Choose your baking pans carfully–they’re an important part of the baking process. The pans should be thick or insulated ( heavy-duty pans don’t warp) and light in color. Dark or nonstick pans absorb heat, and can result in cookies, cakes, breads, and pastries that are burnt, tough, or dry. Lighter pans reflect heat. The bottoms of cookies will be more likely to remain golden if you bake them on a shiny metal pan. Thanks for reading my blog and please check out some more of them under Heather’s Feathers at www.skinnymoose.com/health
Posted on 15th September 2008
Under: Absorb, Baking Pans, Baking Process, Baking Smart, Bottoms, Breads, Burnt, Cakes, Cookies, Cooking Smarts, Dark Color, Dry, Golden, Golden Brown, Heat, Heavy-Duty, Important, Insulated, Light, Light Color, Lighter, Lighter Pans, Nonstick, Pans, Pastries, Reflect, Shiny, Shiny Metal, Thick, Tough, Warp | No Comments »
Doughnut dough should be allowed to rest for about 30 minutes before frying. The air in the batter will have time to escape, so the doughnuts will have a better texture. This will also allow the doughnut to absorb less fat. To reduce the fat in a doughnut, drop it into boiling water for 3 to 5 seconds immediately after you remove it from the oil. Any fat clinging to the doughnut drops off in the hot water. Drain the doughnuts on a wire rack. Fry doughnuts at 375 F for about 2 to 3 minutes on each side. Never turn them more than once, and allow room for them to expand in the frying vat. For more tips and articles please visit Heather’s Feathers at www.skinnymoose.com/health Thanks & come back soon!!!
Posted on 8th September 2008
Under: Absorb, Air, Allowed, Batter, Better Texture, Boiling Water, Clinging, Cook, Cooking, Cooking Tip, Doughnut, Doughnut Fat, Doughnuts, Drops, Escape, Expand, Expanding, Fat, Fry, Frying, Frying Vat, Hot Water, Less, Oil, Reduce, Room, Texture, Vat, Wire Rack | No Comments »
When Corn is cooked, the protein goes through a chemical change called denaturization, which simply means the chains of amino acids (proteins) are broken apart and reformed into a network of protein molecules that squeeze the moisture out of the kernel, turning the corn rubbery. Heat also causes the starch granules to absorb water, thus swelling and rupturing the kernel, thereby releasing the nutrients. Corn should be cooked for 30 seconds to three minutes, which prevents the protein from becoming tough. When corn is boiled in water, about 50 percent of the vitamin C is destroyed; however, if you cook it in a microwave without water, almost all of the vitamin C is retained. For more interresting tips and articles please visit my blog Heather’s Feathers at www.skinnymoose.com/health
Posted on 12th August 2008
Under: Absorb, Amino Acids, Boiled, Broken, Chains, Change, Chemical, Cooked, Cooking, Corn, Denaturization, Destoyed, Granules, Heat, Kernel, Microwave, Moisture, Molecules, Network, Nutrients, Prevents, Protein, Reformed, Releasing, Retained, Rubber, Rubbery, Rupturing, Squeeze, Starch, Swelling, Tough, Turning, Vitamin C, Water | No Comments »
