Cooking Techniques

Adding too much salt is very hard to mask. The best way to fix the problem is to make more soup. You can add cream to thin it out without losing flavor or texture. Otherwise making more soup is the best way to help the soup.

YES ,BUT CARAMEL IS NOT A HARD PRODUCT,SO I THINK MAYBE YOU ARE NOT TRYING TO MAKE CARAMEL , BU SOME OTHER CONFECTION LIKE TOFFE ,,,,P.S BY HARDEN NO ONE KNOWS HOW HARD ONE WOULD LIKE THE FINISED PRODUCED TO BE>???

you must use enough liquid, (sauce)......that's all..........................

I soak mine in milk. For two or more days. Pour milk off everyday and add new milk. The longer the better.

You can cook old mushrooms as long as they aren't moldy. They should cook up fine, even when they don't look firm.

To prevent sticking, try spraying the sides and bottom of the dutch oven with cooking spray before putting the chicken in. You can also rub a light coating of cooking oil or shortening on the bottom and sides of the pan with a paper towel.

cinamon:]

Someone else said cinnamon, but I say bullion cubes. To each his own.

Puffing is making something airweight. Like cheese puffs. Or rice puffs

If these are dried beans I like to soak them from the night before, that seems to help. And that is also what I do when I make bean and ham soup.

Table salt and rock salt are sodium chloride - NaCl.

To determine how to make raw chocolate, let's define what raw chocolate is first. 'Raw chocolate' is a consumer product made from cocoa beans which have not been roasted to such a degree that its molecular structure begins to change significantly. The goal of raw food consumption is to preserve enzymes and other beneficial molecules which break down in the process of prolonged heat exposure. The goal of and the incentive to consume raw chocolate are similar. Raw cocoa is either extacted from fermented cacao beans which are dried without roasting, or roasted at lower temperature. Subsequent processing is similar to that of roasted cocoa. To remain raw, later processes, such as melting, also cannot reach temperatures which will break down the desired molecular structures. All chocolate is made from cacao beans. All cacao beans require fermentation to develop its recognizable chocolatey flavour. Roasting adjusts the flavour of the cocoa. Cocoa is processed cacao seeds. Cacao beans are seeds inside cacao pods. The beans are surrounded by pulp. The pulp functions much like most fruit flesh, that being it feeds the seeds and attracts animals (e.g. humans, monkeys) to pick the fruit. The pulp contains sugars, thus, it can be fermented. The fermentation process creates heat, up to 125 degrees Celsius, according to some sources. Cacao pulp looks and tastes like mangosteen flesh (quite tasty). Fermentation kills most microbes, which renders the bean effectively sanitized if handled with care. Plantations are privately owned but most work with one of the few large global chocolate suppliers. Because of this, most of them are used to serving just 1 customer or 2. They are accustomed to roasting on location according to customer specifications. There has been a surge in small, artisan producers in recent years, producing enough volume demand for selling whole pods or fermented, unroasted beans to be profitable. With some effort, even a small restaurant or hobbyist can buy unroasted cocoa nibs or whole pods. The newer, small producers usually buy fermented, unroasted beans or pods so they process the beans themselves. Before proceeding with describing the process, we need to remember that the primary goal of roasting is (1) to harden the husk surrounding the edible portion of the bean (the nib) for easy removal (2) to develop the colour and flavour of the bean. Killing any remaining microbes is a side effect, not the goal. The process is comparable to coffee bean processing. Raw cocoa is either extacted from fermented cacao beans, which are dried without roasting, or heat dried at lower temperatures. Husks are removed with more difficulty than if the bean was roasted. From this point on, production of raw chocolate is almost identical to common, roasted chocolate. Nibs which are to be turned into cocoa, roasted or not, have to be separated from its fat content. Notably, if beans are separated into cocoa nibs and cocoa butter using the Dutch process, its nutrients will not be preserved. This undermines the goals of raw food. The Broma process is preferred, (some call this the 'natural' process.) These processes aim to remove as much cocoa butter as possible. The terms could be confusing when compared to the caffein removal process for coffee beans. In which case, the methods are bromide processing and the patented Swiss Water Process. After removing cocoa butter from the de-husked, fermented beans, they can now be called nibs. The nibs are grounded and turns into a liquid, then conched for texture. This liquid form is called cocoa liquor. Cocoa mass, the vegetable oil in the nibs (cocoa butter,) and the alcohol formed during fermentation combine to form cocoa liquor. In this liquid state, the product can finally be called chocolate. Please see other articles for details regarding conching, fat removal processes, cocoa butter crystalization, tempering, and the rest. The method for processing fermented, unroasted beans vary from producer to producer. Commercially, raw foods are defined by the industry and chefs as food which has not been heated above 118 degrees Celsius. Raw eaters are interested in preserving the flavanoids and possible traces of enzymes present in the nibs. Flavonoids is broad class of molecules with diverse chemical bond types. Since functional structures of flavonoids are diverse, heating below 118 degrees is also a good rule for preserving flavanoids occurring in the nibs. It is possible that heat could modify naturally occurring flavanoid molecules into forms more beneficial for the human body, or disperse other molecules which inhibit the function of beneficial chemicals occurring naturally in cocoa. For example, cocoa contains epicatechin (a flavanoid) which is quickly expelled from the body upon consumption. Heat applied tococoa may break apart existing hydrogen bonds and fusing other atoms with the preserved structures forming a molecule which could be better utilized by the body.

For 45 minutes or until middle is 102 degrees Fahrenheit.

Use the mixer/beater until the cream holds its shape. You will know it's done when the cream does not drip if you lift the mixer.

When simmering alot of caution should be taken as the oils and food can reach very high temperatures an spit at you . Wear gloves to protect your hands from spits these could potentialy scar you. Wear an apron if you were to spill the simmering oil on you it would burn and scar you a apron protects you as it makes the liquid run off.Wear goggles if you want to protect your eyes from oil spitting.

Well... yes, I suppose so.

White cloth filters are called cheese cloth.

Take the sauce off the boil and make a well in the middle. The oil will accumulate in that well and can then be soaked up with a slice or two of bread.

By putting it in the microwave. They usually take around 7 minutes on high to get a crisp texture to it. A tiny bit of smoke may appear, but do not pay much attention to it, it is just the wooden stick being burned a little, which will not spoil the food.

home made: 1 hour

canned: 5- 10 minutes

No, you cannot, the wrap will melt into the food and over the dish. Use aluminum foil or a pie tin for a cover.

That depends on the size of the portion, if you allow 5oz per person, you could feed 224 people, if you allow 7oz per person then you would feed 160 people.

"Balogun" is a surname from Yaruba.

If the question concerns the sausage "bologna,"often pronounced "baloney," it is made of very finely ground meat (poultry, beef or pork) combined with salt, spices and preservatives.

See Related Links.

Their website says it takes 1 day for each 4 pounds if thawed in the refrigerator.

If using the cold water method, they figure on 30 minutes per pound.

if you steam it too long it can get mooshy and soggy. its pretty gross. so just watch it while your steaming it so its not too hard nor too hard. let me know how everything goes

so it can be nice and good and alittle over cooked

------------------------------------------------------------------------

It makes them soft and fluffy inside and crisp on the outside.