Search results
Results From The WOW.Com Content Network
Simmering. Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [ 1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a ...
Food coloring. A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking ...
A Chicago Department of Health poster explains household pasteurization to mothers. In the field of food processing, pasteurization ( also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens ...
Methods include immersion in tanks of hot water or spraying with steam. The scalding may be hard or soft, in which the temperature or duration is varied. A hard scald of 58 °C (136.4 °F) for 2.5 minutes will remove the epidermis of poultry; this is commonly used for carcasses that will be frozen, so that their appearance is white and attractive.
Blanching (cooking) Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over ...
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C (158–176 ...
The color change usually happens in a 3 °C (5.4 °F) interval. Leuco dyes are used in applications where temperature response accuracy is not critical: e.g. novelties, bath toys, flying discs, and approximate temperature indicators for microwave-heated foods. Microencapsulation allows their use in wide range of materials and products.
Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".