Cooking Techniques

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.

While there are a variety of different recipes for making potato salad, the majority use red-skinned potatoes because they are readily available and simple to cook. For potato salad, you are looking for a tender (but not crumbly) potato.

Depending on your recipe, you will want to boil the five (5) pounds of potatoes between 13 and 17 minutes, checking for tenderness along the way. You can check for tenderness by pressing a spoon (or other hard implement) against one of the potatoes firmly. When there is about 3mm (1/4 inch) of give (that does NOT come back), the potatoes are ready.

You may cook longer if you like a somewhat softer potato in your salad or shorter if you like the salad firmer.

6 hours 29 minutes at a satisfactory heat, if you cook it on a high heat do it for 4 hours 51 minutes and if you do it on a low haet do it for 10 hours 43 mins. try it first for 7 hours if it burns stuff it and try it on a lower heat for less time. 3 hours should give you a good result, but anything between 2 hours and 16 hours works well.

Condensed milk is a highly shelf-stable milk product made by evaporating much of the water from milk to create a thick, syrupy liquid, and adding sugar to it before canning the milk in a sterilized can. When well made, condensed milk can last unopened on the shelf for up to two years.

Here's how you can make quick and easy round steak :

Ingredients :

Round steak

½ tsp of pepper

1/3 tsp of Worcestershire sauce

½ tsp of salt

Instructions to get started :

Firstly, you need to marinate the steaks. Get a nice bowl and put all the steaks in it. Add required Worcestershire sauce to it. Add to it little amount of salt and pepper. Cover the bowl and store it in fridge for period of half an hour.

Now, turn on the gas and start heating it at high level. Preheating should be done with lid close to 15 mins. If you plan to grill round steak beef on charcoal let the charcoal ashen before you start to cook.

Next put all the steaks on the grill Each side should be cooked for about 5 mins. After, you need to turn it over and cook another 5 mins. After its cooked, rest it for a couple of minutes. Then you are ready to consume it.

Hope this helps.

Boiling point of milk is close to the boiling point of water that is 100 degrees centigrade at sea level but milk has additional molecules in it and therefore the boiling point of milk is slightly higher than water. How much higher than water depends upon the chemical composition of the milk.