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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 know if shrimp is pre-cooked?
Without looking at the package, it may be hard. Shrimp can be all sorts of colors, too. It's usually pink. When you cook it even for a short time it turns white. When shrimp is cooked, it turns orange-pink in color. If it is in a package, there should be something printed on the package to indicate that the shrimp is cooked. I knew it turned either way, but that's right!
I have a faint possative line in my pregnancey test and i am 5 days laet. what does this mean?
Wait a week and test again - but in the meantime, assume it is POSITIVE. The same thing happened to me, but in the end, I turned out to be definitely pregnant....
You cannot 'cook' up a storm. Storms form by themselves, and cannot be 'cooked' up.
What are all the Characteristics of Expository Essays?
what are the characteristics of an expository essay?
Characteristics of Expository Texts
Designed to inform, report, describe - not necessarily to tell a story
Not based on plot, sequence of events
Chapters end with summaries, not suspense
Includes variety of structures and textual elements
Charts, maps, graphs, diagrams, sidebars, photos, reading guides, ect.
To cook dinosaur, you must first purchase a pound of dinosaur meat at your local grocer. I recommend iguanodon for a mild flavor, velociraptor for a tart fish-like flavor, and T. Rex or brontosaurus for a strong pork-like flavor. Then get some yellow or green peppers. Heat a pan until it's halfway between medium and high, and add the dinosaur meat and cook until there's no pink left. Then reduce the heat to a bit lower than medium and chop the peppers into small cubes and add to the dish. Remove from heat. Best served immediately.
Only if you can find one of course
What is the most commonly used mixing method?
The most common use of stirring is usually with a mixer for batter like things, a mixing for sauces is usually with a food processor.
What are cookery tools or gadgets?
"Cookery tools" are simply anything you might use while cooking. Common and useful tools include a spatula, wooden spoon, sieve, saucepan, set of scales and slotted spoon.
"Cookery gadget" can be the same thing but generally indicates something a little more complicated or frivolous - such as an egg sheller or vegetable slicing machine
Are red potatoes good to cut up and oven cook?
Roasting red potatoes works just as well as roasting any other type of potato.
What is in kitchen bouquet spice?
Depends on whose kitchen. If you want a Canadian or American country kitchen, use cinnamon, allspice and cloves. For an Italian kitchen use herbs of the mint family such as oregano and tarragon. Spanish, use cumin and paprika. Philippines, use ginger and pepper. Indian/Pakistani use turmeric and garlic.
What is the easiest and fastest way to tenderize a beef meat?
You can purchase a mallet style meat tenderizer and pound the beef with that. There is also different ways of cooking it that can help tenderize as it cooks. Use moist heat methods such as braising and stewing. It will require a bit more time but the results are far superior.
When an overheated milk based soup curdles is it okay to eat?
You can still eat it, even though it doesn't look very appetizing. There are a couple of factors that can contribute to the curdling that you can attempt to control for in the future.
One is the lower the fat in the milk product, the more likely the curdling. You can easily increase the fat level by adding butter to the milk. It won't do wonders for your diet or your figure, but it will improve the taste and mouth feel of a cream based soup.
The second is, only add the milk at the end of the soup making process, and add it after the soup has been removed from the flame (and preferably when the soup has cooled towards room temperature). If that can't be done, temper the milk before adding -- start with room temperature milk, and spoon small amounts of the soup into the milk mixture, stirring, to bring the milk up to the temperature of the soup gradually. When reheating, don't BOIL the soup.
Another is to try to avoid using milk near its expiration date, the older the milk is, the more likely to curdle. (I accidentally discovered this myself, and started heating milk in the microwave to test whether it was still good or not. Its far more predictive than my sense of smell is.)
Acid can also cause curdling, and with a tomato based cream soup, this can also be problematic. I believe I've read that you should add a tablespoon of starch (cornstarch, potato starch, etc.) to the milk, incorporate it in well, and then add to the soup. Of course, the starch will add a thickening element to the soup, and you need to keep that in mind.
How do you cook chicken beast?
A lovely way to cook chicken breasts is to...
Season chick ion with salt,pepper and sage
Wrap chicken in Parma ham and fry
slice a mozzarella ball
When chicken is cooked place a slice of mozzarella on top
Place the frying pan with chicken in the grill and allow the cheese to melt.
ENJOY xoxo
If your intended fruit (or fruit blend) is low in pectin, you will either need to add pectin or add a fruit high in pectin (e.g. apples, grapes, etc.).
Commercial pectin is available in both liquid and powdered forms. There is special type of pectin (low-methoxyl pectin activated by calcium) which does not rely upon that same balance which permits jams/jellies to be made with less, little, no sugar, or the use of other sweeteners (e.g. honey, Splenda®, etc.). Regardless of the type of added pectin, follow the recipe and instructions provided in the package. Keep in mind that a "full rolling boil" is one where it cannot be stirred down no matter how hard you stir.
As to the test itselfIf you have a thermometer:The gel point is 8°F/4°C above boiling point of water. Make a note of the boiling point of water with your thermometer before EACH jelly/jam making session; then test to the incremented temperature. THIS TEST IS ONLY GOOD IF pot is being stirred vigorously, thermometer tip is not resting of pan bottom, and there is no accumulation on thermometer tip.
If you do not have a thermometer:
Place several spoons into freezer before beginning jamming session. When you think it is close (changes to viscosity and color occur), remove pan from heat, place a small amount on one of the spoons (NOT by dipping the cold spoon) and place spoon back in freezer. After a moment or two, check to see if the spoon feels room temperature on the bottom: then, if so hold the spoon vertical. The setting point has been reached when the jam/jelly does not run; or, for a softer set, it moves very slowly. If not set, place the pan back on the heat and boil for another 5 minutes and test again. [from The Blue Chair Jam Cookbook by Rachel Saunders]
There are other methods of testing without a thermometer, but this is the one I have found easiest.
After is set/gel reachedJar and process following safe and approved methods; OR place in refrigerator and consume within 3 weeks.
What will stop pasta from sticking to the side of the pan?
While cooking pasta put a small amount of oil in to keep the noodles from sticking. If you have drained the pasta already, using oil or butter will keep the noodles from sticking to each other and the pan.
Hi, you can cook Quorn from frozen and depending on which version you are using - fillets, nuggets, burgers, Quorn Roast etc - the cooking time can vary from 15 to 45 mins in an oven at 220 degrees celsius (Or 200 for fan ovens)
Your best bet is to check the cooking instructions on the back of the packet :)
If cooking with Quorn mince, maybe for a Bolognese or shepards pie etc you can cook the quorn as you would normal mince (In a saucepan and add sauce)
Hope this helps :)
