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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
Enumerate the different methods in preserving food?
enumerate the different methods in preserving food
How do you prevent soup from fermenting?
Traditional wisdom applies for prevention. Keep Hot food HOT and Cooled foods COLD. (yeasts don't tend to grow over 100 degrees, or below 40. Foods begin to break down and change the hour after cooking.). Let's add more rules for soup:
- If a spoon has been in your mouth - break an old habit - keep it OUT of the soup-pot
once the soup has boiled.
- Use only sanitized utensils, pots and lids.
- Chill prepared soups between meals.
- Ladle some of the soup into freezer containers while still HOT to cool it all faster for freeezing and the fridge.
- If you can not use the soup within 2 days, label and freeze it for later.
However even with good habits, sometimes we are in a rush and soup gets left out overnight. Wild yeasts will begin to grow ~ to begin eating sugars 24 hours later - this is fermentation. Even putting it in the fridge the next morning may not stop this process. So what to do?
Once a soup has already begun to sour, you can:
- boil it at least 10 minutes
- and add red wine, salsa, re-fried beans and handfuls of crushed tortilla chips; curry, Kale greens, or Cilantro or other strong flavors that you like, to amend flavors so tartness is not the dominant flavor.
- You can also stir in cream, yogurt, Kimchee, or other amendments, salt, Pepper, hot sauces, or Asian seasonings to taste, as you like.
- Keep the total volume low, and use it all up quickly, as tartness tends to increase once it starts. Sugars will have broken down (by enzymes in the proteins) and this will be a very different soup than the first day...so make it into something you like - after boiling.
- OR just compost it...or offer the sour stock to a friend who can promises to boil and amend it the same day. You CAN develop recipes you like with sour stock.
Always boil and test sell and taste day-old soups, before you offer it to others, please. Use prevention, or boil, amend and use it up ~ while it still has nutritional value! Science in the kitchen is an excellent hobby ~ and knowing the rules, and developing good habits including sanitary methods, will save you money and feed you well....you may throw less food away. Bon Appetit!
Super noodles can be easily burnt, simply by leaving the noodles cooking for too long.
How do you correct too much salt in rice?
Add water. Stir a few minutes. Then pour off the water, and heat to remove the remaining liquid.
cut some onions, cook them in a frying pan with a little bit of oil. put some tomatos with them and heat it a bit together with the onions. after a while add a pint of water(to feed two people) to it and let it boil properly. put the shiro powder( you can buy this from any Ethiopian or Eritrean Shops) in to the boiled water. you need to stir it properly to mix the water and the Shiro powder. you can add a bit of salt and a bit of butter to have a better taste. cook it for about 20-30 minutes and you will have one of the best Erirean/Ethiopian Dish.
It is better if you can eat it with Enjera(you can buy it from the Ethi/Eri shops). there is no problem if you eat it with slice Bread or Pitta bread but it will taste beter with Enjera. Enjoy
What is a recipe to make fresh turkey burger?
There is an easy recipe for making turkey burgers. Combine one pound of ground turkey, one tablespoon of Worcestershire sauce, a pinch of thyme and rosemary, and salt and pepper. Make into patties and cook until well done.
How much spaghetti sauce do you use for 200 people?
If each person eats about 1/3 of a pound of sauce (this will vary) You would need about 60 pounds of sauce (not including meatballs.)
cooking dough is made of flour and water it can be made to use bread and other things
What can you add to chicken that is too dried out?
Not sure what your asking here, to re-hydrate the chicken so it can be served as is whole? Nothing I know of can be done at this stage. Taking the meat and incoperating it into a wet dish such as chicken salad, Chicken enchilladas, stuffed shells, or similar will mask the dryness of the chicken. Since it's dry it will also naturally soak up whatever dish your using it in infusing the chicken with the national flavor of the dish your using it in. Re-hydrating the chicken with stock will help it as well.
What is the meaning of the phrase like over cooked spaghetti?
Over cooked spaghetti means that it is cooked more than it should be or i would say burnt or stuck to the cooking utensil.
How do you choose a good rib-eye?
Tips for buying the best possible rib eye steak:
1. Go to a butcher shop, not your grocery store. You will have a better chance of getting the best possible product.
2. Aged beef IMHO has a much better taste and texture.
3. Look for a brighter red colored flesh, if the meat is either greyish in color or dark red, don't buy it.
4. Look for what is called fat "marbling" in the meat -- that means, can you see little white flecks or streaks of fat distributed throughout the meat? The marbling of fat means flavor, since fat is flavor, and also means the cut of meat will be more tender throughout.
yes it does, but only on certain brands of them
What do you add to make a soup less salty?
My grandmother would put a few potatoes in the soup to remove the excess salt. Some people use carrots.
How do you cook myanmar moke hin khar?
Mohingar has a delicious taste and can be eaten or drunk. It contains both solids and gravy. It is a mixture of rice-noodles and gravy. The solid are made of rice like noodles. The gravy is made of rice powder, pea-powder, and peanut powder. Fish is essential for Monhinga gravy. It also contains several pieces of onion, garlic, lemon grass, ginger, chili, pepper and shrimp paste. And the banana trunk is served as an important ingredient in Monhingar. Monhingar is the favorite snack of the whole country, especially in the morning.
What to do when brandy butter separates?
Firstly, add some lecithin, available as a health supplement. It is a natural emulsifier. If that doesn't work, start off a new small batch using just butter and sugar. When it is creamy, add the separated stuff while beating, a small amount at a time. You should be able to add the lot.
When using a hot pack to treat a boil How long will it take to work?
i have 2 boils on the face using a hot pack to treat how many dats will it take
Which moist heat cooking method would you use for chicken noodle soup?
Moist heat cooking methods for chicken noodle soup include simmering and boiling. Those are really the only moist heat cooking method to use for such a dish.
Can you reverse water boiling on the stove?
Yes, turn the heat off. Boiling water does not change its molecular structure, so, yes, it can be "unboiled."
Do mashed potatoes conduct electricity?
yeah, scientists have figured it out. but its POTATOES not mashed potatoes
What is the simplest way to cook wheatberries?
Cook them in a slow cooker the night before you want them. 1) Sort through and wash the wheatberries, discarding any hulls or foreign matter. 2) Use about 4 parts water to 1 part wheatberries and a dash of salt; put into the slow cooker on High, then switch to Low and let it go overnight. 3) Drain if necessary. Serve with honey and butter (best, IMO), brown sugar or real maple syrup for breakfast. Hot cha.
How many times can you reheat a batch of soup?
You can reheat it as much as you want, but the quality of it wont be as good after a few times. Depending on what kind of soup, it can get real thick & overworked with mushy consistency from the repeated heating. But Id say heat only what you want to eat each time and don't keep it longer than 3- five days after you made it fresh for quality.
Method that can shorten beef cooking time?
If this is a roast, than you don't want to... the lower the heat after browning the roast will make you a juicy tender roast. Spend the time necessary to finish with a beautiful roast. I particularly like a technique that starts with an extremely high temperature oven 500-525 for some time (45 min. depending on the weight) then turn off the oven and do not open it! About 2 1/2 hrs later you will have a beautiful roast, evenly cooked. (I make a paste of butter, garlic, rosemary and completely coat the roast, all sides, prior to placing it in the oven.)
