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26

Once roasted, rather than immediately plunging into cold water, place the peppers in a container with a tight fitting lid, or a bowl covered with plastic wrap. Let them steam for 15–20 minutes or until they cool. This will help the skins come off more easily.


14

If you are intent on cooking the bird whole (as opposed to butchering it into pieces which you can fry in a pan), then your only option would be to braise the bird in a large pot, preferably a Dutch oven. There are myriad recipes online; search for "Chicken in a Pot" or "Braised Whole Chicken". As ElendilTheTall mentioned in the comments above, the only ...


13

It's definitely a very real reaction. I'm not sure exactly what in the squash it is that causes it, but since different people react differently - some people have strong reactions like you, some people have mild ones, and some have no problem at all - it seems to be some sort of mild allergic reaction. It's often called contact dermatitis, but that's a very ...


12

It's not about chemicals on the outside of the fruit; washing the fruit well should take care of that. Whether we eat the skin of any given fruit basically boils down to whether it a) tastes good and b) has a pleasant texture. For example, some people eat the skin of the kiwi, despite it having a hairy texture that many people find unpleasant. Many people do ...


11

Texture is the main reason, but if you're going to be blending the sauce, there can be off-flavors from cracking open the seeds. Even if you don't blend it, they can be these slippery little things that I never much liked growing up. To reduce the amount of waste, you can : cook the sauce, then put it through a food mill to strip out the seeds and skins, ...


8

Do you have a big pot with lid or a pressure cooker? If the chicken fits inside, just put some veggies in the bottom, the chicken, a cup of liquid, salt pepper and herbs and cook it covered during one hour at low fire (maybe 45 minutes if you are using a pressure cooker). Make sure the liquid doesn't evaporate completely or you will burn it; but if you are ...


8

If you don't have a large pot and can't follow ESultanik's recommendation, you're going to need to joint the chicken. Once that's done, you can either shallow fry it (where the oil only comes up a little more than half way up the pieces) or braise it. If you're going to braise it, I'd actually recommend using a recipe that makes better use of the cooking ...


8

That's a manually operated Food Mill/Ricer/Puree-Maker. The Wikipedia Article for Food Mill shows a pic of the same model you have and from that article: Uses of a food mill include removing the seeds from cooked tomatoes, removing pulp or larger pieces from foods (creating apple jelly or any type of purée), and making mashed potatoes or spätzle. ...


6

Being Filipino, I totally applaud you for such an excellent choice of an entree. The enemy of all fried food is moisture. Think of...potato chips. Immediately after you fry, make sure you let the food cool at room temperature before packaging. I would store the lechon in a non air-tight container, like a KFC bucket/box with parchment paper. Paper bags are ...


5

Mango skin has an oil (natural, not an artificial pesticide) that commonly causes a reaction similar to poison oak or poison ivy. Not everyone is affected - your family probably has the good luck to be immune. http://en.wikipedia.org/wiki/Mango#Potential_for_contact_dermatitis


4

It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin gets crispier when you salt it between ...


4

If you have a gas cooktop, you can put bell peppers directly on the burner to blister them. You will need to turn them every few minutes but they will blister quickly. Then steam them in a covered bowl until cool. The high heat will generally blister the skin without cooking the flesh. If you don't have a gas cooktop, you can do the same with a gas grill. I ...


3

You can also spratchcock the chicken (remove the backbone) put in a heavy preferably cast iron, weight it down for a "Brick Chicken" plenty of recipes on the net. This also speeds up the cook time by about 1/2.


3

It depends on the tomatoes. Sometimes the skin and seeds are SO bitter. I recently made a sauce and it was inedible because of the bitterness, so i made a new one with tomatoes from the same batch and removed the skin and seeds and it tasted delicious. Often winter tomatoes are the ones to watch out for. Summer ones tend to be much sweeter and can be used ...


3

They are edible I eat them all the time they are the same ones on the regular Quorn sausages. I prefer to microwave mine though it keeps the skin on and cooks quicker, also it keeps in more of the flavour.


3

I tried a utility knife in the past but that was no good. I also used a long knife [see image] which was sharpened on a grinder but that did not help either. It had a jagged or rough edge which made the same mess as micro-serrations.The fatty meat clogs up the cutting edge and makes it in effect blunt. Then I took the same knife and buffed the edge with a ...


3

You can buy the pig skin from a butcher, any kind will do, even if they still have some fat or meat attached. The way we make them is you buy pork lard from the store and you heat it up, add a lot of salt, or to taste. Fry the pork skin until they look like the ones in the potato chip isle, pretty much just eyeball it. Also, you can add water to the fat, ...


3

To defrost faster, you could put a vacuum-packed item in cold water. Just be sure to keep the water cold--either put the whole container in the fridge or change out the water periodically on the counter. If you don't use water, I'd allow at least 48 hours in the fridge to defrost. Anyhow, please don't attempt cooking in two phases. Botulism is one ...


3

Your proposed method is possibly dangerous, you'd be warming it enough for botulism to thrive, but not enough to kill it. When you cook it, cook it properly and all at once. What I'd suggest is simply cooking it on Friday, then re-heating it saturday, or getting up early enough to cook it through on Saturday. As for when to thaw it if it's a truly heroic ...


3

Okay happened to me too. I did notice a clear gel like substance coming from the squash when I chopped and peeled it, I read that's a natural substance to "protect" itself from damage, like sealing up a cut or wound. I cut up 4 of them, only the first one had this. So may be from varying ripeness. I washed my hands after cutting them all up,(since they were ...


3

You can't. If you want a pepper puree, you have to remove the skins mechanically. Else you get a puree with "scales" of skin inside. You also mention making a stew out of the peppers. The skins are normally not removed for a stew, just eaten along. Many people prefer to not add the pepper at the beginning, but only to throw it in for the last 15 minutes, ...


3

In Chinese roast pork, Cantonese style, kosher salt is placed on the pork skin before roasting to absorb the moisture. (I have also used aquarium salt). My recipe uses vinegar instead of a lemon before the salt goes on. Once the skin has crackled I then remove the salt before serving but you could just leave it on, or if you're not using this method, then ...


3

You could use a searzall with the chicken on a large baking sheet (make sure you have adequate space to do this without accidentally setting anything else ablaze). I usually use one in conjunction with pan-searing, so I'm not sure it could do the total job for you, but you certainly could use the broiler method and then finish up with the searzall (or, ...


3

Black Fibrox is a trademarked brand name for Thermoplastic Elastomers, or TPEs. This is a common plastic substance used to produce "grippy" plastics that feel rubberized, for a variety of applications. Thing is, TPEs were largely invented as an allergy-free alternative to latex. Studies have, to date, not turned up any naturally occuring TPE allergies in ...


3

It is certainly possible using the oven only. For a good crackling you need to have several components - a good layer of fat under the skin, a nice dry skin surface before preparing, sufficient edges on the skin to help crisp the skin, and some salt and oil. There is a lot of debate around how to prepare the skin and the different methods for getting ...


2

I am a violinist and whenever I cut of butternut squash, my skin peels and is so tight that i cannot play. I didn't know how to get it off, but then my daughter came and told me to use packing tape. Surprisingly, it worked! A few peices of packing tape later, 90% of the it was off my hands.


2

I've had this happen before after preparing butternut squash. Once, I also found that my fingers turned shiny. I realized that the wax that was on the butternut squash had gotten on my hands since I had rinsed the squash under hot water before peeling. It was impossible to wash away this wax coating on my fingers, so I just left it on my hands even though ...


2

You'll need a lot longer than 20 minutes that the recipe suggests. For cow tongue, we usually let them sit in a crock-pot for about 4hrs. My guess for lamb tongue is about 90 minutes on low simmer. The skin tends come loose from the muscle underneath when done. The best trick I've found is to cut the skin down the center of the tongue (lengthwise). Use a ...


2

Most Japanese varieties of pumpkin do not need to be peeled. More precisely, most Japanese are content to eat most Japanese varieties of squash unpeeled (maybe rough peeled where knobs are present). I can't really recall treating red kuri any differently, but I don't find it very often, so I can only speak from limited experience. The typical preparation of ...


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