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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 happens if you make pancakes without eggs?
Pancakes are basically flour. Without flour, pancakes are just eggs, milk, sugar, and baking powder, so you don't have much but you've got the essentials for baking a pastry or dessert like cake. There are substitutes for flour but none taste quite like it.
How do you dredge beef for stew?
Answer 2:
I have been making stews for over 30yrs and I have never 'dredge' beef in flour. Just cut it into cubes [or ask your butcher to do this for you], and add the meat to your casserole or saucepan or slow-cooker. If you want the stew thickened, just add some cornflour in a small cup or glass and mix with a little water [not too much or it will not thicken your dish].
Slow Cooker Moose Roast INGREDIENTS * 2 tablespoons vegetable oil * 4 pounds moose roast * 2 cups apple juice * 1 (1 ounce) envelope dry onion soup mix
DIRECTIONS # Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker. # Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.
How do you bake Pillsbury pre baked sugar cookies soft?
Bake the cookies for less time than recommended on the package or in the recipe. Shorten the baking time as much as you like according to your texture preference. Packaged cookie dough is usually reduced by 6-8 minutes. Homemade recipes usually require at least ten minutes off the suggested baking time.
Can you freeze raw shishkabobs?
The meat would probably be OK, but any fresh veggies - onions, bell pepper, tomatoes, mushrooms - would turn mushy.
How do you prepare dried kidney beans?
Before washing dried kidney beans, spread them on a plate or cooking surface to check for small stones, debris, or damaged beans. Then, place the beans in a strainer, and rinse them thoroughly under cool running water.
Note that most of the phosphorus in kidney beans is in a storage form of phosphate called phytic acid or phytate. Seeds are how most plants reproduce. When they are eaten by animals, it is beneficial to the survival of their species if they can pass through the animal’s digestive system intact to be deposited, encased in fertilizer, elsewhere. In order for the plant to reproduce, it’s necessary that the seed pass through the digestive tract whole (undigested). Many plant seeds have developed defense mechanisms to make them more difficult to digest, including enzyme inhibitors that can interfere with digestion and other natural substances that block nutrient absorption. Phytic acid prevents premature germination and stores nutrients for plant growth. Unfortunately, it also reduces the absorption of the important minerals calcium, magnesium, iron, and zinc, and reduces the digestibility of protein. This applies not only to the minerals and protein in the food containing the phytic acid, but also the food that you eat with it. Over time, these phytates can lead to mineral deficiencies, allergies, and irritation of the intestinal tract. Only about 50% of the phosphorus from phytate is available to humans because we lack phytase, the enzyme that liberates phosphorus from phytate.
Traditionally, humans soaked, sprouted, or fermented beans before eating them, processes that neutralizes phytates and enzyme inhibitors so that all the nutrients are more available.
When a plant seed undergoes germination, changes occur that provide the growing plant with needed nutrients. These changes include the breakdown of phytic acid, the inactivation of protease inhibitors, and the increased availability of vitamins and minerals, all of which increase the nutritional value of the seed and improve its digestibility. In nature, germination typically occurs when a plant seed encounters conditions that are favorable for growth, and that typically involves water. You can easily initiate the germination of kidney beans by soaking them in 2-3 cups of water per cup of beans. Soaking reduces phytic acid in about 12 hours. Soaking can also increase the content of some vitamins and help break down complex carbohydrates such as raffinose-type oligosaccharides (sugars associated with causing flatulence). Cooking also deactivates natural plant toxins that may still exist after soaking.
To prevent kidney beans from absorbing chemicals from the water or container that they’re soaking in, consider using a glass or ceramic container and filtered water. It may also be beneficial to use lukewarm water and increase its acidity with a tablespoon or two of lemon juice or vinegar. Soak kidney beans for 12 to 24 hours in water with 1-2 tablespoons of vinegar or lemon juice. Rinse well and cook as usual in 2-3 cups of fresh water per cup of dried beans.
Soaking seeds is easy; it just takes takes a little discipline. In the evening, put your kidney beans in a bowl and cover them with filtered water. By the next day, the beans are ready to cook.
You can cook kidney beans either on the stove top or in a pressure cooker or slow cooker. For the stove top method, add three cups of fresh water for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil, then reduce to a simmer, partially covering the pot. If any foam develops, simply skim it off during the simmering process. kidney beans generally take about one to one and one-half hours to become tender using this method.
You can also cook kidney beans in a pressure cooker, where soaked kidney beans take about 10-12 minutes to prepare, or in a slow cooker, where they take about six to nine hours on high. Note that all beans, but especially red kidney beans, contain a toxic agent called Phytohaemagglutinin, but this toxin is generally destroyed after 10 minutes of boiling.
Regardless of cooking method, do not add any salt or acid (like tomatoes) until after beans have been cooked; adding them earlier will make the beans tough and greatly increase the cooking time. To aid in digestion, you can add to your cooking beans a four-inch strip of the sea vegetable kombu, available dried in the Asian specialty section of grocery stores. Also try adding a teaspoon of epazote per pound of beans. Epazote is a traditional herb of central America that is believed to help with digestion.
Kidney beans are suitable for any number of uses: salads, soups, stews, ragouts, purees, and so forth. Season them with bay leaf, cumin, fennel, oregano, parsley, sage, savory, or thyme.
Some serving ideas:
- For an instant chili, heat together 1 medium chopped sautéed onion, with one can of kidney beans, one can of chunky tomato sauce, and season to taste with chili powder; or make this Quick and Easy Veggie Chili
- Sautée chopped peppers, celery, and onions, then combine with red kidney beans to make a simple Louisiana Creole dish, or use this recipe for Easy Red Beans and Rice, or take your time for some Real Louisiana Red Beans and Rice
- Add a south Asian flair with Rasedar Rajma (Kidney Beans in Curry Sauce), Vindaloo Vegetables
- Make Red Bean Chipotle Burgers
- Layer cooked kidney beans, chopped tomatoes, onions, and shredded vegan cheese on a tortilla, broil in the oven until hot and cheese melts, and top with chopped avocado and cilantro
- Add kidney beans to vegetable soups
- Heat kidney beans together with cooked black rice or brown rice, add cooked chopped vegetables such as carrots, zucchini, and tomatoes, and season to taste
- Combine cooked kidney beans with black beans and Great Northern beans to make a colorful three-bean salad
- Mix kidney beans with tomatoes and scallions and dress with lemon juice, salt, and black pepper
- Serve cooked kidney beans over a piece of cornbread and top with grated vegan cheese for a twist on the traditional tamale pie
How long does it take to cook a 3 pound frozen whole chicken?
Awhole chicken should be cooked for about 20-30 minutes per pound @350°F. So, a 3lb. whole chicken will need about 1 1/4 - 1 1/2 hours in the oven. (Internal temperature of 180°F)
In my opinion, Cooks.com is the best place on the web for cooking help! They have so many recipes, nutrition facts, conversions and an interactive cooking time table, you just enter what meat you have and the weight, it's a wonderful tool (needless to say I have it bookmarked). Good Luck with your meal!
How can paper be used for cooking?
Paper is used to line cake pans and cupcake tins. Parchment paper can be used to steam vegetables, chicken, fish and seafood.
What types of potatoes are good for boiling?
Red potatoes, because they hold together better that russet potatoes!
How do you determine the doneness of your cooked meat?
There is no blood, and clear juices run out when it is prodded with a fork.
What types of pancakes can you make?
I can't find a number on how many, but there are a bunch of types http://www.thenibble.com/REVIEWS/MAIN/cereals/pancake-glossary.asp
What are some of the advantages of simmering versus boiling in culinary?
Some of the food that would break apart of toughen if boiled can be simmered. But you have to be careful the water doesn't begin to boil.
What are the effects of boiling?
Potatoes are a good source of carbohydrate, mainly as a complex carbohydrate called starch. Raw potato is hard and has an unpleasant taste. Potato becomes softer when is cooked, the starch is converted into simple sugars, and the potato becomes sweeter.
Can you par cook chicken and refrigerate to re heat later?
Yes. And when you refrigerate it, smother it in Italian Salad Dressing. Finish it off in the frying pan tomorrow for a wonderful treat!!!
Can you substitute salsa for tomatoes?
It depends on the texture you want. (Taste can easily be adjusted with spices and herbs.) If you are looking for a chunkier salsa replacement, finely chopped and diced tomatoes, onions, and peppers are good with a splash of lime juice and some cilantro. For a creamier taste, tomato paste or sauce can work well. Some other options to add in to either are corn or beans, too.
Before chicken is cooked how long can it set out?
It can last a couple of days if u sit on it but it might smell but it is still fresh It can last a couple of days if u sit on it but it might smell but it is still fresh
Who do you make mashed potatoes?
First you skin your potatoes. Then you boil them for about 2-4 minutes. After that you put them in a bowl and mash them with a tool of your choice. Add some butter and a pinch of pepper and salt and POOF you've got mashed potatoes!
How long does it take to boil water at sea level?
That depends directly on the altitude. On top of Mt Everest, the boiling point of water is so cool that it is nearly impossible to cook anything.
At pretty high altitudes, you might have to boil the egg for an hour.
What can you use to remove the salty taste in goulash?
You can use cooked potato to soak up the extra salt, especially in broth/soup/sauce type of bases, whether cream/broth/tomato/water based...
What can you substitute for half and half in a recipe?
I don't allow substitution in my game.
If you must, for 1 cup of half and half;
Melt 1 tablespoon of butter in a cup and fill up with plain milk.
DO not use if recipe calls for whipping the half and half.
What are the main Scottish Soups?
Traditional Scottish Recipes
- Scotch Collops The word collop comes from the French "escalope" and is dish which has been cooked in Scotland for a long time - this recipe is based on one which was published in the 18th century.
Ingredients:
4 slices of veal escalopes
3 ounces (90g or ¾ stick) butter
Half lemon peel, finely grated
3 tablespoons white wine
3 tablespoons chicken or veal stock
2 tablespoons cream
1 egg yolk
Pinch of ground mace
Salt and pepper to taste
A little seasoned flour Method:
Trim off any fat and beat the escalopes, then roll them in seasoned flour.
Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve. Traditional Scottish Recipes
- Scotch Collops The word collop comes from the French "escalope" and is dish which has been cooked in Scotland for a long time - this recipe is based on one which was published in the 18th century.
Ingredients:
4 slices of veal escalopes
3 ounces (90g or ¾ stick) butter
Half lemon peel, finely grated
3 tablespoons white wine
3 tablespoons chicken or veal stock
2 tablespoons cream
1 egg yolk
Pinch of ground mace
Salt and pepper to taste
A little seasoned flour Method:
Trim off any fat and beat the escalopes, then roll them in seasoned flour.
Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.
