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Cookery Tips

Here are recipes with a guideline of: Simple, from skratch, make food.

Cookery Tips  |   Main Meals  |   Salads  |   Breakfasts  |   Deserts  |   Sandwiches  |   Drinks  |   Barbeque  |   Fruit & Nuts  |   Sauces  |   Herbs & Spices  |   Miscellaneous Recipes

Advice

Cooked? - Turn it off
Cooking? - Pre-heat first
Knife? - Use a chopping board
Blunt? - Sharpen it
Hot? - Use heat proof gloves

Frying? - Use melted butter
Boiling? - Kettle heat water
Dirty? - Clean up
Expired? - Throw it away
Broken? - Get a new one


Add time while cooking and CREATE an enjoyable experience

Food, Drink, X and; The Cycle

Salad: Health+Energy (Over: Help)
Enviroment: Work (Over: Cooldown)

Dairy: Energy Balance (Over: Strength)
Wheat: Health Balance (Over: Mental)

Alchol: Cooldown (Over: Pushing)
Snacks: Encuragement (Over: Disolving)

Rebirth: Strength in Lack (Over: +Mental Momentum)
Required: Over Maximum (Over: Physical Hunger)

Speed: Fast Health Regeneration (Over: Mental Aware)
Health: High Damage Risk (Over: High Usage)

Over: Substaining Physical (Over: Physical Sensitivity)
Benefit: Tactical Self Sacrifice for Cycle

Risk: Health and Damage for Cycle
Process: Using Risk for Result with Health+Energy (Over: Help)

Relative: Destruction (Over: End)
Result: Restart (Over: End)

Cycle: Relative (Over: None-in-Existance)
Balance: Small (Over: Exude)

Hunger: Eat (Over: Compression)
Compression: Food (Over: Should eat less BUT thirsty)

Risk: Pressure release issues (Moving pose)


Vegetable: Physical Health (Over: Fuel)
Meat: Physical Energy (Over: Work)

Fruit: Mental Health (Over: Cooldown)
Sweet: Mental Energy (Over: Encuragement)

Fish: Bone (Over: Hardness)
Seed: Skin (Over: Balance)

Death: Strength in Majority (Over: +Physical Momentum)
Required: Over Minimum (Over: Mental Hunger)

Speed: Slow Health Regeneration (Over: Physical Aware)
Health: Low Damage Risk (Over: Low Usage)

Over: Substaining Mental (Over: Mental Sensitivity)
Benefit: Tactical Harm Avoidance for Cycle

Risk: Speed and Improvement for Cycle
Process: Using Fuel for Deteriation with Work (Over: Cooldown)

Relative: Solution (Over: Repeatitive)
Result: Reliance (Over: Reliant)

Cycle: Relative (Over: Destruction)
Balance: Big (Over: Obsorb)

Hunger: Drink (Over: Decompression)
Decompression: Drink (Over: Should drink less BUT hungry)

Risk: Pressure build issues (Holding pose)


Know food and drink too provide more BENEFICIAL experiences


Cooking Tips
Allowing time for cooking and not rushing the process with risks of burning offers better taste results.
Measure the food amount by how much you can eat TIMES the amount of people cooking for.
Measure mixtures by how tasty your able make it EQUALS how much your going to need too cook it.
Keep foods warmer under the grill or heat plates and bowls before serving the food with the grill at a low temperature.
Warm up bread or cakes for 5 to 15 seconds in a microwave and they become soft, quickly.
Turning cartons, tinned foods and bottled drinks upside down before opening mixes the settled ingredients on the bottom for a taste as intented.
Allowing food and drinks too cool to a suitible temperature before eating and drinking too avoid burning taste buds providing more ability too taste.
You should not need to blow on your food too cool it down before eating.
By having clean teeth, tongue and gums improves the ability too taste food better, by using a tooth brush, tooth paste and mouth wash will help.
Eating to fast will cause slower diguestion, possible stomach ache, less enjoyment of eating and toilet difficulties.
Spray and regular use of 'Flying Insect Killer' around a open window will help keep flies away.
Kill and keep flying insects away by installing a 'Kitchen Fly Zapper' machine.
Make cooking simpler with pre-made products from the grocery or corner shop and customise with other products for sale, add, improve and cook too your taste.
Use only non-magnetic(Glass, Pottery and Plastic) in the microwave; NO magnetics(Metal, Bronze, Copper and Foil) or it will blow up, set fire or break.
Filling the kettle with less water and will reach boiling faster and uses less electric.


Cooker
Keep hobs clean from spills and burnt on food ensures a constant temperature and will heat up better.
Burning off oil and grease spit on the grill heating element by turning up to a high heat until the smoke stops will help maintain a constant temperature.
Remove hard and burnt on foods from a frying pan or sauce pan by heating butter or margarine to boiling and wipe clean with paper tissue or cloth while being careful of the high heat.
Avoiding permanent scarring yourself from burning on high heat by running cold or cool water on the burnt area for a minute or two.
Breathing burnt gas air from gas cookers may cause breathing issues, colds and runny nose problems.
Warming up oven, grill, frying pan or deep fat fryers before adding food will cook to a better quality and an more enjoyable eating experience.
Leaving oil out in the kitchen will evapurate into the air, stick and smell, such as; deep fat frier, frying pans and grill tray.
Make sure the cooker is turned off by conducting good practise and remember too turn off at the main switch also.
Closing the grill door when hot may produce burnt oils to stick on the heating element and heat to a lower tempature than set too which will require burning or cleaning off.
Grilling on tin foil provides tender meat results, also cooking underneath from extruding juices wheather making holes previously or not
Do not leave the building with the cooker on as there is many distractions and your food could get burnt or the house may burn down


Sticking Foods
Heating butter, vegetable oil, sunflower oil and water before cooking will help from sticking and cook for a better quality.
Keep butter or oil heated for a reasonable amount of time in a frying pan before adding foods will help them not to stick.
Greasing cake and pastry dishes with fat, butter or margarine then covering with flour before adding foods will prevent sticking.
Keep cookery equiptment clean from burnt foods will help prevent sticking.
Scratching on non-stick frying pans and sauce pans will make food stick, use plastic or wooden spoons or spatulas to prevent scratches.


Reducing Fat
Consider using the grill rather than a frying pan and you may find your cooked food taste improved.
Avoid adding chemicals, sugar and sweeteners into drinks and foods you eat which your body turns into fat, pushed and sweated out by exercise and activity.
Piercing meat, such as sausages, pork, chicken and steak with a knife will allow release of oil and fat when cooking and less spitting.
Removing the white fat from bacon, gammon, steak, pork chops and under pork skin with a knife before cooking and throw it away.
Cooking food correctly and find your body will diguist easier than raw or under cooked foods.
Sugar is difficult on diguestion and burning off with no activity, eat less sugar products and improve motivation, diguestion and avoid keeping on weight with no activity.


Gaining Weight
Whole milk naturally has all required for the body to disguist while tasting better than semi-skimmed or skimmed milk that may help gain weight.
Eating of dairy products, such as; cheese, milk, yogurt, butter, margarine, eggs, mayonnoise and cream makes body fat too maintain energy for general activities.
Fried foods of such as; eggs, bacon, gammon, burgers, steak, pork chops and lamb using cooking oil, melted butter or margarine in a frying pan will help keep on fat and energy up for time consuming physical activities.
Balancing meals throughout the day and advoid over-eating of breakfast, lunch and main meals with basic activities will help gain weight gradually over time.
Sugary sweets, crisps and chocolate stimulate mental focus and boost energy for short periods for help with normal activities, eaten over time with moderation will improve weight gain.
Activity after eating meat and starch products, such as; Steak, Lamb, Pork and Chicken along with mash or roast potatoes, chick peas, kidney beans, butter beans, pasta, bread, chips or fries for building strength.


Washing up
After finished cooking, cleaning before food dries on and sticks will make it easier to wash up.
Using warm water will soften dried on foods quicker, helps cleaning products work and cut through grease more than cold water.
Crockery, stone, pottery or glass dishes and bowls can crack or break when changed from cold to hot temperature quickly or hot to cold.
Washing up by hand is quicker, more effective and offers cleaner dishes than a dishwasher and spraying water for hours while using a lot less.
Washed dishes should not have bubbles on or risk your food tasting of washing up liquid, rinse with cold water to remove them.
Remember when washing by hand to clean the bottom of your dishes and glasses to make sure they are correctly cleaned.


Fridge Freezers
Remembering too turn the temperature up or down when the weather gets warmer or colder as the seasons change through the year too keep them cool.
Taking out ice from inside will help the fridge to work correctly and operate better.
Remove ice easier by turning off the fridge or freezer and allow time to begin melting before will help removal.
Cooking of frozen, frosty and icy foods will risk frost-bitten, wetter, damp, soft and watery cookery results.
Defrosting food first will evapourate any defrosted water through the cooking process.
Keeping snacks in the fridge, such as; Chocolate, Sweets and Crisps prevents melting, softness and more of a crunch.


Vegetables and Fruit
Store in a cool temperatured place thats dark and away from light or inside a fridge and help keep them fresh longer but not cold enough to freeze.
Once cut open, keep them fresh by sealing in an airtight container, with cling film or foil and put inside a fridge or cool dark place.
Rippen at room temperature, in a lit room or under sunlight and away from cold, dark places will aid growth and become ready to eat faster after picked.
Cook vegetables by evapourating a small amount of water in a sauce pan for firmer and tasty cooked vegetables rather than boiling.
Boil vegetables slightly, remove, cover in oil or herb and spice margarine and finish in the oven for crisp and tasty roast vegetables.


Dairy Products
Keeping items of eggs, milk, cheese, cream, butter and yogurt in a cool place or fridge will remain edible for a longer time period.
For spreadable butter, keep in warmer tempertures, air tight, away from the cold. A butter dish will help.
Butter is good for pastry, cakes, frying, also, during plain meat or vegetable cookery.
Margarine is good to make seasoning for meat before cooking, herb and spice mixtures for breads or vegetable oven cookery and spreading.


Herbs & Spices
Putting inside a dry and sealed container making sure they cannot soak up moister from the air helps keep spices fresh.
Giving time in sauces, salad dressing and meat seasoning from there dried state and blending occasionally by stirring to release and improve flavour.


Potatoes
Rinse freshly cut chips or fries under water removing the potato startch and drain from water before cooking in a deep fat frier creates more crispy chips or fries.
Use a mixing bowl, adding freshly cut chips or fries and stir in cooking oil enough to coat lightly will allow better cooking in the oven.
Boiling peeled potatoes in water, removing before they become soft and coat in Roast Potato Seasoning[i] for cooking in the oven makes ideal roast potatoes.
Peeled potatoes will boil quicker when cut into smaller chunks rather than large or whole ones.
For more healthy and crispy chips or fries dry off oil after deepfat frying with paper towels.


Meats
High temperature and speedy cooking leaves the inside raw and burns the outside that may leave bacteria and cause health problems.
The thicker your meat product is the more time and difficultly you will have to cook to the inside and middle correctly.
White meat will become drier the more cooked with less juices held and contained inside.
Covering meat in foil with surrounding space offers less drier and more tender cooking results when using the oven.
Raw and uncooked meat remain fresh longer at cool fridge or freezer temperatures and sealed air tight that will avoid possible bacteria infection.
Meat should not have blood visible in the middle after cooking that could pass on illness or other problems.
Washing hands regually when handling raw meats and prevent spread of desiese, risk of sickness or flu.



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