Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer amount of time.
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Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer amount of time. (en) Syrning är en biokemisk process som innebär att sockerarter bryts ned till organiska syror. Syrning av mjölk innebär att mjölksockret (laktos) omvandlas till mjölksyra med hjälp av mjölksyrabakterier. Inom traditionellt centraleuropeiskt kök använder man syrning för att konservera (stursk) kål (surkål), gurka och rödbetor (i till exempel polsk syrad rödbetssoppa (barszcz kiszony)). Se även jäsning. (sv) |
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https://doi.org/10.1007%2FBF01267776 http://whatscookingamerica.net/Q-A/Buttermilk.htm http://www.foodsubs.com/Cultmilk.html http://www.jbc.org/cgi/reprint/35/1/147.pdf |
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Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer amount of time. (en) Syrning är en biokemisk process som innebär att sockerarter bryts ned till organiska syror. Syrning av mjölk innebär att mjölksockret (laktos) omvandlas till mjölksyra med hjälp av mjölksyrabakterier. Inom traditionellt centraleuropeiskt kök använder man syrning för att konservera (stursk) kål (surkål), gurka och rödbetor (i till exempel polsk syrad rödbetssoppa (barszcz kiszony)). Se även jäsning. (sv) |
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Souring (en) Syrning (sv) |
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