Chicken Systems Translator 6 Crack
Weird, right? But it's real. And this is what makes crack chicken so unusual. You see, when you simmer the ingredients in a pot for about an hour the protein starts to break down and evaporate. What is left behind are browned bits of protein that can no longer be seen but give the soup its pleasant flavor and hearty texture. This means that there's no need to add any flour or roux (or even butter!) before serving your dish which is something that most other chicken soups require before they can achieve their creamy consistency. Discovered by accident Credit for this brilliant idea goes to my friend, Sarah. She was making something completely different one day when she started to notice how much of her broth had evaporated. She didn't have any flour on hand so she thought she would just add some butter at the end to bring it back up, but when she tasted it after adding the butter the flavor had changed dramatically. Butter is an emulsifier which means that it prevents fat from separating. It also gives dishes a deeper, nuttier flavor while preventing colors from becoming muted and bland. Needless to say, Sarah wasn't too pleased with this change of events, but then someone else tried some and let out an unexpected 'hmmm'. It turns out, when you add butter (or an emulsifier such as cream) to the soup before serving it makes for a creamy texture without needing to add flour or roux beforehand. This is an important point when it comes to slow cooking. Just like browning your protein in a skillet before adding it to the slow cooker, this trick of adding fat and an emulsifier (such as heavy cream) at the end can help ensure that your dish tastes great even when cooked for a long period of time. Why it works In case you're wondering why this happens, the secret is in the proteins. When you add flour to a pot of broth it means that there will be a layer of starchy goo between the fat and your protein. This will prevent them from browning because the flour acts like a sponge and soaks up all of the delicious browning molecules (known as Maillard Reaction) leaving everything bland and gray. The same thing happens when you cook something for too long and it becomes dried out and crumbly -that's because there's nothing left to hold all of those tasty juices together. The browning happens outside of the proteins, in the fats and oils that are used to create them. It's like trying to make cheese sauce with flour alone. The flour is what holds the liquid together, but when it cooks for too long it will become burnt and bitter instead of rich and creamy. This is exactly what happens with proteins (and also bread) when they're cooked for too long, which makes butter an ideal addition because it keeps things creamy without needing any flour or roux. You can buy unsalted butter in the grocery store even if you don't know what you're doing at all, so there's no need to go out of your way to get something special just for this recipe.
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