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Cooking Techniques
Short cuts and fixes, and all the tricks of the trade from fixing cooking blunders to perfecting the recipe with that little extra, are in this category. Make your life a little easier and cook like a pro by exploring this category.
3,840 Questions
How do you cook stargazer fish?
Stargazer can be cooked exactly like crayfish / rock lobster in most instances. See recipes for those species.
What does perfessionlism mean?
Professionalism refers to the work conduct and expertise of a person qualified in a profession. For example, the new chef shows great professionalism in his work.
How long do you cook pork tenderloin on stove top?
Until it is fork tender. That means a fork will be able to break it apart. Stick the fork in it and twist. It is tears the pork, it is fork tender. This tenderness should be in the middle of the tenderloin, too.
How many medium does it take to equal 4 large eggs?
Eggs are graded by their weight, so a medium egg is going to weigh anywhere from 1 to 10 grams less than a large egg. (Medium eggs are between 53 g and 63 grams, large eggs are between 63 and 73 g). So I would probably use five (5) medium eggs instead of four (4) large ones. If this is a baking recipe, where the balance of ingredients is more precise, I would probably whip up the last egg, use half (don't just use the yolk or the whites, that'll mix up the delicate balance in baking recipes) and then cook the extra little bit to give a treat to the dog, or find some other use for it.
Why does nose run when cutting onion?
All sorts of things happen when one cuts an onion and in the end Sulfenic Acid comes out. That turns into another gas and it causes the eyes and nose to run and try to get rid of the gas.
long slow moist cooking.
If you can I highly recommend searing the outside, vacuum packing with herbs + seasoning and finishing 'sous vide' style with a long and controlled cook.
Its a very flavorsome meat cut, but if heated to fast or roasted in the traditional sense can dry out and become quite tough.
We used to do it held at about 75-80C for about 20/25 minutes per pound/40-50 minutes per kilo.
Takes some practice and trial and error but worth the effort
Can dried herbs be re-hydrated?
Yes they can, if you put them in hot water for a couple of hours. It may be best to use them dry or fresh though.
How can you get an arrabiata tomato sauce jar sauce with crushed red pepper flakes milder?
try adding sugar..
How do you bake a cake for dogs?
you can make a simple dog cake by....
1.4oz butter
2.2 eggs
3.5oz self raising flour
4.dog biscuits
5.and a little bit of sugar
6.any treats that you dog likes to eat
and bake for 40-50min at 175 c
Can you defrost mozzarella cheese in microwave?
you can but I think it would melt ... mozzarella is quite moist and soft already
How long do you cook a cup of dry kidney beans?
I usually start with 2 cups of dried beans and cook them in a crock pot (slow cooker). If they were not pre-soaked it will take about 5 hours maybe more. Just make sure there is plenty of liquid on them for they will soak it up.
Why do Koreans eat spicey food?
People who eat spicy foods are usually from a warmer climate like Korea. In warm climate, food tends to spoil quickly, and so it is traditionally more heavily spiced, both to keep it preserved longer and to hide the taste of the spoilage. Each warm-climate culture develops its own combination of favorite spices.
Some people also think that you can cool down on a hot day by eating spicy foods and sweating.
Blanching works by quickly cooking the food and then quickly stopping the cooking progress. This is usually stopped using ice water.
What type of milk goes into libby's pumpkin pie?
I wasn't able to find any information for any pre-made Libby's pumpkin pie. The back of the can of Libby's pumpkin pie filling says to add eggs and evaporated milk.
no. The soup and liquid will keep it moist. You just heat the ingredients together and melt the cheese.
Boiling refers to the application of heat that causes a liquid to change into gas.
How do you bake an ANZAC cookie?
ANZAC biscuit recipe
makes about 20
1/2 cup sugar (I used unrefined raw sugar)
1 cup plain flour (I used wholemeal, sifted twice)
1 cup rolled oats
1 cup dessicated coconut
125g unsalted butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon baking soda (bi-carb soda)
1. Preheat the oven 150C. Line two baking trays with non-stick paper.
2. Combine the sugar, flour, oats and coconut in a large mixing bowl.
3. Melt the butter in a small saucepan over medium heat then add the golden syrup, boiling water and baking soda. It will foam up to triple the volume almost immediately. Add the butter mixture to the dry ingredients and mix with a wooden spoon to combine.
4. Place spoonfuls on the trays about 5cm apart and flatten slightly. Bake for 20 minutes until golden brown. They'll still be quite soft, so carefully transfer to a rack to cool. They'll firm up when they get to room temperature.
Why does homemade soup taste better the next day?
Because the flavors are given time to meld. Think of it like wine, but on a much shorter term: the more it ages, the better it tastes, but let it age too much, and it's no longer good.
A Recipe for Wild Cowslips
by Linda Pascatore
© 1994 The Gobbler: Spring Flower
We are especially fond of recipes for wild plants found naturally occurring in the woods and fields of our area. One of our favorite wild foods is cowslips. Cowslips, also called marsh marigolds, are part of the buttercup family. Their official name is Caltha palustris. They are one of the first flowers of spring, and are common in low, marshy areas around here.
The flowers are yellow with five petals, which fall off and leave a round pod with seeds. These flowers are from 1 to 1.5 inches across. The plant's leaves are heart-shaped and can grow to 6 inches. They have thick stems which are one to two feet high. The leaves should be harvested in late April or May either before or just after they blossom, as they get a little bitter later.
In New England, cowslips are cooked as traditional spring greens. They are high in iron, and were used as a tonic for anemia. They also have a high content of vitamins A and C. However, they do contain a poison called Hellebroin, which is destroyed by cooking.
Cowslips must be cooked, and never eaten raw!Cowslips are often eaten plain. To prepare cowslips as simple greens, boil the leaves in salted water for 5 minutes. Pour off this first water, add freshly boiling water and boil for another 8 minutes. Serve with butter or vinegar.
How long do you boil boneless chicken breast?
Depends on your heat settings. If you are on low heat, it would take a bit longer but the chances of meat getting dried up is reduced. One of the techniques that would make the cooking lot easier is to butterfly the chicken. You can use a mallet to level it. The increased area could translate to fast cooking time. If the chicken is thick, then it would probably take longer than 8 minutes. If you broil the boneless chicken breasts using low heat settings, then you may have to wait for a few more minutes. If you find no more raw spots, then the chicken is believed to be done.
Hope this helps.
Can you cook peppers and onions with pork chopsaltogether?
The peppers and onions will cook faster than the pork, so just add them in a few minutes before the chops are done.
That sounds pretty good, actually.
How hot should oil be for deep frying?
Your cooking oil or fat should be heated to 180°C, 356°F. Best results for French Fries is to use beef dripping (fat).
How does lox taste? It tastes like salty fish. Good lox or cheap lox? Good lox is soft but has texture, cheap lox has stringy stuff through it and hinders eating. Some lox is saltier than others but the better stuff has a mild salt and fish flavor.
