Tag Info

Hot answers tagged

5

First of all, a Teflon pan will get gradually ruined anyway. Even when you don't use oil, the heat and the food itself will wear out the coating, it is just very sensitive this way. Using oil will speed up the process. Second, both existing technologies for nonstick pans, PTFE (Teflon) and ceramic, will get ruined by oil. If you want to cook with olive oil ...


2

You could totally just grate courgette (zucchini) the morning of your lesson. It will be fine, you don't even have to put it in water. Just put it in a baggie. It would be fine at room temperature for several hours, it's not even going to notice two. If you want to grate it the day before, just put the baggie in the refrigerator overnight.


2

The sauté pan is usually not very deep, is invariably round, and possesses either straight or sloped sides. For pans of this sort, ease of handling is given primacy because unlike other pans they’re intended to be handled a good deal during food preparation. Accordingly, in order to be lightweight as well as highly conductive, they’re typically made of ...


2

I cannot comment directly on the broccoli, but I want to point out that this part How big a risk am I taking by just blending frozen broccoli into my smoothies without cooking at all? How likely is it that I get sick and what might be the symptoms? is impossible to answer. This is not how food safety works. Creating a prediction for such a risk is ...


1

Cooked food becomes potentially hazardous when it cools and also when it is re-heated from cold. Why one brand would have a food safety warning and another would not, I cannot say. Sometimes manufacturers treat food in other ways (like irradiation) to control possible contamination issues. The temperature at which the broccoli would have been ...


1

I think almost everything that has been cooked previously carries the warning of reheat to 73-76c or 167f. Not just broccoli, it is just the accepted reheat temperature. However if your not heating it at all and it'll stay below 7c you should be perfectly safe :-) Who probes vegetables anyway? 😉



Only top voted, non community-wiki answers of a minimum length are eligible