What is curing in preservation?

Before refrigeration became commonplace, a variety of techniques were used to extend the shelf life of foods dating back thousands of years. Salting, drying, pickling, and smoking

What is curing in preservation?

Before refrigeration became commonplace, a variety of techniques were used to extend the shelf life of foods dating back thousands of years. Salting, drying, pickling, and smoking didnt just preserve foods but also transformed their taste, texture, and appearance. Today these classic techniques are favored for their unique trans-formative effects in diverse preparations.

When preserving foods by these methods, observe safe food handling practices to prevent food-borne illnesses. Meats, poultry, and fish have certain components that create both favorable and harmful bacteria and fungi. Oxygen, moisture, and ambient temperature help to accelerate their growth in foods (except for the notable exception of botulism, an anaerobic toxin that requires no air to multiply). By reducing or eliminating one of these elements foods can be stabilized and made safe to eat.

Salting

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