Cooking Techniques

1. get GOOD bud. 2. clean out seeds and stems(for the reggie smokers) 3. get a coffee filter and fill the center with your clean bud and wrap the remaining part of the filter up like you are making a tea bag and tie it tight.(depending on the potency of your bud you may need to make 2-3 "tea" bags). 4. put a couple of sticks of REAL butter in a pan and melt it but don't get it hot enough to boil. A crock pot works well for this step. 5. place your bags into the melted butter and keep on low heat for about 20 or 30 minutes. 6. remove heat and take the bags out of the butter and place into a small strainer. press them with the back of a spoon to get all the liquid from inside of the bags. 7. Throw away the bags as they cannot be used again. 8. Let the butter set in the fridge or just use it right away.(usually this makes green butter but using regular schwag can make it look almost brown, don't worry it still works just as good even though it doesn't taste as good as if you use dro) Make sure you experiment with dosage as eating marijuana gets you waaayyyyyyy higher than if you smoke it. Start small and wait 30-45 min for food to digest and then if you want more go for it! Try spagetti its the best just place bags in the sauce and simmer for awhile take bags out and serve as normal.

"Julienne" cuts are thin strips. Cutting julienne carrots would mean slicing the carrot on the long side into strips that are about 1/8" thick. Then, lay the strips down and cut them again so you're left with many little 1/8" x 1/8" thick carrot sticks. The benefit is that they cook very quickly, retaining color, texture and fresh flavor.

Apparently there is no real substitute for Saffron; however, there are two reasonable replacement options: you can go to a Mexican grocery store and use "Mexican Saffron" or you can use Turmeric (use less Turmeric as it has a stronger flavor than Saffron and can overpower the recipe).

The only way I have peeled chestnuts, is I make a cross on one side of each nut with a knife. Then roast them till the skin opens up at the slits. then you can peel the rest of the skin off fairly easy.

Prepare your pizza dough as normal. Add a small amount of cornstarch to mix recipe before final rise. Prepare pizza and cook as you normally would.

The cornstarch will add a little crispness to outter crust to most home-oven-baked pizzas.

Just put it in the oven to bake it at 350 degrees for an hour per 3 pounds.

If the chips are just mixing into the batter before baking, cut the bark into small pieces and mix in instead. Sounds good.

yes you can just cook it then put it in the fridge then the next day put on any kind of sauce and heat it up at 350

no because white sugar is more clumped than powdered sugar and powdered sugar doesn't taste like sugar that much Powdered sugar is chemically not fundamentally different from regular sugar, just more finely ground. However, powdered sugar may contain additives to prevent clumping.

you are exactly right!!!! by Terrier23

I leave it for 24 hours then reheat it with cream

I think it's 8 ounces.

If you wish to substitute agave nectar for white sugar the equivalent is 2/3 cup of agave nectar for each cup of sugar. You should also lessen the amount of liquid used in a recipe by 1/4 cup.

^_^ very very very tasty. onion is so much tasty that when you cut it, it bring tears in your eyes

Flaky Pie Crust recipe

This recipe makes enough dough for one 9 inch covered pie. If your pie only requires a bottom crust, use half this recipe. Note: for best results, make the full recipe. If only a single crust is required, make the full recipe and freeze half for later.

In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.

Ingredients

2 1/2 cups (310 grams) white flour

1 teaspoon (6 grams) salt

1 teaspoon (4 grams) sugar (optional)

1 cup cold (225 grams) butter

3 Tablespoons cold water

(If Using whole wheat flour use Half the recipe for same two pie results)

Procedure

Whisk flour, salt and sugar together in a deep bowl.

Cold butter into small pieces and add to the flour mixture.

Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces.

Cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed.

Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough.

Chill the dough for 10-20 minutes.

Cut the dough evenly in half.

On a lightly floured board, roll each half out until it will cover a 9 inch pie dish, with about 3/4" inch overhang.

No. That would defeat the purpose of 'frying'. You would end up with boiled chicken instead of fried chicken.

You can try a couple of things. A tsp or so of sugar can mellow it out. A tsp or so of baking soda can help neutralize the acids.

Actually, if you are careful to maintain a temperature below 42 degrees, you can brine a frozen turkey and let it defrost as it brines. The catch is to not allow the brine to warm up or bacteria can form, despite all the salt. I sanitize a cooler, put in the turkey and the cold brine to cover it, then add both ice cubes and frozen cooler packs in ziplocks (the food-safe kind you can freeze and re-freeze to keep things cold in your cooler). The turkey will defrost quickly - as in 24 hours - this way. I like the turkey to sit out of brine in the fridge overnight before roasting so that the skin dries out and crisps better when roasting.

Add a tablespoon of sugar. This works for most tomato dishes as well.

A liasion is a mixture of egg yolks and heavy cream which adds richness and smoothness with minimal thickening. Special care must be taken to prevent the yolks from coagulating when they are added to a hot liquid because this could curdle the sauce.

A liaison is added to a Veloute Sauce at the end because you have to keep the heat so low and monitor it so it does not curdle. It is a reduction that thickens the sauce. It is typically called Sauce Supreme.

yes, it will take longer to recook.

Add 1 teaspoon of white sugar for each cup of fresh tomato sauce. Not only does this sweeten the sauce quite nicely, it also reduces the chance of heartburn or acid reflux often caused by tomato based sauces.

• Because your mom said so.

I cook them on very low heat, and with no extra fat in the pan, since sausages are already so fatty. In order to stop them from sticking, I keep a spray bottle of water handy and just give them a spritz or two whenever they start to stick.

Another technique that I've heard of but never used is to just let them sit on minimum heat for ten minutes per side without trying to move them. Apparently, once one side is fully browned, it won't stick anymore.

Either way, you need low heat and a lot of patience.