What does it mean to reserve food?
n food that needs little preparation, especially food that has been pre-prepared and preserved for long-term storage.
What does reserve the marinade mean?
Here’s a simple tip: When you make your marinade, reserve half of it for basting. That way you’ll never baste with marinade the meat just sat in. When you don’t have enough marinade, it can be tempting to reuse the marinade that the meat has been soaking in.
What is it called when you mix two or more ingredients together?
BLEND: to mix two or more ingredients together thoroughly.
What is reserve material?
Reserve materials are the food matters of the plants, and so they are directly concerned with the nutrition of the plants. The three types of reserve materials are: (1) Carbohydrates (2) Nitrogenous Matters and (3) Fats and Oils.
Which one contains reserve food?
The reserve food material in plants and animals are generally stored in the form of starch and glycogen respectively. EXPLANATION: In plants, the starch materials are mainly found in rhizomes, tubers, seeds, fruits like in rice, wheat, potato etc. In animals, glycogen is mainly stored in the muscles and liver.
Can you marinade pre cooked chicken?
Yes, that’s right! You can marinate already cooked chicken, but you need to remember that when doing this you need to add ingredients such as soy sauce, red wine, and honey to the marinade, so your already cooked chicken won’t dry out.
Do you marinate chicken before or after cooking?
As for flavor, long marinating usually doesn’t add much more flavor than short marinating. It is better, easier and faster to brush food with liquid during or after cooking. And for the strongest flavor, marinating after cooking is the way to go.
What does reserve liquid mean?
According to Fannie Mae, “Liquid reserves are those financial assets that are available to a borrower after a loan closes.” The amount of reserves is calculated in months. Lenders first look at your projected monthly housing cost.
What does stir mean in cooking?
Stirring is probably the simplest of all mixing methods. It usually implies using a spoon, a spatula, or another utensil to mix ingredients together, without vigorous motion, until uniformly blended. With stirring, you’re not beating in air, greasing flour proteins, or preserving volume.