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Nixtamalization! You can try doing it like the Native-Americans and use Lime (not the fruti http://www.cookingissues.com/2011/03/09/mesoamerican-miracle-megapost-tortillas-and-nixtamalization/


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If you are trying to make Pennsylvania Dutch style dried corn, be aware that this is dried sweetcorn, and not a hard corn like maize, dent or popcorn. It was a popular method of preserving sweetcorn before the advent of freezing and canning, and the dish remains popular to this day because the reconstituted corn has a significantly different flavor, robust ...


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One new option came on market. No need to keep watch on Milk, Tea etc: http://www.abaxoenterprises.com/home.html Just put on vessel and it remind you when it is ready.


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Cook it in a pressure cooker for 40 to 50 minutes.


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I cook thick skinless/boneless chicken breasts all the time. And most of the time I am using the frozen variety. I would love to thaw the chicken out in the sink with cool water for a few hours. Do I ever remember to do this? No. So I have tested cooking chicken hundreds of times on the stove top. (Chicken is about 1 pound per and upwards of 2 inches ...


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The truly BEST way to cook meat evenly (frozen or not) would be a "low-temp cooking" process (AKA sous vide). If you can surround the meat with water at exactly the target temperature of the meat (e.g. 60 Celsius for chicken) you don't need to worry about it getting overcooked. Most sous vide restaurants sear both sides of the meat before and/or after the ...


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I will side with your mother here. If you do it right, you'll get better meat. What dries meat out is not the method (baking, frying or boiling), but cooking for too long. If your meat is frozen, and you fry it until the centre is done, the outside will be overcooked. But if you start the meat in a much gentler cooking method with lower temperature, such ...


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I found that putting chicken breasts in a ziplock bag and letting them sit in a bowl of water thaws them fairly quickly "changing the water helps too". Albet not as quickly as a microwave though however in my opinion too long on dethaw in a microwave seems to make the chicken taste off.


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Short answer - you are right on all counts and she's wrong. Tell her that, she'll love it. ;) The longer answer is that boiling a frozen piece of meat, especially one that is thick in the middle like chicken breast is exactly the opposite of what you want to do as you'll cook the outside but the inside will still be frozen, and boiling (as you rightly ...


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Basic electric tea kettles primarily work by turning off when a bimetallic switch in the handle (probably at the bottom, where it will require some steam pressure to have steam travel down to) of the kettle is sufficiently heated to deform one of the metals, turning off the kettle. This switch is heated by steam, and the element itself is typically turned ...


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Pure water boils when its vapour pressure equals atmospheric pressure. Pure water will only boil at 100 degrees at sea level if the atmosperic pressure happens to be 1 atmosphere (760mm of Hg) The boiling point of water therefore depends on two things. 1. How pure it is. 2. What the atmospheric pressure is where the water is being boiled. In general terms ...


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Electric kettles regulate their set temperature with either a thermocouple or a resettable thermal fuse. Both devices are likely good to within 10% of their nominal value, and are affected by the amount of lime scale on the bottom of the pot. That means that the only way to be sure is with a thermometer; used not just once, but every week or two.


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Seconds, not minutes. Just the act of pouring the water will cool it slightly. At sea-level pure water will be 100C at a full boil, the temperature will drop immediately when it's no longer being heated. This is unscientific at best, but just for giggles I put an accurate digital thermometer into a room temperature mug, and brought a couple of cups of cups ...


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Assuming your kettle causes the water to boil (rapid escape of gas/bubbling) and that the water you are using is from a tap (not distilled) then it is very difficult to say exactly the temperature of your water at boiling, but it will be a small amount over 100 Celcius degrees (as impure water has a higher boiling point). To know when your water has reached ...


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When baking whole potatoes I like to pick one up and squeeze it in my hand. If it ruptures cleanly through the centre then it will be cooked all the way through. Surely this method could be used for boiled potatoes in some fashion or another.


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According to The Food Lover's Companion, Fourth Edition, (2007) definition of cookware and bakeware materials, neither untreated copper nor untreated aluminum should ever be used for food storage or preparation. But it does go on to say that most copper and aluminum cookware is lined with a nonreactive metal (stainless steel) to make it usable with ...


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While a fork does well to test potatoes in a pinch, my best results have been to use a thin wooden skewer. Fork tines tend to be tapered and could yield false positive results. Wood skewers are of constant diameter (and round, which is a bonus), once you get past the initial taper.


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~~ On how long to boil potatoes there probably really isn't any hard and fast, one-size-fits-all rule, (rule of thumb), primarily because the very word potato does not mean one and only one thing. There are many different varieties of potato. But potato density varies by type. So generally does potato size. Both of these factors play a crucial role in how ...


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You would probably do best to check the internal temperatures of each and every potato. You can do this with a meat thermometer. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness. [ Source: http://whatscookingamerica.net/Q-A/PotatoBaking.htm ] (That's ...


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A couple of ways: Physical Resistance Test Stick a knife in the potato and if you feel any resistance going in or coming out, it's not boiled thoroughly. Physical Slide Test Pick one up on a fork and if it can't stay on the fork at all they're done. Visual Inner Test Take one of out the boiling water, slice it in half, and see if it's ...


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BobMcgee's answer (the accepted one) is great (as far as it goes), as well as all of the comments. Absolutely salt the water, use stock or add flavorings if you like. You can blanch the beans way in advance of the meal, even the day before. Remove the beans from the ice water, shake to remove excess water, roll them in a paper towel and put them in your ...


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A picture would help also! If your pan has a non-stick coating that is flaking off... I'd recommend to discard it. The non-stickness is compromised and the non-stick stuff is probably not good to eat. That said, in my experience non-stick coatings are sensitive to scratching from utensils... not so much from the food itself. It certainly depends on the ...


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Acid foods such as tomato sauce or egg-lemon soup will corrode aluminum. If your non-stick coating is damaged it will expose aluminum to that corrosion. That can cause the remaining nonstick coating to begin flaking off. Aluminum also reacts vigorously with basic compounds such as sodium carbonate or calcium hydroxide. That makes aluminum a poor choice for ...



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