0_Wizard
Pickling is preserving the lifespan of a food in vinegar.
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.
Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CHCOOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleaner) are still commonly practiced today. Commercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year.
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.
Acetic acid
Acetic acid , systematically named ethanoic acid , is a colourless liquid organic compound with the chemical formula CHCOOH (also written as CHCOH or CHO). When undiluted, it is sometimes called "glacial acetic acid". Vinegar is roughly 3–9% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin.
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.
Ketchup
Ketchup (formerly catsup) is a condiment. Traditionally, recipes used egg whites, mushrooms, oysters, mussels, or walnuts, among other ingredients, but in modern times the unmodified term usually refers to "tomato ketchup". Ketchup is a sweet and tangy sauce typically made from tomatoes, sweetener, and vinegar, with assorted seasonings and spices. The latter vary by recipe, but commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes celery, cinnamon or ginger. The market leader in the United States (60% market share) and United Kingdom (82%) is Heinz. Hunt's has the second biggest share of the US market with less than 20%.
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
How does the process of picking work?
0_Wizard
Once a food has been fermented long enough, it's considered "Pickled"
The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled".
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.
Fermented tea
Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed). The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as dark tea, not be confused with black tea. The most famous fermented tea is Pu-erh, produced in Yunnan Province, and the Anhua dark tea produced in Anhua County of Hunan Province.
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.
Borscht
Borscht () is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian, Romanian, Ashkenazi Jewish and Armenian cuisines. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed ("Heracleum sphondylium"), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name.
Pickled pepper
A pickled pepper is a "Capsicum" pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, including peppercorns, coriander, dill, and bay leaf. Common pickled peppers are the banana pepper, the Cubanelle, the bell pepper, sweet and hot cherry peppers, the Hungarian wax pepper, the Greek pepper, the serrano pepper, and the jalapeño. They are often found in supermarkets alongside pickled cucumbers. Pickled sliced jalapeños are also used frequently for topping nachos and other Mexican dishes. These peppers are a common ingredient used by sandwich shops such as Quiznos, Subway, and Wawa.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
1_Apprentice
Can you describe the process of fermentation?
0_Wizard
Pickling will usually affect a food's flavor
The pickling procedure will typically affect the food's texture and flavor.
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.
Food
Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council.
Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CHCOOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleaner) are still commonly practiced today. Commercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year.
Flavor
Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses. A "flavorant" is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc.. A flavor is a quality of something that affects the sense of taste.
Ketchup
Ketchup (formerly catsup) is a condiment. Traditionally, recipes used egg whites, mushrooms, oysters, mussels, or walnuts, among other ingredients, but in modern times the unmodified term usually refers to "tomato ketchup". Ketchup is a sweet and tangy sauce typically made from tomatoes, sweetener, and vinegar, with assorted seasonings and spices. The latter vary by recipe, but commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes celery, cinnamon or ginger. The market leader in the United States (60% market share) and United Kingdom (82%) is Heinz. Hunt's has the second biggest share of the US market with less than 20%.
1_Apprentice
Does pickling enhance a food's flavor or does it have a negative impact?
0_Wizard
Pickling allows otherwise perishable foods to last for months.
Pickling can preserve perishable foods for months.
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.
Shelf life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or just no longer on a supermarket shelf (unfit for sale, but not yet unfit for use). It applies to cosmetics, foods and beverages, medical devices, medicines, explosives, pharmaceutical drugs, chemicals, tires, batteries and many other perishable items. In some regions, an advisory "best before", mandatory "use by" or "freshness date" is required on packaged perishable foods.
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.
Food processing
Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. (Primary-processing such as dicing, slicing, freezing or drying when leading to secondary products are also included.)
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.
Grocery store
A grocery store is a retail store that primarily sells food. A grocer is a bulk seller of food. Grocery stores often offer non-perishable food that is packaged in bottles, boxes, and cans; some also have bakeries, butchers, delis, and fresh produce. Large grocery stores that stock significant amounts of non-food products, such as clothing and household items, are called supermarkets. Some large supermarkets also include a pharmacy, and customer service, redemption, and electronics sections. In Canada, the United Kingdom, and the United States, supermarkets and convenience stores are sometimes described as grocery businesses, or simply grocers.
Ice trade
The ice trade, also known as the frozen water trade, was a 19th-century industry, centering on the east coast of the United States and Norway, involving the large-scale harvesting, transport and sale of natural ice for domestic consumption and commercial purposes. Ice was cut from the surface of ponds and streams, then stored in ice houses, before being sent on by ship, barge or railroad to its final destination around the world. Networks of ice wagons were typically used to distribute the product to the final domestic and smaller commercial customers. The ice trade revolutionized the U.S. meat, vegetable and fruit industries, enabled significant growth in the fishing industry, and encouraged the introduction of a range of new drinks and foods.
1_Apprentice
How do you store a food that has been pickled?