Cooking Techniques

Baked with herbs and butter, but frying in corn meal is best.

The first step in trussing a turkey is to turn the bird breast side up. Then cross the legs and take kitchen twine and tie it over the legs. Take the first joint of each of the wings and tuck them under the bird.

The alternator is over charging. you need to have the charging sytem checked.

Most references that I've found suggest adding a bit of brown sugar or honey to the chili. I'd start with just a little bit to see how it works. Then, if necessary, add a bit more.

you Might try adding some cinnamon as well not much a sprinkle each time after mixing it in-i added 1/2 teaspoon to a 5 gln pot of chili and it worked great to taking out the bitterness and sour taste out

First off, traditional tri-tip is seasoned with a rub. The common ingredients include; garlic salt, parsley, sugar and pepper. Save yourself time and buy a pre-mix online that many use everyday. It is called SLO Seasoning and it was made by someone who loves and knows tri-tip! They will even send you a free sample, just e-mail info@SLOseasoning.com

keep it on a low heat

BEFORE YOU PUT YOU CASSEROLE INTO THE MICROWAVE, THERE IS TWO POINTS YOU NEED CONCERN.

FISRTLY, THE MATERIAL OF YOUR CASSEROLE IS SIUTABLE FOR MICROWAVE. LIKE HIGH BOROSILICATE.

SECONDLY, THE RIGHT SIZE OF THE CASSEROLE TO FIT FOR YOUR MICROWAVE OVEN.

HERE A CASSEROLE CAN MEET YOUR DEMAND. OUR FACTORY DID THE TEMPERATURE TEST FOR THE PRODUCTS.

Advantage :

1.The high borosilicate glass has low expansivity (3.3-3.8), capability to endure the thermal shock(≤800°C),and large range of temperature leap (≥120°C). Even long time heating or freezing, it will never be deformed.

2. The products made of high borosilicate glass are environmental and do not have harmful factors for human.

3. The material of high borosilicate glass products is very dense, non-absorbency, and has strong capability of acid-resisting and alkali-resisting; so that the products remain none stink of food.

4. The high borosilicate glass products have strong capability of shock resistance and abrasion resistance, so that no scoring occurs after long time use.

5. The high borosilicate glass products are safe to use in microwave oven, oven, refrigerator, etc, and washable in dish-washing machine.

6. The high borosilicate glass products are Crystal-clear to see what dishes in at a glance, and can be used directly on the table to show out the delicacy to make a fabulous atmosphere of dining.

Sure you can. But who are you going to get to eat them? There is such a thing as rose tea and rose water which require the preparation of roses with hot water. Rose tea is a good thing to drink. Rose water is good to smell and is supposed to be good for your skin. Experiment. Cook up a bunch of roses and see what you get.

i recommend fogu.com/hm6. they give you many recipes.

When cooking bacon instead of putting it on paper towels to drain try a cooling rack.

First take a knife with a sharp point and cut a cross in the skin on the top of the nectrine, then plunge the fruit into boiling water for about one minute, remove and plunge into ice cold water to refresh and stop it cooking, the skin will have shrunk slightly and began to split from the cross you made, you can peel the fruit from here if you want to.

If you want to thaw out frozen STUFFED peppers, like bell peppers, I would move the peppers from the freezer to the refrigerator the day before I intended to cook them. Anything that thick will require a while to defrost, and it shouldn't be left out that long. If you want to thaw out something as big as a poblano, if its been stuffed, I'd also defrost in the fridge. For smaller, unstuffed chilis like ancho poblanos and the like, I think you could just pull them out 30 - 60 minutes beforehand and defrost them at room temperature.

Paraffin wax is known as a preservative, many kinds are made from palm oil, vegetable oils, and to a lessor degree some synthetic resins with a few other things, depending on the manufacture. Its also called Baker's wax, its used in recipies, very common in making chocolate candies, it keeps them from melting and makes them shiny, they also coat some fruit with the wax. Its also used as a general purpose wax for Snowboards, Ski's, and many winter sport blades, it makes them glide easier over snow an ice.

Curries come from various Asian countries including India, Sri Lanka (Ceylon), Myanmar (Burma), Thailand, Malaysia and Indonesia.

Curries differ greatly in their taste and content, not only between countries but also within countries. For example, the curries of India are different than those of Malaysia and Indonesia and in India the curry cuisine in the north is not the same as that in southern India.

In addition there is the chef factor. No two cooks make identical meals. Every good cook has his or her own special style and adds that individual touch to a meal.

Essentially a curry is a spicy recipe but the way the types of spices and herbs are used differs considerably from country to country.

And not all curries are hot. In fact there are more mild curry recipes than hot ones and these are designed to give a cleverly balanced blend of the various spices and herbs used, some of which have delicate and highly sophisticated tastes.

In Indian cooking, for example, this contrast is demonstrated in the difference between the hot vindaloo and Madras curries and the mild kormas.

Generally speaking, commonly used base spices and herbs include coriander, cumin, cardamom and tumeric, especially in India.

Indian curry powders are famous throughout the world. Some famous brands are Eastern curry powder (http://easterncurrypowder.com), Honee spices etc.

Depending on the recipe involved, other items can include things like chilli, curry leaves, garlic, ginger, garam masala, onions, lemon grass, cinnamon and pepper and mustard seeds.

In Thai, Malaysian and Indonesian curries a regular flavouring ingredient is shrimp paste and coconut or coconut milk is used consistently. Curries in these countries can also be hot or mild and due to the coconut content are often sweet tasting. In Thai cooking lime leaves and basil leaves are often used in curries which gives them a distinctive taste.

In Sri Lanka (Ceylon) spices are dark roasted which gives them a different flavour than Indian curries and meat items like chicken are skinned before cooking which also effects the flavour of a curry.

In Myanmnar (Burma) curries are based on garlic, ginger, onions and chillies and are generally watery and delicately flavoured.

Some curry recipes in Asian countries date back several hundred years and many of the meals we today take for granted were once the sole reserve of royalty and the rich.

An important point about curries - and most other Asian meals - is their health giving properties.

Many of the spice and herb ingredients used provide exciting and satisying tastes but they also have long established health and medicinal values. This is additional to the vitamins and protein provided by the meals.

Added to this are the health benefits of the fresh vegetables that are usually included in curries.

For easy and quick preparation, there are now many and varied curry powders and ready-made curry sauces and pastes available but nothing can beat the taste of a curry prepared with fresh herbs and spices.

Finding a curry to suit your palate is a matter of trial and error. Unless you are accustomed to hot spicy food it is best to start with mild curries. Once you find a recipe you like you may soon join the millions of curry addicts around the world.

Put eggs in water and bring to a boil. Remove pot from heat as soon as boiling temperature is reached. Keep the lid on so that the water remains at slightly below boiling point. Recommended times to start with, but you may have to experiment, as the actual time required also depends on the size of the eggs, the number of eggs, the temperature of the eggs when they're placed in the pot, and the temperature of the water: Semi-liquid throughout... cook 2-3 minutes Soft boiled eggs; barely solid outer white; milky inner white; warm yolk; spooned from shell... cook3-5 minutes

Chocolate cake is a food that players can make with a cooking level of 50, heals 150 life poins when consumed and yields 180 cooking experience for making a cake and 30 cooking experience for adding the chocolate. Each slice of chocolate cake heals 50 life points when consumed, which is 10 more than a plain cake. When one bite is taken out, it becomes a 2/3 chocolate cake. When two bites are eaten, it becomes a chocolate slice.

Sources: http://runescape.wikia.com/wiki/Chocolate_cake

yes I suppose if you put it in there long enough it will start toasting

You can't save a stew, casserole or similar dish that has been burnt, even partly burnt.

The burnt part might look as though it can be separated from the part that's okay, but the burnt taste will be right through the whole thing.

Look on it as a cookery lesson in what not to do next time. The good news is, if you have a pet dog it won't mind a bit of burnt taste, so the food won't be wasted.

As a footnote: soak and wash the pot really thoroughly so no burnt taste remains. As with all dishwashing, don't use too much detergent: it won't make your dishes any cleaner but will leave an invisible residue which might affect the flavour of foods cooked in the dish in future.

Well aside from skimming it off which simply involves using a ladle placed slowly down into the soup until just the grease pours slowly down over the lip of the ladle, you can use paper towels or bread (although that's not economical). The best way is to go to a cookin or grocery store like Safeway or Raleys/Knobb Hill Foods and buy a grease separating measuring cup. Then just spoon the grease in and pour the soup out!

The answer is you need to 'pulse' it.... in other words put a small portion of butter in a dish and put it in the microwave, turn the microwave power to it's lowest setting, turn on the power, count to 2 and switch off, repeat this 3 or 4 times then check the butter, stir it and if it's not soft enough return to the microwave and repeat the above until it is soft.

Halve the squash and remove the seeds. Place about an inch of water in the bottom of an oven safe pan, and place the squash in the pan cut side down. bake at 400 F. For an hour, or until easily pierced with a fork. Scoop out the flesh, and top with butter and brown sugar.

If it curdled just from the cooking process, it is fine. Too much heat, an acid in another ingredient is no problem. The curd is just the protein in the milk clumping together.

I think it keeps them from drying out. And moisture in

1. Wash the minnow with clean water, but don't need to clean the guts.

2. Mix 50% cornflour and 50% white flour. This will help the flour to stick with fish better.

3. Deep-dried until turn to gold yellow color.

4. Take the minnow out and sprinkle with salt and pepper (or chili powder if you like spicy food)

Eat the whole minnow with head (Don't worry, they wouldn't bite). It tastes great!