Cooking Techniques

1. Golden eggsShake your egg intensely for 2 or 3 minutes and then boil. You'll find yourself with the perfect golden egg, yolk evenly dispersed.
2. Freeze Cool WhipAdd a little water to your Cool Whip and spread it out in a cooking pan. Freeze the pan overnight and then use cookie cutters for a cute way to dress up your hot chocolate or coffee!
3. Make your own stand-up taco shellsPut tortillas on oven racks at 375 degrees for 8-10 minutes for homemade crunchy tacos that won't fall over.
4. Make a cheap and cute containerUse a mason jar and a salt lid for a quick DIY salt or sugar container. It's eco-friendly and cute!
5. Prevent clumpingAdd marshmallows to keep your brown sugar from clumping.
6. Grill without stickingGrill your fish on top of a bed of lemons. It will infuse the fish and it will prevent the fish from sticking on the grill. Easy cleanup!
7. Freeze lemonsFreeze lemons and water in cupcake tins for large ice cubes that are perfect for pitchers!
8. Make perfect hash brownsUse a waffle iron to make perfectly cooked and sized hash browns.
9. DIY StorageSave your old tic tac containers and turn them into spice containers.
10. Thumbtack eggsUse a thumbtack to get the perfect boiled egg. The tacks make it much easier to peel!
11. Know if an egg is freshA very fresh egg will sink to the bottom and lay on its side. A week old egg will be on the bottom with pointy end on top. Three week old eggs will be balanced with fat end sticking up. Bad eggs will be floating.
12. Keep ice cream softPut the ice cream in a gallon zip lock bag and then put the bag in the freezer. It will taste like when you opened it!
13. More space in small kitchenAdd a cutting board to a drawer to free up counter space.
14. Remove the garlic smell!After working with garlic, run your hands against something that is stainless steel. It will take the pungent smell out of your hands.
15. Keep your avocados greenAs soon as you slice open an avocado, sprinkle some lemon juice over the cut edge to keep it from turning brown.
16. Turn leftover roast into italian beef sandwichesAfter preparing a roast in the crock pot, shred the leftover meat and store it in the same container with the flavorful drippings. The next day, cook the meat and drippings in a skillet along with some banana peppers and onions. Place the meat on a hoagie roll, top with extra banana peppers, swiss cheese, and a little hot sauce.
17. Remove Egg Shells EasilyWet your fingers before removing egg shells and grabbing the pieces the fell in the bowl will be a snap!
18. Pancake ShapesUse a cookie cutter to make really cool pancake shapes. The designs are endless!
19. Eating a Cupcake Without The MessAre you sick of the cupcake crumbs that end up all over your floor? Eat a cupcake differently by peeling the cupcake out of the wrapper and then cutting the cake part in half. Put the bottom half on top of the icing to create a cake icing sandwich. No mess!

get a raw crab put salt and pepper and break the shell eat the inside and that's how you cook a crab perfectly

In lieu of turkey drippings, try chicken broth. I do this every Thanksgiving or any time I wish to make giblet gravy. Canned chicken broth is okay, but boiling a chicken with some onions and salt is better. Here's how I do it: Boil a few chicken thighs for about an hour. Meanwhile, boil an egg. Melt about half a stick of butter in a saucepan. Add about 1/3 cup of flour to the butter and mix well. Slowly add the chicken broth, stirring constantly. I usually add about 1/4 cup at a time. Continue adding broth until your gravy is the right consistency. Grate the boiled egg into the gravy. Take one of the chicken thighs and chop up the meat finely. Use this instead of giblets (tastes better anyway!)

Chicken wings come in three sections, the top section which joins on to the body, the middle section, which is the second smallest, and the very end section, which has pointy ends (or tips) Cut this small section off at the joint and either discard it, or use it to make stock.

Emulsification is the term we use. It is the combining of two immiscible substances. One of the substances is finely dispursed in the other substance, and we refer to that as the dispersed phase and the continuous phase, respectively. This concept is important in chemistry, and understanding is vital in the manufacturing of food products. Chefs and even cooks should have a handle on it, too. Wikipedia has the scoop, and a link is provided.

Qualifications? Probably none. It seems like any fool can open a restaurant.

4 out of 5 go out of business in the first year.

You WILL however, need all the required licensing. Business license, Tax number, possibly a building inspection, Proper zoning, Health Dept. inspections, God knows what else. Research carefully!

FriPilot

A one dish meal is just a meal that is prepared using one dish resulting in less cleanup. IE: Stir fry

1) Reheat food just below boiling point, to make sure your food is fit to eat.

2) Eat your meal straight away to keep bacteria from doubling.

They usually come cooked in the package, but if you have raw eel you can boil it and then broil it. If it's packaged, you broil it to warm it and give the outside a bit of texture.

Baking Soda is used to neutralize the acidity of the tomatoes in spaghetti sauce. If there was too much baking soda added, you might be able to add a little vinegar or even better a red wine vinegar to raise the acidity of the sauce or add more tomato sauce.

If one was looking for directions on how to cook a turkey, the best site i could think to look on would be Food Network. There you can find simple as well as more complicated directions on the proper way to thoroughly cook a turkey.

Usually fried food is battered, then fully submerged in oil and fried until golden. (e.g. fried chicken)

Place the fillet in a square of baking parchment large enough that you can fold it over to seal it & prevent leaks. Drizzle the fillet with mild olive oil and a squeeze of lemon. Sprinkle with fresh chopped herbs, either parsley, dill, or coriander. Lovage is excellent if you can get it. Cut several cherry tomatoes in half and place around the fish. Sprinkle with salt & black pepper, and pour a very little white wine around the fish to keep it moist. Bake on a tray in a medium oven for 15 - 20 minutes, or until fish flakes easily.

In cooking terms blanching means to quickly cook the outside of vegatables, by placing them in boiling water for about 3-4 minutes.Then put them in an ice bath, drain them, and then you can freeze them.When you take them out of the freezer they are as fresh as the day you bought them.

1. Press the ON button.

2. Put dough in bread maker.

3. Press START.

4. Hope that it works.

The same way that you would cook spaghetti; boil a pan of water, add salt, chuck the linguine in (you may need to press it down until it all fits the pan) and boil until it's as cooked as you like (give it 5 minutes, taste a strand to see if it's cooked. Keep boiling until it is cooked, keep tasting every couple of minutes). Stir occasionally whilst it's boiling.

First remember venison has no fat consequently you had better add some to keep your meat juicy. I have been told a dry rub will penetrate much faster than a liquid marinade. Use a combination spices of the flavors you like plus an absorbent such as oil, mayonaisse or mustard appled first then add your dry spices. The real trick is to keep the meat a long way from the heat and keep a moisture source close such as a pan of water. Also keep your meat thermometer in the 140 range for about 20 minutes per lb and the best way is to wrap the tenderloin with bacon, this will ensure moisture. I have seen some grillers use a spray bottle to help keep it moist. Slice backstrap into 1/4 inch thick discs, attach a jalapeno slice and bacon with a toothpick and grill until bacon is done.JN

a Hot kitchen is culinary term which describes the area of the kitchen where the cooking is prepare that needs fire to be prepared.

a cold kitchen is the opposite side is a fresh area where usually prepare the salads and plates that no required hot to be prepared.

A cold kitchen is simply a very large refrigerated room found usually in hotels or other large venues where a larger space is required to prepare cold menu items

Its molocules are strongly bonded.

Cooked defrosted food might stay good for up to one week. It will depend on the type of food, the handling and the storage conditions.

Yes, you can safely freeze soup that contains cooked ham.

If you can grab a bone and twist it easily in the meat, then your pork ribs should be done.

the proteins caramelize with better color

No the volume of the egg shell doesn't

There is no actual boiling point of caramel. caramel freezes and melts but doesnt really boil. well for it to boil, you would have to have it on high and wait a while. but i would say about 120°F (50°C).