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orb the flavors but not become overheated. Acids Acids cause milk to curdle. Buttermilk is a good example of this, as it is milk that h as been curdled through use of an enzyme, becoming thickened because of it. However, this can also happen to chai if lemon juice or an acidic ingredient is added. Fresh ginger can release a slight acid that, when boiled for an extended period of time, can cause the milk to curdle. Tannins Tea contains an astringent called tannin, which can make proteins bind together. When simmered for a long time, tea fad diets releases these tannins into surrounding liquid, such as milk. This causes the proteins in the milk to stick together, causing curdling . Either adding the tea at the end of the cooking process or the milk itself will prevent this from happening. As well, masala chai doe certification services sgs s not have to contain tea, as its flavor is based in spices, so any black tea can be omitted from the recipe completely. Alternatives F .

ng chai without curdling, or to add a different flavor to the beverage itself.1 Remove the whole bone-in pork loin roast from the grill or oven. Place the roast onto a cutting board. Tent the meat with aluminum foil and allow the meat to rest for up to 15 minutes to all ow for carryover cooking and the juices to redistribute within the meat. 2 Remove the aluminum foil from the roast after the allotted t ime. Use a sharp knife, such as a boning knife, and tongs or a carving fork to hold the pork loin roast while carving. 3 Remove the bac Flat Belly Diet kbone, which runs horizontally along the narrow end of the meat. Lay the meat with the rib bones facing the same side as your carving h and, and hold the meat with the carving fork or tongs with your other hand. With the narrow end of the meat touching the cutting board, certification services sgs cut downward in a sawing motion with the knife moving slowly toward you. Discard the backbone once it is removed. 4 Arrange the pork l .

arger portions, carve the pork loin roast evenly between each rib bone; this results in each portion having a bone attached. You also c an carve the roast both ways so as to have both large and small portions. Place the carved pork loin roast slices on a serving platter. Rice-Cooking Basics Rice can be cooked in any number of ways, but most are variations on one or two methods. Some cultures cook rice li ke pasta in lots of water, then drain it and allow it to finish cooking in its own steam. Others bring the rice to a simmer, then reduc Glycemic Index Diet e the heat and let its starches soak up the cooking liquid. The amount of liquid required varies depending on the kind of rice. Convent ional long-grain rice needs about twice its volume in liquid, and basmati slightly less. Starchier rices such as Italian arborio or Spa certification services sgs nish bomba can absorb 3 or even 4 times their volume in liquid. Stove Top Method The absorption method is best suited for cooking rice .

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