To boil means to cook the product fully submerged in liquid that is bubbling rapidly and is greatly agitated. Boiling is generally reserved for certain vegetables and starches. The high temperature would toughen the proteins of meats, fish and eggs and the rapid bubbling breaks up delicate foods.
Showing posts with label Heat Methods. Show all posts
Showing posts with label Heat Methods. Show all posts
Dry - Heat Methods
There are number of Dry - Heat Methods. The following section will describe some of them one by one.
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