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in large pot a 1/2 c sugar and a pinch of salt makes not so sweet corn-on-the-cob yummy
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I love Stroganoff : )
a mini chocolate bar in a hot cup of coffee with cream is goood!
a mini chocolate bar in a hot cup of coffee with cream is goood!
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When you lift a boiled egg out of the water, if the water evaporates quickly off the shell, it's cooked.
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Matriarch
Almost any recipe can be improved by adding onions, fresh herbs, wine and garlic - unless it's a cake.
Matriarch
If you've made a complete hash of dinner, drink the rest of the bottle of wine and order a takeaway.
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Quote by myself
I love Stroganoff : )
a mini chocolate bar in a hot cup of coffee with cream is goood!
The next time I make stroganoff, you're all invited. We'll have chocolate bars in coffee (or tea) too!
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The same GQP demanding we move on from January 6th, 2021 is still doing audits of the November 3rd, 2020 election.
For a sauce where onion is required here is a way how to avoid unwanted pieces of it in the sauce.. while is on fire with some oil in it and it's getting gold, add some (just to cover onion up) wather in the pot (couple of times) wait to waporise and repeate, wather and salt will get your onion to melt.
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Quote by WellMadeMaleQuote by myself
I love Stroganoff : )
a mini chocolate bar in a hot cup of coffee with cream is goood!
The next time I make stroganoff, you're all invited. We'll have chocolate bars in coffee (or tea) too!
Nudie, I have a toga you can don if you wish to sit at my table.
lol -thanks for the invite and the toga ; )
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Quote by She
For a sauce where onion is required here is a way how to avoid unwanted pieces of it in the sauce.. while is on fire with some oil in it and it's getting gold add some wather in it (coupe of times) and wait to waporise and repeate, wather and salt will get your onion to melt
good tip
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Quote by WellMadeMaleThen Jeff why in god's name do you eat dog food lmao!Quote by stuart1975
To all the health freaks out there shrimp have hidden bad cholesterol in them, even when uncooked.
Do not feed your dog, people food.
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Never, under any circumstances, fry anything while naked...grease splatters...
I made that mistake once...
I made that mistake once...
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Ok, this sounds odd but I have tried it and it really works. When making scramble eggs or an omelet, freeze the butter first. Then mix it in with the eggs, millk and what every else you use. As the butter melts it keeps the egg from binding too close (rubber eggs Yuck) and keeps them fluffy and smmmmmooooooootttthhhh.
Ok, this sounds odd but I have tried it and it really works. When making scramble eggs or an omelet, freeze the butter first. Then mix it in with the eggs, millk and what every else you use. As the butter melts it keeps the egg from binding too close (rubber eggs Yuck) and keeps them fluffy and smmmmmooooooootttthhhh.
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Meringues. For every egg white use 1/4 cup of sugar. Make sure egg white are at room temperature. Once in the oven, don't open until finished
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Caramelize onions and then add fresh or granulated garlic and saute for only a moment longer. You will get the perfect garlic taste.
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Quote by Buc
Note: When cooking spaghetti (I am Italian and this is my pet pev) it should have bit left in it so don't over cook it, normally use half the time you normally do and serve, the heat in it will continue to cook the starch in it and make it mussy (yuck).
Al dente! I so aggre with you Buc, overcooked pasta is yuck.
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Quote by She
Less is always more, do not add ingredients specialy if you are preparing new dish. I have discovered some simple divine recipes!
i love this- the simple pure taste of just about anything is gooood : )
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don't cook bacon naked
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fucking to right thay dont have that here tho 
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Quote by roccotool
To cook the rice just right, use a 2-1 ratio of water (or chicken broth) to rice; for example, 2 cups broth to one cup of rice.
and use a shallower pan
Quote by chefkathleenQuote by LittleMissBitchQuote by chefkathleenQuote by LittleMissBitch
salt meat BEFORE you cook it.
I wouldn't. It'll dry it out more than if you did it at the end.
nah, not really. the salt isnt on long enough to draw out much moisture and the flavor is deeper and richer than if you just sprinkle salt after taking off the grill or out of oven.
Imagine how much more moist your food would be if you waited on salting it. Salt takes water/moisture out of food. That's why it is used for curing meats. Then again there's brining the meat. That's different all round. Or salting 24 to 72 hours ahead of time. Especially poultry.
try salting first, just a few mins ahead of cooking..i assure you will see a difference in flavor and not one in moisture..
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Place your beer in the freezer for 15 mins. before consuming