Cooking Techniques

Are you talking about the plant or the pepper itself? Either way, this is often a sign of a nutrient deficiency. If its the pepper itself, I'd say its likely to be blossom end rot, which means a calcium deficiency. If its the stems of the plant, its probably either a potassium or a phosphorus deficiency (the P and the K in NPK). Take a sample of the problem to a nearby nursery -- a real one, not a Home Depot -- and they can help you diagnose the problem.

I just bought an emu egg from an emu farm. The owner of the farm told me 1 hour and 45 minutes to hard boil the egg.

Sous-vide ("under vacuum") is a method of cooking where food is sealed in an air-tight bag and cooked for a long period of time at somewhat lower temperature.

yes

Yes; Use a pot capable of holding the roast then add the sauerkraut over the roast, the moisture from the roast and sauerkraut will steam the roast. A pork roast, properly seasoned and good "Doctored up" sauerkraut is a wonderful combination served with boiled potatoes. Caraway seed and cracked pepper with a shredded apple makes a wonderful flavor throughout.

Most mugs are 10-16 fluid ounces. Some are even larger, but a good expectation would be that 1 liter could fill or nearly fill 3 mugs.

yes, While working as a sous chef, it was not unusual to peel 2 days worth of potatoes at one time, add a little salt and lemon juice to a container of water and store the potatoes in the cooler or refrigerator. Just make sure they are covered with the water. We would prepare the water before peeling so as soon as it potatoe was peeled rinsed and cut it went right into the water. The idea is to keep the potatoe from oxidizing. You may find the water cloudy the next day. Just pour of the water, rinse the potatoes and you are ready to go!

I apologize for not being able to provide a definite answer for your question. However, I think I may be able to help. When you say the pancakes turn black, does the taste change with them? Assuming you re-heat with the microwave, it is possible that because microwaves heat food from the inside, that in order to obtain the temperature you desire on the outside edges, you are burning the inside of the pancakes. Again, this is just the best guess I can make with the information provided. My suggestions would be to either let the pancakes thaw out in the fridge before heating them or to use a toaster instead. Hope I helped. Zilduli

It depends on what you are planning to do with them. If you mean the already prepared tart shells, you can bake them on a cookie sheet for about 10-15 minutes, or until golden brown, and then fill them with whatever you want. If you're filling them with something like a spinach/feta combo, just saute your onions and spinach and whatever else first, mix in some cheese and fill the baked cups. Or, you can make the filling ahead, and fill the cups up and then bake them. It works either way.

crap is the dame answer

trim ,season and cook at 425 for forty five min. med rare

Eat just the cinnamon from the sauce until the desired cinnamon content is achieved. It is best to do this with a bendy straw

butter or oil

Yes, they are!

Take it out of the hot pan that it was being baked in. Place it on a cooling rack that is elevated, so that heat can escape from all side (even the bottom) to ensure the fastest cooling time. Try to place it near something cool, like an open window or fan, and away from heat sources like sunny spots or hot ovens. If needed, put it on a cooling rack in the fridge for a little while.

I have the actual joints and I would like to know how to prepare quickly and also if it can be bbq'ed.

Ice and a slice of lemon.

4 Tablespoons of brandy equal around 1 oz. of brandy extract. Brandy extract is a higher concentrated from of brandy.

no

Slow method is 325 F for about 45 minutes to an hour turning links once or twice during the process. Or if you prefer faster cooking, 425 F for 17-19 minutes turning once or twice as well. Do not pierce sausages or they will lose their flavourable juices during baking!

The chicken might be cooking for too long and/or it maybe cooking at too high of a heat.

You put eggs in a sauce pan, cover with water, turn on high. When boiling starts, continue to cook for 10 minutes.

Never use fresh eggs, use eggs that you've had about a week. If you have ever had hard boiled eggs that the shells refuse to come off, it's because they were boiled too fresh. Using eggs that are at least a week old will allow the shells to slide right off. And yes, week old eggs are still good if there are no cracks in the shell before you start. My mother always told me "at least 20 minutes", so 20 minutes is what I do.

Techniques I use to prevent cracking the shells when they boil, I usually use a pan just big enough to fit the eggs in one layer so they don't have much room to bounce around, line the bottom of the pan with a folded dish towel, fill with cold water and 'equalize' the temperature of the water and eggs before putting in the heat. By that I mean leaving the eggs sit in the water, say about an hour, until the eggs and the water are about the same temperature. I find trying to puncture the end too tedious. I often boil a whole dozen at a time without any cracked eggs.

Push a straight pin or a safety pin just through the shell on the round, not the pointed, end of each egg. This will allow air to escape while they boil and you will get perfectly shaped eggs. Put the eggs into a sauce pan, cover with cold water and boil gently until done, according to your own method of timing. I have a timer that goes into the water with the eggs and shows when they have reached a soft, medium or hard boil. Let the eggs cool completely before shelling. Gently crack the shell all around and peel the eggs under water to lessen the chance of pulling chunks of the white off with the shell. If the eggs are old, or over cooked, they may have a tough membrane between the shell and egg that must be gently pulled off with the shell, or that also can cause chunks of egg white to come off.

To me, curry mean “gravy“ when a Portugues man some piper piper man arrived ins one canoot to India, he come in through the southern somehow, n encounter the delicate spicey dish of some Indian smokey nani, the word kari mean gravy! I prefer mole or BBq chemiccken

A little sugar will do the trick: about a quarter teaspoon to the cupful of soup. Add the sugar with the onions while they're cooking. If the soup's finished, use brown sugar: it dissolves better.