I'm getting ready to heat up a pre-prepared meal (the ones that are kept in the freezer), and the instructions say to place in a pan and cook on high heat for three minutes.
When should the three minute timer start? As soon as I turn on the heat, or after the pan is nice and hot?
If you cook (or bake) using a timer, you should always use preheated equipment. Your stove top may differ from my stove top in terms of the length of time it would take to get to high heat (hell, my stove top wouldn't even hit high heat in three minutes), and this would greatly effect the final quality.
Always preheat, the instructions expect it. Otherwise, it would tell you to put a pan on the stove top, place in pan, and turn on to high heat. Leave for three minutes and remove.
Possible Duplicate: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil, how do the following two sequences differ in the final taste of the food? A Place oil in skillet. Turn on stove and wait for oil to heat up. Place food in skillet. B Turn on stove and wait until it's hot. Place oil in skillet. Oil should heat up in a few seconds. Place food in skillet.
I make two or three dozen muffins a day for various customers. I don't like to use disposable cups, so I grease the pan each time. No matter what I do, after a certain time, my muffin pans end up giving a subtle metal taste to my muffins. I was wondering what would be the most appropriate material for a muffin mold to avoid this situation. I'd be ready to pay the price for a pan that would last significantly longer... Bug which one should I choose?
Many ovens have a timer which allows you to set the start time, so you pop your item in and later in the day it will automatically start cooking it unmanned. But all the oven cooking I can think of requires I preheat the oven before putting anything in it. Is it that preheating is desirable rather than essential, or is it that the timer feature is designed for those few cases where preheating isn't required?
Possible Duplicate: How do you cook a steak like those found in fine steakhouses? hi, I have tried several times to cook steak at home but they were not as delicious and good as they were at restaurants. I used pan to cook that and just a little oil so that it wouldn't stick to pan. the heat was at the low level. what is your advice on this? what type of equipment should I use? grill? thanks.
Currently canning some banana peppers. I have a large stock pot set up with a 3 jar canning rack. I just finished a round of jars in the stock pot and the water was boiling. How cool should I let the water get before I put the next round of jars in to start heating up? I don't want to break my jars by putting them into the pot when its too hot. I realize this is an inefficient way to do this, but I don't have another pot big enough to heat my jars (the only other one that is close currently has my hot vinegar solution in it).
the options that I've disregarded, yet I don't even have a clue where to start at all! I am hoping to hear some good advice on how to select an oven to fit this criteria. -edit- I start doing some more research. And this is one criteria that must be met for me: I want top and bottem heat. However, this is not the case in most ovens I can find, and sometimes it is not specified. Maybe I should conclude...Three months ago I moved to a new apartment. In my old apartment with my old oven, my baked goods turned out pretty well. However, since I moved, my baked goods vary from almost-good to throw
Usually, I put the three layer pork on the table and let it cool before putting it in the fridge to store for later cooking if I could not finish all of them in a meal. (Wonder if I am doing is correct?) However, when I took them out to cook again, I notice that the there is a layer of oil (that looks like rubber). Should I remove this oil or should I wait until it reaches room temperature? Or should I simply just heat it up or how should I reheat them? Three Layer Pork
I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call a stew, but with much less liquid. It's in the crockpot where it should be ready in about three hours. It's not braised chicken, because I did start without the pre-cooking that "braising" implies. I'd be inclined to call it a roast but it's being done very slowly. So, of curiosity, what would be the best term for it? Here's what I did: * wash/scrub and trim four large carrots * eat two tangerines, washing the rinds
is this: Put the hot plate on the bottom rack (of three), running the cord out the bottom. Put wood chips/chunks in a heavy pie pan and place directly on the hot plate's heating element. Put the water pan.... Add additional wood to the pan as needed through the access door. Questions: Do I need the water pan if using this method? I'm reading conflicting information about the purpose of the water... changes. What is the best way to adjust the temperature up or down? My hot plate does have an adjustment knob, but should I also drill some holes in the smoker's lid (it doesn't currently have any