Cooking Techniques

No....they do not. The Microwave cooks from the inside out. In foods that are dense in some areas and thin in others, (potatoes) cook very unevenly, and are require to be rotated and turned over during cooking. In the advent of the "Turntable" in Microwaves, the cooking became more stable and even, but in the best of conditions, they still tend to cook unevenly.

Double cream should have enough fat in it to whip. The difference could be humidity or the container you are trying to whip it in. There is not a regular reason why this cream wouldn't whip. It would be best to start over with a fresh batch.

The heat from the boiling water cooks the egg, as it would if you would fry it. The shell keeps the egg white and yolk in it's natural shape/form but it is still cooked all the way though. Boiling an egg is healthier than frying it; it helps you avoid unwanted fats that come from cooking oils.

This creates a double broiler effect. If you were to put the chocolate over the direct heat it would quickly "burn" the chocolate before it was all melted. By putting it over boiling water you get a slower more controlled heat to the chocolate, making it easier to get smooth creamy chocolate.

if they are moldy or taste funny

"A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables. It is also used to prepare vegetables for canning or freezing and to tenderize them for further cooking processes. A Parboil procedure involves placing small quantities of food into a large amount of rapidly boiling water for the amount of time specified in the recipe. Food is added in small quantities so that the boiling process is not disturbed or decreased. If the food is not to be cooked again or if it is not to be served immediately or if it is to be canned or frozen, then the food should be plunged into a cold water bath (shocked), after being removed from the boiling water in order to stop any further cooking action. However, if further cooking is to occur immediately thereafter to the food just boiled, a cold bath is not necessary. This process may also be referred to as parcooking or parblanching." - http://www.recipetips.com

I think they are the best! I usually cook them in a little chicken broth and water. When they are tender I drain most of the broth leaving a little for flavor. I add butter, salt, pepper, sour cream and a little cream.

You can thaw frozen chili con carne as well as other soups and stews by placing it frozen in a saucepan. Add enough water to just cover the bottom of the pan and turn the burner on low. Stir it around occasionally and turn it, to help it thaw all around. Once it has thawed, turn your burner up a bit and stir while it's heating. You can also thaw it in the microwave in a covered microwave-safe dish.

Zest, I am not sure if it's zesting, but I do know a thin layer of orange and lemon peel is called zest.

Cooking a steak well done would entirely depend on the size and thickness of the steak. The rule of thumb is that steaks must be about 2cm in thickness to accurately cook along with the time in order to achieve the right "doneness". A 2cm thick steak can be cooked well done in 5-6 minutes.

To start with, you should never be putting mustard or vinegar in potato salad!! Yuck!!

mag search ka ah!! d ko ngarin mhnp eh >.<

peace ah...............

kakainis kc ung ibng answer kung anu anung sinasabi............ kya nagsulat rin ako ng kung anu anu peace be with u

If you have put too much mustard in your fish, you can dilute the mustard by adding other ingredients. Fish cakes would be my choice (mix the fish with mashed potato, onion, a little flour, make into cakes and bake) or fish stew (stews are very flexible, add any vegetables you like).

Yes, Dissolve 2 teaspoons Yeast in 1 cup warm water and then add 1 cup of evaporated milk. This recipe calls for 6 cups of flour.

Use orange mamalade and add about 1/8 of a teaspoon of powdered ginger to each tablespoonful (once mixed do the taste test to be sure that this is the correct amount. Some people like more ginger). Happy cooking, Marcy.

But, seriously, why substitute ginger marmalade for anything? If you truly dislike ginger, use any other marmalade.

If you can't find Ginger Marmalade and don't like oranges, you can add 1tsp per 1C Apricot preserves as well (I'm trying to approximate the "heat" of a good ginger marmalade -- the 1tsp may be too much or too little for you).

You can also finely mince 2-3Tbsp or fresh, peeled ginger per cup of apricot preserves (or orange marmalade) and heat over low heat until the perserves or marmalade melts, then let it rest over very low heat, below a simmer for 30 min in order to let the flavors blend. Cjonb 17:59, 2 Jun 2008 (UTC)

Or, to keep it really simply but amazingly flavorful - I'm assuming you're cooking a savory dish here - just halve a chunk of fresh ginger vertically (no need to peel) and stir it in with other spices once the onions are almost cooked, along with a pinch of sugar. Let it cook with the onions for a while and discard it when the sauce or soup is nearly cooked and the ginger has done its job. Couldn't be easier. You could put in a whole chili, which will enhance the flavor of the ginger, and discard that when you feell your sauce has sufficient warmth or, even, heat.

Of course, if you're cooking a cake or dessert, and like the flavor of ginger, just use powdered ginger sparingly: next time you cook the recipe you might decide to use more, or less.

A note here; if you want ginger marmalade and your local stores don't stock it, it's very easy to buy online and keeps forever, as do all jams (preserves) which is why they were invented. You'll find yourself spreading it on toast before you know it.

The link for ginger marmalade, below, can be navigated to a full list of products, click on Products; they ship worldwide.

Just the egg all by itself:

fried (sunny-side-up, over-easy, hard, or somewhere in between)

scrambled (with infinite variation between runny and burnt)

boiled (soft or hard, or anywhere in between)

poached

raw, beaten, usually as a beverage

raw, unbeaten, still in the shell, with a hole for sucking out the contents. Dishes where egg is the main ingredient:

omelet

egg-in-a-basket

scrambled eggs with any of a thousand other ingredients mixed in.

quiche

meringue (techinically, you COULD make this without the sugar, which would put it in the first category, but I can't imagine anyone EATING it)

There are physical as well as chemical changes that occur when certain vegetables and fruits are peeled or cut. One of the physical changes leading to discoloration is the loss of turgor or the hydraulic pressure within the fruit or vegetable that causes the circulatory process, not unlike blood pressure in animals. Hormel Foods says "When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables brown. The bruising seen on some fruit, such as apples and pears, is caused by the same type of reaction. If an apple is damaged by being hit or dropped, the apple's cells in that area are damaged and the enzymes are exposed to the air inside the apple, causing them to turn brown. When preparing fruits and vegetables for use, an anti-browning solution should be used to prevent them from turning brown."

Don't think it would taste like fresh water; but you can certainly USE it. Let it cool, then use for watering house plants. Or remove the eggs and pour the hot water directly onto weeds in your grass or driveway. (don't try this in a flower bed to kill the weeds because you'll take a chance of damaging your flower plants, too)

Basically they are any job that needs to be done in a kitchen from dishwashing all the way to line cooking. There are a few steps in between such as prep cooking, and cleaning.

You can cook link sausages by wrapping them in a paper towel and making sure they are turned around every 30 seconds. Patties are harder because they form hot spots and don't cook evenly.

Depends if they are pre-cooked when you buy them. It should say on the label. If raw, cook on the stove top starting with a little water in the pan. It will evaporate and then you will be able to brown the sausages a little. If pre-cooked, you can heat them in the microwave, it only takes 40-60 seconds. They'll probably split open. Of course if you want a little browning on them you have to use the stove top, but you won't have to add water.

Remove the atch bone and split the leg from the atch bone to the shin, removing the cartilage at the knee, then remove the bottom bone at the ankle. Once the bones are removed you will be left with a flat piece of meat, on each side of the meat there will be a fat piece of meat, split the meat at that point and fold back the fat bit. One butterflied lamb leg...easy peasy

Wear Swimming Glasses.

boil two peeled and cubed potatoes, to dilte by volume, then add a small splash of white vinegar to balance the sweet with sour, which makes it tangy, and add a generous sprinkle of black pepper to give some bit to balance all the favors. Alternatively, you can rinse off half the salad in a colander and drain, then return to the rest of the salad, and you will have less of the dressing including the vinegar.