WHAT DO YOU CALL A COOK RECIPES
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HOW TO COOK NEEPS | TINNED TOMATOES
The best way to cook neeps
Provided by Jacqueline Meldrum with kind permission
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Number Of Ingredients 3
Steps:
- Carefully peel the turnip with a sharp knife. Make sure it's on a level surface that won't move about and be careful of your fingers. It's a tough beast to cut. Cut into thick slices about 2 cm wide, once again being careful. Once you've cut into slices, cut it into 2cm strips, then into cubes. In a large pot cover the chopped turnip in enough salted water to just cover it. Bring it to the boil, with the lid on, then remove the lid and simmer for roughly 15 minutes until tender. It may need a few minutes more. Do not overcook it. Drain well and return to the pot.Mash until smooth with the butter and season with salt and pepper. Taste to check the seasoning is right or if you need to add a bit more. Serve and enjoy!
- In a large pot, cover the frozen turnip in enough water to just cover it and salt the water. Bring to the boil, then reduce the heat to a simmer. If it is a small dice, it could be cooked in as little as 4 minutes after the water has come to the boil. If it's chopped a bit bigger, it will need longer. The secret to good neeps from frozen turnip is to drain them well. Pour the cooked turnip into a colander and shake really well to remove as much water as possible. Leave it to steam dry in the colander for a couple of minutes before pouring back into the dry pan. Mash until smooth with the butter and season with salt and pepper. Taste to check the seasoning is right or if you need to add a bit more. Serve and enjoy!
Nutrition Facts : Calories 76.54, FatContent 8.64, SaturatedFatContent 5.47, CarbohydrateContent 0.05, FiberContent 0.02, SugarContent 0.01, ProteinContent 0.10, SodiumContent 142.35, CholesterolContent 22.90
DICTIONARY OF COOKING TERMS - GOOD HOUSEKEEPING
From goodhousekeeping.com
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THE DIFFERENCE BETWEEN A COOK AND A CHEF - THE RELUCTANT ...
Jun 15, 2011 · To most people, a cook and a chef are the same thing. The two terms are used interchangeably to indicate someone working away in the kitchen, regardless of whether that individual is cutting vegetables or masterminding the entire menu. For those who work in the culinary field, however, there is a big difference.
From reluctantgourmet.com
From reluctantgourmet.com
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GLOSSARY OF COOKING TERMS | BETTER HOMES & GARDENS
Apr 02, 2020 · To cook food in hot cooking oil or fat, usually until a crisp brown crust forms. Pan-frying uses enough oil to lightly coat the bottom of the skillet. The surface of the food browns and, if coated, turns crisp. To deep-fat fry (or French fry) is to cook food until it's crisp in enough hot fat or oil to cover the food.
From bhg.com
From bhg.com
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CHEF VS. COOK - ARTICLE - FINECOOKING
Sep 09, 2011 · It will also probably mean that you can stand for 8 to 16 hours at a time without more than a couple of short breaks. And, most importantly, it means that what you do make, you can make over and over again and have it taste pretty much the same as when you made it 2000 dishes ago. Consistency is vital for a chef, but not necessarily for a cook.
From finecooking.com
From finecooking.com
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GLOSSARY OF COOKING TERMS | BETTER HOMES & GARDENS
Apr 02, 2020 · To cook food in hot cooking oil or fat, usually until a crisp brown crust forms. Pan-frying uses enough oil to lightly coat the bottom of the skillet. The surface of the food browns and, if coated, turns crisp. To deep-fat fry (or French fry) is to cook food until it's crisp in enough hot fat or oil to cover the food.
From bhg.com
From bhg.com
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DICTIONARY OF COOKING TERMS - GOOD HOUSEKEEPING
Apr 12, 2007 · Al dente: Pasta cooked until just firm. From the Italian "to the tooth." Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry. Baking powder: A ...
From goodhousekeeping.com
From goodhousekeeping.com
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CHEF VS. COOK - ARTICLE - FINECOOKING
Sep 09, 2011 · It will also probably mean that you can stand for 8 to 16 hours at a time without more than a couple of short breaks. And, most importantly, it means that what you do make, you can make over and over again and have it taste pretty much the same as when you made it 2000 dishes ago. Consistency is vital for a chef, but not necessarily for a cook.
From finecooking.com
From finecooking.com
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57 RECIPES EVERYONE SHOULD KNOW HOW TO COOK | GOODTOKNOW
Apr 11, 2021 · An easy recipe you should know how to cook, everyone loves a creamy, buttery mash potato with their meals every now and then. It's hard to get the perfect mash potato but our recipe gives yo uperfect results every time. All you have to do is boil the potatoes until soft, drain the water and then mash until your heart's content.
From goodto.com
From goodto.com
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RECIPES THAT USE A LOT OF MILK | FN DISH - BEHIND-THE ...
Mar 31, 2020 · First, a cooking tip: Some recipes may call for whole, reduced-fat (2%) or low-fat (1%) milk, but you can generally use them interchangeably. Simply recognize that there may be differing results ...
From foodnetwork.com
From foodnetwork.com
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WHAT IS CARDAMOM AND HOW DO YOU USE IT? | ALLRECIPES
Aug 09, 2021 · Sometimes, a recipe may call for a whole crushed cardamom pod to be added during cooking, and discarded afterwards, much as you would do with bay leaves. The pods contain hard, black seeds that are usually dried and ground to make a powder.
From allrecipes.com
From allrecipes.com
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THIS WEBSITE TELLS YOU WHAT TO COOK BASED ON WHAT YOU HAVE ...
Mar 19, 2021 · All you have to do is enter the ingredients you have (or just the ones you want to cook with), and it will give you recipe options with those ingredients. The site has hundreds of ingredients in ...
From popsugar.com
From popsugar.com
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16 HILARIOUS FOOD JOKES THAT ONLY A DAD WOULD LOVE | TASTE ...
Jun 07, 2018 · What do you call a fake noodle? An impasta. (Though, these incredible pasta recipes are no joke!) What did the baby corn say to its mom? Where’s my popcorn? Why couldn’t the sesame seed leave the gambling casino? Because he was on a roll. What does a nosey pepper do? Gets jalapeno business. Feeling spicy? Try these jalapeno recipes.
From tasteofhome.com
From tasteofhome.com
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HOW "DIVIDED" IS USED IN A RECIPE - THE SPRUCE EATS
Jul 04, 2019 · Some recipes require you to layer ingredients, or there may be two components to a recipe that share the same ingredients, so you will need to add only a portion of the total at a time. A good example of this is in a macaroni and cheese recipe, where you might see "6 tablespoons butter, divided;" the first 4 tablespoons of butter will be used ...
From thespruceeats.com
From thespruceeats.com
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WHAT PART OF THE SCALLION SHOULD YOU USE IF THE RECIPE ...
Apr 24, 2019 · When you’re cooking with scallions, also known as green onions, oftentimes the recipe won’t specify whether you’re supposed to use the green part or the white part. It was no surprise, then, that the question surfaced on the call-in portion of Milk Street Radio recently, and hosts Sara Moulton and Christopher Kimball were at the ready.
From 177milkstreet.com
From 177milkstreet.com
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CHEF JOKES - COOKING JOKES
Cook a man a fish and you feed him for a day. But teach a man to fish and you get rid of him for the whole weekend. My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor. National Personal Chef Day is observed annually on July 16th. The last time Chuck Norris cooked dinner...
From jokes4us.com
From jokes4us.com
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BRAISING BASICS - BEEF
Most braising recipes include a variety of chopped vegetables, such as carrots, celery, onions and garlic. Chefs call these aromatics, and you're about to find out why (your kitchen will soon smell amazing). Add them to a pan and sauté until they begin to soften. If your recipe doesn't call for vegetables, it's OK to skip this step.
From beefitswhatsfordinner.com
From beefitswhatsfordinner.com
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WHAT IS PORK BUTT AND WHAT DOES IT TASTE LIKE? | MYRECIPES
Mar 05, 2020 · Pork butt, sometimes called Boston butt, comes from the upper part of a pig’s shoulder. Since it consists of parts of the neck, shoulder blade, and arm, there’s a lot of connective tissue and fat. Slow cooking takes the cut of meat from tough and fatty to tender and juicy. This is why it’s the cut most commonly used to make pulled pork ...
From myrecipes.com
From myrecipes.com
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