Moisture Retention Quotes

When I was little, whenever I got out of the shower, I never wanted to touch the floor because once you touch the floor, your feet are dirty again. So in the shower, I used to put my socks on already without drying them off.

In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.

If soggy, baked choux can be re-crisped in a hot oven for several minutes.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.

There were taken apples, and ... closed up in wax. ... After a month's space, the apple inclosed in was was as green and fresh as the first putting in, and the kernals continued white. The cause is, for that all exclusion of open air, which is ever predatory, maintaineth the body in its first freshness and moisture.

There's a lot of research that suggests that organic yields are close or superior to conventional yields depending on factors like climate. In a drought year an organic field of corn will yield more - considerably more - than a conventional field; organic fields hold moisture better so they don't need as much water. It simply isn't true that organic yields are lower than conventional yields.

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.

Why do we wash bath towels? Aren't we clean when we use them?

Your skin is a barrier that protects you from environmental aggressors like pollution, bacteria and moisture loss.

For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.

One tip is to try and give your hair some time to relax. Don't over wash or over dry it.

Chicken breast is the driest, [most] tasteless part of the chicken as far as I'm concerned.

I try to not wash my hair a lot because it takes the moisture out of the hair. If I don't work, I wash it every two or three days. I don't brush my hair after I wash it, and I let dry naturally.

Apples hate strong wind and damp, cold soil so try and place them on well-drained, rich soil in a sheltered position.

As moisturizers, oils rapidly penetrate the deeper layers of the skin, protecting against the breakdown of proteins in the cell wall with fatty and linoleic acids, mimicking what our bodies produce naturally. The oils also function as humectants, which help our skin retain moisture.

I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.

Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs more water.

Never crowd a pan with too many mushrooms. They give off an enormous amount of moisture. And there's nothing worse than a braised mushroom, other than a lot of braised mushrooms.

"This is Lakshmi Singh." It's like a tadpole dying in muck. Take a drink. Wet your mouth.

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.

Moisture is the essence of wetness, and wetness is the essence of beauty.

Generally I don't find that basting does a lot of anything! I think what makes the most difference is treating the turkey ahead of time with a dry brine. It really does provide a very moist result.

Know how weather, especially humidity, can affect the movement of doors and windows.