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6.1 Starch Paste Characteristics: White Sauces 127 6.1 Starch-Thickened Products 130 6.1 Concept Review Starch-Thickened Products 136 6.2 Cookery of Cereals and Pastas 138 6.2 Concept Review Cookery of Cereals and Pastas 142 6.3 Methods of Preparation - Cereal Grains 144 6.4 Legumes 154 6.4 Concept Review Legumes 165 . 7 Deep Fat Frying
7 wrz 2022 · The high sides allow my sauce to maintain even heat as my ingredients simmer together. But of course, you don’t want any pan that’s only good for one thing. Think of your saucepan as “liquid’s best friend”. Basically, saucepans can be used for any cooking that requires boiling, simmering or stewing. They are great to boil water in.
The resulting richly flavored liquid, called a reduction, can be used as a sauce or as the base of a sauce. When reducing liquids, use the pan size specified in the recipe, as the surface area of the pan affects how quickly the liquid will evaporate.
Unlike cooking pans, a saucepan is usually not engineered to have non-stick surface. This is so that it can be used in deglazing , a process by which food stuck to the surface of the pan from cooking is recooked with liquid and other ingredients to form a sauce.
1 gru 2023 · In this article, we will explore some of the most commonly used laboratory apparatuses in general chemistry labs, their functions, and how they are used in experiments.
19 kwi 2024 · A sauté pan is a versatile piece of cookware with distinct design differences and intended uses compared to a saucepan. It features a wide, flat bottom and slightly sloped sides, providing a larger cooking surface area ideal for sautéing, searing, and browning.
31 gru 2018 · In every scientific laboratory, there is a set of fundamental skills that needs to be mastered. A solid foundation of core lab skills is essential to produce accurate, reproducible results, as well as to prevent damaging expensive equipment and endangering the safety of your labmates.
