1. lagyan ng maayos na lupa
2.lagyan ng pataba
3. didiligan araw-araw
Some fresh and frozen fruits have an ezyme called bromelain. Bromelain makes the gelatin break down and lose its thickening properties. In cooked fruit, the enzymes get deactivated, that's why it is more recommended if you use canned fruits.
Bromelain extract is a mixture of smaller amounts of protein-digesting enzymes and a variety of several other compounds. Bromelain is one of the most popular meat tendering enzymes.
Bromelain was not medically proven to be effective in the treatment of any disease and was not yet approved by the United States. Administration of food and drugs for the treatment of any condition. Bromelain has allergen properties.
How does bromelain affect gelatin?
Here are the top Asian cooking methods and what diners are looking for in terms of types. Steaming is a traditional Chinese cooking method that has spread across countries with Chinese populations, and been adopted by other cultures. Roasting is common, as evidenced by Chinese style and across South East Asia.
Explanation:Shallow Frying Deep Frying Steaming Roasting Stewing Stir Fry Shallow Frying Four methods of frying using less oil Shallow Fry: method of cooking food in a small amount of fat or oil in a frying pan or saute pan. Saute: Only tender foods can be used. Also used when cooking potaoes or onions when they are cut into slices or pieces and tossed in hot shallow fat or oil in a frying pan till golden brown. Griddle: Stir Fry: method of cooking and fast frying in a wok or frying pan in a little fat or oil Deep Frying
Used to produce crisp- textured food. More often than not, the food is deep-fried, removed from the oil and drained.Steaming
Steaming is a traditional Asian cooking method that is ideal for today’s trend towards healthy eating. The technique was developed as an alternative to roasted dish. Steaming is good for vegetables, fish, meat and dumplings.Steaming Methods The traditional one. The Asians, back then, used bamboo steamers that stack on top of each other. Food will be arranged on a plate or bowl, will be put inside a steamer on a rack and placed over a large pot of boiling water. The bowl of ingredients in partially immersed in water and the food is cooked partly by the boiling water and partly by the steam it produces. Roasting
The common denominator of these methods is a moderate oven and a reasonably long cooking time with or without a flash of high heat at the beginning, or high heat at the beginning or end of the cooking cycle.Stewing
Stewing is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into tender, melt-in-your-mouth meats. Stewing allows the cook to multitask by assembling the dish and then letting it simmer, with little or no attention for an hour or more.Stir Fry
If any technique in Asian cooking demands proper preparation, it is stir-frying. Because the heat has to be high and there is little actual cooking time, it’s crucial to have all your ingredients prepared beforehand.
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