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  2. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    Many cooks and food writers use the terms broth and stock interchangeably. [3] [4] [5] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". [6] While many draw a distinction between stock and broth, the details of the distinction often differ.

  3. Color index - Wikipedia

    en.wikipedia.org/wiki/Color_index

    In astronomy, the color index is a simple numerical expression that determines the color of an object, which in the case of a star gives its temperature. The lower the color index, the more blue (or hotter) the object is. Conversely, the larger the color index, the more red (or cooler) the object is.

  4. How To Check Chicken Temperature - AOL

    www.aol.com/lifestyle/food-how-check-chicken...

    The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees

  5. Effective temperature - Wikipedia

    en.wikipedia.org/wiki/Effective_temperature

    The effective temperature of the Sun (5778 kelvins) is the temperature a black body of the same size must have to yield the same total emissive power.. The effective temperature of a star is the temperature of a black body with the same luminosity per surface area (F Bol) as the star and is defined according to the Stefan–Boltzmann law F Bol = σT eff 4.

  6. How To Check Chicken Temperature - AOL

    www.aol.com/food-how-check-chicken-temperature.html

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  7. Perpetual stew - Wikipedia

    en.wikipedia.org/wiki/Perpetual_stew

    The tradition of perpetual stew remains prevalent in South and East Asian countries. Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok, Thailand, which has been cooking for over 50 years as of 2025, [6] [7] and oden broth from Otafuku in Asakusa, Japan, which has served the same broth daily since 1945. [8]

  8. Poaching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Poaching_(cooking)

    The liquid should ideally be around 70–85 °C (158–185 °F), but when poaching chicken, the chicken must reach an internal temperature of at least 74 °C (165 °F) in the core to be eaten safely. A significant amount of flavor is transferred from the food to the cooking liquid, and so making stock. For maximum flavor, the cooking liquid ...

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