Cooking Techniques

Just use any white vinegar. It will not discolor the transparent gelatin.

peaches onions tomatoes apples and artichoke

Cow milk

liquids

by putting it in a bowl of cold water over the top of boiling water

this stabalises the cheese whilst boiling

First of all it is Spaghetti bolognese Ingredients 1lb of beef mince (or a mixture of beef and pork mince)

Olive oil

2 inch piece of celery, finely chopped

2 inch piece of carrot, finely chopped

1 medium onion, finely chopped

3 cloves of garlic, sliced

The leaves from half a sprig of fresh rosemary, and about 6-8 sage leaves

1 bay leaf

1 tin of tomatoes

1 tablespoon of tomato puree

Salt and pepper

Splash of white wine or water = Directions = 1. Fry the celery, carrot and onion in a good splosh of olive oil. Keep the heat low, you don't want them to brown. This should take about 15 minutes - stir every so often so it doesn't brown too early. Add the garlic, chopped rosemary and sage and cook for another 5 or 10 minutes, stirring from time to time.

2. Add the meat, turn the heat up to medium and fry, stirring and breaking up the meat with a wooden spoon. When it is coloured add the bay leaf, tomatoes, the puree and the white wine or water. Season with salt and pepper - don't put too much in, you can taste it later and see if you need more.

3. Put the lid on - if it isn't absolutely tight, line it with tin foil to keep the moisture in. Cook on the lowest heat possible for 45 minutes to an hour, stirring every 15 minutes, adding a little water if it needs it. The steam will help to keep the meat moist and plump.

4. Cook the spaghetti in lots of boiling salted water. When it is al dente, drain the spaghetti, put it in a large bowl and pour enough sauce on top to coat it when tossed.

Masala Idly and Allam Chutney

Ingredients for Masala Idly:

2 cups Idly rava

1 cup Urad dal

Spring onions (Finely chopped)

Grated Carrot

Coriander leaves

4 to 5 Green chilles

Mint leaves (Pudina)

Few curry leaves (karivepaku)

Salt for taste

Preparation Method:

1. First we need to prepare the Idly batter.

2. Soak the urad dal for about 3-4 hrs and grind it to a smooth batter.

3. Then add the rava add and keep it overnight for fermentation.

4. Now take some oil in a pan , add the spring onions, coriander leaves, mint leaves, grated carrot, finely chopped green chilles and fry them well.

5. After then add this mixture to the idly batter and some salt for taste.

6. Now grease the Idly plates with oil and pour the batter. Repeat this for all the idli plates.

7. Place the idly stand in a idly cooker and steam them for about 20 minutes.

8. After they are done remove the idlies with the help of a spoon.

Serve Hot with Coconut chutney or Ginger chutney.

Ingredients for Allam Chutney:

250 gm Ginger (Allam)

500 gm Tamarind (Chintapandu)

200 gm Jaggery (Bellam)

1 tablespoon Red chilli powder

Salt as required

1 tablespoon Methi powder

For Seasoning:

1 tablespoon Mustard seeds

1 tablespoon Cumin Seeds

Urad Dal as required

Preparation Method:

1. Soak tamarind in water of about 350ml.

2. Peel and cut ginger into small pieces.

3. Grate the jaggery and keep it aside.

4. Now grind the tamarind, ginger, red chilli powder and methi powder into a fine paste.

5. Then add the grated jaggery and grind for some more time.

6. Dont add any water. Be sure that all the ginger pieces have been ground fine.

7. Now add some oil in a pan , add mustard seeds and urad dal.

8. When the Mustard seeds splutter add the ground paste to it and fry for a few seconds.

9. Tastes great with dosa, idli.

Put a dash of vinegar in it - about 1 teaspoon per cup of chili
Adding brown sugar or honey won't really help. I like a drizzle of Coca-Cola or orange juice to smooth over too much spice, but spicing gradually and tasting as you go is the real solution here.

Cook it immediately.

It takes about two hours at room temperature for bacteria to start to multiply in dangerous numbers. However, most of the bacteria will be on the surface, and you've killed most of them by searing in the first place.

So, cook, eat, and enjoy.

You may want to be a little more conservative and throw it out if it's bargain meat.

Some of the ways of cutting foods are cubes, julienne, slices, and minced. Dicing and chopping are also ways of cutting foods. Cutting food can be done with a knife, food processor, or a food chopper. The thickness varies depending on what dish the food is being used for.

You put it in the oven. But it won't be as crispy as before. Hope that helps!

=]

Once the ham has been cooked and allowed to cool.

Carrot curls, small, very thin slices of carrot which curl up as they are cut would be both colorful and tasty.

Induction cooking uses electricity to generate heat on its 'hot plate', therefore transferring the heat electronically via 'hot plate' without emitting any heat (like the old literal hot plate with a burner below) to the pan.

Don't see why not.

Word of warning though - cooking anything straight from frozen gives worse results than if you defrost it then cook it. Especially noticeable with fresh meat.

First of all Identify what you are to supply, then, where do you sit/will sit in the flow.

e.g.

For a supermarket it could be something like this....

5.Customers

4.Retailers

3.Distributors/Wholesalers

2.Manufacturers

1.Component/Raw material suppliers

To identify YOUR supply chain first Identify where in the above you fall. This will simplify for you the overall process. Even at stage 1 you may have someone/something supplying the raw material. Where does a potatoe come from - The ground - who owns the ground , who plants the seed potatoe - Even if its YOUR company then someone in the cycle will supply the raw materials even if they are internal customer/suppliers they will follow the basic model above. To set up such a chain you must know; what is the product, how is it made, how does it or its parts get to you where then do they go

Also remember that in a supply chain there must be a chain for return as well. Damaged, low quality - wrong product - it needs to go? where? and at what stage(s)

Two 5 lb. roasts will cook faster than a single 10 pound one as long as they are separated in the roasting pan. In part this is because a smaller roast will always cook faster than a larger one. In part, this is because by cutting the 10 lb. roast in half and separating the halves, you are increasing the surface area of the meat. The greater the surface area, the quicker the chemical reaction, in this case, cooking.

1 hr 40 mins. (approx) Throw in some carrots & potatoes.

The order of impression of details really depends on the subject studied. For example school studies will have many more details and the order will vary.

In general yes

When canning, it is important that you remove all air bubbles before sealing. You can use a knife, spoon, small spatula or any other workable utensil. What you have leaking out is trapped air bubbles. Chances are the seal did not take, so you should refrigerate these immediately.

How long to grill a steak depends on the level of doneness desired. A one inch medium rare steak should be grilled for 5 minutes on one side and then 4 minutes on the other.

If the ham, or anything else that was in the fridge, has come to room temperature, toss it.

It's just not worth subjecting your family to possible food poisoning.

FriPilot

Only once, once it is thawed you can not refreeze it.

sugar