"A 1990 patent secured by food processor Swift-Eckrich (now Armour Swift-Eckrich) describes a method for freezing turkeys faster than traditional air-chilling. Salt, water and propolyene glycol — a major and generally nontoxic component of airplane de-icers — are cooled down to less than minus 5 degrees Fahrenheit. Because the propylene glycol and salt lower the freezing point of the water, the liquid remains unfrozen. The turkeys are either sprayed with the solution or immersed in it, in a tank like the one below."
Monday, November 30, 2009
Industrial Thanksgiving
A fascinating piece on Wired.com about the impact of industrial food processing on your Thanksgiving food:
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment