Frying and Sauteeing Foods

The evidence that a chemical reaction occurred is the bubbling and foaming when the baking soda was thrown into the pan, which indicates a release of gas. Additionally, the extinguishing of the fire suggests a chemical change happened, as the baking soda likely released carbon dioxide gas, displacing oxygen and suffocating the fire.

no. frying an egg is not physical, because once you turn the egg into a solid, you cant change it back to a liquidish substance. Heating is a chemical change, so there for, frying an egg is a chemical change. Same with baking a cake. Once you add heat to a substance, like cakebatter, you cant change it back into cake batter there for making it a chemical change.

Mykita, model Hector

The novel was banned for two primary reasons, each of which raised a great deal of concern in front of many school boards in the 1990s.

First, the book encouraged children to partake in socially unacceptable activities. In this book, the activity is eating worms, which is perceived as being disgusting and not socially acceptable. Thus, concerned parents argued that this book encourages such disgusting antisocial behavior.

Second, the book encouraged children to bet on things, or in essence gamble. Since gambling is perceived as an activity of low morals and also presents the risk for great economic loss, it was felt that impressionable children could begin to fall down the slippery slope of gambling because of this book.

Both concerns meet at one central point: they both assume that the book is doing the parenting and not the parents. By laying the blame for antisocial behavior and other activities that a parent might not approve of on an otherwise strong piece of youth fiction, the parents miss the point that they are in fact responsible for the raising and morals of their own children.

In general, you do not put oil in the pan when frying bacon. Bacon is fatty and the pan will gain a layer of liquid fat on the bottom when the bacon heats. In fact, if the bacon is very fatty and the fat is not drained from the pan partway through frying, the bacon might not become crisp.

If you are frying healthy alternatives to bacon, the pseudo-bacon might not have enough fat content for frying, so you might need oil, but check the instructions on the container in which it came. (I tried two versions of soy bacon many years ago, and one suggested putting oil in the pan.)

They are used to keep the fish whole and prevent it from breaking up during the cooking process.

You can dip the fish in beaten egg mixed with a little milk or buttermilk, then roll it in flour, dry pancake mix or cornmeal. There are also lots of recipes for batter-dipped fish, but here is a basic and simple recipe.

Ingredients:

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Procedure:

Whisk together dry ingredients in a bowl.
Add water and mix well.
Dip fish into the batter, coating thoroughly.
Drain off excess batter and drop in hot oil.
Deep fry until a nice golden brown. (Fish will float when it's done)

This breading recipe can also be used for deep-frying chicken, shrimp, or most anything you want breaded and deep-fried.

boiling water will cook it evenly but if you put it straight on with pressured heat it will cook faster. why? heat when pressured becomes extremely hot causing things to cook faster.

As the pressure rises, the temperature of the water and steam inside the sealed pot (the pressure cooker) also rises above the normal 100ºC (212ºF) boiling point temperature.

No, it is not safe chicken every day due to fat for the human body Eating chicken every day is not bad, but you need to be cautious while choosing the right one and cooking it right too. Chicken may cause food poisoning because of salmonella, a bacterium found in poultry chicken that can cause food-borne illnesses.

Heat a little oil or melt fat (butter is good) in a medium-hot pan. Tap the required number of slices of bread (thickly sliced if possible) over the sink to shake off loose crumbs and cook in pan, turning once, until golden-brown on each side. Put on a paper towel to drain excess fat until required.

Fried bread is a classic companion to fried eggs, bacon and sausages. Mushrooms, baked beans and cheese are also popular toppings.

Absolutely! You might, however, need to add some spices to give it that extra taste. Just a note though - coat your onion rings with flour and then coat with the pancake batter. It makes the pancake batter adhere better to the onion rings.

no. a utensil is an implement, container, or other article, especially for household use. A pan is non of those things

You can shallow fry chicken as long as the chicken is halfway submerged when frying. Look up shallow fried chicken recipes

Frying pans are best used for foods that need fast cooking at a high heat, either dry or with oil. As the name suggests, frying pans are designed for "pan frying," which means that food is cooked in a shallow (up to one inch) of very hot melted fat or oil. Tender cuts of meat such as steak and burgers can be successfully fried, as well as eggs, fish, chicken pieces and many types of sturdy vegetables such as onions, potatoes, squash, okra and so on. Frying pans can and are used for other types of cooking, both on the stove top and in the oven. Cornbread is one example of food that is often baked in a frying pan.

Deep frying

Oil is used to season cast iron cookware, not clean it. Seasoning is performed with any type of cooking oil or fat (shortening, lard, etc.) Just coat the cookware entirely and place in a 350F oven for at least an hour. Repeat as needed to build up the seasoned layer.

Cleaning should be done by rinsing immediately with hot water. If stubborn stuck-on food becomes a problem, use coarse salt and a non-metal scrub brush.

To remove rust use the cut end of a raw potato as a scrubber with Comet or Ajax type scouring powder. Then re-season the cookware properly before using it.

Mild dish-washing liquid is okay for occasional use.

Always dry thoroughly before storing.

If the cookware has not been fully seasoned, a thin coat of oil after washing is sometimes used to protect the surface before storing. The entire cookware must be covered with a towel to prevent dust sticking in the oil. (It's much easier to just fully season it.)

Because the heat from the pan turns the water instantly into steam. The steam expands rapidly, taking minute droplets of the hot oil with it. The resultant mix clings to a persons skin - causing massive burns. The recognised solution - cover the pan with a damp (NOT wet) cloth. This starves the fire of oxygen, and acts as a coolant - lowering the oil's temperature below the flash point.

It's going to have a definite effect on the flavor--club soda doesn't have the sweetness or the lemon-lime flavoring that 7-Up has. If you don't mind citrusy, sugary tempura batter, though, it should work.

A Omelet

2 days at the most

Kettle cooked chips are cooked in a special way (in kettles?) that make them crunchier .

convection oven

wok