Cooking Techniques

Buy some junket tablets (they are available at the Vermont Country Store, among other suppliers), and follow the directions in the pack! Other forms of rennet may be used--try looking for "cheesemaking supplies."

Seriously, it's very easy. The keys to successful junket making are: (a) always make sure that your milk is whole milk, and not ultra-pasteurized (aka UHT or long-life milk), and (b) never allow the milk to get too hot when heating it, as it will destroy the enzymes in the rennet and your junket will then not set.

like: BOILING water agua HIRVIENDO

I find the best way is to steam it. Do not over cook it though or you'll suck all the nutrition right out of it and it will turn to mush. But you can cook it any way you want or even eat it raw. Just eat more veggies and you'll be fine. Check out the related link.

Some chocolate cake recipes call for it. I think it helps make the chocolate flavor stronger.

Cook time on 6.5 rib roast

You should bake the pizza at 425 degrees on a pizza pan for about 10-15 minutes, or on a pizza stone (those stone tablets that you stick in the oven before preheat so it becomes hot) for about 8-9 minutes. The easiest way to tell is if the crust turns brown and if the cheese turns brown and bubbly.

This isn't hard at all. Put equal parts flour and fat in a skillet. Butter gives the best taste, but I've used olive oil or Smart Balance for a healthier alternate. Brown the flour SLIGHTLY in the fat. It will bubble and foam, what you are looking for is for the flour to turn from white to beige to slightly more than beige. Caramel colored is too far, you're looking for the color of a cooked pizza dough, or less.

Once you reach that stage, pull it off the fire, and slowly start adding your broth, stirring all the while. Once you have at least a half cup or more of broth in the pan, you can return it to the fire, continue stirring, and let the heat thicken the gravy. You should turn off the burner before it has quite thickened as much as you want, because the gravy will thicken as it cools.

I generally use four or five tbs. of fat and flour to each can of Swanson's broth.

Most extracts are mainly alcohol. If you add it on the heat, gas in particular, it could ignite.

30-35 minutes depending on what type of flour! :)

the acid

SPARKLERS. Just stick them in sideways =]

Your mom's ugly face! Hahah

all food should be at least 145 and above. Meats,fish,chicken and so on should be as follows Meats 165 fish 155 chicken 160. your danger zones are between 41 and 141 people will get ill. this type of serving should be closely monitored.

Dichlorodifluoromethane ("Freon") has a boiling point of -21.6o F (-29.8o C).

In general, low heat is used to simmer. On most stoves, this level is usually marked as "LOW" or at levels 1-3.

I wouldn't recommend it. Peach salsa needs to be sweet (hence the point of employing peaches), regular salsa is tomato-based and therefore tart. The two will be fighting rather than complimenting each other.

I wouldn't try it in a toaster oven, since the bacon is too close to the heating elements and such, but it's doable in a regular-size oven. You need a baking sheet or some kind of oven-safe container to keep the grease from falling down into the heating elements, and if you want to keep the bacon up out of the grease, you could use something like a cake rack. You'd also want to use the center rack, so the bacon wasn't too close to the bottom heating element or close to the broiler on the top of the oven.

But it's even easier and faster to prepare the bacon in a microwave oven. Take a microwave-safe plate, place two layers of paper towel on the bottom, lay out the bacon one slice at a time, with a little space in between, and no bacon overlapping. Then place a single paper towel on top. I microwave the bacon for a minute per slice, then check. The paper towels do an excellent job of absorbing the grease, keeping it from splattering, and keeping your bacon from being greasier than necessary. The bacon does crisp up well.

You just have to be careful about handling the grease soaked paper towels and the plate, they'll get quite hot in the process. But other than that, it couldn't be simpler. If the bacon isn't quite done enough to your liking, you can just do 15 second long additional cooking spurts, checking in between, until the bacon reaches the desired level of cooking.

Shirataki noodles if cleaned right have almost no natural taste. As a result they become quite tasty if you add them to any dish with a great sauce. Some examples are adding them to a stirfry, or just putting them in some oil and garlic. They are approriate as a replacement in any dish where you would use pasta. There is a website I found with recipes and basic information about the noodles in related links.

Such cake would need to be made with gluten-free flour and with an egg substitute. It would not be a true sponge cake, but like the ingredients, only a close approximation.

Because It is treated with a thin layer of silcone to keep things from sticking to the paper.

One should par broil Miami ribs for 15 to 20 minutes. Take the ribs out of the water mixture and pat dry before cooking.

If it is a sauce or gravy try diluting it by adding more gravy, water or sauce. You can also add canned tomatoes or other vegetables. If it is something like a grilled chicken or steak you can try rinsing it off.

1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard

No, they will just get really hard, and taste terrible.