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Naked Neck chickens. Despite its highly unusual appearance, the breed is not particularly known as an exhibition bird, and is a dual-purpose utility chicken. They lay a respectable number of light brown eggs, and are considered desirable for meat production because they need less plucking and they have a meaty body.
But her very first step—at least if Child isn't using fresh eggs—is to boil the eggs in their shells for 10 seconds before poaching. Eva Kolenko, Getty Images / Rick Friedman.
Methods include immersion in tanks of hot water or spraying with steam. The scalding may be hard or soft, in which the temperature or duration is varied. A hard scald of 58 °C (136.4 °F) for 2.5 minutes will remove the epidermis of poultry; this is commonly used for carcasses that will be frozen, so that their appearance is white and attractive.
In industrial slaughterhouses, chickens are killed prior to scalding by being passed through an electrified water-bath while shackled. [10] Gaseous (carbon dioxide) This method can be used for sheep, calves and swine. The animal is asphyxiated by the use of CO 2 gas before being killed.
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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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