Cooking Techniques

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

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.