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Preparing and Cooking Eggs By Cindy Ng
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Monday, January 19, 2009 |
First, find out how the actual fresh eggs. The freshest of eggs, which are submerged and lie flat on the side when they were submerged in cold water. Eggs can be used for every meal. At the time of egg is a week old, the air in the pocket, close to the wide end, has been expanded so that the wide end tilts up as the egg is submerged in cold water. The white and yolk in a separate start; egg is easier to peel when hard-cooked. A week or two later the eggs from the air bag is sufficient to expand the broad end of the egg to point directly when you place your eggs in the water. By this time it is runny eggs and should be used in sauces where not a problem if you do not picture-perfect. After four months, the eggs will float. Throw it away.
Easy eggs contaminated with Salmonella microorganisms that can slip through the shell intact. NEVER eat or drink through the DISH OR MADE WITH FRESH RAW eggs. Salmonella IS DESTROYED BY Cooking internal EGGS FOR TEMPERATURE OF 145 ° F; EGG MILK-Dishes such as the U.S. CUSTARDS MUST FOR cooked internal TEMPERATURE OF 160 ° F.
If you are separated by the hand of fresh eggs, wash your hands thoroughly before touching other food, dishes, or cooking equipment. When you have finished preparing raw eggs, wash your hands and all equipment thoroughly with soap and warm water. NEVER STIR cooked EGGS WITH A UTENSIL USED ON RAW eggs.
When you whip the egg white, you change the molecular structure of the protein unfold, in violation of bonds between atoms in the same molecule and form new bonds to adjacent atoms in the molecules. The result is a network of protein molecules that hardens around the air bubbles trapped in the nets. If you're lucky white too long, that will change the foam rigid enough to hold its shape even if you do not eat, but it will be too rigid to expand if the natural heat, as in the souffle. When you do so with good cooking whipped egg white foam, with the hot air in the bubble will grow. Ovalbumin, the elastic protein in white, allows the bubbles to prominent outside wall until they mature and stable corporate network as puffy souffle.
In the bowl of white scourge that must be absolutely free of grease or fat, because fat molecules are in the vicinity of protein molecules in the egg white and keep them from connecting with up to form a puff of white foam. Egg white will react with the metal ions from the surface of aluminum to form a bowl of dark black particles of egg-white foam. You can whip the eggs successfully in enamel or glass bowls, but they will do their best in a copper bowl because copper ions bind to the egg and stabilize the foam.
Cindy is the host http://www.asianonlinerecipes.com, Free Asian Recipes website dedicated to all things Asian in the Cooking and Culinary Guide with thousands of Cooking Tips.
In addition, he is also a co-host for http://www.vietnamese-recipes.com and http://www.alldessertrecipes.com |
posted
by neptunus @ 8:55 PM
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