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Egg Substitutes
Egg substitutes are food products which can be used to replace eggs in cooking and baking. Common reasons a cook may choose to use an egg substitute instead of egg(s) include having an egg allergy, adhering to a vegan diet or a vegetarian diet of a type that omits eggs, or having concerns about the level of animal welfare or environmental burden associated with egg farming. There is a growing movement to address some of these concerns via third-party certifications, but because many labels in the industry remain confusing or intentionally misleading, some consumers distrust them and may use egg substitutes instead. Types Commercial There are many commercial substitutes on the market today for people who wish to avoid eggs. Most of these products are devoid of all animal products, and thus are vegan and contain no cholesterol. *The EVERY Company, a venture-backed company, produces bioidentical egg whites through a fermentation process. * JUST, Inc., another venture-backed com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
An Omelette Prepared With Egg Substitute
An, AN, aN, or an may refer to: Businesses and organizations * Airlinair (IATA airline code AN) * Alleanza Nazionale, a former political party in Italy * AnimeNEXT, an annual anime convention located in New Jersey * Anime North, a Canadian anime convention * Ansett Australia, a major Australian airline group that is now defunct (IATA designator AN) * Apalachicola Northern Railroad (reporting mark AN) 1903–2002 ** AN Railway, a successor company, 2002– * Aryan Nations, a white supremacist religious organization * Australian National Railways Commission, an Australian rail operator from 1975 until 1987 * Antonov, a Ukrainian (formerly Soviet) aircraft manufacturing and services company, as a model prefix Entertainment and media * Antv, an Indonesian television network * '' Astronomische Nachrichten'', or ''Astronomical Notes'', an international astronomy journal * ''Avisa Nordland'', a Norwegian newspaper * ''Sweet Bean'' (あん), a 2015 Japanese film also known as ''An ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * ''Clostridium perfringens' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition ( molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988. While there are those who label others' work as gastronomy, there is a population of chefs who identify as autonomous individuals in their field as chefs. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwave ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aquafaba
Aquafaba () is the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans. Etymology The word ''aquafaba'' is from the Latin (water) and (bean). Origins In December 2014, musician Joël Roessel found that water from canned beans can form foams much like protein isolates and flax mucilage do. Roessel shared his experiments on a blog and published recipes for floating island of Chaville, chocolate mousse, and meringue made from chickpea liquid to demonstrate its foaming capabilities. Around the same time, vegan food enthusiast Goose Wohlt discovered that the cooking liquid can replace egg white without the need for stabilizers. In March 2015 he published a recipe for egg-free meringue using only chick ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chickpea Flour
Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines. Characteristics Gram flour contains a high proportion of carbohydrates, higher fiber relative to other flours, no gluten, and a higher proportion of protein than other flours. Dishes South Asia and the Caribbean Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura ( te, శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India. Southeast and East Asia Gram flour, which is called ''pe hm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agar
Agar ( or ), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ogonori (''Gracilaria'') and "tengusa" (''Gelidiaceae''). As found in nature, agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae and is released on boiling. These algae are known as agarophytes, belonging to the Rhodophyta (red algae) phylum. The processing of food-grade agar removes the agaropectin, and the commercial product is essentially pure agarose. Agar has been used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative; an appetite suppressant; a vegan substitute for gelatin; a thickener for soups; in fruit preserves, ice cream, and other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Beaters
Egg Beaters is a product marketed in the United States as a healthy substituteEggbeaters website-Health Benefits Accessed January 22, 2011 for whole . It is a substitute for whole/fresh eggs (from the shell) that contains less cholesterol, but it is not an egg substitute (in the sense of a food to replace eggs for people with egg allergies). Egg Beaters is primarily with added flavorings, vitamins, and thickeners |
Baker's Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on dough remains unclear, presenting evid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewer's Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg White
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. Wate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kala Namak
Kala namak is a kiln-fired rock salt with a sulphurous, pungent smell used in the South Asian Subcontinent. It is also known as "Himalayan black salt", ''Sulemani namak'', ''bire noon'', ''bit loona'', ''bit lobon'', ''kala loon'', ''sanchal'', ''guma loon'', or ''pada loon'', and is manufactured from the salts mined in the regions surrounding the Himalayas. The condiment is composed largely of sodium chloride, with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presence of Greigite , Iron(II,III) sulfide) in the mineral, it forms brownish-pink to dark violet translucent crystals when whole. When ground into a powder, its colour ranges from purple to pink. Kala namak has been praised in Ayurveda and used for its perceived medical qualities. Production The raw material for producing Kala Namak was originally obtained from natural halite from mines in Northern India in certain locations of the Himala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
