Cooking Techniques

To cook rib eye steak with butter, melt some butter with garlic in a skillet. Season the steak with salt and pepper. Pan fry the steak in the skillet, spoon butter and garlic mixture over the steak.

Depends on what you mean by meal management.

If you mean, shopping and planning for meals, this can be difficult to remember everything you need. It is made more difficult by trying to buy in bulk and plan for different meals using the same ingedients.

If you meant what is difficult in managain A meal, I find the hardest part ensuring that each dish is done at the same time to everything is served fresh and hot.

You might try lightly flouring the fish before dipping in batter - and make sure the grease is hot enough! Better yet ..... do it southern style - dredging the fish in yellow cornmeal before frying.

Place a tablespoon of each type of chocolate into Fill a bowl with boiling water, all the same temperaturesmall ziplock bags. Fill a bowl with boiling water from the kettle so its all the same temperature. Drop in the chocolate bags at the same time and observe them melting. Record when each type of chocolate become smooth and non-lumpy. Eat the chocolate afterwards or smear on biscuits.

* Yes, you should rip the lettuce because the metals in a knife blade will react with the lettuce and cause oxidation, which will speed the browning of the lettuce. If the lettuce is to be used right away, then cutting with a knife is fine; but if not, then tearing is the best method. * People rip lettuce because a stupid salad-dressing commercial from the '70s said to do so. There is no good reason to rip vs cut. The answer above is incorrect: Some knives do what it says they do, and others do not. Oxidation occurs whether you rip or cut. For lettuce, it does not speed browning. Test it yourself.

* The previous answer is incorrect: Metal knives do cause oxidation of lettuce and other vegetables. There are specially made serrated plastic knives for cutting lettuce. If you don't wish to purchase one of these knives, the best method is to tear your lettuce.

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To stop something from rotting we preserve it. Preservation means to stop from rotting.

Wrap it in a damp towel and pop it in a warm oven for a few minutes. A few seconds in the microwave can "revive" bread that isn't too dried out. Wrap it in a slightly! damp cloth and let 'er rip. Be warned that it takes but a short time to "overdo" the bread and make the crust tough. There is a general rule with a microwave project like this: you can always cook for a few more seconds to add a bit more heat - but you can't "un-add" it. It's like adding salt during cooking. You can always add a bit more, but if you overdo it.... Bon appétit! And Oil and aromatic vinegar will do in a pinch, and it makes the bread taste nice too!

Judge the time by the thickest part of the fillet. Most are about 1/2 inch at that part, fry that size in a small amount of olive oil and butter or plain vegetable oil for 5 minutes on one side, flip and continue to cook another 3 to 4 minutes. If the fillet is closer to 1 inch thick then cook for 8 minutes on side one and 5 to 6 minutes on side 2.

how long do you deep fry a 5 pound pork tenderloin

A rotten egg will float (usually just slightly) as it contains a larger air space. The yolk of a rotten egg will be found at the bottom of the egg when cut open (after being hard boiled) and a fresh eggs yolk will be close to centred.

Wide side

You try it yourself before everybody does then you would Any food you make your self is better than bought, you are a good cook if you can make your own food, end of story

There is no real way to remove a burnt taste. You could try diluting it with more water and then add more soup base but generally once the taste is in the soup it is very hard to remove it. The best thing to do is start again and watch it close to be sure it doesn't happen again.

Kishka can either be fried (casing on or off) in a lightly buttered or oiled frying pan or baked in a 350 degree oven until warm throughout. Personal preference will dictate the doneness, either just warmed or crisp.

Candy bar costs will be quite variable depending upon the brand, size, and location of purchase. The same candy bar could be in the range of around 1$ to 2$ or more. Less if purchased from a Costco or Walmart. More if purchased at a concession stand at the airport or in a movie theater.

Most any grocery store will have ginger. If not, you can try a specialty market, like an Asian grocer.

I am Robert from Indonesia country.

We have allot of Gingers.

You may buy the Ginger direct to the farmer in my home town

and the price is so cheap.

FEEL FREE TO CONTACT ME WHEN YOU INTERESTED.

bertriwu@gmail.com

As dark meat, chicken legs are going to take several minutes longer to cook than breast meat will. Allow a minimum of five extra minutes, and check them with an insta read digital thermometer when you remove them from the oil Salmonella is not something you would want to risk.

I would also recommend that you separate the thighs from the drumsticks before frying them, because the thicker meat of the thigh will take longer to cook than the skinny drumsticks, and also because it will take up less room on the draining paper towels when you remove them.

A tortilla (flour or corn) is warmed or fried crisp in a u-shape. Then it's filled with any one or more of many fillings - ground beef, chicken, vegetables, cheese, sour cream, potato, chorizo, barbacoa, lingua, eggs, etc. Then you fold up the taco if the tortilla is soft and eat up.

Without cream, fine. Even a little swirl of cream or yoghurt won't make much difference to a bowl of soup and will help you feel full for longer. If it's tinned soup, check the label for total fats and total sugars.

When frying any meat, you should dip it in flour first because flour sticks to the meat.

Then in egg whites and milk because that will soak into the flour. Then into whatever coating you are frying with because it will stick to the egg and milk. This goes for anything fried including fish and pork.

When I make sweet potato pie I bake the potatoes for 45 to 55 minutes. Or until soft on the inside. Soft enough to pierce with a fork. Or you can boil them for 15 to 20 minutes. Just do as you do with regular potatoes. Boil until you can pierce with a fork and it's soft enough to fall apart. But not too soft to be really mushy.

It really depends on who you are feeding. If you are feeding a bunch of teenage boys, you will obviously need a lot more than if you were feeding 5 year olds. I usually think 5 oz is a good amount of food for a serving. If you have a lot of sides you might change it to 4 oz, however if this is the main part of the meal and not many other items being served and have the money, I would bump up to 6 oz a person. It all really depends on how much you want to spend, how much the person plans on eating, etc.

I would say 5 oz is a good portion so 100oz with a few extra ounces just so you don't run out. So 7 pounds will give you about 112oz.

i made a pie filling too salty once and added 1/2 teasppon of sugar. it tasted really nice once it was ready to eat, but cant guarantee that the sugar thing worked!

3 hours and 20 minutes should be perfect....

Pop up timer, also named disposable cooking thermometer, it normally has four parts:

1. The outer case;

2. The little stick that pops up;

3. A spring;

4. The internal thermosensitive organic material.

The thermosensitive organic material is solid at room temperature and turns to a liquid (melts) at about predetermined 185 degrees Fahrenheit (85 degrees Celsius). When these thermosensitive material turns to a liquid, it frees the end of the little stick that had been trapped in the thermosensitive material. The spring pops the stick up and you know the turkey is done!