Cooking Techniques

That will depend on the size and temperature of the pieces of chicken as well as the temperature of the soup. Cook the chicken until it is 165°F.

I think you may have a gas leak . I would not use the oven until you have someone check it out. You might have a very dangerous situation.

The chicken used to make the stock has released chicken fat into the stock during the cooking process, this is normal, all you need to do is skim of the fat or oil from the surface of the stock with a spoon and chuck it away. It will not harm the stock.

Some would say that fried foods have always been popular. After WW2, fertilizers and pesticides made it possible to produce cheap vegetable oils and make them available to the masses. With a post-war economy, people were eating out more than ever before and gave birth to the fast food industry as we know it today. Fried foods are quick to cook, cheap to produce and have wide appeal. A pretty good time range was late 1950s - late 1960's, to establish a mainline to track the trend since.

White wine vinegar is the better substitute for rice vinegar.

I sometimes use pancake mix

The chicken breast has two sides which are connected in an chicken which has not been cut up. The halves are connected by the wishbone or pulley bone.

A breast half may be what you think of just as a breast. Breast halves are also referred to as split breasts . "Boneless " means the bones have been removed.

sure...it is a great time saver.

Yes, if you want it juicy.

yes. it helps removing onion and garlic smells from your hands. You can also try putting some lemon juice on your hands before rubbing them.

Pour the dough into it and heat.

2 hours

There are several methods; the most common two are grilling and pan frying. Before cooking, it is best to shape the meat. Good hamburgers are made from high-quality ground beef: 10% fat or lower is preferable. Lower-quality meat will work, but the quality of the burger will be lower. Use completely-thawed meat for best results. Take a small chunk of the meat (1/4 to 1/3 of a pound depending on how large you want your burger to be) and work it into a smooth ball. This can be achieved by squeezing the ball lightly to achieve a uniform piece of meat without gaps -- squeezing too hard will result in a mess and a dry burger -- and lightly rolling your hands over the ball to get a smooth, gapless outer layer. If you want to fold some ingredient or spice into the meat (some people like to add diced onion or pepper directly to the meat), it should be folded into the meat before it is rolled into a ball. Be aware that the bulk of your spices, however, will go on the surface.

Once this has been done, place, the ball on a flat surface and press down directly on the center. Shape to the desired flatness: the more you press, the flatter the patty. Be aware that thick patties take longer to cook and thin patties can be difficult to work with (very thin patties are essentially impossible to manage on grills -- don't try to mimic a Wendy's patty and then grill it because the patty will fall apart when it gets stuck to the grill). A thickness of 1-2cm (a little less than half an inch to a full inch) generally makes for the best burger. If the edges fray slightly, work them back together with your fingers. The edges should be as close to an unbroken circle as possible to make the burger easy to cook and easy to eat.

The bulk of the spices should then be added. Salt is generally a given, since it helps pull the juice from the center of the meat and results in an evenly-cooked and tender burger. Other spices are a matter of preference; you may like to experiment with black pepper, onion powder, paprika, ground cayenne pepper, or whatever else might come to mind. You'll find that some combinations are better than others, but rare is a burger that is entirely unpalatable. Keep in mind that liquid or solid additions should be made once the burger already mostly cooked: for example, if you want steak sauce on the burger, add it after the outside of the burger has been cooked. Liquid sauces typically don't absorb well into burgers, so what you end up with is a gooey mess and a burger stuck to your grill. If you add them at the end, you'll keep the flavor of the sauce and the burger. This also applies to cheese -- it goes on at the end of cooking and never before!

Pan frying is pretty simple. Heat the pan beforehand to medium or medium-low heat. If you are using blackening spices or desire a burger with a crispier exterior, use higher heat to start with. Once the outside is crisped, lower the heat. The entire cooking process should only require 10 minutes or so and only one or two flips. Tossing burgers over and over is unnecessary.

To grill, the grill needs to be heated thoroughly (roughly 15 minutes) prior to grilling. Either charcoal or propane grills may be used. Once the grill has been heated, place the patty on the grill and cover. Covering is very important: it will help result in a tender, evenly-cooked burger. If using a gas grill with a variable flame, use medium to medium-low flame. High heat will generally result in sticking, burning, and uncooked centers.

And speaking of the center, the burger is done when you can cut it with a fork and the center is at least a light pink. If the center is red, it undercooked. Some people like their burgers this way, but it's not particularly safe and ruins the texture of the burger. Once it's done, take it off the grill and chow down.

Because it was grilled or cooked right straight out of the refrigerator, instead of letting the meat come to room temperature. The proteins in the meat change relative to temperture differential when heated...the colder the meat is, the more the change. A piece of cold meat grilled will taste different that a piece of room temperature meat....it is all in the food chemistry...has nothing to do with blood, or quality of the meat.

The 'dent' is a spout for pouring liquid

The safest way to determine when chicken is fully cooked is to use a meat thermometer, and cook the chicken to 185 degrees F.

Use the flat side of a knife blade (I use a cleaver). Lay the seperated cloves onto a clean surface, place flat side of blade over them, with a swift motion press it down. All the skins will detach.

Put 50 pounds of salt

it comes on at 4:00 every day but the weekend it is good to wach

No. Ribs down and fat up if you want a moist flavorful meat. The fat will run down the meat and flavor it as it cooks.

Not necessarily at room temperature, but it shouldn't be frozen. It should be pretty much thawed out.

Milk contains fat. When it reaches boiling temperature, the water at the top evaporates rapidly leaving behing a thin layer of fat. This fat seals the surface preventing water from evaporating. This water (steam) is collected under the film and forms a big bubble which enlarges as the milk continues to heat and pushes the surface to the top till it spills.

One part dry farina to two parts liquid - in other words, half a cup of farina plus one cup of milk or water. Milk makes a richer tasting cereal. (I do not have any experience with soy or other milk substitutes.) Add a little dash of salt. (Not essential, but improves the flavor.) Cook gently over medium heat for 5 to 20 minutes depending on the variety of farina you have - taste from time to time to check. Serve with sweetener (brown sugar, honey, regular sugar) and additional milk if you wish.

Watch out for: If you use milk, don't set the heat too high or the milk can burn. If you over-cook or use too high a heat setting the farina can dry out and get rubbery.

Farina is a perfect baby food for one just starting to eat solids, and for anyone with an upset tummy. If you are getting over a gastrointestinal disease it is very gentle on the system. But it is very good for everyone, and is nutritious as well.