What makes a ham tough?
Osmosis draws salt and the other curing ingredients into the muscle cells of the pork, where it causes the protein molecules to contract. This is why an uncooked ham has a firmer texture than raw pork roast.
Frequently asked Questions 🎓
As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough. The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.29 May 2012
Fish tastes "fishy" when it hasn't been handled properly. ... Juices from the raw fish can transfer bacteria onto the cooked or ready-to-eat fish. For frozen seafood, look for frost or ice crystals. This is a sign that the fish has been stored for a long time or thawed and refrozen.
This phenomenon has two causes: The food's mineral content and the shape of the food itself. Microwaves function by creating electromagnetic waves that cause the water, fat and sugar molecules inside food to vibrate and thereby, heat.16 May 2017
Stress triggers the release of cortisol, a hormone that makes you crave high-fat, carb-heavy foods like pizza, fries, and cookies. Cortisol also deposits fat around your belly. Another way stress leads to weight gain is by keeping you up at night. People who sleep fewer hours tend to have more belly fat.5 Jan 2021
Food poisoning is an illness caused by eating contaminated food. It's not usually serious and most people get better within a few days without treatment. In most cases of food poisoning, the food is contaminated by bacteria, such as salmonella or Escherichia coli (E. coli), or a virus, such as the norovirus.16 Dec 2020
The haemorrhage may result from rupture of blood vessels - usually very small ones (capillaries) - or sometimes from leakage of red blood cells through small holes in imperfect blood vessels. In fresh meat the haemorrhages appear as dark red spots, usually not more than 1 cm in diameter.
While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.2 Sep 2016
A few more cooking questions 📍
When should you not eat avocado?
Avocados are rotten if they're mushy when squeezed, brown or moldy inside, and have developed rancidity or a sour smell. You may be able to salvage part of the fruit if it's just starting to brown inside and the rest of the fruit looks, smells, and tastes fine.Mar 26, 2019
What do you do if your gravlax is too salty?
Equal parts salt + sugar (combined) 50% of the weight of the salmon. Coat, leave 24 hours for lightly cured, 36 hours for medium (this is what I do) and 48 hours for hard cure. The biggest problem with gravlax recipes is that they are usually far too salty!7 Apr 2017
How do you make crab cakes stick better?
I cut back on the costs associated with making the crab cakes (but keep them fresh with jumbo lump crab meat) by adding 1/3 lump crab meat and 2/3 canned crab meat. This also helps the crab cakes stick together because the canned crab meat isn't lump meat, it is shreds, which can form into cakes easier.15 Jul 2019
Should I brush olive oil on my pizza dough?
To ensure your pizza will have a sturdy base, especially if you eat your pizza New York-style (grab, fold, devour), go easy with the sauce. Brush on the olive oil: To get that crispy, crackly crust, use a brush to slather on some olive oil. A flavorful extra virgin olive oil will score you maximum flavor points.Jun 27, 2017
Are hot dogs made of pig balls?
They may contain pig snout, lips, heart, kidney, liver, and stomach, but these must be individually named in the ingredients statement on the label. Contrary to what you might have heard, crushed bones, eyeballs, and testicles are not allowed. Some brands contain only beef, water, spices, and sodium nitrite.12 Aug 2015
What are the three tests to observe for doneness when cooking fish?
When fish reaches the proper cooking temperature it will display these cues.
- Opaque color. When you start cooking fish it's rather shiny and translucent. When it's done, fish will be opaque.
- Flake easily with a fork. When fish is finished cooking, it'll flake apart with a fork (more on that next).
How do you boil a whole lobster?
How to Boil Lobster
Bring a large pot of salted water to a boil: Fill a large pot 3/4 full of water. ... Lower the lobsters into the pot: Grasp the lobster by the body and lower it upside down and head first into the boiling water. ... Boil lobsters for 10 to 20 min, depending on size: ... Remove lobsters from pot to drain: