Cooking Techniques

I don't see any reason why not.

this is a technique used in cooking, for instance,

bratwurst. (simmer in beer and onion before grilling)

It lets you keep the food on the grill for less time,

as it's already cooked, to some extent, inside.

FriPilot

Try adding a bit of salt and some lemon juice... be careful with both and add sparingly. Continue to taste and adjust as needed!

Candy-floss machines depending on type use either granulated sugar OR they sometimes specify caster sugar - especially for home machines.

So basically, there is nothing to make - either buy granulated suagr OR caster sugar.

If you want to make caster sugar instead of buying it (from granulated, then for very small amounts, just use a pestle and mortar and lightly crush it.

For larger amounts, just give it a go in the blender for a few seconds - but don't go too mad or you will make icing sugar.

If you want to use coloured / flavoured sugar, you can buy concentrated colour flavour addditives (google is your friend as may be a certain online auction site - search for candy floss flavour).

OR you can add a couple of drops to granulated sugar - just enough to wet it a TINY amount - and then blend the sugar together until you have slightly damp coloured sugar. If you dissolve it all, it is no use for the machine. When you done this, you must let all the moisture from the colour / flavour dry out totally until your sugar is completely dry again. then you can give it a quick go with the blender to make sure it is free flowing - and away you go.

Other options for flavour with sugar is to store the sugar in the presence of what you want to flavour it with - sugar is very good at picking up flavours from things in the same area - so if you get a sealed plastic box (like a big cake box) and put a load of suagr in there and - for example - a saucer of vanilla essence, then after a few days (or less) you will have vanilla flavoured sugar.

It Depends Which Dish

Properly refrigerated and covered, about 3 days. Once the lemon gelatin starts to take on a watery appearance in the pan, it is time to say good-bye pie.

200-220 degrees celsius

a table spoon is literally a way of measuring an ingredient. you can get a tool from Williams & griffins or debenhams or a supermarket that measures it out for u

hope this helps x

Putting cereal in boiling water is a surefire recipe for lumps. Put the cereal in cold water, BEFORE it boils, stirring occasionally. Using a whisk doesn't hurt either.

Four dry heat cooking methods are roasting, baking, broiling, and grilling.

About 6 to 7 minutes, so long as you put all 4 in the same pan at the same time. Rerfresh is ice cold water after to stop the 'black' ring around the yolk.

You do not have to parboil chicken before frying.

Buy the right cheese! And cook it slowly. Re cheese - some will brown better than others ... not sure why. Kraft 'Cheese' (don't know where you are in the world?) will brown really well but then it's not really cheese is it? In fact in Australia the packaging for this says 'Kraft Singles' as they're not allowed to call it cheese! Anyway you wouldn't use Kraft to make macaroni. Also cook then stick under grill to do browning.

Yes, spices help to prevent food from going bad. That's why they are more common in warmer climats. It also depends on what in particular you are using for a marinade. Salt, sugar and acids (vinegar) can all be preservatives. Even with the best marinades, however, you will only be buying small amounts of time, maybe a few days, not weeks or months. Either way, your best bet to avoid foodborn illness is to buy fresh, freeze what you don't need immediately and cook the chicken fully as soon as possible. a good marinade may help to extend life in the fridge, but it is no substitute for good food safety practises.

You should always cover chicken when baking so the moisture stays in the pan and the chicken is less likely to dry out. Adding some butter on top of the chicken and baking on a higher temp (like 400) for the last 10 min will ensure that you still get that great crispy skin, without the side effects of dry chicken.

The Ancient Romans were believe to be the first people to eat an chicken eggs. but Christians believe that Adam was the 1st person to eat anything.

Read more at link attached below.

Civilizations preceding the ancient Romans, such as Egyptians, pre-Mesopotamian and early Chinese, not to mention the native peoples throughout the world all ate eggs. Human beings were eating eggs long before recorded history, during the ages when all humans were hunters/gatherers.

Cheese may be used for eating.

Very heavy pieces of cheese may be used to prop doors open.

If the hog is "fried" it is immersed in hot oil. You may be thinking of a "hog roast," in which a whole hog is roasted. This can be done in a huge roaster built large enough for a hog, or in a roasting pit dug in the ground.

Yes, but only for a short period of time. If you are making for example, fruit pizza it will look good for about 24hrs if chilled. Bananas are just a very sensitive fruit no matter what you do to prevent deterioration.

The only way to gain weight is to take in more calories than you burn. If you are very active and you have a small appetite you will need to eat very calorie dense foods. These might not be the most healthy foods in the long run. Foods with lots of sugar and fat are calorie dense. Liquid supplements with lots of calories might help also. Eat small amounts all day long. Munch on things like peanuts and cashews. Eat foods with cheese and butter on them. Meats with fat such as steak, sausages, bacon, etc. will have more calories than lean meats such as fish and chicken breast. If you exercise a lot, cut back a little so that you are not burning up everything that you eat. Ask a doctor why you can't gain weight. The doctor might want to check your thyroid gland or your blood sugar levels to see if there is a medical reason for your high metabolism. A doctor can also tell you if you are underweight or within a healthy range for your height and age. Another way to gain weight is to increase your muscle mass. This can be done with exercise and weight training. A trainer at a reputable gym can advise you about this.

To cook beet greens to make them tasty, saute them in the skillet and don't add salt (beet greens have 3 times more sodium than spinach). Separate stalks and green leaves. Cut into bite-size pieces, saute with a little olive oil, stalks first for a few minutes, then add the leaves for another 3-4 min. Turn off the heat and drizzle with lemon juice or vinegar. Great nutritious side dish.

The benefits of steam cooking your food are lower cholesterol and it helps with dieting and weightloss. This is because when you steam cook food the fat from the meat gets left in the water and discarded so the meat is lower in calories and cholesterol when you eat it.

The only way you can cook raw pasta in a oven is by layering the pasta with a sauce, like a meat sauce or white sauce.

It depends on what type of meat the burger is. If the meat meat is one with holes in it (like ground beef), it must be well done. Unlike steak, meat with holes in them must be cooked well done to kill all the bacterial in them.

This may depend on the recipe.

Simmering with a lid on uses less heat than with the lid off.

Leaving the lid on means that evaporation will be lower - but sometimes the purpose of simmering is to reduce the amount of fluid.... so this may be necessary.

It really depends on how long the food has been out of refrigeration. It is recommended that food only be outside for five hours, including cooling, prep time and serving. For household use, I would say use your best judgment or freeze immediately.