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High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure. The effect starts ...
To boil eggs with a hot start, I brought a pot of water to a boil, lowered cold eggs straight from the fridge into the boiling water, immediately turned it down to a simmer.
A pressure cooker can be used to compensate for lower atmospheric pressure at high elevations. The boiling point of water drops by approximately 1 °C per every 294 metres of altitude (see: High-altitude cooking), causing the boiling point of water to be significantly below the 100 °C (212 °F) at standard pressure. This is problematic because ...
To boil anywhere from nine to 12 Easter eggs at once, bring the water to a rolling boil, making sure the cover is on the pot and the heat is on its lowest setting. Cook your eggs for 20 minutes ...
Previous studies indicated that "the complete coagulation of [the] whole egg" was sufficient to destroy Salmonella bacteria, [52] but it is now known that the only factor in the inactivation or destruction of pathogenic bacteria in eggs is temperature. [51] Boiling eggs at a temperature of at least 62 °C (144 °F) for 30 minutes has been shown ...
Boil for 11 minutes (Note: For soft-boiled eggs, cook for 6 minutes.) Transfer the eggs to a bowl of ice water and let sit until the shells are cold to the touch.
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 ...
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