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  • How to make Sodium Citrate from Baking Soda and Citric Acid
    For every 2 1 g of citric acid, use 2 5 g of sodium bicarbonate and if everything goes well, you'll get 2 9 g of sodium citrate after evaporating all the water Just mix the two ingredients with which ever liquid you're using (milk or water) and you should be good to go, clearly no need to evaporate the water
  • Sodium Citrate Dihyrate vs Trisodium Citrate : r chemistry - Reddit
    Trisodium citrate and sodium citrate are the same thing Trisodium is just being more specific about the ratio of sodium ions to citrate ions (3:1), but without 'tri' it is is still implied (due to balance of charge - citrate has a charge of -3 while sodium has a charge of +1, they combine to give a compound with neutral charge of 0) *
  • Are there different kinds of Sodium Citrate? : r foodscience - Reddit
    Safe is a relative term Everything should be in moderation and within legal guidelines Too much sodium citrate will cause the product to be salty as well But generally, sodium citrate is used to buffer pH Regarding sodium citrate BP, i have never heard of it Perhaps other fellow food scientists can answer it
  • Easiest queso ever - sodium citrate + microwave : r Cooking - Reddit
    So I decided to try just putting sodium citrate (I used 1 5 tsp for ~6oz of cheese) with just enough warm water to mix it in into a large pyrex measuring cup Then I just dumped shredded cheddar (it was a medium cheddar) on top and put it in the microwave for a minute at a time At each minute, I would whisk it up and add a little milk
  • sodium citrate ratios : r AskCulinary - Reddit
    Sodium citrate, which causes the cheese to stay together as it melts, is typically used in a 2 0% to 3 0% ratio of total liquid plus cheese weight Sliceable Cheese To make your own sliceable cheese first choose the flavors you are aiming for Then pick a cheese or two that will fit in that flavor profile
  • I made restaurant-style queso with only four ingredients (and . . . - Reddit
    With sodium citrate, which is just the sodium salt of citric acid, and, as OP demonstrated, just as easy to make as a roux, the sodium citrate reduces the cheese's acidity, which makes the proteins in the cheese more soluble and prevents the cheese or cheeses from separating into a gritty, broken, and gross consistency
  • Using sodium citrate in béchamel cheese sauce : r Cooking - Reddit
    Adding sodium citrate to cheese and a liquid gives that Velveeta style cheese sauce The viscosity can be managed by your cheese to liquid ratio I've found it reheats well, we use it every time I make mac and cheese because that's what the family likes
  • My Sodium Citrate Cheese Sauce Experiments : r Cooking - Reddit
    When I first dabbled in sodium citrate sauces, I stuck with a basic ratio of 38% water, 60% cheese and 2% sodium citrate I just heat the water, mix in the sodium citrate and then add the cheese This creates a thick sauce, but not a block of homemade processed cheese—except at room temperature
  • Sodium Citrate for Mac and Cheese : r AskCulinary - Reddit
    Generally I whisk in about 4% sodium citrate into my solvent (wine, beer, water, stock) over gentle heat and then use an immersion blender to add cheese in batches getting 100% smooth per batch Reply reply
  • Sodium Chloride or Sodium Citrate? : r StrongerByScience - Reddit
    The main reason sodium citrate doesn't immediately taste as salty as sodium chloride is because there's WAY less sodium per unit of mass (sodium chloride is about 39% sodium by mass; sodium citrate is only about 9% sodium by mass The molar mass of citrate is WAY higher than chloride), but if you add enough sodium citrate to water to match





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