"frame clad in corrugated iron has been constructed, along with a cookhouse and privy. One of the original farm buildings. The oast originally had four kilns, two round and two square. Hops had last been dried here some time before 1925. The two square kilns were demolished in 1935 and the stowage was damaged in a fire in 1951. The oast was restored in 1984, both round kilns and one square kiln being restored with cowls. The oast houses a reconstruction of a village store, being the interior fittings of a general store in Hawkhurst. A shepherd's hut from Acton"
"oast house for drying. Hop houses are two-story buildings, of which the upper story has a slatted floor covered with burlap. Here the flowers are poured out and raked even. A heating unit on the lower floor is used to dry the hops. When dry, the hops are moved to a press, a sturdy box with a plunger. Two long pieces of burlap are laid into the hop press at right angles, the hops are poured in and compressed into bales. Hop cones contain different oils, such as lupulin, a yellowish, waxy substance, an oleoresin, that imparts flavour and aroma"
"drying house is known as an oast-house, in Worcestershire as a kiln, a hop-field is called a hop-garden, in Worcestershire a hop-yard. Maris Otter is the most celebrated brewing malt. Malts can be treated in a number of ways, particularly by degrees of roasting, to obtain different colours and flavours. Oats, wheat malt or unmalted barley may also be included in the mash. Water—known as ""liquor""—is an important ingredient in brewing, and larger breweries often draw supplies from their own wells. Burton upon Trent (see below) is famed for the suitability of its water for brewing, and its mineral balance"
"east of the Old House as the main farm house - once replaced itself, the Old House is believed to have been let to the farm manager. Visitors can access all rooms in the New and Old House, except the north-south extension which is now a toilet block. Displays include traditional cooking, such as the drying of oatcakes over a wooden rack (flake) over the fireplace in the Old House. Inside the New House the downstairs consists of a main kitchen and a secondary kitchen (scullery) with pantry. It also includes a living room, although as the main room of"
"and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses. Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet"
"dry cured hams are cold smoked and require no refrigeration. A smokehouse is a building where fish or meat is cured with smoke. In a traditional fishing village, a smokehouse was often attached to a fisherman's cottage. The smoked products might be stored in the building, sometimes for a year or more. Traditional smokehouses served both as smokers and to store the smoked fish. Fish could be preserved if it was cured with salt and cold smoked for two weeks or longer. Smokehouses were often secured to prevent animals and thieves from accessing the food. Today there are two main"
"and oxygen content. Moisture content can be reduced by outdoor air-drying (""seasoning""), for a period of several months in summer weather. Solar-powered or fuel-fired kilns can accelerate the drying process. The most common process of removing the excess moisture is called seasoning. Seasoning by air-drying the wood can take three years or more. Wood is dried in outdoor well-ventilated covered structures, or in a kiln. All wood will release creosote vapors when burned. Modern stoves will burn the vapors, either via direct secondary combustion or via a catalyst. Very little, if any, creosote will escape a properly operating modern stove's"
"of Watling and Plaister. In Summer, the heat of the weather makes them chuse to lie abroad in the night under thin arbours of wilde Palm. Some houses they have of Reed and Bark; they build them generally round: to each house belongs a little hovel made like an oven, where they lay up their Corn and Mast, and keep it dry. They parch their Nuts and Acorns over the fire, to take away their rank Oyliness; which afterwards pressed, yeeld a milky liquor, and the Acorns an Amber-colour’d Oyl. In these, mingled together, they dip their Cakes at great"
"removed from the churn. All of the products of this process would have been stored in the spring house or ice house. The smokehouse was utilized to preserve meat, usually pork, beef, and mutton. It was commonly built of hewn logs or brick. Following the slaughter in the fall or early winter, salt and sugar were applied to the meat at the beginning of the curing process, and then the meat was slowly dried and smoked in the smokehouse by a fire that did not add any heat to the smokehouse itself. If it was cool enough, the meat could"
"of timber, clad in tiles or slate, or of bricks. Brick kiln roofs could be tarred (Little Cowarne Court, Bromyard) or left bare (The Farm, Brockhampton).The roofs would be topped with a cowl (Upper Lyde Farm, Pipe-cum-Lyde), or a ridge ventilator (Kidley, Acton Beauchamp). Oasts can be found in the UK and abroad. Oasts are generally associated with Kent, and the oasthouse is a symbol associated with the county. They are also found in Sussex, Surrey and Hampshire. In the West Midlands, the main hop growing areas are Worcestershire, Herefordshire and Gloucestershire. In Worcestershire and Herefordshire oast houses were known"
"strong sunlight for drying. Sometimes fires were made to create heat to dry foods. Drying prevents yeasts and bread molds (""Rhizopus"") from growing by removing moisture so bacteria cannot grow. Cellars, caves, and cool streams were used for freezing. American estates had ice houses built to store ice and food on the ice. Icehouse was then converted to an “icebox”. Icebox was converted in the 1800s to mechanical refrigeration. Clarence Birdseye found in the 1800s that freezing meats and vegetables at a low temperature made them taste better. Fermenting was discovered when a few grains of barley were left in"
"20th century, many ranches in the American Southwest used the practice of hanging an ""olla"" from a rope on the verandah in a shady, breezy spot. Several hours after the ""olla"" was hung, it was cooled enough by evaporation to keep butter and milk safely cold. In addition to utilitarian purposes, ""ollas"" are also produced by Native American and Mexican potters as artistic works. These ""ollas"" may be highly decorated and/or formed. Olla An olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. ""Ollas"""
"and after that is extruded through various shaped dies. Drying process begins immediately after the products are shaped to prevent deformation and sticking. The pastas are dried completely in drying chambers and stabilized, then ready for packaging. In modern factories, dry pasta is processed using automatic continuous lines. In this level wheat semolina and water are mixed by the ratio of 3 to 1. Water should be pure, with no off-flavor and suitable for drinking. Its temperature is about 35-45°C to help speed up absorption. For egg noodles, eggs are added in the form of fresh eggs, frozen eggs, dry"
"During roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic oven bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting, but reduce flavor development from Maillard browning, somewhat more like (boiled or steamed) stew or pot roast. They are particularly popular for turkeys. Until the late 19th century, roasting by dry heat in an oven was called ""baking"". Roasting originally meant turning meat or a bird on a spit in front of a"
"needs to be cooled. The grist travels up to the attic in the grist elevator, where it falls into a machine called the auger, which cools and fluffs the grist. From the auger, the grist falls into the bolter. The bolter is a large sifting machine located on the second floor. The bolter separates the flour from the bran so that pure stone-ground whole wheat flour is the final product. Both products drop down to the main floor where they are separated into two different bags. The flour is then bagged into smaller portions which can be purchased at the"
"or pitch to keep them weatherproof. A few oasts had square kilns with brick roofs, again covered in tar or pitch. The top of the roof was open, and carried a cowl or louvred vent. Oasts were generally built of bricks, or local stone. Bricks were the usual material for building the stowage, wood only being used in floors. Stone was sometimes used too (Madley). Some oasts had a cider mill on the ground floor of the stowage (Little Cowarne Court, Little Cowarne). Bricks were the usual material for building the kilns. Stone was also used. Kiln roofs could be"
"the sun. The whole drying process takes about 5 days. More recently, people have started to make use of drying ""ovens"". This consists of a closed room with an electrical fan, in which the fish is hung. The fan blows heated air into the room. This simplifies the drying process considerably, since the fish does not need to be moved indoors every evening. This also allows drying to take place during the wetter winter months. Bokkoms is a delicacy typical to the Western Cape of South Africa, and specifically the West Coast. Although it has a significant market in the"
"a dipsogen for ostriches. Both of these antidiuretic hormones work together to maintain water levels in the body that would normally be lost due to the osmotic stress of the arid environment. The end-product of catabolism of protein metabolism in animals is nitrogen. Animals must excrete this in the form of nitrogenous compounds. Ostriches are uricotelic. They excrete nitrogen as the complex nitrogenous waste compound uric acid, and related derivatives. Uric acid's low solubility in water gives a semi-solid paste consistency to the ostrich's nitrogenous waste. Common ostriches are homeothermic endotherms; they regulate a constant body temperature via regulating their"
"of oysters from farmed locations. The oysters are transported and placed into tanks pumped with clean water for periods of 48 to 72 hours. The holding temperatures and salinity vary according to species. The seawater that the oysters were originally farmed in does not remain in the oyster, since the water used for depuration must be fully sterilized, plus the depuration facility would not necessarily be located near the farming location. Depuration of oysters can remove moderate levels of contamination of most bacterial indicators and pathogens. Well-known contaminants include ""Vibrio parahaemolyticus"", a temperature-sensitive bacterium found in seawater animals, and ""Escherichia"
"grown grains. During the summer months, animal-feed was prepared, usually by mixing maize with oats. The first processing of the grain that had been delivered by the farmer to the mill was to dry it. The grain was spread to a depth of around 15 cm (6ins) on the drying floor, made up of perforated metal plates on the ground floor. These were heated by the kiln on the lowerground floor, which was fired with a mulled coal, a smokeless fuel, somewhat like anthracite. Turf was not used as it gave the oats an unpleasant flavour. The kiln could dry"
"noodles can be dried in one of two ways: by frying or by hot air drying. Fried instant noodles are dried by oil frying for 1–2 minutes at a temperature of . The frying process decreases the moisture content from 30–50% to 2–5%. Common oils used for frying in North America consist of canola, cottonseed and palm oil mixtures, while only palm oil or palm olein are used in Asia. Air-dried noodles are dried for 30–40 minutes in hot air at a temperature of , resulting in a moisture content of 8–12%. During the drying process, the rapid evaporation of"
"all the fish, sell it or battler for household needs. During the dry season, the men go to sea in the night. The women work until morning on the efefe to sort out the fish in their different species, put on very big baskets called ‘ndenge’ and start drying them on the ‘wokas’. Woka is a stab make of bamboos from the palm tree. Then carry the wokas to the ‘etaka’ or bandas where a long fire is made to smoke the fish at night. The dried benyanya is stored away to give way for other fish to be dried"
"were much larger and constructed of modern materials. Oasts were built as late as 1948 (Upper Fowle Hall, Paddock Wood) or 1950 (Hook Green, Lamberhurst). Very modern oasts bear little resemblance to traditional oasts. These vast buildings can process hops from several farms, as at Norton near Teynham, built in 1982. Oasts were built of various materials, including bricks, timber, ragstone, sandstone. Cladding could be timber weatherboards, corrugated iron or asbestos sheet. Many oasts were timber framed buildings, although some were built entirely in brick, or ragstone if this was available locally. Some oasts were entirely brick except the front"
"in salt water overnight before drying, to further reduce the slime and soften the flesh. Drying racks must be watched continuously due to the threat of bears and birds poaching. Once dry, the fish are further cut apart from head to tail and belly to back, then placed in a smokehouse for some period of time. When the fish are taken down, the fillets are further split and slashed or crosshatched to allow more surface area for smoking. Once fully cured, the fish are cut into strips and are ready to eat or store. Traditionally, they were stored in bentwood"
"Dried fish Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents"
"uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton and whale. Historically, farms in the Western world included a small building termed the ""smokehouse,"" where meats could be smoked and stored. This was generally well-separated from other buildings"
"and other Roman Catholic countries, because of the many days (Fridays, Lent, and other festivals) on which the Church forbade the eating of meat. """" dishes were eaten instead. Dried fish Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of"
"separated from the plant and blown to the ground. Every night, they leave their burrows to gather the sea oat seeds which have blown to the ground, then return them to their burrows for storage. Due to the highly variable climate of coastal habitats, though, several seasonal plants can offer additional food sources throughout the year, such as the beach pea (""Galactia spp.""), coastal ground cherry (""Physalis angustifolia""), dixie sandmat (""Euphorbia bombensis""), tall jointweed (""Polygonella gracilis""), seaside pennywort (""Hydrocotyle bonariensis""), seacoast marshelder (""Iva imbricata""), and evening primrose (""Oenothera humifusa""). Burrows tend to be constructed at the base of a clump"
"until 1984; it was then restored, and has been operated by the Trust since 1992. It was threatened with closure in March 2009, but has remained open due to local support, and the securing of external funding. When in operation, the mill processes oats into oatmeal. (Oatmeal being a staple foodstuff, that in the past commonly formed part of the basic diet in Scotland.) Originally, the oats arrived in sacks from the neighbouring farms and had already been threshed. (There is an example of traditional threshing machine on display at the mill.) The oats were then dried in the mill's"
"hothouses (heated greenhouses) is called ""hothouse rhubarb"", and is typically made available at consumer markets in early spring, before outdoor cultivated rhubarb is available. Hothouse rhubarb is usually brighter red, tenderer and sweeter-tasting than outdoor rhubarb. In temperate climates, rhubarb is one of the first food plants harvested, usually in mid- to late spring (April or May in the Northern Hemisphere, October or November in the Southern Hemisphere), and the season for field-grown plants lasts until the end of summer. In the northwestern US states of Oregon and Washington, there are typically two harvests, from late April to May and"
"collectible antiques. Breadboxes are most commonly big enough to fit one or two average size loaves of bread—up to about 16 inches wide by 8 to 9 inches high and deep (40 cm x 20 cm x 20 cm). Stale bread is colloquially called ""dry"", but drying and staling are distinct processes. Stale bread can weigh the same as ""fresh"" bread, indicating almost no loss of water; conversely, bread can be dried out without going stale. Staling is a process of retrogradation, in which the starch transposes to a crystalline form in the presence of the water contained within the"
"bacon may then be dried for weeks or months in cold air, or it may be smoked or boiled. Fresh and dried bacon are typically cooked before eating, often by pan frying. Boiled bacon is ready to eat, as is some smoked bacon, but they may be cooked further before eating. Differing flavours can be achieved by using various types of wood, or less common fuels such as corn cobs or peat. This process can take up to eighteen hours, depending on the intensity of the flavour desired. ""The Virginia Housewife"" (1824), thought to be one of the earliest American"
"Spring house A spring house, or springhouse, is a small building, usually of a single room, constructed over a spring. While the original purpose of a springhouse was to keep the spring water clean by excluding fallen leaves, animals, etc., the enclosing structure was also used for refrigeration before the advent of ice delivery and, later, electric refrigeration. The water of the spring maintains a constant cool temperature inside the spring house throughout the year. Food that would otherwise spoil, such as meat, fruit, or dairy products, could be kept there, safe from animal depredations as well. Springhouses thus often"