Cooking Techniques

You don't. Not only would this be a highly illegal activity, it would not be palatable to humans.

faire cuire mon boeuf saignant

Adding sugar would only make a dish sweeter and not reduce the salt content. If the food is a soup or stew, adding potato will thicken the soup and absorb some of the salt. However, adding a liquid, such as water or dairy products, will increase the proportion of liquid to salt, therefore thinning out the salty taste.

It helps the skin go nice & crispy

Table spoon of butter, salt & pepper.. onion powder.

You can but it will not taste as good as the first thing unless it is strawberries or a cooked vegetable like corn or broccoli

yes

Whenever a scale is used to weigh, some plate, bowl, or other container is used to hold small items. The resulting weight is a sum of tare weight plus the weight of the items for which weight is desired. To remove the tare weights and accommodate other factors such as temperature changes, the scale indication is checked and set to zero with everything used to weigh in place. This process setting to zero of the weight of all items that affect the weight is referred to as 'zeroing'. Especially for home scales, 'zero-ing' is recommended to be done each time something new is to be weighed. A home scale may be used for postage, food servings, personal weight, or many other uses.

Since electronic scales are now common, many have a built-in zeroing process that the computer part inside the scale will check the weight of all the parts used to allow weighing such as the weighing platform and the load cells. It will take a few readings from the load cells and determine a value from the zeroing process that it will use as the "zero weight" load on the system. From there you may then weigh yourself, or whatever with an accurate value.

I just let my shelled, frozen edamames defrost at room temperature. After that, they're ready to mix into any variety of salads, cooked pastas/rices, or a quick saute. Versatile, nutritious, and delicious! ra

A slow cooker is useful for keeping the cider hot.

Hi, one tip I heard was to chop up some raw potato, put that in the curry for a few minutes, then throw the potato away and enjoy your less salty curry - I haven't tried it though. I think this was in Camelia Panjabi's excellent book: 50 Great Curries of India. Hope you manage to fix your curry. Simon

Raspberries grow on bushes. These plants are usually around knee height and are grown in rows to make it easier to cultivate the fruit. The raspberries are attached individually to the plant, instead of in bunches as is customary with redcurrants.

It depends on how tall she is. Look up a BMI calculator for more information on a healthy weight range.

I find it a little disturbing that you're asking this question in the cooking tips section. You're not planning on cooking a 29-year-old woman, are you?

It takes about 5 minutes ... LOL

Just f*ed up our oven... apperently you can't.

To make lemon cream in a mixing bowl you mix together cream with a little sugar and then whip it at full speed until peaks form then add the lemon juice and rind and fold it into the mixture gently with a desert spoon that you have chilled in the fridge

There are varying methods of cleaning horse clams. Two simple ways are:1.) Soak the horse clams in water overnight, but do not put them in the refrigerator. They won't spoil. In the morning, the skin will peel off easily, just remember to snip off the neck and split the neck when you are cleaning the clam. Or,2.) Take your horse clams, and after cutting off the neck, place each face down on a cookie sheet. Place the tray in the freezer. In the morning, thaw the clams in water. The skins will come off easily.

Food director is responsible for all the operations of facilities, quality of food and also serves as the manager of the company. It is one of the most demanding positions in food service jobs.

That process is known as parboiling. It effectively speeds up the grilling time, but many proficient "grillers" will tell you that parboiling will also effectively take away much of the flavor of your ribs. (Your boil water will be rather flavorful though.)

If you are seriously pressed for time and have no other alternative, simply parboil for 10-15 minutes, then place on the grill and baste with your favorite sauce.

Parboiling of pork is also done by those who are a bit paranoid about undercooking the meat. If that is the case, I suggest a meat thermometer so you can rest assured the meat is completely done and enjoy full-flavored ribs!

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This is how my grandmother made them and I still do today.

wash and drain the chicken livers. Mix an egg with about 3 tablespoons of milk and beat together well. set aside.

Mix together about 1 cup flour, 1/2 tsp of salt,1/4 tsp. black pepper and 1/4 tsp. garlic salt. you can also add seasoned salt and omit the garlic salt. If you like them spicy you can add a a bit of Cheyenne pepper or red pepper flakes. I wouldn't do both at the same time.

Dip the chicken livers in the egg mixture and then coat with the flour mixture. Cook in a fry pan in oil like you would fried chicken until cooked through completely. Be careful not to over cook or they will become to tough and chewy.

make sure you have a little butter on the pan and cook the steak, then cut it up and continue to cook until you see no pink

you twist them while in the casing

It is originally a British dish