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Alcohol Content and Substitutions Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking. Here are the facts from the Agricultural Research Service of the USDA (1989). Alcohol remaining after preparation: 100% Immediate consumption 70% Overnight [...]
Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more. When you are going to beat egg whites, let the [...]
This acorn-shaped squash is one of the most widely available among the small winter squash. It measures about 6 inches around and weighs 1 to 2 pounds. Acorn squash is a good source of calcium. Baking is an excellent way to bring out the flavors of this squash. Source:foodreference.com
Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out. Source:foodreference.com
tips for good grilling Whether your grill is fueled by electricity, gas or good charcoal briquettes here are 10 tips to increase your fish-grilling prowess. 1.Clean the grill rack of any encrusted food 2.Moisten a cloth with vegetable oil and rub it on the grill rack just before heating the grill. 3.Preheat the rack 4 [...]