Table of contentsChicken stir-fryBaked tortelliniChicken TeriyakiChicken and riceSalmonShrimp pastaBaked chickenMango salsaChicken stir-fryThe recipe calls for the vegetables to be cooked twice. Indeed, according to McGee, precooking can give a lingering firmness to certain vegetables, including those listed on the ingredients list (p.28). Meats are marinated to flavor them and make them moist and tender, the acid in the marinade weakens the muscle tissue and increases its ability to retain moisture, but marinades penetrate the meat slowly, which can give the meat surface too sour flavor. To reduce the marinade penetration time, the meat is cut into thin pieces as called for in this recipe (p.155). Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get the original essay Tortellini BakePasta is cooked in water while the protein network and its starch granules absorb the water and expand. During cooking, the center of the noodle remains slightly loose and provides some resistance to chewing. Just like in this tortellini recipe, the pasta is cooked just before al dente, then finished in the sauce (p. 575). Temperature control is important to ensure the sauce doesn't get too hot. The recipe calls for adding hot milk to the sauce to prevent the milk from being instantly overheated and coagulated into grainy particles. Similarly, cheese is added to the sauce so that it can give its own thickness to the sauce. It is best to subject the cheese to moderate heat, as high temperatures can cause curdling. The cheese was therefore added after removing the sauce from the heat (p. 605). Teriyaki Chicken The chicken in this recipe was browned before adding the sauce because it contains a thickening agent that is moderately sensitive to heat and sugar in the form of honey. Teriyaki Chicken Sauce uses cornstarch, which is virtually pure starch, making it a more effective thickener, to thicken, just as most sauces are thickened by different types of starches (e.g., starch). 615). Due to the reactive sugars in honey, it speeds up the browning reaction of teriyaki sauce and develops the flavor of the dish (p.666). Chicken and Rice Rice is a staple for some, but for those where rice is unusual, it is enriched with broths to make a special meal. Like this recipe, the rice is cooked with chicken and chicken broth so the flavors can incorporate. The spinach is added near the end after removing the pan from the heat and covering it with a lid, allowing the heat of the freshly cooked dish to cook and wilt the baby spinach. Spinach will wilt from gas exchange because the inside of the leaves are filled with thousands of tiny air pockets. Likewise, heat collapses the spongy interior of the leaves (p. 264).SalmonFish is easier to overcook than regular meat, which is why the recipe calls for the salmon to be cooked on one side for four minutes before adding the marinade and turning the fish. cook for another minute. Fish are more sensitive to heat, caused by their muscle fibers specialized to function well in cold water. Muscle proteins in ocean fish begin to expand and coagulate at room temperature (p. 189). The salmon fish is removed just before turning it over to cook in the marinade, as moist heat will turn the skin into a gelatinous sheet (p. 190). Shrimp pasta Like fish flesh, shrimp flesh is made up of muscle fibers..269).