Historical and Traditional Uses of Ashes and Charcoal in Food and Medicine by Charlotte O'Neil

Author:Charlotte O'Neil [O'Neil, Charlotte]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Cooking Education & Reference, Reference, Special Diet, Encyclopedias & Subject Guides, Cooking, Two Hours or More (65-100 Pages), Healthy
Amazon: B008RBUAEU
Published: 2012-07-30T04:00:00+00:00

Lye

Lye used in food can act as a preservative, make protein more digestible and add flavor and chewiness to the food. Lye can be mixed directly in with the food as part of the ingredients, used as the cooking water for food or used as a dipping medium in which to dip foods for the maillard reaction on the surface of the food. Lye doughs are made by mixing flour and ash-lye and kneading to a thick consistency, hominy is made by cooking corn in lye and bagels and pretzels are made by dipping into a lye bath.

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