Cooking Techniques

One way to make a dish less sweet if you add too much sugar is to add a cracker or piece of bread to it. You can also add a potato temporarily which will soak up some of the sweetness and can be removed.

Strong sunlight on a black surface like fresh asphalt or a black skillet can be hot enough to fry an egg, slowly. The sun can heat surfaces to about 150 degrees easily in Phoenix in the summertime.

The sun can be used to boil an egg with a small reflector. A curved mirror (usually polished metal) can focus sunlight on a cookpot to boil water. This method is encouraged by United Nations relief workers in areas suffering deforestation. A tree cut for firewood is useful once and takes years to grow again, but a solar cooking system is useful nearly every day for a lifetime in the tropics.

peel them and see if they are fermented or rotten inside. if not, eat them, they will be the sweetest oranges you ever ate

It makes meat fresh and makes it last longer

Erin Boozer

Depends on the substance, but for water it is 212 F, 100 C or 373 K. (Those are all the same.) Other substances will have different boiling points.

It needs to be cooked thoroughly because of the fact that it's been minced (processed). The processing, especially if performed unrefrigerated, allows for both the introduction of contaminants such as bacteria, as well as the propagation of any bacteria present. Processing also allows any bacteria on the surface of the food to be transferred to the interior where it is more difficult to destroy with cooking heat. Salmonella, E-coli, etc., are present in most foods in relatively harmless numbers but given the opportunity provided by processing (presence of more heat, air, mechanical movement), can spread and multiply rapidly to harmful levels.

To scramble eggs in the microwave, you put them into a bowl and whisk them like normal. From there, you put them in the microwave for 2 minutes. Take them out, stir, and put them back in for another minute.

Alkaline or caustic things taste bitter. These can be neutralised by an acid. Acid foods include citrus juice and yoghurt.

Put it on the spit (self explanatory) and then season it and add fat. Personally I like to add either Chinese 5 spice powder or else Aniseed powder on it (trust me on this it will be the best flavour you've ever had even if you hate aniseed) then wrap it in fatty bacon held on with toooth-picks and then roast it via spit (oven or grill) It'll be lovely.

If the leftover food has been previously cooked, it really should be reheated quickly and thoroughly to assure safety of that food. The recommendation is to reheat leftover food only once - then it should be discarded.

Pure substance, it grows from the ground.

To keep Lumpiang shanghai or turon crispy longer, be sure to use paper towels to soak up any excess oil after they are fried. Also, do not stack them together while they are still hot. Most likely, they will never stay crispy for days, but you can crisp them up before eating them by putting them in a toaster oven for a few minutes.

beacuse the acidic ph caused by lemon juice prevents the oxidation of catechol by catechol oxidase which results in the absence of the product benzoquinone which is brown in color.

If you do not thaw it, the outer portion will be overcooked and burnt and the inside will still be raw. You need the meat to be close to room temperature when starting to cook to result in a throughly cooked meat that is not dried out and over cooked.

It depends on the type of bean. Some are considered part of the meat/protein food category and require heating to standart protein cooking temperature. (Usually 165 degrees). Hope this helps!

Pot noodles are a dried snack that comes in a pot. They are prepared for eating by adding boiling water, and letting them absorb this over a time frame of 5-10 mins.

The water content is a matter of taste, whilst the directions suggest filling up to the fill line in the pot, some people like more water, i personally prefer a slightly less wet mix in mine. so there is no specific answer on this one as its a matter of personal taste.

Do not put as much jam in the jam tarts. also make sure that is not up the sides of your pastry.

You've got questions about Corningware, so why not let the manufacturer answer them? Corningware Consumer Information Center: Consumer Care Center

1200 South Antrim Way

Greencastle, PA 17225

Call 1-800-999-3436 (North America).

(Monday-Thursday 8:00am-6:00pm, Friday 8:00am-5:00pm Eastern Time)

If they don't know, who does?

Bon appétit!

Braised Leeks

6 servings

6 large leeks

salt and freshly ground black pepper

1/2 cup olive oil

1 cup sliced shallots

1 tbsp thyme leaves

1/2 cup dry white wine

1 1/2 to 2 cups chicken stock

1. Preheat oven to 400 degrees.

2. Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving two inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel.

3. With cut sides up, season with salt and black pepper.

4. Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan with crowding them. Make in two batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish.

5. Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wind and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them.

7. Braise in oven 30 minutes, until tender.

No, prosciutto is a dry-cured ham which can be eaten without further cooking.

Without knowing the composition of your cooking vessel, altitude, etc. Preheat oven to 250 degrees. Bring to boil then immediately place in heated oven. Minimize opening oven during this time.

it's mechanically seperated, blended together, mixed with a reforming agent, then put in a mold. it's a processed pork product.

yes they do

It was commonly believed that adding salt to water lowers the boiling temperature of water and causes it to boil faster, however this was shown to cause such a small change that it was rendered insignificant (however covering the pot will decrease loss of heat and will cause the water to boil faster than an uncovered pot).

Adding salt to water essentially only adds flavor to the pasta that you are cooking, so adding salt before or after the water is boiling really doesn't matter. What does matter is that you add the salt before you add the pasta.