Fried eggs
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This document provides instructions for frying an egg. It lists the necessary ingredients which include an egg, frying pan, plate, knife, cup or bowl, spatula, and oil. It then outlines the 7 steps to fry an egg, which are to crack the egg into a cup, heat the oil in the pan until it reaches the smoke point, pour the egg into the pan, lift the oil over the egg to cook the top, remove the egg from the pan with a spatula once it is fully cooked, serve it on a plate, and remove excess fat.
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SF1.pdf
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
SL3.pdf
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
Dry heat cooking method
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
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Dry heat cooking method
This document describes different cooking methods classified as dry, moist, or a combination. Dry heat cooking methods like baking, roasting, broiling, grilling, griddling, and pan-frying transfer heat through hot air or metal and do not use moisture. Specific techniques include sautéing with a small amount of fat, stir-frying using a wok, and pan-frying with more fat over moderate heat. Deep-frying involves submerging foods in hot fat to cook them through.
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Puff pastry and relevant Products
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3. Keto French toast made with almond flour bread, eggs, cream, cinnamon, and butter for 3 g of net carbs and 408 kcal.
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Preparing Yeast Bread- Ferrolino and Redoma
What is a yeast bread?
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Types of yeast
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Ways in making yeast bread
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Mr. Fadel
Mr. Fadel's pecan pie recipe calls for corn syrup, eggs, sugar, butter, vanilla, and pecans to be mixed together and poured into an unbaked pie crust. The pie bakes for 60-70 minutes until the center reaches 200°F. It then cools for 2 hours before serving. Tips are provided on checking for doneness and preventing overbrowning of the crust during baking.
Mr. fadel
Mr. Fadel's pecan pie recipe calls for corn syrup, eggs, sugar, butter, vanilla, and pecans to be poured into an unbaked pie crust. The pie bakes for 60-70 minutes until the center reaches 200°F. It then cools for 2 hours before serving. Tips are provided for testing doneness and preventing overbrowning. The pie makes 8 servings and can be made lighter by substituting a lite corn syrup.
About Pie Crusts
The document provides instructions for making a quality pie with guidelines on crust, filling, and baking. A good pie crust is evenly browned, flaky, and tender. The filling should be smooth, cooked, and have flavor characteristic of the type of pie. When baked, the pie should hold its shape. Key steps include using chilled ingredients, avoiding overblending the dough, and handling the dough lightly to incorporate air without developing gluten.
Worldwiderecipe
We are showing how to make recipes like
1. SPOOKY GHOST CUPCAKES RECIPE
2. Indian Carrot Cake Recipe
3. Teriyaki Salmon Bowls
We are sharing the Ingredients required for above recipe and Step by step to cook.
Hope you will like the recipe
For more recipes you can visit www.worldwiderecipe.com
Blogspot : http://worldwiderecipedotcom.blogspot.in
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Youtube : https://www.youtube.com/channel/UCyW6ZZogJnbvaXVcMyZ_Gxg
Instagram : https://instagram.com/worldwiderecipe/
Chiffon cake
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Fried eggs
- 1. FRIED EGGS © PDST Home Economics
- 2. FRYING IS COOKING FOOD IN HOT FAT ON A FRYING PAN
- 3. FRYING AN EGG: INGREDIENTS 1 SPOON 1 EGG 1 FRYING PAN 1 PLATE 1 SHARP KNIFE 1 CUP OR BOWL 1 SPATULA
- 4. STEP 2 CRACK THE EGG INTO A CUP USING A KNIFE TO BREAK THE SHELL. REMOVE ANY PIECES OF SHELL IF REQUIRED.
- 5. STEP 3 PLACE 2 TABLESPOONS OF OIL IN THE PAN AND HEAT UNTIL SMOKE POINT. Smoke point is when fats are heated to 200oC or oils to 250oC, at these temperatures they begin to break down and create a blue haze.
- 6. STEP 4 TILT THE FRYING PAN TOWARDS YOURSELF AND POUR EGG ONTO PAN SO THAT THE EGG STAYS IN A TIDY SHAPE AND THE OIL IS ALL IN ONE AREA.
- 7. STEP 5 USING THE SPOON LIFT THE OIL OFF THE PAN AND DRIP IT OVER THE EGG IN ORDER TO COOK THE TOP SIDE OF THE EGG.
- 8. STEP 6 REMOVE EGG FROM FRYING PAN ONTO A PLATE USING A SPATULA. CARE SHOULD BE TAKEN BECAUSE OF THE HOT FAT.
- 9. STEP 7 SERVE THE EGG ON A PLATE. REMOVE EXCESS FAT WITH KITCHEN PAPER. EVALUATE.