Cooking Techniques

Not a cracker. Liver pate is better served on thinly sliced, buttered toast.

turn the oven to the baking/cooking temp before you actually start putting stuff together - with the goal being the oven will be at full baking/cooking temp a couple of minutes before you're ready to put your stuff in.

It all depends on the type of seafood. The term seafood is too broad. Fish are cooked by sautéing or frying. Shrimp can be as well. Clams and oysters are a different method. Try narrowing your question so we can better answer it!

I get a can of Campbells Tomato soup, and follow the instructions on the back. I use milk, not water.

It's very easy, and all you'll need is a saucepan and a stove.

You can add pepper or grated cheese or oyster crackers, whatever way you like it.

You can dunk bread in it, so that you fill up more and the meal goes further.

If anyone has a homemade recipe, please add it next.

You will need:

1 can of Campbells soup. And the amount of milk the instructions on the can call for.

Mix according to instructions conveniently printed on back of can. It will also say how to heat it.

Stir.

Remove from stove.

Add pepper or grated cheese or oyster crackers to taste.

(Dip bread in it, so as to fill you up even more.)

or simply buy from asda and put in a bowl n put in micowave for however long it says to.

This is very important that your do obey this because it could lead to you being ill!

The part you don't eat of a crab is the green part because it can lead to serious illness! :)

All you do is take the sausage out of the packaging then put a drizzle of oil on the pan and put it on meduim heat, don't put the sausage on the pan yet. Then, when the pan starts sizzling put 2 to 4 sausages ( depending on how big the pan is). Wait 2 or 3 minutes turn to see the sausage, if its brown then turn it to the other side. Wait another 2 to 3 minutes and if its brown. Taste it. ENJOY!

It depends on the type of sausage, but if it's a sausage in a casing, you can also put a little water in the pan and steam the sausage. That lets you cook it without adding extra fat.

You can also grill sausages on your outdoor grill.

when its not red anymore and it falls off the bone

1 pound of raw meat per person - 20 people = 20 pounds

You can cook a 4 lb stuffed, turkey at 325F -- 2-1/4 to 3-1/4 hours. When inserting a meat thermometer into the thickest part of the meat, it should be 165F.

There're lots of ways to cook an egg. You can boil it, scramble it, poach it, bake it, baste it, fry it, and the list goes on. Eggs are very versatile foodstuffs!

If you want really succulent, fall-off-the-bone spareribs, you should braise rather than parboil before broiling or barbecuing. Parboiling usually refers to boiling briefly to partially precook the meat whereas braising means to cook the ribs very slowly in the oven in a covered container at low temperature (225oF) in just a bit of water for several hours. This will cook the ribs completely after which they are placed on the barbecue or grill, basted with barbecue sauce and browned or charred as you desire.

With a bit of experimentation, you will produce award winning ribs. Also keep in mind that back ribs are much meatier than side ribs.

Braising can make meat and stews very tender and rich in taste but the prolonged heat can also reduce the nutrient (i.e. vitamin and mineral) content of a dish as it can break them down.

There are some conditions that can turn the result either way, but probably it will boil faster in the bigger pot. The bigger pot offers a greater surface for heat transfer, so it should boil faster there.

Ground beef should ALWAYS be fully cooked! It's not like eating a steak rare. More people have gotten sick from eating partially cooked hamburger (and there have been more recalls from companies on produced ground beef that is bad) so, take a risk ... eat it rare or hit the ER. It would take about 2 minutes on each side (enough to brown the meat quite well on each side. If in doubt about the inside, then take a fork and partially and gently pull a little of the meat apart in the middle of the burger.

Don't say you weren't warned about eating rare hamburger.

Do not believe the above propaganda. It is also not the answer to the question. The question was how long one should grill a half a pound if you WANT it rare. 3 minutes on each side should do the trick. Make sure the grill is really hot when you start.

Bon Appetit!!!

The origine of potted beef is that of a cow. normally of the tolson fat variety.

No, you do not need to cover quiche when you bake it. You may cover the very outside edges of the crust lightly with foil toward the end of the baking process, but only if desired. This helps to prevent the crust from burning. Leave the center of the quiche uncovered.

It is a moist method. Most commonly used as you "sweat onions" this is to take the sugars and flavor out of the onion or garlic or what ever into the oil and or butter you are sweating them in. It is a bottom layer of what you are building.

Place a deep mixing bowl in refrigerator to chill. Pour 2" of milk to mixing bowl and return to refrigerator. Open crab container and remove as much liquid as possible without breaking up lumps of crab by transferring into bowl with a fork leaving liquid in original container. Remove mixing bowl with milk from refrigerator. Place collander (with smallest holes available) in mixing bowl. Gently transfer crab from bowl to collander in mixing bowl with milk. Add additional chilled milk to completely cover crab. Cover tightly with plastic wrap and return to refrigerator for 30 minutes. When ready to prepare, remove crab from refrigerator. Remove collander with crab from mixing bowl placing it over sink to drain thoroughly. Gently fluff crab with fork to remove any remaining milk. If desired, add fresh lemon juice, 1T at a time, to crab until desired flavor (and smell) is attained.

That is steam from the soup condensing. -Normal in a closed room.

350 degrees F.

Liquid on a low heat. Slowly bubbling, not vigorously boiling.

To Cook in Hot Fat means to deep fry in hot melted lard or shortening. Most deep frying is done in a combination of vegetable and peanut or other oils. These oils are more "health conscious" than melted lard or shortening, which was the oil of choice perhaps 20 years ago. The reason you use hot fat is that it has a lower cost, higher burning temperature than other oils, and the oil will not break down as easily as others.

A gallon of water is roughly 8 pounds, so i assume juice concentrate would be slighly heavier. Exact weight would depend on the specific kind of juice and how concentrated it is.

If the ham is already 'cooked' then you do not need to cook it again, you can slice it and eat cold with salad or in a sandwich, or you can warm it through and eat with fried eggs, or my favourite is with boiled new potatoes and parsley sauce.

If you want to know how to remove salt from water, boil the water away and the salt will be left in the pan. OR, if its been sprinkled on a solid, take a spatula or spoon and scrape it off. Rinse it with a little cold water.