Cooking Techniques

Try to look up "Biryani". It's a rice dish from India / Pakistan.

Butter can be poured on pound cake but make sure not to pour to much or it won't taste good.

Good question. Take a good rib eye, 3/4 to 1 inch thick, rub it with butter then grill it over hot coals for no more than 4 to 5 minutes on each side.

Trim the fat from the steak, season with salt and pepper, slice it into 1/4 inch strips, across the grain, it should be medium rare. Serve on a torpedo or bulkie with sauteed onions, mushrooms and peppers. drizzle with herbed melted butter, preferably the butter you sauteed the vegetables in.

NOTE: thyme or chervil or chives, and or garlic are good herbs to use (thyme needs to go in before sauteeing, the others after).

Cheesesteak sandwiches are usually made with sirloin steaks.

press dough together with fingers

What do you mean by plan cake? Do you mean plain cake? If so, cook at 350 for 50 minutes or until a toothpick inserted into the center comes out clean. Before putting in over, lift the pan about 2 inches off the counter and let it fall back down, and pop any air bubbles that you see. Grease the pan with shortening before pouring the batter in the pan also, or line the pan with waxed paper first.

so that it stops them from going mushy, to retain nutrients and to retain colour

The protein in the milk has cooked, creating solid lumps. A solution, if it's cream of potato soup, is to put it all in the blender. You may have to process it in batches. That should take cre of the lumps. Next time, heat cream soups more gently. C ook at lower heat all you did was curdle the milk when you added it. If you warm the milk before adding it will not curdle You could use creme fraiche the next time you need to add cream to a hot mixture. It will not break down like regular creams or milk. There are recipes on line as to how to make it - pretty simple or perhaps your local store carries some. If you thickened your soup with flour or corn starch, the white lumps could be undissolved lumps of the corn starch or flour, it has happened to me. Make sure you dissolve your thickener completely in warm milk or broth before adding it to your soup. Jenny If your recipe uses milk it will curdle. Either make a roux or stir 2 tablespoon corrnstarch into a 1/4 Cup of COLD milk (from the recipe) before adding it to your soup (about 4-6 cups of soup). Bring to a boil to cook the starch and serve.

I always heat the sauce first and then put the water on to boil the noodles. Just about when the sauce is done the noodle water is ready and it only takes a few more minutes to have the noodles ready. This way your sauce is hot and so are the noodles.

The unfortunate answer is, there really isn't anything you can do. You most likely overcooked, or overworked them, or both. Overworking them is most likely the culprit, either by putting them in a food processor, using a hand blender, or whipping them too much. This damages the cell walls, causing them to release excessive amounts of starch, which in turn becomes like a paste or a glue.

Next time, try to cook the potatoes just to the point where they are soft and will easily "mash", but don't overdo the mashing. When you add the milk and butter, try to fold them in gently, and let the potatoes absorb the liquid, rather than "whipping" them. The less you mash and manipulate the potatoes, the better your results will be.

Put it in the refrigerator for a day or two.

2 weeks in an airtight container.- even though I just asked this (i found out in the meantime and so if anyone else wants to know....)

you can use any type of nuts u prefer....it is up to your discretion.. enjoy what you like

this isn't a true fix for chili with too much fire-power, but when i find I've overdone the spice, I do one of two things:

first, if you have the time, you can simply dilute the chili. in a separate pot, make a one-third version of the chili you just made, but without any peppers. you can also omit the meat to save time (if you're like me you've used up all the meat you have on hand in the first batch anyhow), but if your recipe calls for thickener (flour, corn starch, etc) in your chili, you should make sure to have the same proportion in the second pot, or you'll end up with a watery result. If you're omitting the meat, you also may need to add some oil (vegetable, corn, or extra LIGHT olive oil - virgin has too much taste) to make up for the fat that would have been rendered out of the meat. you don't really have to worry about slow cooking the second pot, since this shouldn't affect the taste of the final product too much. once you've got the second pot up to temperature, add it to the first and you'll have decreased the spice somewhat. This isn't a perfect solution, and it certainly takes more time and energy, but at least you won't send anyone to the hospital.

second, you can add sour cream (full fat - don't go with the reduced fat stuff) to the chili. high fat dairy products help absorb and neutralize capsaicin (the spicy chemical in chili peppers). Note, though, that you can't really add milk for the same effect, as the acid in the chili will cause most kinds of milk to curdle. The general rule is that, the higher the fat content of milk, the less likely it is that they will curdle when put in an acidic sauce, so you could use heavy cream or light cream that has been boiled to concentrate it. While adding these will not drastically change the taste of the chili (aside from the spice level), it obviously will change the color and the texture of the chili. I happen to like my chili kind of creamy, but if you or your guests don't, you may want to avoid this solution.

Hope some of these help. And I'd be interested to see whether anyone else has come up with something more effective.

AND MAKE A WARNING SIGN FOR YOUR GUESTS.

My family has cooked our turkey in a brown paper grocery bag every year for at least 35 years! It is foolproof. I know it is not recommened, but heck, it's only once or twice a year. Something is gonna get us anyway so why not enjoy a perfectly browned, moist turkey while your here. That's my story and I'm sticking to it!

Wax paper because it has wax in it and if something has wax in it, it attracks to heat and eventually forms it up and lets it out

Pork nilaga is prepared by boiling pork ribs and vegetables together in a pot. The pork must begin cooking first, and the vegetables are added later.

Its and edible dye, a mark or stamp usually added by a vet at the slaughter house to indicate the meat if fit to eat.

Freezing meat creates crystals in the cells. These rupture the cell lines and allow the moisture the escape. Removal of the water concentrates the flavors of the meat.

Battered fish is normally deep fried, especially if it is fresh fish freshly battered, however if you bought the battered fish frozen, the fish will have been deep fried just long enough to part cook the batter, but not the fish before it was frozen and packaged. In this case you can deep fry it, or bake it in a hot over, grill it or fry it in a dry frying pan.

One might add a pinch of salt and/or a tablespoon of lemon juice, depending on the food in question.

Yes, they can. But why would you want to, when you can put them in frozen and just leave them in for a few minutes longer? This category IS, after all, Cooking Tips and Tricks.

smooth and creamy

Not at all you would burn your self and your grave would say u listened to the computer

There are several different reasons why your potatoes look gray after boiling them. One reason is that there was damage to the potato that was not noticed earlier and with baking the spot came out.

Flour will burn. The best option is salt.