Cooking Techniques

Boiling an enzyme denatures it by disrupting the weak bonds that maintain its three-dimensional structure. Enzymes function by binding to specific substrates in a precise orientation, and denaturation alters the enzyme's active site, preventing substrate binding. As a result, the enzyme loses its catalytic activity and can no longer facilitate biochemical reactions.

Impurities will usually lower the melting point of an organic compound. Impurities also increase the range of melting points in the compound. This means the temperature needed for melting isn't consistent.

In botany: Tarragon is related to wormwood; it is in the same family as asters, daisies and sunflowers.

In cooking: Sweet, aromatic herbs like basil, marjoram, chervil, fennel or anise can be used as substitutes.

If the water is cold enough it will turn into ice.

Covering the fry pan with a plate while cooking helps to retain heat, reduce cooking time, and cook food more evenly. Using a pressure cooker can save gas by cooking food faster due to the increased pressure and temperature inside the cooker, thus reducing overall energy consumption.

Yes, pasta will cook faster in boiling water compared to cold water. Starting the cooking process with boiling water allows the pasta to cook more evenly and quickly, resulting in better texture and flavor.

Jerk chicken is called jerk chicken because of the cooking technique and seasoning used in its preparation, known as "jerk." The term "jerk" originates from the word "charqui," a Spanish term for dried strips of meat, which is thought to have evolved into "jerk."

The "jerk" method involves marinating the chicken in a blend of spices and seasonings, including allspice, Scotch bonnet peppers, thyme, garlic, and scallions. The meat is then typically cooked over an open flame or on a grill, often using pimento wood for an authentic flavor. This method of seasoning and cooking imparts a distinctive, spicy, and smoky flavor to the chicken, giving it the name "jerk chicken." The technique has its roots in the indigenous Taino people of Jamaica and has been influenced by African cooking methods brought to the Caribbean by enslaved Africans.

A cold spoon will extract heat from the soup, a spoon that is warmer than the soup will transfer heat to it.

Boiling of mercury refers to the process of heating liquid mercury to its boiling point, which is around 356.7 degrees Celsius. When mercury boils, it turns into vapor form, which can be harmful if inhaled due to its toxicity. It is important to handle and dispose of mercury properly to prevent environmental and health hazards.

It is a really bad idea to put styrofoam, cling film, etc. in an oven and in contact with your food. You and I have no idea what kind of chemicals could be released and come in contact with your food, and in any event it is very likely there would be some melting or a product could catch on fire. Always use oven safe plates, baking sheets, pans, etc. in the oven and use microwave safe cooking tools in the microwave.

The boiling point and normal boiling point are related concepts, but they have specific differences.

Boiling Point:

The boiling point of a substance is the temperature at which the vapor pressure of the liquid equals the atmospheric pressure, causing the liquid to change into a gas or vapor. At the boiling point, bubbles of vapor form within the liquid and rise to the surface, resulting in a continuous phase change from liquid to gas. Different substances have different boiling points, which can be influenced by factors such as atmospheric pressure and the strength of intermolecular forces within the liquid.

Normal Boiling Point:

The normal boiling point of a substance is the temperature at which it boils when the atmospheric pressure is at the standard pressure of 1 atmosphere (atm), which is equivalent to 101.325 kilopascals (kPa) or 760 millimeters of mercury (mmHg). This standard pressure is typically found at sea level.

It's best to put it in RIGHT BEFORE it's boiling. Time it out right so that when the water is just beginning to bubble, drop it in.

The clear white stuff is called albumen and it protects the yolk of the egg. The opaque white stuff (two of them) that is close to the yolk and looks almost like jelly is called chalaza and it is a protein that holds the egg yolk in the center of the albumen. You only see chalaza in fresh eggs as it disappears in stale eggs.

Yes it would.

The volatile oils in the membrane between layers of onion make your eyes water, provided the onion is sufficiently warm; if the onion is cold the vapours won't be released during cutting. For this reason, onions should be kept in the refrigerator; store them in a plastic bag, twisted to keep out the air.

You can put them in several layers of plastic bags, or in a tightly-sealed plastic container so that they don't cause your refrigerator to smell of onions.

yes. the freshly made one is already at room temperature while the frozen one is usually around zero degrees if your freezer is working properly....so it will take more time to cook the frozen dish.

Fermentation is used in various industries for the production of alcoholic beverages, such as beer and wine, as well as for the manufacturing of dairy products like yogurt and cheese. It is also utilized for the production of biofuels, pharmaceuticals, and organic acids. Fermentation is a key process in biotechnology for the synthesis of a wide range of products.

Yes, but not dramatically so. The movement of the water is convection, which improves cooking efficiency. The size of the tater is the biggest factor, so cutting them into smaller pieces can cut the boiling time in half using full boiling water versus whole potatoes in a gently boil.

Tip- Use a larger pot and cover it. The extra water makes for better potatoes, and the lid makes up for the reduced efficiency due to larger volume. Also a bit of oil or butter will help reduce foaming.

An egg will cook faster in more hot water because a larger volume of hot water can transfer heat more efficiently to the egg, speeding up the cooking process. The increased thermal energy in the larger volume of hot water results in quicker heat transfer to the egg, leading to faster cooking.

Placing a wooden spoon across the top of a boiling pot of potatoes creates a barrier that disrupts the formation of bubbles and prevents the water from boiling over. The wooden spoon helps to break the surface tension, allowing steam to escape and preventing the water from spilling out of the pot.

when the water is boiling it will help it from sticking this is what i do and at the end when your donr cooking it because it taste good with salt and pepper. but if you dont want it to stick then the first thing

4.25 ounces = 120.5 grams

Sour salt is a lot stronger than regular table salt that you are familiar with. yes you can eat it, but it will probably be too strong for you to hand at more than a few granules. Typically people will dilute sour salt with something like water or sugar, in order to make it more palatable. Both the sweetness of sugar and sourness/tangy-ness of the sour salt will help drive the natural flavor of whatever you add it too. This is why sour salt is so popular.

The list includes many typically salty foods.

French fries

Cheddar cheese

Corned beef

Canned soup

Turtle soup

Oysters

Potato chips

Fritos corn chips

Pretzels

Canned peanuts

Dill pickles

Saltine crackers

Ham

Bacon

Pepperoni

Vienna sausage

Salted fish

And also:

18. seawater

19. tears

20. sweat (which is why your skin tastes salty)

An ounce is a unit of measurement in the imperial system used for dry ingredients. It is equivalent to approximately 28 grams. When following recipes, it is important to measure dry ingredients accurately to ensure the desired outcome of the dish.

slower is the wrong word, but I know what you're asking. pure water at standard pressure has to overcome two basic forces to jump into the gas phase. first, the air pressure of 101.k kPa is pushing down on the surface, holding those water molecules down. Next, all the water molecules are so polar, due to their bent shape, and the very electronegative bonds (oxygen electronegativity value of 3.5 vs. hydrogen's of 2.1). The polar water molecules are very attracted to each other due to the interactive force called hydrogen bonding.