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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
Redcurrant is a shrub native to western Europe, and a member of the gooseberry family. It bears bright red semi-transparent berries. Redcurrant jelly is more of a jam made by adding redcurrant berries to sugar and boiling.
How do you clean a zester that has dried citrus zest on it?
The zester should be soaked in soapy water to soften the food residue, then cleaned with a stiff brush, such as a tooth brush.
Do you cook cook collard and then freeze them?
You can, but it isn't necessary, you can just wash them remove the large stems cut them up let them dry then put them in zip lock bags seal them up forcing as much air out of the bag before putting in the freezer. Or you can cook them first then put them in either bags or containers along with some of the juice.
How are boiling point and condensation related?
There is nothing called "condensation point". At least not such thing related to do condensation of gases. But there is a fixed point at a certain pressure, called "boiling point", means, the temperature at which a liquid boils.
But condensation does not occur at a fixed temperature like boiling. Think this way, you can see water drops on a cold bottle that occur by condensation of water vapor in the air. For this, just a cold bottle is enough, not a bottle at a certain temperature.
Substance boil when their interparticular bonds are broken. For water the amount of energy needed to break the adhesive bonds between the water molecules at 1 atmosphere pressure. Boiling occurs at lower temperatures if the atmospheric pressure is lower ie on top of a mountain. Boiling is the temperature where the molecules have enough energy to spontaneously vaporise throughout the liquid.
What is the boiling point for radiator fluid?
An pressurized automotive cooling system containing a 50/50 coolant/water mixture will boil at 236 degrees F.
What if the employer says no to garnish?
Being that he/she is the employer and you are the employee, you should follow his orders and not use garnish.
What is the difference between boiling and simmering?
Boiling is food cooked in liquid that is at or just below the boiling point of water (212ºF, 100ºC, depending on altitude as altitude variables change the temperature required for water to boil).
Simmering is food cooked in liquid that is below the boiling point of water, but higher than poaching temperature. To keep a pot simmering, bring to a boil and then reduce the heat to a point where the formation of steam bubbles has all but ceased, usually a water temperature of around 200ºF, 94ºC (this temperature also varies as well).
How do you make cookies that cook all the way through and aren't burnt on the edges?
Usually this problem stems from inaccuracies in oven temperatures. Gas ovens in particular are notorious for cooking at temperatures slightly higher or lower than the actual temperature setting, or for having hot spots. To combat this problem in my own gas oven, I lay a very flat, single layer of aluminum foil in the bottom of the oven (be sure that the foil does not cover any vent holes). I also place a pizza stone on the rack just below the rack where I actually do my baking. Both the foil and the stone help the oven to bake more consistently, but tends to cause the the oven to run a little hotter than without them.
The problem could also be the type of cookie sheet you use. Dark, non-stick sheets are very popular because of easy cleanup, but they tend to overheat while being used at temperatures designed for standard cookie sheets. You may need to adjust the baking temperature of your particular recipe to allow for the temperature difference.
Regardless of the type of cookie sheet you use, I highly recommend parchment paper for all cookie baking and personally won't bake cookies without it. While it will not prevent the cookies from burning, it will improve your ability to easily remove cookies even from standard stainless steel or aluminum pans. It does prevent any unnecesssary cleanup or damage to your sheets that may result from burnt cookies. This is always a good thing.
Usually when I try a new cookie recipe, I will bake only one sheet of twelve at the time and temperature the recipe suggests as a test run. That way I can get a feel for how my oven will bake that particular recipe and can then make adjustments for the next sheet. Generally, if the cookies burn on the edges, but don't bake through, I will reduce the baking temperature by 25 degrees and bake about 3 - 7 minutes longer. Just keep an eye on them and remove once the tops of the cookies are no longer glossy.
Can you microwave blanket fleece?
Technically you can, but I wouldn't reccommend it.
Absolutely not. This is because fleece fabric easy to get damage when face high microwave frequency.
What beans need to be parboiled?
Beans are pre-soaked or pre-boiled to supposedly reduce the chemical that causes gas in human digestion and to reduce the cooking time.
Pre-soaking can reduce cooking time by up to 25%. Soaking in salted water will further reduce the cooking time but you loose water soluble nutrients if you throw away the water.
Pre-boiling does not reduce the cooking time.
Beans are rich in fiber and complex sugars called alpha-galactosides which humans cannot digest. Bacteria in the intestines digest these complex sugars, producing carbon dioxide. The two primary alpha-galactosides in beans are raffinose and stachyose. Cook's Illustrated analyzed how soaking affects stachyose. They found that a long soak led to a 28% reduction in stachyose, and a quick-soak (1 minute boil, 1 hour soak) removed 42.5% of stachyose. Thus, they argue that if you have intestinal discomfort issues from beans then soaking and tossing the soaking liquid will help.
However people still get gas from these beans, due to bad intestinal health and the high fiber content of beans.
Instead of trying to reduce gas by tweaking how you cook your beans, a better strategy seems to be to eat lots of beans and other healthy high fiber foods on a regular basis. The micro-flora in your gut will adapt to a healthier diet so that less gas is produced
So best to soak beans in salted water (can even add stock etc to the soak than after for more flavour).
Always simmer beans to cook do not boil as the outside of the bean can overcook before the inside is cooked. Or you can pressure cook beans to save cooking time.
Salt does not make beans tough.
Acid in the form of wine, vinegar, tomatoes, lemon juice or something similar will make beans tough. So only add acids after cooking.
