Cooking Techniques

Very fresh eggs do that. Store them a few days and they'll start to come off.

The summer simmer index relates how hot it feels when you include the effects of humidity. It is the same temperature that it would feel like in a dry environment like in the desert. It is comparable to the US Heat Index, but a better indicator. For example at 95F and dew point 70F the summer simmer index is 109, what it actually feels like if you were in the desert at that temperature. This puts you in the zone of caution from heat exhaustion with prolonged activity.

Hi there a meat thermometer should be inserted very central .Being central will mean it will be show the temperature inside the food so you would know if it was cooking ok in there or not. be ssur to also insert it upright.

Most thermometers have a mark indicating how deep the thermometer should be inserted. If not then insert up to the dial. If you mean a roast by "roaster" than as close to the center of the meat as possible or the thickest part of the meat.

Anyway from $12 - $15 aud

For sweetbreads, you either want to grill them quickly over high heat, or braise them in a liquid or sauce for several hours. Either way, it's a good idea to brine them first.

Yes, so long as they are refrigerated in between. Sometimes part boiled potatoes go grey when they are kept for too long; you may want to put a little lemon juice on them to prevent this. Refrigerating also helps:)

Moms are people. As in any group of people, some will do a given thing well and other will not. Giving birth does not a good cook make.

see Rachel Ray site for a video on turkey dissecting. Or, even better, the NYT link below.

Let's assume you've already removed the legs and wings. Basically, you take a sharp knife, and with the point, carefully cut a line from head to back. It will curve away from the bird's middle (top) a little, so you actually do one for each side. As you start to pull away gently from the top, slide the knife down to help separate the meat from the bone. After a minute of back and forth, each side should come right off.

That's know as "Mother of Vinegar," and is a result of fermentation of residual sugar in your not-so-fabulous balsamic vinegar. It is completely harmless. Strain the vinegar through a coffee filter if it clogs your pour spout (or grosses you out...), or just ignore it and leave it in the bottle. Definitely not a problem like, say, mold on your bread... Check Wikipedia "Mother of Vindgar" for more info.

It has something to do with over stimulating the starch in potatoes. think of burned pasta.

Sure you can brown the rice. It won't hurt it and may add a nutty flavor.

Only if you use it to stir the sauce regularly.

It is a light cream undefined by regulation, but typically 12 to 13 percent butterfat. Normal milk is considered to be 3.2 percent butterfat, whipping cream is 32 percent and heavy cream is 40 percent. Half and Half is also called coffee cream, and most dairies produce a wide range of fluid milk products depending on the need of the market, from skim (less than one percent butterfat) to confectionary cream at 50 percent butterfat.

Hello, my name is Sydnee. No, I do not think sticking a bread up your nose makes the tears stop.

It is a cooking method where you immerse vacuum sealed food into water to slow cook it to a desired temperature. There is a thermometer in the water and another in the food. The water is heated to a specific temperature, say 160 degrees, until the internal temperature of the food reaches the desired temperature. This takes a long time and is monitored by a computer. Once the food is cooked the water is drained and replaced with cold water, say 30 degrees, to cool the product for storage.

Coriander is a plant. Cilantro is a term referring to coriander in the broadleaf growth stage prior to bolting. Use of the name cilantro is uncommon outside of North America.

In the broadleaf stage of growth, the entire plant is used, root, leaf and stem. It is mild in flavour and not at all bitter. This is what is required when a recipes specifies cilantro in the United States, or coriander in the most of the world.

When the ground seed is required this should be specified as "ground coriander seed" but sometimes in the US, the seeds (actually dried berries) are referred to as coriander. No doubt this is a source of culinary confusion.

The stages of growth produce similar flavours. The seeds are more pungent than the leaves, with a stronger citrus flavor. They may be slightly bitter depending on soil acidity.

You may have heard the leaves described as bitter. What this shows is that someone tried to used coriander that had bolted (exited the cilantro stage as the plant prepares to flower). Bolting coriander has finer, sparser, darker foliage with unmistakable light/dark striation along stems. The plant is spindly, and takes on a bitter flavour with a soapy texture.

If planning to substitute, be aware of these differences. Especially keep in mind that because the flavor of the seeds tends to be stronger than that of the leaves, you'll need substantially less of them. Don't be afraid to experiment, and have fun.

I can think of several ways. A large bowl of mashed potatoes. Or potato soup or white clam chowder. You could make cream of whatever vegetable soup you like.

No

A nata starter is the liquor needed to make nata de coco. It is a fermented mixture of grated coconut heads, water, and sugar that has been left for 4 days.

Put it on lo or simmer on the stove for rices or keeping it warm

Try a raw potato in the pot , this may absorb some of the spices also add more water if there is room. Rather than adding water which will just make it thinner - add milk or cream to tone down the spiciness

The molecule that provides heat in any spicy food is the capsaicin (cap-say-sin) molecule.

Imitation crab is usually made from Alaskan pollock and marketed under the name krab, sea legs or crab sticks. It is available frozen or can be bought thawed and ready to eat out of the grocer's meat or deli case. To make the product, fish is pulverized or it is ground into a paste called surimi. It is then formed and cured, which ends up cooking it. Links are provided to relevant Wikipedia articles.