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Gathered
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Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Dip tomatoes in boiling water 30 seconds. Dip in cold water and slip off skins. Core and chop tomatoes. In 6-quart kettle combine all ingredients. Bring to boil, stirring often. Reduce heat and simmer for 30 minutes or to desired thickness. Fill hot jars with salsa, leaving 1/2 inch headspace. Run a spatula down to remove bubbles. Process in boiling water bath 15 minutes. Yield: 6 pints.
“Dielectric properties measured under static and continuous flow conditions were significantly different for salsa con queso, which is a multiphase food product.”
dielectric properties → significantly different → salsa con queso
“Maiores valores de viscosidade, poder de inchamento, e temperaturas de gelatinização foram observados para o amido da variedade ASA e podem estar relacionados ao menor teor de amilose e à maior proporção de grânulos grandes apresentados por este amido.”
amido de mandioquinha-salsa → has → viscosidade
“A distribuição de tamanho molecular, viscosidade intrínseca e índice de cristalinidade dos amidos de ambas as variedades foram semelhantes, porém o teor de amilose foi maior para o amido da variedade AC.”
amido de mandioquinha-salsa → has → teor de amilose
“Maiores valores de viscosidade, poder de inchamento, e temperaturas de gelatinização foram observados para o amido da variedade ASA e podem estar relacionados ao menor teor de amilose e à maior proporção de grânulos grandes apresentados por este amido.”
amido de mandioquinha-salsa → has → poder de inchamento
“Os amidos de ambas as variedades, observados em microscópio eletrônico de varredura, mostraram superfícies granulares lisas com formatos circulares e poliédricos para grânulos grandes e pequenos, respectivamente.”
amido de mandioquinha-salsa → has → superfícies granulares