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What else can I help you with?
Why use brine in making pickles?
You don't soak pickles in brine, you soak cucumbers in brine and you do it to turn the cucumbers into pickles.
What are some salty liquids?
Some examples of salty liquids include seawater, brine (salt water solution), and soy sauce.
Is soy sauce a fluid?
Yes it is because it contains a Liquid Fluid doesn't only mean liquid but also means gas
What will make a brine shrimp die and turn black?
if you cut its head off.. i think
Can you turn tomato sauce into tomato soup?
Yes you can
What is the element of the soy sauce?
Oyster sauce is prepared from oysters, brine, umami flavour enhancers such as MSG, and typically contains preservatives to increase its shelf life.This is only true for favored oyster sauce. The real good one are the one made from real oysters, no msg added. I strongly object using favored oyster sauce as it gives no health benefit.
Is it true that teriyaki sauce was invented for a Japanese racecar driver at the turn of the century?
Teriyaki is a cooking technique that uses sweet soya sauce, and apparently predates the turn of the 20th century.
Why do some recipes for BBQ sauces and brine's call for heating or boiling and some don't?
To be safe rather than sorry, the health department will tell you that all brine's and BBQ sauces should reach the boiling point for several minutes to kill any bacteria and to avoid contamination. It has been my experience that doing this to a recipe that does not call for the heating of the sauce or brine does not hurt of change the flavor.
Why does olive brine turn brown after opening?
Olive brine turns brown after opening due to oxidation and the natural breakdown of the olive pigments. Exposure to air and light can accelerate this process. It is a natural reaction and does not affect the taste or safety of the brine. Shake well before use to redistribute the flavors.
Why does lasagna always turn out runny?
because it has too much sauce
Why does my cheese sauce turn gritty sometimes?
Cheese sauce can turn gritty when the cheese is heated too quickly or at too high of a temperature, causing the proteins in the cheese to clump together and create a grainy texture. It can also happen if the cheese is not fully melted or if the sauce is overcooked.
Why does my cheese sauce turn grainy when I make it?
Cheese sauce can turn grainy when it is overheated or when the cheese is added too quickly. This can cause the proteins in the cheese to clump together and separate from the fats, resulting in a grainy texture.
