Congrats to Oliver Brown for getting the closest answer to the last culinary trivia question - What gives ham, bacon, and other smoked meats their pink color? Answer - Sodium Nitrite One of the things that happens when sodium nitrate is used as a curing agent is that the sodium nitrate is converted to sodium nitrite. Its sodium nitrite that actually possesses the antimicrobial properties that make it a good preservative. Interestingly, the sodium nitrate that we consume through fruits, vegetables and grains is also converted to sodium nitrite by our digestive process. In other words, when we eat fruits, vegetables or grains, our bodies produce sodium nitrite.
Posted on: Fri, 11 Apr 2014 21:51:50 +0000
Recently Viewed Topics
© 2015