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_Refrigerated Guacamole |
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Just a few years ago the notion of fully prepared commercially available guacamole was unthinkable. Avocados are too perishable; they brown as soon as they are cut, and with that browning comes off-tasting metallic flavors. The only alternative was to load the guac with enough ascorbic acid to cure the common cold, and then the results were inedible. Enter high-pressure food preservation technology, which has revolutionized the way perishable fruit and vegetable preparations can be manufactured.
Here’s how it works: food (in this case guacamole) is vacuum-packed in plastic and submerged in sealed tanks of cold water. More water is pumped in until the pressure reaches an astronomical 80,000 pounds per square inch. At that force, any bacteria, enzyme, or mold in the food is killed as its molecular structure collapses and its cell walls pop like balloons. Then the pressure is turned off and the food returns to its original volume and appearance.
High-pressure preservation eliminates the need for chemical preservatives and heat processing, which in the case of guacamole would be disastrous.
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01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
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_Flavored Oils
_Chiles-Too Hot To Handle
_Instant Polenta
_What Is Bruschetta?
_Ponzu
_Refried Beans
_Puff Pastry
_Canned Pumpkin Is Better Than Fresh
_The Allure Of Pouched Fish
_Melting Cheese
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_V8: A Garden In A Jar
_Making Substitutions For Cream
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