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75-924: Cinnabon, Inc. , is an American chain of baked goods stores and kiosks, normally found in areas with high pedestrian traffic such as malls, airports and rest stops. The company's signature item is the cinnamon roll . As of December 2017, there are more than 1,200 Cinnabon bakeries operating in 48 countries. Its headquarters are in Sandy Springs, Georgia , United States. The company is co-owned—with Schlotzsky's , Carvel , Moe's Southwest Grill , McAlister's Deli , Jamba , and Auntie Anne's brands—by Focus Brands , an affiliate of private equity firm Roark Capital Group , based in Sandy Springs, Georgia , operating over 5,000 stores. The first Cinnabon opened on December 4, 1985, in Seattle, Washington at SeaTac Mall , now called The Commons at Federal Way. Cinnabon

150-754: A 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite have no effect on the growth of the Clostridium botulinum bacteria which causes botulism, which in line with the UK’s Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent C. botulinum growth and extend shelf life . The combination of table salt with nitrates or nitrites, called curing salt ,

225-416: A concentration of salt of nearly 20%. In sausage production, salt causes the soluble proteins to come to the surface of the meat that was used to make the sausages. These proteins coagulate when the sausage is heated, helping to hold the sausage together. The sugar added to meat for the purpose of curing it comes in many forms, including honey , corn syrup solids, and maple syrup . However, with

300-574: A constantly growing population often living in appalling conditions drove scientific research, but a confectioner , Nicolas Appert , in 1795 developed through experimentation a method which became universal and in one language bears his name: airtight storage, called appertisation in French. With the spread of appertisation , the 19th-century world entered the era of the " food industry ", which developed new products such as canned salt meat (for example corned beef ). The desire for safer food led to

375-430: A foul odor. Ingestion can cause serious food poisoning . Salt-curing processes were developed in antiquity in order to ensure food safety without relying on then unknown anti-bacterial agents. The short shelf life of fresh meat does not pose significant problems when access to it is easy and supply is abundant. But in times of scarcity and famine, or when the meat must be transported over long distances, food preservation

450-434: A fundamental skill and is important for nutrition, as baked goods, especially bread, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker . All types of food can be baked, but some require special care and protection from direct heat. Various techniques have been developed to provide this protection. In addition to bread, baking

525-540: A large export income from their hams, which were so succulent, they were in no way inferior to those of Cantabria . These tarichos of pig became especially sought, to the point that the ancients considered this meat the most nourishing of all and the easiest to digest. In Ethiopia , according to Pliny, and in Libya according to Saint Jerome , the Acridophages (literally, the locust-eaters) salted and smoked

600-508: A must for dry ingredients. Eleven events occur concurrently during baking, some of which (such as starch gelatinization) would not occur at room temperature. The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by the caramelization of sugars and the Maillard reaction . Maillard browning occurs when "sugars break down in

675-558: A part of religious traditions: resulting meat for offerings to the gods was salted before being given to priests, after which it could be picked up again by the offerer, or even sold in the butcher 's. A trade in salt meat occurred across ancient Europe. In Polybius 's time ( c. 200 – c. 118 BCE), the Gauls exported salt pork each year to Rome in large quantities, where it was sold in different cuts : rear cuts, middle cuts, hams, and sausages. This meat, after having been salted with

750-551: A pastry crust), which protects the food from direct heat and seals the natural juices inside. Meat, poultry , game , fish or vegetables can be prepared by baking en croûte . Well-known examples include Beef Wellington , where the beef is encased in pastry before baking; pâté en croûte , where the terrine is encased in pastry before baking; and the Vietnamese variant, a meat-filled pastry called pâté chaud . The en croûte method also allows meat to be baked by burying it in

825-433: A pink colour. Nitrate is specifically used only in a few curing conditions and products where nitrite (which may be generated from nitrate) must be generated in the product over long periods of time. Nitrite further breaks down in the meat into nitric oxide (NO), which then binds to the iron atom in the center of myoglobin's heme group, reducing oxidation and causing a reddish-brown color (nitrosomyoglobin) when raw and

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900-468: A problem, permitting the exportation of meats. For example, the appearance in the 1980s of preservation techniques under controlled atmosphere sparked a small revolution in the world's market for sheep meat: the lamb of New Zealand , one of the world's largest exporters of lamb, could henceforth be sold as fresh meat, since it could be preserved from 12 to 16 weeks, which was a sufficient duration for it to reach Europe by boat. Before, meat from New Zealand

975-1046: A respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1 AD, there were more than three hundred pastry chefs in Rome, and Cato wrote about how they created all sorts of diverse foods and flourished professionally and socially because of their creations. Cato speaks of an enormous number of breads including; libum (cakes made with flour and honey, often sacrificed to gods ), placenta (groats and cress), spira (modern day flour pretzels), scibilata ( tortes ), savillum (sweet cake), and globus apherica ( fritters ). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour. A bakers' guild

1050-434: A result. In Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world. Every family used to prepare the bread for its own consumption, the trade of baking, not having yet taken shape. Mrs Beeton (1861) Baking eventually developed into a commercial industry using automated machinery which enabled more goods to be produced for widespread distribution. In

1125-570: A sign touting "World Famous Cinnamon Rolls". Cinnabon's first franchise-operated store opened in August 1986 just outside of Philadelphia at the King of Prussia Mall . Cinnabon stores today can also be found in gas stations, universities, rapid transit stations, casinos, and amusement parks. Cinnabon was bought by AFC Enterprises, Inc. in 1998 for $ 65 million. In 2004, AFC Enterprises, Inc. , sold Cinnabon for $ 30.3 million to Focus Brands, Inc. , which

1200-475: Is an extremely rare disease (less than 1000 cases per year reported worldwide) and is almost always associated with home preparations of preserved food. For example, all Parma ham has been made without nitrites since 1993, but was reported in 2018 to have caused no cases of botulism. Furthermore, while the FDA has set a limit of 200 ppm of nitrates for cured meat, they are not allowed and not recognized as safe by

1275-402: Is cured with salt alone. Today, potassium nitrate (KNO 3 ) and sodium nitrite (NaNO 2 ) (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for oxygen , thus turning myoglobin red. More recent evidence shows that these chemicals also inhibit the growth of the bacteria that cause the disease botulism . Yet,

1350-541: Is given to their quality at formal events. They are also one of the main components of a tea party , including at nursery teas and high teas, a tradition which started in Victorian Britain, reportedly when Anna Russell, Duchess of Bedford "grew tired of the sinking feeling which afflicted her every afternoon round 4 o'clock ... In 1840, she plucked up courage and asked for a tray of tea, bread and butter, and cake to be brought to her room. Once she had formed

1425-406: Is necessary. Curing significantly increases the length of time meat remains edible, by making it inhospitable to the growth of microbes. Salt ( sodium chloride ) is the primary ingredient used in meat curing. Removal of water and addition of salt to meat creates a solute -rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. Doing this requires

1500-556: Is often dyed pink to distinguish it from table salt. Neither table salt nor any of the nitrites or nitrates commonly used in curing (e.g., sodium nitrate [NaNO 3 ], sodium nitrite, and potassium nitrate ) is naturally pink. Meat decomposes rapidly if it is not preserved. The speed of decomposition depends on several factors, including ambient humidity , temperature, and the presence of pathogens . Most types of untreated meat cannot be kept at room temperature for lengthy periods before spoiling. Spoiled meat changes color and exudes

1575-831: Is owned by the Atlanta -based private equity firm Roark Capital Group . The headquarters moved to Greater Atlanta in 1999. In November 2020, British retail group EG Group announced a partnership with Cinnabon to open 150 branded stores in the UK over five years. In May 2024, the UK partnership would then be transferred to EG On the Move . On October 8, 2018, Cinnabon partnered with Pizza Hut to release mini cinnamon rolls labeled "Cinnabon Mini Rolls" in Pizza Hut (also known as MiniBons outside of Pizza Hut). These cinnamon rolls continue to be available at Pizza Hut. In 2020, Pizza Hut brought back

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1650-450: Is similar to recrystallization and is promoted by storage at cool temperatures, such as in a domestic refrigerator or freezer. Baking, especially of bread, holds special significance for many cultures. It is such a fundamental part of everyday food consumption that the children's nursery rhyme Pat-a-cake, pat-a-cake, baker's man takes baking as its subject. Baked goods are normally served at all kinds of parties and special attention

1725-414: Is used to prepare cakes , pastries , pies , tarts , quiches , cookies , scones , crackers , pretzels , and more. These popular items are known collectively as "baked goods," and are often sold at a bakery , which is a store that carries only baked goods, or at markets, grocery stores, farmers markets or through other venues. Meat, including cured meats, such as ham can also be baked, but baking

1800-425: Is usually reserved for meatloaf , smaller cuts of whole meats, or whole meats that contain stuffing or coating such as bread crumbs or buttermilk batter . Some foods are surrounded with moisture during baking by placing a small amount of liquid (such as water or broth ) in the bottom of a closed pan, and letting it steam up around the food. Roasting is a term synonymous with baking, but traditionally denotes

1875-586: The International Agency for Research on Cancer of the World Health Organization classified processed meat, that is, meat that has undergone salting, curing, fermenting , or smoking, as " carcinogenic to humans". A survival technique since prehistory , the preservation of meat has become, over the centuries, a topic of political, economic, and social importance worldwide. Food curing dates back to ancient times, both in

1950-445: The World Health Organization (WHO) advises that each 50 g (1.8 oz) of "processed meats" eaten a day would raise the risk of getting bowel cancer by 18% over a lifetime; "processed meat" refers to meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation. The World Health Organization's review of more than 400 studies concluded, in 2015, that there

2025-472: The crickets which arrived at their settlements in the spring in great swarms and which constituted, it was said, their sole food. The smoking of meat was a traditional practice in North America, where Plains Indians hung their meat at the top of their tipis to increase the amount of smoke coming into contact with the food. In Europe, medieval cuisine made great use of meat and vegetables, and

2100-465: The navy . In the 18th century, salted Irish beef, transported in barrels, were considered finest. Scientific research on meat by chemists and pharmacists led to the creation of a new, extremely practical product: meat extract , which could appear in different forms. The need to properly feed soldiers during long campaigns outside the country, such as in the Napoleonic Wars , and to nourish

2175-416: The solute concentration in the food and hence decreases its water potential , the food becomes inhospitable for the microbe growth that causes food spoilage . Curing can be traced back to antiquity , and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking , spicing , cooking , or

2250-475: The 19th century, alternative leavening agents became more common, such as baking soda . Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt , among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a delivery system of baked goods to households and greatly increased demand as

2325-499: The Academy of Medicine and his son issued a 34-page summary of works completed by 1857, which proposed some solutions: not less than 91 texts exist, of which 64 edited for only the years between 1851 and 1857. The improvement of methods of meat preservation, and of the means of transport of preserved products, has notably permitted the separation of areas of production and areas of consumption, which can now be distant without it posing

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2400-669: The Church of the Holy Cross, from which these sweet pastries take the name. For Jews, matzo is a baked product of considerable religious and ritual significance. Baked matzah bread can be ground up and used in other dishes, such as gefilte fish , and baked again. For Christians, bread has to be baked to be used as an essential component of the sacrament of the Eucharist . In the Eastern Christian tradition, baked bread in

2475-462: The FDA in most other foods, even foods that are not cooked at high temperatures, such as cheese. Processed meats without "added nitrites" may be misleading as they may be using naturally occurring nitrites from celery instead. A 2019 report from Consumer Reports found that using celery (or other natural sources) as a curing agent introduced naturally occurring nitrates and nitrites. The USDA allows

2550-520: The Triple Treat Box, containing two medium one-topping pizzas, five breadsticks, and ten Cinnabon Mini Rolls. Cinnabon has franchise operations in 50 countries and places which include: Baked goods Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains

2625-535: The USDA to change the labeling requirements in 2019. Meat can also be preserved by "smoking". If the smoke is hot enough to slow-cook the meat, this will also keep it tender. One method of smoking calls for a smokehouse with damp wood chips or sawdust . In North America , hardwoods such as hickory , mesquite , and maple are commonly used for smoking, as are the wood from fruit trees such as apple , cherry , and plum , and even corncobs . Smoking helps seal

2700-571: The United States, the baking industry "was built on marketing methods used during feudal times and production techniques developed by the Romans." Some makers of snacks such as potato chips or crisps have produced baked versions of their snack products as an alternative to the usual cooking method of deep frying in an attempt to reduce their calorie or fat content. Baking has opened up doors to businesses such as cake shops and factories where

2775-677: The addition of combinations of sugar , nitrate , and nitrite . Meat preservation in general (of meat from livestock , game , and poultry ) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant method of meat preservation for thousands of years, although modern developments like refrigeration and synthetic preservatives have begun to complement and supplant it. While meat-preservation processes like curing were mainly developed in order to prevent disease and to increase food security ,

2850-439: The advent of modern preservation methods mean that in most developed countries today , curing is instead mainly practiced for its cultural value and desirable impact on the texture and taste of food. For less-developed countries , curing remains a key process in the production, transport and availability of meat. Some traditional cured meat (such as authentic Parma ham and some authentic Spanish chorizo and Italian salami )

2925-441: The amount of fat that is contained in the food item. Higher levels of fat such as margarine , butter , lard, or vegetable shortening will cause an item to spread out during the baking process. With the passage of time, breads harden and become stale . This is not primarily due to moisture being lost from the baked products, but more a reorganization of the way in which the water and starch are associated over time. This process

3000-485: The baking process is done with larger amounts in large, open furnaces. The aroma and texture of baked goods as they come out of the oven are strongly appealing but is a quality that is quickly lost. Since the flavour and appeal largely depend on freshness, commercial producers have to compensate by using food additives as well as imaginative labeling. As more and more baked goods are purchased from commercial suppliers, producers try to capture that original appeal by adding

3075-482: The characteristic cooked-ham pink color (nitrosohemochrome or nitrosyl-heme) when cooked. The addition of ascorbate to cured meat reduces formation of nitrosamines (see below), but increases the nitrosylation of iron. The use of nitrite and nitrate salts for meat in the US has been formally used since 1925. Because of the relatively high toxicity of nitrite (the lethal dose in humans is about 22 mg/kg of body weight),

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3150-432: The contents for themselves which adds an element of surprise. Eggs can also be used in baking to produce savory or sweet dishes. In combination with dairy products especially cheese , they are often prepared as a dessert . For example, although a baked custard can be made using starch (in the form of flour , cornflour , arrowroot , or potato flour ), the flavor of the dish is much more delicate if eggs are used as

3225-447: The cooking of whole animals or major cuts through exposure to dry heat ; for instance, one bakes chicken parts but roasts the whole bird. One can bake pork or lamb chops but roasts the whole loin or leg. There are many exceptions to this rule of the two terms. Baking and roasting otherwise involve the same range of cooking times and temperatures. Another form of baking is the method known as en croûte (French for "in crust", referring to

3300-445: The creation of the US's Pure Food and Drug Act in 1906, followed by the national agencies for health security and the establishment of food traceability over the course of the 20th century. It also led to continuing technological innovation. In France , the summer of 1857 was so hot that most butchers refused to slaughter animals and charcutiers lost considerable amounts of meat, due to inadequate conservation methods. A member of

3375-408: The critical period where the meat is not yet dry. This can be achieved, as with jerky , by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons . Since the 20th century, with respect to the relationship between diet and human disease (e.g. cardiovascular, etc.), scientists have conducted studies on

3450-535: The day they are to be served, to make sure they are as fresh as possible." Baking needs an enclosed space for heating – typically in an oven . Formerly, primitive clay ovens were in use. The fuel can be supplied by wood, coal, gas, or electricity. Adding and removing items from an oven may be done by hand with an oven mitt or by a peel , a long handled tool specifically used for that purpose. Many commercial ovens are equipped with two heating elements: one for baking, using convection and thermal conduction to heat

3525-405: The effect of baking while reducing the amount of fat needed. Other equipment/tools needed for baking precision include a method for measuring ingredients. Ideally, a scale accurate to the gram is used, as exact measurements provide the best results, but some bakers rely on measuring cups and measuring spoons . Digital kitchen scales are also popular in baking where precise measurements are

3600-432: The effects of lipolysis on vacuum-packed or frozen meat. In particular, by analyzing entrecôtes of frozen beef during 270 days at −20 °C (−4 °F), scientists found an important phospholipase that accompanies the loss of some unsaturated fat n-3 and n-6, which are already low in the flesh of ruminants . Elevated levels of nitrites in preserved meats increase the risk of nasopharyngeal cancer . In 2015,

3675-453: The embers of a fire—a favorite method of cooking venison . Salt can also be used to make a protective crust that is not eaten. Another method of protecting food from the heat while it is baking is to cook it en papillote (French for "in parchment"). In this method, the food is covered by baking paper (or aluminum foil ) to protect it while it is being baked. The cooked parcel of food is sometimes served unopened, allowing diners to discover

3750-528: The exception of bacon, it does not contribute much to the flavor, but it does alleviate the harsh flavor of the salt. Sugar also contributes to the growth of beneficial bacteria such as Lactobacillus by feeding them. Nitrates and nitrites extend shelf life, help kill bacteria, produce a characteristic flavor and give meat a pink or red color. Nitrite ( NO 2 ) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate . Nitrite salts are most often used to accelerate curing and impart

3825-483: The fact that Jesus was born (before moving to Nazareth ) in a city of that name, the significance of his sacrifice via the Eucharist. Curing (food preservation) Curing is any of various food preservation and flavoring processes of foods such as meat , fish and vegetables , by the addition of salt , with the aim of drawing moisture out of the food by the process of osmosis . Because curing increases

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3900-584: The food, and one for broiling or grilling, heating mainly by radiation. Another piece of equipment still used for baking is the Dutch oven . "Also called a bake kettle, bastable, bread oven, fire pan, bake oven kail pot, tin kitchen, roasting kitchen, doufeu (French: "gentle fire") or feu de compagne (French: "country oven") [it] originally replaced the cooking jack as the latest fireside cooking technology," combining "the convenience of pot-oven and hangover oven." Asian cultures have adopted steam baskets to produce

3975-490: The form of smoked meat and salt-cured meat . Several sources describe the salting of meat in the ancient Mediterranean world. Diodore of Sicily in his Bibliotheca historica wrote that the Cosséens in the mountains of Persia salted the flesh of carnivorous animals. Strabo indicates that people at Borsippa were catching bats and salting them to eat. The ancient Greeks prepared tarichos ( τάριχος ), which

4050-537: The form of birds is given to children to carry to the fields in a spring ceremony that celebrates the Forty Martyrs of Sebaste . Jesus defines himself as the “bread of life” (John 6:35). Divine “Grace” is called “bread of the strong” and preaching, religious teaching, the “bread of the word of God”. In Roman Catholicism , the piece of blessed wax encased in a reliquary is the “sacred bread”. In Hebrew, Bethlehem means "the house of bread", and Christians see in

4125-463: The greatest care, was sometimes smoked. These goods had to have been considerably important, since they fed part of the Roman people and the armies. The Belgae were celebrated above all for the care which they gave to the fattening of their pigs. Their herds of sheep and pigs were so many, they could provide skins and salt meat not only for Rome, but also for most of Italy. The Ceretani of Spain drew

4200-613: The guild of butchers was amongst the most powerful. During the 12th century, salt beef was consumed by all social classes. Smoked meat was called carbouclée in Romance tongues and bacon if it was pork. The Middle Ages made pâté a masterpiece: that which is, in the 21st century, merely spiced minced meat (or fish), baked in a terrine and eaten cold, was at that time composed of a dough envelope stuffed with varied meats and superbly decorated for ceremonial feasts. The first French recipe, written in verse by Gace de La Bigne , mentions in

4275-537: The habit she found she could not break it, so spread it among her friends instead. As the century progressed, afternoon tea became increasingly elaborate." The Benedictine Sisters of the Benedictine Monastery of Caltanissetta baked a pastry called Crocetta of Caltanissetta (Cross of Caltanissetta). They used to be prepared for the Holy Crucifix festivity . The monastery was situated next to

4350-508: The inhabitants of Crete and Chios lightly salted then oven-dried entire hares , sheep, and roe deer cut into pieces, and that in Turkey , cattle and sheep, cut and minced rouelles, salted then dried, were eaten on voyages with onions and no other preparation. During the Age of Discovery , salt meat was one of the main foods for sailors on long voyages, for instance in the merchant marine or

4425-519: The invention of enclosed ovens. The book Bread for the Wilderness states that "Ovens and worktables have been discovered in archaeological digs from Turkey ( Hacilar ) to Palestine ( Jericho (Tell es-Sultan) ) and date back to 5600 BC." Baking flourished during the Roman Empire . Beginning around 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium) and became

4500-455: The label "home-baked." Such attempts seek to make an emotional link to the remembered freshness of baked goods as well as to attach positive associations the purchaser has with the idea of "home" to the bought product. Freshness is such an important quality that restaurants, although they are commercial (and not domestic) preparers of food, bake their own products. For example, scones at The Ritz London Hotel "are not baked until early afternoon on

4575-428: The main nitroso species being formed. The use of either compound is therefore regulated; for example, in the United States, the concentration of nitrates and nitrites is generally limited to 200 ppm or lower. The meat industry considers nitrites irreplaceable because they speed up curing and improve color while retarding the growth of Clostridium botulinum , the bacteria that causes botulism . Botulism, however,

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4650-421: The maximum allowed nitrite concentration in US meat products is 200 ppm . Plasma nitrite is reduced in persons with endothelial dysfunction . Nitrite-containing processed meat is associated with increased risk of developing colorectal cancer. Adding nitrites to meat has been shown to generate known carcinogens such as nitrosamines, N-Nitrosamides and nitrosyl-heme, resulting from nitrosylation reactions;

4725-495: The meat is cooked at high temperatures, nitrite-cured meat products can also lead to the formation of nitrosamines. The effect is seen for red processed meat, but not for white meat or fish. Nitrates and nitrites may cause cancer and the production of carcinogenic nitrosamines can be potently inhibited by the use of the antioxidants vitamin C and the alpha-tocopherol form of vitamin E during curing. Under simulated gastric conditions, nitrosothiols rather than nitrosamines are

4800-781: The mixture into a kind of broth-like paste. The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, as humans mastered fire, they roasted the paste on hot embers, making bread-making more convenient as it could be done whenever fire was created. According to Britannica , the Ancient Egyptians invented the first ovens. They also baked bread using yeast, which they had previously been using to brew beer. By 2600 BCE, they were making bread in ways similar in principle to those of today. The book Culinary Creation states that bread baking began in Ancient Greece around 600 BC, leading to

4875-419: The outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting (pit barbecuing) and cold smoking. Smoke roasting and hot smoking cook the meat while cold smoking does not. If the meat is cold smoked, it should be dried quickly to limit bacterial growth during

4950-670: The oven space must not be shared with another dish. These factors, along with the theatrical effect of an air-filled dessert, have given this baked food a reputation for being a culinary achievement. Similarly, a good baking technique (and a good oven) are also needed to create a baked Alaska because of the difficulty of baking hot meringue and cold ice cream at the same time. Baking can also be used to prepare other foods such as pizzas , baked potatoes , baked apples, baked beans , some casseroles and pasta dishes such as lasagne . The earliest known form of baking occurred when humans took wild grass grains, soaked them in water, and mashed

5025-574: The presence of proteins. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef, and baked bread." The moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying herbs or roasting certain types of vegetables. The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to

5100-500: The same pâté three great partridges , six fat quail , and a dozen larks . Le Ménagier de Paris mentions pâtés of fish, game, young rabbit, fresh venison , beef, pigeon, mutton , veal , and pork, and even pâtés of lark, turtledove, baby bird, goose, and hen. Bartolomeo Sacchi , called Platine, prefect of the Vatican Library , gives the recipe for a pâté of wild beasts: the flesh, after being boiled with salt and vinegar,

5175-535: The term "uncured" or "no nitrates or nitrites added" on products using these natural sources of nitrites, which provides the consumer a false sense of making a healthier choice. The Consumer Reports investigation also provides the average level of sodium, nitrates and nitrites found per gram of meat in their report. Consumer Reports and the Center for Science in the Public Interest filed a formal request to

5250-470: The thickening agent. Baked custards, such as crème caramel , are among the items that need protection from an oven's direct heat, and the bain-marie method serves this purpose. The cooking container is half-submerged in water in another, larger one so that the heat in the oven is more gently applied during the baking process. Baking a successful soufflé requires that the baking process be carefully controlled. The oven temperature must be absolutely even and

5325-548: Was an offshoot of the Seattle-based Restaurants Unlimited chain, majority owned by Rich Komen, with minority partner and CEO Ray Lindstrom at the helm. Komen and Lindstrom wanted to create the perfect cinnamon roll, eventually hiring Jerilyn Brusseau to finalize the recipe since Brusseau was famous for her baking in the Seattle area. The first bakery began by serving only its cinnamon rolls with

5400-676: Was established in 168 BC in Rome . Eventually, the Roman art of baking became known throughout Europe and eventually spread to eastern parts of Asia. By the 13th century in London, commercial trading, including baking, had many regulations attached. In the case of food, they were designed to create a system "so there was little possibility of false measures, adulterated food or shoddy manufactures." There were by that time twenty regulations applying to bakers alone, including that every baker had to have "the impression of his seal" upon bread. Beginning in

5475-411: Was larded and placed inside an envelope of spiced fat, with a mélange of pepper, cinnamon and pounded lard ; one studded the fat with cloves until it was entirely covered, then placed it inside a pâte. In the 16th century, the most fashionable pâtés were of woodcock , au bec doré , chapon , beef tongue , cow feet, sheep feet, chicken, veal, and venison. In the same era, Pierre Belon notes that

5550-440: Was meat and fish conserved by salt or other means. The Romans called this dish salsamentum – which term later included salted fat, the sauces and spices used for its preparation. Also evidence of ancient sausage production exists. The Roman gourmet Apicius speaks of a sausage-making technique involving œnogaros (a mixture of the fermented fish sauce garum with oil or wine). Preserved meats were furthermore

5625-456: Was sufficient evidence that "processed meats" caused cancer, particularly colon cancer; the WHO's International Agency for Research on Cancer classified "processed meats" as carcinogenic to humans ( Group 1 ). The use of nitrites in food preservation is highly controversial due to the potential for the formation of nitroso -compounds such as nitrosamines, N-Nitrosamides and nitrosyl-heme. When

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