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Goodness, What a detailed explanation of simple, settled, and well understood science. Forget food. There is a huge natural world out there which has been explored scientifically. The Millard reaction, although notable as an interesting observation in cuisine, has it roots in chemistry as what is known as oxidation. This is the natural, but sometimes slow ...


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It is safer and helps increase the shelf life of the milk. Otherwise the milk will pass through dangerous temperatures and and may be recolonized with air born pathogens. These will grow rapidly during the period the milk is warm, and more slowly once it is refrigerated. While the milk may not become immediately unsafe or unpalatable, its storage ...


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The reason subway has to "heat" the flatbread is to make it soft. If you want it toasted you get it with the meat and cheese toasted under a hotter setting that actually toasts it. When subway released the flatbread they understood some people don't want there sub toasted so in order to comply with this request they have the option of just heating the ...


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A higher water and ambient temperature definitely speed up proving and rising. The consequence is poorer flavour and dense bread. Generally the slower the rise the better the bread. If you don't have somewhere cool in the house, try proving at room temperature for, say, 20 mins to get the yeast going, then finishing in the fridge. Or if you can wait, just ...


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While not perhaps a definitive answer, according to Serious Eats: Besides its amazing flavor and texture, sweetbread is nearly impossible to overcook. [...] you can sear the exterior of sweetbread to your heart's content, without worrying about the interior turning chewy and tough. Your cooking timeframe, in other words, is extremely forgiving and ...


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In Swden, I have never seen 180 C in a recipe. Very common is 225, followed by 175 and 200. (As far as I have seen, for baking cakes, bread, and gratinating) This site lists the oven temperature for some various game. It is either 125 or 150. For more domestic meat, mostly 175 C is recommended by SwedishMeat. The reason for the 25/75 endings is probably ...


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For some different values see http://healthycanadians.gc.ca/eating-nutrition/safety-salubrite/cook-temperatures-cuisson-eng.php / .


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Ovens are by their nature a high-heat cooking method, and thus create a temperature gradient in the food. The outside of the item is the hottest, because it is in contact with the hot air, and exposed to the radiant (infrared) heat coming from the oven walls, ceiling and floor. Heat from the outside then conducts into the inside overtime. The effect of ...



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