Cooking Techniques

mashed potatoes is made of a potato that farmers grow from a tiny seed in shallow soil. Then it is mashed up and butter and garlic is added.

Table salt is sodium chloride: NaCl, a compound of two elements.

Salted water has a higher boiling temperature than unsalted water. So it does not necessarily boil "faster," but boils at a higher temperature, thereby cooking food faster.

In actually fact it takes salt water longer to reach boiling. The mechanism behind all this is that ionic compounds like salt form 'ionic intermediaries' between water molecules which creates a stronger bond.

A very economical steak that is great for grilling. This is a regional cut that is very popular in Michigan.It comes from the loin area

Bouillon is served hot , and may come from compressed bouillon cubes. Consomme may be served hot or cold. Vegetable consomme may be made just with water , spices and boiled vegetables, strained out before serving , or may contain chicken stock. Both are clear soups.

Ingredients: Whole wheat flour 2 cups Water for kneading Method: 1. Sieve flour. 2. Add water a little at a time. 3. Knead into a medium soft dough. 4. Divide into balls of equal portions. 5. Apply some flour and roll into thin chapatis. 6. Cook on Tawa till puffed and cooked. Apply Ghee & serve Hot.

Corn is a grain much like wheat or rice and you can make flour out of it (called corn meal) too. HOWEVER corn has a very hard kernel and if you were to put the whole grain into a grind-stone it would wear grooves into it. (Not a good thing to happen to a grind-stone). So before you can mill corn you have to crack the kernels open. This is done by another grind-stone, one that is not so expensive as the real one, not expected to do such a fine job, doesn't have to be perfectly smooth, if you know what I mean. I've seen people do this by hand using a grooved tray and a rolling pin type grind-stone.

Cracking and grinding can be done with the same stone, it is a matter of raising or lower the top stone to make the gap the corn in ground in narrower or wider, making the corn fine or coarse.

Chicken can be steamed in the conventional way. Place about 4 inches of water in your stock pot, put the seasoned chicken in the greased steamer basket, place pot on high heat.

If it's boneless it should take about 5 to 10 minutes depending on size of pieces.

But it should reach internal temp of 165 Fahrenheit to be safe to eat. Try the Related Link below for ideas.

The term parboil means to "partially boil" a food. This is a type of pre-cooking. I usually parboil tomatoes to remove the skins for salsa. To parboil, drop the food into the boiling water for one minute or more then remove.Get a large pot of water boiling. Take a small pairing knife and remove the stem end and make a light x on the blossom end of the tomatoes. Have a bowl of ice water ready. Place the tomatoes on the boiling water for 30 seconds. Remove and place in ice water. Use the paring knife to remove the skins, they are now ready for whatever you need them for.

If you are making your own pasta sauce, just reduce the amount of salt you are putting in. If you are buying store bought pasta sauce, it will taste salty because salt used used as a preservative. Either try a different brand, check the back label for the amount of sodium in the sauce, or try making your own!

Are you whipping it and it's not keeping?

To properly whip up thick cream, whip it cold in a chilled bowl. Then let it set in the refrigerator an hour or so, this will separate out any liquid milk in the cream. Skim the cream off this and whip it again in a clean chilled bowl with a little vanilla and powdered sugar. This should stay stiff and thick.

chicken noodle soup = soupe au poulet et aux nouilles= french for chicken noodle soup.

Frog legs are usually bought frozen at the supermarket (that is, if you like that chewy and bony delicacy). Most of the production is imported and the producers, having chopped the back legs of the frogs, throw the rest away.

It is a way of slicing food. It means to cut into thin strips.

Ideally, you would want to taste and salt your dishes at each stage of the cooking process. Watch professional chefs on TV. If they make chili, for example, they brown the meat, they season and taste it. Then they add onions, garlic, tomatoes, they taste it, and season accordingly. After they have added the final ingredients and the cooking is completed, they taste and season it. Season at every stage.

(The only exception being if you have to add egg or milk based products at the end which might curdle, you should hold off salting at that stage until after the milk product has been incorporated, since excess salt could induce curdling.)

You put it just for a minute. The microwave will cook the meat if not careful. Some ovens have a defrost function use that if it is there. I do it one minute at a time until I get to the right amount of thawing. Keep in mind it still will cook a bit after the meat comes out of the microwave .

leek and potato

The oil, which is the heaviest would be okay to put first, but it's best to mix the oil and vinegar before pouring over the salad.

that is kind of a mushy dinner, so i'd be sure to make the appetizer crunchy. perhaps a vegetable platter, but with more exotic veggies like endive and jicama, some snow peas and asparagus tips. (blanching the snow peas and asparagus makes them easier to eat and a fancier presentation) offer a few different dip choices as well, such as hummus or tziki (sp?) sauce. finally, look in your healthfood section for some exotic chips. such as sweet potato, beet etc. they are original, beautiful, and surprisingly delicious!

You could substitute rice vinegar for cooking sherry. Rice vinegar has a mild, sweet flavor.

1 cup is 250 gm. -So 300 gm is 1.2 cups.

8 hours or 10 hours depending on the size

The best way is to never get lumps in your gravy in the first place. You do that by holding out the liquid/juices, warming the flour and oil together in a pan until the flour is totally liquefied and bubbling in the oil, and THEN adding the juices. This method will cut down dramatically, if not entirely eliminate, all lumps. If you do get lumps, run your lumpy gravy through a fine strainer, collecting the lumps together. Then, dip into the gravy, and keep pouring it through the strainer, at the same time crushing the lumps with a spoon. Do that a couple of times and all the lumps will be dissolved into the gravy. Only the toughest parts of the lumps will remain in the strainer.

Air expands when heated, so if you are able to get enough air bubbles into a cake batter, the batter will expand when baked. This is the process behind the leavening action of whipped eggs in a Genoise sponge.

I assume you are talking about pork ribs. There are several ways to cook ribs, but slowly is the common theme. I prefer to smoke them in a kettle grill, but one of the easiest and deliciously simple ways to cook them is in a crock pot or slow cooker. Pack your ribs into the cooker, add spices such as garlic powder, black pepper, a little salt, or whatever you like. Cover them up and set the cooker to between low and medium. Then you just wait a few hours. I have slow cooked ribs in this way for 4 to 5 hours. If they have bones in them, the bone should be loose in the meat to the point where the meat almost falls off by itself. The meat cooking will create it's own moisture so it's not necessary to add anything. However, for a little extra zing, you could add about a half cup or so of apple juice before cooking. I have also put apple slices on top of the ribs and let them infuse the ribs while they cook. If you like them with sauce, drain the liquid about an hour before done, add the sauce, and there you go - deliciousness! There are many options for spicing and flavoring ribs. It's just a matter of what you like. No matter what, using the slow cooker in this manner will produce good stuff. It is almost impossible to screw up! I'm in Wisconsin so I am using the indoor method almost exclusively now. However, when spring rolls around, we'll be firing up that kettle and there is no substitute for smoked ribs. I use apple wood and hickory. Sometimes by themselves, or sometimes a 50-50 mix. But that's an entirely new set of rules and procedures for another day. Remember.....LOW AND SLOW!

Improving on answer:

Bacon ribs ARE NOT Pork ribs. I find this is a common misconception amongst Austrlalians and Americans. Bacon Ribs are exactly what it says - BACON ribs, which are the ribs cut from a fletch of bacon after the bacon has been brined and cured. (Yes, I know bacon is pork which has been brined and cured in a particular way, which is exacly why bacon ribs are different from pork or spare ribs).

to cook them, place them in cold water, bring water to the boil, boild for a minute or so then pour off water and refill with cold water again. repeat process. can be repeated a third time but not really necessary unless ribs are very salty. fill pot with cold water again, if wanted can put in onion and carrot for flavouring, bring to the boil, turn down heat and cook gently for 2-3 hours until cooked. stock can be used to make pea soup. ribs are usually served with cabbage but can also be served with mash. one can buy proper bacon ribs in Melbourne and parts of Sydney and from most continental deli's, but apparently not in Queensland. Cook and enjoy.

Baker's yeast has the scientific name of Saccharomyces cerevisiae. This means that the genus of baker's yeast is Saccharomyces and the species is cerevisiae.