Cooking Techniques

Place one cup of cold water in a pan, add one half cup of oats in the water, add a dash of salt, 1 1/2 tbsp margarine, stir oats into the water then cover with a lid and turn the heat down low and cook for 15-20min making sure to stir often to prevent it from sticking. When the oaks become softl, add honey, cinnamon and 1/4 cup of Carnation milk. Eat and enjoy!

Two things: first, reheat it on medium/low heat in the oven; nothing over 275. Second, make sure your reheat it in a covered pan to keep the moisture in. If you limit the reheat time (10 minutes or so), it won't get tough.

My first instinct is to put it in a crock pot if you have one large enough. I used to be really against them until I started using one very recently and have just been amazed with the unmatchable tenderness. You could cut it into steaks if you're not set on doing the whole thing as a roast. Grilling adds great flavor if you live in a warmer climate or have a garage if it's snowing where you are. If you're going to do it in the oven, do it at 325 and cook it longer rather than trying a higher temp for a shorter period. If you want rare cuts then keep an eye on it and get a meat thermometer to make sure you don't over cook it. If you want the whole thing well done, just keep the temp low and it will fall apart.

Marinade this bad boy for at least a day or maybe three to get great flavor. Beer, sage and garlic would be a great marinade. Or if you want to go classy try a cheap (maybe one of those new little boxes they sell by the register) Merlot with garlic cloves and rosemary. Another good one is Yukon jack, honey and soy sauce. If you're against cooking with alcohol try thinning out a good bbq sauce with pineapple juice and adding garlic and cumin and using that as a marinade. Whatever you do just remember not to cook it too fast and it will hold all of that great flavor and turn out just perfect.

Nom-nom-nom...

Cheese Salt is, are you ready for this?, Salt with cheese in it......

Adding sugar will remove some of the bitter taste. If the berries are under-ripe, it will be impossible to remove all of the bitter taste.

Type your answer here... no problem

30min on 350

This question actually varies. When the meat tenderizer is added to Gelatin the proteins and enzymes in the meat tenderizer break down the Gelatin. I hope this answered your question, sorta. Well anyways, Follow me on Twitter: _AmericanRebel Instagram: _ayepreeettyyy Facebook: Kennedy Carrington Like all my statuses, Retweet all my tweets, and like all my pictures for a chance to win a $10,000 Shopping Spree. Sponsored by: Ke$ha, Nicki Minaj, and Tyga. Also by Cash Money Records. All rights reserved.

one serving, 4 oz or 1/4 of a pound.

they only make you hungary if your on an empty stomach.

The average weight for a single stalk of asparagus is 22 grams.

The most commonly used words are "creamy" and "buttery." Oddly, these also describe the two most common ingredients added to boiled potatoes when mashing (cream or half-n-half and butter.)

um...yum :)

375 for about 45 min if they are chopped up in about 1/2 cubes and tossed with olive oil.

The Heimlich maneuver forces air from the lungs. That force of air removes the obstruction by pushing it out of the windpipe.

the same as in cars but you need to adjust the size yourself as the strap is a single one going across the stomach.

Sure. Put the meat in a baking pan, with some beef bouillion water (1 cube to 2 cups) in the bottom. Cover with foil. Bake in a 350 degree oven for about 45 minutes. Check after that to see if it is done. You could also do this with individual portions, using about the same timing, maybe checking at 30 minutes.

The only way to reduce the salty taste is to add more of the main ingrediants. In this case add more milk a bit at a time tasting the potatoes until you have the right amount of saltiness. You may need to add more precooked potatoe's to prevent from turning it into potato soup.

Kobe beef should be cooked either rare or medium rare. It is up to the person who is eating it to decide which they like. However, it should not be cooked more than to medium rare.

The amount yielded will depend upon the fat and water content of the raw meat. Leaner meats will give more yield. During cooking, heat causes protein molecules to break down and muscle fibers will shrink and shorten, pushing water out. At the same time, fat melts in the cooking heat, although some will be retained in the meat. Eventually the protein molecules recombine and coagulate. This process is known as denaturing. The yield varies widely between meat species and even within a species, based on diet.

# Take one medium onion and slice it in rings # Pre-heat the pan on medium heat # When the pan is hot, add 1 tsp.butter (for flavor) and 1 tsp oil (burns less than butter) # Put the onions in the pan # Spread them out, and give them a stir every three minutes or so, making sure the bottom ones get to the top so they all cook evenly # Watch the heat. If the edges are getting darker on the edges, reduce the heat a bit. # Keep stirring and mind the heat.To get them nice and dark may take 12 to 15 minutes. When you get the color you like, take a little taste # When you have them the way you like them (it's called caramelized), turn off heat. If you have an electric stove, remove pan to another burner to prevent actual burning # Let sit for a couple minutes, then eat them the way you like best

Flavour, texture, colour and liquidity.

It is pre-cooked....so you don't have to cook it at all. You may eat it cold. If you prefer to eat it warm or hot you may warm in microwave or oven. The best way to heat a ham in the oven is to place it in a glass dish and cover the top of it with tinfoil...then bake at 350 degrees. The amount of time to bake is based on how warm or hot you want the ham. Cook it to your desired temp and serve.

You can salsa like anything else. Hot bath or pressure cooker for 15-25 minutes depending on the altitude of your home. Lemon, lime or vinegar adds the acid needed to protect you from botulism.

212 degrees F, since it's mostly water. But don't boil it unless your going to eat it

This question only raises more questions. Is this turtle a male or female turtle? What type of turtle is it? Does the turtle like peanuts in its sundaes? How far can this turtle hop on one foot? But despite how these answers can vary, it is probably somewhere near 2746.892.4 and a third degrees. Celsius of course.

No, if it is covered the "cuerito" or skin will become "chewy'.