Subtract waste from AP to find the edible portion (EP) For cooking tests, determine weight after cooking. Calculate yield percentage (YP) by dividing AP by EP. Use YP to calculate the amount of AP to purchase for a recipe or to determine the price per pound of EP.
What are the causes of food laboratory accident
Cutting meat across its grain tenderizes the meat because it shortens the muscle fibers and severs the tough connective tissue, making it easier to chew.
Here's why this happens:
Muscle Fiber Orientation: Meat is composed of long muscle fibers that are oriented in a specific direction. When you cut meat across its grain, you are essentially cutting through these fibers, creating shorter strands. This shortening of the muscle fibers makes the meat more tender because the fibers are less stringy and easier to break down when you chew.
Reducing Toughness: Meat can be tough due to the presence of collagen, a connective tissue that surrounds muscle fibers. When you cut across the grain, you're also cutting through the collagen, which can be quite tough. This helps break up the collagen into smaller pieces, reducing the toughness of the meat.
Easier to Chew: Shortening the muscle fibers and reducing the collagen content in the meat makes it easier to chew and digest. The result is a more pleasant eating experience, as the meat is less resistant and more palatable.
It's worth noting that cutting meat across the grain is a simple technique that can significantly improve the tenderness of various cuts of meat. This method is particularly beneficial for tougher cuts, such as flank steak, skirt steak, or brisket, as it helps to mitigate their natural toughness and enhances their overall texture when cooked.
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Dim Sum Cook is a culinary artist who specializes in the intricate and flavorful world of Dim Sum cuisine. Their role requires not only culinary expertise but also precision, creativity, and an understanding of the cultural significance of this beloved Chinese culinary tradition.
Visual descriptions using detail to help the reader "see" in their minds eye what you are describing.
The sense of smell, then, is a useful way of getting characters to remember an event from the past in the form of a flashback (assuming that this event is important to the understanding of the present story).
Evoking the sense of smell is also a useful way of saying a lot with very few words. Try to imagine the following...
Characters speaking, coughing or banging things can add a soundtrack., use onomatopoeias.
A sugar and water solution can be separated by gently heating the solution until all of the water has evaporated. What remains in the evaporating dish (or pan) will be sugar, although it will tend to form a large crust rather than the granules that were originally put into the water. The water can also be collected, if required, by placing a cool surface (eg, a plate or metal sheet) above the evaporating dish and allowing the droplets of water to condense. The droplets will then run down the plate and can be collected in a suitable receptacle.
Compared to cooking with gas, electricity, wood, or charcoal, the power is free and non-polluting, the food often tastes better and is more nutritious, the indoor space stays cooler, and because foods will not burn or scorch in most box cookers, the pots are easier to wash.
Enzymatic browning causes the browning in fruits, (turning pigments brown). As when you cut an apple, or drop and apple; damaging cells. Polyphenol oxidase(tyrosinase) is released by the damaged cells and it oxidizes naturally occurring phenols to guinones.
Gelatinization is the process that we take a starch (like flour or cornstarch) and it to a liquid for the purpose of thickening that liquid. The starch absorbs the water and gets bigger. The starch with the liquid changes consitancy from dry powder to a soft thick mass.
Good examples of gelatinization cooking include using flour, cornstarch or arrow root to make a gravy. Or using any of those to thicken the broth in a stew.
So any recipe for gravy that uses a starch to thicken it - is an example of gelatinization
MAP stands for mycobacterium avium paratuberculosis. MAP is a virus that infects cattle and other food animal herds.
Like a dill pickle without the vinegar and cucumber and salt.
It all depends on your taste buds which can over time change and shape in different ways. Like the rest of your body, they will change, and there's one of the reasons what tastes you like "changes".
pastrami its like meat you can add it on your sandwiches that's a good source of protein.
If you heat a chicken bone it will likely explode. This is because these bones can only handle so much heat energy.
No. The only meat McDonalds lists in the ingredients for chicken McNuggets is chicken, and adding fish would make no sense because fish is much more expensive than chicken. Compare the price per ounce of store-bought chicken nuggets and fish sticks.
Ketchup exits the iconic glass bottle at .028 miles per hour. According to Heinz.com, if the viscosity of the ketchup is greater than this speed, the ketchup is rejected for sale.
The cheeses with mold include those with a white, dusty looking covering, and those veined with blue or green.
Cheeses covered with whitish dust have a mold called Penicillium camemberti on them. These cheeses include brie camambert and other similar cheeses.
Cheeses veined with blue or green usually have a mold called Penicillium roqueforti, and these include roquefort, ordinary blue cheese, Danish blue cheese, and some types of gorgonzola. Traditional gorgonzola is made with Penicillium glaucum.
Any cheese can get moldy, but this is not what is supposed to happen. Cheeses such as cheddar, colby, Swiss, gouda, and so on, should not have mold. These cheeses are often protected by a covering of wax, a rind, or a plastic package to prevent air from getting to the cheese. Any cheese that has access to even the tiniest amount of air can get moldy.
Real ales or cask ales are unpasteurized. You can check out www.camra.org.uk to learn more about these beers.
Gamma radiation doesn't change the food in any way; it merely removes bacteria so thoroughly that the food keeps fresh as long as it stays sealed. Normal "uncontaminated" food contains enough bacteria that they will eventually grow into a large population and rot the food.
folow this link http://www.solvaychemicals.us/static/wma/pdf/1/4/1/0/0/PGLC_Overview.pdf
It is a bit unhealthy for you but healteaist chocolate. It is not fattening; only milk chocolate & white choclate