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.
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