Currently viewing the tag: "cook"
Question: Can I partially cook a turkey then finish cooking it a few hours later?
I have too much to do and not enough time. Can I cook a turkey half way at home, then travel 2 hours and finish cooking it?
Answer:
Answer by john
i wouldn’t your taking a chance bacteria will set in, don’t do it .
Question: How do you cook large mouth bass (fresh water fish)? Need cooking/baking temp,how long,& if flipping is needed?
Need cooking/baking temp,how long,& if flipping is needed.Also what to cook them or flavor them is a plus,but I dont plan to batter them or do anything too fancy.
Whole Bass.
Answer:
Answer by C.M. C
Whole or are the fillets? Actually I am sitting here having a whole baked red snapper.
Chris
Question: Recipes for people watching their diet that I can cook?
Any desserts or light lunches and breakfast. I have all dinner recipes for people like me ‘watching their diet.’ I would like any recipes and tips for watching your diet! Thanks.
Try to keep calories at 1,500. Doctor says thats the best for my weight and body type and height if I want to lose weight/stay healthy. Am trying to avoid too much sugar and carbs. Will eat them, but not many!
Answer:
Answer by cookie
hmm, hard to say without more info. What’s your calorie range and what are you trying to avoide. What is your idea of ‘watching your diet’ Fruit is always a great choice, try to stay away from artificial sweetners as they make your body crave sugar and your trying to avoide that. I usualy have 2 hard boiled eggs, and a piece of fruit for a snack around 10 ish, or some almonds. you can start incorporating holy grain tost and put some canadian bacon or regular lean ham. That’ll run you about 250 calories. yogurt is great for staving the appetite. for lunch i have a piece of lean protein. jenny o sells a whole turkey breast, i take some slices of that and a salad. cottage cheese is great with some tomatos. Pacific makes a great creamy tomato soup which is low calorie. just make sure your eating enough, if your trying to loose weight your body will get used to the calories your on and start retaining. try zig zaging your calories and make sure you give your self a cheat day. cheers!
Question: What is the cooking social where you cook meals for a month?
I had read about a cooking ‘class’ where you can meet with other people, you all cook lots of food in one evening (enough to last a month or a week) and you take home your food and freeze it and then use it for the next month or so. What is the name of this? Has anyone actually done this?
Answer:
Answer by trauma the slipper
I don’t know either,but it sounds like a really great idea…good luck..I’ll be watching for the answers this gets.great question.
Question: For a beginning cook, why does cooking and meal / menu planning seem like such a daunting task?
it’s like… not only do i not really know how to cook… i feel like the planning and shopping is hard to figure out / balance out too. and finding time for it all.
how did you guys start out cooking/menu planning?
Answer:
Answer by dragonrider707
KIS…Keep it simple. It depends on how many you are cooking for but start out by going to a cooking site and finding some easy recipes. Find 7 of them…one for each day and write the ingredients on a piece of paper and use it as a shopping list for your weeks groceries. Make sure you dont double up on things…if one recipe uses 2 eggs and another uses 1 and another uses 4 dont go buying 3 dozen eggs. Just buy 1 dozen and use what you need. Once you learn how to make a few meals this way you can start to modify the recipes by adding or taking away things you like or dislike. For example if you are making a stew you might like to add mushrooms but you might not like carrots very much so you can leave them out. After a while you build up a repertoire of things you can cook and it’s not so hard to figure out what to buy at the supermarket because it is all in your head.
Question: Cooking a Prime Rib at 280 degrees for inside temp 120. How long will it take to cook?
I have a prime rib that is 10 3/4 pound with 5 or 6 ribs. What I’m trying to figure out is cooking at 280 degrees and to be done at 120 degrees how many hours will it take.
I am useing a digital thermometer
Answer:
Answer by Chris G
Those kinds of things will not deal with time, but the JUST the temperature. I recommend just getting a meat thermometer from BedBath and Beyond, Walmart, or some cooking supplier.
And besides, 120 is not enough to kill all the bacteria if there is any. I think 135 is the right temperature to kill all the germs.
But it just comes down to using an internal thermometer. Sorry that there isn’t a time.
Question: Can I cook 2 cakes in the oven at the same time? Will it affect temperature or cooking time?
I have one cake on the top shelf and one on the bottom, both of the same size and same mixture. It’s a fan-forced oven heated to 160C or 320F and the recipe recommends I cook for 45-50mins. Does having 2 cakes in the oven make a difference? Will I need to adjust cooking time or temperature. Will I need to rotate the cakes?
Answer:
Answer by Edna C
No it does not. Only if you have a different amount of batter in one pan.
Question: Im cooking beef wellington 900g, how long do I cook it for and at what temperature?
Im cooking beef wellington tonight, the cut is fillet and it weighs 900g. How long do I cook it for and at what temperature?
Thanks for all your answers!
Answer:
Answer by depps_lover
ELEGANT BEEF WELLINGTON
1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish
(Ask your butcher to trim tenderloin of fat).
(Available at specialty stores).
About 2 hours before serving:
1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.
Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.
2. Thaw pastry as label directs.
3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.
4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.
5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.
6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.
7. Prepare Bordelaise Sauce.
8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.
Makes 10 servings.
BORDELAISE SAUCE:
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.
Question: Need cooking tips. I got hired as a cook and I dont know how to cook?
I applied at Boston market as a cook. I did small prep work where I use to work like cutting things and help make salads, and deserts. But I just learned that what the consider as a prep cook is actually cooking. They said they will teach. But I’ll would like some tips so I’ll become a better cook.
I dont know how to cook. and I’m 18 so I dont have a family.
Answer:
Answer by Amanda
boston markets food is yucky, make it taste better