When should hard cooked eggs in the shell be used if refrigerated at 36 F (2 C)?
Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week. Once refrigerated, eggs must stay refrigerated to prevent bacteria growth. Choose Grade A eggs with clean, uncracked shells. Peeled eggs should be consumed within 48 hours. Cool and quickly refrigerate hard-cooked eggs after cooking in ice for 20-40 minutes. According to the FDA, hard-cooked eggs last 7 days refrigerated, peeled or unpeeled. Without refrigeration, they expire quickly. Refrigerate at 40°F or below. Raw eggs last 4-5 weeks refrigerated.
Belgian Waffles
What is added to Belgian waffle batter that differentiates it from regular waffle batter?
Belgian waffles traditionally use yeast and egg whites for their fluffy texture. Belgian Waffles vs Regular Waffles: The Belgian waffle batter is also made a little differently than regular waffles, often with a leavening agent or egg whites to make the batter light and fluffy.
Although Belgian waffles and regular waffles are similar, the Belgian waffle is a newcomer to America. It was only introduced to the U.S. in the 1960s and based on a simplified Brussels Waffle recipe.
Caffeine
What is the name of a water soluble alkaloid found in coffee beans as well as in tea leaves and cocoa beans?
Caffeine is naturally found in the fruit, leaves, and beans of coffee, cacao, and guarana plants. It is also added to beverages and supplements. In its pure form, caffeine is a white, bitter-tasting powder.
The word “coffee” has roots in several languages.
Whipping Egg Whites
When whipping egg whites which product is added to assist in foaming?
Egg whites whip into foams. Foams have many culinary uses like meringues, souffles, mousses and more. Adding cream of tartar helps by interacting with proteins. Overbeating the whites makes foam collapse. Fat inhibits foaming too. Even tiny amounts of egg yolk or oil will limit how stiff whites whip. Foam bubbles can disappear if melted fats coat proteins. For foam stability, use room temperature egg whites and clean equipment. Sugar also stabilize foams. Slowly adding crystalline sugar helps support air bubbles once the foam starts forming. The sugar attaches to proteins, keeping air in place.