Cooking Techniques

In Mexican sauces, here in New Mexico, we might use

tomatoes or we might just add water to dilute.

A couple of years ago, a friend and I made some red Chile

sauce from fresh pods. It was so hot, that it was literally

inedible. We added water .... and more water. It was finally OK

to bring near our tongues. As I recall, we had to thicken a little

with a cornstarch rue.

FriPilot

Yes you must eat the wang of life

I assume you are referring to the wine, and if so yes, you can use any wine or alcohol containing drink in cooking. You must, of course, use common sense. Chardonnay may be used in fish, poultry and vegetable dishes, chicken, fish, vegetable stocks, etc. Generally, as a rule of thumb for wines- if you would drink the wine with the food you're cooking, you can cook the food with it, but there are many exceptions. For instance, there are wonderful ways to use port, madeira, sherry, etc, that can really enhance a dish, but you wouldn't necessarily drink these wines with the meal. Some people insist that you use the same wine you are serving with the meal to cook with, but my experience is that as long as it is a decent wine, and compatible with the meal/food, it is perfectly fine to use to cook with. Also, there are many dishes/sauces where hard liquor is used: scotch, bourbon, tequilla, etc. And don't forget the Flambes- Cherries Jubilee, Baked Alaska, Bananas Foster, etc!

yes very many she start as a child and had to overcome obsatcils as a kid people thought she couldn't do it but she did as a teenager she cooked and cooked . until she became a celberity chef

We cure some of our hams in brine and some with dry cure. Both displace the water with salt which makes an inhospitible environment for most bacteria. This is a recipe for storing ham for long periods, not for consumption. We pull a ham for cooking at least two days before we need it for cooking. The ham will spend two days in the fridge, in a cold pot of water that is changed out twice a day. This leaches out the salt and makes the ham ready for baking or any other use. Salt is strictly for preservation. Get rid of it for consumption. Depending on what you are going to use the ham for, you can add brown sugar to the last change of water for baking, lemon juice for boiling (makes really nice sandwich ham), honey or maple syrup are nice no matter how you fix the ham.

Place in oven pre-heated to 220C/425F for 15 minutes. Reduce to 180C/350F and cook for a further: 1hr 30min (rare), OR 2hrs (medium), OR 2hrs 30min (well done) Alternatively the first 15 minutes is the same as above then reduce to 170C/325F and cook for 2hr 30min (medium) OR 3hr 30min (well done). Meat will be cooked consistenty, there is no rare meat with this method

The simple and unassuming potato will absorb salt as well as scorching flavor issues but will not leave a distinct flavor as to change the original creation.

coastalgal

about 15 mins for 3-5 eggs but 1 egg should take about 10 mins

Yes, mashed potatoes will eventually go bad. Even when kept in the refrigerator, they will eventually spoil. They are moist and are capable of harboring bacterial growth. They also contain milk products that can sour.

The best way I have found to cook hard-boiled eggs is to put your eggs in a pot with enough cold water to about 1" above them, turn on high, wait for it to boil, boil two minutes, take the pot off the heat, put a lid on the pot and let sit for 20 minutes, rinse with cold water. They usually turn out perfect.

Yes, but this is a terrible plan.

Ribs have a large amount of connective tissue. This lends them to being cooked a low temperature over a long period of time. This will allow the connective tissue to breakdown and the ribs to become tender. Baking or smoking ribs is best.

If the glass is warm then you can, however when I put boiling water into a cold glass it smashed so ...

Yes you can put boiling water into a glass, just not a cold one (Y) Yes... but if the room (and the glass) is cold, expect bad results... You might get lucky though... When I have a cold, I mix the cold medicine with hot water in a glass, and only once in my life has the glass ever smashed in those circumstances... I rarely put hot water into glasses otherwise...

Yes, you can cook a chicken with the guts still in. Many people put whole chickens in bags and bake them to have a delicious mean for their families.

It tastes good

It's because the crust cooks faster than the filling. This isn't always objectionable but leaves a gap between the crust and fruit. How hot is your oven try reducing the heat 50F (20C)? Or try covering the crust with foil until the last 15 minutes of baking?

it depends when did you cook it and when did you put into the frige and if you cooked it that day it can last for a week or longer if you have any wrape around it . it can last over 2 weeks or longer

Cannola oil, or virgon olive oil seafood is best cooked at high temperatures so it's best to use oils that can take the heat. peanut oil is an eg of one as well as olive oil.

Hi there the rack for the turkey should be low this should mean the turkey is pretty central in the oven if not adjust the rack so the turkey is in the middle. The reason it goes in the middle is because the air can circulate better and cook the turkey more evenley.It will also ensure that none of the turkey is burnt.

Well you could melt it together and then freeze it would be biger and more chocolatly.

When blanching food, you cook it partially. This insure that vegetables does not go soggy, stay crunchy, food retains it colour (especially green vegetables) and over cooking certain food can make it tough, for instance squid. Restaurants blanch the vegetables before service and then dip it in ice water. The ice water stopping the cooking process. When a portion of vegetables is needed, it is sauteed in a pan, this saves cooking time when the orders need to go out.

Salmon skin is tough enough when raw that you can usually peel it by hand with the assistance of a knife. Angle the knife against the skin, so you don't trim off any flesh.

It's good to leave it on though, especially if you're grilling.

i don't think pickles are bad for dogs as long as they don't throw up