How does salt, sugar, and water can improve texture and flavor in meats, poultry, and seafood. To bring back moisture and flavor to meats brining has long been considered one of the best and easiest forms of preparation. Soaking a turkey in a brine solution of salt (and often sugar) and a liquid (usually water) -provides it with a plump cushion of seasoned moisture. The turkey will actually gain a bit of weight, or water retention that ... more info
Scoville Heat Units are used to specify of the hotness of food, specifically chili peppers. In 1912 Wilbur Scoville, devised a system to determine how hot foods are. He used a panel of tasters to provide heat scores for different peppers. Although we still use Wilbur's name for the Scoville Heat Units, the current method is much more scientific. The sensation of heat that we experience from eating certain peppers is attributable to a ... more info
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