The document discusses the science behind various cooking techniques and ingredients through photographs in the book Modernist Cuisine. It uses microscopy to show structures like potato starch granules and vitamin C crystals. Photos of cutaway appliances reveal steam condensation slows vegetable cooking more than boiling. It also captures fast phenomena like Leidenfrost droplets with high-speed video and novel dishes made possible by modern ingredients and tools.
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Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
The Essential Crockpot Cookbook For Two: 100 Complete Healthy Slow Cooking Re...Lucky Gods
Dinner Made Easy, Love Doubled: Your Essential Crockpot Cookbook for Two
Tired of takeout nights and fridge-foraging scraps? Ditch the mealtime mayhem and say hello to cozy, delicious dinners for two, all thanks to your trusty crockpot! 🪄✨
This ultimate guide is your passport to 100 healthy, heartwarming recipes designed to tantalize your taste buds and nourish your body. Forget slaving over the stove – just toss in the ingredients, set it and forget it, and come home to aromatic goodness waiting to be devoured. ️
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Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
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An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
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Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
2024.06.01 Introducing a competency framework for languag learning materials ...
A new viewoffoodandcooking
1. Scientific American A New View of Food and Cooking By W. Wayt Gibbs Modernist Cuisine, LLC Take visual tour through the scientific phenomena at work in the kitchen—and explore the new world of high-tech, science-inspired cuisine March 11, 2011
2. CRYSTALLINE VITAMIN When viewed through a microscope fitted with polarizing lenses, a crystal of vitamin C takes on a colorful fractal appearance.
3. POTATO SECRETS : Granules of potato starch form shapes in this photomicrograph.
4. pH EFFECTS : The color of some foods shifts dramatically when their environmental pH changes. Even the difference in pH between hard tap water and purified, de-ionized water can have visible effects on the brightness of some greens. Red cabbage juice undergoes dramatic shifts in hue as the pH rises from a highly acidic 2 [far left] through a neutral value of 7 [purple flask at center] to a highly alkaline 13 [far right].
5. WATER BALANCE : Fresh foods are mostly water—so to understand cooking, you must appreciate the unusual chemistry and physics of water in all its forms. These graduated cylinders show the percentages of the mass of various foods that comprise water (clear liquid) and fats (yellow liquid). From left to right: cucumber, whole milk, pork belly, pork loin, red wine, walnut.
6. COOL TRICK Next time you throw a party, try this fun trick with supercooled water. Place a clean bottle of pure water in the freezer for a couple hours until it is very cold but not yet frozen. Then gently pour it from a height into your guests' glasses and watch the water freeze on contact.
7. HOPPING HOT Water droplets skitter across a screaming hot griddle because the part of the droplet that hits the hot metal bursts into steam and forms an ultrathin layer of vapor that suspends the droplet. This phenomenon, called the Leidenfrost effect after the German doctor who described it, also occurs when liquid nitrogen droplets are spilled onto a surface at room temperature, as shown here.
8. STEAMING CROSS-SECTION When steam condenses back into liquid water, it deposits an enormous amount of energy—the so-called latent heat of vaporization—on the surface supporting the water. We thus expected steaming to almost always be faster than boiling at cooking vegetables. But when we did experiments to test this idea, the reverse turned out to be true: nearly all vegetables actually cook faster in boiling water than they do in steam. A subtle phenomenon, called film condensation, slows the transfer of heat from the steam into the food. Modernist Cuisine includes 36 cutaway photos like this one. To slice apart pots, grills, rotisseries and ovens, the publishing team used tools including an abrasive water-jet cutter, an electrical discharge machine and an industrial band saw.
9. INSIDE YOUR GRILL Hamburgers cooked over a bed of coals are irradiated to perfection by infrared waves. Grills cook foods mainly through radiant heat, so the sweet spot of the grill—where food cooks evenly—is affected by the height of the grill above the coals. But the temperature of burgers in the center of the grill hardly varies at all with height.
10. EDIBLE FOAM RULES Edible foams, like the vacuum-inflated chocolate shown here, follow the same simple geometrical rules that all foams do. Among those rules: the intersection of bubbles always joins exactly three films and each pair of films always stabilizes at an angle of exactly 120 degrees.
11. SWEET STOCKING STUFFER With modern culinary tools like vacuum chambers and ingredients like gum arabic and trehalose, innovative chefs can create delicious dishes that fool the eye. These airy "coals" are entirely edible and actually quite tasty. They are made from prunes, Armagnac, sugars and baking soda. The baking soda produces bubbles of carbon dioxide, which swell when the food is placed in a vacuum chamber.
12. Modernist Cuisine: The Art and Science of Cooking (The Cooking Lab, 2011) is a six-volume, 2,348-page work that relies heavily on photography and illustrations to make the science and technology of modern cooking accessible and engaging to everyone from science buffs to professional chefs. One of our goals in producing the book, by inventor and physicist Nathan Myhrvold, along with co-authors Chris Young and Maxime Bilet, was to give readers insight into what happens inside food as it cooks. So we developed a unique "cutaway" style of photo illustration that reveals all the action occurring at the center of, say, a pot of steaming broccoli or a pair of burgers on a Weber grill. To make these striking images, we actually sliced pots, grills, rotisseries and even a $5,000 water-vapor oven in half using various tools, including an abrasive water-jet cutter, an electrical discharge machine and an industrial band saw. The book contains 36 cutaway images of this kind. Some of the most interesting aspects of food and cooking occur at scales of time and space that are too short or small for normal photography to capture. So we used an ultrahigh-speed camera to shoot fast-moving phenomena, such as popcorn kernels popping and Leidenfrost droplets skittering across a hot surface. We also employed high-powered microscopes to capture the many beautiful patterns and structures visible inside foods. Modernist Cuisine also uses thousands of photographs to document the novel dishes that modern chefs (including those at our research kitchen in Bellevue, Wash.) have invented by using high-tech equipment and ingredients, such as vacuum chambers and liquid nitrogen as well as hydrocolloid gelling and thickening agents. These recent additions to the kitchen have vastly expanded the range of culinary ideas that creative chefs can express through their cooking. View photos of food in a way you've never seen before. W. Wayt Gibbs is editor in chief of Modernist Cuisine