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Salt Pork
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, less commonly, fatback. Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger and performed for longer, and never smoked. The fat on the meat is necessary for the curing process as it allows the salt to soak in and preserve the meat. Salt pork is made by layering salt and thin layers of meat, then dousing it in a brine mixture once the desired size has been reached. Along with hardtack and corned beef, salt pork was a standard ration for many militaries and navies throughout the 17th, 18th, and 19th centuries, seeing usage in the American Civil War, War of 1812, and the Napoleonic Wars, among others. Salt pork now finds use in traditional American cuisine, particularly Boston baked beans Boston baked beans are a variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon. Hist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork And Beans
Pork and beans is a culinary dish that uses pork and beans as its main ingredients. Numerous variations exist, usually with more specific names, such as '' fabada asturiana'', '' olla podrida'', or American canned pork and beans. American canned pork and beans Although the time and place of the first appearance of American pork and beans is unclear, the dish was well established in the American diet by the mid-19th century. The 1832 cookbook ''The American Frugal Housewife'' lists only three ingredients for pork and beans: a quart of beans, a pound of salt pork, and pepper. Commercially canned pork and beans were introduced in the United States sometime around 1880. According to the 1975 ''Better Homes and Garden Heritage Cookbook'', canned pork and beans was the first convenience food. Today, the dish is "an American canned classic, ndis recognized by American consumers generally as an article of commerce that contains very little pork." The recipe for American commercial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maritime Culture
Maritime may refer to: Geography * Maritime Alps, a mountain range in the southwestern part of the Alps * Maritime Region, a region in Togo * Maritime Southeast Asia * The Maritimes, the Canadian provinces of Nova Scotia, New Brunswick, and Prince Edward Island * Maritime County, former county of Poland, existing from 1927 to 1939, and from 1945 to 1951 * Neustadt District, Reichsgau Danzig-West Prussia, known from 1939 to 1942 as ''Maritime District'', a former district of Reichsgau Danzig-West Prussia, Nazi Germany, from 1939 to 1945 * The Maritime Republics, thalassocratic city-states on the Italian peninsula during the Middle Ages Museums * Maritime museum (sometimes nautical museum), a museum for the display of objects relating to ships and travel on large bodies of water. * Maritime Museum (Belize) * Maritime Museum (Macau), China * Maritime Museum (Malaysia) * Maritime Museum (Stockholm), Sweden Music * ''Maritime'' (album), a 2005 album by Minotaur Shock * Maritim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Military Food
Military rations, operational rations, or military provisions are goods issued to sustain the needs of military personnel. As their name suggests, military rations have historically been, and often still are, subject to rationing, with each individual receiving specific amounts from available supplies. Military-issued goods and the rationing of such goods have existed since the beginnings of organized warfare. Though commonly referring to food and drink rations, "military ration" may also refer to other types of items that are rationed for military personnel, such as fuel, alcohol, expensive items, or consumer goods. Ration acquisition may be managed using allowances or a ration card, or they may be issued without charge. Military rations are a key component of military nutrition, the field and study of nutrition in the military. Significant research goes into creating military rations, including the nutrition and energy of rations, food spoilage prevention, what meals should ... [...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] |
Charcuterie
Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, Terrine (food), terrines, ''galantines'', ''ballotines'', ''pâtés'', and ''confit'', primarily from pork. Charcuterie is part of the ''garde manger'' chef's repertoire. In larger restaurants, a dedicated specialist known as a ''charcutier'' may prepare charcuterie instead of the ''garde manger''. Originally intended as a way to preserve meat before the advent of refrigeration, meats are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The Herbsts in ''Food Lover's Companion'' say, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeastern United States
The Southeastern United States, also known as the American Southeast or simply the Southeast, is a geographical List of regions in the United States, region of the United States located in the eastern portion of the Southern United States and the southern portion of the East Coast of the United States, Eastern United States. The region includes a core of states that reaches north to Maryland and West Virginia, bordering the Ohio River and Mason–Dixon line, and stretches west to Arkansas and Louisiana. There is no official Federal government of the United States, U.S. government definition for the region, and it is defined variably among agencies and organizations. History The history of the present-day Southeastern United States dates to the dawn of civilization in approximately 11,000 BC or 13,000 BC. The earliest artifacts from the region were from the Clovis culture. Prior to the arrival of Colonial history of the United States, European colonialists, Native Americans in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Georgia Press
The University of Georgia Press or UGA Press is the university press of the University of Georgia, a public land-grant research university with its main campus in Athens, Georgia. It is the oldest and largest publishing house in Georgia and a member of the Association of University Presses. Domestic distribution for the press is currently provided by the University of North Carolina Press's Longleaf Services. History Founded in 1938, the UGA Press is a publishing division of the University of Georgia and is located on the North Campus in Athens, Georgia, United States. It is the oldest and largest publishing house in the state of Georgia and one of the largest in the South. UGA Press has been a member of the Association of University Presses since 1940. The University of Georgia and Mercer University are the only member presses in the state of Georgia. The press employs 24 full-time publishing professionals, publishes 80–85 new books a year, and has more than 1500 titles i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Rendering
Rendering is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. It can also be applied to non-animal products that are rendered down to pulp. The rendering process simultaneously dries the material and separates the fat from the bone and protein, yielding a fat commodity and a protein meal. Input sources In animal products, the majority of tissue processed comes from slaughterhouses, but also includes restaurant grease, butcher shop trimmings, and expired meat from grocery stores. This material can include the fatty tissue, bones, and offal, as well as entire carcasses of animals condemned at slaughterhouses and those that have died on farms, in transit, etc. The most common animal sources are beef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blanching (cooking)
Blanching is a process in which a food, usually a vegetable or fruit, is partially cooked by first scalding in boiling water, then removing after a brief timed interval, and finally plunging into iced water or placing under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. Blanching is often used as a treatment prior to freezing, dehydrating, or canning vegetables or fruits to deactivate enzymes, modify texture, remove the peel and wilt tissue. The inactivation of enzymes preserves colour, flavour, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
