On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

The temperature at which a liquid boils is dependent on the surrounding pressure. When you cook in a regular pot at atmospheric pressure (14.7 pounds per square inch ), water boils at 100°C (212°F). Inside a pressure cooker, the pressure can increase by an additional 15 psi, to almost 30 psi. That means food can cook at a much higher temperature than it ever could at atmospheric pressure—and since cooking reactions speed up at higher temperatures, your food cooks faster. It also doesn’t dry out, since the water stays in liquid form. Spread out on a baking tray and leave to prove overnight at room temperature.

• (See the section on filtration in Chapter 7 for tips.) The slimy liquid that you filter out is the pectin.
• Newingredients are gaining traction on grocery store shelves– many with an emphasis on plant-based ingredients or “trending” spices and flavors.
• For culinary purposes, the reaction generally becomes noticeable around 310°F / 154°C, although the reaction rate depends on pH, chemical reagents in the food, and amount of time at any given temperature.
• A longtime favorite of Delish readers, this savory-sweet salmon never disappoints.
• Remove from the fridge about an hour before planning to use it, place in a bowl and cover the bowl with a slightly damp cloth or cling film for approximately 1 hour while the dough proves and grows in size.

I really don’t want to be bogged down in the science of cooking; I just want to cook. Cross-contamination from raw to cooked foods, such as from hands, chopping boards or utensils, can also cause food poisoning. Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria. Fast Food Combat players race to eat delicious fruits while avoiding eating foods that will make them sick or slow them down. The bad foods which make players sick are shown in gray and frozen tomatoes slow a player down for 5 seconds. This game is quite simple and is best for students in second or third game.

Gammachef is developing an all-in-one system for creating one-pot meals, including pastas, risottos, or stews. Users load bar-coded plastic containers filled with precut food into the machine and select their desired digital recipes via app. At the right time, the machine heats a pan and adds ingredients in the orders or portions dictated by the recipe, with a robotic arm doing the necessary stirring and mixing. This dish started as way to use leftover rice that has dried out and may not be great on its own, but is still perfectly edible. The addition of oil and soy sauce and veggies and meat spruce up the rice for a delicious meal.

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For each serving of tuna, dredge all sides in the cumin/salt mix, and then briefly dip all sides in the oil to give the fish a thin coating. On a second plate, pour a few tablespoons of a high-heat-stable oil, such as refined canola, sunflower, or safflower oil. Coat all sides of the tuna in cumin seeds and salt by pressing the tuna down onto a plate that has the spice mixture evenly spread out on it. Use a probe thermometer set to beep at 115°F / 46°C and remove the fish when the thermometer goes off, letting carryover bring the temperature up a few more degrees.

Tom and Jerry Run Jerry

Alternatively, if you have a way of cooking your burger to a lower temperature and then holding it at temperature long enough to pasteurize it, you could avoid denaturing the actin proteins while still pasteurizing the meat. Take a look at the section on sous vide cooking in Sous Vide Cooking of Chapter 7for more on this. These required food safety measures include keeping raw meat separate from other goods, always refrigerating perishable items within two hours, and cooking meat to the right temperatures . And when it comes to fruits and veggies, wash them off ASAP before eating—just using water is sufficient. And please, never wash anything you’ll consume with any cleaning products.