Cooking Techniques

If you are lucky enough to have access to, or know how to make, clarified butter, this isn't necessary, because the clarification process removes the milk solids in the butter. Otherwise, you mix the two because the oil helps keep the butter from browning too soon. Regular unclarified butter will brown because it contains milk solids that brown, the oil helps prevent that.

well if you ask me ,when you freeze a boiled egg you have to put it in the freezer and freeze it then when you take it out it will be frozen AMAZINGGG !!!!!! ISNT IT !!! i know this because me and my friend bob filacock tried it one day and its just amazing :) diid i mention im a *snort* nerd !!! :D ilove you allllll :D

well if you ask me i think that your supposed to throw it in a lake and then swim and get it then bring it back up then throw it in a lovely stable and wait till something its it *snortt snort** ahaaaa :)

Mustard, Dry Substitute. 1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard. If you want to make dry mustard into prepared mustard, add cider vinegar a little at a time and depending on the amount of dry mustard you have. This does not create the kind of prepared mustard that French's sells. This mustard is more like those served with Asian foods and is pretty hot.

The first step in taking the burned taste out of white beans is to separate the burned beans from the unburned beans. Begin adding 1 teaspoon of apple cider vinegar at a time, tasting the beans each time. A teaspoon of peanut butter could also help take out the burned taste.

The boiling point of aluminum is 2467 degrees Celsius.

Start with the directions on the container. Most are baked frozen, and you may need to make slits in the crust. Use a cookie sheet beneath the pie- it will catch any juice that bubbles over, and make it easier to take out of the oven. Time and temperature vary depending on type and size of pie, but 60 minutes is common for an apple pie.

to make curry farts

The sea was boiling but I held my course!

Are you going to watch that pot until it is boiling?

The boiling temperature of water is somewhere around 110 degrees Fahrenheit.

The time depends on the size of the pieces. Small pieces, around the size of a marble, can cook in 15 minutes or less. Quartered spuds may need to boil for 25 minutes or longer. If you want to test a small piece, smash it with a fork. It should not have a hard core.

If you put salt in the water, it will raise the boiling point and allow them to cook a bit quicker.

Many chefs would use a masher, which is a rounded, slatted piece of metal with a handle (used to make guacomole), also, any spatula with slats should work. For smaller things, a fork also does well.

No, you cannot substitute granulated sugar for powdered sugar directly.

However, you can make your own powdered sugar from granulated sugar using a BLENDER.

Run the granulated sugar through a BLENDER until it reaches the proper consistency. It is important to stir the sugar up from the bottom manually at least twice during the process to ensure all sugar is processed properly.

In doing this, however, you might find the end product to be slightly different in taste or consistency.

Things to consider when you substitute: powdered sugar is sugar of a very fine consistency mixed with a little cornstarch to prevent clumping. This makes it smoother for frosting mixes. It is the cornstarch that will make some uncooked things come out a little cloudy looking if you substitute, and would usually make cooked things a little thicker. You may detect the flavor difference imparted by the cornstarch in some things.

To cream, is to mix with a spoon, normally butter and sugar, as in cake pudding or cookie recipes. When asked to cream the butter and sugar, just beat with a spoon until the texture and colour changes, to a light airy consistency.

An eighth of a tablespoon of 400 GPL Lime Juice Concentrate when added to 7/8th of a tablespoon of water will equal 1 tablespoon of fresh Lime Juice. Of course, fresh Lime Juice will taste better as the concentrate goes through an evaporation process which hinders the volatile top notes due to heating. Normal fresh Lime Juice is 50-55 GPL (Grams per Liter of Citric Acid) so the reconstitution rate is 1 part concentrate (400 GPL) and 7 parts water.

It depends on how much butter you typically like on your Yukon golds. For me, I use 1 tbsp per potato when eating them as baked potatoes. Using that as a guide, I would put in the same amount per potato if making mashed potatoes. So 8-10 tbsp for mashed 10lbs of Yukon golds.

wash the scallops thoroughly to get rid of their juices, pat dry, remove the coral (orange fin) and the very thin film and large connection around the side of the scallop, season well, maybe use some five spice to for a kick, heat a pan with a little butter in it, place the scallops in around 2 minutes each side until crisp and caramel colour, if you are really unsure, cut open the scallop as raw scallop has a more grey than white colour unlike cooked scallops which lighten in colour

Cooking pasta is an example of boiling. Ironically, boiled eggs are not an example of boiling (since they should actually be cooked at a simmer).

Good fruits and vegetables. Don't eat too many yolks it's not very good for you.

You should eat protein everyday, but it does not have to be meat it can be cheese or milk or beans. Carbs are hard to burn off so not so many of those either

Just get a good amount of vegetables, fruit, protein, carbs and a dessert every once in a while

Before using the peppers, split them open and scrape out AND KEEP the seeds and the vein-like webbing that connects the seeds to the hull. Without the seeds and the vein-like webbing the pepper hull becomes very mild. The seeds and vein-like webbing are the hottest part; add some back to the stew if the stew is not hot enough while you are cooking. * Separate the seeds from the vein-like webbing, chop it up, and add a little at a time until it is to the hotness you desire. * If you want it even more spicy, put the seeds in a blender and chop them up into small pieces. Add them to your stew in small amounts until the stew is at the hotness you desire. Add large chunks of raw potatoes in the stew and they will bring down the 'heat'. They also remove some of the saltiness. Add un-rinsed dry barley to cook in the stew.

It is important to cover stuffing (dressing) while cooking it. One of the important ingredients to a good stuffing is water, and therefore, it can dehydrate making for a dry stuffing.

If cooking stuffing, whether in a container by itself or inside a turkey, cover with aluminum foil. Also, if cooking the stuffing inside the turkey, be sure to baste the stuffing exposed while basting the turkey.

Any number of things. But it kinda depends on the meal you are serving/eating. And it also depends on where you are at.

In America, an entree is the main course in a meal. But it wasn't always like that. Originally, the entree was the portion of the meal served just before the main course.

it depends on how high the oven is. At about 325 you should cook them for about 25 minutes. Also, don't always go by what cookbooks say, when they seem done, yet still tender, they are ready. Just make sure all the meat is done or you could get really sick

As with any cooked meat, it should be stored refrigerated and is best used within 3-4 days.

Poaching uses a relatively low temperature (about 160-180 °F (71-82 °C). This temperature range makes poaching suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered as a healthy method of cooking because it does not use fat to cook or flavour the food.