Cooking Techniques

You should cool food down at least to room temp before freezing.The faster you cool cooked food the less likely bacteria will have to form on it. Putting it in an ice bath is the correct way to cool food before refrigerating or freezing it.

You may be referring to the Mexican verdolaga which is commonly known as purslane. In that country, it is served sauted in butter or olive oil with a little lemon juice, then served in a multitude of ways including as a side dish, in tortillas, omelettes, soups or stews.

one cup samp and speckled beans first sorted before cooking, cook for four to five hours then add onions that have been fried with curry powder, ginger and garlic and aromat for seasoning.....let it simmer for another hour or so then add your soup tomake the whole mixture more solidified once donce simmer again for a few mins then serve...

I've actually had the power go out while I was cooking about five pounds of chicken in the oven, so I understand your problem all too well. Luckily for me, the chicken was fairly far along in the cooking process, so I left it in the oven with the door closed for a while, and let the residual heat in the oven and in the meat finish the cooking process. (Don't open the oven door if there's a chance the meat will finish cooking on its own, you'll release a lot of heat you can't get back.) Then once things had cooled down, I took the chicken off the bone, left it to cool, then put it away in the refrigerator.

If the chicken hadn't been close to finished cooking, and was undercooked, I would have then opened the door, removed the meat from the pan, and let it cool down as quickly as possible. You don't want to put warm food in the refrigerator normally, you really don't want to do it if you don't know how long the power will be out. And you only want to open the refrigerator door once given that the power is out. So make sure the food is cool before putting it back in the refrigerator so you don't warm up the inside of the refrigerator.

Assuming the power is back on the next day, remove the meat from the refrigerator, and if necessary, warm it up to room temperature before resuming cooking. At that point, you have to realize the turkey might be cooked before it reaches the usual temperature that indicates doneness, because of the prior cooking, so you need to check it more often. If the power doesn't come on by the next afternoon, I would check the refrigerator's interior temperature, and start thinking about what you have to throw out, including the turkey.

It is best to cook soup very slowly, so always avoid fast boil. You can use a lid, but have it slightly lifted.

It cools at the same rate as other food. It does not stay hotter than other food.

First you grab the buche,(pork stomach) and you boil it for about 5 hours with salt. You take out the buche when its nice and tender heat up some lard in a pan and throw it in there for about 30 minutes frying giving it a tender crunch to it. Then you pour about 1/4 of coca cola in the lard and the buche. That will give it a distinct color and taste that is super wonderful. I learned this recipe from an old man cooking Buche for people at a Mexican restaurant. Heat your tortillas and enjoy....

They use different types two popular types are mesquite and hickory

Dairy products cool down the hottest foods; milk, yogurt, and cottage cheese work best.

I would say that using boullion for cooking pasta IS a waste since you're going to put sauce on the pasta anyway. However, using boullion for cooking potatoes (for mashing) makes sense. The boullion will flavor the potatoes while reducing the need for butter or margarine and possibly milk (you can use the boullion flavored water instead). Boullion is also useful in cooking rice. It gives the rice a nice flavor as opposed to water.

Red potatoes with skin, anything else without.

Actually, you can boil any potato with the skin on for mashed potatoes. Most of the vitamins and minerals are located just under the skin. If you peel the potato, there goes the good stuff. If you don't care for the skins either half peel the pots for less skins or use a ricer and the peels will remain in the ricer.

It will be awfully fiddly taking the peel off afterwards, especially if you havent a ricer, if you want to keep the skins on for cooking, why not bake first, then cool a little and then take off the skins. Personally, I have always taken off the peel, and mashed, you do not really lose much , and if mashed with olive oil, until smooth, absolutely smashing.

most banded rudder fish filets are a bit thick what I like to do is cut a pocket into the filet and stuff them with bread crumb crab meat diced red onion and a lot of garlic brush all filets with olive oil and bake for 12 to 15 mins they come out fantastic.

They stay fresh one month in the freezer and they freeze well.

Assuming you have other ingredients - flour, oil or lard, yeast or baking powder - in addition to 1 Tbs sugar, you could make any number of different breads or pastries. You just cannot bake a product that would be very sweet with only 1 Tbs. sugar.

Caster sugar's closest American equivalent is superfine granulated sugar, which can be hard to find; it is also known as bar sugar, as it is used to mix cocktails. It is sold in 1 pound boxes under the Domino brand. You can make it by running regular granulated sugar for several seconds in the food processor with the metal blade; this grinds the sugar to a finer consistency (superfine).

It means that a frozen item has been warmed to the point that it no longer contains ice crystals.

Yes because there is not enough moisture inside the turkey to fully cook the rice.

Yes you should.. the unglazed ceramic is not good for you, I belive it's a long the lines of one of the cancer causing.

no you can eat raw fish like sushi but not if it is left unrefrigerated for to long

You can parboil ham prior to roasting though it is not compulsory.
Many chefs believe it is better to do so, equally there are others that disagree. It is a matter of personal preference.

Put it in the bag and place in microwave put on for however many minutes it says

Garnishes are usually part of the ingrdients that have gone into the dish. so if there is mint in it a sprig of mint may be used as garnish.

You can cook freezer- burned cat fish just as you would fish that ISN'T freezer-burned, but it won't be very good. It will most likey be dry and tough. It won't hurt you, though.