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The best tool for this is a folding steamer basket.
You set it inside a pot and then open it until the "petals" rest against the sides of the pot. Fill the pot with water just until you see the water begin to come up through the holes in the bottom of the basket.
You can also use a colander that fits into a pot. If you choose this method it is best to use a footed colander.
If you don't want to steam the food, a double boiler also suspends one pot above another with boiling water in the lower pot.
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∙ 12y ago
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What is the boiling point of food coloring?
If the food coloring is water-based, it would be slightly above or below the boiling point of water (100 degrees Celsius) depending on the effect of the coloring substance on the water's boiling properties. Some colorings might be oil based, in which case their boiling point would be closer to 150-200 degrees Celsius.
Why is food cooked more rapidly by boiling it in a salt water than by boiling it in a pure water?
Food cooks faster in salt water because the salt in the water wraps the food which the chemical reactions from the surface of the food and the salt that contracts and it likes heat the food faster.
What keeps most nutrients in food-microwave or boil?
Microwave. Boiling food enables the nutrients to 'leech out' into the boiling water. Microwaving simply agitates the water molecules within the food.
Is it the boiling of water or the higher temperature of water that cooks food faster in a pressure cooker?
On the food
How does the boiling water affects the plant's ability to make food?
Boiling water is not one of the survival condition for the plant to photosynthesis
Disadvantages of boiling?
There are several disadvantages to boiling food. For example, boiling vegetables basically drains the nutrients out of the food and into the water, so the nutrients that would normally be consumed are gone.
Which organelle stores food water and waste?
The vacuole holds the food, water, and wastes.
How does boiling preserve food?
Boiling preserves food by killing harmful bacteria, viruses, and other microorganisms that can cause spoilage or illness. The high temperature of boiling water destroys these pathogens and enzymes that could cause the food to deteriorate. Additionally, boiling can remove excess moisture from food, preventing the growth of bacteria and the subsequent spoilage.
What are strainers?
They are somthing you put a food you were boiling in it (like pasta) and it gets the water out but doesn't harm the food. :)
What is boiling in food tech?
getting a saucepan, putting water in, letting it heat up on a turned on hob, wait for it to bubble and then add what your boiling. that's called boiling,
Which property of an ester can be used to check its purity before use as a food flavoring?
options (A) Boiling point (b) Colour (C) Smell (D) Solubility in water.
Why is vitamin C lost when food is placed in boiling water?
b/c it dissolves
