As you can see in the picture, this bacon is just about ready to be removed from the heat.
Just what are those bubbles/foam(?) on the surface of the bacon?
Note: this is fresh bacon from a butcher-- not processed or packaged-- if that makes a difference.
I'm pretty sure that's just steam and hot air bubbling in the layer of fat/grease that's all over the bacon.
, including: The surface tension of water decreases from 76 mN/m to 59 mN/m as temperature increases from 0C to 100C. It's 72 mN/m at warm room temperature, 25C. 10% acetic acid (very strong vinegar) has...? Actual data on measured surface tension of liquids would be wonderful - for example, what is the surface tension of milk, tea, vinegar, syrup, various alcoholic beverages, or anything else we commonly cook with or drink? What determines whether something increases or decreases the surface tension of water? Are there any more exotic (but edible!) solutes or mixture components with dramatic
' on cooking shows) unless otherwise qualified (eg, 'plain, strong flour') in which case it just means 'not self-rising'. Note that AP flour in the US South (eg, White Lily brand) tends to be softer than... mince (UK). Canadian bacon (US) is also back bacon (from the loin). Bacon (CA, US) is streaky bacon (UK) (from the belly). In the UK, bacon is most likely back bacon. Green Bacon (UK) is "unsmoked bacon cured in brine" (Farmhouse Cookery) Gammon (UK) is "ham-like bacon from the pig's hindquarters" (Farmhouse Cookery) Pork rinds (US) are scratchings (UK, when dry) and crackling (AU,NZ & UK when
The Situation: Guy decides he wants to make bacon and potato cubes (I can't think of a better term) for breakfast. Guy wants to cook potatoes in bacon fat Guy cooks bacon and places bacon on paper towels to dry off Guy cooks potatoes in left over bacon fat By the time potatoes are done (20 mins or so), the bacon is cold :( What can be done to remedy this? Should I just wrap the bacon in tin-foil? I've yet to fully master "timing" when it comes to cooking two different parts of a meal at the same time
? Is it really just you get what you pay for and inexpensive bacon can never be good? ...I see bacon in store that varies widely in price. From the bulk ends and pieces packed in a solid block to thinly cut off-brand to expensive thick cut bacon. Some of the differences in quality are obvious. The really cheap brands are thin enough to see through and very fatty. I haven't done side-by-side taste tests to judge for myself how bacon at various price points compare. What makes
Possible Duplicate: What is the ideal fridge temperature I have brought a fridge thermometer to check the temperature of a new fridge (Amica). On it's highest setting (7) it alternates over the course of about 90 mins from -2.5 degrees C to a max of 6.5 degrees C which triggers the fridge back to working as the temperature starts falling again. I just wanted to check that these temps are about right for a fridge and safe for food, milk, cream etc as I know most food talks about being under 5 degrees, and as mine goes up to 6.5, I just wanted to check this as the last fridge
I love gumbo, and make it about once or twice a month. However, I've noticed that my roux will occasionally separate from my stew and float up to the surface. I've sampled it, just to see if it had.... It may smell smoky, but it is not burned. Given this, what could be the cause? EDIT: I've just made it again, and it's definitely not because I'm undercooking the trinity. Based on the evidence, I'm... in, but it isn't. A rough outline of what I do: Make roux with vegetable oil and flour in a 1:1 ratio. Mix in bell pepper, celery, and onions (aka "trinity"); stir frequently for 10-20 minutes. Mix
that was just turkey-dough and one that was a turkey-dough and stuffing roulade. Both turkey loaves came out well. However, the recipe gives instructions on fabricating a kind of "turkey skin." Basically, once the turkey is done baking, remove from oven, place on a pan, wrap with yuba (bean-curd skin from making soy milk, similar to spring roll pastry), brush with sesame oil, and bake until browned (about 45-60 minutes, brushing on more oil occasionally). The results were basically a distracting pastry shell wrapped around a seitan loaf; it did not appear to adhere to the surface of the loaf at any
Possible Duplicate: Is it possible to make Sour Cream at home? I make yogurt by adding a small amount of yogurt to milk, heating it slightly (barely in this weather!) and letting it sit several hours. It's, of course, a simple process--that's rather what yogurt is all about. I understand sour cream is made by the same essential process, but I don't know what changes I would need to make. Could I just add a little yogurt to some cream? Do I need to change the ratio of fresh to culture? Does the incubation time or temperature change at all?
Possible Duplicate: Does oil in the boiling water prevent the spaghetti from sticking together? Since time immortal I have added a couple tablespoons of oil to the water when cooking pasta. I have recently heard statements to the effect that there is no justification for the practice. Is that true? If not, what is a legitimate reason for adding oil to the water?