Cooking Techniques

You crop off its balls, dice its sack in stripes like pasta and cook it and put it on chicken breasts. Add seasoning!

What kind of gravy is it? If a Beef based Gravy you might could add some more salt depending on how sodium consious you are. I have also been known to try Black Coffee

if the Coffee makes the gravy too thin then take some Corn Starch (About 2 tsp and mix it with some Cold water add to the gravy and bring to a boil and this will thicken it if not thick enough then add more cornstarch a little at a time just like you first did until desired thickness, this should also going to steadily be decreasing the sweetness also. Bringing the gravy up to a boil is what makes the Cornstarch Mixture thicken so be patient if it doesnt thicken as soon as you put it in. You can use Flour to thicken but you have to be carefull or it will make your Gravy Lumpy. I can do it but I watched my Grndmother for years so I feel comfortable with it. I feel like I told you more about thickening than I did how to get the sweetness down...LOL

Here are a few important guidelines to follow when garnishing food :

1) neatness and symmetry are important factors in the overall effect.

2 the garnish should enhance the dish, not dominate it.

3) the garnish should add color, flavor and texture to the dish and should be edible.

4) foods which require a garnish are usually hot .

NB// PARSLEY AND LEMON ARE ALSO SERVED WITH HOT FOODS.

The reccomended cooking would be in a preheated 325 degree oven for about 3 - 3.5 hours for an unstuffed bird. The higher temperature indicated would probably reduce the required time by 20 to 25 minutes.

The asparagus will already be cooked, remove the asparagus from the can and drain the liquid, lay the asparagus on an ovenproof dish, plate or pan, sprinkle grated cheese over and bake in a hot oven for 6 to 8 minutes until it is hot and the cheese has melted.

just a couple of ideas: did you allow the sugar to melt by heating gradually did you boil the mixture for about ten minutes and then check that it sets by dropping a small dollop into a glass if cold water Stir the mix until it boils to help the sugar melt then DO NOT STIR while it is boiling Did you follow the recipe there a heaps of good recipes and you can find them by Googling "Treacle Toffee" and simply make a choice.

Cream or other dairy helps to soften the bite of pepper. Also adding a starch such as potatoes or rice and cooking them in the sauce will help absorb some of the extra pepper.

Put some jizzle on it then just sprinkle the salt. It will stick really good and the jizzle gives it a nice flavor as well.

There are different ways to cook quail. You can roast, deep fry, boil it or even bake it. Quails are cooked in the same manner as chicken.

wait till night

When you can spin it like a top on one end. An uncooked egg will not continue to spin due to the liquid in it. A hard boiled egg WILL continue to spin due to more of a solid internal mass.

bacteria infections are usually cleared up with anti-biotics. This could be tablets or a cream

If they're fresh (not frozen), you get some water boiling (say 2 quarts per 12 pierogi) and then drop in the pierogi. It will take a few minutes for the water to return to boiling. When the pierogi begin to float on top of the water, it is time to remove them. Then I usually melt some butter in a frying pan and brown them a little on both sides before serving.

* 18 - 24 won ton wrappers * Filling: * 1/2 pound boneless lean pork, chopped finely * 1 tablespoon soy sauce * 1 tablespoon oyster sauce * a few drops sesame oil * 1 teaspoon sherry * 1/2 teaspoon sugar * 1 green onion, finely minced * 1 teaspoon cornstarch * 2 dashes of white pepper * Other: * Water for boiling won tons * 4 1/2 - 5 cups chicken stock * green onion, thinly sliced, as desired * a few drops sesame oil (optional) Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person. Credit to: http://chinesefood.about.com/od/chinesesouprecipes/r/wontonsoup.htm

If you purchased a ham that's been precooked, you can either serve it cold, or you can add a glaze and cook it between 20 - 30 minutes in the oven @ 350o F. Remember, the meat has already been cooked, you're just heating it up so a long cook time isn't needed. Some really good glazes (IMHO) include Dijon mustard and/or honey/brown sugar, but don't be afraid to experiment.

You would cook it the same as any other. However if it is still frozen, you would want to defrost it first. Place the ham--still wrapped in plastic--in a bowl of water for the fastest defrost. A small ham will take 2 to 3 hours if you change the water every 30 minutes, longer for a large ham.

A refrigerated ham would take about 15 minutes per pound to cook at 350. A meat thermometer would be the best way to tell if it is done. See attached website.

What is the best way to clean tripe, that has not been cleaned by the butcher? My husband purchased veal tripe from a slaughter house yesterday and it is not cleaned. giovanna514@msn.com

In the U.S., turkey is often served with dressing (stuffing), sweet potatoes or mashed white potatoes, gravy, cranberry sauce and some sort of vegetable such as corn, broccoli, peas or green beans, with pumpkin pie for dessert.

You don't flip the eggs. Sunny side up eggs are only cooked on the bottom side. When you go to remove the egg from the skillet, just pick the skillet up and tilt it sideways and gently slide the egg onto the plate. This should keep the yolk from breaking.

ffeed and upkeep is more costly because it takes longer for a turkey to be full grown than a chicken.

AnswersThe smell and taste associated with lamb has been described as "gamey", pronounced gāy'mē. Having the flavor and odor of game (wild prey animals).

As the diet of sheep and goats have been known to include any type of plant, and they get more exercise than most domestic animals, their meat is usually more muscular and of a darker hue due to excellent blood circulation. This exercise and subsequent circulation makes it necessary for these highly used muscles to be fed a broader spectrum of nutrients taken from the diverse diet, thus the meat gets a gamier flavor and odor.

If you wish to tone down the gaminess of lamb or goat, I suggest the addition of a variety of sour applesauce (granny smith or mackintosh) and cinnamon to the recipe. Advice from a New Zealander As a New Zealander who has cooked a lot of lamb, I find the best herbs and spices to add to lamb while it is cooking are, salt and pepper, rosemary and garlic (garlic can be sliced and placed deeply into the meat before cooking by piercing the meat with a knife). We wouldn't have apple sauce with lamb, but make a gravy from the pan juices or have a mint sauce to accompany the lamb. These additions especially the rosemary will cover a lot of the gamy smell of lamb cooking. Hope this helps! On the lighter side...Yes how's about the word yum! On the American side...American lamb doesn't smell gamy. My father was a 'big game hunter'; he and his friends were overjoyed when they could bring home a deer. Now, that's gamy. The lamb and mutton that were purchased locally and cooked at home had no gamy smell. Americans are very fond of lamb chops, often eaten without fancy seasonings. The smell of lamb that Americans cook can be described as nice to savory, depending on the seasonings used.

Gamey

A Virginia ham is typically soaked for up to a week, according to local resident cooks - the smoking process creates such a highly salted product, it is virtually inedible without taking this measure - the water is continually changed.

One pound [of weight]

1lb is equal to 16 ounces

1 kg is 2.2 pounds(lb)!...

depends what your cooking? pasta=good. boiled egg=bad. (to the above answer. Only in terms of saving cooking time but it does not come without a large trade off)....And its bad tradeoff, Heres why......... The insides of a hot water heater contain metals that can, and do corrode. Some of the pipes in your older homes that are not made of PVC may have lead soldering. Hot water will dissolve metals, especially lead, much quicker than cold water will. Not to mention that over the years of daily use of drawing gallons throughout the day in cycles causes the water from the local utility, with all of it's impurities to collect and precipitate in the bottom of the hot water heater. This is a prime breeding ground for bacteria. Perhaps they cannot survive in an environment where the water is around 140°, but as soon as the water cools down enough due to a power outage or extended leave (if you turn off your water heater), all the necessary nutrients are there in an 80 gallon soup. hope that deters you from cooking in hot tap water.