Ali Alsaleem’s Post

#FAQFryDay: What is pressure frying? Let's ask the #ChickenExperts! 👇 Pressure Frying is similar to conventional open frying in which foods are heated to cooking temperature in a well filled with cooking oil, except that in a pressure fryer the food is cooked under controlled pressure in a sealed vessel. Foods cooked in a Broaster Pressure Fryer are much more tender, juicy, and flavorful because moisture and natural juices are retained. Cooking under pressure in a sealed environment prevents food from losing its moisture. When moisture evaporates from food during frying, it is replaced by the oil it is fried in. Oil absorption during open frying has been found to be as much as 20%. Pressure frying seals the food’s moisture and natural juices within the product, preventing the penetration of cooking oil. #BetterBeBroaster #GenuineBroasterChicken #RestaurantIndustry

In the food and beverage industry, the secret to quality and safety often boils down to one key ingredient: compressed air. Air compressors play a pivotal role in everything from carbonating drinks to ensuring the highest standards of cleanliness and efficiency in food processing. That’s why selecting the appropriate compressor for your food manufacturing facility is crucial to health and safety, streamlining operations, and delivering consistent product outcomes. Curious to know more about the important role air compressors play in the food and beverage industry and how to choose the right compressor for your operations? Check out Kaishan Compressor USA’s blog👇 https://lnkd.in/gWNy7HsX #FoodAndBeverage #Compressor #Compressors

Stop adding salt while cooking or frying: why you should salt your food on the plate - the reason will surprise you The fact is that heat treatment has a negative effect on sodium chloride. https://lnkd.in/eihewMZq

Tips to Soften Beans and Avoid Gas 💨 Are you a bean lover but struggle with the aftermath of gas? Don’t worry, we’ve got you covered with some helpful tips! 1️⃣ Overnight Soak: For all beans larger than aduki, start by giving them an overnight soak. This helps soften them and reduce cooking time. 2️⃣ Fresh Water: To minimize gas, discard the soaking water and add fresh water before cooking. This helps remove some of the compounds that can cause discomfort. 3️⃣ Pressure-Cooking: If you have big beans on your menu, consider pressure-cooking them. This method not only saves time but also makes the beans extra tender and easier to digest. 4️⃣ Uncover and Skim: When you begin cooking the beans, leave the pot uncovered for the first 10 minutes. This allows any foam to rise to the surface, which you can then skim off. This simple step helps reduce gas formation. 5️⃣ Kombu Seaweed: Cook your beans together with kombu seaweed, a natural tenderizer. This not only enhances the flavor but also helps break down the complex sugars that can contribute to gas. 6️⃣ Salt at the End: To ensure your beans reach their desired tenderness, wait until the last 10 minutes of cooking to add salt. Adding salt earlier can toughen the beans and increase cooking time. So, there you have it! These easy tips are going to help you enjoy perfectly softened beans without the unwanted gas. #BeanLover #GasFreeCooking #HealthyDigestion #CookingTips #PlantBasedLove #NutritionHacks #FoodieLife #HealthyEats #bodhaya #lifestyleofthedeepself #celiadeflersnutritionhealthcoach

How to Cook Beets Quickly: A Simple Trick Will Save Time and Vitamins One cooking trick that allows you to cook beets very quickly - and one life hack to prevent unpleasant odor. https://lnkd.in/eCF4Y8e8

How to Cook Beets Quickly: A Simple Trick Will Save Time and Vitamins One cooking trick that allows you to cook beets very quickly - and one life hack to prevent unpleasant odor. https://lnkd.in/eCEEK_FN

Wonder why oil is a staple in most kitchens? It's more than appeasing our taste buds! Without oil, you can’t properly cook food, and the science behind it is fascinating. This splendid video by Adam Ragusea explains why oil is so universal in kitchens. It acts as a thermal conductor, transferring heat far more efficiently than air. This allows for even cooking and faster sear on your favourite dishes. Imagine cooking vegetables without oil. The video demonstrates how such cooking is uneven and take much longer when compared to cooking with oil. The reason? Oil has higher thermal conductivity so transfers heat faster than air. Additionally, oil makes contact with a larger surface area, ensuring consistent browning and perfect texture. Water can also be used for this purpose, but its boiling point limits its effectiveness. Oil, on the other hand, reaches much higher temperatures, ideal for searing. The video even tackles the misconception that fatty cuts don't need oil. With a chicken leg piece, they show how even fatty skin needs oil to render properly at high temperatures. Key takeaway: Oil is your friend in the kitchen! It ensures even cooking, faster results, and unlocks the full flavour potential of your food. P.S.: I am not promoting use of unhealthy oils for cooking. Choosing healthier options, such as olive oil in moderation is recommended. Watch the full video and dive deeper into the science of oil: https://shorturl.at/95Dyb #cooking #science #foodie #kitchenhacks

Baking soda and hydrogen peroxide are powerful #cleaning agents. Here's how to use them as such. #housekeeping

Understanding the Science Behind Cooking Eggs: Avoiding Bad Odors Cooking eggs, such as fried eggs, seems simple, but many of us encounter unpleasant odors and blame the eggs themselves. However, the culprit is often the cooking method, not the eggs. When eggs are cooked over low heat, they are gently heated, preventing rapid coagulation of the proteins. This gentle cooking process helps avoid the production of the sulfur compounds responsible for the bad smell. On the other hand, when eggs are cooked quickly at high heat, the proteins coagulate too fast, leading to the release of these sulfur compounds, which not only causes the odor but also makes the eggs rubbery. So, next time you’re frying eggs, try using a lower heat setting. You’ll likely notice a difference in both smell and texture. Remember, don’t blame the eggs—adjust your cooking technique instead!

Stop adding salt while cooking or frying: why you should salt your food on the plate - the reason will surprise you The fact is that heat treatment has a negative effect on sodium chloride. https://lnkd.in/eAuNvZxb