JY Food

List of sugar, sugary food, honey, syrup, fruits & juices for kombucha (SCOBY) & water kefir grain fermentation Kombucha (SCOBY) and water kefir grains need sugar (glucose and fructose). The yeast will break down sugar (sucrose) into smaller components glucose and fructose though the secretion of invertase enzyme. Glucose will then be broken down into pyruvate, then acetaldehyde, and then ethanol (alcohol) while releasing carbon dioxide (CO2, which makes the drink fizzy & bubbly). Then the bacteria in the scoby will convert the ethanol (alcohol) into acetic acid (which gives sour and vinegar taste). List of food for kombucha & water kefir grain fermentation Granulated sugar Sugar This is the cheapest conventional sugar. Cane sugar Kombucha (Thrown) Starts with brix 7.4 (Wed 27 Jan): Scoby + organic cane sugar + bit green tea + whole bottle of Evian + filtered water + remaining solution (5/5 maple syrup kombucha) 5 days (Mon 1 Feb): Brix 7.2 9 days (Fri 5 Feb): Brix...

List of food cooking, baking, roasting, dehydrating temperature & duration in oven, dehydrator, microwave, stove, pan, cooling in fridge & freezer Different types of food require different temperature and duration in the oven to achieve and get the best result you want, particularly the perfect crunchy and crispy texture. This list is my own real actual test experience on various temperature and duration to get the desire result. Notes (generally) Current cooking / recipe / TRYING To be done recipes Food usually cooked at and above 60℃. Sterilization 130℃ for 20 minutes: from Google 160℃ for 15 minutes: from Google Jelly: Including gelatin, agar and grass jelly after frozen and defrost will get mini jelly grain texture and some melted liquid. Overall jelly shape still remains. 160℃: (2/5) Food will get burnt at this temperature. Can be used to cook less than 20s when almost done or during initial cooking. 140℃: (5/5, best) Safest and highest temperature to cook meat, perfectly...

List of types of fats and fatty acids in food Different types of fats and fatty acids are categorized into many different categories depending on the chemical structure of the fat and fatty acids. Common types of fats and fatty acids in food Saturated fat Unsaturated fat Monounsaturated fat Omega-7 Palmitoleic acid Vaccenic acid Omega-9 Oleic acid Erucic acid Polyunsaturated fat Omega-3 alpha-Linolenic acid (ALA) Eicosapentaenoic acid (EPA) Docosahexaenoic acid (DHA) Omega-6 Linoleic acid (LA) Trans fat All types of fats and fatty acids in food categorization The number behind the fatty acids common name is the lipid name . Lipid name can be used to match against USDA nutritional facts for various food. Saturated fat Unsaturated fat Monounsaturated fat Omega-7 none - 12:1 none - 14:1 Palmitoleic acid - 16:1 Vaccenic acid - 18:1 Paullinic acid - 18:2 Rumenic acid - 20:1 none - 22:1 none - 24:1 Omega-9 Hypogeic acid - 16:1 Oleic acid - 18:1 (Z)-octadec-9-enoic acid Elaidic acid - 18:1 (E...

List of ways to measure sugar content in drinks, juice, kombucha, wine, liquid, blood Although you can drink a small sample to taste the sugar content, sometimes you just want an accurate result of how much sugar content has in that liquid without actually tasting or drinking it. Here is the list of ways to measure sugar content in drinks. Hydrometer Refractometer Clinistrip / Diastix / CLINISTIX Glucose meter Accuvin tests Discussion Feel free to leave a comment below, share with us your opinion and experience, or ask a question if you have any doubt in measuring sugar content in drinks, juice, kombucha, wine, or other liquid or blood glucose level. Thanks for reading.

List of food dehydrating temperatures & duration Different food require different temperature in a dehydrator in order to be dehydrated properly by preserving the nutrients as much as possible and to prevent the growth of bacteria. Onsen egg 65℃ for 1-2 hour Cheese 55℃ for 10 hours [Salted] egg yolk 65℃ for 12 hours Notes Food usually cooked at 60℃. Discussion Feel free to leave a comment below, share with us your opinion and experience, or ask a question if you have any doubt regarding this topic. Thanks for reading.

List of edible parts of plants and vegetables Do you know which parts of plants we actually eat everyday? Maybe not all of them. There are many food and vegetables we eat but lots of them we do not know which parts of a plant we actually eat. This blog post is to help you easily know the common edible parts as well as other edible parts of a plant. Cauliflower Common edible parts: Immature flower Other edible parts: flower stem, leaves Beans, snap Pod with seeds Leaves Beans, lima seeds pods, leaves Beets root leaves Broccoli flower leaves, flower stem Carrot root leaves Celery leaf stems leaves, seeds Corn, sweet seeds young ears, unfurled tassel, young leaves Cucumber fruit with seeds Eggplant fruit with seeds Okra pods with seeds Onions bulb (root) Parsley tops roots Peas seeds Pepper pods leaves after cooking, immature seeds Potatoes roots leaves and stem shoots Radish roots leaves Squash fruit with seeds seeds, flowers, young leaves Tomato fruits with seeds Turnip roots, leaves Wa...

List of differences between different types of fruits (drupes, nuts, legumes, grains, seeds) Short answer: Drupe A fruit with juicy flesh and seeds inside Berry Seeds are embedded in the flesh Grains Grains are dry fruits of grasses Nut An inedible hard outer shell with an edible seed inside The hard outer shell is equivalent to the juicy flesh of a drupe Legume A pod with multiple seeds inside The pod is equivalent to the juicy flesh of a drupe Beans, lentils and peas are the seed of a legume Legume is with multiple seeds inside while nut is with one seed inside All these nuts, legumes, grains, drupes and berries are actually fruits of different plants, while seed is a component of a fruit. This is a blog post to help you easily distinguish between the differences for different types of fruits of a plant. Discussion Feel free to leave a comment below, share with us your opinion and experience, or ask a question if you have any doubt on how to distinguish between a nut, legume, grai...

List of edible food seed dispersal methods in nature In nature, plants reproduce themselves by dispersing seeds. This list is to help you have an overview of how food we eat and plants disperse their seeds in nature. Typically, seeds need a way to be dispersed onto a new soil area to grow into a new plant. There are a total of 5 ways plants disperse seeds in nature: Animals Wind Water Ballistic (explosion, movement) Gravity Etc (fire) Edible nuts (seed dispersal methods in nature) Nuts which are drupe seeds (tree nuts) Coconut Water Cashew nut Animals (bird, mammals - bats, elephant ) Fruit eating bats: eat the fleshy part of a wild cashew fruit and drop the seed (cashew nut) for germination. Almond Animals Wind (the seed falls near the parent tree, since the strength of wind is limited) Water (very rare, when the almond tree is grown near a river) Pecan Pistachio Walnut Apricot kernel True nuts Typically disperse through masting (mast seeding), in which the tree may only produce nuts...