Cooking Techniques

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.

yes so long as you defrost it properly first

If you are using them in a recipe, you can use vanilla wafers or graham crackers. They won't taste exactly the same, but will work just as well. You could then add a couple dashes of ground ginger to your recipe to have a closer taste.

Depending on the vegetables, you can steam them or Blanche them. (Where you put vegetables in boiling water, then put them in ice cold water)

You can try, but its not advisable if you can possibly avoid it. Butter gives the cake a far better flavor than margarine does. But more importantly, margarine and butter have different fat percentages, and if you substitute one for another, you are upsetting the ratio of fats, liquid, sugar, and flour, and may adversely affect the taste, texture and structure of the cake.

No. The condensation of thawing causes the sugars to melt.

the leaves

Yes, it is terribly bad and wrong to melt the butter first. Creaming butter and sugar together is just smashing them together until a butter and sugar paste forms, but the butter should remain cold.

You can use a microwave. Use a microwaveable dish with lid, use a spoon of water for a cooking medium, give it a stir every couple of minutes.

Boiling some vegetables may cause nutrition loss. However, boiling other vegetables will enhance the nutritious benefits as long as they aren't boiled too long.

Answer:

For most of the vegetables, the nutrition value improves a lot, as the unwanted carbs gets burned. It also results in loss of taste. But its a great option for good health.

Valencia Oranges are generally used to make marmalade in the United States. The Seville Orange used in Spain causes too many severe allergies to be safe for use in the United States. Any company using them would soon go broke from the many lawsuits.

Depends on where you buy it. Could be couple dollars to tens of dollars. In Asia its a typical utensil to stir fry.

Raw beef will sink in water, however as it cooks it looses weight (mostly water loss) and as it looses weight it becomes lighter therefore it will rise and begin to float.

peanuts fall under a legume family like the close relative the lentil

Like any large game, you first bleed the moose so the job won't be as bad. Cut the guts out immidiately before it goes rotten. The liver can be eaten raw as it is! Then cut off the head. Skin the moose by using the knife to cut the outside away from the meat. The limbs should be cut off and the meat around the thighs should be kept. After a long time of hard work, you should have the torso meat along with the thighs and rib area in the keep pile. What to do with the fur, head, and legs, is all up to you!

Simmering, as in cooking, is generally after you have brought something up to a boil, then you put it on low heat for a bit. that's generally what simmering is.

Yes; you should never overcook steak.

Steak should preferably be cooked on a high heat and turned only once, cooking until it reaches the desired stage, for example, rare, medium, well done, and stages in between.

Test it by pressing with a finger after you've turned it: rare steak will feel soft, medium will be slightly firm but still springy, and well done steak will be firm to the touch.

Stop cooking and remove steak from the pan just before it reaches the exact stage you want it, because it needs to rest for the best flavour and texture to develop; also it will still continue to cook for a short while.

Overcooked steak, that is steak that has been cooked for too long, will be tough and lacking in flavour.

Always pre-heat your pan or griddle for cooking steak: turn the hotplate or gas to a medium-high heat and leave for a few minutes. The pan will reach a high heat, and not become too hot after you begin cooking.

Use a meat thermometer. It needs to reach an internal temperature of 160 degrees Fahrenheit.

The answer depends on what the ambient temperature is. I'm going to assume room temperature. The rate of cooling will depend on the difference between the object temperature and the ambient temperature. Using my assumption, the cookies at 150 degrees will cool faster. That is, they will transfer heat to their surroundings at a higher rate.

HOWEVER, it will still take longer for the 150 degree cookies to cool, because they have farther to go, and their rate of cooling will slow as their temperature decreases.

Yes. Just be sure to double sift the cake mix and grease the spring form pan.

wrong!! you don't have to sift boxed cake mixes!

Mozarella sticks, olives,peanuts, finger sandwiches, fruit and salad,