If you have better things to do with your life you can just cook your sunny

If you have better things to do with your life you

This preview shows page 92 - 95 out of 97 pages.

If you have better things to do with your life, you can just cook your sunny side up eggs for longer and the yolk will solidify. Or, you can just make scrambled eggs! Eggs are also used to make meringues: made by whisking egg whites. Not-so-fun fact: The outside of the egg (the surface of the shell) sometimes has chicken fecal matter left on it. In the next video, Professor Harp shows how to separate an egg yolk from the egg white using a water bottle (lol at this point they have nothing better to teach us). Video 7 Brown egg is NOT more nutritious than the white egg The difference in colour of the egg comes from the difference in colour of the chicken. The colour of the yolk depends on the feed that the chickens are eating. For the rest of the video, Dr. Harp just shows how to separate yolk from egg whites using a bottle Video 8 If you overcook (hardboiled) eggs, the yolk gets a nasty pale green colour. THIS IS NOT SPOILED just overcooked. The colour is actually iron sulfide (FeS). There’s enough iron in an egg that when the hydrogen sulfide in the egg is pushed out/ distilled out, it comes to the surface of the yolk. This sulfide then reacts with the iron to make iron sulfide. Fe ++ + H 2 S FeS One of the components of the egg yolk: Lecithin; an emulsifier. As you already should know, oil and water don’t mix. The water and oil mix in order to make
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Malka A-R mayonnaise by the use of lecithin (present in yolk). Egg yolk (lecithin) also used in vinegar and oil salad dressing since oil and vinegar usually don’t mix; oil sits on top of vinegar. Structure of Lecithin molecule: One end is charged (in red): polar. Oil Other end i s a long hydrocarbon chain; similar to fatty acid chain: non-polar. Water Mixing of Oil and Vinegar: The association will take place with the polar end of the lecithin molecule with the water, and the non-polar end associating with the carbon chains. We call this mix an emulsion. Egg Questions Which part of an egg is a potential source of food contamination? Egg shell Which part of an egg can act as an emulsifier in salad dressing to help combine vinegar and oil? Egg yolk Which part of an egg becomes green in an overcooked hardboiled egg? Egg yolk Video 9 E. Meat Literature on meat found in many cookbooks: “Thus, as the exte rior pores contract, the moisture contained in the object cannot escape anymore, but is imprisoned there when the pores close” Turns out, this is not really true. Temperature is very important in cooking meat:
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Malka A-R o At 100 (38-40 ) : The colour of meat is re d; those fiber materials start to uncoil, and the collagen doesn’t start to cook at all. o At 140 ( 60℃ ) : Most (not all) of the bacteria is killed. You get a pink colour. The fiber starts to coagulate, and the collagen will start to dissolve. This is what filet mignon is like.
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  • Spring '11
  • Multiple
  • Silent Spring, Food coloring, Sucralose, Sugar substitute, E number, Food additive, Malka

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