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Post by mickster on Dec 12, 2006 20:47:52 GMT -5
#18. For large groups of company, it pays to have several electric cooking appliances when the stove and oven are not available, i.e., electric toaster oven, microwave, electric skillet, etc. And cook the appropriate foods in each. Microwaves can cause some foods to become soggy, or dried out. (I'm getting so smart hanging around with you people). ;D ;D
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Post by eiko on Dec 13, 2006 18:24:05 GMT -5
#19 Learn techniques, not recipes. You'll learn to cook many more foods and meals that way. Watch "Good Eats" or learn about Mother Sauces and Master Recipes and other cooking techniques. It will help you when you realize you can't follow a given recipe exactly because you are short an ingredient. And you will totally impress your family and friends with your ability to "improvise" recipes on the fly.
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Post by ironchefcanadian on Dec 14, 2006 9:59:08 GMT -5
#20: Once a year, clean out your cupboards. If there are pantry items you haven't used in a long time, toss'em. If there's dishware or cookware you haven't used, consider giving them to Goodwill or the Salvation Army: if you haven't used them in a year or more, odds are you won't use them at all.
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Post by Arrianna on Dec 19, 2006 12:11:12 GMT -5
#21 When cooking sugar is considered a liquid because it dissolves so easily. So whenever you have a recipe that calls for seperating wet and dry ingredients any sugar is a wet ingredient.
(Alton Brown rocks! ^5)
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Post by Sanji Himura on Dec 19, 2006 16:25:35 GMT -5
#22: The pre-heating function on your electric oven only takes the tempurature of the air in the oven. When the alarm goes off, wait 5 min. to allow the walls of the oven to get up to temp.
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