Washing of arms and surfaces, especially when dealing with different meats, and keeping uncooked meals separate from cooked meals to keep away from cross-contamination, are good practices in food preparation. Foods prepared on plastic chopping boards could also be much less prone to harbor micro organism than wood ones. Washing and disinfecting slicing boards, especially after use with uncooked meat, poultry, or seafood, reduces the risk of contamination.

• The formation of a relatively inflexible however versatile matrix from egg white supplies an necessary part in baking cakes, and also underpins many desserts primarily based on meringue.
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• And if you are going to spend a lot of money on a chunk of meat, you’d hate to ruin it by overcooking it, not letting it rest or otherwise abusing it.
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