Cooking Techniques

Parboiling is a method of pre-cooking where food is boiled in water and half-cooked before removing from the heat source. You should not parboil frozen or thawed chicken. Chicken needs to be completely defrosted and then fully cooked before serving.

Put the shank into a large saucepan, cover with cold water and bring to the boil, turn heat down so water is simmering, skim of any scum from the surface, simmer for about 2 hours, top up water to make sure it always covers the shank. Leave the shank in the water to cool.

Depends on what you mean. Fish skin is often slimy, and doesn't have to mean anything for the quality of the meat.

If the meat itself is slimy, but more importantly smelly, don't eat it.

1. Cook in pressure cooker for approx. half an hour
2. Cook on the stove top - add 3 cups of broth/water, the liquid should be about two inches on top of the beans. Boil the beans, and bring it simmer further on; make sure you don't cover all of the pot.
3. Hint: Remember to pre-soak the beans before cooking them!

You do not need water to make salsa the fresh or tomatoes makes all the juice you need.

My best guess is that some of the sugar inside the vegetables caramelizes with the heat, turning the vegetables brown.

boiling point is 212 deg. Fahrenheit and freezes @ 32 deg. Fahrenheit.

You can do both, but freezing isn't a good idea. Ice crystals will puncture the cell walls of the shallots and they'll be mush when thawed. Drying will work just as it does for onions and garlic. It is possible to dice and flash freeze shallots or any vegetable and avoid severe damage to them. (Tiny ice crystals form and damage to the cell walls is limited.) But most folks don't have the equipment to do this. We usually don't freeze onions or the like. They are available pretty much year 'round in most markets. Additionally, it is possible to substitute just about any onion for shallots in most recipes, and no one will know the difference (if you pick the right onion and use it judiciously).

Don't laugh, but this has been tried. In (IIRC) 1994, there was a case going through the court system in Cumberland County, NC. The defendant (I'm working on memory here, but this person did something real bad--not murder, probably crack dealing) was attempting to get his case thrown out on the grounds the pepper foam they used while arresting him was too dangerous to be used on humans. The sheriff issued a can of it to one of his deputies and asked him to cook with it, then report to the court the results of his tests. The deputy reported that he made two meals with pepper foam--scrambled eggs for breakfast and a steak dinner. The meals so prepared were tasty and satisfying. What happens when you eat pepper spray? You end up with less pepper spray than you had before.

yes but if you do it to long it will blowup and it makes a mess so be carefull

You must first put a small pin whole at each end of the egg. If you microwave more than 60 - 70 seconds you will still get a mess. My wife is still hunting me down for that mistake

With dry ice or co2. Just freeze them and let the water sublimate. Sumblimation is more eeficient if you can lower the surrounding air pressure.

BASIC BLUEBERRY PIE FILLING 4 c. fresh or frozen blueberries

1 c. sugar

3 tbsp. cornstarch or 6 tbsp. flour

1/2 tsp. grated lemon peel

1/2 tsp. cinnamon

1/2 tsp. grated nutmeg

1 c. water

2 tbsp. lemon juice Mix dry ingredients in saucepan. Add water gradually. Bring to a boil, add blueberries and cook 3 or 4 minutes until clear and thickened, stirring constantly but carefully to prevent berries from crushing. Remove from heat, add lemon juice. Use in recipes calling for blueberry pie filling.

I have cooked beef tongue in the microwave several times, bay leaf and all. The original recipe came from a Tappan book on 'cross cooking', either by conventional or microwave. There are recipes online now. It takes a while to cook, and in liquid it is probably not all that faster, but there is little chance of anything going wrong. I didn't have a good working stove for about 15 years and don't use one regularly now. The microwave ovens came out just in time and for me, it has been great.

Ive been doing it for years and had no problems with it. YET

1.to make chicken and dumpling soup you must take 2 cups of water and boil it at 180 degrees Fahrenheit.

2.Next crack three eggs into a bowl. Wisk the eggs and pour it into the boiling water (make Shure that the egg and water don't mix)

3.take deboned turkey and add it to the boiling water

4. add chicken broth and chopped veggies

5.take red been dumplings and remove the red been

6.stuff the dumpling with duck meat and cook in in chicken broth

7.take the boiling water and turkey and pour it into a bowl

8.add the dumplings

now you have your delicious chicken noodle and dumpling soup

ENJOY!!!

when you put much tomato sauce its taste is will much sweet and much sweet is bad for our health so the person will eat it i dont sure if the taste of taster is good and bad!!! its depend on the taster right??????yeah thank you if you like it if not im sorry because hmmmmmmmmmmm

Albumen is the egg white

Quince is generally available year-round. California-grown quince (pineapple variety) is harvested in the fall. Choose fruits that are firm and yellow. They should be relatively large in size and free of bruises. Handle the fruit carefully, as quinces bruise easily.

The same with beans, they start to expand in too much heat and eventually explode.

can chicken be warmed up after being cooked

no you don't have to just cook the beans long enough for the meat to cook.

The proper internal temp for properly cooked chicken is 170F as measured at the center of the piece. Use a digital meat thermometer (they're about 8 bucks). This temp is necessary to ensure the chicken is thoroughly cooked. The cooking method (baking, frying an so on) is irrelevant.

It is because the coloring pigment of beetroot is soluble in water but that of carrot is not easily soluble.

It honestly depends upon who is cooking it. The basis of most goulashes is meat (usually pork or beef, ground), pasta (elbows), spices, crushed tomatoes, and tomato juice. A varied version will be drier, have green peppers and onions, or even corn and beans.