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What else can I help you with?
State the correct temperature for cooking various hot sauces?
Don't cook ketchup
What does slurry mean in cooking?
slurry is poo and wee mixed together =D love you eve x
Is it better to cook with cold water or hot water?
Cooking is made generally with hot water.
What regulation require that the cold water supply pipe from the CWSC to tap outlets and the hot water vessel be isolated with what?
water regulation require that cold water supply pipe from the cwsc to tap outlets and the hot water storage vessel be isolated, with what
What has the author Todd Kaderabek written?
Todd Kaderabek has written: 'A field guide to hot sauces' -- subject(s): Hot pepper sauces, Cookery (Hot pepper sauces)
How do you use starch in a sentence?
Starch is commonly used in cooking to thicken sauces and soups. For example, you can mix starch with water to create a slurry before adding it to a hot liquid to thicken it.
What gas boilers alleviates the need for a CWSC F and E cistern and hot water storage vessel?
What gas boilers alleviates the need for a CWSC F and E cistern and hot water storage vessel?
Why should a soup or sauces be covered while cooking?
soup and sauses are generally enjoy for fluidity, cooking uncovered allows fluid to evaporate. you would not enjoy a hot bowl of chicken noodle paste would you?
Can you marinade chicken with a warm marinade?
Yes, as long as the cooking temperature is above 140 degrees.
What is plumber most likely to install?
Hot water storage vessel
What is the best way to use hon dashi in traditional Japanese cooking?
The best way to use hon dashi in traditional Japanese cooking is to dissolve it in hot water to make a flavorful broth or soup base. It can also be used to enhance the umami flavor in various dishes such as stews, sauces, and marinades.
What does it mean to temper eggs and why is it important in cooking?
Tempering eggs means slowly adding a hot liquid to eggs to raise their temperature without cooking them too quickly. This is important in cooking to prevent the eggs from curdling or scrambling when added to a hot mixture, ensuring a smooth and creamy texture in dishes like custards, sauces, and soups.
