Yes, if the meat is well cooked. You can either make your mixture with the pork and put it into the raw pie shell and freeze or bake for 1/2 the time and then freeze (once you bring it out of the freezer cook until hot.
Yes and no. It cook evenly food needs rotated, a turntable will eliminate the need of rotating 1/2 way through the cooking.
I’ve had both, and I vastly prefer the one with turntable. A major problem with microwaved food is heating unevenly. A turntable virtually eliminates the problem. Also- put a saucer in your microwave, and put the plate or microwave dish on top of it. It will heat more quickly, and more evenly, because the waves can enter the food from the bottom as well as top & sides.
Not really. Cornichons are spiced slightly differently, and cost more. But, they’re basically the same: tiny pickled cucumbers.
Contrary to popular believe, gherkins are not cucumbers.
Gherkins and cucumbers are related but not the same plant race.
This is a slight difference botanically, but quite a difference in taste and appearance.
Cornichons are indeed harvested before they are fullgrown. After that they are pickled according to a French recipe. This results in pickles that are slightly less salty then the average pickled gherkin.
Lightly toasted bread.
It really depends on the recipe. If you have bread but it’s fresh, just leave the slices out overnight to dry. In meatloaf, you can substitute raw whole oatmeal (regular or quick-cooking)or saltine crackers. In bread pudding, sponge or pound cake. For low-carb breadcrumbs, crumbled pork rinds. In stuffing, cornbread.
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only if u eat it
Fried chicken turns dark brown because of the Maillard Reaction. Fried Chicken is coated in a flour mixture, and flour contains proteins and sugars. When these two substances are heated together they form a number of new molecules that were not originally present. Some of the larger molecules have a brown color. When the chicken is left in the pan for a long enough time, or the heat in the pan is high enough, the reaction proceeds so far that some of the molecules begin to turn into carbon. This is when the coating goes from golden brown, to dark brown, to black. Avoid this by keeping the oil at a moderate temperature so the chicken can cook on the inside without becoming to Maillarded on the outside.
You can also put a whole onion in the grease while frying, it will help keep the grease from actually burning and also helps with the crumbs from sticking and burning on the bottom.
The cost is per square foot. Call a good realtor and get some local information.
Oven at 500 F , foods cook at 200 F if wet with water
Sweet patatoes are cured at maybe 105 F , at very high humidity .
for weeks …If not cured , and you try to cook S’ P’ or Yams ,
you get nothing .
Many foods lose water , then cooking temperature goes up
and starch converts ,,flavor comes out !
From Cindyc40: I always pierce the skin of each sweet potato with a sharp knife and then wrap in aluminum foil. Place on baking sheet (as they can leak) and cook at 400F for about 1 1/2 to 2 hours. Sweet potatoes take at least 2 times to bake done than a regular russet potato.
First, you need to thaw it before baking. Here are thawing a cooking instructions on this webpage:
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=105&id=743