Cooking Techniques

Parboiling is cooking food in boiling water until it is partly cooked, to parboil noodles, drop them into boiling water, when partly cooked remove them and refresh in ice cold water to stop them cooking any more. Finish them off later, either in more boiling water, or add them to a stir fry or a bowl of soup. As they are already partly cooked they will be ready in no time.

By adding salt it means that you are adding an impurity into the water. Impurities can lower the boiling point, while increasing its melting point.

Toss in a few peeled, coarsely-cut up chunks of potatoes. About one potato per quart. Boil X 20 minutes. Also add 1 Tbs of brown sugar or a 2 Tbs ketchup per quart.

TIN

Melting point:231.9 C (505.05 K, 449.41998 F)

Boiling point: 2270.0 C (2543.15 K, 4118.0 F

Edit. That is what wikipedia states but why do so many books and websites give a temperature around 2600°C for the boiling point of tin?

Can we all stop pretending that the internet agrees on this value please? It is time for a stand up fight to sort this out once and for all.

An experiment must be conducted, under adult supervision.

It might explode...

add more soup or maybe water

hhee

hi there i have no idea how to poach a chicken but it should be the same as an egg in theory

i like dipping my sausage in egg

hehehehhehehhee

bye see you later

boil it or put it in the microwave ofcourse.

You should cook an unstuffed turkey for 15 minutes per pound at 325 degrees Fahrenheit.

For sure.

In baking, thoroughly mixing the dry ingredients assures even rising

and cooking.

In other types of food, you want to be sure that all

the flavors you're adding, meld well. You want every

bite to taste the same as all the others.

FriPilot

mustard always has goo in it, it cant disappear.

put some kind of sauce on it.

All-purpose flour is the same thing as plain flour. The terms are simply different for different parts of the world. In Australia and the United Kingdom, it is known as plain flour while in the United States and Canada it is known as All-Purpose Flour. This type of flour has a lower amount of gluten protein than bread flour, but more than baking flour so it is balanced and can be used for a wide range of purposes.

Cornish Pasties need to be baked in a conventional oven, trying to cook them from raw in a microwave will result in the pastry being overcooked and too tough to eat before the filling is cooked.

However you can reheat a cooked Cornish Pasty, just microwave the pasty on full power for one minute, the rest for one minute, then enjoy.

Place the smoked picnic, cut side down, on a rack in a shallow roasting pan. Add 1/2 cup water to pan and seal tightly with aluminum foil. Heat for 18 to 28 minutes per pound or until internal temperature reaches 165°F.

You can also slow boil (simmer) the smoked picnic, covered in water. Depending on the size, it will need to boil for 1 1/2 hours to 2 or more hours. Test the center with a thermometer; when it is done it will reach 145 to 165 degrees F.

At least 1.5 hours at 350 degrees. It should be fork tender.

You could do it both ways, but I recommend baked or poached chicken for a better taste.

Sauteing means to cook vegetables in very little fat.

White wine, creamy garlic mashed potatoes, blanched/steamed broccoli in a lemon cream sauce. Pineapple sherbet for dessert.

I brine one day for every two pounds.

i think its something like the iron molocules in the air affect the copper in the pennies when the penny is exposed to air for a VERY long time

Peaches or apples, nectarines.