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Aging (food)
Aging or ageing, in the context of food or beverages, is the leaving of a product over an extended period of time (often months or years) to aid in improving the flavor of the product. Aging can be done under a number of conditions, and for a number of reasons including stronger umami flavors and tenderness. Drying Drying of foods by leaving them in a low-humidity environment has been used as a food preservation technique for millennia. Air-dried meat such as jerky may have been some of the first preserved foods ever eaten by man. Drying also concentrates flavors in foods by removing water from them. Fermentation Foods may be aged to allow fermentation to occur, such as in the making of alcoholic beverages, in cheesemaking, in pickling, such as kimchi, and in meat or fish products such as fermented sausage or surströmming. Culturing Besides fermentation, microbial food cultures can act on food products to alter their chemical make-up and provide additional flavors. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry Aging Beef
Dry or dryness most often refers to: * Lack of rainfall, which may refer to **Arid regions **Drought * Dry or dry area, relating to legal prohibition of selling, serving, or imbibing alcoholic beverages * Dry humor, deadpan * Dryness (medical) * Dryness (taste), the lack of sugar in a drink, especially an alcoholic one * Dry direct sound without reverberation Dry or DRY may also refer to: Places * Dry Brook (other), various rivers * Dry Creek (other), various rivers and towns * Dry, Loiret, a commune of the Loiret ''département'' in France * Dry River (other), various rivers and towns Art, entertainment, and media Film and television * ''Dry'' (2014 film), a Nigerian film directed by Stephanie Linus * ''Dry'' (2022 film), an Italian film directed by Paolo Virzì * ''The Dry'' (film), a 2020 film directed by Robert Connolly and based on the novel by Jane Harper ** '' Force of Nature: The Dry 2'', a 2024 sequel film * ''The Dry'' (TV series ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surströmming
(; ) is Brining, lightly salted, Fermentation in food processing, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring. The Baltic herring, known as in Swedish, is smaller than the Atlantic herring found in the North Sea. Traditionally, is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for are caught prior to Spawn (biology), spawning in April and May. During the production of surströmming, just enough salt is used to prevent the raw herring from decomposition, rotting while allowing it to Fermentation, ferment. A Fermented fish, fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean , the Japanese or the Iceland ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ripening
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio. Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can sometimes lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit. Science 1 Methylcyclopropene is used as a synthetic 127x127px, leftDeveloping fruits produce compounds like alkaloids and tannins. These compounds are antifeedants, meaning that they discourage animals who would eat them while they are still ripening. This mechanism is used to make sure that fruit is not ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Ripening
Cheese ripening, alternatively cheese maturation or affinage, is a process in Cheesemaker, cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "''ripening agents''", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority of cheese is ripened, except for Types of cheese#Fresh, whey, and stretched curd cheeses, fresh cheese. History Cheese ripening was not always the highly industrialised process it is today; in the past, cellars and caves were used to ripen cheeses instead of the current highly regulated process involving machinery and biochemistry. Some cheeses still are made using more historical methods, such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Balsamic Vinegar
Traditional balsamic vinegar () is a type of balsamic vinegar produced exclusively in the Italian ''comuni'' of Reggio Emilia and Modena, in Emilia-Romagna. Unlike inexpensive Balsamic Vinegar of Modena (BVM), Traditional Balsamic Vinegar (TBV) is produced from cooked grape must, aged at least 12 years, and protected under the European protected designation of origin (PDO) system, fetching higher prices (BVM has lesser protection under the European protected geographical indication (PGI) system). Although the names are similar, TBV and the inexpensive imitation BVM are very different. History A comprehensive study of the original production procedures, the ageing conditions, and the sensory profile is not available. This and the few and often-confusing documents make the reconstruction of the true history of TBV a challenge. The art of cooking the must of grapes dates back to the ancient Romans: it was used both as a medicine and in the kitchen as a sweetener and condiment. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cask
A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, usually alcoholic beverages; a small barrel or cask is known as a keg. Barrels have a variety of uses, including storage of liquids such as water, oil, and alcohol. They are also employed to hold maturing beverages such as wine, cognac, armagnac, sherry, port, whiskey, beer, arrack, and sake. Other commodities once stored in wooden casks include gunpowder, meat, fish, paint, honey, nails, and tallow. Modern wooden barrels for wine-making are made of English oak (''Quercus robur''), white oak (''Quercus petraea''), American white oak (''Quercus alba''), more exotic is mizunara oak ('' Quercus crispula''), and recently Oregon oak ('' Quercus garryana'') has been used. Someone who makes traditional wooden barrels is called a coope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whiskey
Whisky or whiskey is a type of liquor made from Fermentation in food processing, fermented grain mashing, mash. Various grains (which may be Malting, malted) are used for different varieties, including barley, Maize, corn, rye, and wheat. Whisky is typically Aging (food), aged in wooden casks, commonly of charred white oak. Uncharred white oak casks previously used for the aging of Port wine, port, rum or sherry may be employed during storage to impart a unique flavor and color. Whisky is a strictly regulated Alcoholic spirit, spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in Barrel, wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate Indo-European_vocabulary#Natural_features, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and one of the most popular of all drinks. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aging Of Wine
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment.R. Jackson ''"Wine Science: Principles and Applications"'' Third Edition, pp. 431–489, 643–671. Academic Press 2008 .R. Boulton, V. Singleton, L. Bisson, R. Kunkee ''Principles and Practices of Winemaking'', pp. 382–424. Springer 1996 New York . The quality of an aged wine varies s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aged Beef
Beef aging or ageing is a process of preparing beef for consumption by aging it, in order to break down the connective tissue within the meat. Dry-aged beef Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry agi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue Cheese
Blue cheese is any cheese made with the addition of Microbial food cultures, cultures of edible Mold (fungus), molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as ''Brevibacterium linens''. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in temperature-controlled environments. History Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels which happened to be favorable environments for varieties of harmless mold. Analysis of paleofeces sampled in the salt mines of Hallstatt , Hallstatt, Au ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
