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Homogenize: to subject (milk) to a process in which the fat droplets are emulsified and the cream does not separate.
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I made this borscht recipe this week and it’s a keeper! It has a very rich flavor which improved even more over a couple of days in the ‘fridge. I followed the recommendations of one of the commenters, rather than the recipe itself.
Instead of adding the canned tomatoes, I sautéed a jar of my homemade tomato paste in some butter until it began to brown, and then added that at the very end. It thickened the soup and gave it even more flavor. The same commenter said to add a teaspoon of melted aged pork fat, which I didn’t have, but my homemade beef stock gave the soup a nice meaty flavor by itself. I suppose a little bacon grease wouldn’t hurt, but not at all necessary.
I had the soup hot the first time around, but then got lazy with the leftovers and ate them cold. Just as delicious!
45 publicly funded studies concludes that “the potential role of carrageenan in the development of gastrointestinal malignancy and inflammatory bowel disease requires careful reconsideration of the advisability of its continued use as a food additive.”
Carrageenan is commonly used to induce inflammatory responses in mice.
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BPA is a chemical used in cash-register receipts and some plastics, but also in the epoxy resin liner of most metal food cans. The bummer? It’s most likely leaching into your favorite soup, exposing you to the synthetic, estrogen-like substance that has been linked to obesity, breast and prostate cancers, and aggression and other behavioral problems in young girls. The amounts of BPA used in the cans varies drastically, but an alarming new study published in the Journal of the American Medical Association suggests we’re ingesting dangerous levels of the hormone-mimicking chemical when we eat soup even once a day. From The Truth About Canned Soup.