Cooking Techniques

No. Frying is faster than boiling and tastes better. If done properly, not much oil is taken on by the chicken. Look for some good recipes online. ...

Strictly speaking, ribs shouldn't be grilled; they should be barbequed. The reason is that grillage is a hot, fast cooking method. Ribs are tough and contain a lot of connective tissue. It takes considerable time to convert the connective tissue into collagen, which is tender and, if you try to cook that long over a flame, you get pure carbon :}. Instead, pile the coals in the barbecue on one side and leave the ribs on the other. Control the burn using...

In baking, sugar and solid fat are beaten together vigorously until the grains of sugar can no longer be felt when touched. This process is called "creaming." The fat can be butter, lard or shortening. Oil can be substituted in some recipes but it will not "cream" in the same way as fats that are solid at room temperatures. ...

Yes, they do. This is due to a property of convective heat transfer known as turbulent flow. Turbulent flow brings more molecules of hot water into contact with the molecules of potato over a given time period thus transferring more heat to cook the potato faster. Heat transfer at the molecular level occurs at a very high rate of speed so fluid dynamics of the boiling water has a great effect on the transfer of heat. Less turbulent flows, like simmering water,...

It crackles and pops. You would probably have to get a new microwave if you attempted this at home. ...

About 20 minutes, depending on the size of your potatoes. The way to test their doneness is to insert a sharp knife into a few of your potatoes and lift them up out of the water. If they fall off the knife, they're done. ...

A hip of beef is usually a very large cut of meat. Over 50 pounds. If that's what you mean see related links for a long discussion on the method and variations in cooking such a large cut. ...

The reason that the cake forms a dome on top is that the sides cook faster than the middle, so when the middle cooks, there's nowhere for it to to go but up. You can lower the baking tempterature and bake for a slightly longer time. I usually bake at 325 F until the cake tests done. You can put an upside-down flower nail into the center of the cake. Spray it with nonstick cooking spray first, put it in the pan,...

That really depends on the dish/recipe, but sugar will offset too much mustard ...

Depends on the size of the yams. Ones I cooked today weighed about 1 pound each. If you're truly talking about yams, the more accurate question would be: How many pounds in a yam, since the real thing is truly enormous at up to 5ft long, 6 inches high, and 150lb. Sweet potatos are not yams. They are actually of a totally different family of tubers, but on the average they run anywhere from 4oz to 18oz. ...

If you can not open a pot let the pot cool, if it is a pressure-cooker the rubber may be ruptured JUST LEAVE until completely cooled. If it is just a stuck lid you may be able to pry it off, with a knife. Just be sure to pry it off on a side of the pan so any steam that escapes will not hit your face or hands. ...

Approximately 15 minutes at a slow boil

yes, cake batter can be beaten with a whisk, spoon, fork or spatula, or any other convenient utensil. ...

You can reuse oil after frying anything, but its generally not recommended. You should try to use oil only once, if you can. Reheating oil actually causes it to release toxins, they're not good for you, so you should try to avoid this if you can. Ans 2 - You can re-use oil adequately if it hasn't been burned. I generally put my oil through a paper coffee filter after each use. This will give you 7-10 more uses before it's...

Moist Heat Cooking Methods: Steam Stew Braise Saute Boil

Actually eating a bay leaf is unpleasant, it tastes awful, but its not poisonous to eat. The bay leaf is used in soups and stews to impart flavor into the dish, but should always be removed prior to service so it isn't eaten. If you want to make sure you are able to find and remove the bay leaf from your soup or stew, you can make a sachet out of cheesecloth, tie it off with food safe string, then have...

Water which is just warm to the touch. Not warm enough to scald.

(I'm assuming you mean liquid ounces here.) There are eight ounces in a cup. 2 ounces is 1/4 of that number, or 1/4 of a cup. For those who can't find their quarter cup measure, there are two tablespoons per fluid ounce, so that's four tablespoons of liquid. ...

Very slowly and with sugar to taste. Wait until the syrup becomes the consistency of - well syrup - and you're done. ...

If you're talking about dividing the batter into pans then it easiest the pour the batter right from the bowl into the pans. Make sure the the batter is at the same level in each pan so that the cakes rise to the same level. And if one is slightly bigger than the other than you can always cut scraps off of it. Then again if you're dividing batter into muffin tins to make cupcakes, it's better to use 2 soup...

That is approximately 6 cups of flour.

Made in Denver Pa by Denver Meats company. Can be found here. The Country Store 3110 Mount Joy Rd. Mount Joy, PA 717-653-2652 Darrenkamp's Markets Elizabethtown, Mount Joy and Willow Street 717-464-2708 Kiefer's Deli @ Lancaster Central Market Green Dragon New Easter Market Roots Market York Central Market 717-989-5700 Old Country Deli @ Lancaster County Farmer's Market Williamstown, NJ Redner's Market 423 North Reading Road Ephrata, PA 17522 Phone: 717-738-1696 Shaw's Market 101 North Main St Manheim, PA 717-665-2025 Sensenig Meats 6999 Cannery Rd Hanover, PA 717-632-4964 Strasburg Creamery 1 West Main Street Strasburg, PA 717-687-0766 Weavers Market Adamstown Store 2610 North Reading Road Denver, PA 17517 (717) 484-4302 ...

The simple answer is, you can't. The more complex answer is, as far as baking is concerned, there is no substitution, however, if you need to substitute for heavy cream in a cooking application, say a white sauce, a cream sauce, fettucine alfredo, that can be done. For each cup of heavy cream called for in the recipe, add three tablespoons of butter to one cup of milk. While this would be problematic for baking, as far as making a sauce, I've...

Raw peeled potato will draw sweetness from the sauce

yes that is the most fattening part of a chicken.