Cooking Techniques

it depended to your cream cheese size but it should be max. 1.4 percent

There are a couple different things that can happen when heat is applied to an egg. If the heat is applied through boiling water you can hard boil the egg in its shell. If it is applied from a pan you can scramble, fry, or even create over easy eggs. It depends on what you are looking for as an end result, in general though heat will cook an egg.

Normally when a client is ready for the bill they will signal you to get your attention and ask for the bill.

Otherwise, you wait until their plate is empty and they have put their cutlery down. If someone else is still eating at the table let them finish as you don't want to appear to be pouncing on them every few minutes.

If the plate is not empty because the person is full the knife and fork are normally together side by side on the plate rather than at each side of the plate. At each side of the plate signifies they have put the knife and fork down, or whatever, to do something else with their hands. In the closed position means they are done.

Basically, always keep an eye on your clients. When in doubt, give them extra time to finish. No one likes to be rushed out of a restaurant.

Different brands of potato chips contain different amounts of salt, ranging from salt-free to lightly salted to heavily salted. Read the label on the bag to determine the amount in a specific brand.

It is not said. Noodles are a main component of the dish.

Shelled pecans will keep for two years in the freezer. They will hold for a couple months after thawing but can be refrozen. They can also be refrigerated in an airtight container for several months.

Its a bands name...and vitamins?

Liquid chicken also known as soup.

One mixes spices, deboned salmon, breadcrumbs, and olive oil. You shape into moderate patties and place in a hot skillet on medium heat. 4 minutes each side on the skillet then serve.

Line your cake pan with parchment paper. You can wet the parchment paper for easier handling when lining your cake pan.

Animals are select most suitable diet to meet their nutrient requirement when provide many choices.

depends what size it is

Spiciness is increased by adding more spices to the food.

Spiciness cannot be decreased except by increasing the amount of the food without increasing the amount of spices.

Bake the porketta at 325 degrees F. (30 to 40 minutes per pound). Use a thermometer checking the center of the roast and when it registers 170 degrees, DONE!!!!!!!! Take it out and let it rest 15 minutes before cutting it into pieces. This way the juices stay in.

When you overcook rice it becomes pasty and the pasty mass of overcooked rice is not easily masticated (chewed).

Otherwise there is no real reason "not" to overcook the rice. It does not remove anything but the starch & make it mushy. Nutrient content remains basically the same.

To make it good to eat and not to loose its main minerals.

they are not. if you want to make mashed potatoes you don't buy potatoes called mashed potatoes, you buy baby red or something. then you mash them and then they are called mashed potatoes. as mashed ED as in past tense. i mashed the potatoes-past tense!!!!!!!!!!

It will take about 2 to 2.5 hours. For a large potato at 350 it takes an hour so at 250 it will take longer. I bake mine at 450 for an hour and it comes out with a crispy skin and fluffy inside. I butter the outside of the potato before I bake it to get a crispy skin on it.

well, um, i dunno. i dont think you should, just cover it and leave it on the table or workbench

Foods with a higher fat content, such as milk or yogurt, help to get rid of the spicey hot taste in one's mouth.

If too much chili has been used in cooking a dish you can tone it down by adding diced potato and cooking with a little extra water until the potato is tender, or by serving with plenty of potato, rice or pasta.

there is no set time on how long it takes. becauuse many factor vary ie. size of breast, equipment. best way is to seal the chicken in a hot pan and then about 15 mins at 180C

if not sure it is cooked right the way trhough open it up or use a probe. it will be firm when cooked.

A good way to keep them tender without cooking them for a long time in the oven is to parboil them for 20-30 minutes and then broil them in the oven to finish the cooking process. If you cook them fast in the oven without taking these steps, they will stay hard.

brown rice vinegar OR Chinese black vinegar (cheaper) OR red wine vinegar + sugar or honey OR sherry vinegar OR fruit vinegar

Oxtails make delicious soup. You might want to make it over two days. You start by dredging the oxtail pieces in flour seasoned with salt and pepper. Braise them in olive oil. (I use olive oil for everything.) Once they are nicely browned, add some beef broth and water, diced tomatoes (or tomato paste) and sauteed celery and onions. Season with thyme, bay leaves, salt and pepper. Simmer this mixture for a few hours. Oxtails are very fatty, so you should allow the soup to cool and skim off the excess fat. Pull the meat off the bones if desired. Return the meat to the soup. When you reheat the soup you can add carrots, potatoes and other vegetables as desired, cooking them until tender. Some people like to add some red wine, port or sherry to this soup shortly before serving.

Consider adding it to forms of liquid for better spread of taste and smell.

# Wash the lemongrass. # Peel off dirty, outer layer of skin. # Use a mortar or the back of your knife, smash its back end (fattest area). # Put it in your liquid.