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Rendering is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.
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 ...
Browning is typically done using a frying pan, which is generally preheated to a medium high temperature to avoid sticking. In order to brown properly, the meat should first have surface moisture removed. This is usually achieved by patting the meat with a paper towel to remove water. [1] [page needed]
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Browning Fuji apple - 32 minutes in 16 seconds (video). Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
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The William Davies Company facilities in Toronto, Ontario, Canada, circa 1920. This facility was then the third largest hog-packing plant in North America. The meat-packing industry (also spelled meatpacking industry or meat packing industry) handles the slaughtering, processing, packaging, and distribution of meat from animals such as cattle, pigs, sheep and other livestock.
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