Cooking Techniques

Personally, the best apples I have ever had for toffee apples were Red Delicious or Honey Crisp apples, but, just recently I have found a new apple called a Pink Pearl apple. On the inside they are pink. I tried to make a toffee apple out of it and it was wonderful! So ask your stores if they have any!

No, that wouldn't be a good idea.

If you purchased it in casings, remove it. Mix cayenne pepper with the meat. Go slow at first; add a little, cook it, and taste. You can always add more, but it's difficult to take too much away.

Lucky Guess.

Absolutely you can reheat mashed potatoes. If you want you can put them in a saucepan with a little more milk and butter and heat them that way. Or if you want, you can reheat them in the microwave and get them piping hot. Mashed potatoes don't seem to freeze well, but they reheat very well indeed.

Add a tablespoon at a time and stir...it will thicken.

add ketchup... u'll see...

Spain

Approximately 5 gallons, depending upon the diameter of your cooking pot. It has to be enough to cover the bird by about 1 inch.

The Louisianian in me is forcing me to add more to this answer. First, we don't usually recommend frying a turkey over 15 pounds, but the "experts" can get away with it. Second, peanut oil is our preferred oil for turkey frying, because of the flavor and the high smoking point. However, you should be careful about peanut allergies of your guests. Whatever oil you use, make sure it has a high smoke point and never let the oil get over 350F. Oil can flame up. When the temperature of the oil is between 325F and 350F, it's ready for the bird. Be sure to completely dry the completely thawed (and properly injected) bird before dropping it. You want the injection juices inside the meat, not on the surface (moisture and oil don't mix well.) Also, for safety sake, always fry outdoors and never under a covered roof. Get ready for the most moist turkey ever and be prepared for demands that you repeat this as Christmas.

This could be tapas, which is a Spanish way of eating. Lots of small dishes are served at once with different foods, so you can try a variety.

However it is not limited to Tapas. A lot of different people and traditions eat with a variety of foods to choose from.

Eg. a buffet in essence.

Primative man was using salt for thousands of years before the first villiage was even thought of. Salt is one our oldest foods because many primative settlements were on the coast where salt occurs naturally

Brown, it will be more or less chestnut coloured, depending on the amount of red.

A floppy vag, AKA a meat curtain

An egg can be boiled in any container in which water can be heated to boiling point, except for plastics, which give off toxic chemicals, and materials that may melt.

Healthy Heart Market sells No Salt Microwave Popcorn. See link below.

Also, Jolly Time makes "Low Sodium 100 Calorie Healthy Pop Butter" popcorn. It has 90 milligrams of sodium per 5 cup popped serving.

It takes 5 hours to digest the egg.

If you eat 2 then it will take 10 hours to digest & so on..

Alum can be purchased in a one pound package. It is a granulated powder that is used in pickling recipes, papermaking, dying and coloration.

they make tortilla's,and make sabji (soup,chicken anything with spices)and curd(yogurt,plain)

Boiling point 3560 K (3287 °C, 5949 °F)

You can use Sour Cream of Mayonnaise as a substitute of yogurt.

Use a chopstick and scrape out the outer layers of the pasta.

This works on most burned on foods. Put about 1 inch of water in the pan, add three to four tablespoons of baking soda and put it back on the stove. Simmer gently for 10 to 20 minutes, then use a plastic "scrubbie" to clean it out. Repeat as necessary. It has always worked for me.

The best way to thaw chicken is in the refrigerator. The length of time it will take to thaw will depend on how the chicken was packed when frozen - whether its a solid block or individually frozen.

There is no difference between plain flour and all-purpose flour. They are one and the same. All-purpose (plain) flour does not contain the salt and baking soda that self-rising flour has.

Fryers are 8-10 weeks old, and roasters are 3-5 months old.

Let's think about this a bit. Imagine a large sugar granule: for ease of illustration, we'll think of, say, a cube that's 1 cm on a side. (Yes, I know this is unreasonably large, but the argument works on smaller pieces as well.) Think of how much surface area it has, which is just the sum of the areas of the six square sides. Now think of cutting that granule into 1/2-cm cubes, one cut in each dimension, so where you had one cube, you now have eight. Notice that the surface area of all the 'outside' faces of those 1/2-cm cubes add up to the same surface area of the original 1-cm cube. There are 3 'outside' faces per 1/2-cm cube, and the other three are 'inside,' i.e., before cutting, they were attached to each other, so there were no faces there. With this kind of argument, it's very easy to see that a teaspoon of smaller granules has much more surface area than a teaspoon of large granules. (There's another, usually less important, effect at work here too. Think of a teaspoon of dice—maybe you'll get one die in the spoon. Now think of a teaspoon of fine sand. The sand packs more efficiently, so you don't have as much air space, so small granules are denser than large ones—you can pack more weight (a physicist would say 'mass') into the same volume.) If you're comparing the individual granules, certainly a big one has more area than a small one, but now you're comparing, say, 1 tsp large granules with 1/8 tsp small granules (i.e., the same number of granules in each case, but the smaller ones are...well...smaller). Hope that helps.