Cooking Techniques

It depends on the kid, some do and some don't.

The best way to prevent a pork chop from drying out in the oven is to actually brine it before cooking it. Like a marinade, a brine is basically a salt infused liquid that the meat is soaked in prior to cooking. The salty liquid actually helps the meat absorb more moisture so that it is less likely to dry out when exposed to baking.

once the food is no longer fozen and is at room temperature

Any time you are adding an ingredient which might curdle, you need to add it at the end of the cooking process, when the rest of the recipe has cooled towards room temperature. And most definitely don't add it while still on the burner.

Remove the chicken from the pan, let cool to room temperature, or close to it, then add a little of the cooled chicken juices to the yogurt to temper it a bit, then fold in the yogurt mixture into the chicken.

They Hide under the bed or in the closet

With a roast that big, I wouldn't allow x number of minutes per pound, and then assume its done, you need one of those internal temperature probes. There are these nice digital meat thermometers where you insert the probe into the meat before you start cooking, then the wire goes out your oven door, and there's a little timer attached that you can place on the counter, set the desired finished temperature, and then the alarm goes off when the meat reaches the desired temperature. You want it to go off 5 to 10 degrees before the roast reaches the temperature for the desired level of doneness, because the temperature will continue to rise for a little bit while the meat rests before serving.

If your recipe is like mine, you have a thickened lemon mixture that you add egg to. Put some of the hot mixture in the beaten egg stirring it all the time. Add about a third of the mixture to the egg to warm it up and then add that mixture back into the rest of the lemon mixture. Stirring all the time so that the egg will not cook in lumps.

you have to play pizzatron 3000 . when in menu change the lever in the bottom then it will bwcome a candy option . click start and bake candy pizzas

It depends on if you think they'll get out

i think the hershey will melt faster cuz it has no crisp n the middle that's wat i thnk

your chances are good because you have experience good traning

I heard that the general rule is 10 minutes per inch of thickness of the fish. So for a half inch thick fillet of fish, 5 minutes (that's total, not per side). But you're not supposed to round up or down, so if the fish is 3/4 of an inch thick, you cook it for 7 1/2 minutes, not seven, not eight.

21

I'm not sure that salt will help, but i do know that it's very important that you do not store them in a metal bowl.

Water evaporates at 100 so it would not be possible to boil an egg at 200

No it doesn't, except that it might tend to clump up or stick to the bottom if you don't stir it until it reaches a boil. The boiling action helps to keep it in motion so that it does not stick or clump.

That will depend completely how dry the fish was smoked. If it was smoked dry so that it is shelf stable, it could possibly be left in the smoker to cool.

If it was smoked basically to cook it, then it should not be left overnight and should be refrigerated.

"Noble gas" is not a single thing, it is a category of elements. Noble gases compose the rightmost column of the Periodic table: Helium, Neon, Argon, Krypton, Xenon, and Radon. All are gaseous at any standard temperature ranges.

Boiling points (in Centigrade):

Helium: -269

Neon: -246

Argon: -185

Krypton: -153

Xenon: -108

Radon: -61

Yes, non-stick cooking sprays can be used on silicon baking pans, although food is less likely to stick to silicon than to other types of pans.

Most bacon has been smoked, but not cooked. Microwave bacon is partially cooked.

An egg wash does not soak into the dough as it bakes but stays on top of the surface. The egg cooks in a very thin layer giving the shininess of the egg to the baked goods. One characteristic of cooked egg is shininess although we rarely notice that in ordinary cooked eggs.

Traditionally, you cook them over an open flame with tongs. However, this is REALLY HARD to pull off without burning or undercooking the papadum. A way I discovered (maybe someone else has too) is to put it in the microwave (I know this sounds crazy, but try it!) for a minute. It comes out perfectly cooked and crispy.

Yes