Food & Cooking
To drizzle a flammable spirit over a food whereas its cooking, to ignite the just earlier than serving. To lightly coat raw food with a dry combination, often with flour, cornmeal, or bread crumbs, to be pan fried or sautéed. To cook first by browning the food in butter or oil, then gently simmering in a small quantity of liquid over low warmth for a long time period in a coated pan till tender. — If you cook food, make sure to both retailer it appropriately when you’re not serving it instantly. Keep it above 140 degrees to prevent temperatures from reaching the “hazard zone” the place bacteria can grow.
This is very necessary if you’ve been preparing raw meat, uncooked eggs or unwashed vegetables. Don’t reuse marinades used on uncooked foods except you bring them to a boil first.
Temple food refers back to the food …