Cooking Techniques

If you are asking about whole wheat flour then what I use is buttermilk. I dip the chicken in seasoned flour first then the buttermilk then again in the flour. It creates a very crunchy crust and the buttermilk actually helps tenderize the meat.

They now have a Keepware container that is SUPER EASY to Open and you can use it to store multiple things once it's empty!!!

carrots, beans, peas, corn, etc

Anything acidic, I imagine (ie vinegar, lemon juice, citric acid)

Mashed potatoes are mashed. Creamed potatoes are prepared with a cream sauce and are thinner than mashed potatoes... and creamier! It usually involves butter and heavy cream, or sometimes milk and flour.

There are, of course, many different ways to prepare each, but they are texturally different. Whipped potatoes is another variation, and requires an electric mixer.

Probably not. Most plastics would melt if boiled, especially the thin ones.

tapioca starch

"Une cuillère à soupe" is a tablespoon. "X cuillères à soupe d'eau" means "X tablespoonful of water". As a measurement, a "cuillère à soupe" is said to contain 15 ml, but in most French households, very few cooks would actually measure very precisely.

Wax paper isn't meant to be eaten, but it probably wouldn't hurt you if ingested.

Unless the handles are all metal, it isn't a good idea. Composite handles can be affected by the heat of the oven. Not sure which set your question relates to, but any all-metal cookware will work in an oven. Others, probably not a good call. If the pots and pans are all metal, fine. If the handles on the lids aren't, don't put 'em in the oven.

According to the USDA (link below)
Cut Weight/lbs Minutes/lb
SMOKED HAM, cook-before-eating Whole, bone in..............................10 to 14..........18 to 20
Half, bone in...................................5 to 7..........22 to 25
Shank or Butt Portion, bone in........3 to 4..........35 to 40
Arm Picnic Shoulder, boneless..........5 to 8..........30 to 35
Shoulder Roll (Butt), boneless..........2 to 4..........35 to 40

SMOKED HAM, cookedWhole, bone in................................10 to 14..........15 to 18
Half, bone in.....................................5 to 7..........18 to 24
Arm Picnic Shoulder, boneless...........5 to 8..........25 to 30
Canned ham, boneless......................3 to 10..........15 to 20
Vacuum packed, boneless.................6 to 12..........10 to 15
Spiral cut, whole or half......................7 to 9........... 10 to 18

Canned Hams A canned ham should be cooked at 325 degrees F, by weight. 1 1/2 to 2 LBS 23 to 25 min. per a pound 3 LB 21 to 23 min. per a pound 5 LB 17 to 20 min. per a pound.
Another Estimate Approx. 15 minutes per pound at 350 degrees. So, for a 7 lb. ham you are looking at just over an hour. If you aren't sure, cut a small slit on the largest part of the ham and feel if it's warmed through. Bone-in hams cook faster.
If you want to get fancy and the ham is hot, take the lid off, use apricot jam (or any flavor) or you can use pineapple sauce and spread it over your ham either scoring the ham (take a knife and cut one way, then another) or poking the ham with a fork, and let the glaze penetrate into the meat. If you are in a hurry you can put the broiler in your oven on, but stay close and keep checking because it could burn very fast.

• 1st put water in a pot on the stove
• 2nd, heat the water to a boil
• 3rd, add 6 tea bags into the water
• 4th, let the tea bags sit in the water for 15 Min's.
• 5th, take the pot off the stove and add 2 cups of sugar
• 6th, put the tea into a container for the liquid to be kept in
• 7th, put your tea into the fridge till it is you desired temperature
• last but not least sit back and enjoy your iced tea

Bay Leaf comes from a Laurel Tree.

The food sanitation and safety rule of thumb per the National Restaurant Association is that you should not leave any previously refrigerated item sitting out at room temperature for longer than four hours; ideally hot food should stay hot and cold food should stay cold.

Leaving ham and other, similar luncheon meats sitting out increases your chances of contracting listeriosis, a very dangerous bacterial infection.

Curry powder is not a substitute for dried or fresh curry leaves. Curry leaves are not in any of the curry powders. Curry powder is a mix of spices such as turmeric, coriander and garam masala. As far as I've been able to tell there is not a good substitute for curry leaves. You can add bay leaves, basil or lime leaves, but it changes the flavor. If you can't find curry leaves locally check an online Indian store.

Heating up the sealed can will create internal pressure. In uncontrolled conditions, that could be dangerous for anyone in the area.

The Depression occurred during the 1930s, and this forced many people to cut back. Most Americans were not eating in fancy restaurants, and cooked at home to save money. They ate less meat, fish and poultry, and many households had to cut back on fresh fruits. Instead, they ate lots of fresh and canned vegetables. Recipes that used few ingredients, such as cake made without flour, became popular. Many women grew their own garden produce rather pay for canned goods. Cobblers, cold salads and meatloaf were all popular at dinner parties.

Eggs have an air pocket in them, the air tries to get up and out of the water because air is less dense than water.

You roast them. Spread the pistachios in a single layer on a cookie sheet. Put them in a hot (400) oven and wait about 5-10 minutes. The pistachios will pop open from the steam inside the shells. They're done at that point. Salt to taste.

Alcohol evaporates at 87 degrees Fahrenheit, at a much lower temperature than water. So if you simmer a sauce for a few minutes after adding wine or brandy et cetera, then the amount of alcohol should be very small.

How to cook Trails End popcorn

because it lumps easily...

Washing hands before working with food of any kind is very important. Human hands carry bacteria and other microorganisms (germ) that are picked up when using the toilet, from pets, and from countless surfaces such as door knobs, chairs and personal objects. These germs all can be transferred to food, causing contamination and spread of infectious disease. Hand washing is a basic safety precaution.

also washing yoru hands is good hygene!! :)

'Tin foil' is generally just a name for aluminum foil, which is perfectly safe to use when cooking.

Carrot and Walnut Cake with Cream Cheese Frosting