Cooking Techniques

If the package says it is microwaveable....some of the older packages were not.

Usually meat needs to be "trussed" to be held together. For example, if you're making a rolled meat dish, you lay out your meat (such as flank steak) layer your ingredients on top, roll up and truss or tie up to be roasted. Or, if you're roasting a whole fowl (chicken, turkey, etc.) you usually need to tie up the legs and wings closer to the body or they'll burn.

This is very tricky. You can buy specialist cupcake boxes (these can be found easily on ebay- where I find they are the best value) but this does not guarantee theicing/ decoration on top will not be damaged by the box being turned upside down etc. In general it is best to deliver cupcakes by hand where you can ensure their safety.

Yes you can. Put some cloth on the bottom of the cooker, like a kitchen towel(clean !). Put in your pyrex dish, filled with goodies and about half the water you'd normally use.

Add water on top of the covered pyrex so the cooker is about 5 cm full.

Cook as you'd normally do with a pressure cooker.

Let to cool slowly when done, do not open when hot. This is important.

Enjoy!

They don't have to cook for long; probably 15 minutes or less on 350 degrees. You might want to kee an eye on them because they cook quickly and if they over cook they can get dried out.

i think all you need to do is eat bread or butter not pop or water it will make it even hotter

Mix up some ammonia and hot water. Wet a cloth thoroughly in it, and wring it out just a bit - leave it halfway "soppy". Cover the chocolate with it, and let it sit for 30 minutes. Then using a plastic spatula, or the edge of an old credit card, scrape. May require repeat treatment, but it will work.

Most cooking authorities are hesitant to stuff a turkey. It can be hard to get the stuffing to a high enough temperature to kill off any bacteria that may have gotten into it. It is believed that many cases of food poisoning are caused by undercooked stuffing.

the best,and not so fussy way is to coat in cornflour,put a little oil in a fry pan and cook on each side for a couple mins till its nice and golden on the out side.add lemon juice after and season.the skin isn't a worry as its not scaly so just cook as is

While various forms of dehydrated vegetables and other foods go back beyond our knowledge of history, the inventor of modern instant mashed potatoes is documented as Canadian scientist Edward Asselbergs, who created the dehydrated potato flakes for the Ottawa Department of Agriculture in 1962.

I'm not absolutely certain of the first company to market Dr Asselbergs' invention, but in the nineteen-sixties Cadbury put Smash instant mashed potato on the market in the United Kingdom, so it seems likely they were the first to commercially produce the product. Smash is still on the market; the brand is now owned by Premier Foods.

If you put the frozen breasts into a bowl of cool water, it does not take very long for them to thaw. (Less than an hour for two.) Be sure to leave the chicken in its water tight plastic bag, and avoid using hot water.

You can thaw them in the fridge in about 12 hrs. Or use the microwave on the defrost setting and it will take about 10-15 minutes.

You need to blanch it first before you freeze it or it will become spoiled. To blanch you need to place it in boiling water for just a few minutes then place in an ice water bath to stop the cooking process. Then you can place it in a container that is air tight or freezer paper or bags.

People often pair cheddar with bacon, but this is a matter of taste and different people will provide you with different answers.

add more avacado or salsa. that usually helps. Or you could add a little more of everything.

maybe if you mash them there`s barley any difference

Blanche the corn for 4-6 minutes to stop the enzymes that ripen corn from continuing action. Cut the corn off the cob. Bag it. Vacuum the bag if you can. Otherwise remove as much air as you can. Label the bag. Freeze it.

Normally in a four course (restaurant service) meal appetizers are served first followed by soup or salad, the main entree, then a dessert.

In a seven course meal the traditional order of service is:

1 appetizer

2 soup

3 fish

4 palate cleanser

5 main entree

6 cold dish (salad or fine vegetable)

7 dessert

Note: formal meals can contain more than 7 courses and often do, adding in poultry, additional palate cleansers, breads, cheeses, fruits, multiple meats(both hot and cold) and a variety of desserts. As well as cocktails, aperatifs, and dessert wines, and brandies. Though these additions are not always considered courses or are added to courses.

Around 50 minutes at 350, longer if bone is in.

Roasting times

Preheat your oven to 160°C (325°F) and use these cooking times to prepare a roast that's moist, tender and delicious.Your roast should be covered with foil for the first half of the roasting time. 3 to 5lb Joint 1½ to 2 hours 5 to 7 lb Joint 2 to 2½ hours 7 to 10lb Joint 2½ to 3 hours Pork and Ham should be roasted for the full times given above, Beef and Lamb can be taken out sooner if you prefer rare (bloody) meat.

Yes, the substitution can be made. However, it is important to be aware that vidalia onions are generally a sweeter and more mild onion and so you should start out with less of a red onion than you would with the vidalia to make sure that the end result is not too strong. Depending on the recipe, you can try carmelizing the red onion which will decrease it's "strength" to counteract the difference in flavors.

Egg Whites should be at room temperature before whipping

Kerosine (Kerosene or Paraffin as it is more commonly known) can not be removed completely from stew, it's best throw the meal away.