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Cooking Techniques
Short cuts and fixes, and all the tricks of the trade from fixing cooking blunders to perfecting the recipe with that little extra, are in this category. Make your life a little easier and cook like a pro by exploring this category.
3,840 Questions
Can you freeze an UNCooked standing rib roast?
Yes. Wrap it in plastic wrap and then put in a freezer bag to help prevent frost burn.
How do you cook a turkey crown?
Turkey crowns are smaller, much quicker to cook, and easier to carve (no worrying about appendages).
One downside to turkey crowns is that they can be far more expensive than buying a whole turkey.
Cooking TipsAccording to the website PracticallyEdible.com:
'You may wish to wrap the Turkey Crown in tin foil for the first half of the cooking time to help keep the meat moist. Wrap it so that the join is at the top of the bird, so that you can easily open it up for the second half of the cooking for browning. Cook at 350 F (175 C). If covered, allow 18 minutes per pound / 450g. If uncovered, allow 15 minutes per pound / 450g. When done, the temperature should be 170 F (77 C) in the deepest part of the meat. Allow to rest 30 minutes, covered, outside the oven when done before serving.'
(Refer to Related links for more info and for recipes.)
What can be used instead of cornstarch for thickening a sauce?
Arrowroot or various types of flour such as wheat flour or pea flour. A lump of very cold butter stirred in after having taken the sauce from the oven
ANSWER:For stews, whether beef or chicken stock, I use instant mashed potatoes to thicken, about a tablespoon at a time. It has the same starches in it as the corn starch and adds a little flavor to the stew.I once used coffee mate in a pinch - it worked very well.
using tapioca,the instant kind,is great to addat the beginning .stir ocassionaly.is real good when making stews and such in a slow cooker.
You can also mash together room temperature butter and flour in equal portions to make a paste. Then stir small amounts of this paste into the sauce and let it simmer a bit until it's the consistancy you want.
i have celiac disease and cannot use wheat flour for thickening sauces and gravies. i have found that rice flour is far superior for thickening such items. it does not have the tendency to clump as wheat flour does, and makes beautiful, silky sauces and gravies. my sister started using it in place of wheat flour, even tho she does not have issues with wheat. i usually mix it with a bit of the sauce liquid first, but it is not really necessary. also no need to brown in fat before adding liquid. one suggestion, use less than you would regular flour, and add a bit more if needed.
How many potatoes are needed to make 10 servings of mashed potatoes?
It may sound excessive at first, but for 10 people, I would go ahead and peel and prepare the full ten pound bag of potatoes. Some of that ten pounds is water, and a little bit is peel, so you don't end up with 10 lbs of mashed potatoes. I routinely prepare that volume of potatoes, and what you end up with is a very large bowl full of potatoes, true, but that allows both for mashed potatoes for ten, but hopefully, seconds for those who want them.
Take every measurement and DOUBLE it. EXAMPLE: If it askes for 1/2 teaspoon of something; now you want to make that 1 teaspoon.
The general rule with big high end cuts of meat is low and slow. Slow cooking reduces shrinkage. You'll need a meat thermometer, and they are worth it for serious meat cooking. There are a lot of ways to do prime rib. In general, rub it with seasoning and brown it. A gas grill works well for this if you have one. Some big pieces won't fit in a pan for stove top browning, but will fit on the grill. Foil wrap the browned piece of meat and include inside the aluminum anything you might want to have for flavor. Then into the oven. Hit the web and surf it for some tips and kinks. Take what you like and forget the rest. Keep it simple. Keep it all about the meat. A link to the USDA web site will help with cooking times and temperatures. Don't be afraid to lower the heat and go longer. You've got your trusty meat thermometer, right? The best from this kitchen to yours. Good luck. Oh, and one more thing. Bon appétit!
When you purchase a haggis it has already been cooked but needs to be reheated in simmering hot water. The time this takes will vary depending on the size of the Haggis but you needn't worry about overcooking so you can leave a haggis in simmering water for 30-40 minutes without it spoiling. When thoroughly hot dish the haggis slicing open the casing and spoon the contents on to your plates. Serve traditionally with boiled, creamed potato and boiled mashed swede. Serve as a main course at dinner.
A non-traditional way is to remove the casing from the haggis and then to slice the solid contents into medium slices and fry in a frying pan or skillet until hot and golden brown. Very nice for breakfast with bacon and a fried egg.
Rotten is a general term, but if it is rotten because of a fungus (such as moldy bread), then yes it does contaminate other food.
I've had poached scallops but I wouldn't boil them. If you over cook them they get very tough. Poaching means the water is hot but not quick simmering. Bring the water to a simmer and then turn the heat back until the bubbles just stop (or almost stop). You can season the water with herbs, salt and pepper, some sliced onion, garlic, slices lemons, or whatever you want. You can even put some wine or stock in the water. Put the scallops in the hot water (the water should just cover them) and let them poach for about 5 minutes. They should be done but you can check them and let them cook longer if you want. A little under done is better than over done.
Instead of sherry can you use white vinegar?
In most recipes, sherry would be appropriate. Often sherry vinegar is used in place of sherry by those who want to avoid alcohol. The exception might be when preparing a salad where the greater acidity of the vinegar is important.
How can you tell if a chicken is cooked?
There are a number of ways to determine if chicken is thoroughly cooked and ready to eat.
- For whole chickens, a meat thermometer inserted into the thickest part of the thigh, but not near bone or fat, should register 180 to 185 degrees Fahrenheit before removing from the oven.
- For stuffed whole chicken, insert the thermometer into the center of the body cavity. When the stuffing registers 160 degrees Fahrenheit, the chicken should be done. (Note: Chicken should only be stuffed just before roasting. Never stuff a chicken ahead of time.)
- For roasted whole chicken breasts, the meat thermometer should register 170 degrees Fahrenheit.
- To test bone-in chicken pieces, insert a fork in the chicken. It should go in with ease and the juices should run clear. However, the meat and juices nearest the bones might still be a little pink even though the chicken is cooked thoroughly.
- Boneless chicken pieces are done when the centers are no longer pink; you can determine this by simply cutting into the chicken with a knife.
It should be at a boiling point when cooking Crabs; as Crabs and Lobsters don't like very - hot bioling water.
I've read somewhere (?) that some peas found in Egyptian tombs have been planted and grew.
This needs scientific confirmation
Answer:Dried peas that are kept in a cool dry place can last for potentially decades. If vacuum packed, they can last as long as the package.Canned peas have a shelf life of 3-5 years depending on the process used to can them.
Suet is simply pieces of fat from animals (beef suet). Ribeye fat is real good. Firm fat layers is best for chopping to make Christmas puddings etc..
Kidney fat was used also.
Now as for bird food known also as suet, you can render fat in boiling water. Solidify fat in freezer but do not freeze or buy lard from the store. Put fat in a mixing bowl add peanut butter, seeds, nuts, berries or whatever the animals you're feeding likes. Line a loaf pan with wax paper spoon in mixture. Chill, remove from pan cut with a knife sat in hot water.
How long does it take to cook parsnip?
Parsnip usually take one year to fully grow. Parsnip is a root vegetable, that is a biennial plant. However, half of the year does not produce a parsnip, but only the root, so it takes a full year for the plant to grow.
Which oil should you use to keep food from sticking to the pan?
First, be sure the pan is very clean. The best way to do this is to use a mild scouring powder such as Barkeepers Friend (TM) (NO BLEACH),mixed with a little water to a thin paste and scour both the inside and outside, being sure the cooking surface and the bottom of the pan are clean. This helps prevent 'hot spots' which cause uneven cooking. Wash after with soap and hot water.Then coat the entire inside of the pan with a light coat of canola or corn oil. You may use olive oil if you are not frying at a high temperature. The easiest way to do this is to put about a teaspoon of oil in the pan, then rub it down with a paper towel, removing any excess. (Do this even if you are going to fry in oil.) These steps need to be repeated after each use. If this doesn't help prevent sticking, then the pan should probably be replaced with higher quality cookware.
Does powdered sugar contain a small percent of cornstarch?
I wasn't aware that it did, but it would be there to keep it a powder. The cornstarch would coat the sugar crystals and keep them from sticking together.
"Half and half" is half milk and half cream. All the cream is taken from the milk and then a 1:1 ratio of fatless milk and cream are mixed. half and half has more fat than whole milk, so they are not interchangeable.
How do you cook a 36 pound turkey?
The rule of thumb for roasting an unstuffed turkey is to cook it for 15 minutes per pound at 325 degrees Fahrenheit. So for a 23 lb. turkey, you should expect it to cook for about 5 hours and 45 minutes. If it doesn't have a pop-up timer, start checking the temperature about and hour before your determined time is up and check it every 20 minutes until the temperature is 165 degrees F in the thickest areas of the thigh and breast.
Do you need to use oil on a non stick pan when you cook?
No. It doesn't.
Most non-stick pans are made using Teflon (PTFE) coating although newer materials are also used. Health concerns have been raised regarding use of PTFE as a cooking pan coating.
How do you cook unfrozen chicken wings?
First boil the wings for about an hour to an hour and a half. You want to get them nice and tender.
After they're finished, put them in a shallow dish, season with salt, pepper(or whatever you like), cut some bell pepper and onions and sprinkle over wings. Place in oven on about 350 for 45 min or so..you want them good and tender and falling off the bone.
How do you reduce vinegar taste in salsa?
Collard greens on their own don't have a vinegar taste; they have a sharpness but vinegar is usually added to them to enhance the flavor. Just add less vinegar or try using a better quality vinegar as opposed to white or red wine. If you don't like the sharpness of the greens, you can cook them with a little bit of sugar (very little...about a teaspoon per 3-litre pot) which will reduce the sharpness a little.
Can you poach a whole chicken frozen?
If you throw a frozen chicken into boiling water it'll be a mess...overcooked on the outside, probably starting to fall apart, and undercooked inside. Start out with just warm or barely hot water; after about a half hour, once the chicken has thawed, crank up the heat. This still isn't idea -- letting it thaw overnight in the fridge or for an hour on the counter is much better for consistency and flavor.
--I've heard you're not supposed to thaw poultry on the counter; in the fridge would be safer.
