Cooking Techniques

yes it will have no different taste,, its delicious try! :)

approx. 15 mins. per pound at 250 degrees f. (for a spiral cut ham anyways) just make sure you have a meat thermometer handy and make sure the internal temp of the ham meets or exceeds 140 degrees f.

It really depends on the size of the piece. for a 1/2 lb chicken breast with the bones in I'll fry it for 15 minutes on one side and flip it and fry for 5 minutes on the other. For deep frying in 375F oil (190C) I'll cook it for 12 - 15 minutes. larger pieces I cook longer , smaller pieces not as long. If when I poke it with a skewer the juices do not run clear I will put it back in and cook it a few minutes longer.

As short a time as possible, basically as long as it takes for the batter to cook. Oysters will shrink and become tough if cooked too long.

Smoked Shoulder is the basis of many a New England Boiled Dinner, producing moist, tender meat which is less salty than ham. It makes a great dinner and great leftovers (scalloped potatoes with ham, ham sandwiches, ham and potato hash) And the salty flavorful broth can form the basis of more delicious meals such a split pea, black bean, or navy bean soup. Start by covering the shoulder with cold water.You may soak it all night, change the water, and start the cooking, but I skip the soaking. I bring the water to a slow and steady simmer, make sure there are no papers or greasy combustibles nearby, and simmer the shoulder all night while I sleep or all day while I am at work. The slow low simmer is what you want so the water will not boil away and the shoulder stays covered. What I do next is chill it so that the broth jells and the fat forms a layer on top that can be pulled together with a fork and discarded. My Mom used that white fat in cornbread or biscuits, but we know better now(even though they were delicious). A couple hours before serving I heat the meat up just a bit, pull it out, and by that time you should be able to take large whole muscles off the bone and scrape off the fat between them. There is also a large brown skin underlaid with fat that should be pulled off and discarded. Now you have some large chunks of meat which can later be pulled out of the pot and sliced or cut into serving sized pieces. This meat is now deliciously tender, and pink to red in color. You can stop here if all you want is meat. For a complete boiled dinner, keep reading. IMPORTANT!!!Pour off half the salty broth and dilute with water. If you are thrifty you can save the pored-off broth for bean or pea soup stock but it will also need diluting. Put the large chunks of meat (unsliced) back into the pot and bring to a simmer. While it is heating, get together: Some peeled, halved carrots or half a bag of baby carrots) Some nice clean scrubbed small red or yellow or white waxy potatoes (Cut bigger ones into halves or thirds) Two or three young rutabagas, peeled and cut into chunks A couple-three onions peeled and quartered Some nice fresh cabbage cut into wedges (core removed) About every 10-15 minutes add a vegetable in this order: 1. rutabagas 2. carrots 3. onions and potatoes 4. cabbage wedges. When everything is tender, fish it out onto a platter and slice some of the pork pieces. Serve in soup plates with some of the broth, some butter for mashing into the vegied, and some crusty bread, Sweet-hot grainy mustard and also horseradish sauce are great condiments. Everything should be sweet and edible. Some of the pork will have a brown color and a texture on the outside, as it is hung in cheesecloth bags during smoking; they are fine to eat and are not skin or anything but you may cut those edges off inf you dislike the texture. For me, this is true comfort food; with six kids in the family we probably had it once a month through late Fall to Early spring, and it is still quite economical (and more delicious) compared to ham. I made it today for some West Coast friends who were extremely impressed with how good it was and how many more delicious meals will be had. Try it; it's mostlty simmering and not so much prep or pot-watching at all!

The ratio to substitute brandy extract for brandy is 1 to 5 (1 tablespoon brandy extract equals 5 tablespoons brandy).

If you are making mashed potatoes from raw potatoes, generally one potato per person. If you are using instant potatoes, then figure one cup of cooked potatoes per person.

Make sure you get them nice and hot (about 160 degrees F), to kill off any bacteria that might be lurking.

Your question needs to be a lot more specific before it can be answered. It depends on the size of the fish, how you like it cooked, the baking temperature, and the type of oven you use (conventional or convection). Fish can be eatern raw (sushi), in the form of jerky, and anything in between.

Refrigerate it! The fat will congeal quicker and can be easily lifted off the top of the broth. If this doesn't appeal to you, put an ice cube in the hot broth. The fat will come to the ice cube and you can spoon it off.

Dried pasta has a better shelf live. Fresh pasta will cook much faster. Fresh pasta has to be refrigerated while dried pasta can be kept on the shelf.

Fresh pasta is typically made in smaller batches and can be created with more variety.

The basic recipe for Honey Baked Ham is 1/2 cup of brown sugar and 1/2 cup of honey per 1kg (2.2lb) of smoked ham for the glaze, to add a fruity sweetness one could add 1/2 cup of orange juice or pear juice. Another more technical recipe is: 1 cup of sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/8 teaspoon paprika, a dash of ginger and ground allspice.

Add one spoonful of baking soda and add vinegar, let the vinegar reacts with baking soda first, then after a while put some one glass of water, leave it for 5 minutes, after that rinse it and wash it with washing liquid, the taste will be gone by then, Try it ...

About 5.6 large eggs equal 8 small eggs

You can not totally eliminate it but it will bleed less when cooked on a lower temp

8 ounces of self raising flour, half pint full cream milk, 4 large eggs, break the eggs into a mixing bowl, add add the milk and then sieve in the flour, whisk until all the ingreadiants are well mixed, then for best results, cover a leave the mix overnight in the fridge. Your batter mix is now ready to makp pancakes. mmmm enjoy.

To get the heavy pepper taste out of your mouth you have to brush your teeth with strong toothpaste. Then you should eat bread and noodles. That is what works best for me.

Mini muffin pans need mini muffin cups; you can't use the large ones. you have to buy these separately

You can get mini muffin cups at Michael's (in the Wilton aisle) or you can risk it- spray the pan with nonstick cooking spray, pour the batter in, bake away! - and then prepare yourself for some pan-cleaning.

Good luck!

Stir frequently while cooking. Rinse in cold water to stop the cooking process then quickly dip them in hot water to reheat. Never rinse under water, it takes all the starch off the pasta and doesn't let the sauce stick to it. If the pasta is too dry with the gravy mixed in it add a ladle or two to the pasta and it will make it easier to toss. Make sure the water is at a full rolling boil before adding the noodles. Also, add a spoonful of olive oil to the water. After the noodles are cooked to the desired consistency, drain and return to the pot or place in a serving bowl without rinsing. Toss in the sauce.

whatever you do, do NOT push it up and down the cheese grater!It does not work

Oxtail is the tail of cattle.

It used to only refer to the tail of an ox (aka a castrated male) but now it refers to the tail cattle in general.

Carrots can be baked, roasted or slow-cooked, but the basic method to cook them is to boil them. Wash them and cut them into slices or lengths and place them in enough boiling water to cover them by about 2". Keep a watch to see they remain covered by water during the cooking process, and add more water, if needed. They are done when they are tender when poked with a fork or knife.