Cooking Techniques

No. Boiling water just changes the state of matter. From a liquid to a gas. still 2 hydrogen and still 1 oxygen

Broth is not necessary. A bit of water in the bottom the pan under the roasting rack will do the same thing. It prevents the turkey fat from burning to the bottom of your roaster, and it will make an excellent broth on it's own. No need to have an added expense. If you are not making giblet gravy, you can make your gravy with the "pan drippings" in the roaster. It's a better flavor, especially if you take the time to deglaze the pan..all that wonderful turkey bit in the bottom makes better gravy.

Hmm Im not so sure .

I have just cooked 700 grams of red potatoes, mashed them, and they lasted three meals for one person. You can't specify an actual nimber, because reds, like all potatoes, come in various sizes.

Sorry honey...you burned them. The best you can do is to warm them and add a bit of sour cream to disguise the taste. Or cover them with gravy! Yum.

If you are speaking of deli thin, you must have a very, very sharp knife and a cold piece of turkey. It helps to even freeze the knife, but do not transfer the heat of your hand to the bird. Work quickly, using a sawing motion. Let the turkey fall away from the knife, worry about the rest of the bird...that slice will still be there.

It is a fact that any meat will slice better when cold.

yes

Clean your oven first.

somewhere between 100 and 650. it doesn't really matter.

Live crabs are cooked simply by steaming for 15-18 minutes, or by boiling for approximately 10 minutes in water. Beer, crab boil spices, or other flavorings can also be added to the water if desired. In Cantonese cuisine, the crabs are sometimes deep-fried or broiled, then stir-fried with green onion and sliced ginger.For ideal freshness, Dungeness crabs should be cooked as soon as possible after catching, and many crab boats have steaming pots on board and will cook and pack the crabs in ice for delivery.

Sauteing the raw meat in a pan until all pink is gone and meat has turned brown.

to THICKEN the bean soup. If you leave it covered, steam forms on the lid, which turns to water and dilutes the bean soup.

To make potato candy you need to have a lot of powdered sugar (aka confectioners sugar), a small potato (the smaller the potato the less sugar you need), and peanut butter.

1.first you take the potato and wash, rinse, and peel. Next take a pot and fill it with water. Then put it on the stove and turn it on high.

2. After the water starts to boil lower the temperature to medium and cover.

3. When the potato starts to soften (enough for a fork to be easily be poked through (approx 10 minutes) ) take the potato out and then put the potato into a metal bowl. Then mash the potato with a fork.

4. Next take the sugar and put about 1/2 cup of sugar in the bowl and mix it together with the potato with a metal fork. Keep on repeating this process (remembering to only put a little amount of powdered sugar at a time) until you get a even, contestant doughy stuff.

5. Next take a little more powdered sugar and coat a cutting board and a rolling pin with it so the dough won't stick to either one.

6. With the rolling pin take the dough out of the bowl and put it onto the cutting board and begin rolling the dough into a evenly thick sheet of dough. Not to thick not to thin.

7. After you have rolled the dough out take the peanut butter and spread it onto the dough. Make a consistent spread with the butter.

8. When you have finished spreading the yumminess, take the sugar and coat your hand s with it to keep them from sticking on the dough.

9. Next take the dough and roll it up so it makes a long log of candy.

10. Leave the candy to sit for a little while to get all of the moisture out and then sprinkle with a little more powdered sugar if you want, and cut the log into bite sized pieces and enjoy!!!

get new meat.

Anything with a little bit of moisture can be used in a blender. Fruits are good to put in the blender. Drinks are a great thing to make in blenders (such as frozen drinks).

Yes; but half the rest of your ingredients so they dont' overpower the taste. You will also want to reduce your cooking time as well.

Large ?

Put into a bowl containing water and a small amount of vitamin C powder

theres lots of ways of cooking fresh sardines. It depends on how you want it to taste, how you cook it oh...and you could even make one up

hope it was what your looooooooooooookin 444444444 :) (: ^_^ T_T *_* %_% @_@ $_$

Lamb chops grilled over a wood fire is an excellent dish.

Clean and rinse. Salt inside. Stuff with chopped celery, onions, garlic, and tomatoes. Rub the outside with butter or oil, and season generously with salt. Wrap completely in foil, place in a dutch oven or roasting pot with a lid, and roast at 350F for 2 hours, then remove the lid and foil, and broil to brown the skin.

Whole fish:

Fry method

Score it on both sides. Rub a little salt on both sides. Slice ginger into rounds. Heat up some oil. Put in the ginger and fry it a bit then put the fish in there. Fry about 8 min on each side or until done. Yum!

Steam method

Score it on both sides. Rub a little salt on both sides. Juuilenne ginger and scallions (green onions). Stuff the inside of the fish with ginger and scallions and top with scallions and ginger. Steam for 20 minutes. While hot, pour some seseame oil and soy sauce on top to taste. Yum-o!

Belt the daylights out of it

Yes, they will plump up if you soak them in water. They'll never turn back into fresh grapes, though. Pour on hot water, enough to cover them and let them stand for about 2 hours. That is the best way to prepare them before putting them in rice pudding or fruitcake.

It is all in the frying!! The secret is the double fry. Fry your food until it is almost done. This applies to everything: fries, chicken, fish, eggrolls, poppers ANYTHING!! then let it set for 2 minutes while your oil reheats and then flash fry it for 30 seconds and CRUNCH. Remember to season or salt right away while oil is hot on the food.