For example, entombing vats of flavored vegetables prepare the Korean national dish Kimchi for months.

7
Jugging

Jugged-Hare-Best

Jugging is a special technique of canning and cooking meat at the exact same time. It’s not dissimilar to the time honored vagabond custom of heat a can of beans over a fire. Jugging is a more hardcore version of the technique: the legumes are replaced with meat and The can is a big earthenware jug. The jug is closely shut and the food is cooked inside it. The procedure results in a delicious, stew-like meal that’s maintained in the jug that is closely closed.

Jugging was a common practice in both French and English kitchens until the 20th Century, which means it the only thing the two cuisines have consented around. Some recipes that use the technique are “Jugged Hare” (rabbit cooked in wine and juniper berries) and kippers (because the closely closed jug helps include their smell).

6
Plasma

Plasma Tomato

Some foods, for example vegetables and fruits have a surface feel that is very fine. This makes them quite hard to preserve with conventional techniques (like heat or chemicals) so that their flavor and feel does’t opportunity.

Nevertheless, scientists have found a way around this issue. They bombard the fruit with plasma (which contains ionized particles and is considered the “fourth state” of matter, along with liquids, solids and gases). The specific plasma they use isn’t the harmful, superheated one you may understand from video and film game weapons. Instead, they use nonthermal plasma, which is about room temperature and comparatively safe . . . unless you’re a microbe.

Readily the most futuristic technique Nonthermal Plasma Treatment, on this list has proven to be a reputable antimicrobial treatment that does’t change the food in any manner—apart from giving it a longer shelf life and making it safer to eat.

5
Blast Chilling

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Have you ever wondered catering services manage to carry their food so that it’s fresh and still good when they serve it? Cooking the food on place is not frequently possible, and they ca’t only prepare it in their own kitchen and cart it to the party guests on the other side of the town.

Or can they?

Is called blast chilling. It’s a system of preservation that is safe and speedy that’s custom designed for food that is hot. First, the food is cooked by them. Subsequently, they quickly cool it down from 158 °F (+70°C) to 37 °F (+3 °C) or under. So long as the procedure takes under 90 minutes, the food stays in the exact state it was chilling. A standard storage cooler could never manage that (shockingly, they’re able to take 12 to 23 hours to cool food correctly), so a particular “air gust chiller” cupboard is used for the procedure. The food that is frozen is not difficult to transport and all they need to do is heat it up on place— quality and its flavor has stayed the same.

Since the technique is comparatively simple and powerful, its use has began to propagate beyond catering. For example, the next time your frozen TV dinner tastes especially appealing, odds are it’s been blast cooled.

4
Aspic and Confit

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Our ancestors understood that one of the best methods was to seal it away from the elements, particularly oxygen. In addition they understood that the greatest method to cover food was with more food.

This is two classic preservation techniques were born. Aspic (which is basically savory jelly) was created around the middle ages, when cooks found the means to turn various stocks and consommés (clear stock or broth soup) into gelatin. They began encasing food (especially meat and seafood) inside balls of aspic. The gelatin prevented oxygen from spoiling the food, and supplied the ultimate meal with a delightful addition.

Confit additionally relies on shutting off the oxygen. There are two variations: The meat confit, where food is slowly cooked submerged in its own fat, cooled off (so the fat forms a solid layer all around the meat) and sealed in a container. The fruit variation replaces the fat with sugar water.

Both especially and aspic confit are revered cooking techniques. The Confit d’Canard (duck’s leg confit) of southwestern France is considered a mythical delicacy.

3
Modified Atmosphere

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Atmosphere is vital to creatures and plants equally. But after they become food, atmosphere abruptly turns into an enemy: The oxygen that gave life to them helps oxidization and microbes, doing its best to decompose the food as fast as potential.

Food industry has gotten around the issue with a trick. It’s just what it seems like—they unnaturally create. The practice originated in the 1930s, when food boats began filling their holds with carbon dioxide in order to raise their freight’s shelf life. Afterwards, packaging techniques that helped encase products in the type of gas that was best for the shelf life of that special foodstuff were developed by the business.

Modified atmosphere gases are really totally safe although the practice may seem funny. They’re only different mixtures of nitrogen, oxygen and carbon dioxide, all which are present in the World’s atmosphere.

2
Lye Treatment

Green Olives

Lye is a powerful alkaline solution that’s popular in things like drain cleaners, soap and various cleaning agents. It is toxic and extremely caustic. Despite all this, it’s additionally used for food preservation.

When joined with fat (either animal fat or vegetable oil), lye reacts by beginning a process called saponification. The outcome of this reaction is generally soap, but specific lye solutions (“food-level lye”) can be used to saponify food. This alters aroma, the feel and flavor of the food to an excellent extent.

The most famous lye-treated foods are likely Lutefisk (lye-soaked whitefish) and recovered olives. The fish has an incredibly sharp flavor and odor and is gelatinous, whereas the olives become somewhat soapy and soft.

Lye treated food is considered a delicacy by some. However , before you decide to make some, please remember the treatment procedure is pretty difficult. Food level lye is difficult to come by and if you find some, getting only one measure of the procedure erroneous can bring about a meal that is dangerously toxic.

1
Letting Nature Take Its Class

Kaestur Hakarl

Our modern world places a tremendous emphasis on clean and fresh food. It could’t be farther removed from the precedence of our ancestors while there’s nothing wrong with this.

Mankind has been cooking meals for quite a while, and the earliest way is the most straightforward: Only let things see if the ending effect is edible and be. Needless to say, we do’t call it just that: We dance it around with fancy terms like “biopreservation”. However, purposeful spoiling is at the heart of many of our favourite foodstuffs.

The most often employed variety of this is fermentation. Our favourite beverages (beer and wine) are totally dependent on this restricted spoiling procedure. Baked goods and many milk products rely on it. Many charcuterie products (prepared meats for example salami and dry aged steak) additionally profit from the fermentation process.

Fermentation may also be used to prepare food in extreme states. An old Icelandian recipe called Hákarl needs no cooking: It’s balls of pressed, disemboweled shark that’s fermented subterranean for six weeks. By letting it ferment Alaskan Inuit tribes are understood to prepare their grab. This approach isn’t without its failures, though—a wonderful bite of fermented walrus can include a side order of botulism.

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