Bacon: A Love Story by Heather Lauer

By Heather Lauer

It's salty, smoky, and candy. it could possibly make nearly any dish higher. It's bacon, and it's the simplest meat ever!

In Bacon: A Love Story, renowned bacon blogger Heather Lauer serves up a piping scorching dish of enjoyable and evidence and explores the bits and bobs of ways bacon unearths its approach to your skillet . . . and what to do with it whilst it will get there.

Bacon: A Love Story good points

Makin' Bacon
A travel of country-style bacon clothes and their conventional curing equipment and traditions. comprises assistance for making your personal signature treatment.

Bacon Nation
Profiles of bacon-loving cooks around the nation who comprise the beef into their menus in more and more leading edge methods.

There's In This?
greater than twenty scrumptious recipes for hundreds bacon sweets like Bacon-Wrapped Tater little toddlers, BLT with caramelized bacon . . . plus a couple of surprises like Bacon Bloody Marys and Bacon truffles.

Bacon 411
an in depth source part on all issues bacon.

Bacon fanatics, organize to get your pig on!

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Extra resources for Bacon: A Love Story

Example text

2010 by Taylor and Francis Group, LLC Chapter 1:â•… Introduction 17 He Â�presented three possible categories of criteria that can be used for interpreting shelf-life data: • First detectable change or just-noticeable difference: this change is measured using difference tests, assuming that a suitable reference sample is available. These tests usually report small differences that have little relevance to sensory quality as perceived by consumers. • Quantitative measures of relevant sensory attributes: if these are used, a fixed level of change has to be adopted as a cut-off point to decide the end of the product’s shelf life.

What happens when a consumer observes that the best before date is far away? Does this lead to a positive expectation and thus a greater tolerance to a sensory defect? Inversely, if the best before date is close by, does this lead to a negative expectation and consequently a higher rejection probability regardless of the objective sensory properties? Answering these questions would lead to a better understanding of how consumers perceive sensory shelf life. • Social and cultural influences: religious or cultural taboos, such as avoidance of pork by Jews and Muslims and aversion to cat and dog meat in many countries.

Boca Raton: CRC Press. Código Alimentario Argentino. 2005. 6. Buenos Aires, Argentina: Administración Nacional de Medicamentos, Alimentos y Tecnología Médica. , A. A. Beltrán, and P. Roncalés. 2001. Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions. Journal of Food Science 66: 181–186. , and G. Prentice. 1994. Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products. In Shelf life evaluation of foods, ed. D. A. Jones, Chapter 8.

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