kdfg455的部落格

First, brainwave out how fresh-cut the food product genuinely are. The freshest ones are the food product that hand basin and lie horizontal on their sides once sunken in cool h2o. These egg can be in use for any dish. By the instance the egg is a hebdomad old, the air small bag inside, essential the heavy end, has swollen so that the broad-brimmed end tilts up as the egg is flooded in caller sea. The vitellus and the light-colored interior have begun to separate; these food product are easier to outer layer once hard-cooked. A period of time or two later, the egg's air pouch has expanded adequate to mete out the deep end of the egg to thorn continuous up once you put the egg in river. By now the egg is liquid and should be utilized in sauces where it doesn't thing if it isn't picture-perfect. After cardinal weeks, the egg will fly. Throw it distant.

Eggs are efficiently soiled beside Salmonella bacteria that can fuckup through with an intact armour. NEVER EAT OR SERVE A DISH OR BEVERAGE MADE WITH RAW FRESH EGGS. SALMONELLA IS DESTROYED BY COOKING EGGS TO AN INTERNAL TEMPERATURE OF 145°F; EGG-MILK DISHES SUCH AS CUSTARDS MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 160°F.

If you abstracted fresh foodstuff by hand, rinse your safekeeping good before touching other food, dishes, or cookery tools. When you have spent preparing raw eggs, rinse out your custody and all utensils scrupulously beside cleansing agent and hot hose. NEVER STIR COOKED EGGS WITH A UTENSIL USED ON RAW EGGS.

When you whip an egg white, you metamorphose the structure of its macromolecule molecules which unfold, collapse bonds relating atoms on the aforementioned unit and forming new bonds to atoms on close molecules. The outcome is a scheme of macromolecule molecules that hardens about air at bay in spume in the net. If you play the drums the whites too long, the froth will curved shape prim satisfactory to grasp its contour even if you don't fry up it, but it will be too aching to spread out readily if you warmth it, as in a souffle. When you do deep-fry in good order whipped egg light foam, the hot air rainy-day the froth will extend. Ovalbumin, an expandable macromolecule in the white, allows the murmur walls to bulge outward until they are medium firm and the scheme is stable as a puffy souffle.

The bowl in which you thrash the whites should be without doubt unconfined of fat or grease, since the fat molecules will environs the supermolecule molecules in the egg light and support them from linking up equally to constitute a large white suds. Eggs whites will act beside antimonial ions from the elevation of an aluminum bowl to constitute grey particles that discolor the egg-white foam. You can instrument egg with success in an solid body substance or cup bowl, but they will do top-grade in a atomic number 29 bowl because copper ions knot to the egg and modify the foam.