Cooking Techniques

American!!!!

Aeration

Gelatinization

Caramelising

denaturing

coagulation

dextrinisation

milliard reaction

roasting bones?

If they are the same weight and size, It generally doesn't matter (In an oven). Possibly 5 extra min, glad to help!

I have just added about half pint milk to my curry, then becauyse it was too runny I also mixed up about 2 tablespoons of cornflour with cold milk. I added this to the curry, it not only cooled it down but it also made it so creamy and smooth! Add coconut to make it creamer. -------------- or you can add some yoghurt. It will cool your system.

Most dairy or dairy-like products - milk, yogurt, etc. - can lessen the burn. If you eat it with rice, you can increase the proportion of rice to curry to dilute the hotness. My preference is to have yogurt-based tzatziki sauce on the side.

Noodles are another popular food. Noodles such as "Bi Hoon (米粉), " (rice vermicelli), "Kuay Teow, " (soft fluffy noodles shaped like fettuccine but made of rice and translucent white in colour), "Mee (面), " (yellow noodles), "Mee Suah(面线), " (very fine wheat vermicelli), "Yee Meen (伊面), " (pre-fried noodles), "Tang Hoon (冬粉), " (transparent noodles made from green beans), and others provide a source of carbohydrate besides the ubiquitous serving of rice that accompanies every meal. Some Hakka prefer white vinegar. However I prefer black vinegar because of its strong taste.

Dent Blanch's height is 14,291 ft.

Yes you can. Steaming is a great way to reheat cod. It will not dry out the cod. However if you cod is fried it will make it soggy. In that cast just use a little oil in a pan and fry it just until heated..

Note: If the fish is more than a couple of days old, you probably should ditch it.

Unlike cows and pigs, which have specific cuts based on the properties of their meat at different locations, fish tend to have the same consistency throughout the entire body. As such, when preparing a fish, the basic cut is known as a fillet, which is basically just a cut of fish with the bones and scales removed. There are three kinds of fillets: the cutlet, single, and "J" cut. A cutlet produces a double fillet, a single is made from a fillet from one side of the fish, and a "J" cut is similar to a single, but easier in execution in that the pin bones are simply removed by making a J-shaped cut down the center of the fillet.
They are darns, steaks and fillets. There are more fancy ones, check out: http://www.cookeryonline.com/Fish/index.html - for more fancier ones.
One cut of fish is a filet. A filet is when the fish is cut down the length of the fish. Another cut is strips. A strip is when the fish is cut into long thin pieces. A fish can also be cut into cubes. A cube is when the fish is cut into small pieces.
what are the differents cuts of fish and name of dish from each cut of fish.
Yes, please.

It means chopped into all different sizes. Not all the same size.

55%

Use Smart Balance. Tastes like butter but with zero trans fats.

Another way is to use canned chicken broth instead of milk. The broth has a bit of chicken fat in it which will satisfy the tastebuds without adding butter. Also look for potatoes labeled "Yukon Gold". These potatoes are naturally yellow and butter tasting without the need for butter.

Grilling and baking are both very popular forms of cooking.

first, dont let it boil - EVER!!! Skim frequently any scum that might rise to the top. In a medium bowl, mix together about a pound of ground beef and 4 egg whites. shape this mixture into a round log, and gently drop it into the stock, this is called a "raft". i know it sounds nuts, but its true. DO NOT STIR THIS! let the stock come back to a simmer, keep skimming around the raft without breaking it. It will float and suck out the impurities. Aftwr about 10 min, scoop the raft out carefully with a slotted spoon, then strain the stock thru a collander with cheesecloth. Put this in a container and into the fridge for a day. the fats will congeel and you can pull it off. voila!

once again, yes im serious about the meat and eggs.

Burn

you have recipes to show you how to make a thing step by step:)

And another reason we write it down is so we don't forget the good ones. It can be a lot of experimenting that leads up to that perfect mix and then it's really sour if you forgot writing it down. People from different countries and cultures also like different flavors and mixes of spices. Cooking a special dish typical for a specific country can bring great memories back. Having them written down also makes it easier when someone else in the family is going to cook.

jillian smith is amazing and callie well she is amazing too :)

Using a rubber spatula or large spoon, in one movement scrape around the side of the bowl, picking up a fair amount of mixture, and 'fold' it over, cutting gently back into the middle of the mixture. Repeat this action and rotate the bowl each time about 90 degrees, until the ingredients are adequately mixed.

Folding is a gentle way of mixing used to prevent loss of air and fluffiness in the ingredients, often used to avoid creating a tough mixture if flour is to be added. For example, this is method is used in angel food cake when you start with a meringue mixture and must incorporate additional ingredients.

Because it is delicious.

Lobsters must be still live before you cook them. Put a heavy based deep pot or pan on the job 3/4 fill with water, bring to the boil. When water is boiling, drop the live lobsters into the water, removing any rubber bands that could have been placed on their claws. Cover pan and cook until the shell of the lobster turns a deep redish pink colour. Once cooked remove and allow to cool. Once cooled you must remove the lobsters intestinal track (as this will cause food poisoning if left in). The easiest way to achieve this is to split the lobster in half length ways. You will see the track as it is dark in colour. Remove it all including brain matter. Depending on the dish you can put the two halves of the lobster back and then make/serve with sauce.

Bloom may also form if chocolate is exposed to a range of temperatures or humidity. All bloom is, is the cocoa butter or sugar in the chocolate rising to the surface of the chocolate.

I would throw it away.

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I wouldn't put butter on a roast. Waste of butter, but if that's what you want to do, before. Try to rub it on after, and you'll only rub off most of the spices and just wind up with a big mess.