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0

I learned that using an electric blender adds oxygen to the sauce and changes the red to orange (like beating egg yolks lightens them from orange to a pale yellow). If you use a food mill, you don't beat in oxygen, and the tomato sauce stays red.


1

The real goal is for the lid to turn concave. They're manufactured to be convex (sticking up in the middle). If they're concave on the jar, that means there's a difference in pressure between the inside and outside of the jar causing the lid to be sucked downward. If the jar has cooled significantly, and the lid is still convex, you could try pushing down ...


0

I think it is mixing the basil with the other ingredients. My sauce stays red, half my family like it chunky, the other half prefer blended. The blended changes to orange color.


2

There's no real exact time it happens (at least in my kitchen). I've had some jars that come out of the water with the lid depressed and others that take many hours. By the next morning, they should be cooled with the lids depressed. If they aren't, then they should be reprocessed or refrigerated to be eaten right away. :)


1

Most commercial chocolate does not have a shelf life. Batches are dated for processing and tracking purposes but there is really no inherent limit to how long it will remain shelf stable assuming it remains below about 30C / 85F and in a correctly controlled environment. Chocolates that contain preservatives typically do so because they contain ...


0

This work very well for most foods. Grease a 1 to 2 inch ring around the top inside lip of the pot with either oleo, butter, crisco etc. I always use this when cooking rice, oatmeal, grits, potatoes etc. This causes the bubbles or liquid to fold back into the pot. However nothing will work unless you reduce the heat to the correct level. Any thing above ...


6

The thickening in Bearnaise, as in mayonnaise, is not so much in the ingredients as in the technique. These sauces get their thickness by being emulsified. An emulsion is formed by rapidly mixing, whisking or blending two ingredients that shouldn't mix (oil and liquid). The emulsifier (egg yolk and often mustard in the case of mayo) stabilizes the emulsion ...


2

When a liquid is boiling, putting more heat energy into it doesn't make it get hotter: it just makes it boil (i.e., turn to a gas) faster. Putting the lid on means that heat leaves the pan more slowly, which has the same effect of putting heat in more quickly: it makes the pan boil faster. The fastest way to get the water boiling is on high heat with the ...


3

Other answers have suggested taking off the lid when your pot boils, lowering the temperature, stirring, the wooden spoon trick, and adding fat (oil). These are all helpful suggestions, but one special case comes to mind that's worth mentioning. That case would be cooking rice in an inexpensive rice cooker, of the type that's vented through the lid and has ...


8

Besides temperature adjustments or stirring, in the case of boiling starches in water (pasta, potatoes, etc.), you can add a little bit of oil to mess with the formation of the bubbles. This won't help if you've got a rolling boil, but will give you a better safety margin when you're closer to a simmer. Place any wooden-handled utensil into or across the ...


18

You are doing precisely the opposite of 'normal' procedure, which is to put the lid on the pan until the water starts boiling, then remove the lid (either partially or completely) to prevent boiling over. A reduction in the hob temperature will also probably be necessary, and is in any case desirable - mercilessly boiling any vegetable is rarely a good ...


3

Your assumption that there is nothing living inside the package is incorrect. Food irradiation does not sterilise the food. It is very, but not totally effective. Therefore, given enough time, the meat will still spoil. Irradiation does effect the quality of the food, so I imagine a balance needs to be struck between safety and quality.


4

Miracle thaws, also known as defrosting trays, are simply chunks of metal with a high coefficient of heat transfer. Materials that have a high thermal conductivity transfer heat more efficiently than those with a low conductivity. Aluminum is cheap and has a high thermal conductivity relative to other materials, so most are made of that material. However, ...


24

reference: http://www.engineeringtoolbox.com/conductive-heat-transfer-d_428.html Let's take a moment to look at the heat transfer equation. Looking at it, we can see the ways to get more efficient heat transfer q / A = k dT / s q / A = heat transfer per unit area (W/m2) k = thermal conductivity (W/mK) dT = temperature difference (oC) s = wall thickness ...



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