Cooking Techniques

Well to understand this first you should know how a microwave oven works. A microwave oven works on the microwave frequency which is 2.45Ghz. Well this frequency is capable of heating water particles more because of the greater absorption factor.

The water particles in the food is heated which in turn heats the food in microwave oven.

Now lets take the case of 'egg'. The egg shell is made of calcium. The egg white have high quantity of water and the yolk contains fat.

When heated in a microwave, the temperature reaches a higher range exponentially and the water in albumin the egg white is vaporised. There is no escape of this expanded water. This leads to the explosion of egg.

Now in case of boiling water. There is no sudden rise in temperature, So there is even heating of the shell and the inside of egg. In this the calcium shell also expands a little because its contact with water. And the albumin doesn't reach high temperature like that in microwave.

The easiest way to peel eggs is to use them after they have been sitting in a refrigerator for more than a week.

Suggestion: Buy new eggs and let the oldest ones go into the pot for boiling and the fresh ones into the frying pan.

You can refridgerate between browning and baking but it may affect any crispiness that the browning process may have produced.

Turn on the stove to medium-high heat and then pour at least 2 to 3 tablespoons of oil into the pan. Place the potatoe slices in and once that side gets a golden brown..flip them and repeat...then remove and wipe with a paper towel to get the acess oil off..(not necessary)

try a raw potato to absorb some of the garlic

Was the ham cooked over night or left in the oven. If the ham was left in the oven with out any way of keeping it out of the temperature danger zone then it needs to be thrown away. It most likely has serious bacteria growth which can make you very ill.

The shell dissolves and your left with the "skin" under the shell. The egg will resemble a water balloon which can easily pop and make a mess.

Scale them , cut the heads off, gut them, fry them in your choice of seasoning and bread crumbs

Well genetically I suppose they could look like anything but obviously the more body mass a person has the more they have to metabolize to sustain themselves. So a tall fat person is going to have a higher metabolism than a short thin one. Also muscle has to be maintained in the same way so muscular people will probably have high metabolisms too.

Bagels harden quickly when reheated in a microwave oven. The best way to reheat a bagel is in a toaster or a toaster oven.

Usually it means all purpose flour... there are a few others such as arrowroot, potato flour and tapioca. All purpose flour is the most common. the trade is 1 TB cornstarch=2 TB all purpose flour

Well, its not so much a question of the chicken part, but the kind of chicken. Braising involves a quick fry, and then slow cooking in liquid to break down the connective tissue and soften tougher meat. If you used a younger bird, a fryer, for example, it would probably fall apart and dissolve. If you used boneless skinless chicken breast, there would absolutely no point to braising it. You want to use chicken on the bone, preferably a larger, older chicken, like a capon or a stewing chicken, and you want to use the bones, the skin, etc. in the braise.

With direct simmering, the food is immersed in slowly boiling liquid and cooked until it is done. With indirect steaming, the food is place on a rack above the boiling liquid and cooked by the steam from that liquid.

No, it is a physicalcharacteristic.

Visit: http://lancaster.unl.edu/food/ciq-can-sizes.shtml

How long you cook chili can vary from less than an hour to all day. It depends on how you cook your chili. Some people mix everything while they cook the meat then add the meat and eat it right away. Some people prefer to simmer chili all day before eating it. As long as the meat is cooked, it is fine to eat it.

not exactly it means that they face a pain as if they wrere in fire example 1.prick your skin so it bleeds... 2.then dump a bunch of salt in water. 3.put your pricked skin in the salt water. 4. Scream really loud.

Depends on what you mean neutralise? if you want to take the heat out of cooked food (eg if its still cooking) a small half teaspoon of sugar sometimes does the trick or if its cooked and you're eating it Natural yoghurt on the curry will do the trick also if your tongue cant take the heat a small piece of unbuttered bread. This is a Thai Dish and the heat comes mainly from hot peppers. I don't want to alter the flavor but it is almost uneatable. Help!

yes, its actually better to do that.

Boil it, bash it and suck it's guts out

try adding more liquid, cant say more without seeing and tasting the soup.

Defrost the pie in the glass dish on your kitchen bench until defrosted.

Then preheat your oven on bake at 180°C or 356°F.

Bake on the middle rack in your oven for about 30minutes - 40 minutes, or until golden brown.

Serve hot or warm.

Once the pie is cooked, any left overs should keep ok in your fridge for up to 3 days, but cover it.

you need to boil the water first then add the noodles

same as any potato

invented by gustave le gray in 1851 origanaly made to allow color on the back to be seen on the front