bosch sgs 6302

r body-- with bacteria than knives do because of all the tiny wrinkles, grooves and crevices they have, especially under the fingernail s. Just as you diligently wash your knives and sanitize them in bleach water for 15 minutes after they come in contact with raw chicken , you have to clean your hands using a comprehensive, thorough method of hand washing. Hand-Washing Method Wet your hands and under the fingernails with warm running water and lather them up with soap for at least 20 seconds -- no less. Lather your hands front and back sla free templates to your wrists. Dry your hands with paper towels or a clean kitchen towel. Don't limit hand washing to only raw chicken, though. The U. S. Food and Drug Administration recommends washing your hands after touching raw meat, fish, after using the bathroom, and after changi bosch sgs 6302 ng a diaper or touching a pet. But as a general rule, don't change diapers or play with your pets when you're preparing food.Deep-Fryin .

st dehydrating its surface so a crust can form. The crust prevents the food from absorbing oil while transferring heat to the interior, where it gelatinizes starches, denatures proteins and softens fibers -- or cooks. Frying is actually a dry-heat cooking method that us es a fluid cooking medium. When pan-frying beer-battered foods, you need a cold, stiff batter that crusts over as soon as it hits the o il to prevent it from sliding off. Beer Batter Beer's insolubility at high temperatures makes it the go-to liquid for batter bases. Unl snowflake invitation template free ike solids, gasses dissolve more readily in cold temperatures than hot. When beer batter comes in contact with hot oil, the carbon diox ide creates froth that causes the egg and flour mixture to expand, forming a light, crisp, airy crust. Alcohol also plays an important bosch sgs 6302 part in giving beer-battered foods their crispy shells. Since alcohol evaporates faster then other batter bases, like water and milk, i .

elp it hold its shape. Use 1.25 cups of flour to each cup of beer when making a batter for pan-frying. Oil Temperature An oil temperatu re between 350 and 375 degrees Fahrenheit is crucial to successful frying. You need oil hot enough to cook the food through before the crust overcooks. This isn't a problem with deep-frying, since you can check the temperature with a probe thermometer and adjust the hea t as needed to stay between 350 and 375 F. But with pan-frying, the oil doesn't reach high enough on the probe to check, leaving you wi 3d model wanted th two options: use an infrared thermometer, which you probably don't have, or a 1-inch cube of white bread. A 1-inch cube of white bre ad fries to golden brown in 60 seconds when the oil measures between 350 and 375 F. Heat 1 to 1 1/2 inches of oil over medium-high heat bosch sgs 6302 for about five minutes, and drop a 1-inch cube of white bread in it. Adjust the heat as needed so the bread turns golden brown in exac .

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