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What else can I help you with?
What has the author Cools-Lartigue Yolande written?
Cools-Lartigue Yolande. has written: 'The Art of Caribbean cooking'
What happens to cooking oil when it cools down?
it gets thick .
Why do you get celery with chicken wings?
It cools your mouth after something spicy
How long after any food is cooked should you refrigerate it?
The main reason to let the food cool before refrigerating is so that it doesn't bring foods near it up in temperature. If the food is fresh from the cooking (boiling hot) It can safely sit out for an hour or so before putting it in the fridge. If your fridge isn't full and you can put the food on an empty shelf, you don't actually have to wait.
What light metal is used in cooking pans that heats and cools quickly?
Aluminium.
Why is there fat droplets on chicken broth?
Fat droplets may appear on chicken broth due to the presence of fat released from the chicken during cooking. When the broth cools, the fat can solidify and rise to the surface, forming droplets. Skimming off the fat or using a fat separator can help remove these droplets from the broth.
What food can poached?
Pretty much any food can be poached, it refers to cooking something in a boiling liquid or by steam. It is typically used with something that is delicate and won't stand up well to other cooking methods. Eggs are common. Pears are often poached. Fish and chicken are usually poached in white wine.
Do you add the ever clear before or after the apple pie cools down?
After it cools down
What condiment cools spicy chicken wings the best?
Sour cream containing ones! The protein in them, and not your mouth lining- is denatured.
What cools most microwave ovens?
A fan moves air inside a microwave to cool the magnetron, and that air goes through the cavity (cooking space) so it cools things there, too. If an oven warms up during use, it cools naturally after it is shut off. Like a toaster.
What is the gelatinous layer under the fat when making chicken soup?
The gelatinous layer under the fat in chicken soup is primarily composed of collagen, which is released from the chicken bones and connective tissues during the cooking process. As the soup simmers, this collagen breaks down into gelatin, creating a rich, viscous texture. When the soup cools, the gelatin solidifies, forming a layer beneath the fat that adds body and flavor to the broth. This gelatinous layer contributes to the overall mouthfeel and enhances the soup's taste.
What does a cooking rack do?
A cooking rack is used to hold the food and control its closeness to the heat by positioning the rack. Racks are also used to place baked goods on to allow air to circulate underneath the food as it cools.
