Posts Tagged “antioxidants”

Additives…the big picture…

by mathew bose. 2 Comments

Food additives are defined as natural or synthetic substances used in the commercial processing of food in order to preserve, add flavour, colour and/or texture. Home made food is eaten straight away or further preserved by freezing, but commercially produced foodstuffs need to have a longer shelf life for purposes of transportation and storage. Bacterial growth would ‘spoil’ most foods long before they arrived in the supermarkets, let […]

Additives…antioxidants…

by mathew bose. 0 Comments

Antioxidants E – numbers from 300-399 When foods are exposed to oxygen they begin to break down and decay (oxidation) and this causes discolouration, rancidity and can change/destroy the nutritional value of the item (e.g. they are used to prevent vitamins combining with the air and being destroyed). Antioxidant additives are used to stop or delay these […]

Root vegetable bake based on the Woolton Pie…

by mathew bose. 0 Comments

Exactly as with the Woolton Pie, the initial decision as to whether you are going with a potato topping or a pie crust also determines the contents of the pie. Potatoes are the main focus of the decision making process as they will feature somewhere either mashed on the top or sliced in the filling. I like […]

Pesto…

by mathew bose. 2 Comments

These days you can get every type of pesto imaginable and made with things that take the name literally. Pesto is a contraction of the past participle of a Genovese word to pound or crush (get me). So tomatoes, bell peppers, rocket (the Americans love this version made with ‘arugula’), almonds, cashews etc. You name it and […]