horsh1
Joined 6 years ago
Karma
70
Submissions
55
Member since
Sep 25
Joined 6 years ago
"One such solution was a method proposed in 1809 by the French pastry chef Nicolas François Appert, which involved long-cooking meat or vegetables (approximately 1-2 hours) and pasteurizing the finished product in a brine solution. Appert received a personal award for this invention from Napoleon."