Cooking Techniques

Leavi it out in the sun and keep away from water.

In a covered container in a cold fridge, covered in marinade, depending on the marinade anywhere from 3 days to over a week, as long as it is stirred.

It seems to be an oxymoron to call marinated beef 'fresh'. Depending upon the marinade, it could be adding acid, salt and/or sugar which could have some preservative properties that might allow for a longer shelf life compared to non-marinated beef.

Use a recipe from a trusted source and don't push the time table to it's limits.

Any one of these substitutions will work instead of an egg: 2 tbsp corn starch

2 tbsp arrowroot flour

2 tbsp potato starch

1 heaping tbsp soy powder and 2 tbsp water

1 tbsp soy milk powder and 1 tbsp cornstarch and 2 tbsp water

1 banana for cakes Milk for an egg-glaze on pastries. Or, depending on the dish, mayo or salad dressing (Miracle Whip). Either of these two makes pancakes very fluffy.

It depends on the soup. Personally, adding things such as soy sauce and peppers works for me.

Salted sardines can be used for eating on sandwiches, cold salads and crackers. The sardines should be soaked in fresh water to get rid of the salt because it is a preservative and not meant to be eaten.

First you take a cup and fill it with witch ever kind of drink you want then you get a stick and put it through a napkin then you put the napkin in straight in the cup then put it in the freezer then wait 3 and a half hours take the napkin of then take the cup of and enjoy!

Because it brings more force and weight to bear on the cut.

Tomatoes are highly acidic and this likely is the cause of the bitterness. You might consider adding a pinch of sugar to the sauce to see if that helps reduce the bitterness.

Probably to help the potato cook faster because of the heat conduction capacity of the nail. Though I would think an iron nail would rust inside the potato. I have aluminum nails that are designed for this.

You can cook them with olive oil, flashed in a skillet for 4 to 6 minutes depending on how you like them. I like mine to have a little pop. Just before they are finished you can add thick bacon (you've already cooked). I break the bacon into small pieces, and sprinkle them acrosss the top. Then I add half a fresh lemon with crushed pepper. Then I gently stir together and plate up, before your bacon gets to soft.

Another wonderful thing to add is mushrooms, also, already cooked until slightly chewy, so the are a great brown color. This has to be cooked before because, it will take longer than the asparagus. Combine at the same time as above . Then add lemon/pepper, wait a minute, add a splash of good drinking white wine to clean your skillet, stir to mix flavors and plate up.

Last but not least you can steam them for 4 minutes, then put into a very hot oven with shredded cheese spread lightly across and let that melt for 1 to 2 minutes. Add salt and pepper as you wish. I think the dryer cheese work best. Enjoy!

I would not normally recommend this as honey contains moisture (liquid) that granulated sugar does not, also honey is sweeter than granulated sugar. Not only that, honey has it's own flavor and there is a big difference in the two taste.That being said to use sugar in place of honey in a recipe per cup (approx) use 1 1/4 cup sugar plus 1/4 cup more liquid.

Kale is best gently steamed. Place a bunch of kale in a steamer over a pot of boiling water and steam for about five minutes. You can then lightly salt it or add butter. Kale is also great roasted in the oven.

Don't cook your eggs for longer than you have to and when they're finished cooking plunge them into cold water to stop the cooking process. Begin with room temperature eggs, as soon as the water comes to a boil, remove from heat and cover, let stand for 18 - 20 minutes. Remove and put in cold water. This will prevent cracking, green yolk, and will result in a tender, not rubbery, white. I I got this process from a Sara Moulton show years ago and have been using it ever since. Also, for easier peeling, don't use super fresh eggs.

steak is a very precise meat to cook to someones taste. with it being frozen that would make it even harder as by the time the core of the ribeye is how you like your steak the outside will be overdone. you would be best putting it into the fridge the day before use

yes, due to the length of time it takes to bake a ham, you need to protect the outside of the ham from getting tough. the moisture in the ham would dissipate too

The boiling point of chlorine is 239.11 K, or -34.04°C.

To avoid drying out your brisket while other meats smoke is to wrap it in foil. This holds all the juices in while protecting the meat from any excess or prolonged heat.

It depends on the size of the lemon, but usually the zest of one lemon is more than one teaspoon.

Borough market moved to it's current site in 1757 within the grounds of Southwark cathedral. It was in the original declaration that the market would not trade on a Sunday. This has been adhered to to the present day.

Put enough water in a pan to completely submerge the egg. Add a little salt or vinegar. Bring the water to the boil. Add the egg. Boil for 3 - 5 minutes depending on personal preference. Soft or hard boiled.

this might sound wierd but it's a SUPER healthy way to "not'eat eggs. Go to a health food store and get chia seeds. mix a tablespoon in about 1/2 cup water and let sit. It becomes an egg substitute and is full of Omegas and other great nutirients. go online, type in "chia seeds" and "cooking" and see what comes up. I use them all the time in all my cooking and salads, cereals etc...... good for you!

the convection oven is the same as an ordinary oven except it is fan forced like some ordinary ovens. you need to reduce the suggested temp by 10 or 20 degrees depending on the available preset degrees. the fan force makes the oven cook evenly throughout but there could still be a a little variation.

hope that helps

Slice the squid into rings, dip into flour and shake off the excess, then coat with a light batter and deep fry in hot oil for 1 to 2 minutes, (no longer or they will become tough as rubber), turn out onto kitchen paper to drain excess oil, serve immediately with a slice of lemon...... enjoy.

No, you can't. One has nothing to do with the other. Depending on several factors: what type of sausage (hot dogs are already cooked....); how hot the fire is; whether the sausages are directly on the grill over open flame or off to the side, stuck in a pan; how close the grill is to the heat source, etc, etc, etc.