Cooking Techniques

Blueberry juice is purple.and blueberry jam is either blue or purple

Yes it would help to remove salt. You may want to do this a couple of times with fresh water each time depending on how much salt you want to remove from the chicken.

The problem with soaking a raw whole chicken is that you spreading the exsisting bacteria from the cavity to all over the chicken. Modern advice from both US and UK health departments advise not to wash or soak a whole chicken before roasting. Some supermarkets use saline solutions to increase the weight of its cheaper lines of chicken breasts. At the end of the day you get what you pay for.

Use a shank ham 6 to 10 pounds. It will have more meat and lass fat than a butt-end ham. This recipe is for a 9 pound shank ham. In a spice grinder add 3 tbs peppercorns, 3 tbs sugar, 2 tbs fennel seed, 1 tbs Coleman's Dry Mustard, 1 tbs kosher salt. Then chop 1/4 bunch of fresh marjoram, sage, rosemary. Mix herbs with the spice mixture and set aside. Score the outside of your ham cutting 1/4 inch through the skin in a diamond pattern. Then put your ham on the skewer for the rotisserie as it is easier to do it now than once you have the dry rub on it. Take your spice mixture and rub it into every surface of the ham, and with your fingers push this mixture into every fat crack or opening you can find. I also dig out the marrow from the ham bone, mix it with this spice mixture and pack it back into the ham bone. Put it on the gas grill on a medium heat with a drip pan underneath. Make sure the wide end of the ham does not make contact with the back or bottom burner. If there is any part of the ham that makes too close contact with the flame make a guard with a piece of heavy aluminum foil triple folded. Grill for 2 hours checking every 15 minutes and adjusting the heat to keep your grill at 250 to 275 degrees, During this time make a mixture of 1/3 cup yellow mustard and 1/2 cup dark brown sugar (light brown is fine as well). At the two hour mark, brush the glaze over every part of the meat. Continue to rotisserie with heat 20 minutes then turn off the heat and continue to rotate the ham to "fix" the glaze. Remove from grill and remove skewer. Tent with foil and let rest for 20 minutes. Serve.

If the garlic pieces or cut up chunks are large, you can try to pick them out. If they are too small or a mixed in with a powder, you can try diluting it. For example, a tomato sauce could be cut in half, and then add a "clean" (garlic free) jar of it to the 1/2 that already had the garlic in it. This will help to minimize the falvor. Some starches and herbs can also help to mak the smell and taste of garlic, too.

Um... Three one eighth teaspoons do not equal a three fourth teaspoon. Think about it. Three one eighth teaspoons equal three-eighths and three-eighths are not equivalent to a three fourth teaspoon.

from bluefairyguy:

when i was young, my grandmother always used to cook ham...

to remove salt in cured ham, let it soak in water for 24 hours... prior to cooking.

also, she sometimes slow-boil it in low wood fire to speed up the removal of too much salt in the ham, thus cutting the cooking time in half.

if your cooking it in the microwave boil the kettle and fill the bowl until the water is above the pasta and put it in the microwave for 10 minutes. Do the same if you are cooking it in a pan, but instead of putting it in the microwave put it on the stove.

It can be, as in a steaming bowl of oatmeal.

Steaming is the present participle of the verb (to steam) and may also be used as a noun/gerund as in "Steaming vegetables retains more of the vitamins."

The most common reason egg whites and sugar will not for stiff peaks is that a bit of egg yolk or oil has come in contact with the egg whites. If the bowl and beaters have a residue of oil from a previous use, that is enough to prevent egg whites from stiffening.

Another possibility is that the sugar was added before the whites were partially beaten, or that the sugar was added all at once instead of gradually.

You know your eggs are well beaten when they start to gain some volume, become frothy and turn a light lemon yellow color.

Yes, but not very much. The purpose of the lid is to insulate the water or whatever else is inside the pot. As it does this, though the lid also increases the air pressure pressure slightly. Water boils at higher temperatures under higher pressures. So there is in effect a competition between the insulation effect and the pressure effect. I did an experiment on my kitchen stove and found that water boils very slightly faster with the lid on. This experiment has led me to conclude that from a time saving perspective, it makes very little difference whether you put the lid on or not. From an environmental perspective, however, it is much worse for global warming and resource depletion if billions of people are boiling water without the lid.

So: PUT THE LID ON!

No. Usually skim milk is used to make regular ice cream.

Premium ice creams are made with full fat and heavy cream milk products.

apple

there are many types of sauces for Pork. Fruit flavors such as apple, orange and cherry go with pork. So, sauces or glazes from fruit work well. Also Mint sauce. Mustard Sauce., Cumberland Sauce which uses red current jelly, and BBQ sauce.

Not that I'm aware of. Once it is too salty basically the only thing you can do is to add more soup to it. A good practice is to start seasoning with small amounts and add more as it needs it. You can always add more but it is very difficult to get rid of it once you've added too much

to put the food u r cooking in a pan with a small amount of oil or water (you could use any liquid, but these are best) and let it sit over enough heat to form little bubbles, stirring occasionally

Yes, une casserole is a French word.

It is never safe to microwave an egg that is still in its shell, as the buildup of steam inside the egg can cause it to explode. Therefore, hard- or soft-boiling eggs using a microwave is a very bad idea.

The safest way to prepare eggs in a microwave using water would be to poach them. Be sure to pierce the yolk membrane to prevent a similar steam-pressure explosion from occurring. And remember that the microwaves will also be heating the egg itself, not just the water it's floating in, which means that the yolk won't be as soft as with eggs poached over a stove.

Because a toupie ham is already boneless and pre-cooked, you simply may want to add some flavor by glazing and topping it with pineapple rings. Make the glaze by add brown sugar to the reserved pineapple juice from a can of pineapple rings. Place the ham in a roasting pan, pour the glaze over the ham, and decorate its top with the pineapple rings. Place foil over the pan and bake the ham at 325 degrees Fahrenheit for 10 minutes per pound or until its internal temperature is about 140 degrees Fahrenheit.

1. take two eggs and crack them in the bowl, add a splash of milk or lactose free milk..

2.take a fork and whisk it until completely yellow or at least partially.

3. heat a pan on low or 5 1/2 and put in two pats of butter.

4. lets butter melt all around the pan.

5. take white bread or Texas toast and soak in the egg bowl on both sides.

6. put in pan and cook until crisp and brown, just make sure you don't burn it.

This depends on the concentration of sodium chloride, volume of the solution, beaker, source of heat.

In order to get the bitter taste out of broccoli rabe, you must first boil it. The trick is to first blanch it in plenty of salty water to tame its bitterness and coax out its sweet side.

We can bake withing 20 to 30 mins

Homemade Spanish rice is cooked depending on the variety of rice you choose. If you use the Rice cooker there are recipe books that come with the rice cooker. If you use white rice it is 2 cups of water for every 1 cup of rice.

Using other varieties of rice will change the water and time permitted to cook the rice. There are certain types of rice you do not want to use for making Spanish rice. Do not use calrose rice because it is also called 'sticky rice' and is used for Sushi.

Using the rice cooker you can add ingredients to the rice and cook it in the rice cooker. If you use the saucepan to cook the rice you will usually cook the rice separate.

If you purchase a Spanish rice package from the store the rice is cooked in 2 cups of water and in the saucepan for 20 minute's.