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Topic: Brittle (food)

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	Caramel - Wikipedia, the free encyclopedia
		Caramel (IPA: ['kærəˌmɛl], also ['kɑrˌməl] in some U.S. regions) is a food which has a colour from orange to dark brown and a sweet toasted flavour, derived from the caramelization of sugar.
		It is also commonly used as a food colouring (with the E number E150).
		Various candies, confections, and desserts are made with caramel: caramel apples, barley sugar, caramel with nuts (such as praline, nougat, or brittle), and caramel with custard (such as crème caramel or crème brûlée).
	en.wikipedia.org /wiki/Caramel (552 words)

	Drying Vegetables
		When drying foods, the key is to remove moisture as quickly as possible at a temperature that does not seriously affect the flavor, texture and color of the food.
		Food on lower trays near the heat source will often dry more rapidly than food on higher trays and, therefore, trays should be rotated throughout drying.
		Food scorches easily toward the end of drying time; therefore, turn the heat off when drying is almost complete and open the door wide for an additional hour or so.
	www.ext.colostate.edu /pubs/foodnut/09308.html (1883 words)

	Toy food processor and simulated oven - Patent 5314373
		The food grinder receives a brittle food material such as crackers or the like which is converted or crushed to a particulate material as the rollers are rotated and the food article is inserted between the rollers.
		A compressible food product is received within the oven and is reconfigured by the telescopic mold during a simulated baking process to impart a baked outer appearance to the food product during a simulation of baking.
		A food grinder generally referenced by numeral 60 is received upon and supported by cylindrical wall portion 50 and is covered by a cover 55.
	www.freepatentsonline.com /5314373.html (5123 words)

	Australian Museum - Wild Kids - Rock pools and rock platforms - Brittle Star
		Brittle Stars can grow new arms if their arms are broken off.
		Brittle Stars can be found at the shoreline but also deep in the ocean.
		Brittle Stars have their mouths underneath the middle of their body.
	www.austmus.gov.au /wild_kids/seashores/brittlestar.htm (159 words)

	Drying Foods
		Foods may be sun dried with or without a solar dehydrator, in a gas or electric oven, or with a portable electric dehydrator.
		To destroy insects or their eggs that may be on sun-dried foods and to remove additional moisture in thicker pieces, heat foods in a 150 degree oven for 30 min.
		Food should be conditioned for a week before being packaged for long-term storage.
	www.thefarm.org /charities/i4at/surv/dryguide.htm (2002 words)

	FAQs on Dehydrating with L'Equip Dehydrator and Excalibur Dehydrator
		The caloric value of a fresh food stays the same when it is dried, although some dried foods, fruits for example, taste sweeter because with the water removed, the sugar is concentrated.
		When a food is sliced and its cells are cut open, the surfaces exposed to air lose some vitamin C. Vitamin C is water-soluble.
		Brittle food is perfectly dried, while soft and pliable probably still has moisture.
	www.eatsprouts.com /dhd/faq.html (1857 words)

	Brittle Naiad
		Brittle naiad or marine naiad occurs in fresh or brackish waters.
		These invertebrates in turn are used as food by fish and other wildlife species (e.g.
		After aquatic plants die, their decomposition by bacteria and fungi provides food (called "detritus") for many aquatic invertebrates.
	aquaplant.tamu.edu /database/submerged_plants/brittle_naiad.htm (118 words)

	Food Drying by Marcella Shaffer Issue 58
		The oldest known method of food preservation is drying food using the heat from the sun.
		Dried food is preserved by its moisture content, or rather the lack of it.
		After food is prepared for drying, spread it in a single layer (pieces not touching) on drying trays and place in a sunny spot which permits good air circulation.
	www.backwoodshome.com /articles/shaffer58.html (1950 words)

	how to make peanut brittle -recipe for peanut brittle recipe-
		Brittles bursting with select nuts are another Ultimate specialty.
		Peanut Brittle - Jumbo Virginia Redskin peanuts are perfectly roasted for maximum flavor.
		Then, they're specially encased in a deliciously sweet, buttery brittle for the best in both taste and crunchy texture.
	www.foodfunandfacts.com /peanutbrittle.html (161 words)

	Food for Thought
		Their intention may be to have you believe you are purchasing a good-quality product, when in fact what is in the can or bag may only contain digestible nutrients sufficient to meet minimum nutritional requirements for an average dog or cat.
		This concept is based on the inescapable fact that the higher the cost of the food's ingredients, the easier they are for the pet to digest and use for biochemical processes.
		The pet food industry is well aware of the cost-conscious consumer; anything to keep that bag or can of food less expensive to produce is of paramount importance.
	www.countrypet.com /food_for_thought.htm (2303 words)

	Raw Food Advantage - Blenders & Dehydrators
		I can make healthy living foods and will make extra for those who are in need or who are not able to make their own foods.
		In order to qualify as a 'whole food' all of the water drawn into the edible portion of the plant must be present.
		It provides a vast 12 square feet of drying space where food is bathed in a constant stream of warm dry air that removes all moisture, even in the corners.
	www.rawfoodadvantage.com /blenders_and_dehydrators.html (8451 words)

	Food Dehydrators Electric Food Dehydrators Fruit American Harvest
		American Harvest food dehydrators are very popular in part for their expandability: up to 30 dehydrator trays can be added for 30 sq.
		L'Equip food dehydrators are favored by many for their compact size and striking design.
		Excalibur food dehydrators have a strong reputation; their users appreciate the freedom to remove any food drying tray without moving other trays.
	www.pleasanthillgrain.com /food_dehydrators.html (465 words)

	Publications-Micha Peleg-Faculty-Faculty & Research-Department of Food Science-University of Massachusetts Amherst
		Publications-Micha Peleg-Faculty-Faculty and Research-Department of Food Science-University of Massachusetts Amherst
		Peleg, M. and Normand, M. Determination of the fractal dimension of the irregular compressive stress-strain relationships of brittle crumbly particulates.
		Peleg, M. The role of water in the rheology of hygroscopic food powders.
	www.umass.edu /foodsci/pelegPubs.html (5597 words)

	Cuisinart Little Pro Plus 3 Cups Food Processor Review at Epinions.com
		Operation is simple: to chop, mince, blend or puree, put the food into the workbowl, put the lid in place (be sure to put the food pusher into the feed tube to keep food from splattering out!), and turn it on.
		To increase the amount of food that can be shredded or sliced without continually emptying the workbowl, the unit includes a chute attachment.
		Note however, that you cannot use the chute attachment for food that you want to mince or puree, since those functions require that the food be placed and contained within the workbowl, where the chopping blade can wreak its havoc on the food continuously.
	www.epinions.com /content_126914367108 (1144 words)

	Peanut Butter Brittle Ice Cream With Dark Chocolate Sauce
		In a food processor, pulse brittle until coarsely ground.
		Brittle may be made 3 days ahead and kept in an airtight container at room temperature.
		Stir in 1 1/2 cups brittle (use extra for sprinkling on chocolate topping) and put in freezer to harden.
	www.post-gazette.com /food/20010628icecreamf.asp (264 words)

	Putting the Buttery Crunch in Peanut Brittle (Site not responding. Last check: 2007-10-14)
		The trick, though, is to make a candy that's truly brittle so that it breaks when you bite it, rather than a hard candy that must be sucked like a lollipop or toffee.
		If you want to make brittle with any of these nuts, add them when the sugar syrup has almost finished cooking, at around 290°F. Thick gloves are a must for protecting your fingers from the hot candy.
		Stretch the brittle as thin as you can so that the nuts are just barely bound together with the thin, crunchy candy.
	www.taunton.com /finecooking/pages/c00188.asp (678 words)

	BrittleStarFAQ3 (Site not responding. Last check: 2007-10-14)
		Well, the brittle star has continued to develop more "holes" on its upper body and is "hiding" by the filter versus behind the live rock (where it has remained for the last X months).
		As far as meaty foods, and of the prepared frozen variety are fine although the brittle star will more than likely find plenty of uneaten food.
		I noticed that the brittle star has 3 red spots on the center disc and 2 white spots on one of the arms.
	www.wetwebmedia.com /brittlestarfaq3.htm (6660 words)

	The Food Timeline: history notes-candy (Site not responding. Last check: 2007-10-14)
		Food historians tell us powdered sugars were used by European confectioners as early as the 18th century.
		Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.
		Food historians tell us marzipan, a paste composed of ground almonds and sugar, probably originated in the Middle East and introduced to Europe in the late Middle Ages.
	www.foodtimeline.org /foodcandy.html (16955 words)

	Foodgeeks.com: Recipe for Chocolatey Peanut Brittle
		Continue cooking, stirring frequently, until the mixture reaches 300°F. or when syrup dropped into very cold water separates into threads which are hard and brittle.
		When the candy is cold, snap into pieces and store in a tightly covered container.
		Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.
	foodgeeks.com /recipes/recipe.phtml?recipe_id=2045 (160 words)

	Mom's Best Peanut Brittle - Allrecipes
		Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
		Baking soda adds an "easier bite" to the peanut brittle, causing it to break when less force is applied.
		Newest recipes, regional favorites, food trivia and recommendations delivered weekly.
	allrecipes.com /recipe/moms-best-peanut-brittle/detail.aspx (549 words)

	What We’re Eating - A Food & Recipe Blog
		In an attempt to break away from the heavy holiday foods (for at least one meal), we’re eating a spicy thai jicama salad filled with finely shredded fresh jicama, granny smith apples, red onions, brussels sprouts, and jalapenos.
		Pepita Brittle is a mediocre form of a mediocre-to-begin-with candy.
		if i could translate crisis communication into the food world, that would be the best way to describe what i had to do to save this here dessert from being a miserable failure.
	www.whatwereeating.com (4940 words)

	Espresso Brittle (Site not responding. Last check: 2007-10-14)
		Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful -- the brittle is very hot).
		Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin.
		Break the remaining brittle into shards and use them to garnish bowls of the ice cream.
	www.taunton.com /finecooking/recipes/espresso_brittle.aspx (302 words)

	Recipe - Garlic Brittle Cookies
		Garlic is a mysterious flavor, especially when paired with sugar, and its sweet bite is a perfect complement to chocolate.
		Using a 1½ or 2 tablespoon ice cream scoop, scoop mounds of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
		If you don’t have the time or patience to make garlic brittle, another idea is to soak the garlic cloves in ½ cup of honey for about 10-20 minutes, drain and use in the cookies.
	www.gildedfork.com /recipes/jun06/garlic-brittle-cookies.html (513 words)

	WHAT'S THE DIFFERENCE
		Food or bones that is/are easy to break.
		Food that breaks easily into very small pieces.
		Brittle too is used technically to indicate that under stress a material deforms very little before breaking.
	www.englishforums.com /English/WhatsTheDifference/dzjxb/Post.htm (296 words)

	Mark D. Normand publications
		Corradini, M.G., Engel, R., Normand, M.D. and Peleg, M. Estimating the frequency of high microbial counts from records having a true or suspected trend or periodicity.
		Engel, R., Normand, M.D., Horowitz, J. and Peleg, M. A qualitative probabilistic model of microbial outbursts in foods.
		Peleg, M., Normand, M.D. and Tesch, R. Simulation of fluctuating populations of micro and macroorganisms with models having a normal random variate term.
	www-unix.oit.umass.edu /~adva000/MDNpubs.html (1428 words)

	bakingsheet: Peanut Brittle Bars
		Maida says these remind her of peanut brittle candy.
		I know how addictive peanut brittle is, so once I saw how simple these were, I immediately set about baking a batch.
		They are a bit more reminiscent of shortbread than brittle, so they tend to crumble as you eat them instead of snapping.
	bakingsheet.blogspot.com /2005/09/peanut-brittle-bars.html (624 words)

	Deluxe Maple Brittles - Peanut brittle, walnut crunch and cashew brittle.
		Every batch of brittle is home made with a dash of pure Vermont maple syrup.
		Since 1950, the Handy family has brought their own maple brittles to stores in the Northeast.
		An old fashioned candy, brittles are also a favorite gift for grandmothers, grandfathers and other special seniors.
	www.deluxemaplebrittles.com (253 words)

	Open Directory - Shopping: Food: Confectionery (Site not responding. Last check: 2007-10-14)
		Grandma's Fudge Factory - Twenty flavors of fudge, plus sugar-free varieties, and brittles, bark, toffee and hand dipped chocolates.
		Granite State Candy Shoppe - Handmade chocolates, roasted nuts, fudge, brittles, candied fruits, and mints.
		Holiday Farms Confectioners - Handmade fudge, divinity, peanut brittle, and pralines.
	dmoz.org /Shopping/Food/Confectionery (1488 words)

	Open Directory - Shopping:Food:Confectionery (Site not responding. Last check: 2007-10-14)
		Sites that mainly sell brittle or (American style) pralines should be submitted to this category.
		American-style pralines are usually made with pecans, sugar, butter and cream.
		Brittles are made with nuts and caramelized sugar.
	dmoz.org /Shopping/Food/Confectionery/desc.html (290 words)

	Food - Confectionery\Brittle and Praline
		Brittle candy in pecan, peanut, cashew, and almond.
		13 varieties of brittles, plus beer nuts and 18 flavors of fudge.
		Peanut, walnut and cashew brittles flavored with Vermont maple syrup.
	www.rafasys.com /food/site/category/105 (108 words)

	RECIPE FOR COOKING Sugar-free, Low Carb Butter Pecan Brittle
		The photo below shows the color of Brittle in the pan at the moment it is ready.
		When the brittle is cooled, break it into pieces.
		Or if you are in a hurry, (as I always am) hasten the cooling by setting the pan in a larger pan of ice.
	www.fabulousfoods.com /recipes/dessert/sweets/lcbrittle.html (229 words)

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