Cooking Techniques

It would be nice if there was a way to do that, but there isn't. Any method used to dissolve the bones would dissolve the flesh of the fish, and it would act a lot faster on the flesh than on the bones. There isn't a way to cook the bones out of fish.

No. Blending it is a physical change. The tomato changes how it looks but all of its properties stay the same.

Basicly get a tray place the mephedrone in the oven, on the tray with 4to5 liters of petrol on the bottom rack and put on full heat, after 10mins everything will be pure meow. good luck

Mix water, soy sauce, veggie oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in the refrigerator for at least 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

You can, but the coffee will be quite weak, the first 'perk' gets the best flavour and strength from the coffee.

About 1 hour to 1.5 hours per pound. I personally go with the 1.5 per hour you cant ruin a pork shoulder and the smoke is only good for the for 1 hour to 2 hours. Cook at 225 degree 4.5 to 5hours. Then until its gone

Blanched peaches will brown. Blanching is done so that the skin is easier to remove. You can use something called Fruit Fresh so that the peaches do not brown.

Boiling - The heating of a liquid to a gas.

Condensing - The cooling of a gas to a liquid.

Normally, frozen vegetables are not thawed first but are cooked from frozen.

how do u use a bissel quick steamer

60 minutes equals an hour and half an hour is 30 minutes so 60 min+30 min =90 minutes.

As far as I can make out brewing sugar is dextrose and ordinary granulated sugar is mainly sucrose.

Apparently sucrose is a disaccharide and the dextrose is a monosaccharide. The yeast first has to use enzyme action to break up the sucrose molecules before it can ferment them to produce the alcohol so fermentation is quicker with dextrose.

There are some reports of the fermentation being cleaner i.e. less residue during the fermentation but I cannot see how this works. Some people report a slight difference in taste.

if u cook soup then make sure it does not smell burnt

... because all those lamas whose poo looks like green olives die.

The syrup is sticky and sweet, helping the oats to stick together in one piece and making it taste nice.

Just pick off about a teaspoon or tablespoon worth of the leaves, but if you like cilantro than add a bit more, it's just an estimate. Make the recipe to your liking.

First, you need to be sure that you WANT to pluck a chicken. That is, you could simply skin it and be done with the whole process in a few minutes whereas plucking takes considerably longer and will leave your hands sore.

To Skin: Tie the chicken by its feet and hang upside down from a hook (or whatever you happen to have) With a sharp knife slice a shallow cut, just enough to cut the skin, around the joint of the leg and the feet. Cut off the head and be sure the blood has drained. Now grab the skin from the legs and pull downwards, cutting only as needed to get the skin loose from the flesh of the chicken. You may find it is simply easier to cut off the wing tips rather than try to skin them, as they prove particularly difficult and are hardly enough meat to be worth it in my opinion.

After having pulled off all the skin, it is time to remove the chicken pieces you want for cooking... or if it pleases you to leave it whole, reach in the chicken's neck and gently loosen the innards of the chicken and then remove them from the anus (not for the squeamish!) being particularly careful not to in any way puncture the organs (nasty mess really). If you simply want chicken pieces, first take the chicken down and lay on a cutting board. Cut the yellow part of the legs off. Gently rotate the thighs outwards and you should hear a pop, that is the thigh coming loose from its socket, now take your knife and slice as close to the round thigh end as possible. This will have removed the thighs and drumsticks. For the breast, lay your knife at an angle resting against the breast bone and cut the breast from the bone following the natural shape of the ribs. Finally, bend the wings upwards and cut off from the body. Ta da! A completely butchered chicken!

To Pluck:

Cut off the chicken's head and make sure the blood has drained. Take the chicken by the feet and dunk for about 5 seconds into scalding hot water. This will make the feathers easier to remove. You should wear rubber gloves for this as it can really make your hands sore. Now simply begin plucking the feathers off the chicken (you may find it easiest to hang the chicken from a hook by its feet), beginning with the (most difficult) tail feathers. One must be careful to not be too rough with the plucking or you will rip the skin. Pluck off the biggest feathers first and then move to the smaller ones, and if you are tired and or lazy, singe off the tiny pin feathers with a flame of some sort. It is necessary to work quickly, as the chicken cools, it will become increasingly difficult to pluck. Now you can just clean the innards of the chicken as was described in the previous paragraph. Happy Plucking!

Vinegar is the result of a conversion by bacteria of alcoholic solutions in acetic acid.

The capsaicinoids in chilli bind to a receptor in the lining of the mouth. This is the same receptor that registers pain from heat, thus the effect is a burning feeling.

Raw eggs alone can not and must not be cooked in a microwave, they will explode, boiled eggs need to be cooked in boiling water, you can do this in a microwave, the microwaves heat the water, the water cooks the eggs, this will not save any time and it is much safer to cook it in a more traditional way.

Au Gratin means it is baked with a crust on top, often with cheese and breadcrumbs. Potatoes Au Gratin would be: 1. Slice 2 large potatoes. Make the slices a little thicker than potato chip slices. 2. Place 1 layer of potatoes in a baking dish. 3. Sprinkle a little flour over the top. 4. Take hard, cold butter and sprinkle it over the flour. 5. Sprinkle about 1/4 c of grated cheddar cheese over top. 6. Place another layer of potatoes over the cheese and do it all again. 7. When you get to the top of your dish, leave about 2" from the rim without potatoes. 8. Scald 1 cup of milk on the stove. Don't let it boil! Just scald it without stirring. 9. Pour the scalded milk over the potatoes and let it seep all the way down into the dish. 10. Bake it at 375 - 400 degrees F for at least 40 minutes. Watch it because you want it to be brown on top but not burned. You can cook many foods, primarily vegetables, "au gratin." Any time you bake vegetables and add a butter/bread crumb/cheese on top, you're baking "au gratin."

Yes. It does not always taste as good as though if it were just baked.

I say cook them both at same time at 425. with out knowing what you are cooking, I can only say split the difference on the time.

You bake tollhouse cookies at 350 degrees. Usually it takes 12-15 minutes, but that may vary depending on their size.