Food Preservation - Lye

Lye

Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye will saponify fats in the food, which will change its flavor and texture. Lutefisk uses lye in its preparation, as do some olive recipes. Modern recipes for century eggs also call for lye. Masa harina and hominy use agricultural lime in their preparation and this is often misheard as 'lye'.

Read more about this topic:  Food Preservation

Famous quotes containing the word lye:

    “We all cry out that the world is corrupt,—and I fear too justly,—but we never reflect, what we have to thank for it, and that it is our open countenance of vice, which gives the lye to our private censures of it, which is its chief protection and encouragement.”
    —Laurence Sterne (1713–1768)