On Food and Cooking Wikipedia

Salting the meat adds flavor and draws out a little bit of the moisture, but if you’re in a real rush, you can skip this step and just lightly coat the duck legs with a few pinches of salt. Pour a bottle of barbeque sauce into the bowl of the rice cooker or slow cooker. Add the short ribs, arranging them in a layer so that the barbeque sauce covers the meat. When cooking a piece of meat, if it’s from a part that is responsible for supporting the animal’s weight , it’ll probably be higher in collagen and thus need a longer cooking time. Hydrolyzing collagen not only breaks down the rubbery texture of the denatured structure, but also converts a portion of it to gelatin.

• Because sandwiches require a lot of handling, the contact time with the person making them is increased.
• And they can say these people from all across the country, they actually have the same bug, so they ate the same food.
• Give each customer a menu, grab the flowers they ordered, and collect their payments.
• Tossing the shrimp in rice flour helps them take on a delicately crunchy texture, but all-purpose flour will work in a pinch.

There are a few “big picture” things to notice about these common temperatures in cooking. For one, notice that browning reactions occur well above the boiling point of water. If you’re cooking a stew, such as the simple beef stew recipe in Chapter 2 , sear the meats and caramelize the onions separately before adding them to the stew.

The reason so many pantry goods are “shelf stable” is either low moisture content (crackers, dry goods like beans and grains, oils, even jams and jellies in which the sugar is hygroscopic and “holds on to” the water) or acidity . Given these six variables, you can see why some foods don’t need refrigeration. When in doubt, though, stick it in the fridge, which you should keep on the chilly side (34–36°F / 1–2°C).

You’ll Love This Classic Three Bean Salad

—the molecular arrangement of the atoms making up the protein is such that regions of the protein are electromagnetically repulsed by the polar charge of water. You’ll need 3–4 oz (75–100 grams) of raw tuna per person. Slice the tuna into roughly equal-sized portions, since you’ll be cooking them one or two at a time.

This chart makes buying sliced meat a cinch:

Players start with 3 lives and the car begins to smoke as it is wrecked. This game is like a modern graphical version of the old arcade classic APB, though one is playing a food delivery driver instead of a police officer. You must beat levels sequentially and can earn up to 3 stars per level by fully completing the desired quantity for each of the three ingredient types. Use the power up buttons at the bottom of the screen to quickly clear many cells.