Here’s mine it’s looks pretty cool yoo me
Answer:
At 60˚C, the starch granules begin to absorb the liquid and swell. At 80˚C, the granules will have absorbed 5x their volume until they burst open, releasing starch into the liquid. Gelatinisation is complete when the liquid reaches 100˚C. When the sauce cools, it gets even thicker, setting into a gel.
Explanation:
D. white bread
because it's very carb based. if she wants whole grain, she would turn to brown bread
Answer:Kahlo primarily used her art to assert her politicial opinions and her desire to create change.
Explanation:
Answer:
(2.) Prepare the artichoke for cooking: (1.) cut an inch off the top, (2.) use scissors to trim the top of each leaf, (3.) cut the bottom stem completely off.
