The amount of energy needed to cook an eggwhite will be the same, no matter what source the energy is coming from. Here is a nice website with some... very... in depth analysis of cooking an egg:
https://newton.ex.ac.uk/teaching/CDHW/egg/
What you really want to know is how much energy is transfered from a hob to an egg when it is cooking for 1 minute at a certain temperature- say 75 degrees, then you could extrapolate out the rest of the data with minimal error margins.
James Cook did not discover lemon juice but he used it, together with lime juice, to help ward off scurvy in his crew.
No, it just makes it more sour. You need an oven to cook it.
You can add the juice toward the end of the recipe. This simply adds a zing taste to the meal.
So only the juice enters the recipe; not the pits or the flesh
cook lemon juice in water.....seriously it works
The cheesecloth traps any seeds/pips.
It cooks like the other ones just put the juice in there and cook it, it would be nice and good so go home and try and you will like it.
NO!!
30 MIN, but it also depends on how much shrimp, so if its alot then about 45 min. or you can also tell when its cooked by its color, it will turn redish.
Your question has a wrong assumption. And that assumption is the one that says that lemon juice is goof for you?" Lemon juice is containing contemplatible amounts of high-ph acids, which corrode through you're stomich and burt all the way to your bottom. Nobody drinks lemonade anymore but the lemonades that are just simply fake and artificial.
Helps to make the whites firm up faster so that they do not simply disperse into the water. Yolks will cook slower when surrounded by their whites. Adding the vinegar helps during the cooking process.
You need to add a tenderizer. Usually the powdered form or lemon juice is ideal.