) of food by heating it with hot air. a secondary objective of baking is to preserve the food, by destruction of the microorganisms and reduction in the water activity at the surface of the food. however, the shelf-life of most baked foods is limited, unless products are refrigerated or packaged. baking...
good. anything that replenishes our over-exploited groundwater resources is to be welcomed. there will be a short-lived spurt of growth by plant life in the areas affected by the rains, even if the continuing heat will burn much of that off fairly quickly. in turn, a variety of species of wildlife,...