Gioachino Rossini 1792 1868 Famous for The barber of Seville Figaro Tournedos

Gioachino rossini 1792 1868 famous for the barber of

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Gioachino Rossini (1792-1868) Famous for ‘The barber of Seville’ Figaro Tournedos Rossini (crouton, filet mignon, foie gras) o Beef 60% water 18% protein 22% fat o Pork 42% water 12% protein 45% fat o Chicken (best choice) 65% water 30% protein 5% fat o Fish (good choice) 70% water 20% protein 31% fat o Hard cheese (for comparison) 37% water 25% protein 31% fat o Transglutaminase (meat glue) combines two ends of amino acids on protein chains together to make a bridge and release ammonia overall Meat looks more appetizing with this Also works for fish
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Ève Belzile-Dugas Winter 2015 - Stoves o Gas o Electric o Induction Copper wire is placed underneath the cooking pot – an alternative current flows through the coil creating a magnetic field. This field induces an electric current in the ferromagnetic pot. High current and low voltage situation Surface itself is not hot (only heated by heated food) Temperature can be controlled - Utensil materials o Chemically unreactive o Conduct heat evenly o 100 years ago, Pyrex was invented o Silver o Copper o Iron (extra iron in the food is not an issue) o Stainless steel (conducts well but sticks) o Aluminum (conducts very well and quickly) o Ceramic (conducts very well) o Teflon (does not stick) o All-Clad (stainless steel/copper/aluminum)
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