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Breadbox
A breadbox (chiefly American) or a breadbin (chiefly British) is a container for storing bread and other baked goods to keep them fresh. They were a more common household kitchen item until bread started being made commercially with food preservatives and wrapped in plastic. Breadboxes are still used by many people to store commercially purchased bread, but are used more especially by people who bake bread at home. They are usually made of metal, wood or sometimes pottery (pottery breadboxes are also called bread crocks). Old breadboxes can be collectible antiques. Breadboxes are most commonly big enough to fit one or two average size loaves of bread—up to about 16 inches wide by 8 to 9 inches high and deep (40 cm × 20 cm × 20 cm). Working theory Stale bread is colloquially called "dry", but drying and staling are distinct processes. Stale bread can weigh the same as "fresh" bread, indicating almost no loss of water; conversely, bread can be dried out without ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
What's My Line?
''What's My Line?'' is a Panel show, panel game show that originally ran in the United States, between 1950 and 1967, on CBS, originally in black and white and later in color, with subsequent American revivals. The game uses celebrity panelists to question contestants in order to determine their occupation. The majority of the contestants were from the general public, but there was one weekly celebrity "mystery guest" for whom the panelists were blindfolded. It is on the List of longest-running American primetime television series#15–19 seasons, list of longest-running American primetime network television game-shows. Originally moderated by John Charles Daly and most frequently with regular panelists Dorothy Kilgallen, Arlene Francis, and Bennett Cerf, ''What's My Line?'' won three Emmy Awards for "Best Quiz or Audience Participation Show" in 1952, 1953, and 1958 and the Golden Globe Awards for Best TV Show in 1962. More than 700 episodes exist as kinescope recordings, filmed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Steve Allen
Stephen Valentine Patrick William Allen (December 26, 1921 – October 30, 2000) was an American television and radio personality, comedian, musician, composer, writer, and actor. In 1954, he achieved national fame as the co-creator and first host of ''The Tonight Show'', which was the first late-night television talk show. Though he got his start in radio, Allen is best known for his extensive network television career. He gained national attention as a guest host on ''Arthur Godfrey's Talent Scouts.'' After he hosted ''The Tonight Show'', he went on to host numerous game and variety shows, including his own ''The Steve Allen Show'', ''I've Got a Secret'', and ''The New Steve Allen Show''. He was a regular panel member on CBS's ''What's My Line?'' and, from 1977 until 1981, he wrote, produced, and hosted the award-winning public broadcasting show ''Meeting of Minds'', a series of historical dramas presented in a talk format. Allen was a pianist and a prolific composer. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Preservative
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Antiques
An antique () is an item perceived as having value because of its aesthetic or historical significance, and often defined as at least 100 years old (or some other limit), although the term is often used loosely to describe any object that is old. An antique is usually an item that is collected or desirable because of its age, beauty, rarity, condition, utility, personal emotional connection and/or other unique features. It is an object that represents a previous era or time period in human history. Vintage and collectible are used to describe items that are old, but do not meet the 100-year criterion. Antiques are usually objects of the decorative arts that show some degree of craftsmanship, collectability, or an attention to design, such as a desk or an vintage car, early automobile. They are bought at antique shops, estate sales, auction houses, online auctions and other venues, or estate inherited. Antiques dealers often belong to national trade associations, many of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Mental Floss
''Mental Floss'' (stylized as ''mental_floss'') is an American online magazine and digital, print, and e-commerce media company focused on millennials. It is owned by Minute Media, an international digital media publisher based in London, England, with an associated research and development center in Tel Aviv, Israel. It is based in New York City, United States. mentalfloss.com, which presents facts, puzzles, and trivia with a humorous tone, draws 20.5 million unique users a month. Its YouTube channel produces three weekly series and has 1.3 million subscribers. In October 2015, ''Mental Floss'' teamed with the National Geographic Channel for its first televised special, ''Brain Surgery Live with'' mental_floss, the first brain surgery ever broadcast live. Launched in Birmingham, Alabama in 2001, the company has additional offices in Midtown Manhattan. The publication was included in ''Inc.'' magazine's list of the 5,000 fastest growing private companies. Before it became a w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Staling
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability. Stale bread is dry and hard, making it less suitable for different culinary uses than fresh bread. Countermeasures and destaling techniques may reduce staling. Mechanism and effects Staling is a chemical and physical process in bread that reduces its palatability. Staling is not simply a drying-out process caused by evaporation. One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning and causing recrystallisation. Stale bread is dry and hard. Bread will stale even in a moist environment and stales most rapidly at temperatures just above freezing. While bread that has been frozen when fresh may be thawed acceptably, contrary to popular belief, bread stored in a refrigerator w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Retrogradation (starch)
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution. If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more crystalline structure. The linear chains place themselves parallel and form hydrogen bridges. In viscous solutions the viscosity increases to form a gel. At temperatures between and , the aging process is enhanced drastically. Amylose crystallization occurs much faster than crystallization of the amylopectin. The crystal melting temperature of amylose is much higher (about ) than amylopectin (about ). The temperature range between cooking star ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Refrigeration
Refrigeration is any of various types of cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient one (while the removed heat is ejected to a place of higher temperature).IIR International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.php ASHRAE Terminology, https://www.ashrae.org/technical-resources/free-resources/ashrae-terminology Refrigeration is an artificial, or human-made, cooling method. Refrigeration refers to the process by which energy, in the form of heat, is removed from a low-temperature medium and transferred to a high-temperature medium. This work of energy transfer is traditionally driven by work (physics), mechanical means (whether ice or electromechanics, electromechanical machines), but it can also be driven by heat, magnetism, electricity, laser cooling, laser, or other means. Refrigeration has many applications, including household refrigerators, industrial freezers, cryogenics, and air conditioni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Condensation
Condensation is the change of the state of matter from the gas phase into the liquid phase, and is the reverse of vaporization. The word most often refers to the water cycle. It can also be defined as the change in the state of water vapor to liquid water when in contact with a liquid or solid surface or cloud condensation nuclei within the atmosphere. When the transition happens from the gaseous phase into the solid phase directly, the change is called deposition. Condensation is usually associated with water. Initiation Condensation is initiated by the formation of atomic/molecular clusters of that species within its gaseous volume—like rain drop or snow flake formation within clouds—or at the contact between such gaseous phase and a liquid or solid surface. In clouds, this can be catalyzed by water-nucleating proteins, produced by atmospheric microbes, which are capable of binding gaseous or liquid water molecules. Reversibility scenarios A few distinct rev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Mold (fungus)
A mold () or mould () is one of the structures that certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms; others grow as single cells and are called microfungi (for example yeasts). A large and taxonomically diverse number of fungal species form molds. The growth of hyphae results in discoloration and a fuzzy appearance, especially on food. The network of these tubular branching hyphae, called a mycelium, is considered a single organism. The hyphae are generally transparent, so the mycelium appears like very fine, fluffy white threads over the surface. Cross-walls (septa) may delimit connected compartments along the hyphae, each containing one or multiple, genetically identical nuclei. The dusty texture of many molds is caused by profuse production of asexual spores (conidia) form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
