The microwave oven offers a fast and effective way to cook food in a short amount of time. They are used in millions of homes in the United States due to their speed‚ convenience‚ and ease of use in cooking food. This paper aims to discuss the science and technology of the microwave oven‚ describe some of its features‚ as well as talk about the advantages/disadvantages of the microwave oven as compared to a conventional oven or rotisserie. Microwave ovens use micro waves (or radio waves) to create
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appetizer. Make foil packs for fish filets and top them with your favorite salsa. Bake at 350 for about twenty minutes for a fresh‚ flavorful and fast entrée. You could also do the same with scallops‚ chicken breasts‚ or pork chops. Just adjust the cooking time accordingly. Mix fresh salsa into softened light cream cheese. Add grated lowfat cheddar‚ a little bit of light mayo and some chopped green onions. Stuff the mixture into large mushroom caps and top with some more grated cheese. Bake at 375
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change the coloring of the vegetables. We will analyze how the different method of cooking/heating changes the levels of pH. BACKGROUND INFORMATION This experiment is based around the different pigments in vegetables‚ of which we researched and encountered 3. We were looking at the effects of four different types of heating or cooking methods to see their effects on the pH of vegetable and their pigments. Cooking Methods: Boiling relies on currents of heat and doesn’t trigger browning reactions
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Dietary Cultures of Asia 1. Southwest………………………………………………………………………….6-7 2. Northeast…………………………………………………………………………..8-9 3. Southeast………………………………………………………………………….9-10 C. Some Asian Cooking Methods 1. Stir-fry …………………………………………………………………….………10-11 2. Deep-frying……………………………………………………………………….11 3. Steaming……………………………………………………….…………………11 4. Boiling……………………………………………………………………………
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I will teach you how to make barbecue‚ tips on how to perfect it‚ and some of the factors involved. II. Behind Barbecue A. BBQ is the process of smoking meat from seasoned wood at a low temperature for a long period of time. a. This cooking method makes the meat very tender and gives it a great smoky flavor. B. Smoked foods have a dark crusty bark on the outside‚ and right beneath the crust is what is called the “smoke ring”. The smoke ring is fine pink line that is the result
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arts program or school‚ either because they want to pursue a culinary career or because they just want to learn to cook for their own enjoyment. Sometimes‚ though‚ people can be skeptical about whether a specialized culinary education‚ or even a few cooking classes‚ is really necessary. If you are in the latter group or considering which path to take for your culinary education‚ here are some important things one will learn when attending a culinary school. Culinary programs begin with the basics
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555.6185 ~ SOUS CHEF ~ Exceptionally innovative Sous Chef with more than nine years’ experience in operations for renowned restaurants preparing a wide variety of unique appetizers‚ soups‚ entrées‚ sauces‚ and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world‚ including France‚ Italy‚ Japan‚ Thailand‚ and Spain. Proven leadership skills with a track record of training‚ developing‚ and fostering strong teams
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rice reaches me‚ closely followed by the smell of my grandmother’s extraordinary homemade tomato sauce. The bouquet rushes through the little gaps of my broken wooden window as I learn how to write‚ and I instantly know what is cooking downstairs. It is my old grandmother cooking her signature dish‚ “Omurice”. The unique smell of omurice no longer appears in my beautifully furnished modern home. But it exists only in my dreams as a food memory that I will always remember vividly. Persistent researchers
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years old‚ I have always wanted to be a chef. I have loved food with a passion‚ not just food but also cooking it. My mother would teach me the basics when i was young and I used to love to help her. She would tell me neat little tricks and I would listen very intently. For years‚ my mother and I would serve dinner to our whole family and as the years progressed i got better and better at cooking. My love also grew much stronger. Now I am a 30 year old professional chef working at one of the best
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it is the new fashion for chefs to offer their customers. This is a new culinary trend called molecular cooking has been investigated as the most exciting development in haute gastronomy. Molecular gastronomy is refers to a modern style of cooking‚ which is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. As well as it is the use of such studies process in many professional kitchen and lab. Nowadays‚ molecular
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