Analytical chemistry focuses on the chemical composition and function of matter from CHEMISTRY 11-B at Brighton High
The word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. Quickly like other-dry heat cooking, methods sauteeing sautÃ©eing browns'the food s surface as it cooks and develops complex flavors. and aromashe word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. quickly
Sauerkraut is pickled or fermented cabbage that has a distinctive sour flavor. If you see someone spooning something pale yellow from a jar onto their hot dog, chances are that is sauerkraut. You may have eaten sauerkraut on a hot dog or in a Reuben sandwich. It's also common in German, Czech, Polish, and French dishes, and in slightly different forms sauerkraut shows up in the cuisines of many other countries and regions. Sauerkraut is preserved and fermented by specific lactic acid bacteria that contribute to its sour taste. In German, Sauerkraut means sour cabbage or sour vegetable.