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Author Question: Why is microwaving not a preferred technique for cooking meats? What will be an ideal ... (Read 149 times)

ss2343

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on: Aug 10, 2018
Why is microwaving not a preferred technique for cooking meats?
 
  What will be an ideal response?

Question 2

What causes a souffl to rise?
 
  A) cornstarch or flour B) whipping the custard base
  C) chemical leavening agents D) whipped egg whites
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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cswans24

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Reply #1 on: Aug 10, 2018
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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ss2343

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Reply 2 on: Aug 10, 2018
Great answer, keep it coming :)

helenmarkerine

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Reply 3 on: Yesterday
Wow, this really help

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