Cooking Techniques

It either refers to a sponge cake (such as a Victoria sponge), or a kind of pre-ferment used in breadmaking. The context will clarify which it means.

A double boiler is used for this. It can also be melted in a regular pan, with water, on a very low heat.

Try using a dutch oven, a covered cooking pan that looks a lot like a casserole. There must be recipes for meatloaf using one of those.

20 minutes

Yes, teriyaki chicken is healthy. A 4 ounce serving of this dish is 130 calories and contains 4.5 grams of fat.

When I am preparing fresh collard greens to be cooked, I put them in a sink filled with salt water. I swish them about, then let them soak in the salty water for 15 to 30 minutes. Greens that are very dirty and gritty get the longer time. After the soak, I swish them about again, testing for grittiness and dirt. If they seem clean, I drain the salt water, then rinse them in plain tap water to remove any residual dirt and the saltiness. After the salt water rinse and plain water rinse, I finish preparing the collards for cooking, then get on with the cooking. To answer your question about rinsing collard greens in vinegar, no, I do not do that. I rinse mine in cold, salty water.

dont see why not, pork chops from frozen are ok just make sure theres no blood and it is piping hot before eating it.

Rarebit is melted cheese on toast while Rabbit is a long eared animal which lives in burrows.

To scald milk means to heat it to just below the boiling point. A skin may form on the top of the milk, indicating proper scalding. One may also use a cooking thermometer to avoid reaching the boiling point, when the milk will curdle.

yes I think you can. But how do you know it is not done. By the way you don't have to boil it for as long.

You can not make heavy cream from dry milk.

To me, no cook noodles are noodles that has been cooked and preserved to be eaten at any time of d day, they might have been dried to be crunchy like. Whilst instant noodles are the ones need to be cooked for some few minutes its called instant because it doesnt take much time than 3mins.

Then noodles that only need hot water to pour are noodles that have been cooked and turned back to dried form just only needs hot water to get softer and be suitable to eat they made for office worker who wouldnt have enough tim to boil water. While noodles that need boiled water are that which can not be eaten until its boiled

You could, but how you do it depends on your recipe. (I'm assuming here you want to substitute Swanson's for a more concentrated broth like Campbell's). If the recipe says add water to dilute the concentrated broth, obviously you wouldn't want to do that with the Swanson's. You'd just add the same total volume of liquid called for in the recipe. If you really wanted to be a purist, you could always concentrate the regular beef broth by reducing it down in a saucepan, or you could purchase a jar of beef base and add a little to the broth to give it a more concentrated beef flavor (but be careful how much you add, it can also add a lot of salt).

U mean drink? No they don't! Any reason they should?

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Without knowing what business this is referring to a person will not know what part of the business needs to be improved. Information should be included that states what the business is.

use a knife

a mportent selected quesion of class 12th. its a blue print.

No. Clams that are dead will open up. Live ones use their muscles to stay shut. This rule works with mussles and oysters too. Hooweestik.

When heavy cream expires (refrigerated or not, although it will generally keep longer in the refrigerator due to the cooler temperatures), it will go sour. This can be anywhere from discoloring, usually to an off-yellow color, to a rotting or sour smell, and - eventually - congealing and hardening into clumps.

Assuming you mean a "petrie" dish this is a small flat laboratory dish made of thin clear pyrex glass about 10 cm diameter and 1 cm high with a tight fitting glass cover. It is used for growing cultures in a laboratory.

No. You will more than likely only be using a few drops of food coloring, which isn't enough to change texture or taste in freezer jams.

Obviously! vanilla Yogurt recipe.

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