Cooking Techniques

1 cup rice with 1 1/4 cup water. cook med temp till boil no cover. cut to low till water absorbed. turn to simmering cover for 10 minutes. turn off heat let it sit for another 10 minutes. it's done.

I place in 2" deep pan lined with foil. I pour a can of coca cola over it and bake for 1 hour in a 325 degree oven. I baste it every 15 minutes but if you cover it with foil

also, twice should be sufficient. This gives the ham a gingery flavor and enhances the

flavor overall. I have also covered it with onion rings and honey,but while that tastes

wonderful,it ruins it for sandwich making.

Although the garlic flavor is very characteristic, you can tone it down with some parsley (either the curly-leaf or the Italian kind). It has a strong flavouring too. You might try using potatoes or some chayote, which are flavor-absorbing plants. It also helps with salty-excessive dishes.

About 1.5 to 2 hrs, depending on the type of ham. Meat thermometer inserted into the ham should read 170F or 77 C.

The seeds and bark are slightly poisonous and bitter tasting. The properties can be eliminated by heating and leaching.

The Native Americans roasted, peeled and mashed the buckeye nut, which they called "Hetuck," into a nutritional meal.

Remenber all the times you've seen a recipe that says ... and season to taste.

That's the best way out of this one; take a small sample of your too-sweet chili, add a very small amount of ingredient x. Taste it. If it seems good, add more to the main body. Not too much, you can always add more if needed.

If x didn't work, take another small sample and add ingredient y. Keep on trying till something works. Things you can try include : -

lemon juice

lime juice

minced raw onion

minced raw garlic

vinegar

anything else in your cupboard with a sharp, sour or acid taste.

you can steam it.....but its better to straight up slow roast that bad boy......

or, if you are the man, you can sous vide it and cook to 65 degrees celsius...

but I doubt you roll like that

or you can cook it in a chicken broth with a few sprigs of rosemary and thyme.....don't bring to the boil at all....just a slow slow simmer......until you can insert a cake tester (which is essentially just a long needle) and there is no resistance.

Then you can flavor-blast it with caramelised onions and some Russian dressing style

there is no formula for this. it'd be easy if it was simple math or algebra...however it's not. i would say an 1hr 10 minutes and keep testing it until it's done.

You can measure out the amount of flour that you need by spooning it out into a measuring cup. Then pour the flour into a mixing bowl and whisk it with a wire whisk or a fork for about a minute.

Or you could shake it out through a colander if you have one.

To prepare to be a cook you must be ready to face the worst and best of your cooking you cant just start knowing nothing about cooking you must be taught from the finest to begin and suceed. If you are planning on becoming a professional chef I reccommend culinary school

You can cook nurse shark in many different ways. One popular way is by cooking it on a skillet. A good recipe can be found on TLC's website.

Yes, you can my mom uses foil all the time in the roaster. If not sure, ask one of your local appliances stores. ~ kellly101

HUGE! enough for up to 10 people.

the bean. It is inside of a little pod that looks like a green bean only they are brown. That is where they get the vanilla flavoring.

Yes, if it is still partially frozen it can be refrozen. Just be sure to wrap it in air tight wrapping, such as freezer paper, heavy duly alimunim foil or freezer bags.

4 tbsp

1 tablespoon = 3 teaspoon

1 teaspoon = 0.33 tablespoon

The boiling point of rutherfordium is 5 500 °C (this value is not measured but only estimated by calculus).

Yes. The butter or oil in the batter isn't sufficient to coat the griddle. The griddle has to have an even coating of cooking oil so that the batter in contact with the griddle fries evenly and releases cleanly. Without that coating of oil, the batter will stick and burn.

Yes it should. Potatoes turn brown when exposed to air. Covering them with any liquid should keep them from turning brown.

45 to 50 min usually - this is at 375 degree for high altitude

Well number 1 because they are made of taters (potatoes) and number 2 because they have salt on them. Number 3 because they get coated in lots of yummy french fry oils.

Because:

- sodium chloride is an important food additive: the taste of saltiness is appreciated.

- sodium chloride is an important and non expensive food preservative.

- sodium ion is indispensable for life.

You can eat them plain, toasted, melted on a grill or fireplace, burnt, frozen, you name it.
You can also cook them. However, you do not want to cook too long. Example of cooking htem includes rice krispie treats and sweet potatoes with marshmallows on top. They can burn easily in the oven.

pepper red peppers ground beef cheese salt.

In order to poach eggs the first thing one needs is to bring water to a boil. Once the water is boiling add 1 or 2 teaspoons of vinegar to it. Crack the eggs into the water and vinegar and remove the pot from the burner. Let the eggs sit in the water for about 4 minutes.