Currently viewing the tag: "Cooking"
Question: How much knowledge of cooking do you need to succeed in culinary school?
I really like baking and cooking, and it would really make me happy to be a chef or pastry maker. How much do i need to know about cooking to succeed in culinary school?
Answer:
Answer by ibu guru
If you have done enough cooking & baking to know you love standing in hot kitchen all day turning out these goodies, you are probably making a decent career choice, and you probably have enough background to succeed in culinary school. Be prepared to learn a lot of new tricks in the kitchen! And to learn how to cook in vast quantities and under tight deadlines. Good luck!
Question: After cooking how long can we freez the cooked food and use it later?
when my wife is going on vacation she cooks different kind of foods specially nonveg. I put in plastic container and freez it and i use it later. It is normal cooking nothing (preservatives) is added in cooking to keep the cooked food in good condition. Maximum how long we can keep cooked food in freezer and use it.
And once i remove from deep freezer within how many hours we have to finish that food. After boiling it nicely can we keep the remainin food in refrigerator again and use it next day.
Is there any need of adding something during cooking to keep the food in good condition. If so what is that.
What are the other things to take care to preserve the cooked food for a long period say few months.
Thanks in advance for all of you who answers my question.
Answer:
Answer by Irina C
as long as it is chilled and sealed it should be good up to but not more than 3 days………it could become contaminated or grow bacteria after that.
A dutch oven makes campfire cooking easy! This video, the second of a series of 3, demonstrates some basic 1-pot meals: chicken stew, beef stew and a pot of beans. For more information about Texas state parks, including free dutch oven cooking classes, visit www.LifesBetterOutside.org.
View full recipe at www.manjulaskitchen.com INGREDIENTS: 1 cup toor dal 3 cups water 1 teaspoon salt ½ teaspoon turmeric 1 tablespoon fine chopped ginger 1 teaspoon mango powder 1 teaspoon garam masala VEGITABLE TARKA 2 tablespoon clear butter same as ghee ½ teaspoon cumin seed ½ teaspoon black mustard seed ½ teaspoon red chilly powder 2 bay leaf Pinch of hing (asafetida) 1 medium size chopped tomato 1 small zucchini chopped about 1 inch long cubes 6 string beans chopped about 1 inch long GHEE TARKA 2 tablespoon clear butter same as ghee ½ teaspoon cumin seed ½ teaspoon black mustard seed 2 bay leaves pinch of hing (asafetida) 4 whole red chilly ¼ teaspoon paprika
Question: Why sometimes cooking use butter instead of oil or both at the same time?
Why sometimes cooking use butter instead of oil or both at the same time? Will it affect the taste? How about in baking?
Answer:
Answer by drewsgatorgirl
Butter and oil together creates a high temp. without burning. If you want to saute at a really high temp, mix the two together. They do not act as substitutes when baking though. They are made of different molecular properties and won’t work!!!
I don’t think it affects the taste, but i like sauteing with both of them so my food has a buttery taste. Remember when you cook with certain oils (Olive in particular) once the temp. of the oil gets about a certain mark (I think it is around 200 degrees) the “Good Fats” are converted to bad fats. So if you were cooking with olive oil to save on bad fat, you might as well use butter and enjoy the taste!!!
Question: In Peruvian cooking, what side dish should be served with beef in an aji sauce?
I’m cooking a surprise dinner for my Peruvian boyfriend and I know this is his favorite entree, but I dont know what to serve it with. I’ve also noticed that most recipes call for chicken instead of steak, am I making a mistake serving steak?
Answer:
Answer by Susan D
Peruvians cuisine seems to include lots of potatoes. What about something with the purple potatoes which are native to the Andes. I am not sure how they would prepare them but you might want to consider doing a very light potato salad with these potatoes, using tomatoes, parsley, celery and onion and a vinaigrette instead of mayonnaise dressing.
Rahat’s Cooking – Pakistani Shawarma (Episode 232) – Part 1 of 2
Question: Are salad oil and cooking oil the same to put in salads?
Are salad oil and cooking oil the same to put in salads?! I’m making a salad the contains this;
1 cup salad oil
3/4 cup sugar
1/4 c vinegar
1/3 c ketchup
2 tbsp salt
3 tbsp Worcestershire sauce
1 onion graded
I’m wondering can I substitute salad oil from to cooking oil? Is this safe?
What can I substitute it with?
Answer:
Answer by pappion
It is safe but could have an unpleasant taste.Salad dressing is usually made with olive oil
Question: What are some good cooking resources for vegetarians cooking for one person?
I hate leftovers, and it’s just me. I’ve seen “cooking for one” books but none that show you how to make anything vegetarian, and I can’t stand to eat meat. Any ideas?
Answer:
Answer by Ahuva G
any good bookstore has vegetarian cookbooks
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Ingredients for Ichigo Daifuku (6 pieces) 100g Shiratamako/Mochiko – Glutinous Rice Flour (3.53 oz) 2 tbsp Sugar 95-100ml Water (3.21-3.38 us fl oz) Katakuriko -Potato/ Katakuri Starch (for dusting) 150g Anko – Sweet Red Bean Paste (5.29 oz) 6 Strawberries (15g/0.53 oz per piece) About Music: Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org