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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
Is pure cane sugar same as granulated sugar?
Cane sugar comes from sugar cane. Granulated sugar most likely comes from sugar beets. Some people believe they perform differently but you will never know the difference.
Can you cook enamel cast iron pots in 500 degree oven?
It depends on the manufacturer. You should check their website. Many are only safe to 450.
General roasting: Preheat oven to 400 degrees. Place roast in oven and immediately turn temp down to 350 (this will seal in the juices).
15 - 20 min per pound for rare
20 - 25 min per pound for med
25 - 28 min per pound for well
Meat still cooks after you take it out of the oven - so if it looks undercooked - it is not.
Make a foil "tent" and place over meat after you have taken it out of the oven, let roast sit for 15 minutes to allow it to continue to cook and to allow juices to redistribute throughout.
How do you keep the house from smelling when cooking collard green?
Place one slice of white bread on the lid of the covered greens.
Why do you put hot food on a wire tray?
The wire tray allows cooling from all sides, including from underneath.
Why you should cover fry pan while cooking or use presure cooker.?
to help in the fast cooking of thi raw vegetables making them tender due to the steam.
What are the procedures in cooking different international cuisine?
Technique is the answer to everything in cooking. You can have a recipe, but if you don't know the technique it will not taste the same. Some groups have lots of grilled meats, some have salted fish. In some countries they boil root vegetables then pulverize them to make their dishes. Sauteing is a method by which food is cooked quickly in hot fat. Even the order you add ingredients can change the taste. Some countries use only corn meal that they themselves have ground, and when you use commercially ground corn meal it won't be the same. I could go on, but maybe this gives you an idea.
Can you deep fat fry with goose fat?
I can see no real reason why you shouldn't, though in the United Kingdom it would be an expensive medium to use for deep fat frying. Goose fat makes splendid roast potatoes so it would probably make excellent chips. It can also be used to produce very rich shortcrust pastry. For those of us of a certain age there is little question that animal fats such as beef dripping or rendered pork fat made much better chips than today's popular vegetable oils.
How much butter and milk do you put in kraft marconi and cheese?
Well the package says 1/4 cup of milk, and 4 Tbsp. margarine, but I use a 5 Tbsp parkay.
How do you neutralize too much cilantro?
I made a chicken dish with lime and cilantro and I let the cilanto cook with the lime and its to over powering and I dont want to throw it out
How many seconds will it take a twinkie to explode in the microwave?
i tried it it takes the amount of seconds after you it in for yo mama to run to the kfc and back and the the twinkey will explode
How long do you boil baby red potatoes?
Boil baby red potatoes for 15-20 minutes. Make sure to stick them with a fork, the potato should slide off the fork.
What is the difference between mix beat and blend?
mixing is to make sure the ingredients are thoroughly integrated as one. beating is usually more vigorous and can have other effects as in beating eggs until frothy. blending is a more general mixing, like working together the dry powders in a cake
Can you cook canned food in the tin it came in on a hexi stove?
It can be done but it's not advised. make sure you open it first or it may explode.
How can you get the salt to stick to roasted almonds?
The best way is to toss the almonds with melted butter before pouring them in a pan to roast. Spread them out in one layer in a shallow pan or on a cookie sheet. Stir occasionally and watch carefully while roasting them. Salt them while they are still hot.
Which metal is used to make varakh the shiny foil that is used to garnish sweetmeat?
Varakh, the shiny foil that is used to garnish sweetmeat, is sometimes made of real silver or real gold. These metals are made by pounding the metal into very thin sheets that are very brittle. Both metals are edible.
Main category in which fish and shellfish are divided?
Most vertebrate fish -- salmon, trout, tuna and so on -- are of Class Teleostomi, Phylum Chordata -- these are the bony fishes. Shark and rays are of class chondricthyes, in that their skeletal systems aren't bone -- they're cartilage instead. Shellfish generally refers two different phyla: Arthropoda (crabs, lobsters, crawfish, etc -- characterized by a hard exoskeleton) and Mollusca (clams, mussels, abalone, etc.) The primary distinctions are that chordates (fish and shark) have a notochord or spinal cord and an endoskeleton. Arthropods do not have a notochord, have an exoskeleton, and also have striated as well as smooth musculature. Molluscs often have shells (but not all -- consider the octopus or squid), do not have a notochord, and do not have striated muscles.
Is there a cambell's soup called cream of chicken and rice?
there is one called cream of chicken and it has rice in it
How do you prepare cubed roast potatoes in the oven?
Place the cut potatoes in a greased baking pan. Add a little water to the bottom of the pan, and season the potatoes. Lemon juice and olive oil, or a little wine and olive oil work well. Add salt, pepper and other desired spices and bake until browned and tender, turning them a few times to cook more evenly. Use a moderate oven temperature.
Without cracking it how could you tell if an egg has been hard boiled?
u place it on a flat surface and spin it around. if it spins fast, its hard boiled. if it spins sluggishly or wobbly, that means its still liquid inside.
How much mashed potato for sixty?
A quick rule of thumb that has served me well: one pound per person. For sixty people, that's sixty pounds.
If you are mashing red skins or Yukon golds, figure about a pound per person. There will be extras, but not as many as you would expect.
If you use the recipe below, I can pretty much guarantee there won't be much left over.
Sea salt
one 16 oz tub sour cream
one stick of butter (real butter, salted or unsalted)
Milk
Boil the potatoes in a large stock pot. to the cold water add 1/4 to 1/2 cup sea salt. Immediately after potatoes cook to very soft, drain the water and pour into a warmed mixing bowl over the stick of butter. Mash with a potato masher or the beaters of a mixer. Add half the tub of sour cream. Mix to blend. The mixture should be very stiff and appear lumpy still. Add the remaining sour cream until the mixture begins to smooth. If still too thick, add milk in small amounts to thin.
I typically mix white, red, and gold potatoes for this.
If you poach an egg do you hatch it cook it or decorate it?
Poaching an egg is a form of cooking an egg in boiling water out of its shell
