Cooking Techniques

my mom

If you put a raw egg in vinegar, each day the shell will disolve more and more. Finally, at the end of your experiment, your egg should turn out rubbery, and kind of clear. When I say clear, I mean cloudy, but you can still see the yolk. If you want to see what happens, do the experiment yourself, it's interesting!

Egg shells are made up of mostly calcium carbonate, which is a base. Vinegar is dilute acetic acid. When you place the egg in the vinegar, the shell (base) and the vinegar (acid) react, and the shell basically dissolves away. What you are left with is the thin membrane that separates the egg whites and yolk from the shell. That's why the egg looks cloudy. The insides of the egg are still intact, just like a regular raw egg.

If the egg is brown, the egg will absorb the vinegar, thus causing it to expand. After about 72 hours, the egg will still look the same as 24 hours after you put it in. If you want to have some fun with it, try picking it up with rubber gloves on. It has the same texture as a small water balloon. Throw it in the sink and see what happens. (The egg will burst, leaving a rubbery skin behind along with a perfectly intact yolk.)

Salt (or anything dissolved into water) will increase the boiling point of water. It will take longer to come to a boil. Salt reduces the vapor pressure of the water and so requires a higher energy level to boil.

bread

I just add a product called jamset to the cooking and my jam sets everytime.

The most common reason for this happening is lack of the setting agent pectin. As grapes are naturally low in this, a sufficient quantity of commercially available pectin must be added. It is possible to go back and reboil the mix with 20 percent more pectin added. Sometimes inadequate cooking time is the problem. In either case, testing a small amount on a cold saucer towards the end of cooking time is helpful. If it does not wrinkle when pushed with a finger or tilted, it isn't ready and won't set.

I made grape jelly,using sur-jel but it didn't. I tried to re cook with more pectin and sugar now it is too sweet and still didn't set up. What now? I hate to throw it out.

Jelly requires sugar, pectin and acid. If your fruit is not sufficiently acid, you need to add a couple of tbs. of lemon juice when you are making it. Don't throw your failed jelly out--you can use it as syrup on pancakes or other cakes.

Generally, baking and grilling would suit a low fat plan as you don't need to add any oil as a cooking medium.

heat chocolate slowly while stirring to prevent the chocolate from burning before adding to the chocolate ountain

All you have to do is pour the cake batter into the cake pan and cook it in the oven according to the time and temperature that the recipe specifies.

Arborio rice is a rice that can only be used for risotto, because of its high level of starch.

The easiest way to cook risotto is this: you need rice, white wine, parmesan, chicken stock and... well, whatever you want to add in your dish (chicken, onions, diced bacon, mushrooms, shrimp, asparagus, anything you want really!).

Usually, you need about 4-5 cups of chicken stock for each cup of rice. Don't forget that arborio rice has to keep a very creamy consistence once cooked.

Fry your rice a bit, then deglaze with a dry white wine. Add the chicken stock and let it cook gently.

It another pan, cook all the things you want to add in your dish (meat, fish, vegetables etc.).

When both are ready, mix them and add loads of parmesan. And there you are!

By the way, if you like risotto, I strongly recommend Carnaroli rice instead of Arborio: it's a lot creamier and less sticky.

A heat retentive plate is a plate made from either marble and plastic or ceramic which can be heated in a microwave and will then keep food hot for a period of time.

There are a few ways one can cooked stripped back portions. They can be fried or baked in the oven.

It can me allowed to dry (in a paper bag ) and then placed in a air tight jar left whole.

As above but crushed

Chopped and frozen in ice cube trays for use - This system allows the flavour to be lock in with greater effect

Using a shredder to mince garlic is rather dangerous to the fingers. Garlic cloves are too small and slippery to allow a secure grip against a shredder. It is much safer to use a chef's knife or a chopper to mince garlic.

I have an egg that weighs approximately 6 ounces and would like to hard boil, how long do I cook this egg?

Much of this depends on what one is making. I have seen 1/2 of a bar to a full bar used in making candies. A full bar being about 1/4 pound.

boiling point and volatility are inversely proportion

Typically when you're cooking a hamhock you're cooking it in a pea soup or with beans. You put the hamhock in the pot at the beginning of your cooking time along with the beans and/or peas and the water (enough water to cover the hamhock) and onions and seasonings. Cover and bring to a boil. Then reduce the heat and simmer, covered, for about 1 1/2 hours until the meat comes a way from the bone and can be easily removed from the bone. To remove the meat from the bone, take the hamhock out of the pot and put it on a plate or cutting board and let it cool enough to handle. Take the meat off the bone and discard the fat and the bone. Put the meat back into the soup pot. Now you can add other vegetables and cook until the vegetables are tender and the beans and/or peas are tender and thick to your liking.

There are actually two types of meat tenderizer: one an enzyme (typically, "meat tenderizer powder"), and the other a tool ("a meat tenderizer").

If you are talking about the tool (which looks like a hammer with spikes on one or both sides), you just beat the cut of meat with it until it covers about twice the area it did before you smashed it.

If referring to meat tenderizer powder, you sprinkle it liberally on the desired cut of meat and then use a fork or a meat tenderizer (the tool) to force the enzyme further into the meat immediately before cooking. The powder may also be used in marinades.

you put the penis in the vagina then a baby is made, then you put that into the turkey and put it into your bum.

There are many types of sausage and various ways to prepare them:

Your average breakfast sausage links can be cooked in a pan on your stovetop. It's really easy, since you don't even need to add oil or butter. The natural fat you find in sausages will be enough. Heat them up on medium-low heat for about 12-16 minutes until golden brown. Make sure you turn them often, so they don't burn.

You can easily prepare them in the oven too. Simply preheat the oven to 350 degrees and bake them for 12-15 minutes, also until golden brown.

If you're preparing a kind of thicker sausage for dinner (Italian, smoked, bratwurst, etc) on the stovetop, cook them over medium-high heat for about 5-7 minutes until golden brown. Make sure you're turning them often. Then add about 1/2 cup water, reduce the heat to low, cover and cook for another 13-15 minutes.

Most sausages can also be grilled over medium heat, turning them often.

You can also microwave sausages, if you buy them pre-cooked. It should say on the label.

Just let your imagination run wild, cold turkey salad, turkey sandwiches, turkey and ham pie, turkey casserole. turkey broth or soup, turkey curry, there are lots more dishes, as to which is the most popular, then that's personal choice, what I like to do may not be what you like.

eggs don't bounce so, no