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Shallow Frying
Shallow frying is a hot Cooking oil, oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Technique It is a medium-high to high heat cooking process. Temperatures between are typical, but shallow frying may be performed at temperatures as low as for a longer period of time. The high heat promotes protein denaturation-Browning (partial cooking), browning and, in some cases, a Maillard reaction. deep frying, Deep-frying usually takes place at temperatures between so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first. Dishes Both deep-fried and shall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallow-frying Tofu Triangles
Shallow frying is a hot Cooking oil, oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Technique It is a medium-high to high heat cooking process. Temperatures between are typical, but shallow frying may be performed at temperatures as low as for a longer period of time. The high heat promotes protein denaturation-Browning (partial cooking), browning and, in some cases, a Maillard reaction. deep frying, Deep-frying usually takes place at temperatures between so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first. Dishes Both deep-fried and shall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saveur
''Saveur'' is an online gourmet, food, wine, and travel magazine that publishes essays about various world cuisines. The publication was co-founded by Dorothy Kalins, Michael Grossman, Christopher Hirsheimer, and Colman Andrews, who was also the editor-in-chief from 1996 to 2001. It was started by Meigher Communications in 1994. World Publications bought ''Saveur'' and ''Garden Design'' in 2000. World Publications was renamed Bonnier Corporation in 2007. A popular feature is the "Saveur 100", an annual list of "favorite restaurants, food, drink, people, places and things".npr.or'Saveur 100:' Favorites From the World of Food/ref> History ''Saveur'' was created by Dorothy Kalins, then editor-in-chief of ''Metropolitan Home'' magazine. Kalins launched the new food magazine with Christopher Hirsheimer (who produced food stories for ''Metropolitan Home'') and Colman Andrews (who wrote a column for that magazine). Kalins served as ''Saveur''s founding editor-in-chief, with Michael Gross ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distilled Water
Distilled water is water that has been boiled into vapor and condensed back into liquid in a separate container. Impurities in the original water that do not boil below or near the boiling point of water remain in the original container. Thus, distilled water is a type of purified water. History Drinking water has been distilled from seawater since at least about AD 200, when the process was clearly described by Alexander of Aphrodisias. Its history predates this, as a passage in Aristotle's ''Meteorologica'' refers to the distillation of water. Captain Israel Williams of the ''Friendship'' (1797) improvised a way to distill water, which he described in his journal. Applications In chemical and biological laboratories, as well as in industry, in some appliances deionised water can be used instead of distilled water as a cheaper alternative. If exceptionally high-purity water is required, double distilled water is used. In general, non-purified water could cause or interfere wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joint FAO/WHO Expert Committee On Food Additives
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international scientific expert committee that is administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). It has been meeting since 1956 to provide independent scientific advice pertaining to the safety evaluation of food additives. Its current scope of work now also includes the evaluation of contaminants, naturally occurring toxicants and residues of veterinary drugs in food. The role of JECFA As the FAO/WTO publication describes, global food safety can be difficult to ensure without international reference standards. While all countries require access to reliable risk assessments of the various chemicals in our food, not all have the resources or the funds available to conduct such evaluations for a large number of substances. Through expert-driven risk assessments JECFA defines the safe exposure levels to chemicals found in food. JECFA p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acrylamide
Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH2=CHC(O)NH2. It is a white odorless solid, soluble in water and several organic solvents. From the chemistry perspective, acrylamide is a vinyl-substituted primary amide (CONH2). It is produced industrially mainly as a precursor to polyacrylamides, which find many uses as water-soluble thickeners and flocculation agents. Acrylamide forms in burnt areas of food, particularly starchy foods like potatoes, when cooked with high heat, above . Acrylamide is highly toxic, linked to cancer in animal testing though not likely to be carcinogenic for humans, but its main derivative polyacrylamide is nontoxic. The possibility that this innocuous polymer contains traces of its hazardous precursor has long attracted attention. Because acrylamide is volatile and hazardous, it is mainly handled as an aqueous solution. Production Acrylamide can be prepared by the hydration of acrylonitrile: :CH2=CHCN + H2O → ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acrylamide
Acrylamide (or acrylic amide) is an organic compound with the chemical formula CH2=CHC(O)NH2. It is a white odorless solid, soluble in water and several organic solvents. From the chemistry perspective, acrylamide is a vinyl-substituted primary amide (CONH2). It is produced industrially mainly as a precursor to polyacrylamides, which find many uses as water-soluble thickeners and flocculation agents. Acrylamide forms in burnt areas of food, particularly starchy foods like potatoes, when cooked with high heat, above . Acrylamide is highly toxic, linked to cancer in animal testing though not likely to be carcinogenic for humans, but its main derivative polyacrylamide is nontoxic. The possibility that this innocuous polymer contains traces of its hazardous precursor has long attracted attention. Because acrylamide is volatile and hazardous, it is mainly handled as an aqueous solution. Production Acrylamide can be prepared by the hydration of acrylonitrile: :CH2=CHCN + H2O → ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weight Management
Weight management includes the techniques and physiological processes that contribute to a person's ability to attain and maintain a certain weight. Most weight management techniques encompass long-term lifestyle strategies that promote healthy eating and daily physical activity. Moreover, weight management involves developing meaningful ways to track weight over time and to identify ideal body weights for different individuals. Due to the rising obesity rates in many parts of the world, weight management strategies most often focus on achieving healthy weights through slow but steady weight loss, followed by maintenance of an ideal body weight over time. However, weight neutral approaches to health have also been shown to result in positive health outcomes. Rising obesity rates are a major concern around the world. For example, about 60% of Americans and Canadians are either overweight or obese. Understanding the basic science of weight management and some of the strategies fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Running Press
Running Press is an American publishing company and member of the Perseus Books Group. The publisher's offices are located in Philadelphia, Pennsylvania, with many of the corporate functions taking place in Perseus' New York City headquarters. It was co-founded by Stuart "Buz" Teacher; and his brother, Lawrence "Larry" Teacher, who died in March 2014. Black Dog & Leventhal Publishers became an imprint of Running Press in 2017. Select bibliography * Running Press Miniature Editions, 2" by 2" hardcover books (many of them abridgements of bestsellers and often sold as impulse or gift purchases at checkout counters) * ''Sneaky Chef'' cookbook series by Missy Chase Lapine * ''Images'' coloring book series, by Roger Burrows * '' Wisdom to Grow On'', Charles J. Acquisto (2006) * '' The Mammoth Book of Best New Manga'', ILYA (2006) * '' Cathy's Book'', Sean Stewart and Jordan Weisman (2006) * ''The Way of the Wiseguy'', Joseph D. Pistone (2004) * ''The Real Mad Men: The Renegades of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Oils
Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic. Cooking spray is an aerosol of cooking oil. Health and nutrition While consumption of small amounts of saturated fats is common in diets, meta-analyses found a significant correlation between ''high consumption'' of saturated fats and blood LDL concentration, a risk fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Margarine
Margarine (, also , ) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named ''oleomargarine'' from Latin for ''oleum'' (olive oil) and Greek ''margarite'' ("pearl", indicating luster). The name was later shortened to ''margarine''. Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water. Per federal regulation, margarine must have a minimum fat content of 80 percent (with a maximum of 16% water) to be labeled as such in the United States, although the term is used informally to describe vegetable-oil-based spreads with lower fat content. In Br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Science Direct
ScienceDirect is a website which provides access to a large bibliographic database of scientific and medical publications of the Dutch publisher Elsevier. It hosts over 18 million pieces of content from more than 4,000 academic journals and 30,000 e-books of this publisher. The access to the full-text requires subscription, while the bibliographic metadata is free to read. ScienceDirect is operated by Elsevier. It was launched in March 1997. Usage The journals are grouped into four main sections: ''Physical Sciences and Engineering'', ''Life Sciences'', ''Health Sciences'', and ''Social Sciences and Humanities''. Article abstracts are freely available, and access to their full texts (in PDF and, for newer publications, also HTML) generally requires a subscription or pay-per-view purchase unless the content is freely available in open access. Subscriptions to the overall offering hosted on ScienceDirect, rather than to specific titles it carries, are usually acquired through a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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