Cooking Techniques

It is not advisable to try to hardboil an egg in a microwave. They can explode and the material that comes out of the egg can burn you or remain stuck on the walls in your kitchen.

It is much better to boil a pot of water and place the eggs in the hot water for about ten minutes or until when cracked, nothing runny comes out of the egg.

While not absolutely necessary, peeled tomatoes produce a better sauce. Remnants of tough tomato skins are not pleasant in tomato sauce. However, unpeeled tomatoes may be cooked then passed through a sieve or food mill to remove skins. Alternatively, place tomatoes in boiling water for one to two minutes, drain and rinse under cold water. The peels will slip off easily.

It means to lightly coat it in something. Flour is usually the ingredient used the most for dreging. After dreging you should shake it off to leave a thin coat.

Unfortunately, nothing can be done. Just enjoy as is and take is as a lesson in cooking.

simple answer no, cranberries are hard before they are cooked, you use the whole berry including the seed

by evelynn

No, it will evaporate slower.

When salt or another nonvolatile solute is added to water it raises the boiling point, making it more difficult to evaporate.

Most people boil them to cook them! So I would suggest this

pot roasting works ..experiment watching carefully so you dont burn it. I use 190degrees after searing the meat on all sides...then add a liquid and lid. adding more liquid as needed!

Because raw potato is not nice to eat and very hard to digest. However, how appetizing a vegetable is depends on how it is cooked and the individual's personal preferences. Digesting a raw potato is no more difficult than digesting any other root/tuberous vegetable, such as carrots and radishes. You can sprinkle a little salt or other seasoning on them and it them raw. You can put raw potatoes in salads just as you would put carrots or radishes. Raw potatoes retain more nutrients than cooked potatoes. According to the Bureau of Home Economics. United States Department of Agriculture, when ordinary cooking methods are used, from 32 to 76 percent of the essential food values, minerals, and vitamins are lost due to oxidation, or are destroyed by heat or dissolved in water.

I've done it by heating water in the microwave for 2-3 minutes, then adding the noodles and heating for another 4 minutes or so...cooking times will depend on your microwave. After heating in microwave, mix in the flavor packet.

D- You dont really have to heat the water first, if you have a sink run your water hot, and i guess 4 mins is a good time to make them all the way done... me personally, put them for 3 mins and mix, letting all the flavors and juices and s#$% soak in and kinda marinate the noodles, know what im sayin?

It depends on how you like your noodles. I like the way they turn out when you microwave them in a glass bowl. I crunch it up put it in a glass bowl add water and microwave for 3 1/2 minutes.

You can soften sugar that has hardened and won't break apart easily in the microwave. Take the hunk of sugar out of the bag, place on a plate. Microwave for a few seconds, perhaps ten, then check the sugar with a fork or spoon to see if it has softened yet. Never check the sugar with your finger or hand, sugar burns are hot and nasty. Keep repeating the process every ten seconds until the sugar has softened.

The use of a lid when cooking reduces the amount of heat escaping from the cooking area. Reducing the amount of time required for cooking and thereby reducing the amount of energy needed. This in turn reduces the amount of energy-required to pay the electricity bill. A good way to prove this point is to boil a pot of water with a lid and one without a lid and time how long they take to boil. Then see how much difference there is in the setting needed to make each simmer.

Turn the heat to 425

or

ten minutes

There are a couple tricks one can use to cool the burn from spicy foods. Avoid alcohol; alcohol is a solvent to capsacin, the heat component in spicy foods. Drinking alcohol, even an ice cold beer can actually make the burn worse by spreading it throughout your mouth and throat. Avoid carbonated beverages or any water based drink. Capsacin is an oil based compound. Water won't touch it. Drink milk. The lactic acid in milk break the bonds of capsacin and attaches the molecules to it. In effect it washes the burn away. If you try it you will immediately notice the effect. You will notice in Thai restaurants that a bowl of sugar is on every table. Thai food is notoriously spicy to westerners, although many of us are not as aware of it as we should be. It is said that a spoonful of sugar taken after a too spicy bite will cool the heat. Considering the love/hate relationship between oil and carbon (sugar is a carbon), it probably works to some degree.

It crackles and pops. You would probably have to get a new microwave if you attempted this at home.

At 300 degrees F.:

Rare: 16 to 20 minutes

Medium rare: 20 to 22 minutes

Medium: 23 to 25 minutes

Well-done: 26 to 30 minutes

Leave them on the bush.

Cooked ground chicken will last a few days in the refrigerator. It is best to use it in a dish as soon as you can and not leave it for long. Try to find a recipe to use it and go ahead and make use of the leftovers.

Egg Wash

An egg wash will make pastry shine and help with browning. It will also help bind crusts with cracks and seal the edges of pie crusts. Egg wash also helps keep the bottom crust from getting soggy when the pie filling is added.

Simply beat a couple of eggs mixed with just a little bit of liquid such as milk or water. Brush a very light coat of the egg wash onto the surface of the dough with a pastry brush.

Hot and fast! My experience is working in a restaurant, where we would pre-cook or par-cook some dishes. The 400 - 500 F range for 3-10 minutes works for most food. Fried foods should be near the upper end; moist foods and things that can "brown" (like pizza or macaroni and cheese) toward the lower end of the range. If you're heating different things at once, go for the middle (around 450 F) and cover moist dishes with foil to prevent drying. Hope that helps! -- J

There are many ways, my mum used to 'spike it all over with cloves'(sorry for fogetting that)then boil it first for about an hour and add half a pint of cider to the water 10 mins before it was done. she'd then mix honey and mustard together roll the ham in it wrap it in foil and bake it in the oven. sliced thinly it was very nice. x

325 degrees

The easiest way is to take a pinch of sugar in your hand and just lightly sprinkle it over the cookies after they come out fo the oven. If tou do it while they are hot, the sugar will disolve. Once they have cooled, the sugar won't stick. So it is best to wait a small amount of time and sprinkle the sugar on when the cookies are still warm (but able to be handled easily) so that they sugar crystals will stick, but will still remain mostly in their own form.

you set the skilet on nine and let it sit for about ten two twenty minets then you flip it and let it cook through. when it is done cut it and see if it is still red inside if is then let it sit till the red is mostly gone