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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
Why do you need to whip egg white?
When you whip it, air is incorporated into the egg whites- and this makes it fluffy.
Why is water stirred when added to a mixture?
To smoothly mix up the ingredients. water is stirred into the mix.
Yes. The quality will be affected. The meat will never be as good as if it were consumed freshly made. That does not mean it will be inedible, but freezing something does not improve quality - it merely extends the shelf life and prevents spoilage.
How do you clean a cooking pan with baked on sugar?
To clean baked on sugar off a pan, if it is safe to use on a hob/stove top/element fill it with water above the level of the material to be removed and bring to a simmer(low boil). Keep it at a simmer and top up the water as required.
Scrape or scrub away at the material as it softens or loosens. This may take some time. Use a heat resistant scrubbing pad and a utensil to push it under the hot water (such as a wooden spoon).
Be careful not to splash the boiling water.
yes, you can leave a pan on the stove. If you leave it there over 4 hours.
In the US, helix snails are usually purchased a dozen to a can. They are packed similarly to canned clams, in salted water (brine) with a few other spices.
When ready to use, the "escargots" would be drained from the canned brine,
placed in/on an escargots plate (porcelain) with drawn butter, minced garlic and chopped parsley (traditional)
And placed in a hot oven 400-500 degrees fahrenheit, or under the broiler (only if watched intently) or (if you're lucky enough to have) under the salamander.
Only need to boil the butter (a couple/few minutes) and NOT brown the garlic. If you burn the garlic, through it all out, it's ruined.
A fancier presentation would be to buy especially sold shells to pack the snails, butter and flavoring into to cook and serve in. There would be instructions on their use on the packaging.
Thyme, Tarragon and other herbs are popular additions to the garlic butter.
WARNING: Please warn your first time snail diners that the escargot plates (actually ramekins) are extremely hot and stay that way for some time and they can easily burn themselves with the first bite.
As Julia would say: "bon appétit"
How do you fix mushroom sauce with too much cornflower?
If you've used too much cornflour in your mushroom sauce it'll be difficult to rescue it.
All you can do is add more liquid, but water or even stock will detract from the flavour, as will the excess flour. Possibly some canned mushroom soup might help.
Look on the bright side and use this as a learning experience. Be careful in future when thickening sauces (as if you need to be told that now!) and consider using rice flour (not ground rice) instead of cornflour. Rice flour doesn't clump and can be sprinkled on and stirred in as you work: it reduces the risk of over-thickening.
Always go slowly, stirring after each addition of flour and allowing the sauce to return to its original heat so you can see how thick it's becoming.
Remember, it's better to reduce your sauce in preference to just using thickener; the flavour will be richer and more intense. After the initial frying, mushrooms can be cooked gently so that their own juices form the sauce and only a very little flour is needed to bring it together.
Using butter for the frying, rather than oil, also helps both flavour and texture: choose a good quality butter, unsalted if available, and stir in the mushrooms as soon as it foams up.
What material will boil water the fastest?
The material that will boil water the fastest is metal. Metal is an excellent conductor of heat and will heat the water up quickly.
What are the differences in the process of mixing versus folding?
Mixing involves combining different ingredients together with a beater, electric mixer, wire whip or even just a fork. The goal is to blend them completely together. If a recipe calls for something to be "folded"in, then you're trying to gently combine different ingredients. A recipe may tell you to beat cream or egg whites till fluffy and fold them in to the rest of the batter. Add the fluffy ingredients to the batter and then, with a rubber spatula, slide it to the bottom of the batter and "fold" the batter over the whipped ingredients. Turn the bowl and continue gently folding the batteruntil you have incorporated the lighter ingredient. By folding instead of mixing, you won't break down the delicate, whipped ingredient and the result will be a lighter, fluffier batter.
With a spiral slicer. The ham is put on a skewer and rotated slowly past a stationary blade parallel to its leading surface.
How to Grill a Perfect Flank Steak Lindsay Woodland, Yahoo! Contributor Network
Aug 22, 2008 "Share your voice on Yahoo! websites. Start Here."
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Grilled steaks are an American classic and are the centerpiece of many a BBQ. Flank steak is one of my favorite cuts, because it delivers great beef flavor at a low price. However, it can be a little tricky to grill, because it is easy to overcook. Due to its low fat content and prominent grain, it becomes tough and nearly inedible if cooked past medium rare. Here's a quick guide on how to do it right!
First of all, make sure the meat is at room temperature. Throwing cold meat on a hot grill will make it seize up, toughening it. Also, it will be more difficult to get the steak to cook evenly if the meat is cold or frozen in the center. Also, make sure the grill is hot - very hot. The key to keeping flank steak tender is to sear it quickly over high heat, so you must start with a hot grill or grill pan.
The next step is seasoning. There's no need to get fancy with marinades or spice rubs (unless you want to), but ALL steaks need to be seasoned generously with salt and pepper. I like to rub flank steaks with a little olive oil, then salt and pepper both sides heavily. The salt will bring some of the meat's juices to the surface and help to form the brown crust that is the hallmark of good grilling.
Once the meat is seasoned and the grill is hot, it's time to start cooking. Flank steak is a relatively thin cut, usually about 3/4" to 1" thick in the center and slightly thinner on the ends. The natural shape of the meat makes it possible to cook the ends to a medium doneness while the thickest part stays rare, so you can please various palates with one steak. Place the meat on the grill and do not touch it for 3 minutes. Use a kitchen timer if you must, to keep from moving the meat. If you move the meat at all, it will not form that delicious brown crust. After 3 minutes are up, turn the meat over and cook for an additional 3 minutes on the second side, again without moving the meat. Provided that your grill was hot enough, this should give you medium rare on the ends and rare in the middle. If you prefer it a little more done, increase the cooking time on each side to 4 minutes. Do not cook past medium rare, or the steak will be tough.
The last step is actually the most critical. When the meat is done, remove it from the grill and place it on a cutting board. Allow the meat to rest for at least 5 minutes before slicing. I cannot stress the importance of this resting time enough. If you cut into the meat when it's hot off the grill, the juices will all flow out onto your board and you'll be left with a very dry piece of meat. Allowing the meat to rest enables the juices to redistribute themselves through the meat, resulting in a juicy and succulent steak. When the meat has rested, determine the direction of the grain - in flank steak, the fibers run along the length of the steak, and you will want to cut across the grain, in thin slices. Cutting thinly across the grain gives you short fibers in each slice, resulting in more tender meat.
Grilling a flank steak may have given you trouble in the past, but with these quick tips, you'll never go wrong. Bon Appetit
What is the Difference between innovative and creative?
To create is to make something from nothing. To innovate is to progress what has already been created.
