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I would say that microwaving is neither. Heating with conventional methods works through heat coming outside of the food. Conduction and radiation will heat solid foods immersed in a gas or a … liquid. "Moist heat" means that the liquid is water, "dry heat" that you are using another fluid to transfer heat. The distinction is useful, because with water, you 1) can't get above 100 C (even in a …
answered Jan 14 '14 by rumtscho
A vegetable oil is not a single fat, it is a mixture of many different fats with different boiling or pyrolysis temperatures (fat molecules are so big that they fall apart before they can reach their …
answered Jun 13 '12 by rumtscho
Depends on the kind of bottle. If it is wide-mouth, like a milk bottle, you can use either an ice cream spoon (its bowl is as large as a teaspoon, but the handle is ca. 20 cm long), or a warmish silic …
answered Apr 10 '14 by rumtscho
These don't look like scratches to me, more like heat damage. You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is …
answered Sep 10 '16 by rumtscho
There is a simple fact which many intermediate cooks don't seem to realize: The rate at which you pump heat into your food has a huge influence on what the end result tastes like. So, if you put … food into a cold pan, and it gets heated slowly, you end up with a different result than if you throw it into a hot pan that transmits a lot of heat into the food at once. Both techniques have their …
answered Feb 3 '18 by rumtscho
methoxyl pectin (the one used for jams) requires high sugar concentration for gelling, so you probably can't substitute raffinose there (unless you heat it enough, because one of its decomposition …
answered Nov 10 '11 by rumtscho
The solution is very simple. Fry steak Saute onions Remove from stove, wait a minute or two Melt butter, add flour Season with heat insensitive stuff (e.g. salt) Add stock Return to stove … Let simmer for a couple of minutes Season with heat sensitive stuff (e.g. fresh tarragon) Assuming that you are frying your steak below the carb charring temp of ~190°C, the minutes spent away from …
answered Jun 22 '11 by rumtscho
If you had vessels of the exact equal shape, you could have gone by material. But in reality, you are likely to have different shapes and sizes, so there is no good way to tell which one to use. The g …
answered Apr 9 '15 by rumtscho
changes happen within an interval below 100°C. You can change the taste by slow heating, because heat travels by conduction through the food. If you heat a piece of meat at 100°C and wait until the … middle has reached 62°C (well done), the outside surface will have reached 100°C and be dry. If you heat it at 62°C (for enough time that even the middle reaches them), the meat will be tasty throughout …
answered Oct 11 '12 by rumtscho