Cooking Techniques

You can rewarm the batch and add additional sugar, but you will have to go through the entire sterilization/canning process again to preserve it beyond a couple of weeks.

It loosens the meat from the bones.

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. The method you describe would very likely encourage bacterial growth and risk food poisoning.

Popcorn salt is usually more refined than table salt. One grain of the popcorn salt is smaller than one grain of table salt. It sticks to the popcorn better. Gold Medal makes Flavacol, which is an excellent butter flavored popcorn salt. Great on baked potatoes also.

I would cook it an hour at 375.

Sometimes you boil the lids and sometimes you don't. If you are canning with either a hot water bath or in a pressure cooker, you do not need to boil the lids. If you are canning something that is put into the jar hot and is not going to be processed in the the bath or pressure cooker, you boil the lid to soften the rubber in the lid that forms the seal.

One of the things you could do is to add some more food content in order to neutralize the garlic. You can also add more water and other spices.

There are several disadvantages to boiling food. For example, boiling vegetables basically drains the nutrients out of the food and into the water, so the nutrients that would normally be consumed are gone.

Yes, you have to wash it inside and out to rid of all the impurities.

It would taste different and always the food will be creamy once you cook it.

Yes most nursing homes use this method for the elderly who can not chew or swallow vary well.

I removed the white color skin (pith) attached to the pulp. Also I peeled the outer skin (yellow one). I made the pickle using the pulp portion only. Pickle came out

good with zero bitterness. I don't know whether the outer skin or the white color

skin(pith) causing the bitterness. So, I removed both.

GVI

yes

LOTS AND LOTS! just kidding. if you figure about 1 potato per person approx ( so i would say 400-475 potatoes depending on the size of them. good luck.

Turn your oven on to 150-160F. (At least 150, but not much higher.)

Keep the chicken in the oven, on the rack you were cooking them on.

Add another baking pan (e.g. a cake pan, pie plate, etc.) with 2 cups of water. Put this on the bottom rack.

The chicken will stay food-safe pretty much forever at that temperature, and the water will prevent it from getting too dry. If there are precooked side dishes, those can be put into oven-safe containers and put in the oven as well.

~ quartered and cleaned squirrels, 1 per person

~ buttermilk

~ seasoning

~ flour

~ salt & pepper

~ shortening

Soak the meat for at least an hour in buttermilk.

Combine the flour and seasoning. Salt and pepper to taste.

Heat up your shortening to 375 degrees in a iron skillet or deep fryer deep enough to cover the meat.

Roll or shake the meat in the flour mix and fry until the coating is golden brown.

Take it out and place it on a rack to drain. To reheat, place in oven for about 1/2 hour at 275 degrees.

They actually taste better straight out of the pack as cooking them dries them out slightly.

Either dish will be fine to cook in for the microwave. The key is to constantly stir your product you are keeping. When a microwave cooks, it cooks from the outside in. So no matter which size you decide to use, make sure you get your product up to a safe and serverable temperature.

It is usually mashed or ground before being boiled.

Scrape the cream cheese onto a side plate.

Moisten the bagel with water or extra virgin olive oil.

wrap in foil and heat in an oven at approx 200 degrees for about 10 minutes

Simmer the shrimp until they appear white instead of translucent. When shrimp is raw it is sort of floppy and appears to be in the shape of a comma. When fully cooked they will shrink up a bit and form a tight firm curl.

By simply shooting him and then throwing him on a fire and leaving his fat to sizzle and then just sit down in your rocking chair and relax, whilst eating your james bond sandwich!

lol

:-)

There is no single method that applies to "most sauces." Different types of thickeners and different methods are used to make different sauces. Some sauces are simply simmered until enough liquid evaporates to obtain the desired thickness, while other sauces require thickeners such as flour, cornstarch, tapioca or arrowroot.

A standard serving of mashed potatoe's is around six ounces. Between five and six pounds should be enough to serve 10 adults and maybe even leave you a little bit of leftovers.