What is the biological function of a mushroom cap?

Chef's answer
The top part of a mushroom is called the cap. This cap looks similar to an umbrella and acts in a similar way in protection. This protection is most important to the gills and spores that are just below the cap. The purpose of the gills (or spines or pores) are to hold the spores, the microscopic "seeds" of a mushroom..
Frequently asked Questions 🎓
A few more cooking questions 📍

What is the best fish to poach?

The easiest fish to poach have firm flesh that will hold up without breaking apart. Monkfish, albacore and other tuna, arctic char, turbot, skate and halibut all are good candidates. Whole fish are easier to lift out of the water than fillets. A whole striped bass is a natural for poaching.

How many times can you reheat doner kebab?

It is very important to reheat food properly to kill harmful bacteria that may have grown since the food was cooked. Reheating means cooking again, not just warming up. Always reheat food until it is steaming hot all the way through. You can only reheat your food once..

Who should not eat spinach?

Spinach Is High in Oxalate Those who are at high risk of kidney stones are often advised to limit their intake of foods high in oxalate, including spinach ( 17 ).

Does Parsley go in chicken soup?

The best spices for chicken soup are onion powder, garlic powder, and paprika. When it comes to herbs, you can use just about anything, but the best to use are parsley, bay leaf, and thyme. If you have a herb garden or are looking for some extra flavor, you can use other herbs such as oregano, marjoram, and rosemary..

Why is meatloaf bad for you?

Meatloaf The problem with this dish is that the fattier cuts of beef used can increase the overall saturated fat intake of this dish. An increased consumption of saturated fats has been linked with an increase in blood cholesterol levels..

Is rare or medium rare better?

As stated previously, this is often referred to as the "best way to cook a steak". The medium rare steak is the next step from the rare steak, removing the almost total redness from the meat. The meat should be left with about 50% redness and still leave you with a juicy and tender steak..

Why does brisket taste good?

Brisket is a large, tough, and fatty cut of meat. ... When barbecued or smoked, brisket is crispy, rich, smoky, and fragrant. It tastes like barbecued beef but with a different texture. Tender with crunchy fat and complex notes, it takes on the flavors of the smoke, rub, or marinade used.

How do you prepare squash for eating?

Chop off the top and bottom of the squash. Peel or slice away the skin. Chop through the 'neck' of the squash to leave two pieces and slice both in half lengthways. Use an ice cream scoop to scrape out the seeds.

What is the GREY part of salmon?

What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving? The gray portion of tissue you refer to is a fatty deposit rich in omega-3 fatty acids and low in the natural pink pigments found in the rest of the fish..

How many degrees will a turkey rise while resting?

Cook your turkey until your thermometer reads 155 -160 degrees. (Yes, we know that new safe cooking guidelines say to cook your bird to 165 degrees (they used to say 180!), but remember that your turkey will continue to cook after removed from the oven and it's temperature will increase by 10 degrees while resting..
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