Cooking Techniques

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.

If you put them all in the same pot then as long as you would boil a single egg, about 3 minutes for soft boiled or 5-6 minutes for hard boiled.

It's actually 10 mins if u want a dozen eggs hard boiled WELL, and 7 mins if u want them slightly soft/runny.

There's no possible way to know who was the first person to fry a chicken.

The bird we know today as a chicken is descended from the red junglefowl, or possibly a cross between the red and grey junglefowl. The junglefowl originated in Asia, and it's believed the chicken of today was first bred in southern Asia.

So we can be reasonably safe in guessing the first person to fry a chicken was an Asian person, but that person existed very long before recorded history, thousands of years ago.

Whoever it was, they'd have been eating raw eggs long before they tried cooking a chicken, and their first taste of Asian Fried Chicken would probably have been quite a revelation.

It's a wine that can be also serve as an apertif. A fortified spanish wine from the Jerez region of southern Spain, wine ranging from very dry to sweet and from amber to brown.=It is also used as an ingredient to many foods.==there are types of sherry: Fino is a pale straw and gold color, with a delicate crisp aroma (nutty). It is ideal with tapas, soups, seafood, fish, ham and mild cheese. Manzanilla: Straw colored, has a crisp aroma, and it is dry and light. It is excellent with tapas, seafood, mild cheese, white fish and ham. It must be served chilled. Cream Sherry is an Oloroso sweetened with rich Pedro Ximenez grapes. Its color is dark or very dark mahogany. Its aroma is round, crisp and velvety. An ideal dessert sherry. Oloroso is initially dry, amber to mahogany in color with a strongly fragrant aroma. Full bodied (nutty). Very good before meals and with game and red meats. Pale Cream is a smooth wine of pale or very pale color, with a Fino crisp aroma and a sweet taste. It is excellent to accompany foie-gras and fresh fruit salad. Cream sherries are generally sweetened Amontillado or Oloroso and combine a deep mahogany-color with an intense aroma. Sweet and velvety, with full body. Amontillado is amber in color, naturally dry but with a deep fresh nutty aroma. Smooth and full bodied. A wonderful aperitif and a good match for white meats, oily fish and mature cheese. Palo Cortado is a hybrid of Fino and Oloroso as the yeast is allowed to develop and then die off. This produces a bright mahogany-colored wine with a hazelnut bouquet and a dry palate. Medium is an amber to mahogany colored wine with a delicate bouquet and slightly sweet. It's basically a sweetened Oloroso and also called brown, golden milk or rich Sherry. Pedro Jimenez is made from one of the other types of Sherry grape. It is normally used to color and sweeten other sherries, but is also drunk on its own. Very sweet. Moscatel or Moscat is a dark mahogany-colored wine, produced from the other grape variety used in Sherry. It is normally used to sweeten other sherries, and is a smooth, sweet wine with an aroma or raisins. Smooth texture but very sweet.=

There are several ways to cook a hot dog.

* In the microwave (covered by a paper towel) for approximately one minute * Grill it until it's browned (6-9 minutes) * In a frying pan (cut it in half lengthwise to speed up the process)

* Boil it (boil for one minute, remove from heat and let simmer for 5-7 minutes)

15 min

A web site I visited says thawing in refrigerator will take 4 to 5 hours per pound for a small ham, and 5 to 7 hours for a large ham. To thaw in cold water, it takes 2 to 3 hours for a small ham and 30 minutes per pound for a large ham.

Cold water method doesn't make sense. Why would a large ham take less time? Should that be 30 minutes per pound for a small ham and 2-3 hours for a large ham?

No, they mean 2 to 3 hours TOTAL TIME to thaw a small ham in water, and 30 minutes PER POUND to thaw a large ham.

Indian food uses a whole host of different spices. Some are hot spices and some aren't. If you enjoy spicy food, you may enjoy Indian food.
YES! It is delicious! At least, i think so. If you like spicy food, you will especially love it.

* There is quite a debate about this. Some people say that Coconut oil is the best but is is high in saturated fat, which some people claim is better. The thing about unsaturated fatty oils is that there are hydrogen bonds missing and during the cooking process it becomes unhealthy. But unsaturated fats are not as hard on your cholesterol and other health issues. I recommend either olive or peanut oil

Most people will answer 100oC (212oF) and for the answer will be pretty much correct for most needs. However boiling point temperature depends on atmospheric pressure. The 100/212 answer is only correct for 760 mm pressure. On the tops of mountains or even in Denver and Calgary the actual boiling temperature is slightly lower. Climbers on Everest report that boiling eggs takes much longer decease of the lower boiling point.

Depends on the child's chewing abilities. Table food would be acceptable, but try to stay away from things that could become lodged in the child's throat (hard candy, cut-up hot dogs, etc). Try things that you eat that can be easily mashed... (mashed potatoes, green beans, applesauce, etc. in other words, softer foods.

There are two major factors that affect the quality of fountain soda. First, the quality of the water mixed with CO2 will alter the taste. Second, the percentage mix of syrup to water/CO2 will affect the flavor. The mix varies in each geographical region.

Try using mayonnaise or small amounts of corn starch, depending on the type of dressing heavy whipping cream may also work, for this last option mix or whisk until peaks in the mixture form. I agree usually cornstarch works for me.

all cells contain thousands of enzymes. These enzymes do all of the work necessary for the cell to live its life., the actual mechanism that causes browning in apples and potatoes involves an enzyme called polyphenol oxidase, also known as tyrosinase.the browning reaction results from the oxidation of phenolic compounds in the fruit under the action of an enzyme called polyphenol oxidase (PPO), which is common in plant tissues

Aluminum foil will help the turkey from premature browning when you cook it in an oven at 325 degrees. Note: I recommend use a brine for 24 hrs. and then smoking it on the grill or smoker. It keeps the oven free for pies and casseroles. I have used brine and smoked (with Sugar Maple wood) the Thanksgiving turkey for the last 10 yrs. It yields a very moist bird, and the gravy has a nice smoky flavor. Happy Thanksgiving!

They may be (but not always)

When an egg is first laid, the white slimy bit fills almost the entire shell and if the egg is cracked the raw egg will hold together round the yolk in a hump.

As the egg ages (because the shell is porous) it loses water to the air (dries out a bit) and the white slimy bit shrinks in volume (causing an air apace to form ate either end). Also if the egg is cracked the white is much runnier and flows a long way form the yolk.

Thus an old egg contains an air pocket while a fresh egg does not and this mean that a fresh egg will not float while an old egg will.

A bad egg will be an old egg!

- Whole Milk, 2% Milk, 1% Milk OR Skim Milk (Fat free):Substitute 1½ cups milk for one 12-oz. can (1½ cups) CARNATION Evaporated Milk. Nestlé Kitchens recommends mixing 1 tablespoon cornstarch with the granulated sugar and spices. Prepare pie as directed. These milks will produce acceptable results, but the pie textures will be softer than a pie made with evaporated milk. However, the cornstarch will aide in firming it up. These pies will also have a slightly more pronounced cinnamon, ginger, and clove flavor.

Aluminum foil is an incredibly versatile cooking product. It can take the heat of almost any kind of cooking (stove, oven, grill, firepit), it can be formed into any shape needed, it can handle a bit of steam pressure when folded properly, it's lightweight, it's affordable, and it can be recycled.
It is not actually Aluminium but an alloy of Aluminium[90%] and other metals[10%] that stop Aluminium from "rusting/oxidising" and exploding on contact with water and heat. Aluminium is lightweight, very malleable[so you can bend it], cheap compared with other metals, recyclable and easily drawn into thin sheets.

Steaks, Roasts or Chops:

Medium - 140 to 145 degrees F.

Well Done - 160 degrees F. and above

Pork ribs - Pork shoulders:

180 to 200 degrees F

½ pack Condensed Milk(200 gms)

2¾ cups All Purpose Flour

1½ tsps. Baking Soda

2 tbsps. Sugar(powdered)

½ cup Butter

½ tsp. Vanilla Extract

100 ml Soda water

I wouldn't recommend cooking both at the same time. I would cook your ham first, and then your turkey.

That being said it can also depend on how big your oven is. If you have a commerical size oven then go ahead. The thing is that you need to make sure that both your turkey and ham reach a internal temperature over 180 degrees. This will ensure that all the bacteria is cooked out. I would cook at 375 if I had a big enough and spacious oven to do so.