Cooking Techniques

Amoroso is an expensive very sweet dark sherry.

It adds a little flavor, but mainly protects the seeds from sticking and burning when they are in contact with a hot pan.

Dissolve tablet in 1 cup non chlorinated water at room temperature: not more than 30 minutes before adding it to innoculated milk. 1 tablet will easily set 2 gallons of milk. If using pasturized cold stored milk from the store add 1/8 to 1/4 tsp. calcium chloride to milk before the addition of rennet. This will allow a firmer curd.

She is one of the lead characters in the Tennesee Williams' play ' A Streetcar Named Desire'.

If loosely tented immediately with aluminum foil (shiny side in), a cooked chicken will keep warm for about 30 mins.

Sure.

Zeolite can remove radiation from any kind of food, as long as it gets inside the food. The Russians used Zeolite inside of their cookies to remove radiation and any other chemicals that might have made it into the food. It would probably take longer for the Zeolite to gather the radiation from ready made food, but what I've read, Zeolite can attract radiation, so it wouldn't matter if it was being used inside ready food or when you are making it. As long as you give the Zeolite time to attract the radiation (about 10 or 15 minutes) then you should be radiation free!

Xylitol is a sugar alcohol, most commonly found as a sweetener in chewing gum. Xylitol is easy to cook with. It is a 1 to 1 ratio so just replace the amount of sugar called for to make anything. It is a little sweeter then sugar. It also makes everything that you cook a little more fluffy. It has a great taste to it. I use the xyloburst brand, they also have jam and syrups. I have had a lot of great treats made with it! Less Calories and Carbs but great taste.

Sliced potato simmered in the soup till cooked then removed, may help. Best tip with all herbs and spices is start with a little, you can always add more but you cannot take it out.

There are many websites that contain good recipies for asparagaragus. Such as asparagus-lover, allrecipes, simplyrecipes, chatelaine, and the food networks website.

The type of boilimg in which small bubbles formed at surface or within the liquid is calles nucleate boiling.by Kamran Hussain Ktk

fresh salmon takes about 1/2 hour so it depends if it is frozen in a block of ice (1hr) or if it just frozen like you buy at a supermarket (45mins) Boil Salmon? Oh my. There are so many other ways of preparing it that are tastier. Broil it, bake it, even fry it would be preferable. Poach in white wine if you must, but don't boil it!

no, he's not. he's in jail & that is for 32 months. He's supposed to be released March 2012

Most ovens weigh a lot more than 3.53 lbs.

1.Have a container filled with water.

2.Sprinke a very small amount of the mixture on the calm surface of the

water, this which allows the sugar to sink immediately while the flour floats on top. 3.Skim off the surface covered by the dusty flour.

4.Use evaporation to remove water from both flour and sugar.

100 degrees Celsius

Yes. Be sure to immerse them in water for 12-24 hours to soak up the moisture and not burn. Certain woods can be used and some should be avoided. I use Oak and pecan planks. Dont cook on the bottommost or the top rack position in an electric oven because the heating element will dry out the wood and scortch it. If this happens, sandpaper will fix it. Hooweestik

It depends on the size and weight of the turkey, and how long it has been frozen. Check the recipe for the right temperature.

i am of a beleaf that it somewere about the 110oc mark

Because when it's under the attack of the pterododos, it releases pheromones that cause it to melt, as pterododos don't like melted cheese, and therefore, it is purely a defense mechanism, and has saved the life of many cheeses. :)

Consumes are the best eg. of soups without solids in them. They are available in most supermarkets. I believe they are about the same price as regular soups. You can make them at home too but it's a long process just easier to buy them.

I'm assuming you're talking liquid measurements here. There are eight ounces in a cup, and sixteen tablespoons in a cup, so that makes two tablespoons per ounce. A tablespoon would therefore be half a liquid ounce.

Vinegar (in moderation) tends to cut the heat a bit. Milk products and sugar do as well, but may change the taste or consistency of what you are making to too great a degree.

I have tried to ground solid pieces with a mortar and pestle to return to power form. If in a tin, grinding an apple corer tool works more safely than chipping away with a knife point. I was thinking about saving the non-toxic dessicant pouches/pellets from vitamin bottles and using after I open a tin to see if that works.