Arts

Arts, 04.12.2019 00:31, Melymarrupe1345

Which of the following marinade components changes the texture of food
a. oil
b. aromatic
c. herb
d. acid

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Answers: 2

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Chemistry, 20.07.2019 18:30, dahloli4442

Achef makes a marinade by mixing red pepper flakes, dried onion flakes, and ground ginger with soy sauce. he sets the marinade on the counter for a few minutes. when he returns, he must stir the marinade because the spices have settled to the bottom of the container.

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Arts, 30.07.2019 18:30, anondriap

What is the best way to increase the juiciness of meat and improve its flavor, texture, and aroma? a. rub it with a dry marinade before cooking. b. soak it in high-acid marinade before cooking. c. let it rest after it has cooked, but before it's sliced. d. use an egg wash and seasoned breading before cooking.

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Biology, 19.08.2019 19:10, GreenHerbz206

Acertain cultivated herb is one of a group of closely related plants that thrive in soil with high concentrations of metals that are toxic to most other plants. agronomists studying the growth of this herb have discovered that it produces large amounts of histidine, an amino acid that, in test-tube solutions, renders these metal chemically inert. hence, the herb’s high histidine production must be the key feature that allows it to grow in metal-rich soils. in evaluating the argument, it would be most important to determine which of the following? (a) whether the herb can thrive in soil that does not have high concentrations of the toxic metals (b) whether others of the closely related group of plants also produce histidine in large quantities (c) whether the herb's high level of histidine production is associated with an unusually low level of production of some other amino acid (d) whether growing the herb in soil with high concentrations of the metals will, over time, reduce their concentrations in the soil (e) whether the concentration of histidine in the growing herb declines as the plant approaches maturity

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Biology, 30.09.2019 02:30, juansebas35

Elaborate on the reason that "cola" type drinks are used to make effective marinades. a) the basic ph of cola flavors and sweetens the marinade. b) the phosphoric acid in cola to break down the meat. c) the neutral nature of cola allows it to function like water. d) the sugar in cola only serves to flavor and sweeten the marinade.

Answers: 2

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Which of the following marinade components changes the texture of food
a. oil
b. aromat...

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