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Let chefs advise on the perfect meats, cheeses, custom sauces, cooking styles, and tricks with butter, bacon, and onion for burgers, America's favorite meal.
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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 ...
Ground meat in sausage making Ground beef in an industrial grinder. Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and ...
Baking powder is made up of a base, an acid, and a buffering material to prevent the acid and base from reacting before their intended use. [5] [6] Most commercially available baking powders are made up of sodium bicarbonate (NaHCO 3, also known as baking soda or bicarbonate of soda) and one or more acid salts.
In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. [note 1] In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground ...
A dash of baking soda increases the Maillard reaction (a.k.a. the chemical process that creates a golden exterior) in recipes like zucchini bread and sugar cookies.
Thin slices of meat pressed together or folded, typically alternating in colour or texture, with fat layered between. [5] Mousseline Very light in texture, utilizing lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat. [2]