Cooking Techniques

By overcooking eggs you are irreversibly changing characteristics of the original state of the egg therefore you can no longer tenderize it.

It's the same as trying to turn a piece of burned toast back into soft bread.

cooking tips and tricks

Cleaning mushrooms isn't all that hard. All you have to do is rinse them off, just like rinsing off grapes. You might have to scrub off some dirt. Ta-da! You now have clean mushrooms.

ethanol boils at 78.3 degrees Centigrade

methanol boils at 64.7 degrees Centigrade

The Tudors ate peaches and apricots but only if you were rich because they were very expensive so the poor could not aford them.

brandy and port are especially good but any wine or spirit above 13% alcohol volume will combust providing it is warmed and in direct contact with a flame.

Energy of flame------->Utensil------->Water-------->Potato

Tenderizers make meats, and I'm limiting my answer to red meats and not fish, more tender primarily by weakening the protein fibers making the meat come apart more easily when it is being chewed. Certain compounds also loosen the gristle fibers, which are made of cartilage, and are distributed throughout red meat in varying degrees depending on the cut of meat, the grade of the meat and the animal, thus making them easier to masticate to the point they may be swallowed comfortably.

no because all of the chemicals would get into your food and that's just disgusting

Prior to roasting potatoes it is advisable to parboil them for about 5 minutes. Drain and place them on a roasting tray with Goose fat. Turn regularly, baste and roast for about 45 minutes to an hour on a high heat. 200 C at least. Goose fat allows you to roast at a higher heat without burning.

Generally speaking, most spiral hams are either pre-cooked or cured (which is another method of cooking) so for the most part, all you need to do is reheat the meat. Nothing says it absolutely has to be roasted, as long as its been cooked or cured previously, and even then, you could always smoke it on the barbecue if you wanted. If its been cooked or cured, you could slice portions off the bone and saute them, you could serve them cold as part of a food platter, add pieces of ham to soup or stocks, you could even grill it, if you wanted.

For flavor

It is a sweet, starchy vegetable that is normally eaten raw. if you wish to cook it, I would start simple, by baking it like a sweet potato. Taste, test, and see for yourself. These are the experiences that lead a cook to become a chef. Try it out. Boil it. I just believe you should taste it raw before you begin your journey to know the vibrancy and juiciness of this wonderful item before cooked. Then use a cooking technique that suits your tastes, I believe if you bake it wrapped in foil, like a sweet potato it may caramelize the sugars and produce an awesome end result.

Peel it and cut it (to the extent possible) under running water, and this will reduce the tendency to cry.

Feet.

To emulsify is to put to liquids together that generally separate from each other(water and oil for example). In recipes many times butter is emulsified into other ingredients(wing sauce for example). Usually the emulsifying agent in cooking is a protein(commonly egg yolk).

You can make small pancakes the same way you make bigger pancakes. Whether you make them from scratch or Bisquick, pour less batter into your skillet or griddle. Thus you have...Small Pancakes :)

Beer adds flavoring and acts as a leavening agent, so it's a better alternative than flour.

In the baking section of any good supermarket or health food shop.

Extend meat by adding a starch, vegetables, and spices. As in diced cooked meat to Starch= cooked potatoes, cubed Cooked rice Cooked noodles Quinoa Couscous Vegetables Chopped onions Minced garlic Frozen, Farah corn Frozen peas Fresh brocoli Green, red, yellow peppers Celery Carrots Spices With rice Soy sauce, oyster sauce, sesame oil for Chinese fried rice Fish sauce, oyster sauce for Thai fried rice Cajun seasoning for jambalaya With potato Salt, pepper, parsley with roast meat (.corn beef, roast beef, pork, or chicken ) for hash With pasta Cream soup, chicken or mushroom Spaghetti sauce, canned or bottled Chicken, beef, or veggie broth

If you are looking to hardboil an egg, the process is very simple. First, take a pot and fill it with water, setting it on the stove at medium heat. Let it sit until the water reaches a rapid boil, then inset 5-6 eggs for 15 minutes.

Yes, it is a good idea to sear the roast on all sides to seal in the juices.

try water sometimes it does help. or try putting something in it that contradictes the flavour of the lemon, something sweet. opposite of sour. try that it might just work

They are just like regular pancakes only thinner, so you add more water or milk to the batter. It is traditional to eat them with sour cream, plain yogurt, and lingonberry jam instead of syrup.