Cooking Techniques

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.

Basa Fish

1/4 cup olive oil (for 2 filets)

1 clove garlic, minced

juice of fresh lime

Heat olive oil slightly in small pan, saute the garlic in it just till tender, mix with the lime juice and marinate the fish for 1 hour

in non-reactive dish. Grill it and used it for fish tacos. It was wonderfully flavored and so fresh tasting.

Provided the internal temperature of the chicken legs is 180 degrees, but the vegetables may be overcooked by the time the chicken gets to this temperature. It's probably a safer practice to cook the chicken first and then add the vegetables to the pot after.

Increase chillie powder or pepper powder to neutralize the taste of tamarind in a dish. You can also use potato to reduce the taste of tamarind. You can also use some extra water. Small pinch of tamarind is enough for a dish.

The egg shell is not liquid so the inside is the only thing that changes.

Egg Shells *WILL* dissolve in Vinegar. When you drop egg shells in to the vinegar, you can immediately see bubbles appear as the Acidity of the liquid takes effect. Calcium Carbonate (Egg shells) reacts with the vinegar to form Carbon Dioxide.

Calcium Carbonate is *NOT* soluble in water, boiling or not.

Try it.

Immerse an egg completely in vinegar for around a week, all that will be left is the Yolk with the protective membrane.

Sausage is normally fried, not boiled. But in either case, watch the color to see when it is cooked. If you are in doubt, cut a sausage in half to examine the cross-section. Since there are many different kinds of sausages having different diameters, there is no set time for cooking them, however, it shouldn't take too long; I would expect that 15 minutes is usually enough.

that would be Salmon. DAH

The acid in wine breaks down the proteins in meat, tenderizing it.

you might have put too much water in it The oven temperature may be too low. Try testing with a removable oven thermometer from the dollar store to see if what your oven reads as 400 degrees is actually 400 degrees. Older ovens often burn out the temp. probe inside and read higher than actual.

Soup first then salad

It can boil, depending on atmospheric pressure, at as little as 25 to 35 degrees Celsius.

WARNING: The heating of gasoline by any means is more likely to cause it to explode then to boil.

Lemon Juice contains acids that act as a preservative preventing the natural aging process of an apple from ruining it. You should try putting lemon juice on your apples before you go to school, so they don't spoil.

You can't really remove the salt but a great trick that I have used cooking corned beef for hundreds of people is after you slice the corned beef and it's still warm, lightly drizzle each slice with Karo light corn syrup arranging them on a platter cover with foil and let rest in a warm oven about 180 degrees for about 15 min. I know it sounds crazy but the sweetness balances out the saltiness of the corned beef. Try it you'll be a believer

Not a good idea. Lentils don't take very long to cook. The traditional way of cooking lentils is the best way. Try the orange variety of lentils, they cook faster than our larger brown lentils.

The Answer is .......... In 1847, Joseph Fry discovered a way to mix some melted cacao butter back into defatted, or "Dutched," cocoa powder (along with sugar) to create a paste that could be pressed into a mold. The resulting bar was such a hit that people soon began to think of eating chocolate as much as drinking it. Many people credit this as the very first chocolate bar for eating. Invention: candy bar in 1847

Pork tenderloin and chicken breasts are my most dependable items for grilling. In both cases, I tell my wife it will take 23 minutes though I don't time them and that's never the time. I check doneness using my barbeque fork.

Here's the process. heat the grills until the barbeque thermometer reads 375 - 400. Place the oiled and seasoned pork or chicken onto the grill for about 1 - 2 minutes, lid closed. Turn the meat and grill for 1 - 2 minutes on the other side (shorter for smaller pieces). Next, turn off all but the front or far-side burner and place the meat on the high rack at the back or side away from the "on" burner. Touch the meat lightly (don't pierce) with the fork; it will feel squishy. Turn the burner to low so the closed barbeque reaches 330 - 370 and allow the meat to cook slowly for 12 - 15 minutes. Pour yourself a bit more wine. after the 12 - 15 minutes, do the fork-check again. You will find the meat firmer. Continue the cooking, checking every 4-5 minutes, until there is no more "squishiness". Remove from heat; cover with foil for 3-5 minutes; cut 1/2 inch slices on an angle and serve. Family and guests will exclaim about the moistness and tenderness. Enjoy the meat and the praise!

You put the bread in then wait till it is toasted.

The general rule for lamb is, for every kilogram of weight, cook for an hour at 190 - 200 degrees Celsius, depending on the efficiency of your oven, or 180 degrees for a fan-forced oven. Thus, a 1.1 kg leg of lamb will take an hour and about ten minutes. It is advisable to use a meat thermometer to check at about half an hour before the expected time of finishing

there's a bunch of colors... as in, there's a reddish colored spin wheel flavored like beets. and green for other veggies. stir it up with Alfredo and your set for a tasty and healthy dinner with the family!

http://www.hungersauce.com/?tag=fennel Well, here's your answer bub.