Bacteria that die in the presence of oxygen are called obligate anaerobes.
“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it’s key to stewing that the meat is totally immersed in liquid. Both processes involve the lid being on the pot, which is also very important. Stewing would normally take place on the stove top and and braising would be typically transferred to the oven.” In case you were wondering, pot-roasting is another name for braising, he explains.
Answer:
Explanation:
They might lose control and fall or get injured some other way.
Answer:
ik the second blank is proximal
Explanation:
Im not sure about the first
Answer:
The patient was drunk at the time of the accident.
Explanation:
