Cooking Techniques

Yes, to a certain extent. Immersing food in boiling water will, inevitably, remove some flavour and nutrients

To season chicken means to add spices and seasonings of your choice by sprinkling them on the surface of the chicken meat.

Jicama has a thin, light brown outer skin and white flesh. The best way to prepare jicama is to start off by peeling and discarding the outer skin. If the skin is too tough to peel, use a paring knife rather than a vegetable peeler to remove the outer skin. The flesh can then be sliced, chopped, grated or cubed, ready to eat raw or add to a dish. Jicama should be stored in a cool, dry location.

THANK YOU

A good few hours. Probably a day.

You use cinnamon sugar (which contains just the correct amount of ground cinnamon).

Your question is a little vague.

Are you using the flour as a thickening agent?

If so just dissolve 4-5 teaspoons of cornstarch into cold water and add it slowly to your sauce, stiring constantly until you get the desired thickness. You can always dissolve more into cold water and add as needed. Corn starch is much more effective thickener than flour, so usually much less is needed.

Gravy, mashed potatoes, rolls, cranberry sauce, corn on the cob.

Burns Night is the most famous scottish celebration and it celebrates the birth of the famous scottish poet Robert Burns. Schools, univeristies and some work places will hold burns nights were people eat traditional scottish foods duch as haggis neeps and tatties (Haggis turnip and mashed potato and follows by dancing and many toasts. Hope this helps xx

The best way is to fill a skillet with about a half inch of water and boil the red franks for 5 minutes while turning frequently. Then, drain the water and then cook the franks for another 3 to 5 minutes while turning frequently. Delicious and a fun eating experience!

Easy, just don't. Or possibly borrow a neighbor's oven space for a short while.

Crumpets are normally toasted and served with butter.

All stoves and pans vary.. best to purchase a candy thermometer to tell you when your at 300 degrees

they get wet

it has a boiling point of about 3700 degree Celsius

Depends on the result you want to achieve... for instance if you want it to be like a roast beef, then cook at 300 degrees till thermometer reaches 135 (if you don't have one) the always remember that it's 20 minutes per pound. So if your meat is 5 pounds.......it's about 1 hour and 40 minutes. Hope this helps.

It shouldn't. The milk has been contaminated.

Eggs act as a binder to hold the ingredients together in many recipes for ground, chopped and minced meats. That said, there are plenty of ways to prepare your favorite salmon patties - or any similar recipe - without eggs.

You may start by simply leaving out the egg from your favorite salmon patty recipe. If you find the patties are falling apart or too crumbly, try mixing in a bit of flour or breadcrumb. Lightly mashed potatoes or even potato flakes can also work. And, even an unflavored gelatin mixture can work, too.

Fruits like mashed banana and applesauce make great substitute binders, too, but those aren't necessarily the best flavors to add to a salmon patty recipe!

In addition to experimenting with your own substitutions, there are plenty of egg-free salmon patties online you could try. Check the links below for more info.

the boiling point for water is always 100 degrees celcius - no mater where you are.

The boiling point of the water varies from place to place depending upon the height of the location from the sea level. As you go high from sea level the boiling point of the water goes down . The Banglore is located at 3000ft above sea level so the boiling point of water in Banglore remains around 96 degree centigrade to 97 degree centigrade

To pare means to peel, so a paring knife would be used to peel carrots for example.

You cook persimmons like any fruit, the deal with them is you need a LOT of sweetener, about twice as much as you would use for a sweeter fruit like peaches, for example. They (remove pits) are usually cooked stovetop into a puree, or of course you can make jams w/ them. The puree can be used in breads and cakes similar to how you would use pumpkin, carrot or zucchini, but if the recipe was not designed for persimmon, make sure to taste and adjust the sweetness as persimmons are very tart. There is also a difference between the larger cultivated ones and the smaller ones that grown wild. If using wild & not store bought, remember that they will be best if they are ripe enough they fall off the tree when you shake it. For me wild taste a lot better, but make sure they are fully ripe or they will be very astringent!

Covering a roast while cooking it will help to retain the juices. Otherwise it may dry out in the cooking process.

another name for that could be poaching.

Sure. Partially thaw the fish and then brine it - usually with a mixture of salt and sugar. It should smoke with no problems, and then can either be refrozen or canned.

aluminum conducts heat better than stainless steel.

Yes, use an oven-proof pan with a lid, and roast at 300 degrees. Have enough hot liquid to come halfway up the roast to get a nice braise, and cook it for a long time - 2-3 hours, depending on the size.