What can be done to remedy this? Should I just wrap the bacon in tin-foil? I've yet to fully master "timing" when it comes to cooking two different parts of a meal at the same time
I render off the necessary fat over low heat, then remove the bacon strips, increase the heat, and fry using the rendered fat. When nearly done, I return the bacon to the pan to crisp it before serving.
Of course, you could also just save the grease from one batch to use with the next, thereby ensuring you always have both fresh-cooked bacon and (reasonably-fresh) grease to use without having to produce the former before the latter.
Turn your oven on as low as it will go. Put the cooked bacon in there, it will keep warm.
' on cooking shows) unless otherwise qualified (eg, 'plain, strong flour') in which case it just means 'not self-rising'. Note that AP flour in the US South (eg, White Lily brand) tends to be softer than... it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US... be known in the UK as groundnut oil. Legumes (US) are pulses (UK). 'Legume' may refer to the plant and not the seeds (lentils, beans, etc). Boiling potatoes (US) are waxy potatoes (UK, US). This refers
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging. When I got home I noticed the details of the label which opens a whole raft of questions: I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct? If that's true, is the whole aging process done in these vacuum-pack bags? If so, could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more
. Put a few big spoonfuls of cucumber salad into it. Eat it and smile. So, what the heck have I been cooking? ...I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called... my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice
the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half
idea why I cannot get it right or what I may be doing wrong? Is there a sure procedure to cook chicken soup to make sure it cooks fully every time? .... On occasions I have managed to cook it all white but this is the exception not the rule. Does the size of pieces make a difference as to how well it cooks? Does size make a difference as to how I should cook it? e.g. should large pieces be cooked slowly while smaller pieces be cooked fast? Does the speed at which I bring to a boil affect the cooking? Should I bring it to a boil slowly or is it ok to do
potatoes and beets. I've tried some of the tips mention on the Chowhound. I've tried a variety of heat settings but I haven't found the sweet spot of heat and time just yet. With those two variables I really...Specifically for sweet potatoes, I'd like to get crispy fries via the oven rather than a fryer. Here are some pointers I've read in other recipes: Cuts must be as equal as possible to ensure even cooking Wash off excess starch / let raw fries sit in a bowl of cold water to remove excess starch Also, I just purchased a mandolin so I'd like to hear any techniques/advice on getting crispy
and with the index finger peel the back off the shrimp. Done. Do you use the same method as I? Should I apply another method for cooked shrimp? Edit I've had no luck with another batch of shrimp. This time...I'm not very good at peeling shrimp, but I've been practicing lately with raw shrimp. I have the theory that raw shrimp are peeled more easily than cooked. Every time I try to peel a cooked shrimp, the flesh sticks to the skin. Is there a way to peel cooked shrimp easily? As for method, I guess it's the same for cooked as for raw. Take the head off. Take the tail between thumb and index
I froth my milk using the steam wand on my espresso machine. With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time. However, when I instead use a local, grass-fed, organic whole milk (whose flavor I prefer to the national brand), I am only able to produce a perfect micro foam about 20% of the time. What could be causing this? Could it be differences in the fat content? (They are both labeled "whole".) Does it have something to do with the fact that the national brand was likely from grain/corn-fed cows, whereas the local brand is grass