Cooking Techniques

Brining

The feathers should always be removed prior to cooking, as should the digestive tract.

Yes you can use paper plates in a microwave, the paper does not reflect the microwaves and is therefore not a safety hazard. Metal and foil plates, dishes or other metallic items cannot be put in a microwave. Just be very careful when picking up hot food on a paper plate.

yes. though gauze isn't as fine as cheesecloth, it would work for applications where a fine weave isn't necessary, such as bandaging and dressing a wound, or, possibly, a turkey. except for vaseline gauze, gauze usually is not infused with any chemicals, even to confer anti-microbial properties. rather, after packaging, the packaged unit is sterilized by irradiation.

You will want a gallon of water per pound of potatoes.

Bring water to boil.

Peel and cut potatoes into uniform sizes.

Put into water and boil three to five minutes or until soft.

Note. Water should reach 180F

When cooked take from boiling water and put into iced water.

Leave in iced water as long as in boiling water.

Dry and pack for freezer.

No, if I understand your question correctly, adding water to the surface would actually have the opposite effect. Chicken skin with moisture on it, for example, will never brown properly, you need to pat the skin dry before cooking it.

Now, if you are wondering if you can refresh hard bread by getting a few drops on it and then putting it in the microwave for a few seconds, that's different. That will actually work.

The majority of it is, yes. But things like Popcorn chicken and Snack patties aren't. They are cooked in the same deep fryer cookers that the chips are cooked in, along with bacon occasionally.

There are step-by-step photographed instructions for cooking risotto in the pressure cooker here:

http://hippressurecooking.blogspot.com/2010/07/risotto-in-7-minutes.html

Enjoy!

Sweet will help neutralize the heat in bbq sauces, but if you use too much heat the best way to reduce the heat is to make a bigger batch and thin the heat out. Honey is my favorite choice, but fuits are also great. Either purees, juices or actual fruit pieces.

The average amount to cook a 13 pound turkey which is not stuffed is about 3 hours. This is when you use the oven to bake it.

Cook it for 20mins for every lb.. 8 by 20mins= 160mins.. So 2 hrs 40 mins - 3 hrs..

before the experation date because it gets rotten easily

Yes it does, if you are making a sandwich or baking cakes then soften the butter, the butter although soft retains it beautiful creamy texture and is easy to work with, if you melt the butter it turns to oil, and all the solids separate out, it will never return to its creamy form

BBQ Sauce. Only add it at the end of cooking (last 1/2 hour or less) as it contains tomato and sugar which burn quickly. You should apply a good dry rub 24 hours in advance and at least 4 hours in advance if you don't have 24 hours.

Convection cooking is cooking by means of moving warm or hot air around.

You can do this in either a conventional or a convection oven. If you use a conventional oven, I would rotate the roasting pan half way through the cooking process to compensate for any hot spots in the oven. If you use a convection oven (with the fan), cooking is more even because the fan blows the hot air around the food, but you have to remember to reduce cooking temperatures 50 degrees if you leave the convection function on.

Ethylene promotes fruit (including tomatoes) ripening.

Cold water.

There is no specific traditional Islamic meal. All food styles are allowed for Muslims to eat except what specifically declared as for bidden. Refer to question below.

two large eggs = 1 jumbo egg

basically there are three modes of heat transfer. Convection - through waves like air and win, fans. Conduction - through contact. Ratiation - like heat from the sun conduction transfers heat faster than convection by putting the meat in water your switching the mode of heat transfer transfer from convection to conduction.

Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour. Bake for an additional 45minutes, brushing the ham every 15minutes with a glaze, apricot, until it is nicely glazed.

hot water can not exactly kill germs and cold wter does not have a chance but boiling water can kill all the germs

STEWING combination of solid food ingredients that have been cooked in water or other water based liquid,typically by simmering,and that are then served without being drained.

Poke some holes in it with a fork and wrap in foil bake at 300 degrees for 1 to 1 1/2 hours.In the microwave no foil and cook on high for 8 to 10 minutes.