As with most vegetables, carrots are full of water. It may seem improbable but at 88%, the water content of carrots is slightly higher than that of full cream milk and comparable to oranges. It is just stored differently; vegetables lock water in their structure very effectively. For example, these vegetables have about the same
The ground-meat hamburger is as ubiquitous as the letter ‘m’. At home, the texture of hamburger mince mostly depends on the binding agent. Eggs, flour, breadcrumbs and/or milk are often used to bind, however these agents either don’t bind, are poor binders, or interfere with binding. The most effective binding agent is salt (and water). It
Is it maize or is it corn? In North America, Australia and New Zealand, maize means corn and vice-versa. In the UK and Europe, corn refers to any locally-grown grain (e.g. wheat, rye, oats, barley). The etymology comes from the verb corn “to salt” (circa 1560). Hence corned beef means salted beef. Originally referring to
I mean, of course, in the West. Insects are eaten widely elsewhere – around 2 billion people from ~80% of countries eat from 1,900 varieties. For example, autochthonous Australians eat a range of insects and larvae, including the ones in the picture, a much sought after honey-ant. As well as the famous witchetty (witjuti) grub
First, a recap of the taste and flavour post. We use all five of our senses to appreciate flavour: taste (from receptors on the tongue) is only one of them. Smell (as we breathe out and in) is a dominant contributor to the perception of flavour (and why food tastes bland during a head cold).