Refreezing is fine for safety (if you thawed it correctly). The main reason not to freeze and thaw things multiple times is that tiny ice crystals do damage to the structure of the food each time freezing happens.
In meat, that damage makes your meat dry out easier when cooking. That’s normally a bad thing, bit it might actually be a good idea for making jerky.
In short, I would have no hesitation using refrozen meat to make jerky
Yes, there are vegan versions or replacements, and there are plenty of people (cooks) who won’t even register that a sauce might not be vegan and use them. Source: personal experience. If this isn’t a problem around you, I am happy you don’t have to scrutinized menus like that.
Off the top of my head - fish sauce, oyster sauce, and red coloring in other sauces
There is a difference between pain from an injury and muscle pain from excercise (DOMS). The former should be treated like a real injury where you give rest including very light exercise. Too much work could make the damage worse. The latter can be mostly ignored except for your own comfort.
Keep notes on what you do including outcomes. You can always reinstall, skip all of the extra crap you didn’t need to mess around with and have a good clean system without having to back track.
In my area, trash is screened and ladfilled. Some hair goes with that, but most enters the solids stream where it is treated then the treated residuals are applied to farms as a soil enhancer/fertilizer. Pretty cool that they don’t just send it to landfill imo
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I looked it up and cooking oil definitely can boil in a physics/chemistry sense of the word. That temp is well above the smoke point. I agree that in a practical sense boiling oil is a fire ball before you’d ever have to worry about breathing too much oil vapor though.
Yep, 80C or 180F. I’m not sure if you can actually boil oil on a stove, but I do know that would be a bad idea. If you ever end up wanting to poach you might be able to do it in your oven on a very low setting rather than the stovetop.
If you keep your oil at the right temp (below boiling) the thing you’re cooking won’t ever brown. You get it cooked through evenly and infused with flavor from the poaching liquid. The texture and flavor will be much more like a boiled veggie than a sauted one. And usually if you’re poaching veggies you leave them in much larger chunks than you would saute - like even a whole carrot wouldn’t be weird.
It is actually the extreme heat that prevents sticking more than the oil. You can stir fry in a dry wok. The stirring is for even cooking.
Poaching in olive oil, butter, wine, etc would give a different flavor. I agree that water poached carrots would be just a slower way to cook carrots than boiling them.
Looks like we were typing at the same time. I totally agree with everything here.
Poach equals lower temp liquid. It can be oil or water type liquid. Boil is maximum temp water type liquid only. Blanching is boiling for a short time with the intention of not cooking all of the way through (eg to get skin off or to prepare for preservation by freezing).
Fry and saute are used interchangably all the time. One person’s fried onions is another’s sauted onions. Saute should indicate small pieces turned or tossed in a moderate amout of fat. Fry can be small or large pieces and can have moderate to lots of fat as a cooking medium.
Note that this is how normal people in my region and life use these terms and I make no claim that this is ‘right’ just my experience.
Sorry but most restaurant work doesn’t come with paid time off or sick leave. You either work and get paid or don’t work and don’t get paid.
To explain more, an understandable and common mistake is to just move the .iso file to the flash drive. For it to work you have to write the information contained in the .iso file (aka image) to the flash drive using an app like the ones listed above.
Sometimes the tips you get are for sound diffusion/absorption which are meant to improve sound in something like a recording studio. Just stick to ‘sound proofing’ and it will be two way by nature.
Probably c/unions
Whoever downvoted this doesn’t understand plants and their interactions at all.
I think the best bet would be following recipes. That means finding recipes that minimize ‘to taste’ instructions. A lot can be done by look and texture, so you can be decent enough for anyone who’s not a snob. Also, err on the side of too little salt and put some on the table.