Which 3 Types Of Cooking Methods Work Best On Egg Proteins?
Posted by: RiceCookersSteamers.net
January 31st, 2010 >> Cooking tips
I am suppose to plan and conduct an investigation to show the effects of different types of cooking methods on egg proteins.
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3 Responses to “Which 3 Types Of Cooking Methods Work Best On Egg Proteins?”
February 1st, 2010 at 12:33 am
Poached – to keep the fat content low
Boiled – again to keep the fat content low
Scrambled – to this you can add parsley and other flavours such as curry.
There all retain the protein content without being high – fat provided you don’t over – cook them.
Web sites Yumhttp://whatscookingamerica.net/eggs.htmhttp://www.fabulousfoods.com/index.php?o…http://www.georgiaeggs.org/pages/cooking…http://www.aeb.org/LearnMore/CookingEggs…
How to Boil and Egghttp://whatscookingamerica.net/Eggs/Boil…
Recipiehttp://www.veggs.com.au/frame/ndxrecip.h…http://www.kraft.com.au/CookingSchool/Co…
Videos on how to cook eggshttp://startcooking.com/blog/431/How-to-…
Cheers!!!
February 1st, 2010 at 2:30 am
Baked, fried, boiled or sauteed. Those are the top four cooking methods used today in millions of recipes, so you can research all four and pick the three that appeal most to you. Good luck because you’re about to go into a world of intense information but I hope you have fun with it, probably you’ll be hungry most of the time!
February 1st, 2010 at 6:25 am
1. boil
2. With Curry
3. fry with vegetable oil