Food goes inside of us, but what goes inside of our food? Whether it’s made in a factory or grown on a farm, everything we eat comes from somewhere. Stick around to see how your favorite meal made its way to your plate.
#Foods #Cooking #Baking
This Is How Marshmallows Are Really Made | 0:00
Foods You’ll Definitely Avoid After You Know How They Are Made | 6:03
The Truth About How Smoked Salmon Is Made | 16:22
This Is How Bacon Is Really Made | 23:52
We Finally Know How Bologna Is Really Made | 36:01
The Truth About How Hot Dogs Are Made | 48:10
What You Didn’t Know About How Mayonnaise Is Really Made | 53:36
This Is How Canned Corned Beef Is Really Made | 1:06:09
This Is How Canned Tuna Is Really Made | 1:14:52
Here’s How Bourbon Actually Gets Made | 1:28:14
Here’s How Vienna Sausages Are Really Made | 1:40:03
The Truth About How Lard Is Really Made | 1:50:12
This Is How Jawbreakers Are Really Made | 2:00:23
How are the Heavenly little marshmallow treats really made and what exactly is in there is there a difference between the ones you make at home and the peeps you just can’t resist picking up at the store join us as we find out how marshmallows are really made Americans
Do love their marshmallows as a nation the national confectioners Association says that around 90 million pounds of marshmallow are sold every year which is about the same weight as 1,286 gray whales but what exactly is in the sugary treats according to the American Chemical Society the ingredients in most marshmallows are
Pretty much what you’d expect you have your sugar corn syrup modified corn starch and gelatin and air is so important to the process that it’s pretty much an ingredient too because you can’t achieve that pillowy texture without it some types of marshmallows might also have some coloring or
Flavoring added but for the most part the ingredients are pretty simple most of the ingredients in marshmallows are pretty well known but then there’s gelatin according to the American Chemical Society gelatin is important to the process because it’s what gives marshmallows that fluffy elastic squishy texture food scientists say that when
All the ingredients are whipped together gelatin essentially acts to bind liquid into the mixture that creates the fluffy foam that becomes your marshmallow and it also acts to extend the shelf life of the product marshmallows can kick around in the cabinet for up to 24 months and still be perfectly fine consume gelatin
Every day I certainly do as for what gelatin is here’s where things get yucky according to Healthline gelatin is made by cooking collagen which is the connective tissue found in things like bones ligaments and skin so instead of going to waste those parts are boiled to make gelatin it’s high in protein and
Contains vital amino acids so consider your marshmallows super healthy according to how products are made there are two types of ingredients that go into making marshmallows and they are emulsifying agents and sweeteners sweeteners like sugar and corn syrup provide the flavor meanwhile emulsifiers create that distinctive texture a
Marshmallow needs to be able to hold its shape while still incorporating a lot of air and emulsifiers are how that happens the whole marshmallow making process usually starts by mixing sugar corn syrup and water then bringing it to a boil the gelatin is added at this point
And after the mix to is strained it’s whipped a lot the whipping process is incredibly important and at this point the mixture will turn foamy and double or triple in size thanks to Air and any additional flavors are added to the mix before Extrusion was added to the
Marshmallow making process in the 1950s the marshmallow shaping was done by hand according to the New York Times a century ago confectioners made marshmallows from a froth of sugar starch and gelatin in a laborious process that involved lots of pring each candy had to sweat for several hours to
Form its delicate skin and then it was sprinkled with starch however candy company executive Alex dumac came up with the idea of treating the goopy raw marshmallow dough as though it was something more industrial than food and he ultimately developed the Extrusion machine that’s still used today basically the raw material gets pushed
Through long tubes and put under extreme pressure by the time it gets to the end of the machine long whips of marshmallows have been formed those are then sliced into the bite-sized chunks we know and love in a fraction of the time it used to take this clever method
Is sometimes dubbed jet puffed pastry chefs across the country are embracing the marshmallow as something sweet and delicious that they can put their own spin on as Chef Peter Brett told the Washington Post a homemade marshmallow is really a revelation it’s like magic simple syrup turning into marshmallow I
Always thought marshmallow was something that had to be made in 500 gallon Vats in a big Factory something very mysterious remember marshmallows are really healthy so just a small amount of sugar and author Jennifer Reese told NPR they just taste so much better they’re just more delicious they don’t turn out
To be cheaper but they are better after you have tasted a sugar white homemade marshmallow you will not care homemade marshmallows are fairy food pillowy quivering and soft according to Reese making marshmallows at home isn’t particularly difficult but it’s not necessarily cheaper than buying the store-bought ones the process is much
The same though as you boil your ingredients whip them into a foam and let the mixture set people have been enjoying marshmallows for a really long time and it goes all the way back to ancient Egypt those original marshmallows were made differently though according to thoughtco Honey was
The original sweetener and it was sa from the marshmallow plant that was used to thicken the candies marshmallow plants were as their name suggests harvested from alongside large bodies of water they were used well into the 19th century when the sap was removed cooked with egg whites and sugar then whipped
These original marshmallow candies were also considered to be medicinal according to Medical news today there have been studies that seem to confirm that the root of the marshmallow plant can be used to successfully treat coughs chronic dry mouth skin irritation and may also speed wound healing if only modern-day marshmallows had healing
Properties everyone knows that there’s nothing quite like a fluffer utter sandwich so when it comes to marshmallow fluff what’s so different about the recipe according to the American Chemical Society egg whites were previously used in most standard marshmallow recipes but they’ve since been dropped from most store-bought products however egg whites still used
In marshmallow fluff and that’s what gives it that extra gooey texture marshmallow fluff was actually invented in the 1890s and it was also originally considered to be medicinal one company sang its Praises as a wrinkle remover and if you can get people to smear marshmallow fluff on their faces that’s
Some brilliant marketing but the marshmallow fluff we know and love today is a little different and was reportedly developed in 197 by archal query it uses just four ingredients which are dried egg whites sugar corn syrup and vanilla so now you know it’s not exactly something you ever want to hear but the
Sad truth is that some of the things you eat come from some seriously questionable sources the manufacturing process for these Foods is so disturbing that you’re bound to want to stop eating them no matter how good they taste okay so not all hot dogs are created equal
And some can be far worse than others but even the process of actually making hot dogs is kind of gross the national hot dog and sausage Council states that hot dogs are made with trimmings which is true but it’s not the whole truth the food and agriculture organization of the
UN defines trimmings as the raw meat materials used for pre-cooked cooked products are lower grade muscle trimmings fatty tissues Head meat animal feet animal skin blood liver and other edible Slaughter by products you know I thought I’d have a stomach ache right now but weirdly I do the FAO also refers to it
As meat batter which is a pretty perfect example of two words that should never go together during the actual manufacturing process all these trimmings go through a series of precooking pureeing and seasoning processes after which they’re squeezed into casings which are often made of animal intestines and there’s no amount
Of ketchup and mustard that can cover up that knowledge when Belgian filmmaker Alina napkins made a short film documenting every step in the process of making gummy bears she found a process so graphic and messed up that it’s sure to have anyone swearing them off for Life the main problem here is gelatin
One of the key ingredients in gummy bears well before the bright colors are added and the fun shapes are formed animal carcasses are broken down and cut into pieces with the skin and bones boiled in water for a long long time it’s all done just to get that gelatin
Which is what gives the gummy treats their gummy texture and if that’s making you want a wret don’t fret too much because there’s actually another option here vegan gummy bears get their texture from Agger which is sourced from algae and totally bypasses the whole bone grinding Slaughter thing
According to a report by the BBC Nestle pays just $524 a year for a permit to extract millions of gallons of water out of California’s National Forest in 2015 they even diverted 36 million gallons at the same time State residents were living under strict water use regulations and drought conditions the
Worst thing about that is that a huge amount of that water is wasted during the manufacturing process business insiders suggests that the general rule of thumb is that however much water is in the bottle you can estimate it took about three times that much to make the
Container and it’s not just water they use either it takes about 17 million barrels of oil to make all the bottles for the bottled water sold in a year the same amount that would have kept 1 million cars running for that same year don’t go thinking the water you’re
Drinking is much better than tap water either food and water watch found that 52% of bottled water in 2009 came from the same public sources that feed your TAP by 2018 that figure had risen to 64% worse still bottled water isn’t even subject to the same water safety
Processes and standards that have to be met by public water sources it’s just more wasteful according to the Huffington Post deli meats such as baloney and olive loaf first came about because manufacturers needed a way to use all the animal parts that people just wouldn’t buy separately these
Leftovers were payed mixed and molded together and turned into the sandwich meats we all know and love but that’s not the end of the story in 2006 the FDA approved an extra step in the manufacturing process one that is supposed to help prevent the thousands of cases of food poisoning related in
The US every year which are connected to the bacteria growing on deli meats leria was responsible for around 500 deaths annually and manufacturers now combat that by spraying their product with a cocktail of six different viruses the spray is added before meat is packaged and the viruses are types that only
Attack bacteria meaning they’re safe for human consumption but that doesn’t make it any less gross gross did you ever tried those Jelly Belly boxes with the really gross flavors Harry Potter fans will know them as birdie Bots every flavor beans but they’re also available as part of Jelly Belly’s Bean Boozled
Product line and they can be great too if you’re prepared for the possibility of eating something that tastes like vomit skunk odor or rotten eggs George swear you got a bogey flavored one once but how do they get the flavors so spot-on according to Mental Floss Jelly
Belly takes the real thing and puts it into a gas chromatograph the object is then heated which releases Vapors of the stink they’re trying to recreate the machine Maps the chemical makeup of the stink translates it into flavors and then it’s remade into Jelly Belly flavor
Juice in a nutshell the beans taste so realistic because they’re based on the exact chemical signature of all the things they’re labeled as still hungry ever wonder how fresh squeezed orange juice still shows up on grocery store shelves in the middle of winter well the whole process was documented in Alyssa
Hamilton’s 2009 book squeezed what you don’t know about orange juice here are the basics once the oranges are harvested and squeezed the juice is put through a process that removes all of the oxygen allowing manufacturers to store what’s left of the juice in massive tanks where it can sit for a
Whole year or more when it’s time to use the liquid it doesn’t just need to be reoxygenated it’s also been stripped of most of its flavor which is then added back in with flavor packs produced by companies which specialize in creating flavor and fragrance additives this also allows companies to tweak flavors based
On customer feedback and consumer tastes put short they’re artificially adding the flavors they took away in an attempt to make the juice last longer sounds delicious doesn’t it it’s not surprising that there are all kinds of strange things that go on during the manufacturing of wine with some
Processes even taking place while the grape is still on the vine ice wine for example is only made from grapes that have been Frozen before being picked making a super sweet dessert wine but one other dessert wine which is grown mainly in the Bordeaux region of France
Gets its Sweetness in an even weirder way it’s actually quite surprising that Saturn wine is so expensive considering that it’s made from rotten grapes of course they’re not just any rotten grapes they’ve got to be infected by a fungus called Noble Rot Noble Rot works because the grapes are essentially
Turned to raisins as the fungus grows that way they have less water but the same amount of sugar content which translates to a sweeter wine with a higher alcohol content according to vine pair no one’s really sure when the practice started because the wine makers who first used it didn’t tell anyone how
They were getting all that sweet flavor into their wine honestly can you blame them remember that pink slime image which circulated a few years back it was mostly associated with McDonald’s and much of the outrage came from the idea that the chain was using the nasty substance as one of their major
Ingredients but many people didn’t realize that the same pink slime is regularly used to make most ground beef more accurately known as lean finely textured beef or boneless beef trimmings this stuff is essentially made when small pieces of lean meat usually cuting and trimmings from other processes are
Ground down and sometimes treated with a mix of water and ammonium hydroxide they’re then added to the ground beef to bulk up the product make it leaner and use up more of the animal the FDA has declared it completely safe but if you’re still outraged then you’ll
Probably want to know that it’s likely found in the ground beef your regular pick up at the grocery store werer sauce may have first been made in England back in the 19th century but the process which chemists used to created back then is still used today like those early
First batches it takes years of stewing in buckets and barrels to make modern wer sauce first pickled onion and garlic is left sitting in malt vinegar for up to 24 months in other barrels anchovies sit in salt for months on end too most of the other ingredients and exact
Quantities used are a closely guarded secret but we do know there’s a lot of white and malt vinegar molasses and sugar which all gets mixed together after it’s sat and fermented and liquefied for an appropriately long time it’s then pumped into holding tanks where it stews for an equally long
Stretch of time finally the sauce is strained several times to get all the chunky bits out ultimately turning the mixture into something that honestly does taste way better than it sounds wish wor sh let’s be honest the planet is in a pretty dire State these days but
One way to make a small yet beneficial change is to cut out hard and aged cheeses from your diet according to the environmental working group cheese is one of the foods which hits the environment hardest it takes an average of 10 lbs of milk to make just a pound
Of cheese and even the cows themselves have a devastating impact on the environment thanks partly to the gases they produce and partly because of the massive amounts of food they eat milk prod prodcts are also particularly bad for the planet because their byproducts contribute massively to the process of
Nutrification the type of nutrient pollution that’s killing off the planet’s fish aged cheeses present their own problems too because the process of Aging them requires them to be kept in a climate controlled space for most places in America that means using up a ton of electricity many of the grains used in
Cereals are prepped for consumption using a high temperature process known as Extrusion the grains are cooked certain components are removed and then they’re forced through a machine designed to reshape the grain into the desired form and texture a study in the international Journal of Food Science and Technology looked at the impact of
Extrusion on nutritional quality and found that while some good things come out of the process such as sterilization of the grains some pretty messed up things happen too vitamins can be very easily destroyed during Extrusion including beta carotene vitamin C and antioxidants the process has also been
Found to greatly reduce the number of cancer fighting compounds in soy as well as the soy isoflavans credited for helping protect against heart disease osteoporosis and cancer while Extrusion is generally viewed as a massive step forward in the world of food processing the loss of these beneficial compounds
Is something you might want to keep in mind if you rely on cereal for a nutritional boost because in most cases you’re only eating a bowl of carbohydrates that have little nutritional value how much do you really know about smoked salmon if you’ve ever had it you
Know it’s delicious but do you know how it got that way what’s the process is it really cooked or is it raw is it even safe to eat this is how smoked salmon is really made salmon for everyone on me first things first what do we mean
When we say smoked salmon it turns out that a pretty generic term for that could refer to any number of products the fish itself could be farm raised or wild caught and the form could be cut into filets or sliced into steaks some smoked salmon is cured and cold smoked
To create a raw but edible fish with a sushi like texture while others are cooked over Hot Smoke to turn out firm and Flaky they all start out the same way the fish is brinded in a salt solution to pull out the moisture and prevent the growth of bacteria after
That hot and cold smoked fish are dried and smoked while you could technically smoke the salmon hole you wouldn’t really want to it’s easier to find the bones and remove them before you smoke a fish plus there’s the whole skin on skin or skinless debate it could cut the fish
Into steaks but the most popular way to smoke salmon is by removing the meaty filets on each side of the backbone most fish filets still contain a few tiny Bones called pin bones they’re super easy to remove if you drape the fillet over an upside down bowl and remove the
Protruding bones using a pair of tweezers as tasting table recommends now it’s time to decide whether you want to smoke the salmon with the skin on or off thermal Works advises that keeping keeping the skin on helps the meat hold together as it Cooks but the salmon
Absorbs the Cure better without it the skin can also lead to off flavors and although it does have nutrient value the skin can become soggy and chewy when smoked since most people don’t eat the skin on the cooked fish anyway we just as soon remove it now rather than later
After preparing the salmon filet the next step is to apply salt to the fish salt gets a bad wrap but its importance in seasoning and preservation cannot be under plate there are two ways to cure salmon wet or dry applying a dry cure means covering the fish in salt and
Rinsing off the excess after a long period of time anywhere between an hour and a full day with a wet cure a brine is prepared using salt and sugar and the salmon is submerged in the liquid for around 6 to 10 hours by the end of the
Brining process the salt has done a lot for your piece of salmon not only does it remove some of the moisture helping to stay fresh fresh longer and tolerate the smoking process better but it also improves and intensifies the flavor the sugar has a job to do too aside from
Adding some sweet flavor sugar helps the salmon absorb moisture allowing it to take on some of the wet brine after the salt has pushed out the fish’s original moisture now that it’s been cured there’s only one more step before we can add that delicious Smoky flavor it’s
Time to develop the pellicle a skin that forms on the surface of food as it’s exposed to air and moisture is removed professional kitchens often use a fan and higher temperatures to form a pellicle on salmon in as little as 30 minutes but most at home recipes call
For drying salmon at room temperature for 1 to 3 hours this might seem like a step you could skip if you’re in a hurry but that protective layer has a few functions first it traps moisture inside the fish ensuring that your final smoked Salon will be moist despite the long
Smoke time it also gives the finished product an attractive glean and helps helps the smoke adhere to the meat as it Cooks making your smoked salmon that much more flavorful after it’s properly dried we’re finally ready to smoke the salmon Alder is a popular wood for
Smoking salmon but you can use any type of hard wood you like though using fur Pine Spruce or Cedar is not recommended these Woods can impart bad flavors and give the fish an unpalatable finish for hot smoking the kitchen recommends setting your smoker to 150 to 160°
Fahrenheit and smoking the fish until it reaches an internal temperature of 140° at its thickest Point depending on the thickness of the filet this should take about 1 to 3 hours you’ll have to then cook the fish in your oven until the salmon reaches 150° at its thickest
Point remember this is a hot smoke that means we’re actually cooking the fish as well as smoking it with cold smoking the smoker should never reach a temperature above 80° F cold smoking gives the fish a vibrant color and helps it retain more moisture but it is also technically raw
So take extreme care when handling it to avoid food born illness you can eat both cold and hot smoked salmon right away if you prefer slice it thinly for the traditional Bagel add it to your favorite pasta for dinner or pulse it in a food processor for a dip any fish
You’re not planning to eat immediately should be cooled and stored the difference in temperature between the refrigerator and the fish can cause condensation in the packaging so food safety news recommends cooling hot smoked salmon to at least 110° F or colder before placing it in plastic bags airtight containers or vacuum sealed
Packages this isn’t a problem for cold smoked salmon since it was only cooked to 80° you should be able to package it right up you can store smoked salmon in the refrigerator for up to 2 weeks you can keep it frozen for up to a year in plastic wrap or a freezer
Bag raw salmon can range from around $8 to $12 per pound for Atlantic farmed salmon and $1 to $20 for wild CAU varieties but smoked salmon can cost around $30 per pound with smoked salmon jerky coming in at nearly $50 per pound why does it cost so much more consider
How much less the fish weighs after the process of brining and smoking it as well as the waste involved the European nonprofit media agency your.com estimates that only 50% of every salmon is eaten the heads skin and bones are undesirable and are usually discarded and salting and smoking a fish can
Reduce its weight to around 16 to 18% so a 30 lb salmon will yield as little as 12 lb of edible smoked salmon smoked salmon no um for the guest it is for you consider it cow meat strictly taboo I eat beef well then consider it poison
Beef if you’re hoping to increase your consumption of omega-3 fatty acids salmon is a great way to go salmon is one of the most nutrient-dense foods you can eat thanks to its high quality protein and high levels of B vitamins and minerals like potassium and selenium it’s also a great source of
Heart-friendly omega-3 fatty acids so why not eat smoked salmon with every meal well all that salt that keeps salmon safe from bacteria is not great for our bodies the globe in mail estimates there are 666 mg of sodium in each 3 oz serving of smoked salmon
Compare that to the 50 m G you get from fresh salmon there is also some concern that commercial manufacturers add nitrites which have been linked to cancer to smoke salmon products should you eat it absolutely but probably in moderation and if you’re at risk for leria food poisoning steer clear of the
Cold smoked varieties there are plenty of tasty hot smoked salmon options or you can try cooking your salmon in another way despite the fact that you may have just eaten bacon you likely don’t know how it got to your plate you know it’s pork but how’s it actually
Made what type of pig does it come from does it have to be cured can it be healthy fear not we’ve got you covered here’s how bacon is really made the first mention of anything resembling bacon dates back to ancient China where it took the form of salted pork belly
Until the 16th century the term bacon referred to pretty much any pork you could find the word itself derives from Continental European dialects including the old High German term bacho meaning Buck bacon arrived in the new world with the Spanish explorer erando Doo the so-called father of the American pork
Industry he brought 13 pigs with him to America in 1539 and soon grew his herd to a size of 700 unfortunately things got a little out of hand and the new world’s Pig population ended up expanding so rapidly and uncontrollably that wild pigs continued to run a muuk
In New York City as late as the 19th century today of course Americans are doing their best to make amends for this by eating as much bacon as possible around 70% of bacon is eaten with breakfast but it’s also a hugely popular sandwich ingredient often showing up on
Fine dining menus that is so good that is so much better than ham so how is bacon actually made well there are actually two primary methods the first is dry curing an older more traditional method of bacon production the raw bacon is first rubbed with salt
And Seasonings as a way of giving the meat flavor before allowing it to cure for between 1 or 2 weeks after the bacon is cured it’s rinsed off dried and put into a smoker to help add more flavor and preserve the meat not all bacon is smoked however and sometimes dry cured
Bacon is hung to air dry in the cold for several weeks or months because the curing process is so timeconsuming it’s not often used in the United States today that’s not to say it’s not available however if you can get your hands on some dry cured bacon it’s worth
Doing if for no other reason than to enjoy its deeper most robust flavor profile most of the bacon Americans eat nowadays is wet cured since this fast method is more suitable for industrial mass production to begin a number of curing ingredients including salt sugar sodium nitrate and other chemicals are
Mixed together to create a brine the raw bacon is then soaked in or injected with this brine some times like dry cured bacon wet cured bacon is smoked for flavor most of the time however the bacon is placed in a convection oven for around 6 hours with liquid smoke
Occasionally added to give the meat a smokier flavor generally wet cured bacon is high in moisture and lacking in flavor that added moisture also makes it heavier which actually makes it more expensive as a result you’re usually better off buying dry cured bacon although it may be pricier per pound its
Weight comes from the meat itself rather than the water contained within although bacon tends to be either wet cured or dry cured there are changes and additions you can make to the curing process that result in different varieties Wilt Shure curing for example is a type of wet cure that involves
Curing the pork bone in and rind on in a special recipe brine for up to 2 days after that it’s kept in cold storage for 2 weeks to allow it to mature giving the finished bacon a subtly salty flavor and a meaty texture Maple curing includes maple syrup in the curing mixture the
Meat is cured for up to 5 days and then smoked resulting in a smoky Woody flavor with a hint of sweetness you can also sweet cure bacon using a range of ingredients including sugars like muscovado demarara and molasses and spices such as Juniper adding this extra sugar instills the bacon with a smoky
And syrupy flavor and a very sweet Aroma I like waking up to the smell of bacon suei uncured bacon exists because the wet curing process involves adding nitrates to bacon meat unfortunately nitrates may come with some health risks attached including elevated cancer risk confusingly uncured bacon isn’t actually
Uncured it’s just cured with celery powder and salt the idea is that celery contains natural nitrates rather than the artificial ones used in the mass production of bacon nitrates of some kind are totally necessary they maintain flavor prevent odors And Delay the growth of harmful bacteria unfortunately it’s still not certain whether natural
Nitrates are any less harmful than artificial nitrates meaning it’s currently impossible to know whether uncured bacon is better for you no I want my bacon I got to tell you something bacon is good for me as with many mass-produced foods wet cured bacon contains a number of additives you
Already know about the artificial nitrates but all wet cured bacon must also contain either ascorbate or sodium athorbot chemicals which accelerate the reaction between the nitrates and the meat reducing the formations of nitrosamines n nitroamines are essentially carcinogenic compounds that appear when you combine nitrates and naturally broken down proteins called
Amines and although they only appear in small amounts the fewer your bacon contains the better ascorbate and sodium aorb play an important part in reducing the harmful effects of nitrates so here’s a question is bacon bad for you well yes and no according to Healthline bacon contains 50% monounsaturated fat
Mostly Olay acid 40% saturated fat 10% polyunsaturated fat and a decent amount of cholesterol most of this isn’t too much of a problem and oleic acid is actually considered a heart healthy substance unfortunately saturated fat is more harmful and might increase risk factors for heart disease this isn’t a
Certainty however and the small serving size of bacon means that as long as you live an otherwise healthy lifestyle the saturated fat it contains probably isn’t going to cause much trouble vacon also contains a number of healthy nutrients a typical 3.5 o portion for example contains 37 g of protein vitamins B1 B2
B3 B5 b6 and b12 as well as iron magnesium zinc and potassium it’s worth noting however that these nutrients are also present in other less processed foods finally there’s salt because salt is used in both dry curing and wet curing all bacon has a high salt content
Consume too much salt Bon you put yourself at risk of stomach cancer high blood pressure and potentially heart disease the US Department of Agriculture defines bacon as the cured belly of a swine carcass but in the UK belly is traditionally made using the back of the pig otherwise known as the loin this
Kind is fairly hard to find state side but it’s usually labeled as back bacon standard US bacon is instantly recognizable its pork belly with veins of pink meat and white fat cut crosswise into l long narrow slices you’ve also got Panetta an Italian version of streaky bacon again made from pork belly
This variant is rolled up and sliced into thin circles then there’s Canadian bacon which like British bacon is made from porkloin this type of bacon is pre-cooked and smoked and usually looks and tastes a little like ham slab bacon is a single piece of bacon with the Rind
Left on while fatback is a slab of fat cut from the loin and used as lard or cut into strips to be wrapped around lean roasts although the USDA might be something of a stickler for defining bacon as pork belly some companies are willing to be a little bit more liberal
With the term as a result you can find a whole bunch of nonp pork bacon Alternatives out there take shmakin for example despite looking very similar to real bacon this variant is actually made from beef you can also get dartanion uncured a kind of smoked duck bacon that
Extra Krispy describes as featuring a little salt and some lovely fat at first a nice toothsome quality to the meat and then a big honking hit of duck flavor on the back end turkey bacon is a little more common of course while smoked salmon bacon is just a little more off
The- wall in their taste test extra Krispy describes Trader Joe’s salmon bacon as surprisingly meaty with a pleasant hint of smoke along with that unmistakable salmon flavor smoked duls meanwhile has been called the bacon of the sea and is made from a wild sea vegetable similar to kelp traditionally
Pigs have been classified one of two ways lard pigs or bacon pigs you can probably guess which is more relevant here lard breeds were used to produce you guessed it lard they tended to be thicker and shorter than other pigs they could be fattened quickly with a good
Corn diet which was seen as a hugely desirable quality for pigs grown for lard meanwhile bacon pigs were lean and muscular fed on a diet of legumes grains turnips and dairy byproducts loaded up on proteins these pigs would grow more muscle than other breeds making them perfect for the production of bacon
Before World War II the only non-ar breeds of pig were the Yorkshire and Tamworth pigs today however bacon pigs are far more varied in fact only three traditional lard Pig breeds Remain the choca the guinea hog and the mule foot the most popular bacon breeds meanwhile are the Durk Hampshire and Yorkshire
Breeds the three of which pretty much support the entire pork industry most other breeds have dwindled in population with some such as the mule foot teetering on the edge of Extinction as is the case with many animals that are farmed for consumption some pigs live Hard lives before being
Slaughtered for their meat at some pig farms pigs are reared for breeding which means they’re lined up in gestation crates and live through several cycles of pregnancy until eventually they are slaughtered the piglets born from these pigs are sometimes confined in concrete pens and fattened until they reach
Market weight they are then taken to be slaughtered of course this isn’t how it works for all Pig Farms there is a way to make sure your bacon comes from a happier place pastured pigs live far better lives these pigs are allowed to live in an open free environment and can
Graze or forage for food to their heart’s content and it’s not just the pigs who end up happier with pastured farming these pigs are far less likely to contain the antibiotics and hormones that intensively raised pigs are fed and are raised in healthier more hygienic conditions this makes them healthier for
You the bacon consumer just be careful with bacon that comes from free range pigs because this can often mean only the minimum steps have been taken to meet that definition a pig raised in a packed barn with a door at one end is not a happy pig but you may have to ask
Some questions to figure out what you’re getting hang on before you pull a Ron Swanson would you like to sample our vegan bacon 100% meatless yes please just hear us out so how do you make veggie or vegan bacon turns out out it’s easy the method is simple first you
Choose your primary ingredient om my veggies suggest choosing a sufficiently porous ingredient as your base like mushrooms tofu Tempe chickpeas coconut carrots or eggplant next you make a marinade for the Smoky bacon flavor use Liquid Smoke or smoked paprika or both salty and savory flavors can be added
With soy sauce tamari or liquid amino Sour Notes will come courtesy of vinegar and finally sweeter elements of the flavor can be brought in with maple syrup Agave sugar or brown sugar for the best marinade you’ll want to combine all of these oh my veggies suggest one part
Smoke three parts sweet four parts sour and four parts Savory and salty next marinate your base ingredient preferably up to 12 hours in the refrigerator the longer you soak the more intense the flavor will be finally cook your bacon however you like bake tofu pan fry eggplant or Tempe or grill your
Mushrooms or carrots and voila taste y bacon with all of the flavor and none of the dead pig what’s not to like pretty much everyone has tried baloney at some point but nobody ever really wants to know what it’s made of or how it’s made but maybe it’s time that changed from
Pig to Plate this is how balone is actually made the name balone comes from bolognia a large city in Northern Italy where butchers produce a similar meat called Mortadella the ancient ancestor of the sandwich filling we know and love today mortadella has roots that go all
The way back to the Roman Empire as evidenced by certain pieces of classical Roman art and literature for example the Roman author plini the Elder once described how the Emperor Augustus during a visit to the city found himself particularly impressed with the taste of moradel the meat’s main wow factor for
The Romans was its saltiness in fact by the Middle Ages the people who salt cured meats such as Mortadella had formed a powerful Guild that had a significant financial backing in the Italian states the guild even drove up moradel costs by up to nine times as
Much as a loaf of bread but this meat has come a long way since those days although American Producers of baloney might also have big bucks in their bank accounts baloney certainly isn’t the bouis meat it once was the European Union is notorious for regulating the authenticity of a wide variety of food
Products from cheese to champagne and Mortadella is no exception in order for a meat product to be legally considered Mortadella back in Italy it has to meet a number of strict certifications namely authentic traditional Mortadella must be made using a pork sausage no other meats can legally be used in real Italian
Mortadella additionally authentic Mortadella has pieces of fat Incorporated in the sausage giving the slic of the deli meat a characteristically modeled appearance the ground meat and fat Cube cubes are then combined with spices like salt and pepper and placed in a sausage casing unlike other cured meats like salami and
Pudo Mortadella isn’t dry cured instead after it’s finished cooking it’s sprayed with cool water as a result it doesn’t have the same bone dry texture of some of the more well-known cured meats of course it’s abundantly clear to anyone familiar with both that American balone isn’t Mortadella it’s actually more of a
Cousin of Mortadella and a distantly related one at that since us laws don’t strictly regulate what recipes can and can’t be called baloney America’s take on the traditional Italian deli meat has taken on a much more Dynamic Evolution process a lot of different brands use a variety of different meats and spice
Blends to produce their own variants of baloney however USDA regulations do actually have one strict Clause that differentiates America’s take on baloney from traditional mortadella like hot dogs American baloney can’t have small Flex of fat or spices in it as the USDA dictates that all the meat and additives
Must be pulverized into tiny unrecognizable particles that’s why America’s baloney looks so very different from its speckled cousin but beyond that one detail it’s pretty much fair game as to what can go into your baloney different brands and versions use all different kinds of meats from traditional pork to beef to more off-
Thewall conditions like chicken baloney the USDA does say however that the label on American baln must tell you what kind of meat you’re getting so at least there’s that in typical American fashion the cut of meat from which baloney is derived has changed considerably from that of its Italian ancestor while
Mortadella typically uses meat from the back and cheek of the Pig baloney’s makeup consists of what’s known as raw skeletal muscle and other raw meat byproducts such as the heart kidney or liver spit it out spit it out spit it out please don’t swallow it I love it oh
My God I’m sweating raw skeletal muscle is pretty much exactly what it sounds like it’s the muscular tissue that attaches directly to the skeleton of the pig this cut of meat is composed mainly of muscle fibers and connective tissues and is a major component for many other
Highly processed Meats like hot dogs and other pre-cooked sausages the addition of those other meat byproducts is a way from for manufacturers to ensure they get the biggest bang for their Buck adding in parts of the animal that are more difficult to sell ensures that the whole animal can be marketed that way
They don’t have to dispose of the undesirable remains luckily it is possible to find out if you’re getting these byproducts in your balone the USDA says these byproducts must be individually named in the ingredients list as well as what species of animal they come from both baloney and
Mortadella drop on a similar flavor profile which comes from the unique blend of spices used to flavor the two Meats coriander celery seeds nutmeg black pepper and Myrtle berries essentially this is the same blend of spices used in traditional blends of pickling spices except of course for the
Myrtle berries small amounts of nutmeg and black pepper work to give balone and Mortadella that somewhat warm comforting flavor meanwhile coriander and celery seed add just the Right Touch of bitterness to take the edge off all that salt that’s blended into the meat the popular baloney manufacturer Oscar Meyer
Also includes ground mustard powder beef stock and paprika to help make their products stand out from the pack but what really differentiates Mortadella and Balon from their other lunchtime competition is the addition of Myrtle berries which gives them a particular flavor that you won’t find in any other
Deli meats while baloney is full of plenty of processed parts and chemical additives Myrtle Berry is one of the few things you’ll find on the ingredients list that is pretty much all natural it’s also one of the key ingredients that has been carried over from Mortadella the myrtleberry is indigenous
To the Mediterranean and has found its way into a number of different Italian dishes Beyond just Mortadella Myrtle leaves are an especially popular flavoring for roast pork dishes so it should come as no surprise that its berries are the primary flavoring agent in Mortadella and by extension it’s
American cousin in fact the name Mor might even be related to the Italian word for Myrtle Meo since the spice gives the cold cut such a characteristic semi spicy flavor profile Myrtle berries themselves have a slightly astringent citrus-like flavor comparable to juniper berries and rosemary Myrtle berries are
Also the main flavor component in a popular Italian lur known simply as myto this digest teeth even has a flavor according to the Huffington Post that actually kind of tastes like baloney nice huh my baloney has the first name it’s o c a r well that’s great but that doesn’t
Change the fact that there are 18 ingredients in a slice of Oscar Meers beef Baloney and that’s a whole lot of ingredients for a lunch meat that started out as something relatively simple and those ingredients aren’t all meat and spices either while things aren’t all bad for the Brand’s cold cuts
There are a number of questionable additives from corn syrup to a number of strange chemical compounds processed Meats such as baloney tend to get a lot of flak for potentially having carcinogenic properties and Oscar Meyers baloney is no exception in fact one of the ingredients in the company’s baloney
Sodium nitrite is a common additive in processed meats and might actually contribute to their cancer-causing properties while sodium nitrate is an effective preservative in baloney hot dogs and many other meat-based products the international Agency for the research of cancer has said that that ingestion of nitrites is likely linked
To higher rates of bowel cancer one other risky additive in Oscar Meers baloney is sodium phosphate which is generally used to cure meat products and help keep them moist and while the FDA does consider sodium phosphate to be generally safe to eat in small quantities it has been linked to
Elevated rates of mortality for those with kidney disease and cardiovascular disease so once you’ve got all your ingredients Together For Better or For Worse just how do you go about making it into baloney well after all of the meat and fats and spices are ground up into a
Fine mince the mixture is funneled into a sausage casing traditionally sausage casings are made from animal intestines often the same kind of animal as the meat from which the sausage is derived in the case of traditional Mortadella this would be Pig intestine but the jury’s out for baloney animal intestines
Can be hard to come by nowadays in fact many sausage producers have turned to using a chemically derived sausage casing often using compounds such as cellulose collagen or even Plastics but even traditional Italian Morella is allowed to contain artificial sausage casings such as these since it can be
Inconvenient and expensive to obtain the intestines necessary to create a 100% Natural Casing you may find that some of the baloney you purchase in stores has what resembles a red seal around it this is most likely an artificial casing most of the popular brands remove the casing before packaging their balone but if
You’re unsettled at the thought of accidentally ingesting plastic in your next baloney sandwich then be sure to peel off that red casing if you find it Oscar Meyers says all of their casings are plant derived however so if you do happen to digest any there’s really no
Need to panic as you know by now the USDA doesn’t have the same strict regulations on defining baloney that the European Union has for Mortadella but there is one particularly interesting regulation that really separates American balone from its Italian cousin it’s essentially mandated by law that baloney be made using a meat batter
Rather than finely ground up or minced meat this is why baloney and Mortadella look so different despite having similar flavor profiles while the base of Mortadella is a rather heterogeneous blend of meat fat and spices all those components must be reduced to particles when making baloney in America meat
Batters have a fluid homogeneous consistency that created by the Emulsion of animal fats and a liquid while the protein and the meat serves to combine the two liquids into a stable mixture in order to do this effectively the proteins in the meat must be ground down to very fine particles and manufacturers
Must be very careful about the amount of salt and acidic ingredients they add to the mixture otherwise they risk inadvertently destabilizing the batter once the baloney batter has been made it’s funneled into those casings I measure out the dry ingredients I mix in the slurry real slow and load them all into the
Extruder after the meat and spice emolion has been transferred to its casing it’s then cooked this process can differ depending on the brand and variant of baloney and American baln is often cooked differently from Italian Mortadella according to the European Union’s regulations on producing authentic Mortadella the Italian product
Is slow cooked in a warm room for a few hours to a full day depending on the size of the sausages being cooked the Mortadella making process features dry air heaters that heat up the internal temperature of the sausage to around 158° F once the cooking process is
Complete it’s sprayed with cool water and cooled down to stabilize the product before packaging in the United States balone manufacturers have two options for finishing their balone products according to USDA regulations balone is a member of a family of processed Meats called frankfurters you know like hot
Dogs which can be either cooked or smoked because of this many baloney Brands feature a smoky flavor comparable to bacon this of course is just another factor that differentiates the flavor profile of American baloney from the more highbrow Italian product for all of the scary headlines most of us don’t
Fully understand how hot dogs are manufactured or maybe we don’t really want to know but we took a look at the process from start to finish and we’re surprised by what we found join us as we take a detailed look at how hot dogs are really made whether you choose pork beef
Or chicken hot dogs chances are they’re made up of a bunch of different animal parts that most wouldn’t consider Prime Cuts the food and agriculture organization of the United Nations defines those as the raw meat materials used for pre-cooked cooked products are lower grade muscle trimmings fatty tissues Head meat animal feet animal
Skin blood liver and other edible Slaughter byproducts sure the term Slaughter by byproducts may not exactly wet your appetite but making hot dogs means making sure that no parts of the animals we raise and systematically kill go to waste and that’s a concept that most of us can get behind the trimmings
Along with assorted byproducts and variety meats are loaded into giant meat grinders similar to the ones you’ve seen the butcher using to grind hamburger at the grocery store all of those different animal parts are finally ground at this stage to form a sort of loose pebbly textured meat mashup after the ground
Hot dog mixture has been appropriately seasoned and had all the preservatives and bacteria inhibiting agents added it’s time for the really gross part for many this is the stage of the hot dog making process that is accompanied by visuals that will haunt your dreams the entire mixture is Blended with water
Until it is smooth resulting in a pale pink meat mixture that’s roughly the color and consistency of bad buffet restaurant soft serve ice cream the meat mixture is typically pureed again at this stage and the excess air in the Raw hot dog batter is vacuumed out of the
Meat in order to make the finished hot dog more dense and give it a firmer texture from there it’s on to the casing machines to give the hot dogs their familiar shape that’s perfect for buns the biggest retail hot dog brands in the United States tend to be skinless though
Naturaled hot dogs are growing in popularity but whether they end up on Supermarket shelves in a casing or not casing the meat puree is still a big step in the manufacturing process it’s what gives hot dogs their signature shape after all that pink meat batter passes inspection it is pumped into an
Automatic stuffing and linking machine the meat is blasted at high pressure into tube-shaped cellulose casings made from synthetic material which are then Twisted at precise intervals to produce a long string of equally sized hot dogs the production rate of these machines is incredibly fast in fact it takes just 35
Seconds to produce a chain of hot dogs so long it would span the length of a soccer field twice after being stuffed into their casings the hot dog strands are loaded onto giant conveyor racks and rolled through a shower of liquid smoke before moving into an oven with several
Cooking zones here they are thoroughly cooked under controlled temperature and humidity conditions and all that Liquid Smoke has a chance to permeate the casing for an added boost of flavor while they bake after the cooking process is complete the fresh from the oven hot dogs get one more shower this
Time with cold salt water which helps to quickly drop their temperature and get them ready for packaging after cooking and cooling the hot dog links are moved via conveyor to an automatic peeling machine to strip them of their cellulose casings once they hit the peeler the cellulose casings are sliced open with a
Tiny knife and then the hot dogs are blasted with a burst of high-pressure steam which blows off the casing and leaves just the bare naked hot dog remaining a typical hot dog peeling machine can process upwards of 700 hot dogs per minute minute or about 11 and
1/2 hot dogs per second shooting them rapid fire through the other side of the peeling machine like a fire hose next the nearly finished hot dogs move along a conveyor belt where they receive a final inspection the hot dogs get a quality control check to ensure they’re
The proper weight and only tubed meat that could be considered Flawless makes it through these final quality control checks before being passed off for packaging of course Flawless is a term that we use somewhat Loosely now that we know what’s in side of them hot dogs
Which are damaged broken or torn at any point in the process are pulled from the line and prevented from entering the packaging process ensuring that every package of hot dogs you crack open for a backyard barbecue is consistent perfect and ready to hit the grill or your
Person I like getting hit with hot dogs it don’t bother me none guess I’m lucky it wasn’t hot chili day today after the cellulose casing are removed and the finished hot dogs receive a final quality control check the hot dogs make their way to the packaging Machinery here hot dogs are
Lined up on sheets of plastic film printed with all of the graphics and marketing clap trap commonly found on Supermarket dogs the film is folded over and vacuum sealed to preserve the hot dog’s flavor and extend their shelf life and then transported to a stamping machine which prints a fresh St on each
Individual package after packaging the finished hot dogs are boxed and shipped in refrigerated trucks to supermarkets to be loaded into shopping carts and shoved down the gullets of people Nationwide who’s hungry the best how they make hot dogs I don’t want one I’m good have you ever wondered how
Mayonnaise is made or how it got its name keep watching to find out all the Deets on how to make mayo at home plus the international Feud over where this popular condiment originated let’s start with the simple stuff if you’re not big on buying your Mayo off the grocery Tree store shelf or
If you just like trying your hand at new recipes you can absolutely make your own mayonnaise all you need to make a basic homemade mayonnaise is a couple of egg yolks some mixed oils an acidic ingredient such as vinegar or lemon juice and a little salt that’s it the
Method is just as simple whisk the egg yolks in a bowl then slowly add about half the oil while still whisking until the mixture has thickened then whisk in a little vinegar or lemon juice and gradually add the remaining oil whisking the whole time season with the salt add
As much more of the acid as you need then store in the refrigerator for use celebrity chef Jamie Oliver suggests using a little Dijon mustard but it really is up to you experiment have fun with it and see what you can come up with because there’s so much you can do
With mayonnaise and here’s the extra mayonnaise you ordered yum yum enjoy M this is the best stuff it might seem like cooking Wizardry but mayonnaise comes about from all that whisking because of a very specific chemical process a mfic you see some liquids aren’t supposed to be mixed together and
Oil and vinegar are just two of these types of liquids and if you stop whisking they’ll quickly separate that’s where the egg comes in egg yolk contains leapin which is a fat emulsifier adding it to the mixture of oil and vinegar creates what’s known as a colloid which
Is a substance that consists of tiny particles which are slightly larger than Atomic molecules from one substance in this case the mixture of vinegar and oil spread out through a second substance that’s your egg yolk because the particles do not settle they can’t separate out and instead stay bonded
Together essentially adding the egg Yol emulsifier to the mixture of oil and vinegar binds them together and prevents the mix from separating creating in the end mayonnaise think of it like glue but much tastier so now you know how to make mayonnaise at home but what about the
Big Brands after all major food corporations aren’t going to have chefs hand whisking their Mayo in a quaint Country Kitchen much as they’d probably like to Market it that way no step into the factories and you’ll find a rather more impressive if familiar operation taking place in the United States the
FDA regulates that mayonnaise must contain 65% oil in its recipe as well as vinegar egg or egg yolk you can throw in almost anything else but you’ve got to have those ingredients to be counted as Mayo strangely enough turmeric and saffron are out as ingredients since they yellow the mayonnaise and could
Give consumers the impression it contains more egg yolks during the process itself a continuous blending system much like whisking is used to sustain the emulsification of the key ingredients the mixture of vinegar vegar and oil is pushed through a series of pumps to and from large cavities finally
The mayonnaise is pumped down to a bottling station and measured amounts are poured into the jars some are given taste tests for quality control and the rest are shipped off to stores any chef worther egg yolk will tell you that a recipe is only as good as its ingredients and it goes without
Saying that good eggs will go a long way toward giving you good Mayo Bad Eggs however or poor conditions for the chickens laying them will give you bad mayo and maybe even a guilty conscience to boot and while some mayonnaise producers have committed to slightly improving standards for their chickens
There’s still a long way to go in that particular field if you wanted to you could always opt for a vegan mayo and cut out the animal involvement altogether there are plenty of vegan friendly choices on the market but according to the FDA mayonnaise made without eggs isn’t mayonnaise at all
Instead it’s a Mayo like dressing or a sauce though there’s nothing to stop you from using it like you would a mayonnaise let’s say you do want to save a little time and opt for a Big Brand Mayo for your kitchen at home who do you
Go for the choices are many and if you’re already a big mayonnaise eater then the idea of moving out of your mayonnaise-based comfort zone might not seem too appealing but don’t dismiss the idea too readily the folks over at Serious Eats performed a taste test of the major brands in early 2019 that
Included Dukes craft Whole Food 365 Miracle Whip yeah we know but they included it for variety sake Trader Joe’s Helman best foods and blue plate each was tasted plain then with some blanched asparagus then added into a potato salad the tasters were asked to rank each mayonnaise in terms of
Sweetness tanginess and overall preference as well as provide written feedback the result Trader Joe’s proved the sweet sweetest Cy the most Tangy and craft one overall according to the taste testers crafts Mayo was the brightest freshest and most interesting of the lot velvety smooth Mayo craft Mayo the Mayo
Of mayonnaise it was lotted particularly for its onion garlic and paprika flavor dukes and Trader Joe’s came and tied at second while helmet took third down at the bottom surprising nobody was Miracle Whip which contains not just egg oil and vinegar but also fructose corn syrup and turned out to be quote excessively
Cloying and unnatural tasting seems like everyone’s on a health kick and a little wholesome eating never hurt anyone so you’d be forgiven for boing at the fatty contents of mayonnaise and opting for something better for you instead of course you might also opt for lowfat Mayo the
Question is should you and if so which is best time for another taste test according to WebMD mayonnaise branded as light tends to use water as the main ingredient rather than oil while fat free Mayo uses water sugar and modified food starch webmd’s testers preferred helman’s mayonnaise dressing with extra
Virgin olive oil as a light mayo on the basis that it tastes like regular mayonnaise and uses the same ingredients used in the homemade stuff if you’re making it at home using water is one option to stay healthy but making your mayonnaise with egg whites is an another
In that case you’ll get all the nutrients of egg whites including Vitamin B pottassium and protein without any of the fat of the egg yolk of course the thing you’re most likely wanting to do with your mayonnaise recipe is spice it up with some extra ingredients and
You wouldn’t be the first to do so either nowadays there are as many varieties of mayonnaise as there are ingredients Under the Sun if you’ve scoured online for Mayo recipes you’re bound to have come across a few special kinds some of which are are arguably better than the cool white original some
Mayonnaise varieties you might come across include herb based mayos such as basil Dill chive or Ranch Mayo hot mayos such as chipotle pepper corn kimchi or Wasabi Umami flavors such as blue cheese parmesan garlic or pecan Smoky mayos like bacon smoked paprika or smoked cheese other miscellaneous varieties
Such as sundried tomato Teriyaki Red Pepper or Curry or even sweet mayos like raspberry apple or Cranberry the possibilities are endless and the menu is only limited by your imagination we’re still holding out for ice cream Mayo on second thoughts maybe not and just like how you can influence
Mayonnaise with other ingredients so too can you use mayonnaise to influence other sauces in fact mayonnaise is a vital component of many famous sauces proving that this criminally underrated condiment has been hauling its culinary weight far more quietly and effectively than that red stuff people keep slathering over their food some sauces
That involve mayonnaise include ranch dressing which is made from Mayo sour cream and minced onions rul lad a kind of mayonnaise and mustard sauce that includes giren pickles Capers parsley shille Teragon and occasionally anchovies tartar sauce which is mayonnaise with Pickles onion Capers olives and crushed egg honey mustard
Dressing which throws Brown sugar lemon juice and mustard into the equation and thousand island dressing which is made from Mayo tomato sauce sweet pickles and herbs so if you feel like you’ve experimented as much as you like with new mayos why not try messing around
With mayo as a base for a new condiment or sauce you never know what you might invent you’ve probably heard of aoli some very enthusiastic person has probably told you about it he was all over the map he spent 20 minutes talk talking about aoli unless you know any
Better there’s also a good chance you use the term more or less interchangeably with mayonnaise but the truth is there are a few crucial differences between them for one aoli very specifically comes from the region of provans in France and isn’t made with a blender or a whisk instead aoli is
Made by pasting garlic with a mortar and pestl before adding to a combination of egg yolk lemon juice mustard and olive oil and while mayonnaise is an incredibly versatile sauce used in all kinds of ways aoli is used pretty much exclusively as a dip usually for shellfish boiled eggs or vegetable crud
There are similarities though they’re both ulion and work off the same chemical process as each other some Mediterranean recipes insist that aoli is made simply with olive oil mashed garlic and salt forgoing the use of acid or egg yolk aoli basically means garlic mayonnaise and the terms have become practically
Synonymous considering how critical mayonnaise is impact on modern cooking has been it should come as little surprised that the sauce has a long and storied history too and although it’s possible to trace Mayo’s past over the last few centuries there is some disagreement as to where and when it actually originated more specifically
There’s a great deal of Bad Blood between Spain and France over who actually invented mayonnaise one origin story suggests that mayonnaise was invented in 1756 during the siege of Port Mayan on the island of Minorca the personal chef of the Duke de rishu who led the French found the island lacked
The cream he was looking to use in a dish and invented an early version of mayonnaise in its place food writer Tom nean however has suggested the Spanish view that they invented mayonnaise is accurate he said the fact that Mayo doesn’t show up in any of the initial 17th century French recipe collections
Does seem to confirm that the French didn’t have the technology for mayonnaise until the 18th century mayonnaise historian Andrew Smith on the other hand said all of the early recipes say French I believe it oat Cuisine Pioneer antoan Kum claimed the word mayonnaise derives from the French verb
Man which means to stir it could also be a Corruption of the word moones a word derived from the old French word muyu which means egg yoke and then you’ve got the theories that the word derives from Bones based off the town of Bon in southern France this notion goes off the
Assumption that the thick French accent gradually eroded that b to an M over time and bayonnaise eventually became mayonnaise bone appeti believes aoli is the real source of the mayonnaise sauce and that mayonnaise was a development on the original recipe of garlic and oil they note that Bon and Mayan both sit at
Opposite sides of the culinary regions in which aoli originated regions that also share French and Spanish linguistic Traditions it’s from these regions they say that mayonnaise 2o almost certainly came sadly however the specifics appear to have been lost to time there’s a lot more to making canned corned beef than
Just dumping some meat in a can from choosing the cut of meat to adding preservatives to sterilizing the can this is all that goes into it there are a few different ways to make canned corned beef science Direct describes one method in which the meat is canned without being cooked or cured more
Commonly though it’s pre-cooked and cured before going through the canning process delighted cooking confirms that this is the case with most canned corned beef products this method is sometimes called hot packing in the canning community according to Wild Heaven Farms While most consider beef safe to be
Canned raw also known as raw packing hot packing has its benefits for one hot packing can ensure that meat will keep its shape this also prevents it from sticking to the SIDS of the can which is definitely hand candy from a consumer perspective once it comes out of the can
It’s preferable that canned corned beef stays formed into a solid block which enables it to be sliced or diced for Preparation cooking canned meat first helps to make it into a ready to eat final product the name corned beef doesn’t actually refer to Corn the grain instead the name comes from the big
Pieces of salt added to the meat Smithsonian Magazine explains that these pieces of salt were historically roughly the size of corn kernels around the 1600s the British came up with the name corned beef to prer to beef cured using these kernel sized pieces of salt although you may not see these large
Pieces of salt in your can of corned beef salt is still a primary ingredient however since the meat and canned corned beef is usually cooked before canning salt isn’t the only thing helping with preservation according to one quora user who claimed to have worked for a canned Corned Beef Processing Plant salt is
Added after the meat is cooked this helps manufacturers to more easily obtain a concentrated meat product the large grains of salt added after cooking also provide flavor to the final product how is that salty canned corned beef falls under the category of processed Meats in a few different ways the first reason it’s
Processed according to PBS is simply by virtue of it being canned second as meat science explains processed meat can also refer to cuts that are cured or smoked such as sliced ham Canadian bacon Pastrami and others corned beef among them third because canned corned beef is also refined into smaller pieces during
Production it’s considered processed by that definition the meat within a can of corned beef may start in large pieces but after cooking and salting its shape starts to change during this stage of the production process canned corned beef must be minced or ground up before getting packed and shaped within cans
For this reason it qualifies as a type of restructured meat meat science defines that term as meat made from flaked ground or sectioned beef or pork which is shaped into roasts steaks or loaves no matter what method is used to break down the canned corned beef it
Must also be chopped up to take on a new shape when fresh corned beef not the canned stuff is being made a few spices are usually added seasonings including black pepper coriander alls spiced Dill seeds and mustard seeds are used to flavor the meat giving dishes such as
Corned beef and cabbage their flavor but canned corned beef is different check the ingredients list of cans of her for or Palm canned corned beef and the only seasonings listed are salt and sugar and the salt serves more as a preservative than as seasoning sugar is added to Aid
In the preserv process as well as cancel out some of the taste from all the sodium according to meat science another preservative you’ll often find listed is sodium nitrate it’s an ingredient in Iberia and excelsor canned corned beef this ingredient gives the meat a pinkish color which canned corned beef is known
For having it also extends its shelf life and improves the flavor according to WebMD there are some health concerns surrounding sodium nitrate involving its link to diabetes and heart disease some sources recommend against consuming too much of it the BBC explains that sodium nitrate is added to canned meat during
The middle of its production process when a preserving liquid made of salt water and sodium nitrate is usually mixed in then the mixture is injected into various parts of the meat the injection as well as the addition of water helps to ensure that the whole meat product will be preserved the cut
Of beef chosen for the tinned product isn’t the same as what you’d buy at a deli counter to make homemade corned beef a science direct explains traditional corned beef uses brisket which comes from the cow’s chest area but canned corned beef isn’t always made from brisket no brisket tough lean cuts
Of meat such as round steaks Chuck roasts or ribs work best for canning according to very meaty canning meat also requires that as much fat as possible be removed if too much fat is left in it can cause multiple issues including rancidity sealing and heat penetration this is why canned corned
Beef makers opt for leaner cuts that have less fat brisket can of to be pretty fatty so that’s why canners don’t always use it after the corned beef is packed into cans another step step is sometimes employed factories May sterilize the meat filed cans as branica explains these sterilization processes
Usually involve bringing the cans to a certain temperature to prevent bacteria such as the one that causes botulism from forming to achieve sterilization corned beef cans should be brought above boiling temperature or 212° F during this process containers of canned corned beef are placed inside a pressure cooker
Then covered in hot steam allowing both the food and its container to be sterilized simultaneously science direct explains not only does this process sterilize the can but also tenderizes the meat inside in a short amount of time after the cans are finished sterilizing they’ll be removed from the
Pressure cooker then set aside to dry off and cool down after the canned corned beef is cooked ground into smaller pieces and then mixed with sodium nitrate salt and sugar it’s finally time to be packed into cans this process is partially or completely automated in the factories where canned
Meats are made at Keystone Meats for example a machine helps guide the meat into the individual cans then the cans are LED down a conveyor belt where Lids are sealed onto the cans the shape of the cans used can vary and many brands of canned corned beef are known for
Having a unique can shape just look at the rectangular containers that hormel’s canned corn beef comes in as it turns out there are multiple reasons for this shape according to the guardian the shape helps to make the canned corned beef easily sliceable for adding to sandwiches or diable for adding to a
Corned beef hash in addition these cans lack a seam allowing customers to slide out the entire block of meat all at one time historically the shape also has ties to what was the easiest shape to store and transport in large amounts since canned corned beef has roots as a
War ration the steps of the canned corned beef production process are focused on making the meat survive in a can as long as possible the steps involved are pretty laborious because cooked beef only lasts 3 to 4 days in the fridge according to the US Department of Agriculture however canned
Corned beef will last much longer according to very meaty unopened cans will last 3 to 5 years on the Shelf once opened though canned corned beef’s days are numbered leftovers will only last 3 to 4 days in the fridge it’s best to keep it stored in a glass or plastic
Container if you opt to put your leftovers into the freezer corned beef out of a can will last around 3 months according to still tasty survival Freedom recommends putting your leftover canned corned beef into freezer safe storage bags canned corned beef is produced so that it is ready to eat
Right away and now who’s ready to eat my meat it’s not necessary to cook the meat before eating it but before you start chowing down you may find that just getting the can open comes with some unique challenges Square cans of corned beef must be opened with a key luckily
This key comes attached to each can following the instructions carefully will best ensure your can gets opened instructables advises that you remove the key and find where a small metal tab protrudes from the side of the can next place the tab through a hole in the long
Part of the key finally rotate the key around the side of the can bringing the tab with it this will create a cut in the can side that runs along the entire Edge when you’re finished the entire top of the can can be removed exposing part
Of the inner brick of meat if eating the meat out of the can with a fork isn’t for you there are plenty of ways to use the meat in recipes yummy recommends going light on the salt when using corned beef and cooking some ways to eat canned corned beef include corned beef
Hash with eggs a kich or egg rolls despite the convenience of canned corned beef it’s not considered especially healthy according to very meaty canned corned beef is high in sodium as you might expect given how important an salt is in the production process it’s also pretty high in fat and cholesterol it’s
Been linked to illnesses like heart disease and cancer however some potential nutritional benefits come with eating canned corned beef it typically has no carbohydrates and each serving is high in protein ox and palm brand corned beef for example has 11 gr of protein per serving the Mayo Clinic suggests
That a 165 lb person should consume about 60 g of protein per day so a serving of corned beef is a good start toward that goal how many Dolphins died to get your tuna in a can the answer isn’t zero there’s a lot more drama behind your tuna sandwich than you
Thought when it comes to different types of tuna you can find you are likely to immediately think of light or white tuna that’s because this is one of the clearer distinctions you’ll notice in the grocery store aisle according to starkist light tuner comes from skipjack and yellow fin and is characterized by a
Tannish pinkish color soft texture and a flavor akin to chicken thighs on the other hand white tuna can only be made from albore contrary to what its name suggest white tuna appears light pink and has a firmer texture and a milder flavor comparable to chicken breasts of
The two white tuna has a slightly higher fat content and thus higher levels of omega-3 fatty acids there are other species of tuna that although not primarily IMM marked for canning are worth noting among these are blue fin tuna and as the most expensive tuna species blue fin tuna’s lifespan can go
20 years you’d be hardpressed to find it served any other way but in sashimi and sushi if I were a lion and you were a tuna I would swim out in the middle of the ocean and freaking eat you pole and line fishing as well as handlining what
Fishermen do during surface trolling are the most ecological fishing methods although they seem pretty straightforward they do require a lot of equipment according to the food and agriculture organization of the United ations there is a sequence of four main operations during fishing to make things even more complicated each kind comes
With its own unique set of tools needed to do the job the first method involves baiting hooks which require Nets and light attraction devices for small fish and Squids that will be used as bait Frozen bait is sometimes also used though it may not be as effective the
Second focuses on school locations which requires acoustic instruments like an echos Sounder the Third method demands setting hand lines which requires lines of varying lengths and hooks finally the fourth tuna wrangling method is landing catch where fishing laws are placed under a cover that’s been sprayed with
Undercover or boxes with ice in cases where the tuna that’s been caught is large it must be kept in an individual box with ice what’s more the lines must also be strong enough to not only carry the fish but to manage its Escape attempts some of the most popular tuna
Fishing methods include pole and and line fishing surface trolling long line fishing and puran fishing pole and line fishing uses handheld poles with short lines and baited hooks to catch tuna specifically where a Skool has been located surface trolling is when a boat slowly drags lured poles and lines
Across the ocean’s surface any tuna that is caught is quickly reeled in and unhooked by the fisherman aboard before the line is placed back in while pole and line fishing along with trolling are specifically aimed at catching t tuna long line purse sign fishing and Gil Nets are less precise other animals are
Easily caught up in these latter methods which are exceptionally harmful to the environment while issues with by catch Center on dolphins it is now clear that these methods can harm other species including Turtles swordfish and young tuna that should not be caught nor kept it’s Brook trap hope you like fish I love
It thanks the International Seafood sustainability Foundation reported that 64% of shark catches in the Indian Ocean can be attributed to gilet fishing as such it’s important to check that the tuna you consume has been caught using ecologically sound methods food source information says that after tuna has been caught hopefully using ecological
And sustainable methods and stored cold it is thed in water tanks sorted according to size and then pre-cooked in order to remove any unw wanted oils this process of precooking can last anywhere between 45 minutes and 3 hours next the tuna is left to cool then stripped of
Bones and skins before the meat is separated into light and red categories light meat also referred to as loins is what’s used for canning while red meat is often used to make pet food the loins are cleaned in preparation for canning during the canning process the tuna
Along with cans are washed cooked and sterilized this is done to make sure that any life bacteria area that may still be present inside the sealed cans is completely removed they are then left to cool before being labeled and assessed for leakage or contamination before they’re declared ready for
Shipping and retail for most people the choice between water packed and oil packed tuna comes down to a matter of taste perceived healthiness or both according to Liv strong water packed tuna contains 66 calories per serving compared to the 145 calories typical of oil packed tuna so if caloric intake is
Your biggest concern water packed could be the best way to go one of the greatest benefits of tuna is its richness as a source of omega-3 fatty acids water packed tuna reportedly trumps the oil packed Variety in this regard but much of that nutrient could be in the oil according to clean plates
One way to get the most out of that omega-3 fatty acid Rich oil is to use it deploy it as an ingredient in your homemade salad dressings for instance or make mayo from scratch oil packed tuna also trumps water pack when it comes to selenium and vitamin D while half a cup
Of oil packed tuna contains 55.5 microG of selenium which supports the body by lowering oxidative stress and inflammation while aiding immune and thyroid function according to Healthline the same amount of water packed tuna contains 48.7 microgram these same amounts of oil and water packed tuna also contain 4.9 microG and 0.83 microG
Of vitamin D resp respectively ultimately whichever one you choose will come with its own benefits and drawbacks compared to the other what really matters is that you enjoy your choice the phrase packed in water is pretty straightforward however different types of vegetable oil can be used to make oil
Packed tuna such as soybean sunflower and canola oil just as long as it’s not olive oil tuna packed in olive oil will usually be specified as such on the packaging once the above distinctions are made other seasonings and flavor ings can be added to the mix among these
Are spices along with extracts and oils that can include salt lemon flavoring and garlic sleep well Miss Lucy the garlic will protect you vegetable broths are also a feature here though they must contain at least two vegetables from a specific list such as beans carrots cabbage celery or bell peppers
Surprisingly enough vegetable oil can also be a flavoring in water packed tuna however it can only make make up 5% of the total can contents in order for it to qualify as water packed in cases where the tuna is smoked similarly to olive oil packed tuna it will be marked
Accordingly the safety of canned foods is Paramount with any type of food canned tuna is no exception given the rigorous sterilization processes used during canning sealed tuna cans are about as safe from foodborn disease as a food can be per food source information this means that any dates regarding to a
Can’s Best Buy or s HBY deadlines are more about the quality of the tuna rather than its safety for home canning however food safety is dependent on how closely the caner follows canning and sterilization guidelines according to the National Fisheries Institute you can help maintain the quality of your canned
Tuna by storing the cans at room temperature and keeping them off the floor like on a Pantry Shelf with other canned or Jarred Goods try placing older cans in front of newer ones in your pantry in order to remind yourself to use the older ones first if you’re ever
In any doubt about canned tuna or any other Foods in your kitchen you can always access the USDA guide to food safety and handling to be extra sure before whipping up your next amazing tuna salad tuna salad sandwiches tuna melts and tuna salads these are The Usual Suspects you’ll find at the table
When you catch a whiff of canned tuna however there are plenty of ways to spice up your tuna salad and a lot of it comes down to your sense of taste Jesus it’s like he’s staring back at you oh no no no no water sh sensy for instance you can give it a
Hit of warmth with a curry powder blend containing Curry Leaf turmeric cardamom and cumin for instance you can also sample the sweetness of dill or the zesty kick of lemon pepper if you don’t have lemon pepper on hand you can easily make your own by grinding up sea salt
Pepper and lemon zest according to greatest you can also add a bit of Razzle to your tuna salad by foregoing the traditional Mayo entirely and instead adding dress dring or mustard Greek yogurt or sour cream or hummus consider adding texture with chopped nuts seeds and crunchy fruits such as
Pears and vegetables other creative ways of preparing your can’s tuna include using it in a variety of pastas white bean soups tuna cakes or burgers and incorporating it in a tonato sauce for bread or appetizers the possibilities here are practically endless tuna stir fry anyone according to BBC good food
100 G of canned tuna contains about the same nutrients as the same weight of fresh tuna for starters you’ll get about 24.9 g of protein from a 100 G can of tuna it’s also a valuable source of amino acids B vitamins calcium magnesium and vitamin D these help to protect you
From heart disease and support the health of your skin bones and brain when it’s packed in brine or water canned tuna is also low in fat combined with its high protein content this nutrition profile can Aid in weight management while canned tuna does boast an impressive profile of health benefits
Moderation is still key per Eat This Not That one can of tuna contains about a quarter of one’s daily recommended amount of sodium your body needs sodium to support the contraction and relaxation of muscle regulate your balance of water and minerals and maintain nerve function according to Harvard School of Public Health however
When sodium is consumed in high quantities it can lead to bloating and over the long term can increase your risk of heart disease stroke and high blood pressure we cannot consider the health benefits of tuna without considering the potential dangers of mercury this potential contaminant is another reason why moderation is key
When it comes to eating tuna according to Healthline Mercury seeps into marine life through natural and man-made industrial processes that emit mercury into the atmosphere and ocean water because tuna feeds on other smaller fish that already contain mercury it ends up collecting more of this heavy metal than
Many other Seafood animals a persistent issue for large predatory oceangoing fish for instance 85 G of light tuna can contain a Mercury concentration of about 10.71 microgram while the same amount of albore tuna can contain about 29.75 microG given that the EPA advises that you only consume a maximum of
0.045 microgram of mercury per pound of body weight in a day according to health line one 85 G serving of albor tuna contains a serious dose of the stuff consuming more of this toxin than your body can handle will potentially result in mercury poisoning per Vice symptoms of milder cases of mercury poisoning
Include coloring in the cheeks swelling itching burning or even feeling like insects are crawling Under the Skin more serious cases are signified by heightened blood pressure lowered cognitive function and lung kidney and visual impairments in 2019 the BBC reported that Japanese sushi boss and self-proclaimed Tuna King kioshi Kimura paid $3.1 million for
A612 blue fin tuna at Tokyo’s first fish market auction of the Year sold to you thank you so much sir at the time Kimora had already been the highest bidder for seven out of eight years this time he paid more than twice his already mindboggling 2013 bid of $1.4 million
Such a high bid for the blue finin which is listed as an endangered species by the World Wildlife Fund was reportedly a status symbol given how low blue fin catches had been in the previous year according to rarest there are several other expensive tuners that deserve mention firstly Sashimi grade albor tuna
Can be served as a mid-range luxury dish with fets as big as £1 going for $195 Sashimi grade albacore is exceptionally rare as it’s of such high quality that it can be eaten raw although like lower grades of albore yellow fin tuna is also commonly canned high quality varieties of this tuna can
Go $30 per pound with maximum weights of up to 400 lb have you ever wondered what the heck goes into making bourbon what’s the process behind those Rich notes of vanilla caramel oak or Cedar bourbon lovers everywhere keep watching so let’s open that bottle of lier hey bourbon take me home before you
Can make bourbon it’s important to understand what a bourbon is and what a bourbon is not a whiskey must meet very strict guidelines in order to be considered a bourbon and yes those guidelines go beyond merely being made in Kentucky though you’ll find a lot of
Bour BB experts will fight on that rule with the Bluegrass State residents remaining firmly on the side of all bourbon must be made in Kentucky whereas everyone else takes a broader approach to the definition Smithsonian Magazine says according to the experts bourbon distilling isn’t technically limited to Kentucky instead a bourbon must fall
Under six guidelines first it has to be made in the United States anywhere in the United States secondly it must be aged in new charred White Oak barrels third it must be at least 51% corn fourth and fifth it must be distilled at less than 160 proof and barreled at less
Than 125 proof lastly there cannot be any additional coloring or flavoring added for relaxing times make it centory time each whiskey including Bourbons starts with a mash bill which is basically the master distiller’s recipe for that particular whiskey it tells the distiller exactly what grains need to go
Into the whiskey from the start in what ratios however remember that in order for a whiskey to be a bourbon at least 51% of that grain ratio must be made up of corn other grains that can be used include malted barley rye and wheat the ratios of each impact the taste of the
Final product as Southern Distilling Company notes a whiskey with more corn will have almost a syrupy flavor while Rye heavy whiskies are more Savory Bourbons with a heavy portion of molted barley will typically taste maltier and tofes while Bourbons with a heavy amount of wheat will taste clean with a soft
Sweet undertone the final ratio and mash build depend entirely on the individual distiller the Only Rule again is that they include at least 51% corn so then how do you go about actually creating the bourbon Mash according to Master Class the corre direct portions of grain
Are combined and then added to water and yeast typically in a very large vat the mixture is heated and stirred creating the bourbon Mash but even at this point in the process careful consideration is taken when choosing the yeast and even the water as both impact the final product according to vine pair
Distillers will either use their own proprietary strain of live culture yeast that they’ve been growing at their Distillery for decades or they’ll purchase yeast from a dedicated producer in other words they’re not going to the grocery store and picking up a packet of dried yeast like you’d use for baking
Many distillers also say that Limestone water is necessary for bur Ben making and it just so happens that Limestone water is abundant in Kentucky then again turning a wh if into a that’s it be pretty tasty yes sir after the bourbon Mash is created via the perfect quantities of
Grains as well as the right yeast and water it’s left to ferment the fermentation process doesn’t take long masterclass says from 1 to 2 weeks but other distillers are finished with fermentation in as little as 3 days the fermentation process allows for all of the ingredients to break down on a
Chemical level creating alcohol often the distiller will add more yeast and sour mash around this time the sour mash is a mash liquid that’s been left over from a previous batch of bourbon mash and helps the new Mash reach the correct pH levels think of it as similar to a
Sourdough starter or kombucha scobby you need a little bit of something old to make something new the tradition of using sour mash came about in the 1800s to help distillers produce a consistent product over multiple batches today every major US whiskey Distillery uses the sour mash process but it’s not
Entirely necessary to create a bourbon and it is possible to find some micro distillers who do not according to Whiskey magazine as the whiskey Professor explains there are two separate distilling processes that the fermented mixture must go through before barreling the first distillation process happens before the liquids and solids are
Separated once the mash is fermented and has a low alcohol content it’s known as distiller’s beer it’s sent into a still where it’s heated making the alcohol Vapors rise these Vapors travel through a tube that condenses the vapors turn them back into liquid this higher proof
Liquid is reserved and sent on to the second distillation process in a doubler and the proof increases even further this liquid is almost ready for barreling and can be held in a retention tank until that time but what about all those liquids and solids that the vaporized alcohol Left
Behind after fermentation and one round of distillation are complete the remaining mixture is strained separating the liquids and solids the liquid squid can be used as that sour mash that’s added to new Mash later but the solids have a very different destination while some distillers May toss the solids
Known as distillers grain others will ship the grain to Farms where it’s used as livestock feed while that may seem a little odd and possibly harmful to the chicken and cows for which the feed is intended after all this grain mixture has been soaking in a bourbon adjacent
Liquid for days research says the mixture is actually a very healthy and low cost option for Farms the Iowa Corn Growers Association notes that distillers grains are filled with protein fat minerals and vitamins and since about 990,000 tons of distillers grains are produced in the United States
Each week the mixture is readily and affordably available but back to the alcohol at this point the bourbon is waiting in the retention tank for barreling however before a distiller can add the bourbon to just any old Barrel they must choose the perfect Barrel which is a whole task
In and of itself barrels are produced by Coopers just a fancy name for a barrel maker and the barrel making process is just as important to the end bourbon as any other part of the whisky’s creation one eater article looked into the barrel making process by interviewing the
Owners of the adarac barrel Cooperage there Coopers purchased Missouri American oak wood which is known for being impervious to water and relatively low on tannins they thanks to the growing areas’s heavy rain and snow the wood is aged 2 to 5 years then mechanically shaped into the recognizable Barrel curvature after all
The wood slats are the right size and shape a ring is attached which keeps it all together then the new Barrel is heated and charred some Coopers use Steam for this While others use fire after the barrel cools it’s cauterized sealed sanded and shipped and only then
Is the barrel ready to be filled with bourbon good man you set him up and I’ll knock him back Lloyd one by one after the bourbon is in the barrel it sits there for a while and just like there are a lot of rules regarding what goes into a bourbon there
Are a lot of rules regarding how long a bourbon is aged as Southern Kitchen States a bourbon must be aged for at least 2 years but no more than 4 years if it’s to be called a straight bourbon whiskey if a bourbon is going to be called a bottled and bond bourbon it
Must be aged for at least 4 years if a bourbon is a mixture of multiple Bourbons aged for multiple time spans the number on the bottle should reflect the youngest bourbon’s age typically the longer the bourbon stays in the barrel the more flavor it develops however that’s not always the case most Bourbons
Hit Peak flavor around 5 to 10 years and other factors such as environment also play a role in developing the flavor once the bourbon is in the barrel Beyond just knowing how long a barrel of bourbon has been sitting in the Rick house how does a distiller know the
Bourbon is done by tasting it of course the master distiller at a Distillery will sample Bourbons directly from the barrel and decide which are ready to be bottled Master distiller Maryanne Barnes said she must be able to identify the nuances of flavor profiles of each of her distilleries Brands as well as be
Able to identify a barrels proof and any defects upon tasting so it’s my job at the end of the day to make sure that it what what’s going into the barrel is as high quality as as we can make but tasting all that bourbon isn’t as fun as it may sound Barnes said
She’s not allowed to smoke can’t wear perfume on the job and does quote a lot of spitting she also has to recalibrate her senses every once in a while using scent jars to ensure she’s accurately picking up on Flavor notes like Oak Cedar and pepper she can reportedly do
50 tastings of a 140 Proof bourbon before her mouth goes numb compared to the average Drinker six tastings once a master distiller approves a barrel of bourbon for botling it can either be chilled for further development difford’s guide says this can remove any molecular proteins that might make the bourbon hazy or diluted
After bottling or it can be directly bottled to bottle a whiskey whiskey Advocate explains barrels will be mechanically dumped into a trough the whiskey is transported into a holding tank and then through an automated bottling process those sometimes employees are used for special parts of the process such as dipping each Maker’s
Mark bottle into its iconic red wax the process is quick Heaven Hill Distillery can reportedly fill as many as 21,000 bottles per hour any leftover items from the process are in many cases used in a new or inventive way such as the distiller’s grain which as mentioned
Feeds livestock or the leftover fusal Al alcohol from distillation that’s sometimes used in perfumes some distillers even use the fusal alcohol as a power source from there the bottled bourbon is shipped to your favorite local liquor store and then it’s up to you to properly store your bourbon at
Home so that all of that hard work on behalf of the distillers Coopers and others doesn’t go to waste remember the saddest thing in life is waste of talent you could have all the talent in the world but if you don’t do the right thing then nothing happens Heaven Hill
Dist recommends that you store your bourbon in a cool dark spot away from heat and sunlight additionally always store your bourbon bottles vertically never horizontally and make sure to use a sturdy shelf where bottles won’t be in direct contact with a floor or wall likewise don’t store your bourbon bottle
Near an oven in the Attic or in the back of a car you want to keep the bottle somewhere between the upper 60s and lower 7s F if you’re collecting whiskey that you weren’t putting on display immediately medely consider storing it on industrial style shelving in a clean
Dry basement though we also totally understand if you don’t want to wait to drink that whiskey long enough to start a collection if you’ve ever wondered what Vienna sausages are made of you’re not alone from meat grinders to Liquid Smoke showers these tasty little sausages endure a long journey from the
Factory floor to the shelf of your pantry the process of making Vienna sausages starts with a huge funnel leading down into an industrial meat grinder that’s where workers dump keeping bins of meat triin from chicken beef and pork most Vienna sausages contain these three types of meats
Making them similar to Hot Dogs meat triin are exactly what they sound like when Meat Packers prepare Steaks and Chops they have to cut off uneven and fatty pieces of meat those pieces are the trimmings these irregularly shaped bits would be difficult to sell directly to Consumers so they freeze them into
Blocks and ship them to factories there’s a limit on the amount of animal fat that they can include because the US Department of Agriculture or USDA requires that sausages contain no more than 30 % fat the best way to know what type of meat is in your sausage is to
Read the ingredients label on the back of the can since the recipes at different plants can vary some Vienna sausages contain only chicken and companies label them as such most others contain a high percentage of chicken and less beef and pork the chatter around Vienna sausage says it includes
Distasteful ingredients organs like the heart liver kidneys or Worse Infamous pink slime did they find anything they found a little bit of that pink slime who knows what goes into those industrial meat Grinders fortunately the USDA has strict rules about the way companies label the ingredients in sausage and the agency’s
Food safety inspection service ensures manufacturers comply this means that Vienna sausage makers have to clarify the contents on the ingredients list flip the can over and the ingredients have to say which species of animal these came from and what they are you’ll never see the words pink slime on a
Label though that’s because it’s another way to say mechanically separated meat machines produce this ingredient by forcing meat and bones through a c under high pressure creating a pink slimy puree the USDA prohibits the use of mechanically separated beef in human food but mechanically separated pork is acceptable companies must label it as
What it is though and sausages can’t contain more than 20% mechanically separated meat on the other hand they can include any amount of mechanically separated poultry they want both have to appear on the ingredients list as mechanically separated though grab a can of libes or armor Vienna sausage and
You’ll see the first ingredient is indeed mechanically separated chicken after grinding meat trimmings and mechanically separated chicken into a thick goo Factory workers start pouring additional ingredients into the batter adding water or ice Smooths out the mix and helps make everything more homogeneous it serves a second purpose
As well keeping it cool all that grinding can heat the mix if the batter gets too hot it’ll cook prematurely so ice is extra handy there’s a limit to this though the USDA says cooked sausages can only contain up to 10% water high water content poses the problem of shrinkage while cooking
Though that’s where starch or binder flour comes in to SA save the day this ingredient ensures that the final product will preserve its shape as it Cooks workers pour in bags of salt and spices as well finally and surprisingly a stream of corn syrup gets poured into
The batter this will make the final sausage sweetly attractive to The Taste Buds machines like huge blenders then puree the batter and vacuum out air pockets to make a smooth Emulsion after integrating the various ingredients when casings are filled with Vienna sausage batter here’s what happens first a
Funnel directs batter into a machine that uses just the right amount of pressure to push it through a spout on that spout there’s a tube of casing a worker makes a knot at the end of the casing and batter starts flowing into it the casing expands as it fills and
Rollers pull the hose of sausage steadily along one length of Vienna sausage before cutting can measure 80 ft in the most advanced facilities Machinery automatically Loops the sausage onto hooks in other plants it’s spread on a stainless steel surface until workers hang it on racks to wheel
It to the smoker you may be wondering about the casing since you’ve never seen it in a can of vien SA sausages all sausage Cooks in membranes but there are different kinds edible collagen and indigestible cellulose factories use cellulose casing to make Vienna sausage it’s porous so the flavor of liquid
Smoke can seep in as it Cooks since this casing is difficult to digest machinary strips it off before packaging that’s why you’ve never noticed it hickory smoke flavoring is one of the ingredients listed on barbecue flavored armor Vienna sausage in some cases workers mix artificial smoke into the
Batter but there’s a better way to give sausage that distinct taste and it’s not by using wood smoke in 1983 Robert R herfeld of the Baltimore Spice Company applied for a patent under the title apparatus for shower applying Liquid Smoke held’s invention was a shower that recirculated Liquid Smoke over a
Constant flow of sausage according to hersfeld smoking is a particularly important step in making skinless products like hot dogs or Vienna sausage the reaction of the smoke particles with the protein in the meat causes a sort of coagulation on the surface that holds the wiener together after stripping the
Casine before for his invention manufacturing plants had to wait around 25 minutes after each batch of sausage since they used Liquid Smoke Mists using held’s machine the production line never needs to stop after the drenching of liquid smoke the sausage moves along to an oven where it bakes then when it
Comes out of the oven the product gets another shower this time cold salty water pours over the steaming meat to cool it quickly for packaging you may have notice that Vienna’s sausage doesn’t have tied off ends like hot dogs or cocktail sausages this is because Machinery cuts the sausage into 2in
Lengths just the right size to fit in the can before that happens though the caseing needs to come off and that involves a sausage peeler the sausage peeler must be the most fun machine in the whole Factory it uses a tiny knife to cut the casine steam then blows it
Off and a vacuum sucks up the Disposable cellulose to prevent mistakes the casing often comes with a dark stripe to make it more evident whether sausage has been peeled or not what makes the machine so entertaining though is how it shoots sausage out in the case of Vienna
Sausage it looks like lengthy pink hoses bursting out next workers feed those pink hoses of meat into an apparatus that chops them into perfect little Vienna sausages such a machine has only existed since 1955 when the patent office granted an application from Bernard T henskin his machine not only
Cut the sausage to fit the can but then turned the metal container as well preparing it for cealing henskin gave Vienna sausage the shape we know today Maple Leaf theen sausage the little sausage that’s a little part of our lives a USDA manual from 1911 describes how plants used to get the Vienna
Sausages in the can this repetitive labor fell to women who manually stuffed individual sausages in the cans for about 40 years this step of packaging Vienna sausage was a source of employment but then machines took over the apparatus described by Bernard henskin 1955 patent meant that these can
Stuffers were laid off or placed at other workstations his invention wasn’t the first of its kind but previous Machinery harmed the sausage while slicing and got gummy from the bits that stuck to it this new piece of equipment was an improvement to today similar machines continue to swiftly cut count
And group sausages into up to 400 cans per minute most often a can of Vienna sausage comes with seven pieces but these loaders also allow plants to adjust to lower numbers if necessary sausage filed cans travel along a conveyor and stop under nozzles liquid shoots out filling the cans in less than
A second then they zip away to their next stop the type of packing liquid depends on the variety of Vienna sausage if it’s the original flavor the liquid is chicken broth Armor’s hot and spicy flavor rep places broth with tomato puree hot sauce and vinegar the Barbecue variety contains water tomato paste
Vinegar smoke flavor and Worster Shire sauuce little Saucy little tooo Saucy this liquid filling for each of the flavors has been carefully designed to preserve the sausages but that wasn’t always the case in 1961 Ralph triller and Virgil rup of high-grade food products turned in a patent application with the title
Product for packing Vienna sausages within it they described a problem the fluid in Vienna sausage cans usually usually water or brine was leeching the protein and seasoning from the little wieners the longer the sausages were in the can the more severe the loss of taste and quality triller and rup
Proposed a healthier alternative they suggested filling cans with broth to preserve and add flavor this practice became commonplace and now the idea of Vienna sausage without the thick gooey liquid is unimaginable seamers are the machines that seal cans of Vienna sausage they look like giant wheels with
Can sized holes around the edge the first hole grabs the can the second places the lid and the third seal it the last hole pushes the product back onto the conveyor belt again in just 1 minute this apparatus can process 300 to 600 cans of the anos saage once the cans are
Back on the line again water sprays over them to ensure that they’re clean the cans are then loaded into enormous baskets or racks these containers will then FY the cans to a pressure caner if you wanted to can Vienna sausage at home you would need to put your jars in a
Pressure caner for between 75 and 90 minutes to prevent spoilage plants that produce canned Vienna sausage have to do the same but specializ Iz machinery called retorts do it much more quickly retorts can come in different shapes and sizes the smallest ones look like giant pressure cookers they have a manual lid
That opens and shuts at the top workers use small cranes to lift huge baskets of cans and put them inside the biggest Vienna sausage factories like armor or Libby have Box Car sized retorts that take several canfil racks and process them all at once after coming out of the
Retort cans cool and then go through a labeling machine they also go through a series of quality controls like a weight check it’s a high high tech process from start to finish more Hightech than kangaroos even with the fabulous machines and fantastic technology that companies use to make Vienna sausages
Sometimes things go wrong for example in February 2023 ConAgra Brands recalled nearly 2.6 million pounds of Vienna sausage workers noticed leaking cans and warehouses and reported the problem something had gone wrong and the cans got damaged during the ceiling process fortunately they caught the mistake before anyone ate the product and got
Sick there are so many precise steps that could have caus caus the issue maybe the cans were slightly dented from the very beginning perhaps the rollers on the can seamer got bent out of shape whatever it was this error is responsible for millions of pounds of
Food waste and likely cost kagra a huge amount of money not to mention the Public’s loss of faith in Vienna sausage there are huge benefits to mass manufacturing but this experience has highlighted one of the main disadvantages perfectly fried eggs fluffy pastries heck just spread it on toast forget everything you think you
Know about lard here’s the on this once popular fat product lard is simply rendered pork fat but pigs have lots of fat and fat from different areas will yield lard with slightly different qualities in general lard is made from one of two kinds of fat back fat and fat
From around the pig’s kidneys which is known as Leaf fat lard made from the leaf fat has a milder more neutral flavor and a paler color so it’s preferred by Bakers for sweets such as pies and peas trees they’re just honey sweetened batter go on deep fried and
Hog large lard you say on the other hand back fat yields lard with a more distinctly Porky taste that’s not necessarily A Bad Thing and in fact can be a plus depending on how you plan to use your lard leaf lard is also much more expensive than back fat since
There’s a lot less of it so if you’ve made or purchased a batch of pure leaf lard it is wise to save it for preparations that showcase its clean flavor and pale color to turn raw pig fat into lard you need to melt the fat and separate out any impurities the
Process is called rendering there are two basic ways of rendering fat dry rendering and wet rendering both can be used to make lard dry rendering as its name implies involves melting the fat directly in a container with no added liquid wet rendering on the other hand involves melting the fat by steaming it
Or cooking it in water in industrial settings the melted fat generated by wet rendering is skimmed off the top of the water or separated from it with a centrifuge homecooks making lard by wet rendering can simply refrigerate the melted fat until it hardens then drain off any remaining water that hasn’t
Evaporated during rendering both methods have their advantages and disadvantages dry rendering introduces a slightly higher chance of burning the fat before it’s fully rendered since it’s directly exposed to heat wet rendering requires the additional step of separating the residual liquid after the fat has melted and each method generates a different
Flavor profile wet rendering creates lard with a lighter color milder flavor and tire smoking point while dry rendering creates lard with a toastier color and lower smoking point fans of homemade lard can go on forever about how much better it is than that random box stuff from the supermarket
Besides generally being fresher homemade lard is free from the preservatives and stabilizers commonly added to Industrial lard plus if you choose to make your lard with fat from a pasture raised Pig it’ll more likely be free from any potentially harmful chemicals found in conventionally raised pork in addition
Lard proponents will be quick to tell you that unlike solid vegetable shortening lard is free from one particularly unhealthy type of fat it’s called trans fat an industrially produced oil common in the baked packaged and fried foods we eat every day but while homemade lard and the small batch artisanal lard you can
Sometimes find at butcher shops and farmers markets are indeed free from trans fat that’s not the case for all industrial lard some brands of shelf stable lard are produced using hydrogenation resulting in the presence of trans fats so you’d be getting a double whammy of both saturated animal
Fats and trans fats if you do want to try making at home keep watching to make good quality lard you need to start with good quality pork fat most importantly you should ensure the fat you use is fresh since the fresher the fat the fresher and cleaner your lard will taste
So you know don’t just go dumpster diving for the stuff the richest creamiest fat the world fat of the land ideally you should use fat from an animal slaughtered within the past 5 days fat any older than that will render into lard with inferior keeping qualities and a lower smoke point once
You have your fat remove as much of the Rind as possible as well as any bits of lean meat that may be attached since they can darken the Finish lard fat for lard making can be purchased online or from a butcher most butchers will have
Pork fat on hand even if it’s not on display but if you want to get fancy some serious Cooks recommend seeking out Farms that pasture raise their pigs to obtain the freshest highest quality fat animal store residue from food additives and chemicals used in conventional commercial farming in their fat so using
Fat from animals that have been raised without these chemicals ensures you won’t be consuming them either well-made lard can range in flavor from completely neutral to faintly Porky and both types are acceptable some fans prefer their lard with a more distinctive flavor it’s basically uh lard PS um and it is a
Delicious however gamey Brown lard is not what anyone wants ideally your lard should turn out Pure White when cooled and hardened first remove any rind or bits of lean meat from the fat you plan to use before rendering it cut the fat into small pieces this will not only speed up the
Rendering process but also ensure any impurities such as bits of skin render out fully next be sure to render your fat over low heat higher heat can brown or burn the fat which again is not what you want also stir the fat regularly as it renders to prevent it from sticking
To the sides or bottom of your cooking pan Which can also result in Browning finally don’t overdo it take your lard off the heat as soon as it’s fully rendered you’ll know it’s ready when the cracklings or crispy bits of fatty residue turn Amber and steam stops
Rising from the hot fat meaning all the water has been cooked out lard is valued by Cooks around the world for its great frying qualities and the tender flaky quality it lends to baked goods it’s also valued for its relatively neutral flavor well- rendered lard will be mildly flavored enough not to overwhelm
The other ingredients in a dish in some cases it’s even better than butter some lard fans love it enough to eat it as a snack it’s delicious right here if you count yourself a among these fans you might want to try a relatively little known but super rich Italian specialty
Lardo or cured flavored pig fat traditionally it’s treated like a cold cut and served in ultra thin melt inyou mouth slices on toasted bread or used in pastas other cultures around the world have similar preparations while it sounds fancy and exotic in reality it requires far less Hands-On work than
Regular rendered lard all you need to do is procure a good quality piece of pork back fat rub it with salt curing salt and flavorings that may include Rosemary bay leaves and pepper seal in an airtight plastic bag and set it in the refrigerator for at least 3 months to
Cure cut into thin slices to serve it will keep in the fridge for about 4 months while making lard is perfectly safe for those who know their way around the kitchen it does have its risks even though lard is rendered at low heat melted fat can seriously burn your skin
And the risk of a grease fire is real especially if you get distracted and walk away from the stove so keep a close eye on your lard and don’t let it overheat if your lard does Catch Fire do not pour water on it the burning lard
Will just float on top of the water and might spill out of your pot sparting the fire to put out the fire use a fire extinguisher if you have one or quickly cover the pot with a lid and remove it from the heat to smother the Flames also
Remember your finished lard will be hotter than it looks it’s deceptive because it won’t bubble like boiling water so if you plan to store your lard in plastic containers ensure the lard is below 212° F before filling the containers to keep them from melting and if you’re using glass containers use
Only those designed for canning and pre-warm them so they won’t shatter when filled with hot lard as you render your lard you’ll notice the cut up pieces of pork fat gradually shrinking as they start to liquefy as the rendering progresses some of the pieces stubbornly refuse to melt any further instead
They’ll stay intact and at some point will start to fry and brown in the liquefied fat don’t be alarmed by this these fatty bits or cracklings are not only a totally normal byproduct of large rendering but to many are the best part of the long process because they’re a
Rich crunchy and utterly delicious little treat if you enjoy pork rinds cracklings will be right up your alley pork rind por crime you can always just s them and snack on them but creative Cooks have found numerous other ways to use them they are a great substitute for bacon
Bits for instance and make a tasty topper for Soups or salads they can also be tossed with stir fried or sauteed veggies for an extra burst of crunch and flavor there’s no getting around it making lard is a long hot process that requires patience and a Vigilant watch
If you want good quality lard you can’t rush this process but you can make it a little easier on yourself and less dangerous by making your lard in a slow cooker rendering your lard this way with even gentler heat than a stove top will take longer but because you don’t need
To stand by the stove and stir the mixture as often you’ll have a lot less work to do the crock Watcher while it’s doing your cooking you could be doing other things the process is pretty much like rendering lard on a stove top put your trimmed finely Cho chopped pork fat in
The cooker with some water and cook on low without a lid for several hours stir about once an hour be aware though that the cracklings Left Behind after slow cooker rendering will be soft rather than crisp but you can always crisp them up later in a frying pan one of the
Benchmarks of good quality lard is a clean white appearance with no suspicious little bits suspended in it this is not only for aesthetic purposes but also to improve the shelf life of the lard to ensure your lard is clean and clear don’t just trust your eyes instead strain it carefully to enure all
Impurities including small bits are removed this means using a fine mesh strainer several layers of cheesecloth or fine muslin make sure your strainer or any cloth you use is perfectly clean to ensure your lard doesn’t pick up any off flavors if you’re going to all the
Trouble to make your own lard you want something you’ll be proud to cook with and eat so to avoid having all your hard work go to waste be sure to treat your lard with care after you make it like any meat-based product lard can go bad if not properly protected and stored a
Few basic steps will help prevent your lard from going rancid according to information posted by the American Meat science Association first ensure all impurities are removed from the lard before it’s stored second cool your lard as quickly as possible after it’s rendered once the lard is cool transfer
It to small containers for storage to minimize air exposure fill storage containers completely and seal them tightly store the containers in a cool dark space light and heat will degrade the quality of your lard according to soulful prepper filtered lard will keep in the fridge for about a year or in the
Freezer for about 2 years the jawbreaker is a show stealer in the world of candy from its scary sounding name to its trademark white coat and Rainbow Paint we’ve got all the sweet details for you to munch on so let’s dive deeper into how they’re really made in some cases just the name
Of the candy is intimidating like jawbreakers though these candies seem to last forever you probably remember getting to the sweet sour center of a jawbreaker and feeling that sense of a jaw well done for classic jawbreakers that hard candy Center is where candy makers start their work weighted tumble
Blocks are placed into an industrial sized Panner these tumble blocks crush and mix the candy Center ingredients together into a fine powder dextrose powdered coloring flavoring and fruit acids are added to the Panner along with the blocks the powdery mixture then gets transferred to a custom pill press
Device there a high powered piston molds it into the round Tangy candy Center we all know and love we can’t forget what goes into making the center of another popular kind of jawbreaker the ones with bubble gum in the middle bubble gum centers require a different process in the beginning though the layering
Process is roughly the same as with hard- centered jawbreakers candy makers blend synthetic rubbers with powdered resin to dissolve the rubber then thickeners and preservatives are added after a 4-Hour steaming and mixing process the mixture is placed into trays for cooling the batter cools for 24
Hours and then corn syrup is added for softness and sweetness finally sugars and flavors are added to to the Gum as well as icing sugar which makes the gum easier to chew several machines are used to slice and shape the gum into ball centers for jawbreakers once these
Gumballs are cool they’re ready for building on layers to create a jawbreaker creating those layers is actually the most timec consuming part of the jawbreaker making process once the hard candy centers are finished they’re taken to a room with rotating panners this room is where the candies
Are spun in while the syrup is added to create multiple layers of flavoring and color next more dextrose powder is added to help build up those layers then come multiple stages of flavored coloring like Cherry Lime lemon and blueberry each layer must have two hours to set
Before another layer can be added so you can imagine how long this process can take the coating increases the size of the candies into the big jawbreakers we’re used to seeing and chomping on we know it’s a classic jawbreaker the second we see that classic white coating and rainbow paint splatter some think
That the origin of the white coating came from an Italian treat called confetti or jordan almonds it may have inspired the confetti-like paint splatters we see on jawbreakers today once all flavored coloring has been added two more layers of white coating are added to the candy a glaze is poured
Onto the candies to seal in all the layers finally candy makers use spray bottles of coloring on the candy while the panning machine rotates to ensure an overall paint splatter effect they call them Gob Stoppers across the pond like the Everlasting Gob Stoppers in Willy Wonka and the Chocolate Factory but
They’re not just Everlasting to eat they’re Everlasting to make while some jawbreaker candies take just a few days other versions can take more than 3 weeks to complete take for example the jawbusters brand of jaw breakers the company starts with a tiny single granule of sugar and adds liquid sugar
To build it up to half the size of a jaw Buster just creating this sugary Center takes about 21 days the company then follows up with colors and flavoring in a traditional jawbreaker layering process if you’ve had jaw Busters before you know these aren’t even the biggest jawbreakers around can you imagine how
Long it would take to make make those huge jawbreakers you see in candy stores our giant 2 and 1/4 in Bruiser jawbreaker took about 12 days to make while we don’t know when jawbreakers were invented we do know the older methods of making similar coated candies were very labor intensive early coating
Pans were just kettles suspended on a chain that a person had to manually swing over an open fire candy making Advanced somewhat in the early 1800s when pans fitted with shafts were invented however these pans still had to be manually turned during the coating process in 1860 the industrial era
Enabled the manufacturing of industrial pans and introduced panning techniques that candy makers still use today for coated candy today we have updated versions of industrial pans that are automated and capable of making large batches of jawbreakers at a time bruers look just like classic jawbreakers with white coating and paint splatter designs
Except they’re humongous they measure up to over 3 in in diameter that’s bigger than your average golf ball before you start eating a Bruiser though make sure you’ve set aside plenty of time and energy the standing official world record for the time it takes to eat a
Mega Bruiser jawbreaker is 17 days 4 hours 8 minutes and 19 seconds another variation of the jawbreaker is the popular atomic fireball these fiery candies are a bright red color to match the spicy taste since candies Like These Are Meant to last a long time we recommend that only spicy food lovers
Try these flaming Fireballs of sweetness jawbreakers have been around so long that mits and stories about them abound you may have heard the same urban legend we came across which is that some jawbreakers have exploded and injured people before unfortunately this is one urban legend that turned out to be true
As shown by an episode of Discovery MythBusters show police records confirm that a jawbreaker exploded when a young child took just one lick at the candy after microwaving it another 9-year-old’s jawbreaker exploded when she licked the candy which left severe painful chemical burns on her face and
Arms the hosts of Mythbusters decided to look into what conditions caused these jawbreaker explosions they confirmed that the combined effect of keeping it in the plastic wrap and leaving it out to sit in the heat made the candy molten and hard clueless is a popular ’90s throwback movie but have you heard of
Its darker campier cousin jawbreaker starring 9s goth Queen Rose mwan this black comedy is often compared to other famous movies such as Heathers and Mean Girls in the movie A group of well-dressed popular girls always celebrate each other’s birthdays with a frightening prank the prank takes a fatal turn on their ring Leader’s
Birthday when they gag her with a giant jawbreaker that ends up choking her to death the rest of the movie involves the gang trying to cover up their accident in a web of blackmail deceit and of course head-to-toe makeovers though this movie wasn’t loved by critics when it
Came out it has since become a cult classic and an important remnant of ’90s era retro Aesthetics the literally Killer story remains a source of inspiration for costume designers and Movie Makers alike in fact the slowed down hall walk from Mean Girls Bears a striking resemblance to the scene in
Jawbreaker and of course this story gives the jawbreaker even more notorious cult status as an edgy and decorative candy for the Ages
6 Comments
Big movie on deck.
Peeps are God's joke on the world.
Them showing Dandies while talking about Gelatin I’d laugh if I didn’t feel so nauseous.
These foods give me active crude odoriferous zephyrs of the dead skunk variety.
Riddle me this, if the marshmallows sold equate to the weight of 1,286 Gray Whales how many baby elephants would that be?🤔
The world needs to go vegan.