0_Wizard
Pickling is a preserving process I like to use
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
chosen_Pickling_0
Pickling
chosen_topic_0_Pickling
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Food preservation
Food preservation is to prevent the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. 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. 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.
Pickling (metal)
Pickling is a metal surface treatment used to remove impurities, such as stains, inorganic contaminants, rust or scale from ferrous metals, copper, precious metals and aluminum alloys. A solution called "pickle liquor", which usually contains acid, is used to remove the surface impurities. It is commonly used to descale or clean steel in various steelmaking processes. Metal surfaces can contain impurities that may affect usage of the product or further processing like plating with metal or painting. Various chemical solutions are usually used to clean these impurities. Strong acids, such as hydrochloric acid and sulfuric acid are common, but different applications use also various other acids.
Eco pickled surface
Eco pickled surface (EPS) is a process applied to hot rolled sheet steel to remove all surface oxides (mill scale) and clean the steel surface. Steel which has undergone the EPS process acquires a high degree of resistance to subsequent development of surface oxide (rust), so long as it does not come into direct contact with moisture. EPS was developed by The Material Works, Ltd., which has filed several patent applications covering the process. It is primarily intended to be a replacement of the familiar acid pickling process wherein steel strip is immersed in solutions of hydrochloric and sulfuric acids to chemically remove oxides.
Preservative
A preservative is a substance or a chemical that is added to products such as food, 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. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality.
Hydrochloric acid
Hydrochloric acid is a corrosive, strong mineral acid with many industrial uses. A colorless, highly pungent solution of hydrogen chloride (HCl) in water, when it reacts with an organic base it forms a hydrochloride salt. Hydrochloric acid was discovered by the alchemist Jabir ibn Hayyan around the year 800 AD. Hydrochloric acid was historically called acidum salis, muriatic acid, and spirits of salt because it was produced from rock salt and "green vitriol" (Iron(II) sulfate) (by Basilius Valentinus in the 15th century) and later from the chemically similar common salt and sulfuric acid (by Johann Rudolph Glauber in the 17th century).
Hydrochloric acid regeneration
Hydrochloric acid regeneration or HCl regeneration refers to a chemical process for the reclamation of bound and unbound HCl from metal chloride solutions such as hydrochloric acid. The commercially most relevant field of application for HCl regeneration processes is the recovery of HCl from waste pickle liquors from carbon-steel pickling lines. Other applications include the production of metal oxides such as, but not limited, to AlO and MgO, as well as rare-earth oxides, by pyrohydrolysis of aqueous metal chloride or rare-earth chloride solutions. A number of different process routes are available.
1_Apprentice
I do like pickles.  When did pickling start?
0_Wizard
Not sure? But pickling unlike canning does not require the food be sterile
Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed.
chosen_Pickling_0
Pickling
chosen_topic_0_Pickling
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Food preservation
Food preservation is to prevent the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. 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. 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.
Elizabeth Canning
Elizabeth Canning (married name Treat; 17 September 1734 – June 1773) was an English maidservant who claimed to have been kidnapped and held against her will in a hayloft for almost a month. She ultimately became central to one of the most famous English criminal mysteries of the 18th century. She disappeared on 1 January 1753, before returning almost a month later to her mother's home in Aldermanbury in the City of London, emaciated and in a "deplorable condition". After being questioned by concerned friends and neighbours she was interviewed by the local alderman, who then issued an arrest warrant for Susannah Wells, the woman who occupied the house in which Canning was supposed to have been held.
Pickling (metal)
Pickling is a metal surface treatment used to remove impurities, such as stains, inorganic contaminants, rust or scale from ferrous metals, copper, precious metals and aluminum alloys. A solution called "pickle liquor", which usually contains acid, is used to remove the surface impurities. It is commonly used to descale or clean steel in various steelmaking processes. Metal surfaces can contain impurities that may affect usage of the product or further processing like plating with metal or painting. Various chemical solutions are usually used to clean these impurities. Strong acids, such as hydrochloric acid and sulfuric acid are common, but different applications use also various other acids.
George Canning
George Canning, (11 April 17708 August 1827) was a British statesman and Tory politician who served in various senior cabinet positions under numerous Prime Ministers, before himself serving as Prime Minister for the final four months of his life. The son of an actress and a failed businessman and lawyer, Canning was supported financially by his uncle, Stratford Canning, which allowed him to attend Eton College and Christ Church, Oxford. Canning entered politics in 1793 and rose rapidly. He was Paymaster of the Forces (1800–01) and Treasurer of the Navy (1804–06) under William Pitt the Younger.
Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the "Bertrand", a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.
Brining
In food processing, brining is treating of food with brine, a mixture of water and salt used to preserve or season the food. Brining can be applied to vegetables, cheeses and fruit in a process known as pickling. Meat and fish are steeped in brine for shorter periods of time, as a form of marination, enhancing its tenderness and flavor, or to enhance shelf period. Depending on desired effects, clear brine may be flavored with spices, caramel, vinegar. Pickled vegetables are immersed in brine, vinegar or vinaigrette for extended periods of time, where they undergo anaerobic fermentation which affects their texture and flavor.
1_Apprentice
So you just toss it in some brine and you are all done?
0_Wizard
Yeah and pickling preserves food for moths
Pickling can preserve perishable foods for months.
chosen_Pickling_0
Pickling
chosen_topic_0_Pickling
Food preservation
Food preservation is to prevent the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. 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. 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.
Chinese pickles
Chinese pickles or Chinese preserved vegetables consist of various vegetables or fruits that have been fermented by pickling with salt and brine (), or marinated in mixtures based on soy sauce or savory bean pastes (). The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes. As of now, there are more than 130 kinds of pickles. Chinese pickles have a long history that dates back to 1100 B.C.E., during the Zhou dynasty.
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Sung Jae-gi
Sung Jae-gi ( ; September 11, 1967 – July 26, 2013) was a South Korean men's rights activist and anti-feminist. Sung founded and was the first chairman of Man of Korea, a men's rights group advocating the abolition of the Ministry of Gender Equality and Family—whose Korean name (여성부; 女性部) translates as "Ministry of Women"—and demanded compensation for the South Korean military-service requirement. He also argued for free love and sexual and male liberation. During the early 21st century, Sung led the South Korean anti-feminist movement opposing female-preferential policies. In early adulthood he was a businessman, and in October 1999 he participated in the movement opposing the abolition of preferential treatment for discharged soldiers.
Pickling (metal)
Pickling is a metal surface treatment used to remove impurities, such as stains, inorganic contaminants, rust or scale from ferrous metals, copper, precious metals and aluminum alloys. A solution called "pickle liquor", which usually contains acid, is used to remove the surface impurities. It is commonly used to descale or clean steel in various steelmaking processes. Metal surfaces can contain impurities that may affect usage of the product or further processing like plating with metal or painting. Various chemical solutions are usually used to clean these impurities. Strong acids, such as hydrochloric acid and sulfuric acid are common, but different applications use also various other acids.
Eco pickled surface
Eco pickled surface (EPS) is a process applied to hot rolled sheet steel to remove all surface oxides (mill scale) and clean the steel surface. Steel which has undergone the EPS process acquires a high degree of resistance to subsequent development of surface oxide (rust), so long as it does not come into direct contact with moisture. EPS was developed by The Material Works, Ltd., which has filed several patent applications covering the process. It is primarily intended to be a replacement of the familiar acid pickling process wherein steel strip is immersed in solutions of hydrochloric and sulfuric acids to chemically remove oxides.
She Loves You
"She Loves You" is a song written by John Lennon and Paul McCartney and recorded by English rock group the Beatles for release as a single in 1963. The single set and surpassed several records in the United Kingdom charts, and set a record in the United States as one of the five Beatles songs that held the top five positions in the charts simultaneously, on 4 April 1964. It is their best-selling single and the best selling single of the 1960s in the United Kingdom. In November 2004, "Rolling Stone" ranked "She Loves You" number 64 on their list of the 500 Greatest Songs of All Time. In August 2009, at the end of its "Beatles Weekend", BBC Radio 2 announced that "She Loves You" was the Beatles' all-time best-selling single in the UK based on information compiled by The Official Charts Company.
1_Apprentice
Can anything be pickled?
0_Wizard
Well you can pickle meat, fruits, eggs and vegetables so a lot of foods can be pickled
Foods that are pickled include meats, fruits, eggs, and vegetables.
chosen_Pickling_0
Pickling
chosen_topic_0_Pickling
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, with Northern and Eastern European, Caucasian, Central Asian, Siberian, and East Asian influences . Russian cuisine derives its varied character from the vast and multi-ethnic expanse of Russia. Moreover, it is necessary to divide Russian traditional cuisine and Soviet cuisine, which has its own peculiarity. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. A gherkin is a variety of cucumber: the West Indian or burr gherkin ("Cucumis anguria"), which produces a somewhat smaller fruit than the garden cucumber ("Cucumis sativus"). Gherkins are cooked, eaten raw, or used as pickles. Gherkins are usually picked when 4 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavoured with herbs, particularly dill; hence, "dill pickle") or brine.
1_Apprentice
I have heard of pickled eggs, but that sounds pretty gross
0_Wizard
I add antimicrobial herbs and spices like garlic, mustard seed, cloves or cinnamin as well
Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.
chosen_Pickling_0
Pickling
chosen_topic_0_Pickling
Curry
Curry (, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/ yellow mustard, "Sinapis alba"; brown/ Indian mustard, "Brassica juncea"; or black mustard, "Brassica nigra"). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades.
Garlic
Garlic (scientific name Allium sativum) is a species in the onion genus, "Allium". Its close relatives include the onion, shallot, leek, chive, and "Chinese onion". Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. "Allium sativum" is a bulbous plant. It grows up to 1.2 m (4 ft) in height. Its hardiness is USDA Zone 8. It produces hermaphrodite flowers. It is pollinated by bees and other insects.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.