What are some cooking recipes without a stove?
yeah u can: 1) take 1 cup rice wash it add 2 cups pf water over 100% cook it for 20 min and let it stand for 5min... 2) in a microwave bowl add prawn(washed),add salt,tumeric,red chili pwd(if u want)..add coconut milk, and water,salt..and cook it for 10min over 100%..if u want u can coom further. 3) making indian tea: 1/2 cup water,1/2 cup milk,sugar,tea bag in the microwave for 7 min over 100%(watch may be over flow) 4) take fish of ur choicw, add thick sour yoghurt,a pinch tumeric,salt,water,crushed clives pf garlic,any veg oil...in the microwave 100% for 15min...Make sure water should be there.. for more recipe: http://www.sanjeevkapoor.com/Search.aspx...
Question about cooking with wine....how come when some peeople cook..there is fire?
That's not wine, wine doesn't have a great enough alcohol content to catch on fire. That could be brandy or cognac. A beverage must have an alcohol content of 50% or greater to be flammable. As a matter of fact that is why the "proof" of an alcohol is twice as much as the percentage. Back in the day when an alcohol salesman would try to sell potential customers their alcohol and customer wanted to be sure of the alcohol the seller would pour some out and light and they would say it's at least 50% alcohol, 100% proof. The alcohol content of wine is less than 10%.
Pie crust cooking question?
Hi Oliver, The graham cracker crust should be fine. Cheesecakes that have graham cracker crusts are usually baked in the same amount of time it takes a pumpkin pie to bake. Here's a recipe you might enjoy: Ginger Pumpkin Pie with Graham Cracker Crust 1 9-inch pie 1 15 ounce can pumpkin puree - or just under 2 cups homemade pumpkin puree 2 eggs 2/3 cup dark brown sugar 3 tablespoons ginger puree or grated fresh ginger 2 teaspoons cinnamon 1/4 teaspoon black pepper 1/2 teaspoon salt 1 1/2 cups half and half 1 graham cracker pie crust Pre-bake the graham cracker crust for five minutes at 375°F. Whisk the pumpkin puree with the eggs and brown sugar. Whisk in the ginger, cinnamon, salt and pepper. You can either use the ginger puree that comes in a jar (Trader Joe's is good) or grate ginger yourself. Use about a 4-inch piece and discard the tough fibers. Just use the milky juice and puree. Whisk in the half and half and whisk until smooth. Pour into the graham cracker crust. Bake for about 50 minutes at 375°F, or just until set. The filling will continue to firm up after it comes out of the oven. Let cool for at least two hours before serving. This is a great make-ahead dessert; it keeps well in the fridge and the flavors develop even more as they sit. In fact, the ginger kick will be distinctly stronger on the second day, so I do suggest making this at least a night ahead.
You’ve got some great answers already Angie but thanks for asking me too.I am also in the once camp. I am however interested in the scientific evidence of twice Jonathon since it seems to me if you heat one side, let it cool and heat it again you have the possibility of overcooking that side by the time the heat reaches the middle. Does that make some sense?I will mention one more alternative “once” answer. Here on Quora I picked up a lovely technique of sous vide-ing the steaks and then finishing on a smokin’ hot cast iron pan (or steel pan, or grill). Slightly undercook the steaks to account for the one minute on each side browning. Beautiful and the most consistent method a home chef can expect. Try it when you have folks over for grilling (we call it a BBQ but it really isn’t without smoking). Works great with a crowd. 3 minutes (one to take it out, pat dry and season) and they have a perfect steak or burger.If you want cross- hatch grill marks then 3 careful flips (maybe only two and only cross hatch the display side ;c).I liked the “0” Foreman grill answer, back at their height of popularity I once used a dozen or so Foreman grills to cook the impossible at “Church” dinner, fresh fish, in this case salmon steaks. How else would you serve fresh fish to about 100 people without waiting all evening, overcooking and without a professional kitchen? The hardest part was the wiring to not blow fuses (it took 2 engineers).So, how many times do you flip your steaks now?Happy Eating…
Do senior citizens find it difficult to cook now that less people show up for dinners?
I still over-cook. Feeding eleven kids 3 times a day was maddening, and I had to use restaurant size pots and pans. Four pounds of spaghetti, 3 loaves of bread a day, 4 gallons of milk a day, 5 pounds of potatoes per meal and a 5 pound meatloaf was just a typical day at my house. Now that they are all off, married and raising their own children, I have a hard time adjusting to just the two of us. I usually make enough for two meals, which is good, and we reheat the dinner next day. Just when you think you have it down pat, they all show up for a visit. Back to square one again. My freezer is stocked with small portions of meats and when company comes, I have to go shopping again. Will it ever end????
There are many, many people who are great cooks but who would be completely lost in a restaurant situation. Cooking for friends and family at home is very different to cooking in a restaurant.For example, you may cook an amazing roast dinner at home for 6 family members. It may take you 3 hours to make. In a restaurant, you might have a couple coming in at 7 who want 2 roasts. An hour later a group of 10 come in wanting the roast. 5 minutes after they order it another 6 customers want it. They shouldn't have to wait for 3 hours for you to prepare the food.In your restaurant you would also have a few other main courses on the menu, plus starters and desserts. This is what makes being a chef in a restaurant very much more than just being a great cook. At home you can just serve up the food when it's ready. In a restaurant, most things are prepared in advance. You can only learn to do this by working in a restaurant or by going to college.In theory, you could look up how to do these things online, but you’d probably notice very quickly that you're way out of your depth.
What is the difference between Red cooking wine and dry red wine?
the difference is the salt in the cooking wines!! they are not good drinkable wine so they are salted and labeled "cooking wine". wine is found in the alcohol section of grocery stores and pharmacies. it is also found in liquor stores. if you could not find it you were in a little store that does not have a liquor sales certificate!!
There is a family recipe that I'm not allowed to share, though I definitely intend to give it freely to the world after everyone who still cares about the secrecy finally passes on.Back in the sixties my grandfather on my dad’s side was on the board of directors for Squib Pharmaceuticals in New York. He was dining with family at The Four Seasons and really enjoyed the mustard sauce that came with his meal, so he asked for the recipe. The proprietor was familiar with my grandpa since he dined there regularly.They made a deal— he could have the recipe in exchange for a heart surgery.That's a pretty hefty price for some mustard sauce. So it has stayed in the family ever since. I've still got a few relatives that think of the exchange as a sacred vow, so I'll honor their preference until that generation is gone.In the meantime, I've used the recipe twice. It stinks the house up to make it, so I'm not often tempted to dig it out of the old files. I've also found better mustard sauce recipes that don't leave my kitchen in disastrous shape afterwards.Check back with me every few years. Sooner later I'll post it. But, again, you might do better with something out of the Better Homes and Gardens catalogue.