Cooking Techniques

ground chicken , stuffed contains bones meat etc

Just add a pinch of baking soda

Aeration is the abillity to entrap air. In relation to food e.g. whisking egg whites for a soufflè, the addition of sugar helps aeration which occurs when the egg whites are whisked. The mechanical action of the electric beaters produces heat by friction (the rubbing together) which causes denaturation or unfolding of the polypeptide chain within eggs.

This change is irreversible. Friction and heat produced by the electric whisk slightly coagulates (sets) the protein around the air bubbles. A soufflè will rise to a height because of air trapped in whisked egg whites. A small amount of salt or sugar helps to make the whites more stable and so will help trap the air for longer. The egg whites should be whisked until they form stiff but billowing peaks but not dry peaks. If overbeaten they will be very dry and not fold into the sauce. The egg yolk is mixed with a wooden spoon. The gradual addition of sugar alongside mechanical action assists denaturation of the egg yolk.

A 'bain Marie' consists of placing a container (for example, a pan, bowl, ramekins or soufflè dish) with food in a large, shallow pan of warm water on the hob. The water surrounds and protects delicate foods from direct heat, alowing them to be prepare "low and slow" because foods such as chocolate can burn easily from direct heat. The sauce in a "bain Marie' is then allowed to cool. The egg yolk is then mixed into the cool chocolate. If hot, the egg proteins would curdle or begin to cook in the sauce. Once the egg whites are whisked, they are folded carefully into the base sauce to maintain air in the mixture.

The soufflè is placed on the lowest shelf of the oven allowing it to rise upwards within the heat of the oven. As cool air enters the oven (alongside cool air in the soufflè) it's warmed, becomes less dense and rises thus pushing up the soufflè. When the filling the souffè dish, it's important to leave 2cm from the top of the dish otherwise the base wll swell; the soufflè will run over the sides and not have time to set. Onced placed in the oven the proteins livetin, vitellin, ovalbumin and globulin will coagulate.

Coagulation is the setting of the egg proteins. This happens at 65oC for egg whites and between 65-70oC for egg yolk.Coagulation of the egg proteins and baking at the correct tempreature for the correct time allows the soufflè to set as it rises.

1st of all dar r 10 dimes in a $ & dar are 10 $'s in 100 $'s so u would multiply 10 & 10 = 100 dimes ( = by da way im in 3rd grade

Yes, paper can be made into a good insulator. At least a lot of homeless people seem to think so.

Any sauce or gravies that are powdered premade mixtures thickens because it's thickening ingredient is cornstarch. But milk itself naturally thickens slighly even cooked by itself. Have you ever made hot chocolate and heated milk on a stove and noticed that the milk becomes creamy and is not like water anymore? Well, I can't tell you what is in the milk that thickens, but I do know that cornstarch is the #1 factor in most premade mixtures.

yes.. you can definitely boil soya chunks. they actually have to be boiled, run under cold water and drained to be used in any dish

My favorite trick is to simmer meat (most often venison) in a pan or crock pot with canned diced tomatoes with chiles or chipotles (Rotel is a common brand). The longer you cook it like that, the more tender the meat will be and better tasting. Marinating the meat is another great method. You can seal it in a large plastic bag in the fridge with a heavily-herbed vinaigrette (or commercially prepared Italian dressing). A mixture of soy sauce and ginger is particularly good with venison, but I've never tried it with boar, so I'm not sure whether it would really match flavors. Variations are endless, really.

Do nothing.

Vinegar is aqueous. Oil is not. They will not mix and remain so. Not without an emulsifier.

Yes

It is not recommended to repeatedly heat, cool, and reheat milk as it can lead to a breakdown in proteins and nutrients, affecting its taste and quality. It is best to heat only the amount of milk you need at a time to avoid multiple cycles of heating and cooling.

Fresh ingredients generally refer to many ingredients that are not canned, frozen, or preserved for longer shelf/refrigeration life.

Vegetables purchased from the produce department of your local grocer are 'fresh" ingredients. Tomato's, potato's, onion's, etc. I'm sure I don't have to make a whole vegetable list.

Cuts of meats from a local Butcher.

34 g equals 1/4 cup

Buddha

fermiums boiling point is unknown.

no

what is it

fror 4-5 minute

The place where the cane was clarified in a copper clarifier by heating it with white lime. Then, in a series of other boilers the cane juice evaporated leaving a mixter of sugars crystala molasses which are stored in barrels called Hog Heads in the curring house.

eggs

Boiling occurs when heat is supplied. Water is converted into vapor.

1968.15 Kelvin.

No

Marriage