Hello everyone, everything good?
I’m Marcella Coser, a blog contributor, and today I came here to talk a little about the preserving sweets without very modern methods!
As everyone knows, we are in the age of technology. More and more modern equipment and processes transform our food and preserve it for longer. On the other hand, some aspects such as conscious consumption are gaining more and more space.
Other examples of this movement that has grown recently are homemade and artisanal food, the search for local producers, less invasive food production methods and so on. This made me reflect on how sweets were preserved in the past, when refrigerators did not exist, for example.
To conserve food for longer, it is necessary to prevent or delay the growth of spoilage microorganisms. Some very effective techniques for this involve high temperatures, such as pasteurization and sterilization.
Both are based on the exposure of food to the binomial Time x Temperature, and for each food there is an adequate reason. While the pasteurization is milder, the sterilization inactive more resistant microorganisms. These techniques have already generated many jams, jellies and even the most delicious condensed milk.
In addition to these, the dehydration works very well when it comes to conservation. This method is nothing more than removing the water from the food. A good example are flours and dried fruits, such as coconut.
Combined with the techniques mentioned, the fact that sweets are naturally composed of a large amount of sugar assists in its conservation. This is because sugar decreases the amount of water available in food due to the high osmotic pressure it generates. This environment is unpleasant for the development of most deteriorating microorganisms. And everyone must have noticed that old sweets are beyond sugary, right?
So, did you understand how we evolved without losing sweetness?
I hope you enjoyed and see you soon!