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Author Question: What is the first cold-pressing of olive oil with less than 1 of free acidity? What will be an ... (Read 48 times)

moongchi

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What is the first cold-pressing of olive oil with less than 1 of free acidity?
 
  What will be an ideal response?

Question 2

Why is vinegar added to the water when poaching eggs?
 
  A) to prevent the white from spreading
  B) for flavor
  C) to prevent a green ring from forming around the yolk
  D) to prevent overcooking


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Natalie4ever

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Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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moongchi

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Reply 2 on: Aug 10, 2018
Gracias!


atrochim

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Reply 3 on: Yesterday
Great answer, keep it coming :)

 

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