Umm, so I just started cooking, and I've been really grossed out whenever I had to rinse a chicken with its head cut off, slice off its legs and cut it into pieces. It just makes me really uncomfortable and almost want to throw up. Is this feeling normal for new cooks? And how do I overcome the feeling of disgust?How can I overcome the feeling of disgust when I'm cooking meat?
I know how you feel... I hate touching raw meat, but it does help to buy it pre-cut and skinned!How can I overcome the feeling of disgust when I'm cooking meat?
I think that the more you do it the more you'll get used to it but I don't think you'll ever find it a joyous experience.
Soldier on!
well i feel the same way ive been cooking since i was younger and im 18 and i still havnt got over it its very hard for me to but you just got to deal with it do it fast so you dont have to handle it for long
Overcome the feeling of disgust?
Perhaps you should be asking yourself why you're disgusted.
There is a good reason you know.
We shouldn't be killing and eating animals.
We know we don't have to, and subconsciously we know it's wrong.
How disgusted do you feel when you throw a salad together?
Monday, December 12, 2011
How would you calculate cooking food with other food?
This might seem weird, but how would you calculate nutrition facts for your meal thats cooked with other food? For example, you go out to dinner and order grilled chicken. When they're cooking your food, they are also cooking beef or cooked beef before they started yours. Wouldn't you get the juices from the pre-cooked food mixed in with yours, causing you to pick up not only the chicken's nutrition facts, but also the beef's? Would the grams of fat be higher? How does this work? Any ideas? Thanks!!How would you calculate cooking food with other food?
In good kitchens they keep the foods and utensils separate. If they don't this could actually be hazardous. I.e uncooked chicken or seafood can kill you, where as raw beef (steak tartare) or rare beef (pink in the middle) is perfectly okay to eat.
I think if you're going out to eat, you may as well throw your diet plans out the window, because chefs don't cook super healthy stuff. They use the best ingredients which taste good, so there will be the occasional butter stick or cream sauce.
Relax.How would you calculate cooking food with other food?
visit the site http://recipes.tafreeh.net/
In good kitchens they keep the foods and utensils separate. If they don't this could actually be hazardous. I.e uncooked chicken or seafood can kill you, where as raw beef (steak tartare) or rare beef (pink in the middle) is perfectly okay to eat.
I think if you're going out to eat, you may as well throw your diet plans out the window, because chefs don't cook super healthy stuff. They use the best ingredients which taste good, so there will be the occasional butter stick or cream sauce.
Relax.How would you calculate cooking food with other food?
visit the site http://recipes.tafreeh.net/
How to make my cooking show interesting?
I really need some help. Me and my friend are starting a cooking show to preview at my school. We tried it for the first time today and people said my friend cooking was boring. What are some ways to spice it up a bit. If you could just give us ways to make the show interesting, make people want to watch it. Thanks a lot.How to make my cooking show interesting?
Study the cooking shows on food network.
A big part of it is the CHARISMA of the host/hostess.
Use lots of colors too.How to make my cooking show interesting?
Wear sexy outfits. LOL
You haven't said anything about the show, other than the fact that you have it. That makes it pretty difficult to give constructive advice. Basically, you're asking answerers to come up with a cooking show for you. Post more information on what the show it like, what it's called, what you cook, hell- anything. So far, if your show were on tv, I wouldn't know what it is or have any interest.
jokes make people laugh and hand out samples while cooking.
how about virgin marggaritas
I think you should have a guest or two sitting there asking questions about the food while their cooking. Also use some energy and speed to make the dish, have it well well rehearsed so its done with confidence, have some fun with it.
Study the cooking shows on food network.
A big part of it is the CHARISMA of the host/hostess.
Use lots of colors too.How to make my cooking show interesting?
Wear sexy outfits. LOL
You haven't said anything about the show, other than the fact that you have it. That makes it pretty difficult to give constructive advice. Basically, you're asking answerers to come up with a cooking show for you. Post more information on what the show it like, what it's called, what you cook, hell- anything. So far, if your show were on tv, I wouldn't know what it is or have any interest.
jokes make people laugh and hand out samples while cooking.
how about virgin marggaritas
I think you should have a guest or two sitting there asking questions about the food while their cooking. Also use some energy and speed to make the dish, have it well well rehearsed so its done with confidence, have some fun with it.
How do I get eggs not to stick to pan, without cooking spray?
I usually use cooking spray for omelettes, and I can easily use the spatula to fold the omelette over after it has solidified. But when I tried making an omelette yesterday by putting oil into the pan, the omelette stuck to the pan--I couldn't flip it, and it came out in pieces. How do cooks use oil, margarine, etc., without causing the food to stick to the pan?How do I get eggs not to stick to pan, without cooking spray?
There are multiple reasons this could be happening to you. First of all, what kind of pan are you using?
Is it a non-stick?
Also, using oil to cook eggs is just wrong on so many levels. Butter should be used. I know you might be rolling your eyes but its true. Just enough to coat the pan is all you need. It will provide a proper flavour boost.
I normally cook at a med-high temp when making eggs, and lower the heat when i get near the end of the cooking.How do I get eggs not to stick to pan, without cooking spray?
Honestly, a good non-stick pan is a must for any semi-serious kitchen maven. If it's an option for you, pick up a good ten-incher and you'll do fine. It's a great buy for your kitchen.
To answer your question, if you use a lower heat, it's not only better for eggs sticking, but it's the best way to cook your eggs anyway. Eggs respond best to a reasonably slow and gradual heating especially when dairy is added to your 'batter', ie; sour cream, half'n'half, etc. There will be some incidental sticking, but it will be greatly reduced with lower heat. Try it!
Your 'flame ' is too high, try reducing the temp and cook for a slightly longer period of time.
use a really good non-stick pan or a well seasoned cast iron one.
You can use melted butter BUT if the heat is too high the butter will burn and discolor the omlet....just lower your heat, Hon....
Make the pan hotter before the egg goes in. Also, put more oil in and let it get hot. I use butter or olive oil and don't really have any trouble.
If the egg sticks the pan may not have been clean well. They will stick every time. Use oil make hot then put eggs in, it should work.
First of all, I would not use oil for eggs. The taste is just wrong. The frying pan is your biggest worry. You need a very good one.
I use margarine, make sure you use enough..........and like the others said, make sure the pan is hot enough.
its most likely the pan is too hot, try reducing the heat a bit and you should be fine
I use a cast iron and a little bacon fat and never had on stick in 35 years of cooking
non stick pan
There are multiple reasons this could be happening to you. First of all, what kind of pan are you using?
Is it a non-stick?
Also, using oil to cook eggs is just wrong on so many levels. Butter should be used. I know you might be rolling your eyes but its true. Just enough to coat the pan is all you need. It will provide a proper flavour boost.
I normally cook at a med-high temp when making eggs, and lower the heat when i get near the end of the cooking.How do I get eggs not to stick to pan, without cooking spray?
Honestly, a good non-stick pan is a must for any semi-serious kitchen maven. If it's an option for you, pick up a good ten-incher and you'll do fine. It's a great buy for your kitchen.
To answer your question, if you use a lower heat, it's not only better for eggs sticking, but it's the best way to cook your eggs anyway. Eggs respond best to a reasonably slow and gradual heating especially when dairy is added to your 'batter', ie; sour cream, half'n'half, etc. There will be some incidental sticking, but it will be greatly reduced with lower heat. Try it!
Your 'flame ' is too high, try reducing the temp and cook for a slightly longer period of time.
use a really good non-stick pan or a well seasoned cast iron one.
You can use melted butter BUT if the heat is too high the butter will burn and discolor the omlet....just lower your heat, Hon....
Make the pan hotter before the egg goes in. Also, put more oil in and let it get hot. I use butter or olive oil and don't really have any trouble.
If the egg sticks the pan may not have been clean well. They will stick every time. Use oil make hot then put eggs in, it should work.
First of all, I would not use oil for eggs. The taste is just wrong. The frying pan is your biggest worry. You need a very good one.
I use margarine, make sure you use enough..........and like the others said, make sure the pan is hot enough.
its most likely the pan is too hot, try reducing the heat a bit and you should be fine
I use a cast iron and a little bacon fat and never had on stick in 35 years of cooking
non stick pan
How do I get the best flavour when cooking with herbs like basil and thyme. I add herbs but can't taste them.
Should I add them at the start of cooking and fry in oil. Should I add them at the last minute? Does it help to let the sauce stand for a while?How do I get the best flavour when cooking with herbs like basil and thyme. I add herbs but can't taste them.
If you are using dried herbs, they may have been in your cabinet to long. Dried herbs should be replaced after a few months because they lose their flavor.
Don't fry herbs unless your recipe tells you to as some can become bitter. Wilting fresh herbs is OK. But, putting some in during cooking and then finishing the dish with more just at the end will give you the intensity you want.How do I get the best flavour when cooking with herbs like basil and thyme. I add herbs but can't taste them.
Add fresh herbs at the end of cooking
always add the herbs towards the end of cooking if you want that pow! effect..just to infuse, then yes add anytime during cooking but for real flavour always at the end
most i would add at the end to get a fuller flavour. some, like rosemary or tarragon, i add earlier as they flavour the sauce well
When you are about to serve your dish quickly chop fresh herbs and add right before serving, you will notice the difference.
Fresh herbs towards the end of cooking, unless baking.
Try dried herbs instead of fresh, the flavours are more concentrated, so you usually need less of the same herb if fresh.
No, under no circumstances fry herbs!!!!!!!
add them at the end of cooking, thats what jamie oliver recommends. the longer the sauce is left to stand it will give a chance for the flavours to come out, if used ina pasta sauce then leaving it to the next day brings out the flavour more
well How old are you.
Are you going to die soon?
all heII breaks loose at the end...
Just Jesting
None of my Italian seasoning mix's do it for me any more
I would say at the point you start the simmer add the junk.
AND then you could make the sauce the day before,,.!
Just to let it mellow???
The fresh herb to dried herb ratio is 3:1 so just triple the fresh herbs. People say to add them at the end, but it depends on what kind of dish you're making. If you're cooking spaghetti sauce, don't wait until the end. I add mine halfway through so it infuses throughout the sauce. If you're making a steak, try making an herb butter by taking a stick of butter and simply mixing in some fresh herbs to taste (several tablespoons), then put a pat of the butter on your steak after it's off the grill.
On another note, the problem may not be the herbs you're using. If you have this problem a lot, it may be allergies or some other issue. Many people, myself included, have to add extra garlic, herbs, etc. in order to taste them. My father had nasal polyps that actually prevented him from tasting many subtle flavors. And yes, your sense of smell accounts for a large part of what you actually taste, especially with things like herbs, nasal problems and allergies will cause this issue.
The best way to get the flavor is to use during cooking and when you plate your food, put more on top.
don't fry the herbs. I like to use half the herbs during the cooking so the flavor mingles better into the dish, then the rest towards the end for the extra kick (and for the appearance as some herbs like parsley loose their color in cooking). Also chopping %26amp; or bruising the herbs more will release more of the flavor (especially in garlic). fresh herbs have a better but weaker flavor, %26amp; look prettier than dried herbs, so use more if they are fresh.
Don't fry them - add at the end of your cooking. Good Luck.
If you are using dried herbs, they may have been in your cabinet to long. Dried herbs should be replaced after a few months because they lose their flavor.
Don't fry herbs unless your recipe tells you to as some can become bitter. Wilting fresh herbs is OK. But, putting some in during cooking and then finishing the dish with more just at the end will give you the intensity you want.How do I get the best flavour when cooking with herbs like basil and thyme. I add herbs but can't taste them.
Add fresh herbs at the end of cooking
always add the herbs towards the end of cooking if you want that pow! effect..just to infuse, then yes add anytime during cooking but for real flavour always at the end
most i would add at the end to get a fuller flavour. some, like rosemary or tarragon, i add earlier as they flavour the sauce well
When you are about to serve your dish quickly chop fresh herbs and add right before serving, you will notice the difference.
Fresh herbs towards the end of cooking, unless baking.
Try dried herbs instead of fresh, the flavours are more concentrated, so you usually need less of the same herb if fresh.
No, under no circumstances fry herbs!!!!!!!
add them at the end of cooking, thats what jamie oliver recommends. the longer the sauce is left to stand it will give a chance for the flavours to come out, if used ina pasta sauce then leaving it to the next day brings out the flavour more
well How old are you.
Are you going to die soon?
all heII breaks loose at the end...
Just Jesting
None of my Italian seasoning mix's do it for me any more
I would say at the point you start the simmer add the junk.
AND then you could make the sauce the day before,,.!
Just to let it mellow???
The fresh herb to dried herb ratio is 3:1 so just triple the fresh herbs. People say to add them at the end, but it depends on what kind of dish you're making. If you're cooking spaghetti sauce, don't wait until the end. I add mine halfway through so it infuses throughout the sauce. If you're making a steak, try making an herb butter by taking a stick of butter and simply mixing in some fresh herbs to taste (several tablespoons), then put a pat of the butter on your steak after it's off the grill.
On another note, the problem may not be the herbs you're using. If you have this problem a lot, it may be allergies or some other issue. Many people, myself included, have to add extra garlic, herbs, etc. in order to taste them. My father had nasal polyps that actually prevented him from tasting many subtle flavors. And yes, your sense of smell accounts for a large part of what you actually taste, especially with things like herbs, nasal problems and allergies will cause this issue.
The best way to get the flavor is to use during cooking and when you plate your food, put more on top.
don't fry the herbs. I like to use half the herbs during the cooking so the flavor mingles better into the dish, then the rest towards the end for the extra kick (and for the appearance as some herbs like parsley loose their color in cooking). Also chopping %26amp; or bruising the herbs more will release more of the flavor (especially in garlic). fresh herbs have a better but weaker flavor, %26amp; look prettier than dried herbs, so use more if they are fresh.
Don't fry them - add at the end of your cooking. Good Luck.
Is there a website that teaches you cooking tips?
anything cooking related. i am a fairly new cook, and there are always secrets in doing things in the kitchen, i would like to know a few tricks on cooking, e.g. how can u cut an onion without having to look like you've been balling (crying)..etc. please provide...thanks alot.Is there a website that teaches you cooking tips?
Try this link for America's Test Kitchen. This is an excellent place for all types of kitchen tips and recipes. They have a test kitchen outside of Boston and what they do is they take a recipe and prepare it many, many times over to see what works best and then they pass the tips on to you. Very interesting site. Bon Apetite!
http://link.ixs1.net/s/lt?id=r272492%26amp;si=Is there a website that teaches you cooking tips?
Yahoo! Foods is great!
www.foodnetwork.com
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Popular Brand Stores on CatalogLink. Request Free Catalogs Online.
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Baby Furniture from 88+ Shops. Buy Kid Play Kitchen Sets Fast.
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Micro Mosaic Art
Pool , Wall , Floor , Bathroom deco Worldwide Delivery , Order Now .Indoor and outdoor home decoration , Reproduction of roman marble mosaic hand cut from natural colored marble.
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Clever Retailers is dedicated to the retail industry and so much more. Please visit us for all your retail needs.
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ZOOM . kitchen chemistry . virtual kitchen | PBS Kids
skip graphical navigation. Kitchen Chemistry Home. The Virtual Kitchen. home | sitemap | help | contact us. PBS Kids Privacy Policy | 漏 1998-2005 WGBH ...
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Cooking with Children
Kids in the Kitchen features articles on safety, food origins, foods from other ... Recipes for Diabetic Kids (8 msgs) Winners: Kids' Korner Recipe Contest (3 ...
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..:: KIDS KITCHEN ::..
Provide catering service ... is a Markham based catering company specializing in food ... Kids Kitchen offers a hot lunch program at various public and ...
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Kids' Kitchen: Easy Kids Recipes and Great Treats
Get easy kids' recipes and great treat, dinner and bakesale ideas, help kids learn in the kitchen and more. ... the kids can help in the kitchen, and ideas ...
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A Kids Kitchen Cooking for Kids
A kId's Kitchen is The first culinary playground for kid's and their families ... 漏 2005 A Kids Kitchen, All Rights Reserved Site by Ocean19.com ...
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yes i have one http://mirchmasala.indya.com/mirchmasala this is the famous indian cooking website and u even get tips!Good Luck !
get the book COOKING FOR DUMMIES
it will have all that you need
oh, and i have been cooking a long time and still get teary cutting up onions, try keeping in the fridge and keeping them cold.. different varieties cause different reactions
the link below has cooking for dummies info for you:
http://search.yahoo.com/search?ei=UTF-8%26amp;migrating existing portal hair pieces
Try this link for America's Test Kitchen. This is an excellent place for all types of kitchen tips and recipes. They have a test kitchen outside of Boston and what they do is they take a recipe and prepare it many, many times over to see what works best and then they pass the tips on to you. Very interesting site. Bon Apetite!
http://link.ixs1.net/s/lt?id=r272492%26amp;si=Is there a website that teaches you cooking tips?
Yahoo! Foods is great!
www.foodnetwork.com
SPONSOR RESULTS
A Kid's Kitchen
Popular Brand Stores on CatalogLink. Request Free Catalogs Online.
www.CatalogLink.com
Kid Play Kitchen Sets
Baby Furniture from 88+ Shops. Buy Kid Play Kitchen Sets Fast.
www.Calibex.com
Micro Mosaic Art
Pool , Wall , Floor , Bathroom deco Worldwide Delivery , Order Now .Indoor and outdoor home decoration , Reproduction of roman marble mosaic hand cut from natural colored marble.
www.mosaicmarble.com
Clever Retailers
Clever Retailers is dedicated to the retail industry and so much more. Please visit us for all your retail needs.
cleverretailers.com
More Sponsor Results...
Kids in the kitchen website: Index of recipes for children
WELCOME TO KIDS IN THE KITCHEN. KIDS IN THE KITCHEN is a free website so it contains advertising ... KIDS IN THE KITCHEN WEBSITE. Index of recipes for children ...
www.kidscooking.freewebsitehosting.com?- More from this site
ZOOM . kitchen chemistry . virtual kitchen | PBS Kids
skip graphical navigation. Kitchen Chemistry Home. The Virtual Kitchen. home | sitemap | help | contact us. PBS Kids Privacy Policy | 漏 1998-2005 WGBH ...
pbskids.org/zoom/games/kitchenchemistr?- More from this site
Cooking with Children
Kids in the Kitchen features articles on safety, food origins, foods from other ... Recipes for Diabetic Kids (8 msgs) Winners: Kids' Korner Recipe Contest (3 ...
www.suite101.com/welcome.cfm/kids_in_t?- More from this site
..:: KIDS KITCHEN ::..
Provide catering service ... is a Markham based catering company specializing in food ... Kids Kitchen offers a hot lunch program at various public and ...
www.kidskitchen.ca/ - More from this site
Kids' Kitchen: Easy Kids Recipes and Great Treats
Get easy kids' recipes and great treat, dinner and bakesale ideas, help kids learn in the kitchen and more. ... the kids can help in the kitchen, and ideas ...
www.crisco.com/recipes/kids_kitchen/in?- More from this site
A Kids Kitchen Cooking for Kids
A kId's Kitchen is The first culinary playground for kid's and their families ... 漏 2005 A Kids Kitchen, All Rights Reserved Site by Ocean19.com ...
www.akidskitchen.com/ - More from this site
Kids' Kitchen | Home Page
Kids' Kitchen: No Child ... nutritious free dinners there for kids, funded out of his own ... Security and takes no salary from his nonprofit Kids' Kitchen. ...
www.kidskitchenak.com/ - More from this site
yes i have one http://mirchmasala.indya.com/mirchmasala this is the famous indian cooking website and u even get tips!Good Luck !
get the book COOKING FOR DUMMIES
it will have all that you need
oh, and i have been cooking a long time and still get teary cutting up onions, try keeping in the fridge and keeping them cold.. different varieties cause different reactions
the link below has cooking for dummies info for you:
http://search.yahoo.com/search?ei=UTF-8%26amp;
How long is used cooking oil good for? I fried some lumpia(filipino egg rolls)yesterday can I use the same oil?
Can you re-use cooking oil or should I dump it out %26amp; is it better to use fresh cooking oil every time?How long is used cooking oil good for? I fried some lumpia(filipino egg rolls)yesterday can I use the same oil?
I usually get 3 uses out of my oil. I segregate one batch only for french fries though and any oil used to fry a meat product I use only for a similar food. Like I may fry shrimp and then fish in the same oil but not Taquito's. Keep it refrigerated in an airtight container to retard oxidation.How long is used cooking oil good for? I fried some lumpia(filipino egg rolls)yesterday can I use the same oil?
Sure, you can reuse it. You might need to filter out any particles, otherwise no problem. If your lumpia flavored the oil, think about what you're using the oil for next, to make sure there's not a flavor clash.
You can use it until it turns rancid.
strain out any crumbs which would probably be burnt, and the oil will be fine, you can probably strain it out one more time and use it again if you keep it in the fridge, and if you aren't going to be cooking with the oil for a long time today (like 20 minutes). but yes the oil will be perfectly finee to cook with today! hope this helps, have a good dinner/lunch/snack! :D
I usually get 3 uses out of my oil. I segregate one batch only for french fries though and any oil used to fry a meat product I use only for a similar food. Like I may fry shrimp and then fish in the same oil but not Taquito's. Keep it refrigerated in an airtight container to retard oxidation.How long is used cooking oil good for? I fried some lumpia(filipino egg rolls)yesterday can I use the same oil?
Sure, you can reuse it. You might need to filter out any particles, otherwise no problem. If your lumpia flavored the oil, think about what you're using the oil for next, to make sure there's not a flavor clash.
You can use it until it turns rancid.
strain out any crumbs which would probably be burnt, and the oil will be fine, you can probably strain it out one more time and use it again if you keep it in the fridge, and if you aren't going to be cooking with the oil for a long time today (like 20 minutes). but yes the oil will be perfectly finee to cook with today! hope this helps, have a good dinner/lunch/snack! :D
How many types of cooking are there?
I want to become a master chef when I get out of high school, and I'm just wondering how many different types of cooking there are. I know that there is pastry, grilling, etc. Can you please give me as many as you can? Most types of cooking named gets 10 points, thank you very much. How many types of cooking are there?
demi chef
head chef
sous chef
cold larder/ pantry chef
chef de partie
chef du cuisine
commis chef
expediter
saute chef
fry/ short order
you can also have a roast chef, vegetable chef, desert chef. there are so many optionsHow many types of cooking are there?
Well, when you go to school for it, it will mostly be classical French. Or do you mean methods? It seems like you already know the obvious ones
Sous vide
poaching (in oil or butter, not just water)
confit
using a raft when making consomme
sachet de espice
pate bomb (pastry)
swiss, French and Italian meringues
tempering (not only for chocolate)
executive chef, chef de cuisine, saute chef, pastry chef, vegetable chef or salad chef, sous chef,
roasting, baking,,poaching, sauteeing, frying, barbecueing, pit roasting, pan frying, steaming, kebabing, jerking, smoking,
demi chef
head chef
sous chef
cold larder/ pantry chef
chef de partie
chef du cuisine
commis chef
expediter
saute chef
fry/ short order
you can also have a roast chef, vegetable chef, desert chef. there are so many optionsHow many types of cooking are there?
Well, when you go to school for it, it will mostly be classical French. Or do you mean methods? It seems like you already know the obvious ones
Sous vide
poaching (in oil or butter, not just water)
confit
using a raft when making consomme
sachet de espice
pate bomb (pastry)
swiss, French and Italian meringues
tempering (not only for chocolate)
executive chef, chef de cuisine, saute chef, pastry chef, vegetable chef or salad chef, sous chef,
roasting, baking,,poaching, sauteeing, frying, barbecueing, pit roasting, pan frying, steaming, kebabing, jerking, smoking,
I am trying to cook a cheesecake. How would I know if it is done cooking?
When I have the cheesecake in the oven, how do I know if it is done cooking? Would the toothpick test apply here?I am trying to cook a cheesecake. How would I know if it is done cooking?
No, toothpick tests are not for cheescakes. Jiggle it and if the center seems firm and doesn't budge, then it's set. If it's not set the center will look liquidy as you jiggle the cheesecake. Usually 50 minutes to an hour is right for almost all recipes. If the cheesecake has any cracks then it's been done for a little while.I am trying to cook a cheesecake. How would I know if it is done cooking?
smell?
idk
sure... but first make sure your helmet is on tight
A good cheesecake will begin to brown a little on the edges. it will be firm in the center too.
I use a really small, thin knife. I stick it in. If it comes out clean, it is done. Also remember that once it is out of the oven it will cook a little more. Don't dry it out
No toothpick test. Temperature and appearance of the surface. The cheesecake is done when the very center is 150 degrees F. Turn the oven off, leave the cheesecake rest in the oven for 1 hour. Remove the cheesecake from the oven, rest 1 hour more on the counter, wrap in plastic and cool overnight or at least 6 hours.
Cheesecake will not appear set in the oven when properly cooked. When you temp it, pay attention to the appearance of the cheesecake so you can learn by sight when it is done.
Must be some type of cheesecake I am not familiar with.
Check out http://www.cooks.com
The toothpick test wont work well. This is how to test it.
Gently shake the pan. The top of the cake should move as one solid piece, but its center should still be a tiny bit wobbly. Since it still bakes when it is taken out of the oven.
I don't like baked cheesecake, so i don't know but maybe when its golden brown?
Tap the sides of the pan and if the center ';jiggles'; slightly then it's done. Or when the cheesecake reaches 165 degrees F.
No, toothpick tests are not for cheescakes. Jiggle it and if the center seems firm and doesn't budge, then it's set. If it's not set the center will look liquidy as you jiggle the cheesecake. Usually 50 minutes to an hour is right for almost all recipes. If the cheesecake has any cracks then it's been done for a little while.I am trying to cook a cheesecake. How would I know if it is done cooking?
smell?
idk
sure... but first make sure your helmet is on tight
A good cheesecake will begin to brown a little on the edges. it will be firm in the center too.
I use a really small, thin knife. I stick it in. If it comes out clean, it is done. Also remember that once it is out of the oven it will cook a little more. Don't dry it out
No toothpick test. Temperature and appearance of the surface. The cheesecake is done when the very center is 150 degrees F. Turn the oven off, leave the cheesecake rest in the oven for 1 hour. Remove the cheesecake from the oven, rest 1 hour more on the counter, wrap in plastic and cool overnight or at least 6 hours.
Cheesecake will not appear set in the oven when properly cooked. When you temp it, pay attention to the appearance of the cheesecake so you can learn by sight when it is done.
Must be some type of cheesecake I am not familiar with.
Check out http://www.cooks.com
The toothpick test wont work well. This is how to test it.
Gently shake the pan. The top of the cake should move as one solid piece, but its center should still be a tiny bit wobbly. Since it still bakes when it is taken out of the oven.
I don't like baked cheesecake, so i don't know but maybe when its golden brown?
Tap the sides of the pan and if the center ';jiggles'; slightly then it's done. Or when the cheesecake reaches 165 degrees F.
Are there any basic cooking schools in Singapore?
I mean really basic. I heard of Shermay's Cooking School but it's too expensive. I got all the flyers from different community centres but they are just lessons that just teach you how to cook certain dishes. I mean really reallly basic stuff like chopping and peeling all that. I know all of them but I want to go back to it and really find out everything basic before moving on. Are there any workshops like these?Are there any basic cooking schools in Singapore?
so, you want to be a chef is it?i guess there is a place where you can learn a basic cooking technique, you can try check 88db site for cooking classes %26amp; lessons that start from the basic..good luck
so, you want to be a chef is it?i guess there is a place where you can learn a basic cooking technique, you can try check 88db site for cooking classes %26amp; lessons that start from the basic..good luck
Any ideas on how to get enthusiastic about cooking again?
I really enjoy cooking. I'm married but have no children. Recently I've begun to consider it a real drag. I do go through phases but I just need some tips and inspiration for rekindling my enjoyment of it! Any ideas please?!Any ideas on how to get enthusiastic about cooking again?
I went through that stage a while ago.All i needed was to move away from my comfort zone and try something new.For me it was italian and french cooking that got me going.
I loved italian because it was simple and delicious.Making your own pasta is so satisfying.
French cooking was great for totally opposite reasons,a bit more challenging,great for entertaining or special occasions and gives a real ';aren't i clever'; factor.
I hope this helps.Reccommend Raymond Blanc ';cooking for friends'; and Jamie Olivers italian recipes especially the rissottos.Any ideas on how to get enthusiastic about cooking again?
Try reading a few cookbooks, preferably with colour pics of the food too! Getting enthused about cooking depends upon what aspects got you enthused in the first place. If it's ingredient-based, try going to a farmer's market, if it's creativity-based, reading a cookbook will give you a few ideas, and get the creative juices flowing again. Think about the kinds of food you love to eat and cook, and make time for yourself to treat yourself. Most of all, have fun!!
We all go through those funks. I read recipes everyday for work. It makes it kind of tough to keep making new things at home sometimes. On my off days I still read recipes early in the morning to decide what's for dinner, actually even the night before so I can go to the store and start cooking all day.
Other things that help me are browsing a bookstore for new cookbooks to re-energize. Or picking up a magazine at the check out. My brain gets stuck too!
Maybe you can experiment a bit. I've started cooking more lately instead of always eating out or ordering in. I look for recipes to dishes that I like to order the most at my favorite restaurants. I then see how closely I can make them. I love PF Chang's Mongolian BBQ dish. So, I found the recipe and made it for dinner one night. It was quite good. But the best thing was that it made me feel good about preparing restaurant quality food at home.
Or maybe you could find something fun. I just picked up a good book on making tamales. I've wanted to learn how to make them and will do so for Christmas. It's time consuming so you could do something like that and get your husband to help!
Try something new-a challenge. Perhaps make something special just to give away?? or....take a break...let your husband do the cooking...and you might find that his lack of experience and knowledge actually prompts you..when you find that your experience is needed, and appreciated.
Other than that, order out until you feel like getting back in the groove....cuz...I cook for 5+people everyday of my life just about....so I completely understand!
Watch the food network channel.
';Emeril Live'; might get your creative juices flowing again.
';Rachel Ray'; makes 30-minute meals all the time and can really make some seriously good dishes in next to no time.
';Semi-Home Made'; is another great choice - how to ';almost'; make something from scratch that nobody will ever know you ';cheated'; to make.
';Ham on the Street'; will add humor to anything you make in your kitchen - and can give you a few things to talk about over dinner that will entertain your partner.
';Good Eats'; will give you a ton of history for the foods you eat - including origins and best way to prepare. Ya gotta love the way Alton Brown talks about foods.
All this and more await inquiring minds like yours on the food channel.
We feel your pain, sorta, we all get that way some times. Here's what I do, think nothing, go to the market and look, just look and something will just jump out at you, something different, what can I do with that, now start thinking, get the creative juices flowing, what can I make with that and how do I want it to taste. Before you know it your baskets full and your heading home to your Laboratory, your kitchen, the place that you've made so many meals that made others smile and say, wow that was really good, may I have the recipe? When that happens again you can wink at them, say no, and just tap the side of your head, that's where it is, remember it makes you smlie as well.
Plan a dinner party at which you set a goal for yourself to impress all of your friends.
Soup, thats it, soup.
Take time off from it ... buy things that are made and ready to take home... and change cuisines ... do you like any 'foreign' food ... do you like to take home Chinese or Indian
food ...
Hang in there honey....I really do find soups inspiring. Paired with a nice bottle of wine and a loaf of crusty bread, can make for a very nice night....especially if there are no children!
Seriously though, I see cooking as the only art form that involves all the senses...taste, touch, sight, smell, and sound. Pay attention to what you're doing when you're cooking...listen to the knife cut through vegetables, taste what you're adding to the pot or pan, pay attention to the texture of the food, look at the vibrant colors, smell the aroma....very few things better than cooking, seriously.
I hope that helps!
I suggest throwing OUT your cookbooks, they can be so stifling.
Instead learn the methods for how to cook all the basics, stock up your pantry, and then mix and match combinations of ingredients that you have not tried before. Some of the best food is very simple common ingredients served in a new way.
Get creative. A really good way to get your creativity going, honestly, is to let the groceries thin out a bit, then challenge yourself to make great food with what you have on hand.
Sometimes all it takes is a new condiment or spice or herb addition to spark some creativity. Learn how to work with rubs, marinades, etc and try something new...or try to flavor your food with twist of another ethnicity or country, browse a new aisle. You can also try an ingredient in a different form (vanilla in the bean, or fresh where you have always used canned, or a new kind of potato, or a new kind of sugar) or challenge yourself to cook healthier or cheaper.
There are ways to shortcut in the kitchen, time management strategies. You can prepare a lot of food in the kitchen in double or triple batches and freeze it. Your own homemade convenience food. Then if cooking still is a drag, at least you save some time. Don't forget to clean up as you go.
And last, is to have a clean functioning kitchen and the highest quality gear you can afford. Nothing like using a great knife or pan in the kitchen, maybe a new serving piece or a really functional gadget like a food processor or foreman grill. And knowing where everything is.
try to change where you shop you could be just bored with cooking the same old thing get some tips on a few recipe websites get some new ingredients and experiment have fun
I went through that stage a while ago.All i needed was to move away from my comfort zone and try something new.For me it was italian and french cooking that got me going.
I loved italian because it was simple and delicious.Making your own pasta is so satisfying.
French cooking was great for totally opposite reasons,a bit more challenging,great for entertaining or special occasions and gives a real ';aren't i clever'; factor.
I hope this helps.Reccommend Raymond Blanc ';cooking for friends'; and Jamie Olivers italian recipes especially the rissottos.Any ideas on how to get enthusiastic about cooking again?
Try reading a few cookbooks, preferably with colour pics of the food too! Getting enthused about cooking depends upon what aspects got you enthused in the first place. If it's ingredient-based, try going to a farmer's market, if it's creativity-based, reading a cookbook will give you a few ideas, and get the creative juices flowing again. Think about the kinds of food you love to eat and cook, and make time for yourself to treat yourself. Most of all, have fun!!
We all go through those funks. I read recipes everyday for work. It makes it kind of tough to keep making new things at home sometimes. On my off days I still read recipes early in the morning to decide what's for dinner, actually even the night before so I can go to the store and start cooking all day.
Other things that help me are browsing a bookstore for new cookbooks to re-energize. Or picking up a magazine at the check out. My brain gets stuck too!
Maybe you can experiment a bit. I've started cooking more lately instead of always eating out or ordering in. I look for recipes to dishes that I like to order the most at my favorite restaurants. I then see how closely I can make them. I love PF Chang's Mongolian BBQ dish. So, I found the recipe and made it for dinner one night. It was quite good. But the best thing was that it made me feel good about preparing restaurant quality food at home.
Or maybe you could find something fun. I just picked up a good book on making tamales. I've wanted to learn how to make them and will do so for Christmas. It's time consuming so you could do something like that and get your husband to help!
Try something new-a challenge. Perhaps make something special just to give away?? or....take a break...let your husband do the cooking...and you might find that his lack of experience and knowledge actually prompts you..when you find that your experience is needed, and appreciated.
Other than that, order out until you feel like getting back in the groove....cuz...I cook for 5+people everyday of my life just about....so I completely understand!
Watch the food network channel.
';Emeril Live'; might get your creative juices flowing again.
';Rachel Ray'; makes 30-minute meals all the time and can really make some seriously good dishes in next to no time.
';Semi-Home Made'; is another great choice - how to ';almost'; make something from scratch that nobody will ever know you ';cheated'; to make.
';Ham on the Street'; will add humor to anything you make in your kitchen - and can give you a few things to talk about over dinner that will entertain your partner.
';Good Eats'; will give you a ton of history for the foods you eat - including origins and best way to prepare. Ya gotta love the way Alton Brown talks about foods.
All this and more await inquiring minds like yours on the food channel.
We feel your pain, sorta, we all get that way some times. Here's what I do, think nothing, go to the market and look, just look and something will just jump out at you, something different, what can I do with that, now start thinking, get the creative juices flowing, what can I make with that and how do I want it to taste. Before you know it your baskets full and your heading home to your Laboratory, your kitchen, the place that you've made so many meals that made others smile and say, wow that was really good, may I have the recipe? When that happens again you can wink at them, say no, and just tap the side of your head, that's where it is, remember it makes you smlie as well.
Plan a dinner party at which you set a goal for yourself to impress all of your friends.
Soup, thats it, soup.
Take time off from it ... buy things that are made and ready to take home... and change cuisines ... do you like any 'foreign' food ... do you like to take home Chinese or Indian
food ...
Hang in there honey....I really do find soups inspiring. Paired with a nice bottle of wine and a loaf of crusty bread, can make for a very nice night....especially if there are no children!
Seriously though, I see cooking as the only art form that involves all the senses...taste, touch, sight, smell, and sound. Pay attention to what you're doing when you're cooking...listen to the knife cut through vegetables, taste what you're adding to the pot or pan, pay attention to the texture of the food, look at the vibrant colors, smell the aroma....very few things better than cooking, seriously.
I hope that helps!
I suggest throwing OUT your cookbooks, they can be so stifling.
Instead learn the methods for how to cook all the basics, stock up your pantry, and then mix and match combinations of ingredients that you have not tried before. Some of the best food is very simple common ingredients served in a new way.
Get creative. A really good way to get your creativity going, honestly, is to let the groceries thin out a bit, then challenge yourself to make great food with what you have on hand.
Sometimes all it takes is a new condiment or spice or herb addition to spark some creativity. Learn how to work with rubs, marinades, etc and try something new...or try to flavor your food with twist of another ethnicity or country, browse a new aisle. You can also try an ingredient in a different form (vanilla in the bean, or fresh where you have always used canned, or a new kind of potato, or a new kind of sugar) or challenge yourself to cook healthier or cheaper.
There are ways to shortcut in the kitchen, time management strategies. You can prepare a lot of food in the kitchen in double or triple batches and freeze it. Your own homemade convenience food. Then if cooking still is a drag, at least you save some time. Don't forget to clean up as you go.
And last, is to have a clean functioning kitchen and the highest quality gear you can afford. Nothing like using a great knife or pan in the kitchen, maybe a new serving piece or a really functional gadget like a food processor or foreman grill. And knowing where everything is.
try to change where you shop you could be just bored with cooking the same old thing get some tips on a few recipe websites get some new ingredients and experiment have fun
Has anyone used an upright rib rack for cooking ribs on the grill?
And if so, how does it compare to cooking ribs directly on the grill? I like the idea of using the rack to maximize space, but was wondering if you can still get a nice carmelized outer crust.Has anyone used an upright rib rack for cooking ribs on the grill?
Watch them closely when using the rib rack.
You will need to turn them end for end and top to bottom quite often on a grill. In a slow smoker they do not need to be turned as often.
The narrow bottom side of the ribs will cook so much faster than the rest of the rack. They need to be rotated quite often or you will have burnt ends and raw middles.
I cook in competitions and rib racks are ok in slow cookers, but cook very unevenly on grills.
You are better off cooking directly on the grill.
Try it and you will quickly see the edges blackening and ditch the racks.
Happy BBQingHas anyone used an upright rib rack for cooking ribs on the grill?
It doesn't carmelize the same way as lying them flat on the grill. It's great for space saving, but not great if you like them carmelized.
yes you can works much the same..
no but i have a nosemyspace commentes vc
Watch them closely when using the rib rack.
You will need to turn them end for end and top to bottom quite often on a grill. In a slow smoker they do not need to be turned as often.
The narrow bottom side of the ribs will cook so much faster than the rest of the rack. They need to be rotated quite often or you will have burnt ends and raw middles.
I cook in competitions and rib racks are ok in slow cookers, but cook very unevenly on grills.
You are better off cooking directly on the grill.
Try it and you will quickly see the edges blackening and ditch the racks.
Happy BBQingHas anyone used an upright rib rack for cooking ribs on the grill?
It doesn't carmelize the same way as lying them flat on the grill. It's great for space saving, but not great if you like them carmelized.
yes you can works much the same..
no but i have a nose
Would a cooking website for bachelors be popular?
I am starting an online magazine with a couple of friends, ( I won't mention the name here so I don't abuse the forum ). It is a cooking education website. It is targeted towards bachelor males. It will have articles, recipes, how to shop, how to use the tools, etc. Will this be popular enough to be profitable? I'm just looking for a little popular opinion here.Would a cooking website for bachelors be popular?
What would the slant be to make it popular for guys ?
Wil it have ';that tasted so good i'll sleep with you'; recipes on it ?
Will it have recipes that can be cooked during the timeouts ?
Will it be paid for by porn adverts ?
Only 3 jokes really, but what will make it essential reading for guys as opposed to any other recipe book or site.
Thats what you need to think about ( in my humble opinion ) because i think most men know how to shop and cook at least to some degree, don't we ?
I suspose you also need to figure out if we use other food websites and if not, why not.
I wouldn't use it because (a) I can cook a bit and (b) I like a real book because i can lay it out on the table.
Best of luck though.Would a cooking website for bachelors be popular?
try it just might work.
www.amanacanaplan.com
If it had a good interface and quick and easy recipes, it could work.
I think it would, even though I am obviously not a guy, but if they were smart they should like it because it'll give them a chance to eat something other than Ramen noodles and they can impress chicks by cooking them dinner
Great idea. Especialy if it includes simplified wine reviews, no matter how hard I try I still cant crack that code.
Depends on how you format it. I think it has potential. But you have to make it quick and readable, easy to understand, and simple to prepare with little cookware. My buddy is a chef and can make some great meals. But the only thing he cooks with at home is a cast iron skillet.
I think that sounds really intriguing. And I'd read it and I'm not a bachelor! Are you thinking just cooking for one recipes, or enough to make leftovers and freeze? I have my down days where I don't feel like cooking and just want something for the hubby and I that's simple. This could really work for a lot more people than bachelors!
I think it will work out excellent.
You could make it as a membership page with shoppinglists and menus to download.
Like ';shop once and eat for a week';.
';Cook one day and eat for a week/14day/a month';.
It must be short and to the point.
I am not a man but have worked with men and diets.
What would the slant be to make it popular for guys ?
Wil it have ';that tasted so good i'll sleep with you'; recipes on it ?
Will it have recipes that can be cooked during the timeouts ?
Will it be paid for by porn adverts ?
Only 3 jokes really, but what will make it essential reading for guys as opposed to any other recipe book or site.
Thats what you need to think about ( in my humble opinion ) because i think most men know how to shop and cook at least to some degree, don't we ?
I suspose you also need to figure out if we use other food websites and if not, why not.
I wouldn't use it because (a) I can cook a bit and (b) I like a real book because i can lay it out on the table.
Best of luck though.Would a cooking website for bachelors be popular?
try it just might work.
www.amanacanaplan.com
If it had a good interface and quick and easy recipes, it could work.
I think it would, even though I am obviously not a guy, but if they were smart they should like it because it'll give them a chance to eat something other than Ramen noodles and they can impress chicks by cooking them dinner
Great idea. Especialy if it includes simplified wine reviews, no matter how hard I try I still cant crack that code.
Depends on how you format it. I think it has potential. But you have to make it quick and readable, easy to understand, and simple to prepare with little cookware. My buddy is a chef and can make some great meals. But the only thing he cooks with at home is a cast iron skillet.
I think that sounds really intriguing. And I'd read it and I'm not a bachelor! Are you thinking just cooking for one recipes, or enough to make leftovers and freeze? I have my down days where I don't feel like cooking and just want something for the hubby and I that's simple. This could really work for a lot more people than bachelors!
I think it will work out excellent.
You could make it as a membership page with shoppinglists and menus to download.
Like ';shop once and eat for a week';.
';Cook one day and eat for a week/14day/a month';.
It must be short and to the point.
I am not a man but have worked with men and diets.
How is it possible to huff cooking spray?
Before you go off on me a few weeks ago I noticed cans of dust remover hidden in my house and I confronted my husband about it and he denied knowing about it. Then I bought some cooking spray just yesterday and I come home to cook brownies and the cooking spray is gone like it vanished into thin air. Is it possible to huff this stuff and how would you do it?How is it possible to huff cooking spray?
Spray it into a paper bag and inhale the fumesHow is it possible to huff cooking spray?
You can ';huff'; anything that is compressed in an aerosol type container. Though that compressed air is the worse or all, the liquid that comes out when it's held upside down and sprayed is very heavy and will sit in the lungs and cannot be exhaled, basically you will suffocate.
probably not considering its just condensed oil. and dust remover can also be used as grease for hinges but is a cheaper and less messy alternative. maybe he ran out dust remover and decided to use the cooking spray? i wouldn't worry too much unless it was hidden in an unusual place
Yes it is, they put it in a bag and breathe the fumes...it's really bad for you, you can die or permanently damage your lungs, so if your thinking about or doing it don't. Google huffing and you will see all of the nightmare stories related to huffing.
Not an expert here but from what I know you may spray it in a bag and then inhale the fumes. The propellant in the spray is what they want. Stop buying sprays and stick to solid materials that do not have a propellant in them.
PUTING TINY DROPS ON THE PAN SHULD HELP ALSO SPAY AFTER U GOT EVERYTHING READY THE SPARY CAN EVAPORATE IT IS JUST AS THIN LIKE GAS I SUPPOSE HOPE THIS HELPS REGARD S
ARUN
Step (1) Buy cooking spray
Step (2)
Step (3) Profit!
orally, sure.
Yes, and it is dangerous. You need to get some help for your husband....you must confront him first. Good luck.
^^^^ agreed why? but idk lol. It probably wouldnt be much fun
umm
doubtful...i'm sure it wouldn't be pleasant if he is
Spray it into a paper bag and inhale the fumesHow is it possible to huff cooking spray?
You can ';huff'; anything that is compressed in an aerosol type container. Though that compressed air is the worse or all, the liquid that comes out when it's held upside down and sprayed is very heavy and will sit in the lungs and cannot be exhaled, basically you will suffocate.
probably not considering its just condensed oil. and dust remover can also be used as grease for hinges but is a cheaper and less messy alternative. maybe he ran out dust remover and decided to use the cooking spray? i wouldn't worry too much unless it was hidden in an unusual place
Yes it is, they put it in a bag and breathe the fumes...it's really bad for you, you can die or permanently damage your lungs, so if your thinking about or doing it don't. Google huffing and you will see all of the nightmare stories related to huffing.
Not an expert here but from what I know you may spray it in a bag and then inhale the fumes. The propellant in the spray is what they want. Stop buying sprays and stick to solid materials that do not have a propellant in them.
PUTING TINY DROPS ON THE PAN SHULD HELP ALSO SPAY AFTER U GOT EVERYTHING READY THE SPARY CAN EVAPORATE IT IS JUST AS THIN LIKE GAS I SUPPOSE HOPE THIS HELPS REGARD S
ARUN
Step (1) Buy cooking spray
Step (2)
Step (3) Profit!
orally, sure.
Yes, and it is dangerous. You need to get some help for your husband....you must confront him first. Good luck.
^^^^ agreed why? but idk lol. It probably wouldnt be much fun
umm
doubtful...i'm sure it wouldn't be pleasant if he is
How to eat healthy and fresh when cooking for one?
Healthy and fresh food (vegetables, fruit and poultry) comes in such large packaging that since I'm only cooking for one and can only eat so much, I end up throwing a lot of it away. Any tips for how I can use it all or save it or buy small amounts so it's not wasteful? Thanks.How to eat healthy and fresh when cooking for one?
I'll buy a package of boneless, skinless chicken breasts. The day that I buy them, I wash all of them, and place one breast in a zipploc freezer bag with about 1/4 cup of low-fat italian dressing and place them in the freezer, that way the day you want to cook it, just take one baggie out of the freezer and place in the fridge to defrost while you are at work. You can also buy the individual microwave rice packets to use as a side. You can also buy the ready made salad mixes. That way you don't waste food, just a suggestion.How to eat healthy and fresh when cooking for one?
Purchase a jucier. When the veggies start getting old, juice them. You can also use veggies in stews, soups, and even stir-fry when they have refirgerator wear. Old tomatoes can add zest to marinara sauces, for example.
As for poultry, you should be able to freeze chicken breasts, turkey burger and a number of other items. If a recipe can only be done in large quantities (e.g. chili), simply freeze the remainder in small containers and heat up just what you need.
You can also eat frozen vegetables, which are just as healthy for you (if not more healthy) than what you find in the produce aisle.
Buy veggies and fruits individually, not in those big bags at the grocery store. That way, you can just get as much as you need for a week. I'd try farmers markets and local farms in the summer and spring if you can. You get the freshest stuff that way (hopefully).
For meats, separate them into portions. For poultry, just one chicken breast or a half, for ground meat, separate into how much you want (enough for one burger, or enough for two tacos, etc.) and then vacuum seal it up. You can also wrap meet in aluminum foil and freeze it for a couple months (make sure you mark what's in it and how much is in it with a permanent marker). It comes out fresh when you need it. We buy chicken and fish in the bags that are already frozen. They last for about at least a month that way.
I'll buy a package of boneless, skinless chicken breasts. The day that I buy them, I wash all of them, and place one breast in a zipploc freezer bag with about 1/4 cup of low-fat italian dressing and place them in the freezer, that way the day you want to cook it, just take one baggie out of the freezer and place in the fridge to defrost while you are at work. You can also buy the individual microwave rice packets to use as a side. You can also buy the ready made salad mixes. That way you don't waste food, just a suggestion.How to eat healthy and fresh when cooking for one?
Purchase a jucier. When the veggies start getting old, juice them. You can also use veggies in stews, soups, and even stir-fry when they have refirgerator wear. Old tomatoes can add zest to marinara sauces, for example.
As for poultry, you should be able to freeze chicken breasts, turkey burger and a number of other items. If a recipe can only be done in large quantities (e.g. chili), simply freeze the remainder in small containers and heat up just what you need.
You can also eat frozen vegetables, which are just as healthy for you (if not more healthy) than what you find in the produce aisle.
Buy veggies and fruits individually, not in those big bags at the grocery store. That way, you can just get as much as you need for a week. I'd try farmers markets and local farms in the summer and spring if you can. You get the freshest stuff that way (hopefully).
For meats, separate them into portions. For poultry, just one chicken breast or a half, for ground meat, separate into how much you want (enough for one burger, or enough for two tacos, etc.) and then vacuum seal it up. You can also wrap meet in aluminum foil and freeze it for a couple months (make sure you mark what's in it and how much is in it with a permanent marker). It comes out fresh when you need it. We buy chicken and fish in the bags that are already frozen. They last for about at least a month that way.
How to make the spring of a cooking heater last longer?
I live in north India where the use of electrical heater is common for cooking. The problem is that the spring constantly splits due to the heat (1500 W), mostly near the screw. Is there a way to make it last longer?How to make the spring of a cooking heater last longer?
there is not much one can do but keep it clean of debris as this causes a hotter spot on the coil ( spring). I have seen people just re-attach the spring even after it has burnt out, but don't suggest that. Also a poor power supply can cause surges in power and this will burn out your element prematurely as well.
hope this helps
cheers
there is not much one can do but keep it clean of debris as this causes a hotter spot on the coil ( spring). I have seen people just re-attach the spring even after it has burnt out, but don't suggest that. Also a poor power supply can cause surges in power and this will burn out your element prematurely as well.
hope this helps
cheers
What are some good tips for doing an on-camera cooking demonstration?
I am thinking of doing a cooking show for friends and family (just for fun). I am pretty good at cooking, but I am very inexperienced with speaking in front of an audience.
What else would I need besides my camcorder and cue cards, and how can I nail the presentation?
I am planning to start this little project in a couple weeks, just to give me time to rehearse and come up with some ideas.What are some good tips for doing an on-camera cooking demonstration?
You will probably want to have some decent lighting. a standard desk lamp can do really well for this if set up properly, especially if the light is diffused or reflected off a sheet.
as far as production goes, you will likely want to premake the dish so you know it looks nice for the ';reveal';(and it allows you to work with a cool oven to avoid on camera burns)
have ingredients measured out and clearly visible to the camera.
Clear a space large enough to have everything you need and accessible to the camera.
Plain white plates or neutral serving dishes if you can. Colors are great, but not every food looks great in every color of plate. something plain ad reusable will help.
Before you start, set up the camera and take a few test shoots around your home. See how the lighting is, and where it works best for you.
Of course, having never produced a cooking show, these are just ideas I think may help. Your experience may be differentWhat are some good tips for doing an on-camera cooking demonstration?
Get a manicure and keep your nails short and clean.
Keep the stupid jokes to a minimum. A good joke once (or even a bad one) in a while is good but too much and the topic is lost.
Just explain every move you make..ie: ';ok, I am taking a wooden spoon and stirring this. Make sure you go to the sides as well as the center so nothing is left out...'; Even though they are watching everything you do, you also need to say it. Think about what you are doing and why and let them know.
If there is a time when you really have nothing to say about what you are doing, fill them in with some history of what you are making or ways to serve it or nutritional value. Fill them in on how you got started cooking and where you found your recipes.
When filming think about what you are preparing the whole
time...don't think about how many people may be watching.
Have fun with it!
One of the best cooking shows is Jamie Olivers 'naked chef' where he actually spoke to a person in the room, maybe recruit someone to be your 'producer' that you can talk to.
Or if someone in your family is really good at public speaking make it their show and you could be the guest chef; think the guest chefs on Martha stewart. Then you just have to answer their questions and focus on the cooking. It will reduce akward silences and keep you in you comfort zone.
If you want to do it old school pretend that the camera is a good friend who knows nothing about cooking. Explain to that friend how you make the recipe as you do it.
Try to act as you would with close friends, make jokes, speak informally, laugh at your mistakes and be reassuring.
Don't prepare a written speach, just make a note of any points you want to hit (specific tips, times, ingredient quantities maybe) and tape that up next to the camera.
Writing it up may be comforting but the best thing to do is practice, practice, practice without a written aid. This reduces the stress of possibly losing your place in the cue cards.
All the best public speakers have one thing in common, they act like themselves not like they think a public speaker should act.
What else would I need besides my camcorder and cue cards, and how can I nail the presentation?
I am planning to start this little project in a couple weeks, just to give me time to rehearse and come up with some ideas.What are some good tips for doing an on-camera cooking demonstration?
You will probably want to have some decent lighting. a standard desk lamp can do really well for this if set up properly, especially if the light is diffused or reflected off a sheet.
as far as production goes, you will likely want to premake the dish so you know it looks nice for the ';reveal';(and it allows you to work with a cool oven to avoid on camera burns)
have ingredients measured out and clearly visible to the camera.
Clear a space large enough to have everything you need and accessible to the camera.
Plain white plates or neutral serving dishes if you can. Colors are great, but not every food looks great in every color of plate. something plain ad reusable will help.
Before you start, set up the camera and take a few test shoots around your home. See how the lighting is, and where it works best for you.
Of course, having never produced a cooking show, these are just ideas I think may help. Your experience may be differentWhat are some good tips for doing an on-camera cooking demonstration?
Get a manicure and keep your nails short and clean.
Keep the stupid jokes to a minimum. A good joke once (or even a bad one) in a while is good but too much and the topic is lost.
Just explain every move you make..ie: ';ok, I am taking a wooden spoon and stirring this. Make sure you go to the sides as well as the center so nothing is left out...'; Even though they are watching everything you do, you also need to say it. Think about what you are doing and why and let them know.
If there is a time when you really have nothing to say about what you are doing, fill them in with some history of what you are making or ways to serve it or nutritional value. Fill them in on how you got started cooking and where you found your recipes.
When filming think about what you are preparing the whole
time...don't think about how many people may be watching.
Have fun with it!
One of the best cooking shows is Jamie Olivers 'naked chef' where he actually spoke to a person in the room, maybe recruit someone to be your 'producer' that you can talk to.
Or if someone in your family is really good at public speaking make it their show and you could be the guest chef; think the guest chefs on Martha stewart. Then you just have to answer their questions and focus on the cooking. It will reduce akward silences and keep you in you comfort zone.
If you want to do it old school pretend that the camera is a good friend who knows nothing about cooking. Explain to that friend how you make the recipe as you do it.
Try to act as you would with close friends, make jokes, speak informally, laugh at your mistakes and be reassuring.
Don't prepare a written speach, just make a note of any points you want to hit (specific tips, times, ingredient quantities maybe) and tape that up next to the camera.
Writing it up may be comforting but the best thing to do is practice, practice, practice without a written aid. This reduces the stress of possibly losing your place in the cue cards.
All the best public speakers have one thing in common, they act like themselves not like they think a public speaker should act.
Where can I find a good and friendly cooking school in NY (preferably in Queens or in NYC)?
I am just a regular college student looking to learn how to cook during the summer since I have never really cooked for myself before. I am extremely excited to learn but I don't really want to go into some intense lessons where the students are preparing for some culinary careers. Although my mom is a great cook, she feels that it would be easier for me to learn by attending some real classes and then I could just learn some other things from her. And I also think it would be really fun to take some cooking lessons. Does anyone know a good and nice place around Queens or NYC?Where can I find a good and friendly cooking school in NY (preferably in Queens or in NYC)?
The Institute of Culinary Education, 50 W 23rd Street, offers what they call recreational courses. I think this is just what you're looking for. Good luck.Where can I find a good and friendly cooking school in NY (preferably in Queens or in NYC)?
Check a D,agostinos, the specialty food stores, post private or style of ,classes the best is to find a friend, thats from a differant background than yours ,and see if you can help prepare the sunday feast for the family .I helped a Fellow Voluteer to prepare Italion sauces and pastas to feed people that were going to paint a building, and cooked with a Irish Bar owner for the New Years and Other Parties ,then I cooked for th Army for six years
Volunteer to spend summer vacation working for meals on wheels in your area or the local soup kitchen for the homeless or your local Veteran's Association. Just being around the kitchen and helping in any way you can will be an unforgetable experience you will never forget.
Culinary Institute of Pittsburgh
isn't in NY but very good school!
my girlfriend is a chef and she says that there is no such thing as a friendly place to go.
watch out! pans may be thrown at head
How about the Culinary Institute of America in Hyde Park, NY? They're probably ALL friendly once you can pony up the high tuition cooking schools charge.
I think you can find this kind of school in Pakistan.favourite skin care baby squirrels called
The Institute of Culinary Education, 50 W 23rd Street, offers what they call recreational courses. I think this is just what you're looking for. Good luck.Where can I find a good and friendly cooking school in NY (preferably in Queens or in NYC)?
Check a D,agostinos, the specialty food stores, post private or style of ,classes the best is to find a friend, thats from a differant background than yours ,and see if you can help prepare the sunday feast for the family .I helped a Fellow Voluteer to prepare Italion sauces and pastas to feed people that were going to paint a building, and cooked with a Irish Bar owner for the New Years and Other Parties ,then I cooked for th Army for six years
Volunteer to spend summer vacation working for meals on wheels in your area or the local soup kitchen for the homeless or your local Veteran's Association. Just being around the kitchen and helping in any way you can will be an unforgetable experience you will never forget.
Culinary Institute of Pittsburgh
isn't in NY but very good school!
my girlfriend is a chef and she says that there is no such thing as a friendly place to go.
watch out! pans may be thrown at head
How about the Culinary Institute of America in Hyde Park, NY? They're probably ALL friendly once you can pony up the high tuition cooking schools charge.
I think you can find this kind of school in Pakistan.
Should I gut a fish before cooking it?
I have bought two whole fresh fish to eat. Should I gut them first and then cook them, or leave them whole to cook them?
Also, how is it best to gut a fish, and is it better to bone it before or after cooking?Should I gut a fish before cooking it?
Gut the fish, scale it, and then fillet it. Do all of this BEFORE cooking.
1. Catch a fish. I prefer bass of about 1 1/2 pounds and never keep bass over three pounds, letting the bigger ones go to catch again. You can filet any fish but bigger bream and crappie are better. Hybrids from 1/2 to three pounds are good, too.
2. Ice fish down over night. Fish left on ice overnight produce bloodless filets the next day and are much less ';fishy'; tasting, I think. Fish fileted and fried on the lake bank right after catching them are best, but if I am going to wait till I get home to clean them I always ice them down.
3. Get a good filet knife, sharpen it and find a flat table to use. The picture below shows my set-up with a board across a trash can. I like a big filet knife and I sharpen it just before starting. Many people use electric knives and they work well, but I often cut thru the backbone when I use one and hate cleaning them!
..%26lt;%26gt;%26lt;..
Cleaning Round Fish
1) Cut off the fins behind the head with kitchen scissors.
2) Cut off all the fins on the belly of the fish.
3) Cut off all the remaining fins (except the tail) on the fish.
4) Working from tail to head, against the direction in which the scales lie, scrape the back of a knife blade along the skin to remove the scales. Rinse the fish under cold running water to remove any scales that adhere.
5) Hook your finger through the gills and eirher pull or cut them out.
6) To gut the fish, make a small incision in the belly just behind the head and pull out the entrails. Rinse the fish thourougly under cold running water and dry well inside and out with paper towels.
This is the basic technique for cleaning round fish. If the fish is to be served whole the tail fin trimmed: it may either be cut straight across, so that it is about 1.5 (1/2 inch) long, or it may be trimmed to a V shape.
''%26gt;%26lt;%26gt;''
Slice fish behind the gills all the way to the backbone but don檛 sever. You'll want to angle the knife towards the head so you don't waste part of the wallet or perch fillet.
Now work the knife along backbone being careful not to cut through it. You'll want to run the knife all the way to the tail, but leave the skin still attached (don't cut through).
Now lay the fish out, skin side down. Take your sharp fillet knife and run the knife all the way down the fillet. Keep the knife along the skin so you don't waste any of the fillet.
You will cut away the fillet from the skin, so you'll only see a fillet remaing.
Take your fillet knife and go under the rib bones from the top to the bottom, cutting rib bones free. You will want to keep the knife RIGHT UNDER the bones, so you can conserve most of the fillet. It is very important to have a clean knife for this step.
After that you're pretty much done. You can see what's on the left is the final product, you can throw the rest away. Rinse off the fillet, stick it in a plastic sealable bag and fill with water until submerged (will eliminate freezer burn). Now it's ready for the freezer if not the grill or frying pan.
Also you can cut out the cheeks of the fish. This is the best part of the fish, and it's worth it!Should I gut a fish before cooking it?
Yes, you dont want to see fish guts while you are eating...
you gut them , because it's exactly what it is guts........
Yes, you'll want to eviscerate the fish before you cook it. Go here for tips: http://www.activeangler.com/articles/how
You could save the guts and make a classic dish of Ancient Rome that will surely please the pallet of your dinner guests: Garem!
To make this fish sauce'; the fish intestines were originally used in the condiment's production. The sauce was generally made through the crushing and fermentation in brine of the innards of various fish such as tuna, eel, and others. While the finished product was apparently mild and subtle in flavor, even when compared to modern Thai fish sauce, the actual production of garum created such unpleasant smells as to become relegated to the outskirts of cities so that the neighbors would not be offended by the odor.
Garum was a sauce which, mixed with wine, vinegar, pepper, oil, or water, was served as a condiment or accompaniment with a wide variety of dishes.
Ok Gut the fish before cooking it. Then after cooking it debone it. Depending on the fish after you cook it you can lay the fish down tail away from you grab the tail %26amp; pull it toward you and most of the bones will come out that way.
oh to gut well it was easier for me to provide you with the site below than to type it all out
I've been fishing for 10 years.
no. they guts cook good and tasty. cappuccino and guts!
Yes gut it.
You don't tell us enough
What kind of fish?
How big ?
How do you want to cook it.?
GUT IT I GUESS!!!!
FISH IS NASTY HOW CAN YOU EAT IT!!!!!!!!!!!!!!!!!!
They should have dressed the fish before you bought them.They will need to be dressed and scaled before you cook them.Do not cook with innards inside.Thanks for 2.
Take the scales off the fish first and then gut. Open up the stomach cavity, on the underside and flush out thoroughly with water.
You do not sound as if you have the ability to fillet the fish so bake it whole.
After cooking present it whole and show off, serving each guest.
Use a knife to cut the fish cross ways into sections and serve. Scrape the fish from the bones first on one side then turn it over and enjoy the other side
Also, how is it best to gut a fish, and is it better to bone it before or after cooking?Should I gut a fish before cooking it?
Gut the fish, scale it, and then fillet it. Do all of this BEFORE cooking.
1. Catch a fish. I prefer bass of about 1 1/2 pounds and never keep bass over three pounds, letting the bigger ones go to catch again. You can filet any fish but bigger bream and crappie are better. Hybrids from 1/2 to three pounds are good, too.
2. Ice fish down over night. Fish left on ice overnight produce bloodless filets the next day and are much less ';fishy'; tasting, I think. Fish fileted and fried on the lake bank right after catching them are best, but if I am going to wait till I get home to clean them I always ice them down.
3. Get a good filet knife, sharpen it and find a flat table to use. The picture below shows my set-up with a board across a trash can. I like a big filet knife and I sharpen it just before starting. Many people use electric knives and they work well, but I often cut thru the backbone when I use one and hate cleaning them!
..%26lt;%26gt;%26lt;..
Cleaning Round Fish
1) Cut off the fins behind the head with kitchen scissors.
2) Cut off all the fins on the belly of the fish.
3) Cut off all the remaining fins (except the tail) on the fish.
4) Working from tail to head, against the direction in which the scales lie, scrape the back of a knife blade along the skin to remove the scales. Rinse the fish under cold running water to remove any scales that adhere.
5) Hook your finger through the gills and eirher pull or cut them out.
6) To gut the fish, make a small incision in the belly just behind the head and pull out the entrails. Rinse the fish thourougly under cold running water and dry well inside and out with paper towels.
This is the basic technique for cleaning round fish. If the fish is to be served whole the tail fin trimmed: it may either be cut straight across, so that it is about 1.5 (1/2 inch) long, or it may be trimmed to a V shape.
''%26gt;%26lt;%26gt;''
Slice fish behind the gills all the way to the backbone but don檛 sever. You'll want to angle the knife towards the head so you don't waste part of the wallet or perch fillet.
Now work the knife along backbone being careful not to cut through it. You'll want to run the knife all the way to the tail, but leave the skin still attached (don't cut through).
Now lay the fish out, skin side down. Take your sharp fillet knife and run the knife all the way down the fillet. Keep the knife along the skin so you don't waste any of the fillet.
You will cut away the fillet from the skin, so you'll only see a fillet remaing.
Take your fillet knife and go under the rib bones from the top to the bottom, cutting rib bones free. You will want to keep the knife RIGHT UNDER the bones, so you can conserve most of the fillet. It is very important to have a clean knife for this step.
After that you're pretty much done. You can see what's on the left is the final product, you can throw the rest away. Rinse off the fillet, stick it in a plastic sealable bag and fill with water until submerged (will eliminate freezer burn). Now it's ready for the freezer if not the grill or frying pan.
Also you can cut out the cheeks of the fish. This is the best part of the fish, and it's worth it!Should I gut a fish before cooking it?
Yes, you dont want to see fish guts while you are eating...
you gut them , because it's exactly what it is guts........
Yes, you'll want to eviscerate the fish before you cook it. Go here for tips: http://www.activeangler.com/articles/how
You could save the guts and make a classic dish of Ancient Rome that will surely please the pallet of your dinner guests: Garem!
To make this fish sauce'; the fish intestines were originally used in the condiment's production. The sauce was generally made through the crushing and fermentation in brine of the innards of various fish such as tuna, eel, and others. While the finished product was apparently mild and subtle in flavor, even when compared to modern Thai fish sauce, the actual production of garum created such unpleasant smells as to become relegated to the outskirts of cities so that the neighbors would not be offended by the odor.
Garum was a sauce which, mixed with wine, vinegar, pepper, oil, or water, was served as a condiment or accompaniment with a wide variety of dishes.
Ok Gut the fish before cooking it. Then after cooking it debone it. Depending on the fish after you cook it you can lay the fish down tail away from you grab the tail %26amp; pull it toward you and most of the bones will come out that way.
oh to gut well it was easier for me to provide you with the site below than to type it all out
I've been fishing for 10 years.
no. they guts cook good and tasty. cappuccino and guts!
Yes gut it.
You don't tell us enough
What kind of fish?
How big ?
How do you want to cook it.?
GUT IT I GUESS!!!!
FISH IS NASTY HOW CAN YOU EAT IT!!!!!!!!!!!!!!!!!!
They should have dressed the fish before you bought them.They will need to be dressed and scaled before you cook them.Do not cook with innards inside.Thanks for 2.
Take the scales off the fish first and then gut. Open up the stomach cavity, on the underside and flush out thoroughly with water.
You do not sound as if you have the ability to fillet the fish so bake it whole.
After cooking present it whole and show off, serving each guest.
Use a knife to cut the fish cross ways into sections and serve. Scrape the fish from the bones first on one side then turn it over and enjoy the other side
How do you remove old, dried on cooking oil stains from cotton fabrics?
The cooking oil stain has gone through the washer and dryer a couple of times and hadn't been noticed until recently. Is there any way to remove this old stain or are old oil stains pretty much set in?How do you remove old, dried on cooking oil stains from cotton fabrics?
Dawn dish detergent works wonders, even if it's been through the washer a few times. My boys constantly use their shirts for a napkin and most of the time I don't notice the oily stains until the shirts have been washed and dried and I'm about to hang them up. Dawn has worked every time I've had that problem.How do you remove old, dried on cooking oil stains from cotton fabrics?
It might be there for good. I would try spraying it with a spot laundry cleaner like Shout and letting it sit for a week then launder as usual.
Good luck.
well you can try with baking powder , add a tablespoon of baking powder to a small drop of water , lay over the stain %26amp; leave for 10 min麓s or more , not sure if it will lift out now as you say you have already washed it . wash in cold water
Try mechanics hand degreaser then machine wash as usual. Available in auto parts stores and Big Lots. Prices start at $1.00 for a canister.
I use Dawn dish Liquid. Apply water to the stain and then apply the dishliqid undilluted. Let it sit overnight and re-launder.
Dawn dish detergent works wonders, even if it's been through the washer a few times. My boys constantly use their shirts for a napkin and most of the time I don't notice the oily stains until the shirts have been washed and dried and I'm about to hang them up. Dawn has worked every time I've had that problem.How do you remove old, dried on cooking oil stains from cotton fabrics?
It might be there for good. I would try spraying it with a spot laundry cleaner like Shout and letting it sit for a week then launder as usual.
Good luck.
well you can try with baking powder , add a tablespoon of baking powder to a small drop of water , lay over the stain %26amp; leave for 10 min麓s or more , not sure if it will lift out now as you say you have already washed it . wash in cold water
Try mechanics hand degreaser then machine wash as usual. Available in auto parts stores and Big Lots. Prices start at $1.00 for a canister.
I use Dawn dish Liquid. Apply water to the stain and then apply the dishliqid undilluted. Let it sit overnight and re-launder.
Need tips on cooking chicken in crawfish boil?
I know, being from Louisiana I should have been born knowing how to cook Cajun, lol! But both my grandmothers and my great-grandmother who were the best cooks in my family, died when I was in high school before I took an interest in cooking and I was just wondering if anyone could give me some tips.
Warning: I have never cooked anything without a microwave or oven but I am ready to try cooking on a stovetop!!!Need tips on cooking chicken in crawfish boil?
1. Bless your sweet heart. Here are a bunch of Cajun and Southern recipes from Louisiana, Mississippi, Alabama, Texas %26amp; Florida for you:
http://www.crawfishcoofcentralflainc.com
2. Crawfish Broil:
http://www.cooks.com/rec/search/0,1-0,se
***************************
And here are lots and lots of foods that I'm sure you will be interested in learning about:
Put the following into your ';Favorites';, or into your ';My Documents';.
.
1. Foil-Pack Dinners-turn on your sound (video):
http://www.kraftfoods.com/kf/cookingscho
.
2. Dinner recipe videos, turn on your sound and click this link:
http://www.kraftfoods.com/kf/CookingScho
.
3. Favorite Brand Name Recipes:
http://www.fbnr.com/finder/searchlists/1
.
Take a look at these recipes from Campbells:
http://www.campbellsoup.com/Supper_Bakes
.
20-Minute Meals:
http://www.bhg.com/bhg/slideshow/slideSh
.
4. In a rush? Smithfield, Hormel, Armour, Tyson have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen. Ask a clerk for help.
.
5. Tyson's fully cooked whole chickens are delicious. I serve them often with S%26amp;W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy in jars, a canned vegetable, canned cranberry sauce, and frozen Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.
.
6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat into the crock-pot in the morning and it cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, WalMart, Target, etc. BE SURE to read the booklet that comes with the crock-pot.
Here are some crock-pot recipes for you:
.
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
http://www.razzledazzlerecipes.com/beef-
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick
.
TEXAS crock pot recipes:
http://www.texascook.com/crockpot/
.
7. If you are in a hurry, go to your grocery store and pick up a roasted chicken that you can buy in the deli section. They also have side dishes such as veggies, salads, desserts, and etc.
.
8. Frozen dinners are always a good choice. Our favorites are Stouffer's, Marie Calendar's, Michael Angelo's, Boston Market's. Just add a side dish, salad, or fruit salad. Desserts can be bought in the bakery section of your grocery store.
.
9. Ragu Sauces- Italian (in jars, just pour it on).
Scroll down this screen, click a category and then click ';Find Recipe'; at the bottom of the screen:
http://www.eat.com/recipe_landing.asp
.
10. Quick put together desserts:
.
Eagle Brand Sweetened Condensed Milk videos-turn on your sound:
http://eaglebrand.com/videos.asp?v=fudge
**********************************
Kraft's Chocolate Passion Bowl (video):
http://www.kraftfoods.com/kf/cookingscho
**********************************
From:
http://www.cooks.com/rec/doc/0,1813,1521
8 MINUTE STRAWBERRY CHEESECAKE
*********************************
Philidelphia Cream Cheese has ready to eat cheesecake Tubs:
http://www.kraftfoods.com/philly/readyTo
*********************************
Video - New York Style Cream Topped Cheesecake:
http://www.kraftfoods.com/kf/search/Sear
***********************************
From:
http://www.cooks.com/rec/view/0,1937,150
FROZEN PEANUT BUTTER PIE-no bake
***********************************
Video - Pie Crust, How to Make and Bake:
http://www.cooking.com/recipes/videos.as
***********************************
11. Tossed Salad (video):
http://www.5min.com/Video/How-to-make-th
.
Caesar Salad - chef style (video):
http://www.ifoods.tv/site/video.jsp?vide
.
Quick five minute Caesar Salad (video):
http://www.5min.com/Video/How-to-make-a-
.
12. Guacamole Dip video (peppers can be left out if you wish):
http://www.5min.com/Video/how-to-make-gu
.
14. Chef Wan's Recipes-Malaysia...in south east asia - pictures:
(Categories on the left hand side of the screen)
http://www.chef-wan.com.my/index.php?pag
.
15. Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:
http://www.videojug.com/film/how-to-make
.
16. Ramen noodles recipes:
http://www.budget101.com/ramen_noodle_re
.
17. Look through these chicken %26amp; pasta recipes:
http://www.thatsmyhome.com/chickencoop/p
Warning: I have never cooked anything without a microwave or oven but I am ready to try cooking on a stovetop!!!Need tips on cooking chicken in crawfish boil?
1. Bless your sweet heart. Here are a bunch of Cajun and Southern recipes from Louisiana, Mississippi, Alabama, Texas %26amp; Florida for you:
http://www.crawfishcoofcentralflainc.com
2. Crawfish Broil:
http://www.cooks.com/rec/search/0,1-0,se
***************************
And here are lots and lots of foods that I'm sure you will be interested in learning about:
Put the following into your ';Favorites';, or into your ';My Documents';.
.
1. Foil-Pack Dinners-turn on your sound (video):
http://www.kraftfoods.com/kf/cookingscho
.
2. Dinner recipe videos, turn on your sound and click this link:
http://www.kraftfoods.com/kf/CookingScho
.
3. Favorite Brand Name Recipes:
http://www.fbnr.com/finder/searchlists/1
.
Take a look at these recipes from Campbells:
http://www.campbellsoup.com/Supper_Bakes
.
20-Minute Meals:
http://www.bhg.com/bhg/slideshow/slideSh
.
4. In a rush? Smithfield, Hormel, Armour, Tyson have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen. Ask a clerk for help.
.
5. Tyson's fully cooked whole chickens are delicious. I serve them often with S%26amp;W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy in jars, a canned vegetable, canned cranberry sauce, and frozen Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.
.
6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat into the crock-pot in the morning and it cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, WalMart, Target, etc. BE SURE to read the booklet that comes with the crock-pot.
Here are some crock-pot recipes for you:
.
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
http://www.razzledazzlerecipes.com/beef-
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick
.
TEXAS crock pot recipes:
http://www.texascook.com/crockpot/
.
7. If you are in a hurry, go to your grocery store and pick up a roasted chicken that you can buy in the deli section. They also have side dishes such as veggies, salads, desserts, and etc.
.
8. Frozen dinners are always a good choice. Our favorites are Stouffer's, Marie Calendar's, Michael Angelo's, Boston Market's. Just add a side dish, salad, or fruit salad. Desserts can be bought in the bakery section of your grocery store.
.
9. Ragu Sauces- Italian (in jars, just pour it on).
Scroll down this screen, click a category and then click ';Find Recipe'; at the bottom of the screen:
http://www.eat.com/recipe_landing.asp
.
10. Quick put together desserts:
.
Eagle Brand Sweetened Condensed Milk videos-turn on your sound:
http://eaglebrand.com/videos.asp?v=fudge
**********************************
Kraft's Chocolate Passion Bowl (video):
http://www.kraftfoods.com/kf/cookingscho
**********************************
From:
http://www.cooks.com/rec/doc/0,1813,1521
8 MINUTE STRAWBERRY CHEESECAKE
*********************************
Philidelphia Cream Cheese has ready to eat cheesecake Tubs:
http://www.kraftfoods.com/philly/readyTo
*********************************
Video - New York Style Cream Topped Cheesecake:
http://www.kraftfoods.com/kf/search/Sear
***********************************
From:
http://www.cooks.com/rec/view/0,1937,150
FROZEN PEANUT BUTTER PIE-no bake
***********************************
Video - Pie Crust, How to Make and Bake:
http://www.cooking.com/recipes/videos.as
***********************************
11. Tossed Salad (video):
http://www.5min.com/Video/How-to-make-th
.
Caesar Salad - chef style (video):
http://www.ifoods.tv/site/video.jsp?vide
.
Quick five minute Caesar Salad (video):
http://www.5min.com/Video/How-to-make-a-
.
12. Guacamole Dip video (peppers can be left out if you wish):
http://www.5min.com/Video/how-to-make-gu
.
14. Chef Wan's Recipes-Malaysia...in south east asia - pictures:
(Categories on the left hand side of the screen)
http://www.chef-wan.com.my/index.php?pag
.
15. Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:
http://www.videojug.com/film/how-to-make
.
16. Ramen noodles recipes:
http://www.budget101.com/ramen_noodle_re
.
17. Look through these chicken %26amp; pasta recipes:
http://www.thatsmyhome.com/chickencoop/p
How do you cut the gas from cooking cabbage?
I know there used to be a way and I have forgotten it's an old fashion method in the cooking.How do you cut the gas from cooking cabbage?
Cabbage and Health
As inexpensive as cabbage is, it is one of the richest when it comes to protective vitamins. Raw cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation.
Hailed as a cancer inhibitor, particularly colon cancer, cabbage also stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation.
http://homecooking.about.com/od/foodhealHow do you cut the gas from cooking cabbage?
idk
BEANO!
go to the vitamin section at walmart,there is a bottle with eye dropper of some stuff like gas x but you add it to the food and it works that way.
Cabbage and Health
As inexpensive as cabbage is, it is one of the richest when it comes to protective vitamins. Raw cabbage cleans the waste from the stomach and upper bowels which improves digestion and reduces constipation.
Hailed as a cancer inhibitor, particularly colon cancer, cabbage also stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation.
http://homecooking.about.com/od/foodhealHow do you cut the gas from cooking cabbage?
idk
BEANO!
go to the vitamin section at walmart,there is a bottle with eye dropper of some stuff like gas x but you add it to the food and it works that way.
How do I prevent chicken from bleeding when I am cooking it? Is there any way to remove the blood prior to?
Sometimes when I cook chicken it bleeds, how can I avoid this? I can see the blood sometimes prior to my cooking it. I have tried to rinse it in lemon juice salt water but nothing so far has helped.How do I prevent chicken from bleeding when I am cooking it? Is there any way to remove the blood prior to?
There is a book titled How to cook everything, buy it. the trick to getting most of the blood out of poultry is to brine it and score the joints. When chicken is cooked 165 F at the thickest part it is usualy done, poke a hole in the thick part of the thie and breast if blood comes out it's not done. it the poultry looked good and you don't want to brown it too much then finish it in the microwave. waving it 1 munute at a time. then let it sit for at least 5 minutes. the juices will receed and the chicken will stay moist. the brine. use enough cold water to just cover the chicken. add 1/4 c kosher salt for every 2 c of water. place the chicken in the brine for 20 to 30 minutes, rince, drain and cook. most of the blood will stay in the joints and vain. score the chicken at the joints so you can actualy see the cartlidge, this will help the heat get too and cook the blood out easier. good luckHow do I prevent chicken from bleeding when I am cooking it? Is there any way to remove the blood prior to?
Wonderful answer. I can't think of anything to add.
There is a book titled How to cook everything, buy it. the trick to getting most of the blood out of poultry is to brine it and score the joints. When chicken is cooked 165 F at the thickest part it is usualy done, poke a hole in the thick part of the thie and breast if blood comes out it's not done. it the poultry looked good and you don't want to brown it too much then finish it in the microwave. waving it 1 munute at a time. then let it sit for at least 5 minutes. the juices will receed and the chicken will stay moist. the brine. use enough cold water to just cover the chicken. add 1/4 c kosher salt for every 2 c of water. place the chicken in the brine for 20 to 30 minutes, rince, drain and cook. most of the blood will stay in the joints and vain. score the chicken at the joints so you can actualy see the cartlidge, this will help the heat get too and cook the blood out easier. good luckHow do I prevent chicken from bleeding when I am cooking it? Is there any way to remove the blood prior to?
Wonderful answer. I can't think of anything to add.
How to remove soap residue from my cooking utensils?
My plastic cooking utensils now have a whitish residue from my dishwasher. How can I remove the residue?
Also, what is causing this residue. I've always used the same soap, the only thing different is the dishwasher, but I don't think that could be a the reason. It is a new dishwasher and I always thought maytag was a good brand.
Thanks.How to remove soap residue from my cooking utensils?
Dear ';R';,
My first thought that the residue is caused by the water being too hard and leaving calcium deposits on the plastic. Do you have a water softener to treat your water.
Another idea is to use Jet Dry in your dishwasher.
Have you ever heard of running a solution of Lime Away through your dishwasher? That can clear up the deposits left in the lining, seals and hardware of the dishwasher that are sometimes transferred to the items in the dish washing cycle.
Of course, Miss ';R'; if you do use Lime Away in the dish washer, make sure you run the cycle with nothing else in it.
If you want to get back to me about more ideas for you to not have to ruin those beautiful hands washing dishes, Please get back to me.
Anthonyadvice on what should i do i need your advice
Also, what is causing this residue. I've always used the same soap, the only thing different is the dishwasher, but I don't think that could be a the reason. It is a new dishwasher and I always thought maytag was a good brand.
Thanks.How to remove soap residue from my cooking utensils?
Dear ';R';,
My first thought that the residue is caused by the water being too hard and leaving calcium deposits on the plastic. Do you have a water softener to treat your water.
Another idea is to use Jet Dry in your dishwasher.
Have you ever heard of running a solution of Lime Away through your dishwasher? That can clear up the deposits left in the lining, seals and hardware of the dishwasher that are sometimes transferred to the items in the dish washing cycle.
Of course, Miss ';R'; if you do use Lime Away in the dish washer, make sure you run the cycle with nothing else in it.
If you want to get back to me about more ideas for you to not have to ruin those beautiful hands washing dishes, Please get back to me.
Anthony
In cooking, what is a ';mira qua'; sauce and how is it spelled?
I was watching a cooking show, and I heard something that sounded like ';mira qua'; mentioned in reference to making a sauce. I haven't been able to find anything about it by searching online. I am curious as to how it is spelled so that I could get more info/recipes on it.In cooking, what is a ';mira qua'; sauce and how is it spelled?
Mirepoix is not a sauce, it's the trinity celery, carrots and onions. In Louisiana, you substitute peppers for the carrots. They are the base of most cooking.In cooking, what is a ';mira qua'; sauce and how is it spelled?
Miraqua isn't a sauce. It is mirepoix. It is the combination of onions, celery and carrots. In New Orleans they substitute green pepper for the celery and call it the trinity.
mirepoix i think is what you're looking for! heres a link~
http://en.wikipedia.org/wiki/Mirepoix_(c
Mirepoix is not a sauce, it's the trinity celery, carrots and onions. In Louisiana, you substitute peppers for the carrots. They are the base of most cooking.In cooking, what is a ';mira qua'; sauce and how is it spelled?
Miraqua isn't a sauce. It is mirepoix. It is the combination of onions, celery and carrots. In New Orleans they substitute green pepper for the celery and call it the trinity.
mirepoix i think is what you're looking for! heres a link~
http://en.wikipedia.org/wiki/Mirepoix_(c
Does anyone know how to clean cooking foil from the ceramic cookers hob?
does anyone know how to clean cooking foil from the ceramic cookers hob?Does anyone know how to clean cooking foil from the ceramic cookers hob?
DO NOT USE A WIRE BRUSH, it will damage the surface use a window scraper with a Stanley knife blade, very carefully or try to soak it off by leaving a wet cloth on it overnightDoes anyone know how to clean cooking foil from the ceramic cookers hob?
Use a window scraper with a 'Stanley' blade unserted.
http://www.diy.com/diy/jsp/bq/nav.jsp?ac
Yes you should use a very thin blade. My last ceramic hob (purchased 30 yrs ago and took out as good as new) actually came with a special blade to use for stuck on, stubborn stains.
DO NOT USE A WIRE BRUSH, it will damage the surface use a window scraper with a Stanley knife blade, very carefully or try to soak it off by leaving a wet cloth on it overnightDoes anyone know how to clean cooking foil from the ceramic cookers hob?
Use a window scraper with a 'Stanley' blade unserted.
http://www.diy.com/diy/jsp/bq/nav.jsp?ac
Yes you should use a very thin blade. My last ceramic hob (purchased 30 yrs ago and took out as good as new) actually came with a special blade to use for stuck on, stubborn stains.
How do you cook fast-cooking rice? What is the ratio of rice to water?
I have some quick-cooking Uncle Ben's brown rice but I no longer have the box in came in. Help...I'm making dinner tonight!
Thanks!!How do you cook fast-cooking rice? What is the ratio of rice to water?
the ratio of rice to water is 2 to 1. Two cups water to 1 cup rice.
Thanks!!How do you cook fast-cooking rice? What is the ratio of rice to water?
the ratio of rice to water is 2 to 1. Two cups water to 1 cup rice.
What new recipes from the Christmas cooking/baking magazines are you wanting to try this year?
Also, if you served something for the first time last yr from the Christmas cooking magazines, what did you serve and how did your family respond to it?
What new recipes from the Christmas cooking/baking magazines are you wanting to try this year?
http://www.northpole.com/Kitchen/Cookboo
Check this out.
I keep this in my Bookmarks so I can always reference to it.
What new recipes from the Christmas cooking/baking magazines are you wanting to try this year?
http://www.northpole.com/Kitchen/Cookboo
Check this out.
I keep this in my Bookmarks so I can always reference to it.
How do you prepare celery for cooking?
When preparing celery for cooking do we have to use the leaves as well or do we have to use the stems onlyHow do you prepare celery for cooking?
You can use the leaves if you like, but I prefer just the stalk.How do you prepare celery for cooking?
Usually when preparing celery, you remove the leaves, and use the stalks after chopping a small section off of the bottom. It keeps everything crisp.
I don't care for the leaves but they can be used as well. Most of all rinse it off with cold water and keep your fingers back when dicing.
Basic Vegetable Stock
Original recipe yield: 6 cups.
Prep Time:15 Minutes
Cook Time:35 Minutes
Ready In:50 Minutes
Servings:12
------------------------------...
INGREDIENTS:
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
------------------------------...
you can use the leaves for salads
stems
wash well
peel with a vegetable peeler on the outside of the celery it has lots of stringy bits the peeler will remove these and gives you a nice texture
Being as the leaves contain more of a pungent flavor most people only use them in stocks and soups or stews. However they can be used as well in any recipe if you prefer to enhance the flavor
You can use the leaves if you like, but I prefer just the stalk.How do you prepare celery for cooking?
Usually when preparing celery, you remove the leaves, and use the stalks after chopping a small section off of the bottom. It keeps everything crisp.
I don't care for the leaves but they can be used as well. Most of all rinse it off with cold water and keep your fingers back when dicing.
Basic Vegetable Stock
Original recipe yield: 6 cups.
Prep Time:15 Minutes
Cook Time:35 Minutes
Ready In:50 Minutes
Servings:12
------------------------------...
INGREDIENTS:
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
------------------------------...
you can use the leaves for salads
stems
wash well
peel with a vegetable peeler on the outside of the celery it has lots of stringy bits the peeler will remove these and gives you a nice texture
Being as the leaves contain more of a pungent flavor most people only use them in stocks and soups or stews. However they can be used as well in any recipe if you prefer to enhance the flavor
When a microwave oven has finished cooking, is the interior still dangerous for a time?
When the alarm sounds and the internal light goes off, and you immediately open the door, will you be exposed to dangerous levels of microwaves if you put your head or body right up to the open oven?
In other words, is the oven still dangerous after it's finished cooking, and if so for how long?When a microwave oven has finished cooking, is the interior still dangerous for a time?
o.OWhen a microwave oven has finished cooking, is the interior still dangerous for a time?
No not in the least.
The microwaves stop as soon as the oven shuts off. No problem from that. The only thing you need to watch out for is the heat of the item in the oven you were microwaving. The microwaves cause the item's molecules to move rapidly, causing heat from the friction as they move around. It takes a few minutes for them to slow down, so you could be burned if you aren't careful. But it is the same as if you just finished cooking something on the stove, be careful so you don't get burned.
Yes, it is and so is the monitor to your computer for a distance of 10 feet. The same goes for your Television set and your cell phone and your personal DVD player, your CD player, and all the rest of your electronic junk.
You had better stay as far away from these items as you can possiblly get.
If you believe the above move to Santa Fe NM and join with the others of your kind that want to ban WiFi and Cyber Cafes in the city limits and also want to do away with the Taos Humm.
no.....web ftp hosting black hair care
In other words, is the oven still dangerous after it's finished cooking, and if so for how long?When a microwave oven has finished cooking, is the interior still dangerous for a time?
o.OWhen a microwave oven has finished cooking, is the interior still dangerous for a time?
No not in the least.
The microwaves stop as soon as the oven shuts off. No problem from that. The only thing you need to watch out for is the heat of the item in the oven you were microwaving. The microwaves cause the item's molecules to move rapidly, causing heat from the friction as they move around. It takes a few minutes for them to slow down, so you could be burned if you aren't careful. But it is the same as if you just finished cooking something on the stove, be careful so you don't get burned.
Yes, it is and so is the monitor to your computer for a distance of 10 feet. The same goes for your Television set and your cell phone and your personal DVD player, your CD player, and all the rest of your electronic junk.
You had better stay as far away from these items as you can possiblly get.
If you believe the above move to Santa Fe NM and join with the others of your kind that want to ban WiFi and Cyber Cafes in the city limits and also want to do away with the Taos Humm.
no.....
How can I improve my cooking skills?
I eat everything. I care about health too. I am not a gourmet. I can cook simple things but I am always busy with other things, so elaborate dishes don't make any sense to me. (Besides I feel happier with a tangerine than with a piece of cake). However, I would like to improve my cooking skills. Cooks out there, how did you learn what you know?How can I improve my cooking skills?
It's honestly just practice, trial %26amp; error. Believe it or not, my dad taught me! When I was in high school, my mother went to India %26amp; left me in charge. My dad lasted for 2 days on pasta %26amp; stir frys. So began my cooking lessons %26amp; I havent stopped since!
If you are pressed for time but would still prefer to cook at home rather than eat out, try some of Rachel Ray's 30 minute meals or Semi Homemade with Sandra Lee. Both have tv shows on the food network %26amp; lots of cookbooks.
They are great at shortcuts!How can I improve my cooking skills?
Practice makes perfect...
Cook to your own tastes and use recipes as guidelines and suggestions.
Practice makes perfect.
I have also taken a lot of cooking classes, they are fun and you learn a lot. Your local community college or adult learning center should have several cooking classes to choose from.
Read ask questions and practice!
parent's alway's say don't play with your food ! so now that your'e older ! i feel you should , just find a good sport to taste your practice! have some fun ,be adventurous , and don't be afraid to ask again !
It's a long story, but basically my parents passed away when I was 19. I didn't know how to cook, either mom cooked or the college cafeteria cooked for me! I was living on canned chili and mac and cheese. A family member gave me a subscription to Bon Appetit for Christmas. I thought ';I can't make this stuff!'; But I finally tried and easy one and it was good! So I kept trying more...and more...and more. Then I bought the BH%26amp;G cookbook. Then more and more cookbooks and I discovered I loved cooking and was pretty good at it.
I ended up owning a restaurant for over 8 years. :)
I try to expand my cooking expierience by trying to make at least one new dish per week. It doesn't have to be fancy, but you tend to pick up a few things along the way.
I suggest going old-school and picking up the best cook book ever made, ';The Joy of Cooking';. It was handed down to me from my Grandmother through my Mom (it's a 75 year old classic). Every woman in my family has used it. Look at the recipes as guides and build your own from there. Try modfiying an ingredient and you will end up with your personal favorites and specialites unique to your own tastes. It teaches you techinique, which is most important.
I read cookbooks and pick up recipes for things I like. After that, you simply have to dot it. Also, make sure to pay attention to what you're doing when you cook.
Practice! Read a Recipe book and Make up your Mind that You definitley want to try it. Gather your ingredients and go to the supermarket and try it out. Try differnent things while your making it because this is how recipes become personalized. Have Fun while your doing it as well
Get some cookbooks that appeal to you, and try a few recipes. The more you practice, the easier everything will be.
Remember that you don't have to buy the books. Use the public library.
It took a lot of trials and errors to get it down packed.I have tried a lot of recipes and won a few.The secret to getting it right is taking your time and on a low fire til you know how long you need to cook it.Good luck in all your recipes,you will do fine.thanks for 2.
I learned to make the recipes I loved from my aunt and grandmother. Then I would watch the tv chefs and I've read many cookbooks. I think starting with the basic Betty Crocker teaches a great deal about ';how to'; techniques.
watch food tv lol you can learn from there. take a class I used to teach cooking classes always fun. or just go into the kitchen and play with things find somethings you alredy love and change them up to make it your own. throw dinner parties. invite ppl over and use them as practice. have fun be creative and dont be scared to try new things and ingredants worst thing is you throw it away if it sucks.
take a cooking class
practice
take cooking classes (at kitchen stores or grocery stores)
read good cookbooks that include tips adn explain why things are so
watch FoodNetwork
Buy some good recipe books...';Better Homes and Gardens Cookbook'; is an excellent one to start and start with the easy recipes, paying attention to detail... Follow them strictly and later, you can start adding or subtracting ingredients as you progress.... When you look at the whole of cooking, it seems hard, but when you break it down into it's ingredients, measurements, cooking times, etc. it's not that hard...
Here are some excellent notes for skills in Indian cooking and some could be followed for any cooking
http://store.indianfoodsco.com/?Cat=3
under
Menus %26amp; Cooking Indian
Mind-Body-Soul Cooking
It's honestly just practice, trial %26amp; error. Believe it or not, my dad taught me! When I was in high school, my mother went to India %26amp; left me in charge. My dad lasted for 2 days on pasta %26amp; stir frys. So began my cooking lessons %26amp; I havent stopped since!
If you are pressed for time but would still prefer to cook at home rather than eat out, try some of Rachel Ray's 30 minute meals or Semi Homemade with Sandra Lee. Both have tv shows on the food network %26amp; lots of cookbooks.
They are great at shortcuts!How can I improve my cooking skills?
Practice makes perfect...
Cook to your own tastes and use recipes as guidelines and suggestions.
Practice makes perfect.
I have also taken a lot of cooking classes, they are fun and you learn a lot. Your local community college or adult learning center should have several cooking classes to choose from.
Read ask questions and practice!
parent's alway's say don't play with your food ! so now that your'e older ! i feel you should , just find a good sport to taste your practice! have some fun ,be adventurous , and don't be afraid to ask again !
It's a long story, but basically my parents passed away when I was 19. I didn't know how to cook, either mom cooked or the college cafeteria cooked for me! I was living on canned chili and mac and cheese. A family member gave me a subscription to Bon Appetit for Christmas. I thought ';I can't make this stuff!'; But I finally tried and easy one and it was good! So I kept trying more...and more...and more. Then I bought the BH%26amp;G cookbook. Then more and more cookbooks and I discovered I loved cooking and was pretty good at it.
I ended up owning a restaurant for over 8 years. :)
I try to expand my cooking expierience by trying to make at least one new dish per week. It doesn't have to be fancy, but you tend to pick up a few things along the way.
I suggest going old-school and picking up the best cook book ever made, ';The Joy of Cooking';. It was handed down to me from my Grandmother through my Mom (it's a 75 year old classic). Every woman in my family has used it. Look at the recipes as guides and build your own from there. Try modfiying an ingredient and you will end up with your personal favorites and specialites unique to your own tastes. It teaches you techinique, which is most important.
I read cookbooks and pick up recipes for things I like. After that, you simply have to dot it. Also, make sure to pay attention to what you're doing when you cook.
Practice! Read a Recipe book and Make up your Mind that You definitley want to try it. Gather your ingredients and go to the supermarket and try it out. Try differnent things while your making it because this is how recipes become personalized. Have Fun while your doing it as well
Get some cookbooks that appeal to you, and try a few recipes. The more you practice, the easier everything will be.
Remember that you don't have to buy the books. Use the public library.
It took a lot of trials and errors to get it down packed.I have tried a lot of recipes and won a few.The secret to getting it right is taking your time and on a low fire til you know how long you need to cook it.Good luck in all your recipes,you will do fine.thanks for 2.
I learned to make the recipes I loved from my aunt and grandmother. Then I would watch the tv chefs and I've read many cookbooks. I think starting with the basic Betty Crocker teaches a great deal about ';how to'; techniques.
watch food tv lol you can learn from there. take a class I used to teach cooking classes always fun. or just go into the kitchen and play with things find somethings you alredy love and change them up to make it your own. throw dinner parties. invite ppl over and use them as practice. have fun be creative and dont be scared to try new things and ingredants worst thing is you throw it away if it sucks.
take a cooking class
practice
take cooking classes (at kitchen stores or grocery stores)
read good cookbooks that include tips adn explain why things are so
watch FoodNetwork
Buy some good recipe books...';Better Homes and Gardens Cookbook'; is an excellent one to start and start with the easy recipes, paying attention to detail... Follow them strictly and later, you can start adding or subtracting ingredients as you progress.... When you look at the whole of cooking, it seems hard, but when you break it down into it's ingredients, measurements, cooking times, etc. it's not that hard...
Here are some excellent notes for skills in Indian cooking and some could be followed for any cooking
http://store.indianfoodsco.com/?Cat=3
under
Menus %26amp; Cooking Indian
Mind-Body-Soul Cooking
How can I improve my cooking skills?
I eat everything. I care about health too. I am not a gourmet. I can cook simple things but I am always busy with other things, so elaborate dishes don't make any sense to me. (Besides I feel happier with a tangerine than with a piece of cake). However, I would like to improve my cooking skills. Cooks out there, how did you learn what you know?How can I improve my cooking skills?
It's honestly just practice, trial %26amp; error. Believe it or not, my dad taught me! When I was in high school, my mother went to India %26amp; left me in charge. My dad lasted for 2 days on pasta %26amp; stir frys. So began my cooking lessons %26amp; I havent stopped since!
If you are pressed for time but would still prefer to cook at home rather than eat out, try some of Rachel Ray's 30 minute meals or Semi Homemade with Sandra Lee. Both have tv shows on the food network %26amp; lots of cookbooks.
They are great at shortcuts!How can I improve my cooking skills?
Practice makes perfect...
Cook to your own tastes and use recipes as guidelines and suggestions.
Practice makes perfect.
I have also taken a lot of cooking classes, they are fun and you learn a lot. Your local community college or adult learning center should have several cooking classes to choose from.
Read ask questions and practice!
parent's alway's say don't play with your food ! so now that your'e older ! i feel you should , just find a good sport to taste your practice! have some fun ,be adventurous , and don't be afraid to ask again !
It's a long story, but basically my parents passed away when I was 19. I didn't know how to cook, either mom cooked or the college cafeteria cooked for me! I was living on canned chili and mac and cheese. A family member gave me a subscription to Bon Appetit for Christmas. I thought ';I can't make this stuff!'; But I finally tried and easy one and it was good! So I kept trying more...and more...and more. Then I bought the BH%26amp;G cookbook. Then more and more cookbooks and I discovered I loved cooking and was pretty good at it.
I ended up owning a restaurant for over 8 years. :)
I try to expand my cooking expierience by trying to make at least one new dish per week. It doesn't have to be fancy, but you tend to pick up a few things along the way.
I suggest going old-school and picking up the best cook book ever made, ';The Joy of Cooking';. It was handed down to me from my Grandmother through my Mom (it's a 75 year old classic). Every woman in my family has used it. Look at the recipes as guides and build your own from there. Try modfiying an ingredient and you will end up with your personal favorites and specialites unique to your own tastes. It teaches you techinique, which is most important.
I read cookbooks and pick up recipes for things I like. After that, you simply have to dot it. Also, make sure to pay attention to what you're doing when you cook.
Practice! Read a Recipe book and Make up your Mind that You definitley want to try it. Gather your ingredients and go to the supermarket and try it out. Try differnent things while your making it because this is how recipes become personalized. Have Fun while your doing it as well
Get some cookbooks that appeal to you, and try a few recipes. The more you practice, the easier everything will be.
Remember that you don't have to buy the books. Use the public library.
It took a lot of trials and errors to get it down packed.I have tried a lot of recipes and won a few.The secret to getting it right is taking your time and on a low fire til you know how long you need to cook it.Good luck in all your recipes,you will do fine.thanks for 2.
I learned to make the recipes I loved from my aunt and grandmother. Then I would watch the tv chefs and I've read many cookbooks. I think starting with the basic Betty Crocker teaches a great deal about ';how to'; techniques.
watch food tv lol you can learn from there. take a class I used to teach cooking classes always fun. or just go into the kitchen and play with things find somethings you alredy love and change them up to make it your own. throw dinner parties. invite ppl over and use them as practice. have fun be creative and dont be scared to try new things and ingredants worst thing is you throw it away if it sucks.
take a cooking class
practice
take cooking classes (at kitchen stores or grocery stores)
read good cookbooks that include tips adn explain why things are so
watch FoodNetwork
Buy some good recipe books...';Better Homes and Gardens Cookbook'; is an excellent one to start and start with the easy recipes, paying attention to detail... Follow them strictly and later, you can start adding or subtracting ingredients as you progress.... When you look at the whole of cooking, it seems hard, but when you break it down into it's ingredients, measurements, cooking times, etc. it's not that hard...
Here are some excellent notes for skills in Indian cooking and some could be followed for any cooking
http://store.indianfoodsco.com/?Cat=3
under
Menus %26amp; Cooking Indian
Mind-Body-Soul Cooking
It's honestly just practice, trial %26amp; error. Believe it or not, my dad taught me! When I was in high school, my mother went to India %26amp; left me in charge. My dad lasted for 2 days on pasta %26amp; stir frys. So began my cooking lessons %26amp; I havent stopped since!
If you are pressed for time but would still prefer to cook at home rather than eat out, try some of Rachel Ray's 30 minute meals or Semi Homemade with Sandra Lee. Both have tv shows on the food network %26amp; lots of cookbooks.
They are great at shortcuts!How can I improve my cooking skills?
Practice makes perfect...
Cook to your own tastes and use recipes as guidelines and suggestions.
Practice makes perfect.
I have also taken a lot of cooking classes, they are fun and you learn a lot. Your local community college or adult learning center should have several cooking classes to choose from.
Read ask questions and practice!
parent's alway's say don't play with your food ! so now that your'e older ! i feel you should , just find a good sport to taste your practice! have some fun ,be adventurous , and don't be afraid to ask again !
It's a long story, but basically my parents passed away when I was 19. I didn't know how to cook, either mom cooked or the college cafeteria cooked for me! I was living on canned chili and mac and cheese. A family member gave me a subscription to Bon Appetit for Christmas. I thought ';I can't make this stuff!'; But I finally tried and easy one and it was good! So I kept trying more...and more...and more. Then I bought the BH%26amp;G cookbook. Then more and more cookbooks and I discovered I loved cooking and was pretty good at it.
I ended up owning a restaurant for over 8 years. :)
I try to expand my cooking expierience by trying to make at least one new dish per week. It doesn't have to be fancy, but you tend to pick up a few things along the way.
I suggest going old-school and picking up the best cook book ever made, ';The Joy of Cooking';. It was handed down to me from my Grandmother through my Mom (it's a 75 year old classic). Every woman in my family has used it. Look at the recipes as guides and build your own from there. Try modfiying an ingredient and you will end up with your personal favorites and specialites unique to your own tastes. It teaches you techinique, which is most important.
I read cookbooks and pick up recipes for things I like. After that, you simply have to dot it. Also, make sure to pay attention to what you're doing when you cook.
Practice! Read a Recipe book and Make up your Mind that You definitley want to try it. Gather your ingredients and go to the supermarket and try it out. Try differnent things while your making it because this is how recipes become personalized. Have Fun while your doing it as well
Get some cookbooks that appeal to you, and try a few recipes. The more you practice, the easier everything will be.
Remember that you don't have to buy the books. Use the public library.
It took a lot of trials and errors to get it down packed.I have tried a lot of recipes and won a few.The secret to getting it right is taking your time and on a low fire til you know how long you need to cook it.Good luck in all your recipes,you will do fine.thanks for 2.
I learned to make the recipes I loved from my aunt and grandmother. Then I would watch the tv chefs and I've read many cookbooks. I think starting with the basic Betty Crocker teaches a great deal about ';how to'; techniques.
watch food tv lol you can learn from there. take a class I used to teach cooking classes always fun. or just go into the kitchen and play with things find somethings you alredy love and change them up to make it your own. throw dinner parties. invite ppl over and use them as practice. have fun be creative and dont be scared to try new things and ingredants worst thing is you throw it away if it sucks.
take a cooking class
practice
take cooking classes (at kitchen stores or grocery stores)
read good cookbooks that include tips adn explain why things are so
watch FoodNetwork
Buy some good recipe books...';Better Homes and Gardens Cookbook'; is an excellent one to start and start with the easy recipes, paying attention to detail... Follow them strictly and later, you can start adding or subtracting ingredients as you progress.... When you look at the whole of cooking, it seems hard, but when you break it down into it's ingredients, measurements, cooking times, etc. it's not that hard...
Here are some excellent notes for skills in Indian cooking and some could be followed for any cooking
http://store.indianfoodsco.com/?Cat=3
under
Menus %26amp; Cooking Indian
Mind-Body-Soul Cooking
What is a fast way to build up a cooking job in free realms?
Im a level 7 cook in free realms and i want to know what is a fast way to gain levels. Right now all im doing is cooking the meals i know how to and harvesting food. Is there something else i can do to help increase my level.??What is a fast way to build up a cooking job in free realms?
You could always try cooking mini games. If there are any...
...But there might be so just ask other players with higher cooking levels.
Hope that helped =)What is a fast way to build up a cooking job in free realms?
I don't think there is though. :(
Just maybe buy some cooking stuff in some citys to enhance youre cooking skill or maybe you can trade youre dishes for some other goods and good-luck
You could always try cooking mini games. If there are any...
...But there might be so just ask other players with higher cooking levels.
Hope that helped =)What is a fast way to build up a cooking job in free realms?
I don't think there is though. :(
Just maybe buy some cooking stuff in some citys to enhance youre cooking skill or maybe you can trade youre dishes for some other goods and good-luck
How do I condition my new cooking pans?
I was just given a good set of cooking pans as a gift - it says to condition them w/ salad oil. Is that olive oil,vegetable oil or what?How do I condition my new cooking pans?
Any of the oils you mentioned are fine. Salad oil and vegetable oil are the same thing. Or corn oil. It doesn't need to be special in any way. I wouldn't use shortening. And I wouldn't use expensive Extra Virgin olive oil--regular olive oil or Extra Light olive oil, which handles high heat better, are more sensible choices.
I'm guessing the instruction actually says that you ';season'; the pans. You can learn how to do this for a wok or any other pan at www.wokshop.com. You have to re-season the pan after each washing, but it's not hard to do. You can get similar instructions from the Lodge cookware site at http://www.lodgemfg.com/usecare1.asp
The secret to cleaning a pan without soap is to run it under hot water with a brush while the pan and the food particles are still hot, right after you've gotten the food out of the pan.How do I condition my new cooking pans?
If they are cast iron you need to oil them put them in the oven at 400 for 10 min at a time let is cool and keep doing this till they turn almost black. It is called seasoning. If they are non stick or pretty much anything else there is no prep needed just clean and use.
olive oil or vegetable oil will work, although i prefer olive oil. also, make sure you don't wash them with soap, just hot water. baking soda is good to clean them with, but you might have to reseason them.
Any of the oils you mentioned are fine. Salad oil and vegetable oil are the same thing. Or corn oil. It doesn't need to be special in any way. I wouldn't use shortening. And I wouldn't use expensive Extra Virgin olive oil--regular olive oil or Extra Light olive oil, which handles high heat better, are more sensible choices.
I'm guessing the instruction actually says that you ';season'; the pans. You can learn how to do this for a wok or any other pan at www.wokshop.com. You have to re-season the pan after each washing, but it's not hard to do. You can get similar instructions from the Lodge cookware site at http://www.lodgemfg.com/usecare1.asp
The secret to cleaning a pan without soap is to run it under hot water with a brush while the pan and the food particles are still hot, right after you've gotten the food out of the pan.How do I condition my new cooking pans?
If they are cast iron you need to oil them put them in the oven at 400 for 10 min at a time let is cool and keep doing this till they turn almost black. It is called seasoning. If they are non stick or pretty much anything else there is no prep needed just clean and use.
olive oil or vegetable oil will work, although i prefer olive oil. also, make sure you don't wash them with soap, just hot water. baking soda is good to clean them with, but you might have to reseason them.
How do you get rid of the stink after cooking?
I like to cook deep fly and Chinese food. But after cooking, there are always greecy smells in the kitchen and I cannot get rid of it even if I open the window or turn on the fun. How can I keep the kitchen smells fresh?How do you get rid of the stink after cooking?
try keeping the window open and the fan on even before you start- that way smells won't build up as much.How do you get rid of the stink after cooking?
Glade Plugins
Stop cooking cats and dogs. That should prevent the smell.
How do you turn on the fun?
I just light a candle or turn on the Frebreeze Scentstories.
oust spray? and fabreeze...
Well maybe instead of turning on the fun you should tur on an industrial size fan. getting grease smell out is pretty hard ad fun isn't really gonna do a whole lot of good for getting rid of the smell, but hey at least you are going to be having a good time while you smell of grease.
I change my shorts
Use ALOT of lysol and try cleaning the counters with Mr. Clean All Purpose Cleaner. Or just go with 5 cans of spray of FEBREESE.
Keep a lighted candle near the stove while cooking. Follow it up with a room freshener when you have finished cooking.
You can't, all asian houses smell the same.. as well as the restauraunts, and it is a smell that sticks around. Not being a smarass though.
What you can do to PREVENT it though, is open up al the windows prior to cookng, instal an exhaust fan system with sufficient vacum to drag the smoke and smell out, and use less oil and grease based product.
A product that tends to ive off a strong scent is soy sauce, as well as sesame seed oil, fish oil, and ofcourse butter.
Use those items when cookin in smaller proportions.
usually i dont fly but when I do i turn the fan on and set a pan of boiling water with lemons and oragnes. Typically it takes a day or two to get rid of the smell. good luck!
I don't have that problem, I use an electric air purifier in the kitchen at all times.
I bathe.
A) tell him to leave
B) flush the toilet
C) cook outside
D) FeBREEZE
really though, cut a few fresh lemons..... that usually will do the trick
Simple, stop cooking spoiled meat. But really, is that from cooking??? when was the last time you took a bath?
Brush your teeth, then gargle %26amp; repeat. Then take a bath.
A vanilla scented candle should help with those odors. Also if you burn one while chopping onions it will prevent your eyes from stinging.
are you sure your talking about cooking, or unzip your FLY and have some FUN...
When I cook, I usually open the door and keep the gates close. Oh, turn on the fan on top of the stove and the fans at home. Furthermore, clean the stove right after cooking.
microwave a tbsp of vinegar in your microwave,it gets rid of strong odors
try keeping the window open and the fan on even before you start- that way smells won't build up as much.How do you get rid of the stink after cooking?
Glade Plugins
Stop cooking cats and dogs. That should prevent the smell.
How do you turn on the fun?
I just light a candle or turn on the Frebreeze Scentstories.
oust spray? and fabreeze...
Well maybe instead of turning on the fun you should tur on an industrial size fan. getting grease smell out is pretty hard ad fun isn't really gonna do a whole lot of good for getting rid of the smell, but hey at least you are going to be having a good time while you smell of grease.
I change my shorts
Use ALOT of lysol and try cleaning the counters with Mr. Clean All Purpose Cleaner. Or just go with 5 cans of spray of FEBREESE.
Keep a lighted candle near the stove while cooking. Follow it up with a room freshener when you have finished cooking.
You can't, all asian houses smell the same.. as well as the restauraunts, and it is a smell that sticks around. Not being a smarass though.
What you can do to PREVENT it though, is open up al the windows prior to cookng, instal an exhaust fan system with sufficient vacum to drag the smoke and smell out, and use less oil and grease based product.
A product that tends to ive off a strong scent is soy sauce, as well as sesame seed oil, fish oil, and ofcourse butter.
Use those items when cookin in smaller proportions.
usually i dont fly but when I do i turn the fan on and set a pan of boiling water with lemons and oragnes. Typically it takes a day or two to get rid of the smell. good luck!
I don't have that problem, I use an electric air purifier in the kitchen at all times.
I bathe.
A) tell him to leave
B) flush the toilet
C) cook outside
D) FeBREEZE
really though, cut a few fresh lemons..... that usually will do the trick
Simple, stop cooking spoiled meat. But really, is that from cooking??? when was the last time you took a bath?
Brush your teeth, then gargle %26amp; repeat. Then take a bath.
A vanilla scented candle should help with those odors. Also if you burn one while chopping onions it will prevent your eyes from stinging.
are you sure your talking about cooking, or unzip your FLY and have some FUN...
When I cook, I usually open the door and keep the gates close. Oh, turn on the fan on top of the stove and the fans at home. Furthermore, clean the stove right after cooking.
microwave a tbsp of vinegar in your microwave,it gets rid of strong odors
How do you put together a cooking contest?
I am putting together a ethnic cooking contest for the first time. What type of things should I do or know to make this a success.How do you put together a cooking contest?
You don't really give us enough info. Is this a contest where people are sending in recipes to enter and then being asked to cook the dish on-site somewhere for live judging? Or just submitting recipes that the judges will have someone cook and taste without the entrants ever appearing in person? People just show up with the dishes and they are judged live? Bring enough to feed a crowd and the crowd votes on the winner?How do you put together a cooking contest?
I dont really know but I would consider being a contestant.
I would suggest you have a theme or main ingredient since Ethnic food is so vast and infinite as American cooking.
I would also suggest a main ingredient like ';chicken, fish,etc'; this would make it easier to judge.
I would also recommend a limit of ingredients used for the recipes too and that the contestants are allowed to bring a secret ingredient to the cookoff.
Great prizes and recognition would be nice too.
Let us know how it turns out and good luck!.identifying rows odp.net charakterset
You don't really give us enough info. Is this a contest where people are sending in recipes to enter and then being asked to cook the dish on-site somewhere for live judging? Or just submitting recipes that the judges will have someone cook and taste without the entrants ever appearing in person? People just show up with the dishes and they are judged live? Bring enough to feed a crowd and the crowd votes on the winner?How do you put together a cooking contest?
I dont really know but I would consider being a contestant.
I would suggest you have a theme or main ingredient since Ethnic food is so vast and infinite as American cooking.
I would also suggest a main ingredient like ';chicken, fish,etc'; this would make it easier to judge.
I would also recommend a limit of ingredients used for the recipes too and that the contestants are allowed to bring a secret ingredient to the cookoff.
Great prizes and recognition would be nice too.
Let us know how it turns out and good luck!.
How can I make my online cooking show a winner?
Starting June 22, i am hosting my own online cooking show online called Kickass Kookin. Its about simple ingredients and putting them together in some-what-weird and very tasty combinations. It is supposed to have a little humor in it, however, i am not very humorous.How can I make my online cooking show a winner?
you need to be outgoing and personality needs to show.Afterall look at guy and paula and the neeleys they are HITS and I also notice they cook real food americans eat not the things people have never heard of ...
People adore simple recipes without twenty ingredients and kid friendly!!!!!
can do it fast and simple..!!
crock pots are the best!!How can I make my online cooking show a winner?
Don't edit the funny stuff that happens in the kitchen out..
I always spill stuff.. cut my fingers and start little fires when I cook... that stuff is really funny and we would enjoy watching it..
Outdoor grilling and pair it with obscure mirco-brew beer. Thank you, I'll let you know where to send the check....
I brew also. I can send you some beer.
well don't just cook do some funny stuff for entertainment like u could do some cute little party or birthday recipes that look cool and taste G R E A T
you need to be outgoing and personality needs to show.Afterall look at guy and paula and the neeleys they are HITS and I also notice they cook real food americans eat not the things people have never heard of ...
People adore simple recipes without twenty ingredients and kid friendly!!!!!
can do it fast and simple..!!
crock pots are the best!!How can I make my online cooking show a winner?
Don't edit the funny stuff that happens in the kitchen out..
I always spill stuff.. cut my fingers and start little fires when I cook... that stuff is really funny and we would enjoy watching it..
Outdoor grilling and pair it with obscure mirco-brew beer. Thank you, I'll let you know where to send the check....
I brew also. I can send you some beer.
well don't just cook do some funny stuff for entertainment like u could do some cute little party or birthday recipes that look cool and taste G R E A T
How can we go about dissolving cooking oil off the kitchen walls?
As we have just moved into a new house and the kitchen walls are covered in cooking oil it is very hard to remove, is their a product we can use remove it.How can we go about dissolving cooking oil off the kitchen walls?
i have boiled water and put a cloth in the water let it get supper hot! then lay the wet cloth on the creasy spots! let it get warm!
it doesn't hurt to take a hot blowdryer while your doing this to keep the crease hot! if it's hot it will loosen then use some other form of decreaser like any kitchen cleaner!How can we go about dissolving cooking oil off the kitchen walls?
REALLY hot water and plain soap will work the best. A little scrubber (like on the back of some sponges) will help a lot also.
Try the Mr. Clean Magic Eraser.
I really like Lysol Kitchen cleaner. I have seen it cut through some major grease. Try it on a small portion of wall to see if it's going to work. Spray it on, then let it sit for a few minutes. It should wipe off fairly easily. I just looked this up online and couldn't find a definitive answer, but someone did suggest using Murphy Oil Soap. I've never heard of it, but it's another option.
This sounds like such a huge job!! I really hope something works for you! Good luck!
The works glass and surface cleaner. I used this just this weekend on my walls before I painted. I was so amazed I called my sis n law and told her. It's clear liquid.
Plain old sugar soap, diluted as per instructions. Make sure you wear gloves. Those citrus based cleaners are really good too.
mean-green is a good degreaser . I use it on my walls especially behind the stove top
There really isn't going to be an easy way, but this site has some great solutions to get rid of all kinds of stains, pests, odors, and then some.
http://www.howtogetridofstuff.com/
The best de-greaser in the world is Dawn dishwashing detergent. They use it on wildlife after an oil spill. I suggets you either fill the sink or a bucket with very hot water and add a few squirts of Dawn. Use rubber gloves to protect your hands from the hot water and use either sponges or towels so you don't disturb any type of texture on the walls.
Spray rinse the area with clean water often so you can see where you've cleaned and where you need to go over again.
Good luck!
i have boiled water and put a cloth in the water let it get supper hot! then lay the wet cloth on the creasy spots! let it get warm!
it doesn't hurt to take a hot blowdryer while your doing this to keep the crease hot! if it's hot it will loosen then use some other form of decreaser like any kitchen cleaner!How can we go about dissolving cooking oil off the kitchen walls?
REALLY hot water and plain soap will work the best. A little scrubber (like on the back of some sponges) will help a lot also.
Try the Mr. Clean Magic Eraser.
I really like Lysol Kitchen cleaner. I have seen it cut through some major grease. Try it on a small portion of wall to see if it's going to work. Spray it on, then let it sit for a few minutes. It should wipe off fairly easily. I just looked this up online and couldn't find a definitive answer, but someone did suggest using Murphy Oil Soap. I've never heard of it, but it's another option.
This sounds like such a huge job!! I really hope something works for you! Good luck!
The works glass and surface cleaner. I used this just this weekend on my walls before I painted. I was so amazed I called my sis n law and told her. It's clear liquid.
Plain old sugar soap, diluted as per instructions. Make sure you wear gloves. Those citrus based cleaners are really good too.
mean-green is a good degreaser . I use it on my walls especially behind the stove top
There really isn't going to be an easy way, but this site has some great solutions to get rid of all kinds of stains, pests, odors, and then some.
http://www.howtogetridofstuff.com/
The best de-greaser in the world is Dawn dishwashing detergent. They use it on wildlife after an oil spill. I suggets you either fill the sink or a bucket with very hot water and add a few squirts of Dawn. Use rubber gloves to protect your hands from the hot water and use either sponges or towels so you don't disturb any type of texture on the walls.
Spray rinse the area with clean water often so you can see where you've cleaned and where you need to go over again.
Good luck!
How do you know when tofu is done cooking?
I tried to cook some the other day for the first time and I didn't know when to take it off the burner. Since it was my first time cooking it I didn't know how it was supposed to taste.How do you know when tofu is done cooking?
Yes, tofu is already cooked so it really depends on the dish. For example, if it is to be part of a simmering hot pot type stew, the firm type tofu is preferred for longer cooking. It will hold its shape and take on the delicious flavors of the stew.
The firm type can also be sliced into 1/2 inch thick ';steaks'; dipped into egg, then flour and then fried and served with steak sauce or soy sauce.
The silken type tofu is used for dishes not requiring long simmering, since it breaks apart very easily. One of my favorite dishes using silk tofu is the well known Chinese dish, Mabo Tofu, typically made with ground pork %26amp; silk tofu in a very garlicky and spicy sauce.
My very favorite way to eat tofu though, is the Japanese appetizer way, which is to take a block of silk tofu sliced into eighths, topped with finely sliced green onions, grated ginger, and snipped daikon(radish) sprouts, and soy sauce dribbled on top. Better yet is soy sauce mixed with a bit of rice vinegar and hot sesame oil....fabulous!
One last note, if your tofu comes from the refrigerator case, i.e. not the vacuum box on the market shelf, it is fairly perishable so be mindful of that and use it when it is fresh.
Good luck to you.How do you know when tofu is done cooking?
tofu is nearly precooked...5 mins is fine
Tofu is usually cooked with other things, vegetables, sauces so the tofu takes on the taste of what it's cooked with. Otherwise, tofu is kind of bland on it's own and not so appealing.
It's a matter of preference. Some people like to cook it until it's hard and taste like cardboard.
Doesn't really matter because you can eat the stuff raw. I would think that it does not take long at all to heat through though.
When it stops trying to escape.
It tastes bad no matter what you do or how you cook it!
Just enough to get it warm. I usually cook it mixed with different vegetables. The tofu is usually the last thing I put in the cooking pot, especially if it's the soft kind.
Tofu doesn't have much of a taste really, but it's really good for absorbing the taste of the other ingredients cooking along with it.
You don't really have to cook it at all, but I hardly ever eat it right out of the box.
Tofu IS a cooked product to begin with. You can only make tofu from cooked soybeans, not raw soybeans. Any 'cooking' you do is just to incorporate flavors or dehydrate it to some degree (which may improve its texture).
A common Japanese light lunch in the summer is silken tofu (right out of the package), drizzled with soy sauce and garnished with chopped scallions %26amp; grated carrots.
You want it to taste the way you like it. Tofu comes cooked. You can eat it out of the box if you want to. When it's heated through and has absorbed some of teh flavors, it's ready.
I doesn't really matter, its more your choice.
For future reference, you should cook tofu with other things, like vegetables. Tofu absorbs the flavors around it.
I love Tofuuu :]
when the outsides r kind of brown. and if uve think theve had enough- take a taste.
Yes, tofu is already cooked so it really depends on the dish. For example, if it is to be part of a simmering hot pot type stew, the firm type tofu is preferred for longer cooking. It will hold its shape and take on the delicious flavors of the stew.
The firm type can also be sliced into 1/2 inch thick ';steaks'; dipped into egg, then flour and then fried and served with steak sauce or soy sauce.
The silken type tofu is used for dishes not requiring long simmering, since it breaks apart very easily. One of my favorite dishes using silk tofu is the well known Chinese dish, Mabo Tofu, typically made with ground pork %26amp; silk tofu in a very garlicky and spicy sauce.
My very favorite way to eat tofu though, is the Japanese appetizer way, which is to take a block of silk tofu sliced into eighths, topped with finely sliced green onions, grated ginger, and snipped daikon(radish) sprouts, and soy sauce dribbled on top. Better yet is soy sauce mixed with a bit of rice vinegar and hot sesame oil....fabulous!
One last note, if your tofu comes from the refrigerator case, i.e. not the vacuum box on the market shelf, it is fairly perishable so be mindful of that and use it when it is fresh.
Good luck to you.How do you know when tofu is done cooking?
tofu is nearly precooked...5 mins is fine
Tofu is usually cooked with other things, vegetables, sauces so the tofu takes on the taste of what it's cooked with. Otherwise, tofu is kind of bland on it's own and not so appealing.
It's a matter of preference. Some people like to cook it until it's hard and taste like cardboard.
Doesn't really matter because you can eat the stuff raw. I would think that it does not take long at all to heat through though.
When it stops trying to escape.
It tastes bad no matter what you do or how you cook it!
Just enough to get it warm. I usually cook it mixed with different vegetables. The tofu is usually the last thing I put in the cooking pot, especially if it's the soft kind.
Tofu doesn't have much of a taste really, but it's really good for absorbing the taste of the other ingredients cooking along with it.
You don't really have to cook it at all, but I hardly ever eat it right out of the box.
Tofu IS a cooked product to begin with. You can only make tofu from cooked soybeans, not raw soybeans. Any 'cooking' you do is just to incorporate flavors or dehydrate it to some degree (which may improve its texture).
A common Japanese light lunch in the summer is silken tofu (right out of the package), drizzled with soy sauce and garnished with chopped scallions %26amp; grated carrots.
You want it to taste the way you like it. Tofu comes cooked. You can eat it out of the box if you want to. When it's heated through and has absorbed some of teh flavors, it's ready.
I doesn't really matter, its more your choice.
For future reference, you should cook tofu with other things, like vegetables. Tofu absorbs the flavors around it.
I love Tofuuu :]
when the outsides r kind of brown. and if uve think theve had enough- take a taste.
How would one go about cooking an entire 100lb Pig?
I had an old Kenyan buddy who said somthing about Digging a 3 foot hole and cooking it over open fire and super heated stones. I would love links to sites with recipies along these lines, but I am open to suggestions.How would one go about cooking an entire 100lb Pig?
the digging thing is the hawaii method cool but alot of hard work.
http://www.primitiveways.com/Imu1.html
or you could do one of these
http://www.ext.vt.edu/pubs/foods/458-001
hope it helped : ]How would one go about cooking an entire 100lb Pig?
That's a very cruel thing to do to a pig, how would you feel if someone did that to you?
http://www.hawaiitravelnewsletter.com/cu
A bunch of recipes
The hawaiians do it best.
Dig a pit deep enough for the pig.
Put rocks in the pit and charcoal, let it burn at least an hour
put bannana leaves for next layer
pig wrapped in bannana leaves goes in
use some of the hot rocks on top and bury the whole thing
in at least six hours dig it up
try a rump roast first to experiment
- For expert advice go to Hawaiian.gov tourist website or google luau-pig roasting for exact process
- If you try to roast it over an open fire like in the king arthur movies it will suck.
check for hawaiian sites. there is ore to the hole in the ground. they use special leaves, but i am sure it could be fun. good luck. I have seen people **** them on stakes over a fire too.
the digging thing is the hawaii method cool but alot of hard work.
http://www.primitiveways.com/Imu1.html
or you could do one of these
http://www.ext.vt.edu/pubs/foods/458-001
hope it helped : ]How would one go about cooking an entire 100lb Pig?
That's a very cruel thing to do to a pig, how would you feel if someone did that to you?
http://www.hawaiitravelnewsletter.com/cu
A bunch of recipes
The hawaiians do it best.
Dig a pit deep enough for the pig.
Put rocks in the pit and charcoal, let it burn at least an hour
put bannana leaves for next layer
pig wrapped in bannana leaves goes in
use some of the hot rocks on top and bury the whole thing
in at least six hours dig it up
try a rump roast first to experiment
- For expert advice go to Hawaiian.gov tourist website or google luau-pig roasting for exact process
- If you try to roast it over an open fire like in the king arthur movies it will suck.
check for hawaiian sites. there is ore to the hole in the ground. they use special leaves, but i am sure it could be fun. good luck. I have seen people **** them on stakes over a fire too.
What is the reason for cooking khichdi on Makar sankranti and Pongal?
Khichdi is a very simple dish of lentil and rice. It's very common to celebrate Makar Sankranti and Pongal by cooking Khichdi. I am curious to know, how this tradition started.What is the reason for cooking khichdi on Makar sankranti and Pongal?
Khichdi
From Wikipedia, the free encyclopedia
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This article is about a rice dish. For the Hindi TV show, see Khichri (TV series).
Khichri
Khichri
Origin
Place of origin India
Region or state Gujarat
Dish details
Main ingredient(s) Rice, lentils, spices
Khichri (also khichdi, khichdee, khichadi, khichuri, khichari and many other variants) (Hindi: ?????? khica?ī, Urdu: ????? khic?ī, Bengali: ?????? khichuri) is an Indian food preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish of Kedgeree.
[edit] History
Khichri is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. Khichri was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for Khichri, which gives seven variations [1].
[edit] Regional variations
Khichri is commonly served with another Indian dish called kadhi. Other common accompaniments are papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yoghurt.
Khichri is a very popular dish across Pakistan, northern India, and Bangladesh. The dish is widely prepared in many Indian states like Gujarat, Maharashtra, and Bengal (where it is called Bengali: ?????? khichuri). Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.
In Bengali tradition it is customary to cook khichuri (Bengali: ??????) on rainy days. It is also traditional in Bengal to cook khichuri as a lunch at the Saraswati Puja during the month of February - the invocation of the goddess of learning - and for other popular pujas such as Durga Puja.
While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichri is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to ';adult'; food. Khichri is also popular in Pakistan. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with Khichri.
Khichri is also a favourite campfire food owing to the convenience of being able to cook the dish in a single simmering pot.
Khichri when well cooked with little oil is considered as a light and nutritious dish and is especially popular amongst many who follow an ayurvedic diet practices or nature cure.What is the reason for cooking khichdi on Makar sankranti and Pongal?
THIS IS THE TIME--WEN NEW RICE CROP IS CUT FROM THE FIELDS,,%26amp; HENCE FESTIVAL CELEBRATED BY EATING NEW RICE FROM THE FIELDS---IT MAY HAVE STARTED MANY YEARS BACK --WEN MAN FIRST STARTED CULTIVATING RICE,,,
Khichdi
From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article is about a rice dish. For the Hindi TV show, see Khichri (TV series).
Khichri
Khichri
Origin
Place of origin India
Region or state Gujarat
Dish details
Main ingredient(s) Rice, lentils, spices
Khichri (also khichdi, khichdee, khichadi, khichuri, khichari and many other variants) (Hindi: ?????? khica?ī, Urdu: ????? khic?ī, Bengali: ?????? khichuri) is an Indian food preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish of Kedgeree.
[edit] History
Khichri is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. Khichri was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for Khichri, which gives seven variations [1].
[edit] Regional variations
Khichri is commonly served with another Indian dish called kadhi. Other common accompaniments are papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yoghurt.
Khichri is a very popular dish across Pakistan, northern India, and Bangladesh. The dish is widely prepared in many Indian states like Gujarat, Maharashtra, and Bengal (where it is called Bengali: ?????? khichuri). Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.
In Bengali tradition it is customary to cook khichuri (Bengali: ??????) on rainy days. It is also traditional in Bengal to cook khichuri as a lunch at the Saraswati Puja during the month of February - the invocation of the goddess of learning - and for other popular pujas such as Durga Puja.
While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichri is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to ';adult'; food. Khichri is also popular in Pakistan. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with Khichri.
Khichri is also a favourite campfire food owing to the convenience of being able to cook the dish in a single simmering pot.
Khichri when well cooked with little oil is considered as a light and nutritious dish and is especially popular amongst many who follow an ayurvedic diet practices or nature cure.What is the reason for cooking khichdi on Makar sankranti and Pongal?
THIS IS THE TIME--WEN NEW RICE CROP IS CUT FROM THE FIELDS,,%26amp; HENCE FESTIVAL CELEBRATED BY EATING NEW RICE FROM THE FIELDS---IT MAY HAVE STARTED MANY YEARS BACK --WEN MAN FIRST STARTED CULTIVATING RICE,,,
How can I make my online cooking show a winner?
Starting June 22, i am hosting my own online cooking show online called Kickass Kookin. Its about simple ingredients and putting them together in some-what-weird and very tasty combinations. It is supposed to have a little humor in it, however, i am not very humorous.How can I make my online cooking show a winner?
you need to be outgoing and personality needs to show.Afterall look at guy and paula and the neeleys they are HITS and I also notice they cook real food americans eat not the things people have never heard of ...
People adore simple recipes without twenty ingredients and kid friendly!!!!!
can do it fast and simple..!!
crock pots are the best!!How can I make my online cooking show a winner?
Don't edit the funny stuff that happens in the kitchen out..
I always spill stuff.. cut my fingers and start little fires when I cook... that stuff is really funny and we would enjoy watching it..
Outdoor grilling and pair it with obscure mirco-brew beer. Thank you, I'll let you know where to send the check....
I brew also. I can send you some beer.
well don't just cook do some funny stuff for entertainment like u could do some cute little party or birthday recipes that look cool and taste G R E A TAsp.net server error coconut pound cake recipe
you need to be outgoing and personality needs to show.Afterall look at guy and paula and the neeleys they are HITS and I also notice they cook real food americans eat not the things people have never heard of ...
People adore simple recipes without twenty ingredients and kid friendly!!!!!
can do it fast and simple..!!
crock pots are the best!!How can I make my online cooking show a winner?
Don't edit the funny stuff that happens in the kitchen out..
I always spill stuff.. cut my fingers and start little fires when I cook... that stuff is really funny and we would enjoy watching it..
Outdoor grilling and pair it with obscure mirco-brew beer. Thank you, I'll let you know where to send the check....
I brew also. I can send you some beer.
well don't just cook do some funny stuff for entertainment like u could do some cute little party or birthday recipes that look cool and taste G R E A T
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