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S88 provides a consistent set of standards and terminology for batch control and defines the physical model, procedures, and recipes. The standard sought to address the following problems: lack of a universal model for batch control, difficulty in communicating user requirement, integration among batch automation suppliers, and difficulty in ...
Here are some simple ways to play around with this recipe: Use boneless chicken: You can use boneless, skin-on chicken thighs for this recipe; the cooking time will be approximately the same.
The food writer and chef Gerard Baker tested and revised 220 of Beeton's recipes, and published the result as Mrs. Beeton: How To Cook (2011). [48] For the book's 150th anniversary in 2011, the Royal Society of Chemistry planned to feature one of Beeton's recipes.
A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...
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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Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying; Hot salt frying; Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying; Sautéing; Shallow frying; Stir frying
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