Cooking Techniques

Pizza. It makes the crust very crisp.

no because it still contains blood

Dietary fibers

as long as the chicken is uncooked you can. after it is cooked you cannot.

you have to go to the poffin house in hearthrome city. you will need 1 berry for every poffin. talk idiots

If they are alive they are fresh. Don't buy crabs or lobsters w/ broken claws or injuries or less than lively. When crustaceans start dying, or break a limb, they or the limb start turning to mush that does not resemble meat. If the crabs or lobsters are cooked, they probably were cooked on the commercial vessel that they were caught from, or iced and cooked at the port processors, and as long as they stay frozen they will probably be OK for a few months. Oysters should be bought alive by the 1/2 or whole bushel. I love Florida Apalachicola oysters, never any muck or hair just a little sand, unlike St. Augustine "local" oysters (retrieved from a sailboat mooring. Can you say hepatitis?). If the clams aren't alive, and you are putting them in chowder or gumbo, just buy chopped canned, and if you don't want rubber bands, put them in last like you do with shrimp. And scallops from roadside stands - and a lot of Chinese buffets - are often times stingrays whose fins were punched out with a pipe, skin peeled off, and viola! scallops! Keep in mind, all commercial seafood is frozen. It would never make it back to shore w/o tons of ice. 99% of grocery store seafood is weeks to months old. Commercial caught fish are as much as a week old before they make it back to port. If it stinks, don't eat it.

First make a ball out of clay. mako holes in the top and bottom. then squeeze it with two fingers in the middle. thats it ;)

How long a thing lasts. Like the TIMESPAN of chocolate is not very long because it tastes so good.

How do I bbq a pot roast

Get the basics at the link.

The main advantage to boiling water is that it is free from harmful microorganisms. The high heat quickly kills viruses and bacteria which can cause illnesses.

When the minced beef becomes hot enough, the fact will melt and come out of the meet. It will then float to the top of the meet if a little water is added. At this point you can either skip off the fat or allow the pot to cool and the fat will solidify and may be removed as a solid when cold.

Well, you have to make the dough really soft. The sause has to be really tasty. And you need ALOT of cheese.

Certainly. Same as you would with left over turkey or chicken to make soup.

Start with the skin side up brush some olive oil on them and cook until browned. depending on how many and how big may be 40-50 minutes.

yes

Eat faster? Actually, if you consider that you've used heat to liquefy a material that is normally a soft solid, two approaches quickly come to mind; first, you can try to keep the heat on by serving in a heated container (a purist approach), or second, you can add a second method of liquification (usually the commercial approach) such as adding a light vegetable oil in the minimum necessary amount and blending well. The amount of oil added determines how well it stays pleasantly goopy. Too much oil... unpleasantly goopy. Even though water or milk might also work, usually the best resulting texture is less appealing than a botched oil infusion

put a little bit of oil on them an deep fry them in a frying pan them place them in a warm oven

It depends on whether you're making pork or beef ribs, and with beef, what kind of ribs determines the best cooking method. I like pork ribs personally, they don't have a lot of meat on them, so they can be cooked quickly at a high temperature. I rub dry seasonings on them, paprika, salt, pepper, onion powder, garlic powder, etc. Then I spray them with a light film of oil and pop them in the oven for maybe 15 minutes (depending on the length of the rack) at the highest temperature I can get the oven (500 degrees).

you can bring hot dogs you have already cooked.Or bring tomato sauce,mustard and buns and cook the hot dogs over a camp fire with adult supervision.

Brown is a mix of green and red, blue and orange, yellow and purple, or the three primary colors. All of those combinations are the same thing. Brown is simply the three primary colors mixed together

The frying machine should have to be clean & free from fat deposits. Over heating the oil above the smoking point. Re-using the oil. Topping up with re-used oil.

Water is a bad conductor of heat.salt has a slightly high boiling point

Lemon zest is gotten from grating skin of a lemon, just the skin, not the pinth on a micro grater or with a lemon zester. You get the esential oil and VERY lemon flavor.