Cooking Techniques

land resouce is the land on which we stand

The easiest and most delicious way I've found to make fried chicken is to dip the raw chicken in egg before rolling it in flour. The egg makes the flour stick to the chicken nicely and it has a great flavor after it's fried.

One dish of food. Normally a main course. A meat or vegetable dish with an accompanyment of 'taters.

Sugar sucks out moisture

1. Using 2 parts water or other liquid to 1 part Kashi Pilaf, bring liquid to a boil on high heat.

2. Add Kashi Pilaf to boiling liquid. Keep covered for softer texture.

3. Reduce heat to medium and cook until all water is absorbed (about 25 minutes).

4. If desired, add 1/4 cup more liquid and continue to cook until absorbed for softer texture.

5. Serve hot as a base for stir-fries, stuffing side dishes or dessert! Visit www.kashi.com for recipes.

6. Refrigerate or freeze unused Pilaf.

Yes, you are supposed to drain the water and fill with fresh water to cook the beans in.

it really depends if you want to cook it with something. for example if you want to cook something some people think it tastes better with vegys so sometime but u dont have to. it also depends on what meat your gonna eat

Moisture in the form of water is the ingredient that brings out smoke from a sizzler. Sizzlers are a very popular brand of breakfast sausage made of pork.

If you're talking about that cheapo Mexican candy, just mix in about the same amount of salt, chili powder, and citric acid. It's pretty simple, I make it at home all the time.

what are the different term in food preparation and cooking term? what are the different term in food preparation and cooking term?

The cracked wheat should be soaked for between 30 and 50 minutes depending with the quantity. After soaking, the cracked wheat can then be cooked.

I need to know if it is healthier to eat frozen brussel sprouts without cooking them or to cook them? I always heard that heat destroys vitamin c and brussel sprouts has loads of that, and they have loads og other great things, but do you need heat in that aspect to get them to relaese all their goodies?I love the sprouts just out of the frozen bag.

Tomatoes are known to be acidic- I use sugar(s) but there may be other methods...

You could shallow fry the egg in a little hot oil, butter or fat, when the white is cooked but the yolk is still runny remove it from the pan to a warm plate or soft boil the egg for 3 to 4 minutes, take it out of the water into an egg cup, knock the top off, either way serve with hot buttered toast fingers called soldiers, and dip your soldiers into the soft yolk, enjoy, careful you don't get egg on your chin!

Sea food, *opens mouth* there's sea food!! lol

You cannot cook an egg at room temperature.

In a pinch, you could try substituting chocolate bars for cakes, and there are lots of delicious recipes that call for candy (eating chocolate). Generally, your best choice would be to use "cooking chocolate" or semi-sweet chocolate chips for cooking. If you don't have the type of chocolate called for in your recipe, there are many substitution charts available to help you out.

Stocks should simmer gently so the solids do not emulsify into the liquid and make it cloudy.

No, unless you don't want to eat plastic

It's EASY. Just put it in the microwave for 5 seconds. If it is still not melted put it in 2 more seconds.

1 c. self-rising flour 4 tbsp. cold water or more, if needed 2 tsp. salt 4 tbsp. salt 2 egg whites and 2 egg yolks 1 or more lbs. filleted fish

Soak fish for 25 minutes in salted water. Whisk 2 egg yolks and stir in flour, cold water, salt and oil. Mix all together. Beat 2 egg whites until stiff, fold into flour mixture. First dip fish into flour, then into batter, then into flour again and into batter again. Fry in oil until golden brown.

From www.cooks.com

20 to 30 minutes at 350 degrees. should do it. Internal temp should be 165 Fahrenheit.

The cloudiness is due to the fat from the chicken and bits of chicken, as well as other ingredients that may be in it, such as carrots, onion, celery, etc. If you want a clear stock you need to chill the stock so the fat will rise to the top. This will also harden the fat, making it easy to remove from the stock.

You can then strain the stock through a strainer, which will remove small bits of chicken and any other ingredients. If you want it to be perfectly clear, you can strain it through a cheesecloth. To do this, simply line a colander or with the cheesecloth, the strain.

In parts of South America, alpacas & llamas have been used as a source of meat and skins for thousands of years, and it is the main source of protein in their daily diets. Meat is not on the list of viable products for most alpaca breeders. To make your farm self-sufficient, the meat aspect of the business needs to be developed so the fleece industry and the stud industry can survive, grow and prosper long-term. The alpaca can be utilized with very little waste if done properly.

"La Viande" or alpaca meat is one of the healthiest and most flavourful meat's in the world. It is described as a mild meat which takes on the flavour of what it's mixed with. It is slightly salty, tender and lean, high in protein with no fatty after taste. Alpaca meat is not only rich in proteins, but also low in fat & has the lowest level of cholesterol of any meat.

Approximately 50% of a carcass is used as prime cuts, such as loin cutlets and steaks, which are sold in either the fresh or frozen meat market. Secondary cuts are processed into sausages, hot dogs, ground meat and processed alpaca hams. Alpaca meat should be cooked quickly on a high heat, to retain its natural tenderness. For the best results, alpaca meat should be served rare or medium and allowed to rest before serving.

Nutritional InformationNutrient-100gBeefPorkLambAlpacaCalories210191156150Protein20.0292023.1Fat157.57.75.7Cholesterol12.19.1

6.0Iron15%9%

20%Vitamin A

2%

Alpaca farmers are in most cases are very caring and give their alpacas a wonderful life even though some are used for meat. All other fibre producing livestock industries have secondary markets of meat and hides. Humane slaughtering at a small local meat processing plant can possibly bring in necessary income. The meat can be marketed privately, to local markets, specialty restaurants, health food stores, and the raw meat diet for dogs as a healthy option that is local and eco-friendly.

Quails eggs are yummy. Bring your salty water to boil and gently drop your eggs into the water: 2 minutes for a runny yolk or 3 minutes for a stiffer one.

If eggs were refrigerated, it will crack as soon as it touches the boiling water. In this case, start with the eggs already in tap salted water, bring to a gentle boil and simmer for 2 to 3 minutes.

Take off the heat and run under cold water for a few minutes, peel and enjoy.