Cooking Techniques

I don't know trying 2 do homework and am stuck on it!!

Sure, but the cooking time will increase a little. More objects being cooked consumes more energy and heat.

Start them out in cold water. gradually increase the heat until just boiling really like a simmer. Once they start to boil cut off the heat, cover and they will not crack. If they are allowed to be at room temperature before boiling they will not likely crack.

Go to a website: recipetips.com, go to tips and advice, enter your question in keywords, go to lowfat recipe substitutions. You will see other substitutions besides butter. I haven't tried this and some say to split the amount half and half (Replace 1 cup of butter with half cup butter, half cup applesauce). This site has saved me on several occasions. Check out the other parts of the site. Good luck.

i dont cos i think its a bit of a wast of water, but if your gonna keep the noodles and eat them later you'd be better to rinse as they can stick together if you dont

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.