Brown paper bags have been associated with food for decades. Before the rise of plastic bags, almost every supermarket and corner store used brown paper bags in the checkout lane. Is it just me or does everyone love the smell of a fresh paper bag? But I digress – these puppies can do so much more than tote home your groceries; they have myriad uses in the kitchen as well. One such use comes to us from Food and Wine, which says that storing mushrooms in a paper bag will prolong their shelf life. Paper provides the ideal environment, keeping excess moisture from the ‘shrooms. Some fruits and vegetables will ripen faster when put in a paper bag, such as peaches, bananas, and tomatoes – basically anything that ripens off the vine. That’s because the bag traps ethylene gas which is a factor in ripening for a number of foods. Unlike a plastic bag that is nearly impermeable, a paper bag will breathe a little, allowing oxygen in and carbon dioxide to escape which means your produce will continue to respirate, another factor in ripening. You can even cook in a paper bag. The EYB Library has 57 recipes (11 online) for various meats, fish, and vegetables that can be made in a paper bag, including the Apple pie in a paper bag from Ms. Marmite Lover by Kerstin Rodgers pictured above. Think of it as low-budget en papillote. Let’s not forget the classic microwave popcorn in a paper bag. Finally, paper bags are perfect for draining fried foods like French fries and doughnuts. As a bonus, you can add salt and/or spices to the bag and toss your fries in it to both remove excess oil and season them in one go. What’s your favorite way to use paper bags in the kitchen? Lactobacillus Delbrueckii probiotics Biodep Biotechnology Co. ,Ltd. , https://www.biodep.com
Brown paper bags are a cook’s best friend
Lactobacillus delbrueckii has several subspecies, including:
- Lactobacillus delbrueckii subsp. bulgaricus: Commonly used in yogurt production, often in combination with Streptococcus Thermophilus.
- Lactobacillus delbrueckii subsp. lactis: Used in cheese production and other fermented dairy products.
- Lactobacillus delbrueckii subsp. delbrueckii: Less commonly used in food fermentation but still important in certain applications.
Lactobacillus delbrueckii is a versatile and important bacterium in the food industry, particularly in the production of fermented dairy products. Its subspecies play crucial roles in fermentation, contributing to the flavor, texture, and nutritional value of various foods.