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  2. Meat absorbent pad - Wikipedia

    en.wikipedia.org/wiki/Meat_absorbent_pad

    However, it is normal for meat to lose 1–2 percent of its weight due to this liquid loss, while anything more is considered excessive. [3] In the United States, meat absorbent pads are food contact materials. As such, under the Federal Food, Drug, and Cosmetic Act, suppliers using them are required to maintain a "Letter of Guaranty" on file. [4]

  3. Plumping - Wikipedia

    en.wikipedia.org/wiki/Plumping

    Plumped chicken commonly contains 15% of its total weight in saltwater, but in some cases can contain as much as 30%. [1] Since the price of chicken is based on weight, opponents of the practice estimate that shoppers could be paying up to an additional $1.70 per package for added saltwater, [1] with the total annual cost to U.S. families estimated to be $2 billion in added weight charges.

  4. Marination - Wikipedia

    en.wikipedia.org/wiki/Marination

    Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

  5. Now That I Know Why Meat Packaging Gets 'Bloated,' I May ...

    www.aol.com/now-know-why-meat-packaging...

    You've probably seen packages of ground beef at the grocery store encased in bloated plastic packaging. Maybe you purchased a nice steak or pack of chicken thighs, and when it came time to cook ...

  6. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    A US fluid ounce is ⁠ 1 / 16 ⁠ of a US pint (about 1·04 UK fluid ounces or 29.6 mL); a UK fluid ounce is ⁠ 1 / 20 ⁠ of a UK pint (about 0·96 US fluid ounce or 28.4 mL). On a larger scale, perhaps for institutional cookery, a UK gallon is 8 UK pints (160 UK fluid ounces; about 1·2 US gallons or 4.546 litres), whereas the US gallon is ...

  7. Stock (food) - Wikipedia

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

    Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.

  8. I Tried Jennifer Garner's Favorite Chicken Tender Recipe, and ...

    www.aol.com/tried-jennifer-garners-favorite...

    It's the perfect balance of flavors, and the chicken tenders come out perfectly caramelized and juicy. Also, I much prefer the texture of thinly sliced tenders to an entire breast.

  9. Aseptic processing - Wikipedia

    en.wikipedia.org/wiki/Aseptic_processing

    Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...