Cooking Techniques

I make a flour out of large beans by cooking them first, like from 30 minutes to an hour, then mashing them. (If you're making flour, the beans don't have to be totally cooked.) I use a mortar and pestle for the mashing, but I'm sure a blender would be much easier. After mashing the beans into a paste, I spread the paste out into a thin layer and dry it. I dry it in the sun, but I'm sure you could dry it in a slow oven just as well. Then I crumble up the dried bean-paste layer with my hands, and put it through the mortar and pestle again, until it's of a coarse flour consistency. I store it in the refrigerator. I've read that you can make bean flour out of uncooked beans, but it seems much easier to me if you cook them for at least a little while first, and then dry them out afterwards. Otherwise, uncooked dry beans are going to hop out of the mortar or blender, and all over the room.

For practical purposes, you may treat it like any other roast.

I normally remove the gills. The gills, being very thin, are likely to burn. This can give you a gritty feeling when eating.

Michelle, like Mitchell, is derived from the name Michael which means "who is like God?"

Bake at 350 30 minutes a pound. If you die of E. Coli, I'd say it wasn't pre cooked.

it would take about 1,999 ounces to feed 148 people

You can spray it with cooking spray or water. But you'll more than likely to spray it with cooking spray ''', so it couldn't stick to the pan.'''

For thickening soups, stews, and gravies, you can use flour instead of cornstarch.

they will eat any small creatures. This includes fish, mice, frogs and water snakes.

With an ice block shaver. There are several different manufacturers with different models and instructions. The first was patented by Ernest Hansen in New Orleans, Louisiana. Shaved ice is used here (in Louisiana) to make "snowballs" and in Hawaii to make "shave ice." Natives of both locales will tell you that shaved ice is different from ice used in snow-cones because it is a very fine powder, easier to consume and holds flavor better. I do not know of a way to create such a fine powder without one of the machines intended for that purpose. You may, however, be able to find a snow-cone maker intended for home use. Many years ago there was one that was marketed for children, with a hand crank and in the shape of Snoopy.

Food safety. Raw turkey juices are penetrating into the stuffing. The stuffing does not heat up as quickly as the rest of the turkey (due to it being on the inside) which can create a great bacteria growing ground (food, a bit of heat and moisture). If the stuffing doesn't reach a high enough temperature to kill the bacteria, you may give your family & friends a food-borne illness (ie. salmonella, etc). Another thing that can happen is the bacteria (before it dies) can produce toxins and then you may poison your guests. Although countless people do cook stuffing in their turkeys and majority don't get sick, you are risking illness and possibly death for your guests. It is especially dangerous for young children, infants, elderly, women who are pregnant and anybody who has a compromised immune system. For these groups less bacteria and toxin is needed to make them ill and/or the results of getting sick from these is more serious. So, for example, with a pregnant woman a smaller amount can cause damage to the fetus (it could even cause the fetus to abort). Food safety. Raw turkey juices are penetrating into the stuffing. The stuffing does not heat up as quickly as the rest of the turkey (due to it being on the inside) which can create a great bacteria growing ground (food, a bit of heat and moisture). If the stuffing doesn't reach a high enough temperature to kill the bacteria, you may give your family & friends a food-borne illness (ie. salmonella, etc). Another thing that can happen is the bacteria (before it dies) can produce toxins and then you may poison your guests. Although countless people do cook stuffing in their turkeys and majority don't get sick, you are risking illness and possibly death for your guests. It is especially dangerous for young children, infants, elderly, women who are pregnant and anybody who has a compromised immune system. For these groups less bacteria and toxin is needed to make them ill and/or the results of getting sick from these is more serious. So, for example, with a pregnant woman a smaller amount can cause damage to the fetus (it could even cause the fetus to abort).

I think we need some clarification here. Are you asking where mashed potatoes were invented? Or do you want to know where modern instant mashed potatoes are made? I don't know if we can definitively answer the first question, because mashed potatoes are so basic. Potatoes are native to the Americas. I don't know if the native peoples mashed their potatoes or cooked them in some other fashion, but I do know that potatoes weren't introduced to Europe until Europeans conquered the Americas. The people in South America had already domesticated the potato by then. It seems reasonable to suppose that they might have boiled their potatoes, and sometimes mashed them, but I don't know if there is any evidence to prove that they did.

The tenderloin is the tender cut of beef that comes from the animal's loin near its buttocks. It is a long round piece of meat that is wider at one end and more narrow at the other.

Assuming you can't scrape off or remove some or all of the excess spice, there are a couple of ways you can combat the spiciness. Serve the spicy pork with a starch such as plain rice or potatoes, that will help cut some of it when eaten together. Or if its a case of too much HEAT as in chili peppers, if you can, find some way to add a milk product, to the meal. Drink a glass of milk with the meal, add some sour cream, etc. Milk prevents some of the chemical that produces the heat from reaching the appropriate receptors on your tongue.

birds

Store them in a dark place. Light makes them turn green. When I buy them at an open 24 hr grocery, I try to pick the bags under the shelf, exposed to as little light as possible

To reduce the amount of sugar in recipes you can use dates or berries.

Eating spicy food is kind of like sinning. You eat it because it is awesome, but you know there will be consequences. spicy foods can cause the veins of the rectum to become inflamed or dilated and can cause pain. It can also irritate the intestines if you are not use to eating spicy food regularly (causing that fire-in-the-hole sensation).

Fresh chicken is much juicier than frozen chicken.

Here's a couple of tips. Don't cook the sugar to soft ball stage, make it a very little bit less. And when you get ready to add the butter, add a half cup of marshmallow creme to the mixture. It will set creamier.

The number of eggs is not relevant. This is the best method for making hard boiled eggs:
Place the eggs in the saucepan and cover entirely with cold water. Put the sauepan on the stove, maximum heat, uncovered. As soon as it comes to a boil, cover the saucepan with a tight fitting lid and turn the element OFF (leaving the saucepan on the element). Set the timer for 13 minutes. Wghen it beeps, pour out the water and plunge the eggs into a bowl with cold water and ice, enough to cover (If you want them cold). If you want the hot, skip the ice bath. PS. If you are using a gas stove I'd increase the cooking time to about 16-17 minutes.
Also, eggs that are at last 5-7 days old peel better then fresh eggs...straight from the henhouse don't peel at all!

Ceratopogonidae or biting midges are biting insects often found around livestock. Proper sanitary meat preparation will remove any external pests on slaughtered chicken. The feather removal is done with scalding water/steam and the insect would not survive long enough to make it to the deep fryer.

If it's ground beef, it cooks faster. If it's steak, it takes longer.

Normally using a gas stove.

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Besides the camp stove mentioned above, there are several versions of cooking fires that you can use for cooking. We make chili and corn bread using dutch ovens and hot coals- really good when camping- but you do not want to carry a dutch oven a long distance due to weight.

If it is in a sealed jar then it is fine to keep just in a dry cupboard, however if it is unsealed or has been opened, it is best to keep it in the fridge.