The means of heating up milk merchandise to 137 levels celsius for a quantity of seconds and chilling it down quickly, resulting in milk that’s 99.9% free from bacteria and lengthening its shelf-life. Shallow, diagonal cuts made on the surface of meat and vegetables for the aim of rendering fat, encouraging crispiness and flavour absorption. To halt the cooking process, usually that of greens after being blanched, by plunging them into ice-cold water. Break out that trusty 9×13 and put together to be amazed by what you can make with it. When you’re making breakfast for a crowd, there aren’t…
