1. Use chicken, vegetable or beef broth
2. Add vegetable, bones and other pieces that you may have saved
3. Bring up to a boil, then reduce heat
4. Simmer 30 minutes
5. Strain out solids, and you have a much more flavorful broth.

• Buy an eggplant that is medium to small in size
• Stem should not be brown or black
• Put into fridge for no more than 5 days

1. Quarter cleaned mushrooms – about the same volume as your eggplant
2. Toss mushrooms with EVOO and salt and place on baking sheet
3. Dice your eggplant into 1/2 inch pieces
4. Toss eggplant with EVOO and place on baking sheet
5. Cook 450º for 10 minutes, then stir, then cook 10 more minutes
6. Pulse separately in a food processor
7. The mushrooms will pulse just a bit longer than the eggplant
8. Mix mushrooms and eggplant in a large bowl
9. Add 1 egg, 1 tsp ginger, 1-2 cloves garlic, panko bread crumbs, mint, cilantro, ground cashews, salt and pepper
10. Form balls using a medium-sized ice-cream scoop
11. Put onto baking sheet and bake at 400º for 20 minutes.
12. Serve with rice noodles, pickled onion, cucumbers, cilantro
13. Top with Hoisin sauce or Teriyaki sauce

Crispy Wontons (pork fried wontons)

Wonton mixture:

• 3/4 lb pork (ground)
• 8 can water chestnuts (finely chopped)
• 1/4 cup green onion (finely chopped)
• 1 tbsp soy sauce
• 1 tsp starch (potato or corn)
• 1/2 tsp salt
• 1/2 tsp ginger root (grated)
• 1 package wonton skins (16 ounces)
• Cooking oil for deep frying

1. Combine pork, water chestnuts, green onions, soy sauce, starch, salt and ginger in a mixing bowl, mix well. Place 1/2 teaspoonful of pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle.

2. Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on a plate lined with paper towel. Serve warm with Japanese hot mustard and soy sauce or sweet and sour sauce, as desired.

Sweet and sour sauce:

• 1 tbsp cooking oil
• 1 tbsp ginger (grated)
   
• 2 cloves garlic (minced)
• 1 cup juice (pineapple or orange)
• 2 tbsp rice vinegar
• 1 tsp brown sugar (heaping)
• 1 tbsp soy sauce (light color)
• 1 tbsp starch (2 tbsp water mixed together)

1. Heat a medium saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and bring to a boil until the sauce thickens, about 1 minute. Set aside for dipping.

Enjoy!

INGREDIENTS

• 2 racks baby back ribs
• 4 cups Brown Sugar Rub
• 2 cups water
• 1 smoking wood (pecan, cherry, hickory)

DIRECTIONS

1. Score back of ribs in 1” diamonds
2. Season generously with Brown Sugar Rub
3. In 6” deep metal pan place 2 cups of water in a metal pot and smoking wood
4. Place perforated pan in hotel pan with ribs
5. Cover with 2 x plastic and 2 x foil
6. Cook on 275 for 4 ½ hours
7. Remove from oven and open plastic to allow to cool
8. Brush generously with Cowboy BBW Sauce
9. Either finish ribs on the grill or broil in the oven on a sheet pan

Brown Sugar Rub

INGREDIENTS

• 1 cups brown sugar
• ½ cup white sugar
• ½ cup kosher salt
• ¼ cup black pepper
• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp celery salt

DIRECTIONS

1. Mix all ingredients in mixing bowl

2. Label and store at room temperature

Cowboy BBQ

INGREDIENTS

• 1 quart Heinz Chili Sauce
• 2 cups Heinz Ketchup
• 1 cup yellow mustard
• 1 cup honey
• 1 cup brown sugar
• ½ cup molasses
• 2 tbsp apple cider vinegar
• 1 tbsp liquid smoke
• ½ tbsp kosher salt
• 1 tsp black pepper
• 1 tsp granulated garlic
• ¼ cup dehydrated onion, minced in spice grinder

DIRECTIONS

1. Combine all ingredients in a large pot and bring to a boil

2. turn heat down and simmer BBQ for 20 minutes, stirring constantly

Homemade Onion Rings

INGREDIENTS

• 1 large yellow onion
• ½ cup all purpose flour
• ¼ cup corn starch
• 1 cup panko bread crumbs
• 2 tbsp pecorino romano
• 1 tbsp finely chopped parsley
• ½ tsp red pepper flakes
• ½ tsp kosher salt
• ¼ tsp black pepper
• 3 eggs
• ¼ cup buttermilk

DIRECTIONS

1. Lightly beat eggs and buttermilk in bowl; set aside
2. Combine flour and cornstarch in bowl. In another bowl combine panko, pecorino, parsley, red pepper flakes, salt and pepper
3. Slice Onion into ¾ inch rings
4. Dredge the onion rings in flour mixture, followed by the egg wash and finally in panko mixture
5. Place on parchment-lined sheet pan
6. fry in 350 degree oil for 3 minutes until golden brown

Fresh Strawberry Pie Filling

• 1 ½ lbs fresh strawberries, cleaned and hulled
• ½ cup strawberry jam, heated and strained
• ½ TBSP vanilla extract
• ½ TBSP Gran Marnier, Cognac or Kirsch Cherry Liquor – optional
• 1/3 cup white chocolate chips

Strawberries must be clean and dried on paper towels.

1. Hull strawberries by removing stems and cut into quarters.
2. In medium sized mixing bowl, combine jam with vanilla extract and liquor if using.
3. Add strawberries and gently stir with a spatula to combine.
4. Melt white chocolate gently in microwave. White chocolate burns easily.
5. Brush a prebaked 9” pie shell with melted white chocolate to create a seal.
6. Make sure to allow white chocolate to harden in precooked shell.

Pie Dough

• 2 cups all purpose flour
• 8 oz butter, chilled and cut into ½” pieces
• about ½ cup cold water
• 1 tsp salt
• pinch of sugar

1. In food processor, pulse butter into flour to form pea size flour balls.
2. Place in standing mixture. Add salt, sugar and water on low speed just to combine. Put dough on cutting board to make sure all flour is combined.
3. Allow to rest at least 2 hours before rolling.
4. Roll out 8 ounces of pie dough to line a 9 “ pie pan.
5. Dock by using a fork and then line the pie pan with rolled dough.
    
6. Crimp edges and chill in refrigerator.
7. Line chilled shell with parchment paper or wax paper. Fill with beans, rice or pie weights.
8. Bake in preheated 350 degree oven for approximately 12-15 minutes. Remove parchment paper or wax paper that has been filled with beans or wieghts. Return pie shell to oven and bake for 5 more minutes.
9. Allow to cool before lining shell with melted white chocolate and then berries.

Chantilly Cream

• 1 cup heavy cream
• 1/3 cup sifted powdered sugar
• 1 tsp vanilla extract
• 1 tsp kirsch or liquor

1. In standing mixer or with hand held mixer, on medium speed beat heavy cream to medium peaks.
2. Add extract, liquor and sifted powdered sugar. Continue to beat on medium speed to stiff peaks.

Render three pieces of cut bacon
Add grated garlic
Pour over Panko bread crumbs and mix in
Chop up parsley, thyme, rosemary, cumin and corriander
Add granulated onion
Add grated Parm Reg cheese or sharp white cheddar
Mix all together

Drizzle EVOO over chicken
Coat with Dijon and pepper
Roll into bread crumb mixture
Bake in oven at 400 degrees for about 20 minutes

Easy, perfect

Serve with honey mustard dipping sauce, lettuce and pita bread

Since you are baking anyway, on separate sheet pan

Toss together
Baby potatoes (halved), green beans, evoo, salt, pepper, paprika
Toss with fresh chopped chives after baking

1/2 Chopped Red Onion
Add to hot skillet with canola
Add cherry tomatoes (halved)
scallions
Ketchup, brown sugar, ginger, lemon zest and lemon juice

Marinate chicken in 1 inch chunks with oyster, soy, ginger, sesame and lots of garlic
Whisk and let set overnight

1 C flour plus 1/4 C corn starch
Drop into deep fryer or air fryer

Add into sauce

Add chili flakes and serve over rice
Top with green onions

1 pound penne
2 pints tomatoes
1/2 lb bacon
leak, garlic, thyme

Chopped bacon – Render and drain
Wash leeks and dry
Add to bacon
Add garlic, white wine
Add cherry or grape tomatoes
Use potato masher to break skins

Drain pasta and top with sauce
Add Peccorino cheese and mix

Butter, flour, mustard
Add milk
1 cup Franks red sauce

Mandolin potatoes

Sauce in bottom of casserole
Layer potatoes
Shredded chicken
Pepper jack cheese
Repeat sauce, potatoes, chicken and cheese
END up with cheese

Bake at 350 degrees for 40 minutes

Pound until thin
(water – down and away)
Seasoned flour
Put into pan with light oil coating until browned
– flip

Remove chicken and deglzae with a bit of chicken stock
Grate garlic onto it
Thin slides of lemon into pan
Add capers
Whiate wine
Parsley
Add butter

Put chicken back into pan

Begin by soaking onion slices in butter milk

Saute crimini mushrooms, shallots, garlic and thyme
Add 4 TBL flour to thicken
Add 2 cups warm chicken stock
a splash of dry white wine
1 cups half and half or cream
Crumble in one wheel of soft herb cheese

Mix in green beans
Shredded chicken
Transfer to baking dish
Bake at 350 degrees for an hour

Put into spicy flour and bake until crispy

See Grandpa’s Notes about Yeast

Credit:  This has been copied from food.NDTV.com

11 Best Bread Recipes | Easy Bread Recipes

NDTV Food  |  Updated: December 18, 2018 17:14 IST

 

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”– James Beard

Bread Recipes- Some of the most delightful things in the world are simple and fuss-free. The same is true for good food as well. There’s nothing quite like a hot steaming cup of coffee on a rainy, breezy evening or a loaf of golden toasted bread with silken butter gliding atop! None will deny that our life will seem incomplete if we didn’t have bread to turn to. From saving us from our daily lunch-box dilemmas to being the ultimate evening meal companion – most of us start our day with a humble slice of bread intermediately and keep turning to it.

Breads, Oh So Many Breads! | Types of Bread

Bread is versatile and legendary. If records are to be believed, bread is one of the oldest food items consumed by civilizations dating back to nearly 30,000 years. Bread-making has been regarded as quite an enchanting art that requires calculated and measured condiments, fresh ingredients and perfect technique. From the regular white bread and wholegrain to the ones with a playful addition of spices, herbs, nuts and flavours – the world of breads is infinite.

(The Best Breads from Across the Country)

Over the years, the simple combination of bread and water was modified and cultures across the globe rolled out their breads in different forms, shapes and sizes. It’s exciting to see how its form gets a whole new makeover with the change in region. Italians use bread as base for their mouthwatering pizzas, while Middle Eastern pita never fails to excite taste buds. From bagels, tortillas, sourdough, scones, pretzel, focaccia to pancakes, crepes and our own Indian hits like chappatis, parathas, dosas, roomali roti, naan, kulcha, who could have known that a simple bread could be made with so many techniques and could be rolled out to make so many varieties!

Whole Wheat Bread Recipe

Whole Wheat Bread Recipe

 

Add Review

Tweeterfacebook

How to make Whole Wheat Bread

• Chef: Niru Gupta
• Recipe Servings: 8
• Prep Time: 15 mins
• Cook Time: 2 hrs
• Total Cook Time: 2 hrs 15 mins
• Difficulty Level: Medium

Enjoy a freshly baked and healthy whole wheat bread with this recipe.

Ingredients of Whole Wheat Bread

• Oven temp: 400 F-200C
• 2 tsp (10 gm) brown sugar
• Lukewarm water to knead dough (too hot will kill yeast)
• 2 tsp (20gm) dry yeast or compressed (frozen) yeast
• 2 (250 gm) cups whole wheat flour (atta)
• 2 tsp (10gm) salt or to taste
• 2 tsp oil
• Greased loaf tin (about 20cm /8

How to Make Whole Wheat Bread

• 1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
• 2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
• 3.Mix the flour, salt, oil, brown sugar and yeast solution. Add water gradually and beat (you can use an electric beater) to a thick, paste like batter–should drop off a spoon in blobs.
• 4.Pour into the greased tin–not more than half full. Leave to rise in a draught-free place covering tin with cling film or a damp cloth (approx. 1 1/2 hours).
• 5.When batter has doubled, bake in a pre-heated oven, which has a pan of water at the bottom, for 1 hour, or until brown and sides tend to shrink away from the pan.
• 6.Remove the tin from the oven. Turn upside down on a wire rack to cool. Generally, the loaf should come loose and drop on the rack when cool, but sometimes you may need to run a blunt knife all around to prise it out.

Brown Bread Recipe

Brown Bread Recipe

 

Add Review

Tweeterfacebook

How to make Brown Bread

• Chef: Niru Gupta
• Recipe Servings: 4
• Prep Time: 10 mins
• Cook Time: 1 hr
• Total Cook Time: 1 hr 10 mins
• Difficulty Level: Medium

Brown bread – home edition! Bake brown bread the hassle-free way.

Ingredients of Brown Bread

• 1 1/2 Cups Refined flour (maida)
• 1/4 Cup Atta (whole wheat flour)
• 1 tsp Dry yeast
• 1/2 tsp Sugar
• 2-3 Tbsp Caramel
• 1 tsp Oil
• To knead dough Lukewarm water
• Greased loaf tin
• 1 Egg (slightly beaten)

How to Make Brown Bread

• 1.Oven temp: 400 F-204 C. Dissolve sugar in 1/2 cup lukewarm water and sprinkle yeast over it.
• 2.Leave in a draught-free place to froth.
• 3.Mix both flours together and when yeast is frothy, add it to the flour mixture along with salt and oil.
• 4.Knead to a soft dough with the lukewarm water and leave to rise in a draught-free place covered with cling film or wet cloth.
• 5.When risen and doubled, punch and knead again and leave to rise again.
• 6.When risen second time, knead a bit and shape to fit into the baking tin and leave to rise for half an hour.
• 7.Brush with the egg and bake in the pre-heated oven for 30-40 minutes.
• 8.Store and serve whenever required.

 

Key Ingredients: Refined flour (maida), Atta (whole wheat flour), Dry yeast, Sugar, Caramel, Oil, Lukewarm water, Egg (slightly beaten)

 

White Bread Recipe

Plain White Bread Recipe

 

Add Review

Tweeterfacebook

How to make Plain White Bread

• Chef: Niru Gupta
• Prep Time: 15 mins
• Cook Time: 2 hrs
• Total Cook Time: 2 hrs 15 mins
• Difficulty Level: Medium

Let the aroma of freshly baked bread spread in your house. Soft and light, this bread recipe will not disappoint you.

Ingredients of Plain White Bread

• Oven temp: 400 F – 200 C
• 1 tsp (5 gm) sugar
• Lukewarm water to knead dough (too hot will kill yeast)
• 1 tsp dry yeast or 10 gm compressed (Frozen) yeast
• 2 cups (240 gm) flour (maida)
• Salt to taste
• 1 tsp oil
• Greased loaf tin (about 20cm /8
• 1 egg, slightly beaten with 1 Tbsp (15 g) milk and 1/4 tsp salt
• Note: In case you do not want to use egg, use 1/4 cup milk and salt mixture.

How to Make Plain White Bread

• 1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
• 2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
• 3.Sieve the flour, add salt and rub in the oil. Make a well in the centre of the flour; pour the yeast mixture and some of the water into it. Start mixing the flour and liquid together, adding liquid little by little till smooth and soft.
• 4.Knead the dough on a floured surface for at least 10 minutes–fold dough towards yourself, then push down and away with the heels of the palms. Continue till the dough feels firm and elastic and no longer sticky.
• 5.Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth. Keep in a draught-free place to rise.
• 6.When dough rises (about an hour in warm weather and 2-3 hours in cooler climate and about 45 minutes if using the warm water technique), punch it and knead a little before leaving it to rise again. The second rise will take a much shorter time. To test the dough, press lightly into the dough with a finger, and if the impression fills up soon, it is done.
• 7.After the second rising, roll dough out flat, about 1/4 cm (1/8″) thick, and then roll it like a scroll. Fold the two ends of the roll towards each other, making them meet in the centre. Place the dough in the tin, folded side down. The dough should not fill more than half the tin.
• 8.Brush with egg mixture and leave to rise once again. When the dough doubles (about 15 minutes), bake in a pre-heated oven, placing a bowl of hot water at the bottom (to humidify the baking atmosphere). Bake for about 30-40 minutes, or until brown and the loaf leaves the sides of the tin. Remove from the oven and place inverted on a wire rack to cool. If you want a soft top, place on a thick cloth like a folded towel instead of the rack.

The Many Ways to Cook With Bread If you are left with some bread, you will be surprised to know how much you can create from it. For those with a flair for culinary experimentation, bread is one of the best food items to play around with. Owing much to its versatility, bread has gradually crept into the realm of fusion food. Shedding its image of a quintessential breakfast food item, breads are now being incorporated in creating comforting food that is heartily served irrespective of the occasion. Cooking with bread is easy, hassle-free and quick. From wholesome breakfast options, delightful evening snacks and perfect appetizers to sinfully sweet desserts – breads can be molded to create truly international gourmet food as well an alternative to local, well-loved delicacies.

Here are our 11 best Bread recipes that you can try at home:

1. Eggy Bread BLT

BLT is a popular British tea time sandwich which stands for bacon, lettuce and tomatoes. The classic BLT has five basic ingredients – bacon, lettuce, tomatoes, mayonnaise and bread. Here ee have our version of the classic BLT Sandwich.

2.Bruschetta

It takes just less than half an hour to create this Italian sensation in the comfort of your kitchen space. Country bread sliced and topped with different toppings. The evergreen tomato-basil and mushroom-garlic.

_{The classic Italian starter is right here!}

3. Olive and Rosemary Focaccia Bread

Here’s the Italian hit – classic focassia bread with herbs, rosemary and black olives atop, baked to perfection. Focaccia bread is a classic Italian flat bread topped with herbs.

_{A delicious bread recipe, perfect for a quick breakfast!}

4. Bread Dahi Vada

Ditch the conventional with some bread! Here’s the classic dahi vada recipe with an exciting twist. This one made with bread crumbs and cottage cheese.

_{A spicy, flavourful treat to prepare as a side dish!}

5.Banana Oat Bread

An easy to make, no-fuss recipe teaming bananas with oats and whole wheat flour. This will delight one and all. A great recipe to cook at home filled with the goodness of oats!

_{A sweet treat that would delight the kids and adults alike!}

6. Stuffed Vegetable Bread

Crispy vegetables enveloped within golden baked bread. Team it with ketchup or mint chutney and you’re good to go for a quick snack.

_{A delectable bread recipe for an on the go snack!}

7.Tadka Bread Snack

Twenty minutes, bread slices and a few simple ingredients go into the making of this heartwarming evening snack. This bread snack recipe is quick and easy to make.

_{Bread pieces doused in onions, tomatoes, chillies and yogurt with a hint of fresh lemon.} 

8.Ragi Wheat Bread

Here’s a wholesome, healthy alternative to white bread with the goodness of wheat and ragi. A few, simple ingredients and just about an hour is what we need to prepare this nutritious, sweet bread recipe.

_{Crisp bread made from ingredients good for you – curd, ragi, wheat, gur and spinach.}

9. Bread Pudding

Bread, milk, raisins and marmalade come together to bake you a scintillating pudding. You just won’t have enough of this.

1 Comments_{A delicate pudding of bread, milk, raisins and marmalade.}

10. Tempered Bread Vagharia

This is the best recipe when you are running short of time and have a hungry junta to please. Ready in a snap, all you need here is just a few slices of bread, regular spices, tomatoes and curry leaves.

11. Bread Poha

The quintessential breakfast of India, it is a quick and easy dish to prepare. Bread poha is a variation of Poha, with slices of bread added to the masala. This bread recipe is extremely easy and quick to prepare so you can have it as a weekday breakfast or even pack for tiffin.

_{A perfect quick dish for kids and adults alike.}

Combine the following:

• 1/2 C ricotta
• 1/4 c Parmesan cheese – grated
• 2 TBL spinach – wrung dry
• 1 egg
• 1 pinch of fresh nutmeg
• Pepper to taste

1. Put 1/2 tsp in center of ravioli wrapper
2. Brush two edges with egg wash
3. Carefully fold over and press together making sure to eliminate as much air as possible
4. Put on back of finger, and fold the edges over to create a little wrapped shell

Avoid any soy sauce product that has Hydrolyzed Vegetable Proteins  or Hydrolyzed Soy in the ingredients.

Some of the products have Sodium Benzoate as a preservative.  This is not necessarily a bad thing.  It’s classified as “Generally Recognized As Safe” (GRAS), meaning that experts consider it safe when used as intended.

Pure Soy Sauce

• Pure SOY SAUCE contains fermented soybean, wheat, salt and water and that’s about it.  Typical “soy sauce” contains Hydrolyzed Vegetable Proteins which uses Sulfuric acid to aid in processing.
• This is from an Amazon ad
  • Put down the generic soy sauce and experience the real deal. Brewed and aged for 4 years using ancient methods.  An example of “good” soy sauce uses 100 year old Kioke wooden barrels
  • This is your original Asian umami gourmet soy sauce with simple ingredients of soybeans, wheat, salt, and water. No added preservatives, artificial coloring, Fillers. This is the purest sweet and salty Shout soy sauce in the market.
  • Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. Served in an easy to open soy sauce dispenser glass container bottle.
  • Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. Use it as an ingredient to make Ponzu and Teriyaki sauce or in ramen bowls
  • The flavor of Tsurubishio is best described as having a deep, full rounded flavor containing a balanced taste of umami. Unique use with vanilla Ice cream gives it a caramel flavor.
  • It costs $1.60 per ounce, while Kikkoman has a pure product (with Sodium Benzoate as a preservative) for about 20¢ per ounce.

Here are the results of an independent study

The  9 most popular bottles of soy sauce that we ordered and the process by which we tested them.   (https://my-best.net/13479)

Hydrolyzed vegetable proteins (HVPs) are applied worldwide for flavoring meat products at a level of 0.2–4.0 g per 1 kg of meat product. The main sources for HVP are soy, maize, or gluten, and soy is the preferred source for meat-flavored HVPs.

Honjozo Soy Sauces had a Strong Savoriness to Them, while Kongo Had More Nuanced, Layered Flavors

A bit about artificial soy sauce:

Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.

Soy sauce and other HVP’s produced via aicd hydrolysis process might contain carcinogen and 3-Chloropropane-1,2-diol (3-MCPD), a carcinogenic, nephrotoxic, and reproductively toxic agent. This 3-MCPD is produced due to prolonged heating of chloride ions from hydrochloric acid with glycerol, lecithin, and other glycerides. Generally this process is done a atmospheric pressure, which require higher temperature to break down the proteins, another contributor factor is concentration of hydrochloric acid which is generally 4-9 M.