Cooking Techniques

For best results you should thaw all frozen meats before cooking them.

Generally yes. Microwaves work by heating the liquid in a food and cook fast by the liquid reaching a temerature that's too hot to cook meat. As a rule the lower and slower the cooking the more tender meat will be, so rapid boiling of the juices will toughen your meat.

The same way you Cook any chicken breast.

if the meat was frozen before the expiration date then yes it's perfectly fine to cook and eat :)

seive and then add cornflour i think

The best way is to vacuum seal it. The next beast way is ti seal it in an airtight container.

Rachel Ray is a cook on the Food Network who specializes in 30 minute meals. She is now the host of Rachel Ray, a morning talk show. She has her own show on the Food Network about traveling around the country, also on other channels.

No

3608464 days and 23 hours at a 230 watt rate

Yes a pinky finger is a finger because it has three joints just like all of your other fingers.

It depends on the application. One way that I can say for sure they are interchangeable is applying a french polished shellac finish to wood, metal, etc..

To clarify, we are talking about the blue and white striped cleaning cloths found in most grocery and home improvement stores (in the US). These are lint-free cloths which are made to be washable, but should not be re-used for food applications.

Oxtails are usually simmered 3 to 4 hours.

If you remove all the pith (the white stuff) and keep only the zest, you can slice it and dry it, cube it and candy it, or grate it and freeze it. All work.

Cooking meats at lower temperatures for longer times does make them more tender. You can also try searing the outside - brown the entire outside on higher heat on top of the stove (a frying pan or pot) before baking. Basting with juice frequently also makes a juicier, more tender roast.

Boiling out a solvent is when you heat up a solution to a high enough temperature that the solvent (liquid) evaporates, leaving behind whatever you have dissolved.

An almond that has had the skin removed by blanching with boiling water.

Oysters can be eaten raw as long as they are fresh. To cook them, you can boil them, bake them, or barbecue them! mmmmm... good stuff!

If you are putting lime in food or have bought food with lime or lime juice in it, this is how you neutralize the taste: 1. Add spicy spices or a flavor clash to drown out the lime. 2. Add water. 3. Take the piece(s) of lime out.

I'm not sure how to get it off. Probably with certain chemicals but it is definitely not safe to cook on again.

It's easy. Just boil the potatoes until they're soft. The healthiest way is to then take a potato masher or fork and smash them along with the skin, but it tastes better without the skin. It can be done either way. Some people pour a little milk into the potatoes to make them creamier, but it's optional. Then put in a few tablespoons of butter (how much exactly depends on how many potatoes you used) and that's about it. Taste as you go along and you can add seasonings such as salt and pepper if you wish. It is very easy. All you do is boil the potatoes until soft, add salt, butter, mash it, and then serve.

with salt sugar and oil

General portion rule for meat is 1/4 pound per person. For 70 people that means approximately 18 pounds of meat. For 1/3 pound burgers, you'd need approximately 24 pounds of meat. For 1/2 pound burgers, you'd need approximately 35 pounds of meat. Plus, of course, you still need to add bread crumbs, eggs and any seasoning/s.

Certainly, it is very good. Just remember that dried sage (That you buy in little bottles in the stores) is much stronger than fresh sage so it takes a lot less of it. It doesn't take a whole lot of sage to give it a good flavor because sage has such a distinct flavor to it.

Fan frying is a term used for cooking in a convection oven. The food is cooked by heated air instead of direct heat.