What is the average salary in Uzbekistan?

Chef's answer
Wages in Uzbekistan is expected to reach 1700..
Frequently asked Questions 🎓
A few more cooking questions 📍

How do you keep a pumpkin pie from getting watery?

Putting a cold pie into a hot oven will help avoid a soggy bottom.
  • Everything should be chilled: ingredients, bowls, and materials.
  • Refrigerate the pie crust dough until your filling is ready. ...
  • You can also chill your pie in the fridge for 15 minutes before baking.
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    Which is better corned beef brisket or round?

    Brisket is a good cut of beef to use for making corned beef because it has nice fat content. Beef round, on the other hand, is much leaner.

    Why is my bread still doughy in the middle?

    Air circulating around the loaf allows the steam built up inside the bread to evaporate. If the bread is kept in its baking pan, it will become soggy and look and taste doughy. If the bread has not finished baking by the maximum time indicated in the recipe, the oven thermostat may be off..

    Can you get vibrio from the ocean?

    Vibrio vulnificus causes roughly 80,000 illnesses each year and results in 100 deaths, according to the Centers for Disease Control and Prevention. The bacteria can be contracted by swimming in coastal waters and by eating shellfish or raw oysters.

    What does Vibrio look like?

    Vibrio vulnificus is a species of Gram-negative, motile, curved rod-shaped (bacillus), pathogenic bacteria of the genus Vibrio. Present in marine environments such as estuaries, brackish ponds, or coastal areas, V. vulnificus is related to V. cholerae, the causative agent of cholera..

    What can I use instead of eggs in a fruit cake?

    Egg as Binding Agents: If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Vegetarian Unflavored Gelatin Powder (agar agar)..

    Why are my scallops chewy?

    An overcooked scallop has a very chewy texture. That's because the proteins have cooked to the point that they squeeze out all the moisture. And there is no extra fat present in a scallop to help to mask the fact that they are overcooked.

    Is Tiramisu The dessert of lovers?

    Tiramisu is for Lovers: Eataly USA's Head Pastry Chef Katia Delogu Shares Her Recipe. According to Eataly head pastry chef Katia Delogu, culinary legend has it that tiramisu was invented in Treviso, a small city in the romantic region of Veneto, supposedly to help caffeinate the Venetian lovers.

    What does adding sour cream to cake mix do?

    To summarize, sour cream can be used in cakes to: add moisture without thinning the cake batter, adding fat for creaminess, controlling browning and to activate baking soda. The sour cream does all of this thanks to its high fat content &.

    Is tuna steak high in protein?

    Tuna. Tuna is very low in calories and fat, which makes it an almost pure-protein food. Three ounces (85 grams) of cooked yellowfin tuna packs about 25 grams of protein and only 110 calories ( 14 ). It's also a good source of B-vitamins, plus minerals like magnesium, phosphorus, and potassium.

    Can I use lemongrass powder instead of stalk?

    You can also cook with dried lemongrass or lemongrass powder, which can also be added into food instead of using the fresh lemongrass stalks.

    How do you apply lemongrass to your skin?

    Is lemon grass oil good for everyone's skin?
  • Add 40g of fresh finely chopped lemongrass to 1 pot of boiling water.
  • Let the mixture stand for 30 minutes to infuse. Strain it.
  • Inhale the steam for about 1 minute, letting your skin absorb it.
  • Repeat a couple of times and you will have a lovely sauna effect.
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    How long do potatoes take to soften in soup?

    Cover the pot with a lid. You can use a fork to test to see if they are tender enough.

    What is a good wine with scallops?

    Styles to try when pairing wine with scallops:
    • Scallop ceviche or raw: Riesling, Albarino, Chablis, Vermentino.
    • Seared scallops: Chenin Blanc, Chardonnay (with some oak), Alsace Pinot Gris.
    • Baked scallops: Champagne (Chardonnay-dominant), Marsanne.
    • Reds: Trousseau, Beaujolais, red Sancerre.
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