Cooking Techniques

Water convection is the movement of water in a circular motion due to cooling and heating. The water near the bottom of the container is heated and moves up the container, while water at the top of the container is cooled and moves down the container. Convection causes movement of the water.

You don't.

Lipstick :)

Sir Matthew McCulloch

If you cut out the wishbone before you cook the bird it makes it much easier to carve the bird at the table. You can carve parallel to the breastbone and serve neat, thick slices of breast and stuffing.

Here's how: Lift the neck skin and, using the point of a small knife, outline and then cut out the bone. You can roast the bone in the pan beside the bird so the annual wishbone-snapping contest can take place.

Try it, you'll like it!

I purchased my wok from The Wok Shop in San Francisco. These are the instructions that came with it:

Care and Seasoning of your Wok -- Three Methods

The most important step in the care of your wok is to season it properly before use. As the wok is used, it will gradually become a darker color which results in a smooth, non-stick cooking surface. We at the Wok Shop recommend three methods for initial seasoning, all of which we have tested in our own kitchens. Choose the method most suitable for you.

Stovetop Seasoning Method

Scrub the wok in hot soapy water to remove the oil preservative which is applied in manufacturing. Dry thoroughly over heat. The Chinese then "burn" the wok. To do this, first place the wok over high heat until it is hot. Put about 2 or 3 tablespoons of oil into the wok. Spread the oil completely the wok back and forth. Continue heating the wok until the over the inside surface with a spatula and by tipping oil "burns" into it. Use caution to prevent a grease fire.

After cooking, wash the wok under hot running water using a bamboo brush to loosen the food particles. Dry immediately by heating on the stove. A light coat of oil may be applied as a preservative.

Oven Seasoning Method

First, wash the wok thoroughly and dry over heat. Next, coat the wok, inside only, with cooking oil. Bake in the oven at 450° for 20 minutes. Remove from the oven, let cool, wash (scour) and dry over heat again. Repeat this process three or four times. Your wok should look bronze in color when seasoned this way. Note: If your wok has a wooden or plastic handle that cannot be removed, cover the handle with a damp dishcloth then cover the dishcloth with foil before baking. This will keep the wood or plastic from getting scorched or melting.

Salt Seasoning Method (gas stove only)

First, wash and dry wok thoroughly. Pour at least 1 cup of table salt into wok. Sit wok on gas burner and with gas flame on high, stir salt constantly for 20 minutes, up and around the sides, too. Voila! Wok is now black and seasoned. Wipe clean and with paper towel with little cooking oil, coat the wok. It is now seasoned and ready to use. bainofmyexistance - The Wok Shop

It isn't. Actually, it helps to get rid of bacteria and germs in food.

take him to a doctor cause it apears you are not and you should not play one!!

It would help if the question made sense!

It depends on how the apples are stewed. My German mother stews tart apples with pieces of lemons and serves them as a side dish with most any meal. Sweet stewed apples (cinamon and sugar) has been served as side dish with meats or with desserts. SWHanson

there is no difference there both not in my vocabulary

Rinse them off and re-season.

You might try using a little salt. I have found that salt gets your taste buds away from tasting the sour in lemon juice. Maybe it will work for vinegar too. Others on Answers.com have advised using sugar. Otherwise, just add more of your ingredients to the salsa.

Add greens to it.. Tat will make it more nutritious.. Do not boil the soup for a long time. That will destroy the goodness of soup

This is the definition and recipe for cashew paste: Category: Basic Flavoring Pastes, Vegan Makes about 1 cup On its own, cashew paste forms the base for rich desserts and fudges. Combined with ginger, garlic, and other aromatic spices, it is frequently used to thicken and flavor special sauces. For a variation in flavor, try grinding the cashews with milk, yogurt, or coconut milk instead of the water. _ 1/4 cups raw cashew nuts _ cup warm water plus more for the paste Soak coarsely chopped cashews in the warm water to cover, about 45 minutes. Drain and process in a blender (not a food processor) adding 2 to 3 tablespoons water, as needed, to make a smooth paste. Transfer to an airtight container and store in the refrigerator 4 to 6 days or 4 months in the freezer.

Anything that is not a fruit or veg does not count. And most people consider bananas not to count, because they are mainly carbohydrate. Dried fruits do count though. Supposedly (according to Heinz) Heinz baked beans and tinned spaghetti "counts", but most people consider that classification quite dubious... If you're resorting to counting tinned goods as one of your five a day, there's probably something wrong with your diet.

cook it

The smokehouse I once toured had three types of wood on hand: Oak, Hickory, and Pine. The Hickory was the main wood for the fire. The Oak was used to 'cool the fire', and the Pine was used to 'heat up the fire'.

In the lower 48, Mesquite wood has become popular. Happy 'cuing!

lol no sense was made

Very carefully

Same as rice.

1 part bulgar wheat to 1.5 parts water.

Put in pan, cover, bring to boil, lower heat to simmer. Stir once or twice to make sure it does not stick to the pan. Wait for water to be absorbed.

Done.

If it is well wrapped and there is not air getting to it, a roast can last up to 6 months in a freezer.

The tomato soup is a heterogeneous mixture; it contains particles over 1 nm in diameter.

Unless you chew on it, or eat it by the plateful it's only bad for your wallet.

There's nothing chemically going on in your body that can interact with the sand, so it'll just pass right through.