Cooking Techniques

Do not place cold eggs, straight from the fridge, directly into hot water. It might be best to put them cold water and bring the water to the boil while the eggs are in the water. Another option: do not cook them at too high a temperature - water should be simmering, not boiling.

* Adds Flavor * Preserves Food for long periods of time

DO NOT ! - This is dangerous, as it may separate in the oven, or as you pull it out. - Get a new one.

NO! you shouldn't because despite you've already frozen it and defrosted it the bacteria level has increased and refreezing it again will put bacteria growth on hold then when defrosting bacteria becomes alive again and increases even more and then eating it may make you very ill. i just learnt this in catering so i know this for certain!

Use the roaster. The bird is too moist to use the fryer. Besides, the recipe I know calls for using a beer can as a mount for the bird...can't cook a can in a fryer.

Different altitudes effect the cooking process and the length things need to be cooked.

Never tried that, sounds a bit silly. Why not just use a saucepan

That you're not eating there anymore.

Chiffanade is the term used when you slice something like the leaves of a herb or lettuce extremely thinly to create a garnish.

You can re-heat it, but re-cooking is a lot like un-ringing a bell.

Twelve ounces of chocolate chips nearly equals two cups. I took a bag of chocolate chips and poured it into a one cup measurement twice and found that I had just under two cups of chocolate chips.

dont...

try this recipe, its mashed potatoes, but it chunky, yet melts in your mouth.

2-6 Pounds of russet potatoes.

1/2 cup of 2% milk

1/4 cup of chopped green onions or scallions

some butter

salt and pepper to taste.

Boil the potato, then poke it with a fork to see if it opens easily, if its kind of hard, its not done boiling. Then add the milk and butter. Get a potato masher (kind of hard to find in America. Get one from Ireland!) and mash that suckah! Add more butter, salt and pepper if you like. Add the onions.

Note: Keep the skin!!!

Addities:

Minced garlic

Sour cream

Tired of em? Use the leftovers and fr with canola oil to make Potato patties

Generally, you would bake most meats at 350-F degrees. There are exceptions.

Search with Google for a recipe like the one you're planning on making, then look at the cooking instructions.

No. Swai is a type of catfish, and catfish are not a kosher species of fish.

It depends upon whether you are talking about food or on roads, during the winter months! For food, you may substitute potassium chloride, potassium lactate or seaweed granules. During the winter, salt is used to melt the ice on roads. The cheapest product is rock salt, or sodium chloride, or Halite. Unfortunately, these are highly corrosive. The better alternatives (although more expensive) are magnesium chloride, calcium chloride, acetates and TruMelt premium ice melter, which comes in four different blends.

No. Salt water actually has a higher boiling temperature than plain water. It is used for that reason and the slight flavor. Pasta releases tiny amounts of starch as it is cooked. When those starch molecules are on the surface of the pasta, it is sticky. If PLENTY of water is used, the sticky starch is washed away quickly and the pasta becomes al dente, as we want it. Always bring the water to a boil before adding pasta. Stirring during the first couple of minutes of boiling may also help to prevent sticking, as this is when the starch is released. A common tip is to add a small amount of oil to the boiling water to prevent the pasta sticking. This does work, but the oil on the surface of the pasta may prevent the pasta from soaking up the flavor of whatever sauce you intend to put on it.

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MSG and meat tenderizer are not the same , nor even related.

Meat tenderizer is an enzyme that breaks down the connective tissue in meat and makes it more tender.

MSG (monosodium glutamate) is a chemical, which like table salt (sodium chloride) adds flavor to food.

In other words, no amount of MSG is the same as meat tenderizer.

If the pie is already baked, if I read your question correctly, simply place on the counter at room temp for about an hour. Then check the middle to see if it has thawed with a fork. If it goes in easily, it has thawed.

10 to 15 minutes

The easiest method is generally to dilute the dish with additional amounts of existing ingredients. At the question linked below, this question is asked about chili and there are a lot of good suggestions. Take a look.

Dilute the dish, I think that will be the most common thing which others also do.

First dump some of the sauce out & add to it with broth or water...!

Fold the wings under the body so they don't burn, and tie the legs together with cotton string.

it wouldn't very taste nice.

Cut off the tops and peel them. Put them in a roasting pan and coat them lightly with cooking oil (olive oil, corn oil, or whatever oil you like). Put them in a 400 degree oven for about 30 minutes. You can cook them less or more time if you want them firmer or softer. Just stir them around about every 10 minutes. You want them to get some brown spots so they taste roasted.

Try adding salt. You can also add extra tomatoes. Cheese and croutons are some great toppings to the soup that can mask the sweetness of the soup.

you can not dip your mama in a fryer but you can put a bannana in it but you have to have sugar on it or else it will melt like your mama