Cooking Techniques

Resting the meat after cooking allows the juices to redistribute. If the meat is cut right away, the condition of the meat fibers forces the juices out and makes the meat dry. Supposedly, letting it sit relaxes the fibers so the meat doesn't come pouring out.

If you ever pierce a burger or roast while it is cooking (as to check for doneness, watch the resulting stream of juices. That does not happen when the meat is allowed to rest.

Any type of frying in oil or fat is considered unhealthy.

Filet Mignon is a bacon wrapped steak cut from the beef tenderloin. Cook like you would any other steak, depending on your personal taste. Rare, medium, or well however you like your steak cooked. A charboiler or bbq is a great way to add flavour to any steak.

Actually, filet mignon does not have to be wrapped in bacon. We have a favorite way to cook it in our house. See related links for the recipe and instructions.

Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.

Lemon Zest is the outermost(yellowest) part of the lemon skin :)

Since it is smoked, it is already cooked, so all you have to do is warm it up, which you should do slowly so you don't burn it. If you have a meat thermometer you can stick it in the ham and keep checking until it is 180 degrees. Otherwise, just guess. Cook on medium or lower for an hour or two in a covered pot.

Generally the required spices are dried chiles (Ancho chiles are most common, but some mixes contain mild paprika, other mixes use dried chiles hotter than Anchos), oregano, garlic powder, cumin and salt. It may include a number of other spices depending upon who is doing the blending, though these are all optional.

Well, the three vegetables you mention are commonly coated in food grade wax before selling, you are right. But all three of them are vegetables commonly peeled before cooking or eating, which automatically removes the wax, along with the rind.

Put your mixture you would fry in the pan into a jug. (2 eggs, knob of butter, pinch of salt and pepper, small dash of milk). Put it into the microwave for one and a half minutes, then take it out and stir it. Put it back in for another one and a half minutes but keep an eye on it because it will start to boil. Keep taking it out and stirring if you need to, to get the consistency you like.

No, simmer means to reduce the heat just enough so that the water in which you are boiling your food is no longer at a rolling boil, just one or two tiny bubbles are breaking the surface at a time, your food is then said to be 'simmering'

Yes it is similar, and should produce a nice result. It's not the same though... You could also try white wine.A lot would also depend on the meat you are using. You could use Calvados for pork, or brandy for beef. I do not believe Vermouth , which is matured through herbs is in any way the same as sherry, you would definitely be better off with white wine.

India is probably the first country of origin, although curry was not discovered, but invented. It was used as a spice blend to cover the flavor of rotten meat.

I am not a professional cook. Spray steamer basket with a spray oil before using it. When steaming vegetables, simply wash them under running water, peel if needed & remove any bad spots, then cut into small chunks. Add water to the pot to just reach the bottom of the basket. Watch and make sure the water does not dissipate completely. Place the prepared vegetables in the steamer basket taking care not to put so many in that the lid can't be used. Cover with lid, and bring to a boil. Turn heat down to med-low and steam until vegetables are the degree of doneness that you enjoy. Remove from pot & add seasoning.

Lucuma is a delicately flavored tropical fruit. Peru and Chile are the main producers and the bulk of the production is used in dehydrated form. Only a small percentage reaches the local markets to be consumed fresh. Once dehydrated, the lucuma powder is mainly used to flavor ice creams and other milk products.

It does not seem to be found fresh in the US; the best option is to get it in its dehydrated form as lucuma flour or powder used for making ice creams.

3 minutes. You boil all three eggs together.

A regular glass dish - that is very cold when taken from the fridge, will crack if placed inside of a heated conventional gas or electric oven, due to the rapid change in temperatures - thermal shock. A regular glass dish that is very cold when taken from the fridge, may or may not crack if used inside of a microwave oven, since a microwave oven heats the food first, and not the dish itself. A pyrex dish - that is a cooking vessel of some kind - that is very cold when taken from the fridge might crack if placed inside a heated conventional oven, however if the oven was cold and then started the same dish will probably not have a problem. Usually it is best to let the dish become room temperature before placing it in the oven. A pyrex dish even cold may not have as much of a problem in a microwave oven, again since the microwave oven heats the food directly and not the dish. Corningware that was made from pyroceram (generally the older dishes) as well as the Visions line of Corningware cookware can withstand the sudden temperature changes of a cold fridge and an oven - whether the oven is a conventional or microwave oven. If you are unsure whether the dish is pyrex, stoneware (often used in many casseroles), Corningware pyroceram or Visions Corningware - then it is best to set the dish out until if becomes room temperature and to not preheat the conventional gas or electric oven. Often the bottom outside of the dish will indicate if it is oven or microwave oven safe. Since microwave ovens do not generally heat the dish inself, there is less danger of cracking with most cooking vessels.

Yes. Rewarming food only changes its consistency. Eventually it will get tougher and drier.

GOLDEN FRIRD CHICKEN BATTER 1/2 c. oil

1 c. flour

1/2 c. milk

1 egg Blend oil and flour; add milk and egg. Beat until smooth (batter will be thin). Dry chicken thoroughly; coat with salt and flour. Dip into batter, letting excess drip off. Fry in oil at 375 degrees.

Goulash, made from beef, onions, vegetables, spices and paprika.

If plastic has melted or burned in your microwave overn, wait for it to become cold. It should peel off easily.

If a stain is left, use a cleaning cloth on it. If it won't clean off it still shouldn't affect the operation of your oven, just its appearance.

Never use any kind of abrasive cloth, sponge or cleaning preparation in a microwave oven. In fact, there's very little in your house that should need abrasives to clean, if you maintain surfaces by regular cleaning.

Stubborn stains should only be cleaned with whatever cleaner the manufacturers or suppliers recommend. If you aren't sure, ring or email the manufacturer or retailer for advice. The few minutes this'll take are worth the trouble when the alternative could mean damaging the goods.

Abrasives will leave nearly-invisible pitting in many surfaces, which will then hold dirt and stains forever more.

Absolutely, you can use both racks in your oven. You would want to use the lower rack for larger roasts or a turkey, and the upper rack for foods that you want more browned on top, such as mac n' cheese with a crust. If you want to use both racks for baking sheets full of cookies, just remember half way through baking to switch the baking pans top to bottom and bottom to top, and rotate them 180 degrees in case your oven has hot spots. (The last step may not be necessary if you have a convection oven.)

Cooking is only as difficult as a person wants to make it. For example, mac and cheese. Person A could heat up some pasta in the microwave and pour Velveeta cheese on top of it and call it dinner. Person B could: 1)create a roux (flour and butter thickening agent), 2)cube sharp cheddar cheese, 3) heat up heavy whipping cream to make their own cheese sauce with all the seasonings that they want, 4) boil the pasta, 5) then combine the cheese sauce and pasta, 6) sprinkle bread crumbs on top then stick in a 350 degree oven for 15 minutes. It all depends on how much work one would like to do. Follow the instructions in the recipe, most of the time, it is pretty simple and the end result is good.

The gizzard is an organ unique to fowl, seed eaters specifically. The gizzard actually holds small pieces of gravel and sand ingested by the bird to help grind down grains and seeds. It is therefore part of the digestive tract, located somewhere between the beak and the bottom.