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What is the name for cooking food slowly in hot liquid that has not quite reached its boiling point?
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∙ 15y ago
Poaching
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∙ 15y ago
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How can you pick out oxygen from other gases?
The air or gas mixture can be cooled down to a very low temperature until it liquefies. It is then allowed to heat up slowly, as the liquid air reaches different temperatures, the boiling points for each gas, the gas is extracted.
Occurs when water vapor changes to liquid water?
Its a change in energy primarily. Water vapor loses energy and then becomes liquid. The energy it loses generally is heat. For example, Put water vapor in a sealed container in a freezer, it will change from vapor to liquid, then liquid to solid as it loses energy in the form of heat
What does decant mean in science?
To slowly pour off the top layer of a liquid.
Is boiling of an egg is slow change?
yes it is a slow change since the egg reacts slowly to give boiled egg.
Does water boil faster with or without vinegar?
Adding salt to water increases the boiling temperature, causing the water to come to a boil more slowly. This increase in the cooking temperature will, in theory, cause foods boiled in salt water to cook faster. Pure solutions will generally have lower boiling points than mixtures. Adding sugar to the water will have a similar effect but would not be nearly as nice to cook food in! Note that if pure water is heated up to a high temperature prior to the addition of the salt, the addition could cause the entire pot to start boiling suddenly. This is a result of the grains of salt acting as nucleation sites. This has the effect of making nearly-boiling water actually boil more quickly when salt is added. The tiny amount of salt required to cause a nucleation effect would have no effect on the temperature of the boiling water. In this regard, you can think of the salt as a catalyst, facilitating the change of state of the water from liquid to boiling. We said "in theory" above because adding salt to water to raise the boiling point for cooking doesn't actually work in practice. The amount of salt you'd typically add to water for cooking would have negligible effect on the boiling temperature. Let's look at some numbers. Assuming fresh water at sea level, you'd need to add 230 grams of table salt to raise the boiling point of one liter of water just 2 degrees C. To raise the boiling point of the two quarts of water you're cooking pasta your pasta in by that same two degrees, you'd have to stir in 435 grams of salt. That's well over half of an entire 737 gram blue Morton salt container! The pasta may cook faster in the hotter water, but people would probably not be coming back for second helpings of your ultra-salty linguini. Salt added to the cooking water also "hardens" the surface of the starches in pasta, reducing their stickiness. This prevents the pasta from sticking together in clumps. Somewhat counter-intuitively, oil added to boiling water does not reduce the stickiness of the pasta. It does reduce the surface tension of the water, increased by the starches in the pasta. This tends to reduce foaming. The bottom line is this: You can add a few grains of salt to pure water to kick off the boiling process with nucleation. Beyond that, add salt to water to flavor what you're cooking and to keep the pasta from sticking together. It will not have any measurable effect on cooking temperature or time.
What is cooking a liquid just below boiling point and bubbles rise slowly and break before reaching surface?
Simmering.
What does the term simmer mean?
Liquid on a low heat. Slowly bubbling, not vigorously boiling.
What is the meaning of simmer mean in cooking?
To simmer is to bring something to a boil, reduce the heat and allow to boil slowly.
What is a word for cooked over boiling water?
steam cooking ...Alternative answers:If a pan or basin is set over boiling water for gentle melting or slowly cooking a delicate custard, the method is called cooking in a double boiler or in a "bain-marie" or water bath.
-ing verbs to describe lamb?
Roasting: cooking lamb slowly in an oven. Grilling: cooking lamb over direct heat. Marinating: soaking lamb in a seasoned liquid to enhance flavor. Braising: cooking lamb slowly in liquid to make it tender.
What is the difference between direct simmering and indirect steaming?
With direct simmering, the food is immersed in slowly boiling liquid and cooked until it is done. With indirect steaming, the food is place on a rack above the boiling liquid and cooked by the steam from that liquid.
Is it true that at its boiling temperature the particles of a liquid are moving so slowly that they begin to form regular patterns?
Yes
What is the different between boilling and evaporation of water?
Boiling is a phase change when a liquid slowly turns into a gas. Evaporation is when a liquid immediately becomes a gas on the surface.
At its boiling temperature the particles of a liquid are moving so slowly that they begin to form regular patterns true or false?
False.
Does liquid water become water vapor?
Liquid water becomes water vapor in the process of vaporization. There are two kinds of vaporization, evaporation which occurs slowly, and boiling which occurs rapidly.
To change from a gas to a liquid?
Everything, if you cool it enough. NEARLY everything follows that up by turning from a liquid into a solid when cooled even further. (The exceptions are left as an exercise for the reader.)
What Takes place when liquid water becomes water vapor.?
Liquid water becomes water vapor in the process of vaporization. There are two kinds of vaporization, evaporation which occurs slowly, and boiling which occurs rapidly.
