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Why Does Fish Flesh Have a Softer Texture Than Beef or Chicken?

04 Sep 2015 21:17

Have you ever wondered why fish has such a different texture than other animal foods like beef, chicken, game, or poultry? It is much more delicate and soft, and although some fish flesh is firmer than others, it flakes when cooked. What makes fish "meat" so much different?…

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The Poisonous Apple - A Chemical Cocktail

28 Aug 2015 20:42

Food alarmists, with all their shouting about toxic compounds in food, would be shocked if they actually knew something about food. Of course, if they continued learning, the shock would give way to the kind of calm that can only come with a true understanding. But what is the shocking revelation about our food that "they" don't know? First Paragraph Goes here…

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3-Tier Oven Racks For Extra Baking Space

27 Aug 2015 16:47

There are many multi-level oven rack products on the market. They are metal racks with 3 levels that you are supposed to place in your oven in order to create more space. Some of them seem to concentrate on baking cookies, and others claim to allow casseroles, whole birds, and pies, etc. to be baked all at once in one oven….

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What Is Gum Arabic In Foods?

18 Aug 2015 20:46

Arabic or Gum Arabic is a hydrocolloid gum obtained from the Acacia trees, primarily of the species Acacia senegal and Acacia seyal. The sap exudes out of breaks or wounds in the bark of the tree. It can be dissolved in hot or cold water and forms a solution with up to 55% acacia gum. It is a neutral or slightly acidic salt of a six carbohydrate polysaccharide containing ions of calcium, magnesium, and potassium and the sugars galactose, rhamnose, arabinopyranose, glucuronic acid, and 4-o-methylglucuronic acid, along with a small amount of protein, which is very important to its properties in foods….

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Disodium Guanylate and Disodium Inosinate in Foods

18 Aug 2015 20:30

Disodium guanylate (GMP) and disodium inosinate (IMP) are discussed together on this page because you will often find them used together in the same food product. They are part of a family of food additives that are vary similar to monosodium glutamate (MSG), the well-known flavor enhancer. As such, they are often used together with MSG, as the three ingredients can have a synergistic effect to enhance the flavor of a product….

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