Cooking Techniques

BOILING any cut of meat in liquid will probably make it TOUGHER, not more tender.

With cuts of pork like the loin, pork chops and the like, those that don't have a lot of fat and connective tissue, the best and easiest way to get them more tender is to sprinkle a little salt on them or soak them in salted water the day before you cook them. (The former is a dry "brine", the latter is called "brining"). The salt will not only flavor the meat, making it taste better, but the salt breaks down some of the protein strands in the meat, and the shorter the protein strands, the more tender the meat.

For more tough cuts of pork, like pork butt, you never want to boil it, you want to cook it low and slow, and let the connective tissue break down that way. I made carnitas last night as a matter of fact, and it involved cutting the pork butt into pieces, and SIMMERING it for a long time until the pork was falling apart on its own. You then can shred it easily with a fork, its tender and soft, very nice, and then put the shredded pork in a frying pan for a very short period of time to get a little browning on one side.

Put it in water. When you do this the sugar will float all around and the flour will turn in dough.

Your engine is too hot.

You can cook gourds the same way you would cook other types of squash. Typically you split it, season it, cover it and bake or microwave it until it is tender.

I think its the same

When using oven ready pasta it is best to leave it in the fridge over night, but if the noodles are cooked first then used it can go staight into the oven. All that's really required is that the dish heats up and the cheese melts and cooks to a golden brown. Oven ready noodles cook better after they have absorbed some liquid.

it depends on what you need look at similar things and maybe you'll think of a new twist on it

1 cup of coconut equals 8 ounces.

Kelp is used primarily for human consumption due to its high amount of minerals. It is even used in botanical and spa treatments.

Like lettuce, if you cut mushrooms with a stainless steel knife the cut edges tend to brown or discolor. They are also delicate so when cutting through thicker pieces bruising may occur.

Shanbelileh is Persian name for fenugreek.

On the Celsius scale boiling point of water are 100 degrees apart. More vigorously water boils more energy get wasted unless you are able to increase pressure in ketle (pressure cooker), thus increasing the boiling point of water.

Instead of using oil you can use butter this works just as well as oil sometimes even better .One bad thing is butter can be worse for your health then oil .Also there are oil sustitutes made out there.

To reduce the saltiness of any oversalted dish simply peel a potato and let it simmer in the dish for about 20 minutes after this time remove the potato and it will have soaked up the salt.

Start your potatoes in cold water, bring them to a boil and reduce your temperature to medium (you get less boil over that way). Check for doneness (when a fork inserted into a potato enters easily). Drain and serve.

Not really but if you stick it in the freezer for 10-15 minutes before use it helps a lot!

Alligator can be fried, stewed or grilled.

It's very important not to over cook veggies as this is when they lose most of their flavor.

I think it is possible that both options will result in your sauce breaking and separating - if I were you I would probably take a chance and freeze it to avoid the possibility of sogginess from sitting in the fridge.

Bangers is the British nickname for fresh pork sausages, the sausages can be fried, grilled or roasted in a hot oven, often served with buttery mashed potato and onion gravy, we Brits call it bangers and mash. Yummy.

you have to add about a two forths of a cup to cabbage,depends what you are making

pot roasting was originally developed in France. It is a wet heat cooking method that is used to cook meats such as pork, beef and chicken. it is rare to see fish or offal pot roasted. when using this method traditionally only butter was added as a cooking medium and the butter mixed with the natural juices of the meat. Braising is very similar but usually more color is added when sealing the juices and liquid is added prior to cooking to keep moist. Lower temperatures are often used as well.

It depends of you want to have a white wine or a red wine.

For those who prefer Red, a French Burgundy (Pinot Noir) seems to match up with the earthy nature of Turkey. the other option would be to try a French Beaujolais (Gamay) -- both reds will compliment the flavors of the meal

White Wine: Chardonnay is a good bet, as is a Sauvignon Blanc. For those who want something more "spicy" try a German Riesling or a Gewurztraminer

The Butterball cooking advice telephone number is 1-800-BUTTERBALL. Experts are available Monday through Friday from 9 am to 9 pm CET.

Bake covered at 350 degrees for 10 minutes in oven. Bake another 6-10 minutes uncovered until fish flakes.