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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
Pot handles should be turned this way on the range to prevent burns?
They should be turned facing inwards.
Get kamias and pricked it And TADA! u made ur kamias preserve already , in just two esay steps :)) wish i helped XD
What can be brushed on the turkeys skin to keep it moist?
Oils and butter are commonly brushed on turkey skin prior to baking. However, I would not trust these to keep the skin moist. A popular tip for keeping the skin moist is to cover it with pork bacon.
Brining or Koshering:
* Bring 1.5 to 2 gallons of water to a boil * Dissolve 1.5 pounds of salt plus 1 pound of sugar (or 2 pounds of salt) in the boiling water * Add several pounds of ice or ice cold water to cool the brine * When cool, add the turkey and soak 8 to 18 hours * This can be done in a large canning pot in the refrigerator or in a garbage bag inside an ice chest * Rinse, dry and rub with oil prior to cooking * It is said that the brine helps to close the pores and seal in the juices (I cannot confirm or deny this claim, but can say that most cooks who have tried this method swear by it.)
Cook the turkey upside down - this allows the most dry portions of the meat (breast) to be basted in the turkey's own juice as it cooks. Turn right side up and cook for the last few minutes of cooking time to brown up the skin (cover with oil or butter for a nice, brown finish.)
Cover with tented foil, sealed at the edges - (shiny side in) remove the foil for skin browning at the end of cooking time.
Use a "bake in bag" such as Reynolds
Use an injector to inject juices directly into the meat prior to cooking - substances injected include almost anything (fruit juices, broth and stock, seasonings and spices, store-bought blends)
Never use dried breadcrumbs for stuffing - if you stuff your bird, use fresh bread. Opinions vary on whether or not proper stuffing causes a more moist or a more dry bird in the end, but the use of dried breadcrumbs is known to draw the moisture out of the bird and is considered taboo, even by those who believe stuffing helps to keep the turkey moist.
Stuff wtihout stuffing - cooks recommend various things be placed in the cavity to help give the bird moisture (apples, onions, lemons, oranges, prepared mixes, etc.)
Use a covered roasting pan - those who have old-fashioned aluminum ones will swear by their use.
It should be noted that whether or not to baste a turkey is a point of argument among cooks. It seems many do it because it is the way they were taught and is based on the belief that it keeps the skin and meat moist. Modern belief is that frequent basting has two main problems. It requires too much opening of the oven door, thereby decreasing the heat and increasing the baking time, which can lead to a more dry turkey. It requires uncovering the bird and exposure to air, which has the same effect as opening the oven door and the additional effect of letting out the "steam."
What are the things that are dependent on date identification?
5.What are the elements/things that are dependent on date identification?
How much alcohol is in Vanilla Essence?
Commercial vanilla extracts generally contain between 35 - 40% alcohol (70-80 proof)
What is the name Blanche short for?
I don't think blanche is short for anything. It means White in french though.
Words to describe 6 kinds of taste as in Tamil language?
. Innipu ( இனிப்பு ) - Sweet
2. pulipu ( புளிப்பு ) - Sour
3. kasapu ( கசப்பு ) - Bitter
4. oovarpu ( உவர்ப்பு ) - Salty
5. thuvarpu ( துவர்ப்பு ) - Saline (eg) Betel leaf, pickle etc
6. kaarpu ( கார்ப்பு ) - HOT (eg) Chilli
What does it mean when soup is french served?
Traditionally, French service is a very formal version of an "all you can eat." The waiter typically brings a large presentation dish of the food (whether soup, salad or entree) to the guest and the guest serves themselves, as much and as often as they want. The waiter will continue to refill the large dish until the guest indicates they are done. Traditionally this was communicated to the serving staff by the guest placing their silverware at the top of his or her individual plate or bowl.
This is not nearly as common or formal as "English service," also called "silver service," but is much more formal than a buffet. French style service is very similar to the English "Butler service."
However, recently I have seen a quite few restaurants use "French served" to tag any and all menu items that are not plated in the kitchen, but rather served at the tableside by the serving staff. Sometimes this includes tableside preparation of the food as well.
For trivia's sake, it should be known that the most common method of service in use today in the U.S. is "Russian service." This means that each dish is prepared and plated in the kitchen by the chef and served to each guest individually.
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Why you should aviod overdoing garnish?
So you can tell what the heck you're eating. Let the dish speak for itself
Which site will tell you the answer?
That will depend on the question. WikiAnswers is one site that you can find answers for questions on. There are also many sites that specialise in particular subjects where you can ask questions and get answers.
No soy wax paper cannot be baked do to the fact that the wax in the paper has a certain flammability. Another substitute is parchment paper. I used it all the time and it works great. There is not stick, unless you make a pastry with a liquid center (choclate, jam, cream) because if it spills on the paper it will burn and make the pastry stick. Hope this helps.
Grease doesn't contain salt; the salt is added if necessary.
Did people put sawdust on there breakfast kippers to improve the taste?
Sawdust is made from wood which contains cellulose- cellulose is not digestible by the human body (unless we had special microbes in our gut like termites)
So I can't imagine doing this for flavor but perhaps it may have been useful for preservation of the fish?
How must one eat to gain wait?
protein is essiential. (a little trick also is to put powdered milk into just about everything you eat.)
