Food

Sugar breakdown even happens at ambient storage temperatures, although it takes months for the discoloration and taste change to turn into noticeable. But for a cook looking for fascinating components, it could be desirable growing older. In the big sugar crystals, which I received in a Chinese market, it’s clear that breakdown and caramelization is fastest in the center. That could also be because the middle is where impurities get concentrated as the crystals are made, and the impurities then kickstart the breakdown process. With contributions expected on a broad vary of examples, from lesser cuts of meat and damaged produce to the numerous types and fates of food waste, to definitions of edibility and the nature of disgust.

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