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Bouillon Cube
A bouillon cube (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian Vegetarianism is the practice of abstaining from the Eating, consumption of meat (red meat, poultry, seafood, insects as food, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slau ... and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms. History Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writer Anne Blencowe, who died in 1718,Joan Thirsk, 'Blencowe, Anne, Lady Blencowe (1656–1718)', Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 200accessed 17 Nov 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
England
England is a Countries of the United Kingdom, country that is part of the United Kingdom. It is located on the island of Great Britain, of which it covers about 62%, and List of islands of England, more than 100 smaller adjacent islands. It shares Anglo-Scottish border, a land border with Scotland to the north and England–Wales border, another land border with Wales to the west, and is otherwise surrounded by the North Sea to the east, the English Channel to the south, the Celtic Sea to the south-west, and the Irish Sea to the west. Continental Europe lies to the south-east, and Ireland to the west. At the 2021 United Kingdom census, 2021 census, the population was 56,490,048. London is both List of urban areas in the United Kingdom, the largest city and the Capital city, capital. The area now called England was first inhabited by modern humans during the Upper Paleolithic. It takes its name from the Angles (tribe), Angles, a Germanic peoples, Germanic tribe who settled du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the Environmental impact of agriculture, environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrogenated Oil
Fat hydrogenation is the process of combining unsaturated fat with hydrogen in order to partially or completely convert it into saturated fat. Typically this hydrogenation is done with liquid vegetable oils resulting in solid or semi-solid fats. Changing the degree of saturation of the fat changes some important physical properties, such as the melting range, which is why liquid oils become semi-solid. Solid or semi-solid fats are preferred for some baked goods such as biscuits and pie dough because how the fat mixes with flour produces a more desirable, crumbly texture in the baked product. Because partially hydrogenated vegetable oils are cheaper than animal fats, are available in a wide range of consistencies, and have other desirable characteristics such as increased oxidative stability and longer shelf life, they are the predominant fats used as shortening in most commercial baked goods. The process is typically carried out at very high pressure, with the help of a nickel ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iodised Salt
Iodised salt (American and British English spelling differences#-ise, -ize (-isation, -ization), also spelled iodized salt) is Salt#Edible salt, table salt mixed with a minute amount of various iodine salts. The ingestion of iodine prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people and is the leading preventable cause of Intellectual disability, intellectual and developmental disabilities. Deficiency also causes thyroid gland problems, including endemic goitre. In many countries, iodine deficiency is a major public health problem that can be cheaply addressed by purposely adding small amounts of iodine to the sodium chloride salt. Iodine is a micronutrient and dietary mineral that is naturally present in the food supply in some regions, especially near sea coasts but is generally quite rare in the Earth's crust since iodine is a so-called heavy element, and abundance of chemical elements typically declines with greater atomic mass. Where na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monosodium Glutamate
Monosodium glutamate (MSG), also known as sodium glutamate, is a sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer with a savory taste that intensifies the umami flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who tried to isolate and duplicate the savory taste of ''kombu'', an edible seaweed used as a broth ('' dashi'') for Japanese cuisine. MSG balances, blends, and rounds the perception of other tastes. MSG, along with disodium ribonucleotides, is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc. The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. It is a popular misconception that MSG can cause headaches and other feelings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrogenation
Hydrogenation is a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum. The process is commonly employed to redox, reduce or Saturated and unsaturated compounds, saturate organic compounds. Hydrogenation typically constitutes the addition of pairs of hydrogen atoms to a molecule, often an alkene. Catalysts are required for the reaction to be usable; non-catalytic hydrogenation takes place only at very high temperatures. Hydrogenation reduces Double bond, double and Triple bond, triple bonds in hydrocarbons. Process Hydrogenation has three components, the Saturated and unsaturated compounds, unsaturated substrate, the hydrogen (or hydrogen source) and, invariably, a catalyst. The redox, reduction reaction is carried out at different temperatures and pressures depending upon the substrate and the activity of the catalyst. Related or competing reactions The same cataly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knorr (brand)
Knorr (; ) is a German food and beverage trademark based in Heilbronn, Germany, founded in 1838 and owned by the British multinational corporation Unilever since 2000, who acquired Knorr's original parent company Best Foods, with the exception of Japan, where it is made under license by Ajinomoto. It produces dehydrated soup and meal mixes, bouillon cubes and condiments. It was known as Royco in Indonesia and Kenya, and as Continental in Australia and New Zealand. Knorr is also produced in India and Pakistan. History Knorr was founded in 1838 by Carl Heinrich Theodor Knorr (1800–1875). Knorr headquarters are in Heilbronn, Germany. Products previously sold under the Lipton brand (other than tea) are now being absorbed into the Knorr product line. With annual sales topping €3 billion, Knorr is Unilever's biggest selling brand. File:C. H. Knorr AG 1929.jpg, Share of the C. H. Knorr AG, issued December 1929 File:Knorr_old.png, The old logo of Knorr used from 1988 to 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxo (food)
Oxo (stylized OXO) is a brand of food products, including Bouillon cube, stock cubes, herbs and spices, dried gravy, and yeast extract. The original product was the beef stock cube, and the company now also markets Chicken (food), chicken and other flavour cubes, including versions with Cuisine of China, Chinese and Indian cuisine, Indian spices. The cubes are broken up and used as flavouring in meals or gravy or dissolved into boiling water to produce a bouillon. In the United Kingdom, the OXO brand belongs to Premier Foods. In South Africa, the Oxo brand is owned and manufactured by Mars, Incorporated and in Canada is owned and manufactured by Knorr (brand), Knorr. History Around 1840, Justus von Liebig developed a concentrated meat extract. Liebig's Extract of Meat Company (Lemco; established in the United Kingdom) promoted it, starting in 1866. The original product was a viscous liquid, containing only meat extract and 4% salt. In 1899, the company introduced the tradema ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maggi
Maggi (, ) is an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. In 1947, the Maggi brand was acquired by the Switzerland, Swiss giant Nestlé. History Early history In 1869, Julius Maggi (1846–1912) took over his father's mill business in Lindau, Switzerland, Kemptthal, Switzerland. Under his leadership, the business developed into one of the pioneers of industrial food production, with the aim of improving the diet of working-class families through better nutrient supply and faster preparation. In 1882, at a meeting of the Swiss "Common Good Society" (), the doctor and factory inspector Fridolin Schuler spoke about the miserable nutritional situation of the factory workers: women workers no longer had enough time to cook for their families; cold meals or alcohol often replaced warm meals; meals were served in factory canteens and were cheap but not sufficiently nutritious. The consequences were mal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Justus Von Liebig
Justus ''Freiherr'' von Liebig (12 May 1803 – 18 April 1873) was a Germans, German scientist who made major contributions to the theory, practice, and pedagogy of chemistry, as well as to agricultural and biology, biological chemistry; he is considered one of the principal founders of organic chemistry. As a professor at the University of Giessen, he devised the modern laboratory-oriented teaching method, and for such innovations, he is regarded as one of the most outstanding chemistry teachers of all time. He has been described as the "father of the fertilizer industry" for his emphasis on nitrogen and minerals as essential plant nutrients, and his popularization of the law of the minimum, which states that plant growth is limited by the scarcest nutrient resource, rather than the total amount of resources available. He also developed a manufacturing process for Meat extract, beef extracts, and with his consent a company, called Liebig Extract of Meat Company, was founded to e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Household Cyclopedia
The ''Household Cyclopedia of General Information'' was an American guide to housekeeping compiled by physician and author Henry Hartshorne, then a professor of hygiene at the University of Pennsylvania. The guide, which describes itself as containing "ten thousand receipts, in all the useful and domestic arts", also included a cookbook. The first edition was published in 1871, and a subsequent edition, published by T. Ellwood Zell, came out in 1881. References . External links ''Household Cyclopedia'' of 1881on Internet Archive The Internet Archive is an American 501(c)(3) organization, non-profit organization founded in 1996 by Brewster Kahle that runs a digital library website, archive.org. It provides free access to collections of digitized media including web ... 1881 non-fiction books Home economics American encyclopedias {{encyclopedia-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
