Cooking Techniques

Unless you're into raw chicken, yeah that's probably a good idea.

Hmmm....here in RI where I've served thousand of clams casino there usually aren't any left to reheat...but...on those rare occasions that there are, I've put them (4 or 6) in the microwave for about a minute on a power level of seven with good results. Incidentally the casino mixture is not a "dip" in this area.

Buy sorrel, either fresh or dried (fresh is better, but you can order dried sorrel over the internet from anywhere).

Buy ginger root (generally about the same by weight as the sorrel flowers, sorrel basically always "needs more ginger").

Rinse/clean sorrel with cold water (very important; I forgot to do this once and it gave the sorrel a bad stainy taste).

Rinse/clean ginger, then beat/cut up ginger (to release flavor).

Fill large pot with water, boil water.

Remove water from heat, add sorrel and beaten ginger, cover with aluminum foil, let stand 1-3 days, 2-4 hours if you're in a hurry. But I've done both and it's noticeably better after days of soaking versus a few hours.

The ratio of sorrel to water should be nearly to the point where the sorrel flowers have to be stuffed into the water and you can barely add anymore (maximum concentration).

Strain into final container; coffee filters over a strainer work nicely here, my grandmother used a clean cloth in a strainer. I strain twice (optional).

Sweeten to taste (with granulated white sugar if you have it; even though white sugar isn't very common in Jamaica), it requires alot of sugar since it starts out bitter. You can water it down a little if you over do the sugar.

Optionally, add a healthy volume of rum, either directly to the final container, or on a glass by glass basis (which is what I do).

The above is what I know of as the Jamaican variant, the other West Indian islands where sorrel is drunken call for nutmeg, cinnamon, and/or all-spice (pimento); and apparently some of these recipes leave out the ginger too. The Jamaican variant is a more fruity refreshing drink versus the spiced southern Caribbean variants.

Sorrel can also be made without the gingerroot. A drop of Angustura Bitters can be added giving a great flavor along with some Trinidad rum (optional) to those who do not drink either way it is a good drink.

tap ''bake'' in the question itself. then raise the temperature to ''425'' and then press ''bake'' in the big red box

Yes, you can do it whenever - I do it all the time!

aluminum foil is great for heat and moisture retention and is extremely light weight, it also should be noted that there are different grades of aluminum and different compositions so the allows are not exactly the same. aluminum is also extremely light and flexible, and when it cost twenty thousand dollars per pounds to send something into space, you need to take weight into account.

Water

Creamer

Juice

Yogurt

Fruit

Preheat the oven to 325 degrees and then put the pie in. Check it after 45 min. to see if it's done to your liking. If not, keep checking every 5 min. Happy eating!!!

It could be that you are reacting to the smoke from the frying. This happens to my spouse, particularly if I don't turn on the vent soon enough or don't have it running as fast as it should.

I believe that his favorite candy is peanut M and M's0.

If you plan to cook the artichokes whole, first remove the other leaves, and open the center delicately to remove the choke. Then, put the steamer basket in your pressure cooker (if you don't have one those metal foldable ones that open like flowers will do) add two cups of water with a squirt of lemon. Place the artichokes on the steamer basket inside the pressure cooker face up. Close and lock the top. Turn the flame to high and when it begins to whistle (actually it's more like a hiss) turn the heat down to low and count 10-12 minutes. At which point turn off the heat, release all of the vapor, open the pan and enjoy your artichokes!

There are 32 ounces in a single quart. 160 ÷ 32 = 5 quarts exactly.

You can eat the skin on roasted red peppers, but if you don't fancy eating it, you can remove it also. This is very easy once the peppers have been roasted, as it peels away without much effort.

Well, there are a couple of things you could use to disinfect it. You could use hot water and an anti-bacterial dishwashing soap. You could soak it in a very weak bleach solution, but be sure and rinse it really well to remove all the bleach. And assuming it is dishwasher safe, you can run it through your dishwasher on the highest possible heat setting.

I would put ice in a blender, add sugar, and strawberry syrup. Maybe a little water to reach your favorite consistency.

i have been told that manacotti is stuffed with meat mixture. cannelloni is stuffed with cheese mixture.

nah man there is no way to get rid of it it just means that they were picked to early

I don't think you can really remove the salt, but you can make a second batch with no salt and mix them together, or try rinsing the pasta and making more cheese sauce with less salt. Hope that helps.

Its best to alow them to thaw naturally at room temp for a few hours, you can thaw them in water, this will speed up the thaw but you may 'wash' away some of the flavour.

Because oil has more fat in it

No! Never add water between the two pans. I have seen numerous people do this and then badly scald their hand when trying to move the roaster. The boiling hot water splashes out the sides. Very dangerous!

Until it's at 65C or higher in temperature. anywhere from 350F or 400F will suffice for oven temperature.

Like most foods, there are many methods based on region. Capozella, sheep's head, was once a peasant food and now a delicacy in many cultures.

That said I will give you the Napolitano Recipe:

Lamb, Sheep, Goat's head - split lengthwise ( and horns removed re: Goat)

For the Boil:

one Lemon - sliced thin

10 sprigs parsley

Small onion - quartered

5 peel garlic cloves

kosher salt (3tbs for boil)

Water to cover

For the Breading:

1/2 cup dry bread crumbs

1/2 tsp salt

few turns black pepper

(herbs - fresh use heaping or dry use level)

1/2 tsp fresh parsley

1/2 tsp thyme

1/2 tsp oregano

olive oil

For the table:

Lemon wedges

Sea Salt

Clean the Capozella:

If not already done by your butcher (best choice) Split the capozella lengthwise.

This can be done with a large clever, a hard swing and great aim or use a mallet to drive your clever if you're not a Joe DiMaggio in the kitchen.

Comb over the halves and remove any remnants of the hide, pay close attention around the nose, ears and sinuses. Check the back of the throat for remnants of the wind pipe and remove.

Take some kosher salt and rub the halves vigorously and leave on a tilted cutting board to drain into the sink for 5min.

Rinse of salt.

In a large enough pot place capozella, cover with cold water plus 3-4 inches

throw in 3 tbs salt, lemon, parsley, onion and garlic. Bring to a boil then lower to a simmer. simmer for 30-45min skimming the pot as the foam forms.

Drain let cool until you can handle by hand.

Baking:

pre-heat oven to 375.

Place Halve cut side up on a shallow baking sheet. Mix breading ingredients.

Carefully lift brain from cavity and dredge in breading, replace in cavity. Coat cut side with 1/8" of breading, drizzle with olive oil.

place on middle rack in oven and bake for 45 min or until breading brown.

Serve hot with lemon, salt and lots of napkins.

Eating the capozella can be a daunting task for the un-initiated.

My Method:

Scoop the brain and spread on toasty garlic bread.

With a knife start at the tongue, then flip over and attack the cheeks, generously squeezing lemon and dusting salt all along as you go.

Now it's time to use your hands - pull the jaw apart and pull off all that succulent meat from the inside area. You can eat pretty much everything but the actual bone and sinuses, all the cartilage should be very soft, according to lore, is good for arthritis.

Now the Eye question - should you or should you?

If you choose to, take a fork and slip it between the socket and the eye, fishing it underneath, lever it out. with your knife, quarter it, scrape the inside a little, and continue with lemon and salt.

As far as I know, ambrosia isn't cooked, it is a mixture of fruit and other ingredients to make a salad or side dish.