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Turgor Pressure
Turgidity is the only concept I really kept from middle school science class. All you need is water and cold. (Basically
get your veggies wet and cold.) The cell walls of vegetables swell with water and the entire vegetable becomes crisp.
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Created on:
Jan 21, 2008
From :
jkotting
Views :
48
Comments :
1
Times Saved :
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1 rating
Perfect baked chicken: before and after
Baked chicken is the ultimate comfort food. I've been baking chicken for years and have a foolproof method: bake at 400
degrees for 30 minutes; then bake at 300 degrees for about 35 minutes, depending on how big the chicken is.
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Created on:
Jan 15, 2008
From :
cookinmama
Views :
182
Comments :
2
Times Saved :
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0 rating
Tips for the Perfect Steak
Light the briquettes at least one hour before you expect to grill. Be patient! Good food takes time. If you grill over
direct flames, the heat won't be as intense and consistent, and your food will take on a kerosene taste.
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Created on:
Nov 04, 2007
From :
angel
Views :
91
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0
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2 ratings
Caring for and Sharpening Knives
The first is to use wood or polyethylene cutting boards. Marble, glass, stone, ceramic and other hard surfaces damage knives.
They can dull, blunt or nick a blade. To clean knives, wipe the knife quickly with a nonabrasive cloth or sponge, dry it
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Created on:
Nov 04, 2007
From :
Bond
Views :
67
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0
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0 rating
French Onion Soup Tips
The trick to a great French onion soup is starting with good stock. French onion soup is usually made with beef stock. I've
made delicious soup with stock from the leftover rib bones of a rib roast. Another important element is the proper caramelizat
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Created on:
Nov 04, 2007
From :
Bond
Views :
63
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0
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0 rating
How best to slice meat with a knife
I just make sure the meat is cold if cooked or partially frozen if raw and then use my slicer knife. The blade is thinner
than a chef's knife or french knife. Use a 2-prong fork to hold the meat and then slice away. It takes some practice, but you do
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Created on:
Nov 04, 2007
From :
auntiecoco
Views :
48
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