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v. t. e. A variety of cooking oils on a store shelf. Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking.
[46] [47] It may be made by diluting household bleach as appropriate (normally 1 part bleach to 9 parts water). [48] Such solutions have been demonstrated to inactivate both C. difficile [46] and HPV. [49] "Weak chlorine solution" is a 0.05% solution of hypochlorite used for washing hands, but is normally prepared with calcium hypochlorite ...
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
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Bleach is the generic name for any chemical product that is used industrially or domestically to remove colour from (i.e. to whiten) fabric or fiber (in a process called bleaching) or to disinfect after cleaning. It often refers specifically to a dilute solution of sodium hypochlorite, also called "liquid bleach".
Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking for frying foods or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also ...
Tank blanketing, also called gas sealing or tank padding, is the process of applying a gas to the empty space in a storage container. The term storage container here refers to any container that is used to store products, regardless of its size. Though tank blanketing is used for a variety of reasons, it typically involves using a buffer gas to ...
Recovery time (cooking) Recovery time is the length of time it takes a cooking medium, such as fat or water, to return to the desired cooking temperature after the food is submerged in it. [1][2] The term also pertains to the recovery time for ovens to return to their preset cooking temperature after being opened. [2]