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Cooking Techniques
Short cuts and fixes, and all the tricks of the trade from fixing cooking blunders to perfecting the recipe with that little extra, are in this category. Make your life a little easier and cook like a pro by exploring this category.
3,840 Questions
How do you bake a bowling ball?
It depends on what you are using for bait. No really, as you are just about to release the ball (beside your ankle) rotate your hand at the wrist from under the ball to the SIDE of the ball. You should do this just before you let the ball go down the lane so that it will spin as it goes. This needs to be done smoothly and it will take some practice but it helps get those strikes. Good luck.
What are good things to eat while working out?
- After a work out, you will want to eat some easily digestible protein and carbohydrates. This would be whey protein and simple sugars like dextrose. Your muscles are most receptive to nutrients after a work out, for up to an hour, so the quicker protein and carbohydrates are digested, the better. Protein helps with repairing and growing muscle tissue, while the carbohydrates replace the muscle glycogen stores.
- You should eat foods that have protein. I personally make my own protein shake, it includes 2 cups of milk, 1 banana, 2 scoops of peanut butter, 1 raw egg, and a drop of honey for taste. It may sound nasty but its the best tasting thing. You blend all the ingedients together. You will end up getting about 40-45grams of natural protein.
- Specifically, post-workout nutrition for a weight lifting or bodybuilding diet should contain about 0.25 grams of protein per pound of your bodyweight. Your post-workout carbohydrate intake should be about 0.25-0.50 grams per pound of bodyweight (depending if/how much your diet is carb-restricted). Fat consumption is not required, but it's also not restricted; there is the myth that post workout fat intake will kill your gains because it slows the absorption of protein. However, this is unfounded hearsay, and any negative effects are negligible in the worst case scenario. The post workout meal can be consumed in the form of a shake or a solid meal. Shakes are often preferable because they're convenient; in addition, they are generally easier to consume if you are not hungry after a workout, or if you have any nausea (somewhat common after very intense lifting sessions).
The very best way to have it is roasted -- either cut in half and seeded, or sliced onto a baking sheet, brush lightly with olive oil, and sprinkle with salt/pepper and any of: curry, paprika, cumin, coriander, garlic, onion powder, etc... and bake at about 350 until it browns.
You can also steam or or simmer it, then optionally pure into something like mashed potatoes. Add honey or maple syrup or sauteed onions. Good as baby food.
It's a very flexible vegetable - you can even grill chunks of it, adding a drop of BBQ or chili sauce at the end.
This is a method of cooking in boiling water so that the food is only half cooked. For example parboiling potatoes will enable them to be roasted in the oven in half the time and they wont be overcooked and go mushy. Or parboil asparagus so it still retains a crunch.
Can you cook a frozen whole chicken in the oven?
It is seldom a good idea to put frozen food directly into the oven. What will normally happen is that the outside of the food will get very well done, burnt even, and the center will still be raw. You should thaw poultry before cooking it. The safest way is in the fridge, but if you need to speed things up, running cold (not hot!) water over the bird will thaw it out. You can put it into a sink full of cold water and change it regularly. You can also use the defrost or thaw setting on the microwave, but be sure there aren't any metal parts in the bird!
Quinoa cooks very similarly to rice, meaning that you use 2 parts water to every 1 part quinoa/rice. Just remember to rinse the quinoa before cooking. Then boil the water and cook the quinoa for about 10 minutes or so. And since quinoa is loaded with protein, fiber, and iron, it's as healthy as it is easy to make.
How many gizzards in one chicken?
According to NutritionData.com, in a 145g piece of gizzard, there are 212 calories.
Can you bring a quart bottle of Maple syrup in checked-in luggage?
Sure-- why not? Be sure the cap is on tight . You might want to use a plastic bottle- a broken glass bottle would make a big mess.
How can you tell an onion is rotten?
You can tell if Meat is rotten if it looks brused in some spots or a brownish color.
Does Rachael ray have siblings?
Maria Betar, you shouln't have probably posted this question on the Food question tab though. (I mean, unless you want to eat her. I won't judge, she does kind of look like a chicken nugget if you squint a bit.)
Can you use top rump for beef Wellington?
No. By definition Beef Wellington is made with meat from the tenderloin. You can make a faux-wellington by wrapping any cut of meat in pastry & duxelles, but it won't be a true Beef Wellington.
Did Rachael Ray have an illness related to her rapid weight gain and strained voice?
Rachael Ray has had slight medical issues with her voice for a long time, I believe; she had surgery this past year on her vocal chords. RR stated that her problem was talking too much and getting to excited with her voice when she speaks; we especially see this from her on television. She also stated that she "doesn't shut up long enough for them to heal", so she may cut back on her show-taping schedule. (Ray is NOT a smoker)
I am sure she has had implants as she had little breasts and now they are bigger. She had them made natural for her height and not huge, so they would not be obvious. Smart girl. She looks much better. Had a lot of teeth work done, cheeks and eyes. One eye seems pulled a little higher than the other but nothing is perfect. Now, she is ready for a new husband.
What is the staple food of Punjab?
The Punjab is one of the best food producing areas in the Indo Pakistan area. Staple foods are wheat products such as chapattis, rotis parathas and other forms of bread, rice, beans and lentils.
How do you cook fettuccine alfredo?
Basic anyone can do it recipe for Fettuccine Alfredo (not everyone is a gourmet and can afford gourmet items so get what is convenient for you to buy)
1 lb. fettuccine noodles (fresh or dry noodels make sure you go by the instruction on the package *that is if you do not make the noodles yourself*)
4 quarts boiling, salted water (about a teaspoon of salt is an adequate amount)
1 cup unsalted butter, softened (any brand will do)
1/3 to 1/2 cup Parmesan cheese (again any brand will *I prefer the per-grated kind but you can grate it yourself*)
Method:
Melt butter over very low heat. Whisk in grated Parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency (if it doesn't seem to be working to your advantage add a little cream or whole milk *possibly a table spoon or so*). Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot. Drain immediately and place in large bowl; toss with the sauce thoroughly as to cover pasta. You can also add chopped chicken breast cooked with a little granulated garlic, black pepper and salt to taste for a chicken Alfredo.
Perfectly ripe crab apples are bright red (depending on variety), give just alittle to a light squeeze, will easily give to a fingernail push. They have a crisp sound at first bite and are just this side of sour when eaten.
Mayans made their food with a fire and clay pots. They grew their own food on farms and fished as well.
You're thinking of a black cast iron pot, called a 'cauldron'. Most real witches will have a large one and a small one. Groups and families of witches will have one giant cauldron for special occasions.
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A Pagan Perspective
All the Witches I know cook in the regular pots, pans, crock-pots, woks, dutch-ovens, casseroles, and dishes every one else does.
Our cauldrons tend to be for Ritual use... not that Ritual use does not include cooking, but it encompasses much more as well.
What part of a cow does filet mignon come from?
Filet mignon (French for 'dainty fillet') is a steak cut of beef taken from the tenderloin, which runs along either side of the spine and is usually harvested as two long snake-shaped cuts of beef.
If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet (boneless meat) mignon (small).
The fillet is considered to be the most tender cut of beef, and one of the most expensive. The average steer or heifer provides no more than 4-6 pounds of fillet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.
How do you dye eggs without the shell?
Eggs are dyed by dipping them into a dye solution. Different sorts of dyes are used depending upon the reason the egg is being dyed.
Dyes that are being colored for Easter and meant to be eaten are dyed using food coloring. Usually the directions call for a cup of water, one teaspoon of vinegar, and dye (the exact amount depends on the brand--read the instructions included with the dyes). You can use food coloring to make many colors of dye -- read the back of the box for ideas on how many drops to combine for different colors. Many companies, including Paas, sell dye tablets packaged specifically for Easter eggs; if you are using these follow the directions on the box.
If you are making pysanky or other types of wax relief (batiked) eggs, you will need acid/aniline dyes. These are dyes meant for coloring fabrics made from animal protein, like wool or silk. They will dyes eggs, too, as the surface of the egg (the cuticle) is made of protein. These can be purchased from craft stores that sell egg-decorating supplies, or online from store such as the Ukrainian Gift Shop (UGS) or Surma in NYC. EGGS MADE WITH ANILINE DYES SHOULd NOT BE EATEN. The dyes have not been tested for food safety.
Ideally, have the eggs at room temperature when you dye them, whether they are raw or hard-boiled. If the eggs are cold, they will sweat after they are taken out of the dye due to condensation, and ruin the color.
With either type of dye, it is very important to remember to add vinegar to the water, because the dye will bind much better in an acid environment. If you forget to add vinegar, the dye might not adhere very well.
Put the egg in the dye, and leave it there for around 1-5 minutes. Freshly made dyes will usually dye quickly; older dyes may take longer. Food coloring is a weaker dye, and will often produce only pastel colors; aniline dyes are brighter and more vibrant, but are not edible. You can check your egg periodically, and just take it out when you like the color. Do not leave the egg in the dye for too long, because the vinegar in it will eventually eat away at (dissolve the calcium from) the shell.
CAN YOU freeze food in stainless steel?
why yes, yes you can it wont stain hence the name stainless steel.
