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Breaded Fried Foods

2009-09-22 Technology & Engineering
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Release : 2009-09-22
Genre : Technology & Engineering
Kind : eBook
Book Rating : 293/5 ( reviews)

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Book Synopsis Breaded Fried Foods by : Parameswarakuma Mallikarjunan

Download or read book Breaded Fried Foods written by Parameswarakuma Mallikarjunan. This book was released on 2009-09-22. Available in PDF, EPUB and Kindle. Book excerpt: Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have

The Food Lab: Better Home Cooking Through Science

2015-09-21 Cooking
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Release : 2015-09-21
Genre : Cooking
Kind : eBook
Book Rating : 867/5 ( reviews)

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Book Synopsis The Food Lab: Better Home Cooking Through Science by : J. Kenji López-Alt

Download or read book The Food Lab: Better Home Cooking Through Science written by J. Kenji López-Alt. This book was released on 2015-09-21. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Breaded Fried Foods

2018-05
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Release : 2018-05
Genre :
Kind : eBook
Book Rating : 658/5 ( reviews)

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Book Synopsis Breaded Fried Foods by :

Download or read book Breaded Fried Foods written by . This book was released on 2018-05. Available in PDF, EPUB and Kindle. Book excerpt: Frying is known as one of the oldest food cooking processes dating back as early as sixteen centuries B.C., being still widespread utilized today at both domestic and industrial scale, because of its ability to enhance flavor and texture of numerous foods. Breaded fried foods are favored by consumers due to unique and desirable characteristic of crispness provided by a soft and moist interior with an outer crispy crust. Crispness is a highly-valued and universally-liked textural characteristic that has many positive connotations. Its presence signifies freshness and high quality. It goes well with many other textural characteristics and is often used to create pleasing textural contrasts. Developing quality-enhanced products with desirable attributes give food companies an added advantage and increased competitiveness in the market.Breaded Fried Foods brings together up-to-date information to provide a coherent and concise overview of issues that are specific to breaded, or battered, fried foods. Several approaches have been proposed so far for reducing fat absorption during frying. It is well known that often foods-especially fish, poultry, cheese, and vegetables-are coated by breading. It aims to prevent high fat absorption by testing different coating procedures, such as the application of edible films to food products prior to frying.This book deals with the effects of ingredients used in batters on adhesion characteristics in products fried in deep fat, such as kaassouffles, and adhesion in fried battered nuggets, the performance of different hydrocolloids as pre-dusts, the role of proteins in improving adhesion in deep-fried products, new batters and breadings, the influence of freeze/thaw cycles, the effect of phosphate on the adhesion of commercially produced fried-batter coatings on frozen products, and the effect of freezing on breading adhesion.Fried products are appreciated everywhere because of their improved palatability, consumers generally like eating foods with soft core and crispy surface, even though significant geographical differences exist due to the different raw material availability and the multiple cultural habits. Nowadays, they occur in the traditional cuisines of practically every part of the world.

Advances in Deep-Fat Frying of Foods

2008-12-17 Technology & Engineering
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Release : 2008-12-17
Genre : Technology & Engineering
Kind : eBook
Book Rating : 593/5 ( reviews)

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Book Synopsis Advances in Deep-Fat Frying of Foods by : Servet Gulum Sumnu

Download or read book Advances in Deep-Fat Frying of Foods written by Servet Gulum Sumnu. This book was released on 2008-12-17. Available in PDF, EPUB and Kindle. Book excerpt: Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie

Over 100 Recipes For Taste-Tempting Deep Fried Foods

2013-05-31 Cooking
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Release : 2013-05-31
Genre : Cooking
Kind : eBook
Book Rating : 391/5 ( reviews)

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Book Synopsis Over 100 Recipes For Taste-Tempting Deep Fried Foods by : Anon

Download or read book Over 100 Recipes For Taste-Tempting Deep Fried Foods written by Anon. This book was released on 2013-05-31. Available in PDF, EPUB and Kindle. Book excerpt: This early work is an absorbing read for amateur and professional cookery enthusiast alike. It contains a wealth of information that is still useful and practical today and is thoroughly recommended for the food lover's bookshelf. Contents Include: Nutritional Value of Deep-Fried Foods, How to Use and Care for Your FRYRYTE, For Finest Food Flavour, So Easy to Care For, General Information, Hors d'Oeuvres, Coverings or Coatings for Fried Foods, Doughnuts and Crullers, Fried Casings or Shells, Croquettes in Great Variety, Fritters Are Delicious, Meats and Poultry, Fish and Seafoods, Vegetables, Pies and Pastry, Sauces for Fried Foods, Regional Recipes; Time and Temperature Charts for Frying Foods: Batters and Doughs, Fruits, Fish and Seafoods, Meats and Poultry, Miscellaneous Foods, Vegetables. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

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