Cooking Techniques

If the food is wrapped or in an enclosed pot then it is called Baking as in baked Beans

If the food is placed directly on the embers then is is roasting or charring.

how it works: The shape of a wok allows you to control the speed that food cooks. The bottom of the wok gets the hottest. Food is left at the bottom to cook at a high heat. The food is pushed to the sides of the wok, when you want to cook at a lower heat. basic recipe: Basic stir-frying Typically a small amount (1-3 tablespoons) of peanut oil, soy oil, sunflower oil, or canola oil is placed in the wok and heated under full burner heat. Fresh chopped garlic and ginger are often added to the oil to flavor it, then quickly scooped out before burning or turning brown. The first item to be cooked, for example, sliced meat, is stirred in the very hot oil until hot, then pushed up the side to regulate the amount of heat on the meat or cooking items. The meat may be returned to the oil and then flipped and pushed to the sides several times until the cooking is done. The hammered ridges or dimples along the side of the wok "grab" and prevent the meat from slipping back into the oil at the bottom of the wok. There is a misconception that the cooking items are merely pushed around. The technique in stir frying with a wok is traditional to flip and push the cooking items from the centre of the wok to the edge of the wok. This technique regulates the distribution of heat. Once cooked, the meat is often scooped out with a Chinese strainer to a side plate and the next ingredient such as vegetables are then cooked in the same manner, strained out or held against the side while any leftover cooking oil is thrown out before all of the ingredients are typically thrown back together, with sauces, seasonings, liquids, corn starch mixed with a little water for thickening, stirred and covered for a final heating for a minute or two or until smoke begins to escape from the cover. This way the chef controls the length of cooking for each item and the food does not cook sitting in the oil. Skillful chefs, when stirring food in a wok, they can turn the food materials in it up-side-down as a whole by waving up the far side of the wok a little. This waving skill can make mixing and stirring very quickly done. This is important when cooking dishes that require short cooking time.

Even though it's off the grill, it's still hot. When meat is hot, it cooks. It's as simple as that. In fact, after grilling meat, you should let it "rest" for ten minutes. This lets the internal temp cool down some and allows the juices to retreat back into the meat. Makes it a lot more juicy!

I'm not sure if this is the policy in every state, but the mother can give her baby her last name or the fathers, whichever she chooses. The father doesn't have to sign the birth certificate. This seems strange, i know. But with my children, my husband wasn't there and i filled everything out myself in the hospital. My sister had a child with her boyfriend at the time, and she decided to give the baby her last name, it was never questioned by anyone. There is no law stating the child has to have the fathers last name.

It is a quote from Mr. Magorium's Wonder Emporium.

Sometimes to make them hard.

In food coloring it is about 5 drops of yellow to one drop of red food coloring.

An egg takes 12-15 minutest to hard-boil. It doesn't matter how many of them are in the pot so long as the pot is big enough to contain enough water to cover them all.

80 x .0825= 6.6

$80 + $6.60= $86.60

100-86.60=$13.40

You will receive $13.40 in change back

http://www.biocompost.org/en/introd.shtml

Yes, but there are many more things to put in, like sugar.

It depends on the region to wher the potato belongs to , but generally it varies between 75 to 85 %

If you add too much salt to the water what ever you cook in that water will also be salty. Pasta cooked in over salted water will result in salty pasta. The same applies to any startch cooked in over salted water. You want to add just enough salt to add a little flavour to the item you are cooking.

They are potatoes that have been removed from the soil before they are fully grown. Baby potatoes are also known to be picked early to give them their sweet, buttery flavor and small size.

any baking potato, not too moist, not too fresh (but not growing either)

first to practice take a potato and cut it in half then cut the ends off and box the sides. To get the tourne going cut the edges off first while cutting the potato in a oval motion (think of cuting the outside of an egg and how the angle would feel). After you cut the edges start to cut the potatoe every 1/7 of a turn. You want to end up having 7 sides. Get a bag of potatoes and start practicing. Once you're used to the half-piece of potatoe, use 1/4 of the potatoe to tourne. It should be approx. 2 in. long and 1/2 in. wide.

Replace Kidney Beans with another type of bean (exa. Navy Bean). Dont use so much chilli powder or paprika. Add cumin powder instead and of course serve with sour cream to cool it down.

Cut the potatoes roughly into pieces slightly larger than the final size desired. Cut of the toop and bottom of each piece so they are flat and parallel. Hold the potato between the thumb and forefinger. Use a paring knife to cut downward toward your thumb with a curving movement of the blade. Turn the potato slightly and repeat the motion. It should have roughly the same shape as a small football flat on each end and seven sides.

It is possible yes, just don't over cook them or you will end up with baby food when you reheat them. Put a pot of water on the stove, bring it to a boil, then add your veg and bring it back to a boil. Remove them from the heat and immerse them in cold water to stop the cooking process. They should keep in the fridge till you're ready to use them.

To have stuffed shrimp, you want to start with "jumbo shrimp", the largest of the species. Then you simply "butterfly" the shrimp by cutting along the curled inside of the jumbo shrimp, but not all the way through. That will allow a place for the stuffing. If you use smaller shrimp, you won't get much stuffing into it. Here's a really good stuffed shrimp recipe you can try... http://www.crab-o-licious.com/cajun-crab-stuffed-shrimp-recipe.html

* The internal temperature should reach 160 degrees F

Heavy cream is the term used in the USA for cream with a high fat content of over 36%. There are similar creams around the world and the actual fat content varies from country to country but the important figure to know is 30%. This is the minimum amount of fat needed for the cream to whip successfully and to be able to withstand heating and acidic ingredients. If the fresh cream contains at least that amount or more it should work in recipes using heavy cream, to be absolutely certain though you should try and find one that is over 35%. The actual fat content of whipping cream varies from country to country but would normally be 30% or more, it is not exactly the same as heavy cream but can often be successfully used in recipes as a replacement. I don't recommend using very thick creams like clotted cream or plastic cream which are over 50% fat as these are best used just for spreading.

Nestlé All purpose cream from the Philippines actually contains less fat than heavy cream that but due to its manufacturing process and additional ingredients it can still be used in place of heavy cream in most recipes and I believe will be suitable for your pasta sauce.

Evaporated milk can often be used in recipes in place of light cream or half and half but is not generally a suitable replacement for heavy cream.

Always cut meat across the grain. In the case of a tenderloin cut what is called medalions. Lay the meat on the cutting board and and cut your steaks across the loin.

If there is most people do not know what that is.