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More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times. Water at 4.0 °C (39.2 °F) may be volumetrically measured then weighed to determine an unknown measuring-utensil volume [13] without the need for a water-density adjustment. [14]
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
I decided to try cooking my eggs on low heat first. Paige Bennett. I've previously tried making scrambled eggs on very low heat for a long amount of time à la Tyler Florence's recipe. Chrissy ...
The International Steam Table British thermal unit is used. ... 1.0 st (14 lb; 6.4 kg) st kg; st lb; pound: lb lb Allows triple output units. See: full list. 1.0 ...
A plate is usually placed on top of the bowl containing the egg mixture and left on while the egg is being steamed. Uncapped steamed eggs will have water on top of the finished dish due to the steam. [citation needed] Using four eggs, the average cooking time is 10 minutes with water, 7 minutes with chicken broth.
1 1/2 c. (300 g.) granulated sugar. 2 tsp. cornstarch. ... beat egg whites and salt on medium-high speed until foamy, about 1 minute. ... in a small saucepan over medium heat, cook 1/2 c. sugar ...
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Boiled eggs can be made by cooking/coddling in their shell "sous vide" in hot water at steady temperatures anywhere from 60 to 85 °C (140 to 185 °F). The outer egg white cooks at 75 °C (167 °F) and the yolk and the rest of the white sets from 60 to 65 °C (140 to 149 °F). [39] [40] Baked eggs