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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
In the 1910s it was reported that Egyptian poultry farmers used these incubators to produce over 90,000,000 chickens per year. [ 14 ] In 2009 the Food and Agriculture Organization published a survey of the traditional hatcheries in three of the Governorates of Egypt , in an attempt to assess risks of Avian influenza in the country.
The earliest incubators were invented thousands of years ago in ancient Egypt and China, where they were used to keep chicken eggs warm. [1] Use of incubators revolutionized food production, as it allowed chicks to hatch from eggs without requiring that a hen sit on them, thus freeing the hens to lay more eggs in a shorter period of time.
Investments and interest in the food sector have contributed to a growth in food entrepreneurship across the United States. In support of such innovation, the 2002 Farm Bill allocated $27.7 million in competitive grants to support the development of value-added food production and to create Agriculture Innovation Centers “to foster the ability of agricultural producers to reap the benefits ...
The food in the pit can take up to several hours to a full day to cook, regardless of the dry or wet method used. Fijian lovo of cooked staples Today, many communities still use cooking pits for ceremonial or celebratory occasions, including the indigenous Fijian lovo , the Hawaiian imu , the Māori hāngī , the Mexican barbacoa , and the New ...
A hygrometer is an instrument which measures the humidity of air or some other gas: that is, how much of it is water vapor. [1] Humidity measurement instruments usually rely on measurements of some other quantities such as temperature, pressure, mass, and mechanical or electrical changes in a substance as moisture is absorbed.
Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown.
A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.