Stale bread is key for making french toast because the dry, stale bread absorbs the egg solution much more and normal bread would fall apart in our hands. Stale bread is a key ingredient but how does bread turn stale? Another key ingredient are eggs which gives us flavor and taste of the french toast. Once the bread is dipped and placed on the skillet, how does a raw egg-- a liquid, turn into a fried, cooked egg-- a solid, in the french toast? Speaking of cooking, how does one know how long to cook something? How long is the best time to cook french toast based on what recipes say or suggest? Don’t you hate it when you want to save your sandwich for later so you leave it on your table, but when you come back to it the bread is rock hard. So many people throw away stale bread and waste bread that has turn …show more content…
How does that same chemical reaction happen in eggs? Eggs whites have proteins called “globular proteins” which is a long protein molecule that is twisted, curled up, and folded in no specific shape. There are varieties of “weak chemical bonds” that keep the protein in that twisted, folded, shape so it drifts in the “water” that it is surrounded by. Just like how gas particles react when heat is applied, the eggs-white proteins act the exact same way. They begin to bounce around really fast and bump into other particles around them, like water. All the bumping breaks the weak bonds that once kept the proteins curled up, resulting in the egg proteins uncurling and bump into other uncurled proteins, forming a new chemical bond. The chemical bond creates a web of connected proteins where the water particles dispersed throughout the web, which is when the egg has turned into a solid/semi-solid. Overcooking the egg causes more bonds to form and less space for water, eventually the water will evaporate which causes the egg protein to become turn into a
The first day we weighed the egg before putting it in a cup of vinegar, the egg weighed 55.47 grams, we left the egg here for approximately forty-eight hours. The second day the egg was still in the vinegar. The third day we moved it into the corn syrup where it stayed until the next morning, the egg weighed 76.66 grams. The fourth day the egg was put into tap water with one drop of food coloring where it weighed 41 grams, the egg stayed here until the following morning. On the last day we cleaned the egg off like the previous times and weighed it which came to 80.33 grams, we then disposed of the egg seeing that there wasn’t anymore use for
Investigation of the reaction between hydrochloric acid and marble chips A chemical reaction is when two or more substance called reactants are chemically bonded to form a new product, as a result of the process, for a reaction to take place, the particles must have enough kinetic energy to collide and form new bonds , this is called a successful collision. The minimum amount of energy needed for a successful collision is activation energy, which is “The energy that an atomic system must acquire before a process can occur”. Chemical reaction is different to a physical reaction, chemical reaction are not reversible and results in a new product, however a physical reaction can be easily reversed as it only changed its state. The activation energy is able to loosen particles and enable them to from new bonds to produce new products. The faster the molecules are moving the bigger the chance of a successful collision, so the faster and stronger the reaction will be , the more kinetic energy a reactant has the easier it is for the new bonds the collide and produce new bonds.
This new research will help a great deal in understanding why an egg and sperm cannot reproduce.
of the ingredients you used; put the peanut butter and jelly away and put the bread away. You
Step 3: Q5. The salt that was placed on the egg turned into ‘sweat’ like beads on the egg. Q6. There is a higher water concentration inside the egg, causing the water to travel through the egg to the salt. The salt creates osmotic pressure on the water molecules in the egg.
The egg breaks when it is dropped. The eggshell is shattered. The yolk is scramble a little bit.
After watching “Smoke Signals”, directed by Chris Eyre (1998), one reoccurring motif I noticed was fry bread. Anytime there is a scene with eating there seems to be fry bread accompanying it. It is also the subject of conversation several times. The three instances in the film I’ve chosen to analyze show the symbolism of fry bread as a food that brings Native Americans together. The first scene is between Victor and his mother. Victor doesn’t want to accept Thomas’s help, but his mother uses her famous fry bread recipe as a way to convince Victor that it’s okay to rely on other people. Another example is after Victor tells Thomas he needs to change his appearance to make himself more Indian. Thomas achieves this new look by getting rid of
Panera Bread has a variety of classic American foods such as sandwiches, soups, and a bakery that are great in quality and are healthier than McDonald’s over-processed food. Panera Bread sandwiches and soups taste natural and homemade. The sandwiches can be ordered to preference by choosing a variety of soft breads, some of which are sourdough, Panini, or flatbread and much more. Also, there is
inches). After the initial bread information is gathered, one may commence cutting. Simply slice the entire length of the bread, but do not cut all the way through, to create a hinge effect. The entrée is then ready to be dressed.
You can find bread, peanut butter and jelly at your local supermarket. One can find a loaf of bread in the bread alley. There are many different types of breads you can choose from such as whole grain wheat bread, white
Everyone knows how to make a Peanut Butter and Jelly sandwich, but how do you describe it to someone who never has? Will you be vague or very in depth, and will you accomplish the end goal of the perfect peanut butter and jelly sandwich.
First, on the list of making the cheese sandwich you would need the proper ingredients or the absurd ingredients that some people may like. Obviously cheese is the main ingredient in this type of sandwich. There are several different types of cheeses including American, Swiss, provolone, cheddar, Colby, pepper jack, longhorn and goat cheese. You also have a variety of breads to choose from; baguette, bun, flatbread, wheat, Italian, pumpernickel, rye, sourdough, toast, and whole wheat. Condiments are important to a sandwich of any kind. Lettuce and tomato would be commo...
Then, move the bowl to the side. Take the bigger bowl and break three large eggs. Whisk the eggs briefly until they form a smooth yellow ingredient, then you will add the caster sugar and whisk until you have a thick light yellow substance which looks a bit like a thick milkshake. When lifting the whisk and the mixture it leaves a trail on the surface for a few seconds, and you know that the whisk has done the job.
...ubstances that have different properties than the properties of the reactants (blue book). Most atoms form bonds with valence electrons only, which means the number of valence electrons determines if an atom will form a bond (eight electrons are usually unreactive, while fewer than eight tend to bond more often). Atoms bond to fill their outermost energy level. They would either lose share or gain an electron. In baking soda and vinegar, you may be wondering what bonding has to do with a chemical reaction. Well, in order for a chemical reaction to take place a bond must be broken. This happens because molecules are always moving which means if they bump with enough energy, the bond will break. The atoms then rearrange and new bonds form to make new substances (blue book). So behind the aesthetic view of the “white fizz,” there is always a scientific explanation.
1. Find a Recipe. First, search for a recipe you are excited about making; it helps when there are pictures along with the recipe because you'll get an idea of what the finished product should look like and whether it appears appetizing. Look through cookbooks and food magazines until you find a recipe that is pleasing to look at, easy to read with all the ingredients nicely specified and converted in U.S. measurements, has easy to find ingredients and is not something you've never heard of or something that's out of season.