Cooking Techniques

Bring it to the barber shop and ask them to heat it with a blower

Essentially the answer is that you can't.

Sourdough starter is what gives it its characteristic flavor. The starter is allowed to collect natural yeasts from the air and "sours" as a result. The easiest way to make a starter is to mix flour with water, which has been boiled and cooled, in equal amounts, and set it out in a warm place for a few days, mixing it once or twice. After it begins to foam or increase in volume it can be refrigerated. If it changes in color (orange, dark yellow, or brown) at any time throw it out and start over.

When using the starter in a recipe always use half of it, leaving half to grow more, and replace what you use with more flour and water.

If you don't want to wait the two days needed to make the starter, you could (this is not recommended by purists) add bread yeast to it and let it set only 12 hours to a day, to get started. Eventually, this will begin to take on the qualities of any other sour dough starter.

**Note: sourdough bread takes longer to rise than normal yeast breads, but I think it's well worth the extra time and effort. Once you start making sourdough, you should divide and feed the starter at least every other day or it will starve itself and go bad. (the yeasts actually begin to autolyse, or feed off each other.)

The procedure for cooking oxtails in the oven is called braising; which means slow cooking covered in liquid.

We usually start by dusting the meat in flour and browning in vegetable oil on all sides. Remove the oxtails to a deep roasting pan. Then using the same pan you sauteed in add chopped garlic and onion, saute then add herbs of your choosing and the liquids you would like to use. As a suggestion you could use red or white wine combined with a beef stock. Pour everything over the oxtails until they are almost but not quite submerged and cover tightly. Braise for 1.5 to 2 hours in a slow over 325 until the meat is tender and falls off the bone. You can carefully remove the oxtails and cover then reduce the sauce on the stove top adjusting the seasonings as necessary.

You can contact the manufacturer and ask if they have samples. I've done this before. There are also several web sites that catalog various free samples, for which you can apply.

Depends hugely on the size of your operation and what market you're looking to break into in the food industry.

A small chip shop/fast food outlet would simply need the relevant amount of deep friers, then it is generally best for "french fries" to buy them in bulk and frozen then cook them from said state.

With chips, as in British chips the same is needed. Except that you will want to cut fresh potatoes each day. Otherwise no-one in Britain would buy them, idk about elsewhere.

As for the market you're looking to break into and take some of. You need to take a real look at your potential/surrounding demographics etc. For example, some people still see chips, if cooked in oil and not lard/fat as a relatively healthy snack and are an entirely different market from the sort of people who want chips that have a nice full flavour to them and are cooked in fat/lard.

The History of Pizza goes way back. Some say it began in Ancient Greece with it's Mythological stories.

Vulcan worked in his forge inside Mount Vesuvius while Venus was at home. Vulcan finished a hard day's work and came home. He asked Venus what she was making for dinner. Venus was nervous, because her admirer had been at their home earlier that day, and she didn't have anything ready. So she took a piece of dough that she had set aside and she flattened it with her palms to form around shape. She sprinkled it with milk and garnished it with berries and aromatic herbs. That was the first Pizza ever made!

Margherita Pizza, as pictured above, is the most famous Pizza in the world. It was created in honor of the Queen Margherita, wife of King Umberto I. The best pizza maker in Naples invented this pizza to immitate the three colors of the Italian flag, and dedicated it to the queen.

I am going to show you how to make Pizza Caprice Step 1 To make the Pizza Dough:

Things you will need:

1.1 lb of white flour

1 oz of brewer's yeast

1 1/4 C warm milk

2 pinches of salt

2 pinches of sugar

Preparation time: 20 minutes plus rizing time

464 Calories Step 2 Pour all the flour into a bowl. Form a well and pour all the brewer's yeast into it. Step 3 Add some of the milk with a fork and then add the salt and sugar. Step 4 Add the rest of the milk while stirring. This will form the dough.

It might be difficult to say how much milk exactly that you will need. It varies every time, due to the temperature, the amount of flour, and other things. If it is too sticky, add some more flour. If it is too dry, add some more milk. Step 5 Knead the dough on a floured work surface like a counter or a cutting board. Knead until it is smooth and there is no dough on your fingers. Step 6 Cover the dough with a cloth or napkin, and let it rise for 2 hours, in a warm place. If it's cold, put a hot bowl of water underneath it. This will work very well. Step 7 Now you can start with the toppings. Prep time: 10 min.

Calories: 807 Step 8 When the dough has risen to about twice the size it already was, divide it into four pieces. Roll out each piece on the floured working surface.

The portions are enough for four 12 inch round baking sheets if you like the crust to be crispy. If you want it softer, divide the dough in half and use only two pans. Step 9 Oil the sheets with 1 tablespoon of olive oil. Put all the dough onto the sheets. Poke a fork into the dough six or seven times to let it breathe. Step 10 Tomato sauce:

Mix the pureed tomatoes with the remaining olive oil and season the way you like it with salt. If you want to add some color, put 1 tablespoon of dried chives into the sauce. Step 11 Spread the sauce over each pizza you make so that there is about 1/2 inch of space before the edge. Allow it to rise for 20 minutes in a warm place. Step 12 Preheat the oven to 425 degrees F, and start preparing all of the other ingredients! Step 13 Cut the artichokes long ways into thin slices. Step 14 Half the olives and the mushrooms. Step 15 Cut the mozzarella cheese into small cubes. Step 16 Set all the toppings aside and bake the pizzas for 15 minutes and then remove them from the oven. Step 17 Put all the olives, mushrooms and artichokes on top of the pizza, and then the mozzarella last. Step 18 Bake again for 5 minutes, or until you think it looks done! Every oven is different. Now your pizza is done! Enjoy it!!! == * Pizza dough for 4 people( I will explain how to make the dough) * 14 oz of pureed tomatoes (passata) * 2 oz of mushrooms (champignons) in oil * 2 oz green olives * 2 oz black olives * 10 artichokes in oil * 8.5 oz mozzerella cheese * 3 tablespoons extra virgin olive oil * salt

You don't. Fish have no legs.

You could dilute it by adding more of everything else.

No

yes, i can! im a chef, whats your q.?

Put a layer of sand in the tandoor just about 2 inches deep, and place the mixture on it using a baking paper. Cover the lid of the tandoor using maida to seal it. Keep the flame to medium for about 1 hour usually, depending on the cake mix.

Cilantro is the herb most used in salsa. It is the leafy growth of the corriander seed.

To cook cornmeal like polenta, bring water or broth to a boil in a pot, typically using a ratio of about 4 parts liquid to 1 part cornmeal. Gradually whisk in the cornmeal to prevent lumps, then reduce the heat to low. Stir continuously for about 30-40 minutes until the mixture thickens and becomes smooth. Once done, you can add butter, cheese, or seasonings to enhance the flavor, and serve it creamy or let it cool and set for slicing.

transmission, I'm afraid--may be able to coax t a bit by gently revving engine, kryword gently. :-)

It's all basically aesthetics. Most pasta tastes and is made the same. It's flour, egg, salt, and maybe a little water. Then it is pushed into different shapes by the pasta machine. I like pasta with little crevices so it holds more sauce. So feel free to use bow tie, linguine, elbow, shell, spaghetti, angel hair etc. interchangeably. You don't really eat pasta for the pasta taste, you eat it for the sauce taste. JUST DON'T OVERCOOK IT. I meant that kindly.

Add coconut cream.

It is all based upon the temperature of the food, check the temperature often. Depending upon the quality of the serving vessel it can last several hours.

I'm sure there are many variations of the BLT, however the basic ingredients for a BLT are in the name. Bacon, Lettuce, Tomato.

Southern style BLT (Texas & Louisiana) from my experience is fried bacon on toast with mayonnaise. To layer the BLT the way I did in the restaurants I worked in. First piece of toast, light mayonnaise, lettuce, tomato, then bacon topped with light mayonnaise on final piece of toast.

I was taught there were two main reasons we layered the BLT in this manner.

1. the bacon on the BLT is hot, heat rises, placing the bacon on the top of the BLT helps prevent the heat from the bacon to cause the lettuce or tomato to become soggy from heat, after all, lettuce and tomato on a sandwich are best served cold.

2. placing the tomato between the lettuce and tomato will help prevent the juices from the tomato soaking too much into the toast making the sandwich soggy.

So Top to Bottom (since I told the steps bottom to top)

Bacon - Tomato - Lettuce

Bottom to Top

Lettuce - Tomato - Bacon

no. because acid isnt a gas u no

According to Wikipedia, it's a plant known variously as the Indian nettle, the three-seeded mercury, or the Indian acalypha.

Yes, it is a good idea as this has a lot of flavour in to. You can boil the sauce to evaporate the excess liquid and make the sauce thicker and more concentrated.

Three sticks and 2 more tablespoons from a fourth stick.

The fish can be cooked in a variety of was, fried, grilled, poached.

First, think about where the chicken came from: your chicken likely came from a place called a 'butchering plant', where they first butcher the chicken, pluck it and drain the blood and other fluids out of the meat; all done by machine and hand.

Second, they have to package the meat, which is usually done in plastic. You never really know who or what has touched your meat, or the wrapping that it comes in.

Plus, any fluids that weren't drained from the meat will settle in the bottom of the package, and eventually thicken into something that seems like water-colored milk. All in all, it is altogether safer, healthier and more reassuring to wash all meat (with the exception of ground beef and certain sea foods) before cooking.

-Hope I didn't spoil your appetite

When they mean to make the meal delicious, when they mean to do anything related to cooking and when they mean to stick to their diet while cooking but the food is too good to pass up.