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Cooking Techniques
Short cuts and fixes, and all the tricks of the trade from fixing cooking blunders to perfecting the recipe with that little extra, are in this category. Make your life a little easier and cook like a pro by exploring this category.
3,840 Questions
What food do estonian people eat?
Their sausage is not great, nor the cheese. They eat a weird pancake soup type thing, it's a bit slimey but nice lol. Their food is really nice. Really flavorsome. They eat lots of potatoes and mushrooms. Fruit from the gardens (apples, cherries).
What to do with leftover mashed potatoes?
This mom-blogger has a couple of really innovative ideas for re-using leftover potato salad: http://lunchinabox.net/2007/03/05/leftover-remake-faux-latkes-with-tuna/
I found her blog while pursuing the same question as you! Good luck! Jenny
Due to the fact that fresh is always better than frozen, I recommend that you visit Australia or New Zealand to obtain your culinary experiment. There are no possums living in the wild in North America. Once cleaned and dressed out, cube the meat and boil it. That's the easiest method of cooking. Some Americans still confuse 'Opossums' with 'Possums', so I have listed my Wikipedia sources below. Bon appetit!
What does level mean in cooking?
Proper measuring cups and spoons are the stated amount when one uses a straight edge to draw across the lip of the utensil removing any excess Ingredient making the measure 'level'. However, on occaisiln some recipes with state that the measure is 'rounded or heaping. In thkse cases no need to use a straight edge to level. For liquid measufes, make sure that you do not over flow or undsr fill the measure. Its just as if you used a straight edge, only this time it is your keen eye.
How long does it take boil 36 eggs?
This depends on how "hard" you want to boil the eggs - a barely-set white with a runny yolk takes just a couple of minutes while a fully cooked white and yolk takes 10 minutes.
Incidentially, the number of eggs doesn't matter too much since you need to put the eggs into enough water to have an inch of water over the highest point of the highest egg. The more eggs you want to boil, the more water you have to add. I would suggest making the eggs in 3 batches of 12 - you can easily get 12 eggs in a single layer in most large saucepans and have plenty of room to get enough water over the top.
What can you smoke that tastes good?
Shisha is a traditional Arab pass time. You smoke through a really ornate pipe and the tobacco is flavored. It is very enjoyable, and it doesn't give off the odor that cigarettes do, but more of a perfume smell. Flavours include, but are no means limited to strawberry, mint, lemon, apple, and orange.
Another flavourable smoking substance is medwah. It gives more of a high than cigarettes, and it is also flavoured. It needs a special pipe, but it is reuseable. prices range form 4$ to over 1000$. This substance is supposed to make you very very dizzy, so use with caution. Shisha is a traditional Arab pass time. You smoke through a really ornate pipe and the tobacco is flavored. It is very enjoyable, and it doesn't give off the odor that cigarettes do, but more of a perfume smell. Flavours include, but are no means limited to strawberry, mint, lemon, apple, and orange.
Another flavourable smoking substance is medwah. It gives more of a high than cigarettes, and it is also flavoured. It needs a special pipe, but it is reuseable. prices range form 4$ to over 1000$. This substance is supposed to make you very very dizzy, so use with caution.
The key ingredients when braising any meat are low heat, moisture, and time.
The oven or a crock pot/slow cooker usually serve as the best cooking instruments when braising because you can easily maintain a (relatively) low temperature with a fair degree of accuracy and consistency. If using the oven, a heavy dutch oven, glass or ceramic baking dish, or even an oven bag will do to hold the meat and liquid (and vegetables) while braising.
Common braising liquids are water, wine, and beef/chicken stock. These can be used separately or in combination, and contrary to common belief, the meat does not need to be completely covered by the liquid. Your dish should be covered during braising to minimize moisture loss.
Lastly, give it time. Depending on the choice of meat, you should plan on 4-8 hours cooking time at temperatures between 250-300 degrees. The best measure of doneness is whether or not you need a knife to cut it. If it's done, you won't. You should check the meat occasionally--if you can--during the braising process. Once every 30-90 minutes is enough to rotate the meat in the liquid and check for tenderness.
Larger cuts of meat such as beef and pork roasts should be seared in oil or butter before braising, while this step is often skipped for poultry. When selecting cuts of meat to braise, you want to select cheap, fatty cuts. Blade and chuck roasts work well for beef, and thighs and drumsticks are great for chicken. The time, heat, and moisture break down all the fat and connective tissue, leaving only the tender, flavorful meat behind.
An easy example of braising: throw some chicken legs and thighs into an oven bag along with barbecue sauce, a few cloves of garlic, half an onion (chopped), a dash of brown sugar, salt and pepper, a splash of liquid smoke, and a little water to loosen. Toss it in the oven at 250 before you go to work. When you come home, open the bag and remove the bones and skins (all the meat should literally fall off), drain and save the excess liquid, and shred the chicken. Wrap some meat in a large, flour tortilla along with shredded cheese, diced green onion, and some of the extra liquid for an great tasting barbecue pulled chicken wrap.
What can you do if you add too much chilli to a dish?
put more chili in...if that isn't an option try adding a little gravy mix to the dish to absorb the water and add a hint of different flavor......beef is the best but country gravy lends itself to create a vastly unique palate experience with different flavors left to surge on your senses...beautiful magic
What are different cuts and slices?
Cuts are normally larger with more bulk, whereas slices are thinner. For example you can slice a cut of beef roast.
What are the instructions for appleton glazed ham?
Remove ham from oven 1/2 hour before end of cooking time. Empty contents of the Honey & Spice packet into small saucepan. Add 1 tablespoon of warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat. Using a glazing brush, apply glaze immediately by brushing it evenly over the surface of the warm ham. (For a thicker coating, allow glaze to cool 4 to 5 minutes before applying to ham.) If ham was place in cooking bag, carefully cut bag open and pull away from ham, then apply glaze. Bake glazed ham uncovered at 250 degrees F for 25 to 30 minutes. Remove glazed ham from oven and serve.
What can you use for your science project sugar vs sugar Substitutes?
honey and agave nectar and artificial sweeteners.
What causes a high metabolism?
It's not healthy to alter your natural body function but there are ways I know of just from being a health freak and weight trainer.
I know that if you don't eat a lot of meals per day your body naturally slows it's metabolism down by needing to retain it's scarce amount of energy you're giving it. It takes a while though. also, refrain from atheltic activities. i have no idea why you want to do that, if its because you cant gain weight easily then don't because i have a high metabolism and im on a bulking phase, I increase my daily caloric, protein and carbohydrate intake and cut my fat intake. along with weight training, and i manage to gain weight, at night i drink a protein shake with 300 carbs, 57 grams of protein and 1000 calories to help
Does chocolate really make you feel better?
It tastes good and can make people happy. It also provides a little bit of nutrition, too. :)
What is the boiling point of rum?
This question is better answered via experimentation. There is much more in rum than simply water and ethanol, and so while you might approximate it as a binary mixture, the truth of the matter is that each different brand and type of rum would have a different boiling point because the other species present in solution would vary from producer to producer. Approximating as a binary mixture with the rum being 40% alcohol (by volume), you would find a boiling point of around 83 degrees Celcius, however, that is almost certainly inaccurate.
How do you make a Cajun red sauce?
Cajun and Creole seasonings are a blend of salt, spices and vegetables, all dried.
Cajun seasoning contains red hot pepper, bell pepper, onion, black pepper, parsley, garlic and nutmeg.
Creole seasoning is more or less the same, without the parsley and nutmeg.
These are only the main ingredients, spice makers all have their specific recipe to stand out from the rest of the crowd.
treat it like sting ray or skate. if it smells very strongly of ammonia, dont use it. a faint smell of amonia is normal, as sharks and rays have it in their blood to conteract the salinity in the water they live in. start by cutting around the head and down along the tail with a sharp knife or cleavor and mallet if its one of the big ones. then the wings can then be skinned by pushing the knife under the skin at the head end of the wing, and the skin is pulled off with a pair of pliers and a good pull. once the wings are skinned, they can be bowned in a pan of butter, roasted for about ten minutes. battered and fried as in a shark and bake, steamed or grilled.
Ahhh! Camp cooking, so much fun.
Here is a cooking trick for eggs.
Make small double handful size piles of sand as close to the fire as possible without being in the flames.
Take a whole egg in the shell and make a small hole in the small end with a pin or nail.
Set the egg in the sand pile using the sand like an eggcup with the small end up and the hole at the top. Allow the egg 10 minutes to cook turning two or three times so all sides get heat.
What you get is a baked egg.
If you try this without the hole in the egg it will explode and you will lose your breakfast.
How long does it take chestnuts to cook in the oven?
- Take a cutting board and a knife, and make a cut in the round side of every chestnut. If you are afraid of cutting yourself, use a serrated knife with a short blade. I myself prefer them. There are special chestnut knifes, but it is not necessary that you go out and buy one. A serrated knife works fine.
- Scatter the chestnuts on a baking dish with the flat side down. Drizzle drops of water over the chestnuts with your fingers. That is, you put your fingers in a cup full of water, and drizzle the water drops over the chestnuts. This step is very important. If you have a water filter in your kitchen, use filtered water.
- Put the baking dish with the chestnuts in the oven at about 425 degrees F. Place the baking dish as low as possible, that is, as near to the heat source as possible.
- After roasting the chestnuts for 10 minutes on one side turn them over one by one. Unless you are roasting chestnuts for a huge crowd, the best way to ensure that they are all evenly roasted is to turn them over one by one. If you are roasting chestnuts for a huge crowd, stir them after 10 minutes, and then two more times, every 5 minutes. Whatever the case, don't put more than one single layer of chestnuts in the baking dish.
- After 20 minutes in the oven they are ready to be eaten. Serve them hot. When you get them right, peeling them is very easy. Traditionally, you use your fingers to peel the roasted chestnuts.
- If you don't eat them immediately, wrap them in a woolen cloth. In wool, chestnuts can keep warm for up to one hour. After this time, they begin to get cold, even in a woolen cloth, and lose most of its natural flavors. And peeling cold roasted chestnuts becomes very difficult.
How long should you cook a beet for?
Until it is tender (can be easily split open with a fork). Time varies according to size and cooking method.
Whole young beets, you can boil or bake for 30 to 40 minutes depending on their size. Old beets will cook in 1 hour or more. Microwaving will reduce the time to 8-12 min. Grated sauteed beets will be done in 15 min.
To determine if the beets are done, pierce them with a knife - the fork will let juices run, or press with the finger. The beet will be tender when sufficiently cooked.
Food uses of sodium hydroxide (LYE) include washing or chemical peeling of fruits and vegetables, chocolate and cocoa processing, caramel color production, poultry scalding, soft drink processing, and thickening ice cream. Olives are often soaked in sodium hydroxide to soften them, while pretzels and German lye rolls are glazed with a sodium hydroxide solution before baking to make them crisp. Due to the difficulty in obtaining food grade sodium hydroxide in small quantities for home use, Sodium carbonate is often used in place of sodium hydroxide[8]. Specific foods processed with sodium hydroxide include: * The Scandinavian delicacy known as lutefisk (from lutfisk, "lye fish"). * Hominy is dried maize (corn) kernels reconstituted by soaking in lye-water. These expand considerably in size and may be further processed by frying to make corn nuts or by drying and grinding to make grits. Nixtamal is similar, but uses calcium hydroxide instead of sodium hydroxide. * Sodium hydroxide is also the chemical that causes gelling of egg whites in the production of Century eggs. * German pretzels are poached in a boiling sodium carbonate solution or cold sodium hydroxide solution before baking, which contributes to their unique crust. * Most yellow coloured Chinese noodles are made with lye-water but are commonly mistaken for containing egg.
Does boiling potatoes remove starch?
To a certain extent yes, to a certain extent, no. Boiling potatoes will cause them to release a certain amount of starch into the water, just as boiling pasta does the same thing. However, you aren't going to make a potato substantially less starchy by boiling it, and if you boil it too long, it'll turn into a starchy soup at the bottom of the pan. If you want a less starchy potato, choose a waxy variety such as Yukon Golds.
Cooking chicken breasts in oven with no skin or bones and not overcook?
2. Dredge the breasts in flour. Shake off the excess.
3. Preheat a stainless* frying pan on medium-high heat until it's hot enough to
evaporate drops of water on contact. Then, pour on a small amount of olive oil (or any fat source that has a high smoke point) -- just enough to coat the bottom of the pan.
4. Immediately, put the breasts on the hot pan. Allow it to sear until it's golden-brown on the exterior (about 2 minutes), then flip them over and repeat. Note, if you're cooking multiple breasts, don't crowd the pan. (They won't brown properly if you do.)
5. Turn the heat to low. Pour on enough chicken stock (or other cooking liquid of your choice) so that the liquid is about 1/3 up the sides of the chicken. Don't pour in too much, or you'll just be boiling the chicken. Add some chopped onion, garlic, herbs, lemon squeeze, or whatever else you think would taste nice. (You can never go wrong with a bit of garlic and rosemary.)
6. Cover the pan with a tight-fitting lid, and cook on low heat until done. "Done" is when a meat thermometer shows 165 degrees in the thickest part of the breast (or, if you don't have a thermometer, when the meat is thoroughly white all the way through).
7. Make the sauce (Optional, but very worthwhile!): If you want to impress (or just have a restaurant-grade meal), make a quick pan sauce to drizzle onto your plate. To make the sauce, do the following:
a. Remove the chicken breasts from the pan and set them aside.
b. Pour 1-2 cups of chicken stock or broth into the pan. (If you have some wine on hand, do a 50-50 mix of wine and chicken stock instead. It's delicious.) Heat it up on high, and scrape the bottom of the pan vigorously with a non-metal utensil. The goal is to stir up all the stuff that burned onto the bottom of the pan. That stuff is pure flavor -- don't discard it!
c. Let the mixture boil until it has evaporated down to about half of its original volume. Then, remove the heat. Stir in a couple of tablespoons of butter, to give the sauce thickness and an attractive shimmer. You're done! Drizzle this onto the plates, and you'll have not only a delicious meal, but a very attractive one as well.
Answer: you clean it you put it in flour and next you fry it mmmh the best wayGood question. The conflict is between health and texture. The challenge is to cook the cutlets to a minimum temperature of 180F to avoid bacterial issues but to realize that the cooking will begin at a lower temperature. Cutlets are too thin for thermometer insertion. They must be prepared by timing. They become rubbery and tough if cooked too long or over too high heat.1)Make sure the cutlets are fresh, cut by your butcher or packaged the same day you buy them and cook them; wash them off and pat dry. 2) Wrapping them in plastic wrap, pound them thin with a meat hammer for a few seconds both sides (without breaking them). 3) Tenderize them by soaking in white vinegar 1/2 hr., then rinsing and patting them dry OR sprinkle them lightly with meat tenderizer just before cooking. 4)Soak them in milk or buttermilk 1/2 hour as well, and pat dry. This combination treatment stresses the fibers with a tenderizing effect. 5) Coat a pan with cooking oil and add 2 TB butter or margerine heating pan until butter foams and subsides 6) Cook cutlets about 2 minutes per side over medium flame. After thinning cutlets by pounding this cooking time is adequate for safe consumption.
We like to coat the cutlets by dipping them in flour shaking off the excess, soaking them in a combination of one or two whole eggs mixed with 1/4 to half cup of milk, also shaking off excess liquid, and then coating them with salted (no salt if powdered tenderizer was applied) bread crumbs and frying them lightly about the same amount of time.
If you are still not satisfied, retain those of the above techniques that you think are helpful but instead of coating them right away, cook cutlets in the oil and butter pan about three minutes or until fork tender then remove to the milk or buttermilk soak, cover and refrigerate 1/2 hour. Then remove them, pat dry and use the flour/egg milk soak/bread crumb method and recook just enough to turn the coating a golden brown.
AnswerSoak ALL chicken in salted water. It is good for bacteria and will tenderize your whole chicken or parts of chicken. Fill up your kitchen basin (be sure it's cleaned by bleach before and after) and put in 1/2 cup of salt. After soaking in cold water for 15 minutes or so, rinse VERY WELL.Chicken cooked in sauces on a lower heat will usually be tender and juicy. If you are in a hurry or just want "taste good" for company, use "Shake and Bake" that really holds those juices in. Just follow the packaged directions.
Happy cooking Marcy
Answertake your chicken and place in baking pan add Italian dressing on each piece and whatever else spices you like then cover and bake on 350 for 1 hour. AnswerSear the breasts in a little butter or olive oil over medium high heat for a minute or two on each side until they get some color. Cover and reduce the heat to low and cook for 5 minutes.Enjoyyy(:
- Gather the ingredients you will need to cook your couscous: a saucepan, bowl, cup measure, 1 cup couscous, 1 1/4 cups water, 1/2 teaspoon of salt and a dish towel.
- Measure out 1 1/4 cups of water and then add the water and salt to a saucepan.
- Heat the water until it is boiling.
- Place the boiling water and couscous together in a bowl.
- Stir the ingredients together.
- Cover the bowl with a dish towel and let it sit for 5 minutes.
- Remove the dish towel and then fluff the couscous with a fork.
Check your package. If you use Israeli or Pearl cous cous you have to boil it for a few minutes more like pasta.
Do mashed potatoes help with diarrhea?
Eating mashed potatoes can help with diarrhea. They may help to stop it, and they also replace the potassium you have lost during the bout.
