Cooking Techniques

A false boil is basically a cooking "old wives tale." It was based on the assumption that placing a lid on a pot of water to boil it caused pressure to build up which caused air bubbles to be forced into the water, giving an appearance of a boil, when boiling temperature had not actually been reached. In actuality, the lid helps the water to reach the boiling point faster.

to get sick or cry for real

It is much cheaper to buy regular eggs, and separate the whites yourself. You can do this by cracking open an egg, and tipping the yoke into each half of the shell, while carefully letting the whites fall into a separate bowl/pan.

Simmering is done at higher temperatures than a submerged poach, and can use less tender food items and larger portions.

try adding lime juice as it will neutralize the base

10-15 mins

You can make meal-size plates and put them in the freezer to use as you need them. You can fix breakfast plates, lunch plates, and dinner plates. Take out a breakfast plate at night from the freezer to the lower compartment to allow it to thaw out for in the morning, then heat it in the microwave for breakfast. Follow suit with the rest of the meals - one at a time. Worked for me when I was single, working 8 hours a day, and going to night school.

That will vary depending on the individual stove.

Progressive grinding is when you start out with a large piece of spice or food that you intend to make into a finer powder. For example, if you take peper corns and grind them in either a mortar and pestle, or a food proccesor, and start at the lowest setting for the shortest time, you will still have large grounds and large pieces. The longer and faster you grind, the smaller the pieces and the finer the pepper will be ground. works with sugars, flours, other spices, wheat, corn, corn meal, and other types of grains and nuts. Can also be used with dried fruits to add to breads, and toppings.

We used to catch Gudgeon and fry them in a little fat on the river bank they taste very earthy.

There is a product you can buy called certo. There are recipes with the insructions for making most jams and jellies. It has both cooked and uncooked jam recipes you just have to be sure to follow it exactly or it will not work.

Add more bread to the stuffing and mix well. You may need to adjust the other ingredients too.

If your meat is very fresh, you can make patties up to one week in advance - but I'd recommend no more than a day or two (unless you intend to freeze them).

I prefer to make patties the day before and refrigerate them - they tend to hold up better on the grill. They will fall apart more easily if they if they go on the grill immediately after being formed by your warm hands.

On howstuffwork.com under the health section, the following recipe is given for a tea that helps with intestinal upset: 1 tablespoon dried chamomile, 1 tablespoon mint, 1.5 teaspoons witch hazel, and 1.5 teaspoons thyme steeped in 3 cups of water. It doesn't specify, but I would guess they mean witch hazel leaves, but it could be bark....either of which you can find with an herbalist or a buy online through a Google search. Hope this is helpful! ~Beckie

STEP:1

Make pizza dough first:

2 cups flour,

1 table spoon sugar,

1 table spoon salt,

yeast small packet mixed in warm water,

1 table spoon of olive oil.

(Mixed together) Make a good mixture.

Then keep aside for approx 15-20 min(it then gets double in size approx)

STEP 2:

Make round shape with dough.

Apply pizza sauce or tomato puree on it leaving 2 inches from edges.

Then add chicken or whatever stuff you like.

Add Mozzarella and cheddar cheese.

Add toppings like tomato,onion,some oregano(italian herbs easily available on stores),rose merry, red chili,salt,black pepper and then finally put your pizza in oven(first let the oven preheat) at 220-250c for 15-20 min meanwhile keep checking your pizza.

As the soup is heated, it expands and takes up more space.

The danger range temperature wise for food is between 40 and 140 degrees F, this is where bacteria grows at exponential rates. Personally I have consumed similar food left at room temperature up to four hours later, I wouldn't recommend it, but it didn't "kill" me. I personally wouldn't eat any similar food left in 90 degree summer heat after four hours but I seriously doubt its going to kill you, at worst it may make you sick.

Blanching when cooking, is scalding vegetables and then putting them in ice water to preserve color. Blanching concerning health is the loss of color in skin due to transient ischemia.

No, because everything would taste different then it does when you can smell. You can taste better without seeing, but you have to smell to get the right taste.

physical, chemical, and biological

It will cool it down faster, but the outside is likely to appear cool and the centre will still be hot, so if you are putting a filling inside it may not be wise to rush the process.

Lemon juice is not a clear juice, you can buy lemon juice that has been filtered to remove the cloudiness, but I don't think it tastes the same, myself.

Trusting a chicken

Briskly whipping with a whisk or using a mixer at high speed will add air to eggs and make them fluffy.

Cake feels warm when it comes out the oven because it is warm. Food retains heat, and even continues to cook after it has been removed from the oven. One of the reasons why you are supposed to put a cake on a cake rack when you take it out of the oven is because it is still warm, and if the cake doesn't have good air circulation on the bottom, the steam at the bottom of the cake could make it a little moist, or mushy, affect the texture.