What are the 10 stages of baking?
Terms in this set (10)
- Fats melt. Fat droplets spreads through product, moistens and tenderizes product by coating starch.
- Gases form. ...
- Gases are trapped. ...
- Microorganisms form. ...
- Starches gelatinize. ...
- Proteins coagulate. ...
- Water evaporates. ...
- Sugars carmelize.
Frequently asked Questions 🎓
A few more cooking questions 📍
Is hot or cold more dense?
Cooling a substance causes molecules to slow down and get slightly closer together, occupying a smaller volume that results in an increase in density. Hot water is less dense and will float on room-temperature water. Cold water is more dense and will sink in room-temperature water.
How can I make my jerky last longer?
Storing beef jerky after it's open is all about refrigeration. Once the seal is broken, beef jerky needs to stay cold to maintain its texture, flavor and freshness. Pro tip: To keep your jerky fresh for as long as a week, place it in a zip lock bag and squeeze out all of the air from the bag before refrigerating.13 Dec 2019
What if scallops are undercooked?
Vibrio infections often begin when people eat raw or undercooked seafood: oysters, mussels, clams and scallops, or seafood that was harvested from contaminated water. It usually takes one day to three days to get sick after Vibrio enters the body. Another way Vibrio enters is through an open cut or scrape.19 Jul 2018
Does bacon splatter in microwave?
In the microwave. ... Microwaved at high power, the fat quickly renders out and the meat cooks. The paper towels absorb all the extra fat, so your microwave doesn't get splattered and clean up is as easy as throwing the paper towels in the trash. I found that the average cooking time was about 1 minute per slice of bacon.8 Jun 2019
How do I make my bottom pie crust crispy?
1. Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.Nov 4, 2014
What's the difference between filet mignon and chateaubriand?
The filet mignon is an individual steak cut from the tapered end of the tenderloin. ... (Most Americans do not use the term tournedos, and apply the term filet mignon to any tenderloin steak.) When the thick center part is left intact and not cut into filets, it is called chateaubriand.3 Aug 2016