Cooking Techniques

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.

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.

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.

I asume you mean the turkey is cooked on the outside but raw in the middle, cover the bird with foil to stop the skin burning, add some water to the roasting pan to create steam which will help keep the bird moist, turn down your oven, then slowly cook the turkey until it is done.

It is possible to steam pork chops, however, you would get a much more delicious result by broiling them. If you do not want to broil them, you can also cut them up into bite sized pieces and stir fry them or put them into a stew, which is also better than steaming. Make a nice pork stew, with onions and potatoes. Steaming is better suited to making rice, or broccoli.

You should prepare a top of the round roast by removing it from the refrigerator one hour before cooking. Pat the roast dry with kitchen paper, massage some cooking oil all over and season it with garlic salt, salt and pepper. Cook at 325 degrees Fahrenheit or 160 degrees Celsius for about 2 and a half hours.

I would suspect not. The only reason I can think of that you would need to salt a ham before cooking and eating it is if it is salt cured. (You soak it in plain water so that the process of osmosis will draw the excess salt from the salt cure process out of the ham and into the water.) If a ham is smoke cured, I can't see why it would have been salt cured as well. You could always take a quick small taste of the meat to make sure the salt content is not excessive, but I cannot imagine that it would be.

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It makes the meat more delectable, and makes it easier to chew, and it makes it thinner. And easier to bite, or tear apart.

Only if it's baked in a tin with a rectangular lid, such as for "crustless" loaves. Normal loaves baked in standard loaf tins develop a domed top, making them not cuboid.

"Crustless" loaves are baked in completely sealed cuboid tins, which does mean they develop a cuboid shape. However this may be squashed slightly during packaging.

Clearly, not all bread is baked in a loaf tin - for example French baguettes, bloomers, cottage loaves etc... free-form loaves are never going to be cuboid.

I think there are a couple of ways you can try to do this. First, brine the meat the day before cooking. The salt not only flavors the meat, it tenderizes it by breaking some of the protein strands, and IIRC, it also creates a "crust" which helps retain moisture inside the meat. I would also serve the meat with at least a jus, or a gravy, so its sitting in a moist environment. And keep the dish containing it covered, to keep as much moisture inside the dish as possible.

Approximately 30 minutes, maybe a little longer if they are exceptionally thick. Just make sure the juices run clear before calling it done. Good luck!

I don't think so, i think the skin keeps in the juices.

Red potatoes are the perfect side to almost any dish. I do not usually make things, such as mash potato, from red potatoes, however roasting them with garlic and serving with a meat dish is a great way to enjoy them.

== == Answer The best thing to do is to let it boil with an open lid. Another thing you could do is to put NO MORE than 1 tablespoon of flour in a small glass and mix it VERY VERY WELL with a little water before adding it to the sauce. Answer You could also add tehina paste. But be aware that this lightens the color of the sauce.

Most smoked shoulder picnic hams are already fully cooked. They only require reheating. To cook a raw one, it is best to cook it to a proper (measured) internal temperature, or, alternatively, by time proportional to weight. There are tips galore at cooking websites.

Remove all wrappings. Put in pan, cover, and cook at 325°F for approximately 30 minutes per pound until product center reaches 160°F.

For one year!

Most of the plastic have materials that help in prevention of evaporation it act as a shield so that water does not gets fade away. That why plastics are being used as a prevention methods for storing food articles & save them spoiling. One of the common example are zip in pouches that most of us must have used at some point or other to store food items in refrigerators.

Yes you can Jamie Oliver had a gadget on one of his show and removed the tendons from turkey legs effortlessly.Does anybody know what it is called?

the best way i have found to tone down the taste of sage in homemade vegetable soup is to add a little ketchup and sugar.. depending on what your making usually anything sweet will help tone it down. hope this helps.

yes simmer is a light boil where bubbles ofair meat the surface of the liquid ently and often.Where as boil is a violent bubbling where bubbles raise rapidly and meat the surface all the time.When boiling liquids watch out that nothing spits at you.

Soaking is an important step for oats, as they contain more phytates than almost any other grain. Soak 1 cup of oats for 12-24 hours in 1-1.5 cups of water for rolled oats or 2-3 cups of water for steel-cut oats. To this add one tablespoon of lemon lemon juice and one tablespoon of whole wheat flour, which is higher in phytase, the enzyme that helps to reduce the phytates. You do not need to drain before cooking. Bring the soaked oats to a boil on medium-high heat, then turn the heat lower to simmer with the lid on for about 5 minutes for rolled oats and 10 minutes or more for steel-cut oats. Enjoy your oatmeal with a little soy or nut milk, a drizzle of maple syrup, fruit, nuts, flax seeds, and a sprinkle of cinnamon.

well, to cook a PREcooked ham you have to sit on the ham for atleast 3 days and 47 minutes although it may help if you fertilise the ham with your natural feaces, or juices (yes that includes sperm) every 15 minutes.