Cooking Techniques

Try arrowroot. Does not leave a starchy taste, and adds a nice shine.

one hour and ten minutes

According to Betty Crocker, you can substitute (in most cases) 2 egg yolks for 1 egg. I use an egg substitute such as Egg Beaters insteat. If you are allergic to eggs, I wouldn't use them because they are made with 99% egg whites. The other 1% isn't mentioned. Good question for Wikianswers.

This depends upon what you are cooking. If you are cooking a Boston butt roast, it may take 30 minutes. If you are cooking baby back ribs, it may take 10-15 minutes. The purpose of the parboil is to get the meat cooked through the center, thoroughly. That is very important with pork. Once the meat is cooked, not past the point of being done, it is usually put on a barbecue grill. There, the sauce is cooked onto and into the meat. Once the sauce is cooked on, the meat is removed from the grill and served fresh, hot, and everything is safely cooked.

If your oven is big enough and your cooking temperatures are the same, yes. Your cooking times may vary so check them carefully.

You could apply this technique and make many different flavors. The first time I worked the recipe up I used beef so that is what I cover here. You could use chicken, beef, pork or veggies etc.

For Beef cubes do the following:

1. Slow cook 3lbs of beef short ribs on a smoker using hard wood of your choice for about 2.5 hours. Do not burn it. Keep the meat away from the flame and the temp around 250-300 F.

2. Remove from the smoker and place in a large dutch oven with enough water to cover the meat. Bring to a rapid boil and stir every once in awhile.

3. Continue to boil with a lid on the pot for 2 hours adding water as required.

4. While the meat boils prepare a dry mixture in a large bowl of 5 parts salt, 3 parts onion powder, 2 parts garlic powder and 2 parts cumin. Mix and blend well with a fork. 1 part could be 1 table spoon and would make plenty for a first batch.

5. Remove the meat and bones from the pot and reduce the remaining liquid until there is very little liquid left (maybe 1/4 cup)

6. Add a little of the liquid at a time to the dry mix and stir it in well until it starts to resemble damp but not saturated sand. There should be no standing liquid but very moist. MIX WELL.

7. You will need a mold, I used a 1 inch piece of 1/2 inch inner diameter PEX pipe (sorta like PVC water pipe that I cut with a saw) Using your fingers press the mixture into the mold hard until it is packed tight. Use the small end of a wooden kitchen spoon press the pellet out of the mold and onto the tray of a home food dehydrator. Repeat with all of the mixture being careful not to disturb the shape of the pellet. The mixture should start to become sticky and you should notice some moisture as you press it into the mold.

8. Run the dehydrator on high or about 155 degrees for about 12 to 15 hours. Allow the pellets to cool and bag. For max life you can consider a frig or freezer for storage however for short term storage no refridgeration is required.

1 pellet dissolves in about 8 oz of water and makes a yummy hot broth or base for soup etc.

Raw chicken should never be left at room temperature. Once it's cooked it's safer; if the party lasted only a couple of hours it's probably fine. On the other hand, if you started at 8 and went to four in the morning, throw it out.

No. ----- You really didn't cook the potatoes long enough if they are still crunchy.

No, actually it doesn't -- the reverse is true. For whatever reason, salt and other seasonings are less pronounced in cold food. So if you are seasoning food to taste when its hot or warm, and it will eventually be served cold, you need to keep in mind to add additional seasoning because it will be eaten cold.

When I cook rice I add the salt after the water with the rice has come to a boil.

I have heard that addition of salt when boiling foods slows some of the minerals down from leaving the food...

You can cook spareribs from a frozen state. Frozen meat will thaw quicker if you cover and seal it with foil at least until it's fully thawed and the cooking process begins. You will also need to increase your cooking time to adjust for the amount of time required for the meat to thaw.

Some cooks believe that soaking raw liver in milk produces a milder taste in the cooked liver.

On this website, Is a person's email address. The person says that he or she has the manual you need. I'll leave it up to you to decide if it's proper to send the poster email or not.

http://www.creativehomemaking.com/phpBB2/viewtopic.php?p=9701

FriPilot

soaking beans in water, overnight, help soften them, shortening cooking time and so helps you save energy. Its to rehydrate them. They are dried out so they can be stored and need to be soaked in order to cook them.

Blackeye peas are as easy as shelling (taking the peas out of their pods), and cooking. Wash them. Put them in a pot that won't boil over. Add enough water to make them float, season with salt, a little garlic and maybe if you aren't too health conscious a little bacon grease. Boil about 30 minutes and enjoy. I think olive oil is a great substitute for the bacon grease. In my experience not many outside the south like blackeye peas. Once when I had been in Montana a few months, I said I sure could use some blackeye peas. My friend was amazed. "We only feed those to our cows", she said. What a waste! You can also buy dried peas. Just follow the package directions.

Starch- potatoes worked perfectly for me

Assuming a Jack's Pizza is similar to any other takeaway pizza, try using a frying pan (skillet).

I don't like pizza reheated in the oven; you're right, it never tastes really good that way. Microwaving just doesn't work well at all, and toaster ovens or grills (broilers) aren't so good, either.

I use a nonstick pan - of a size to fit the pizza, of course - on the stovetop. I keep a big, shallow, cheap old pan just for this and similar reheating. Pizza won't stick no matter how old the pan is.

Brush the bottom of the cold pan with a little olive oil, put the pizza in*, put on the lid (if there's no lid to fit the pan you can as easily use the daily paper - folded over, depending on the pan size - just lay it on top of the pan) and turn the heat to medium-high.

When the pan is hot and the pizza starting to sizzle, turn down the heat to medium-low and leave until it's all completely heated through.

Turn off the heat, leave the pan on the hotplate, and the pizza will keep hot while you eat. If you take the pizza from the pan to serve it, slide it onto paper towels on a plate.

*It's a good idea to add extra cheese at the start, grated or sliced. Commercial pizza cheese just doesn't stand reheating very well, which is part of the reheating problem. Add extra toppings with the cheese if you like - mushrooms, chillies, hot sausage, and so on. Add the cheese last: it stops the toppings drying out.

Pizza reheated this way has a good rich taste, and looks fine. The bottom will be crisp, and the flavour excellent.

Just keep an eye on it and be sure to turn down the heat before the bottom gets too crisp; it'll crisp up on the lower heat while the toppings cook through. Check regularly after turning the heat down, to be sure you don't have it too high. Once you've done it this way a couple of times you'll turn it into an art form!

The best alternative is to put the cold pizza straight onto a rack in a hot oven (450F or 230C), preferably with extra cheese and maybe other toppings, and cook for ten to twenty minutes, or until heated through and the bottom crisped. An ordinary domestic oven won't crisp the bottom properly if you just put the pizza on an oven tray; it needs to be exposed to the heat, and the rack allows this.

Food that is cooked by fully or partially submerging in some type of heated fat.

First i mix egg,with vegta and flour. Cut the marlin in pieces u like. Put the marlin jn the mixture for 2mins. Fried it with oil or butter. Dnt overcook it or it wil get too dry.. Serve with egeanle salad

You can cook surimi by either steaming or baking in a pot. The average time to let them steam is 20 minutes.

Spaghetti, pizza, pizza bread, and dipping sauce for garlic bread are some things you can make with marinara sauce.

60 ml means 60 milliliters

yes u have to cook the corn in order to make a salad

There are specially prepared pork joints that can be cooked from frozen however if the pork joint is not one of these then the pork should not be cooked from frozen as it is too high risk of not being cooked properly or reaching high enough temperatures to kill food poisoning bacteria. Pork is best to be thawed in the fridge over a 48 hour period. Alternatively, you can defrost in the microwave. You can also place the joint in a bowl place it in the sink and let cold water run over the joint for about an hour.