tag:blogger.com,1999:blog-31124811227424950342024-02-21T00:01:17.550+08:00Cooking TipsUnknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3112481122742495034.post-69994760783619225402011-01-26T19:08:00.000+08:002011-01-26T19:09:30.632+08:00How to kill crabcooking tips<br /><br /><br />How to kill live crab:<br /><br />1. Turn over the crab back side.<br />2. Use a stick/ chopstick target onto the triangle peak there stab it hard.<br />3. Sooner, the crab will be dead after that.<br />4. Remove crab shell and dump away all inner visceral.<br />5. And then apart crab clamp and legs with body.<br />6. For ease to eat, use cleaver crack off the surface of the crab clamp by the way.<br />7. Use clean water rinse off the cut crabs.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3112481122742495034.post-78084886149332649232010-10-23T19:02:00.000+08:002010-10-23T19:03:16.961+08:00How to slice a hard boiled eggcooking tips<br /><br /><br /><span style="font-family:Verdana;"><span style="font-size:-1;">When slicing a hard boiled egg, try wetting the knife just before</span></span> <span style="font-family:Verdana;"><span style="font-size:-1;">cutting. If that doesn't do the trick, try applying a bit of</span></span> <span style="font-family:Verdana;"><span style="font-size:-1;">cooking spray to the edge.</span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3112481122742495034.post-59356339486353488542010-10-23T19:00:00.000+08:002010-10-23T19:01:05.635+08:00How to get more juice from a lemoncooking tips<br /><br /><br /><span style="font-family:Verdana;"><span style="font-size:-1;">Microwave a lemon for 15 seconds and double the juice you get</span></span> <span style="font-family:Verdana;"><span style="font-size:-1;">before squeezing.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3112481122742495034.post-53280567222664941652010-10-23T18:53:00.001+08:002010-10-23T18:58:09.952+08:00To make your own corn meal mixcooking tips<br /><br /><br />Combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3112481122742495034.post-42061732335903185672010-08-18T22:02:00.001+08:002010-08-18T22:04:48.437+08:00How to hard cook eggs without cracking themcooking tips<br /><br /><span style="font-family:Times New Roman,Georgia,Times;"></span><br />how to hard cook an egg:<br /><br /> * Use fresh eggs, preferably organic or grain fed, as they peel more easily once cooked. They also have better texture<br /> and flavor.<br /> * Handle like eggs. Or nitroglycerin.<br /> * Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.<br /> * Simmer eggs. A roiling boil is too violent. Call them "hard cooked" instead of "hard boiled" and you'll remember<br /> this hint.<br /> * Don't crowd the pan. The eggs will knock each other and crack.<br /> * In a saucepan, bring enough water to cover the eggs to a boil. With a slotted spoon, lower the eggs into the water. Quickly, bring the water back to a boil. Lower the temperature to medium heat and simmer exactly 10 minutes. Remove the eggs with a slotted spoon and plunge into a bowl of cold tap water. The cold water will stop further cooking and create a gap between shell and egg for easier peeling. You may put the eggs right into a color bath now if you wish.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3112481122742495034.post-70912989604568485742010-08-18T21:54:00.003+08:002010-08-18T21:57:47.758+08:00Storing Cheesecooking tips<br /><br /><br /><br />Store cheese in your refrigerator, which approximates the<br />temperature of aging rooms. Keep it wrapped tightly in plastic,<br />away from air. Air helps mold grow on cheese. If you get a little<br />mold on the outside, just cut it off.<br /><br />Bring cheese to room temperature before melting. Melt cheese<br />over a low heat to help prevent toughening and separation of<br />oils and liquids.<br /><br />Most ripened or aged cheese is low in moisture content and<br />can be frozen without drastic flavor and texture changes. Thaw<br />slowly in the refrigerator for 24 hours or more. If frozen for<br />several months, the cheese may dry out somewhat and become<br />crumbly when thawed.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3112481122742495034.post-51661211481465601722009-09-16T13:01:00.008+08:002010-08-18T21:53:44.814+08:00Cleaning a Prawncooking tips<br /><br /><br /><br />How to clean a prawn<br /><br /><br />- Cut away the head and then the tail.<br /><br />- Use a tooth-prick to carefully dig out the veins.<br /><br />- If you are shelling the prawns,simply use a small knife to slit along the back of prawn to remove veins.<br /><br />Decide whether to retain or remove head/tail according to your menu.<br /><br /><br /><br /><br /><div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/e3963edb-9643-4331-9d37-2bdc9279c7eb/" title="Reblog this post [with Zemanta]"><img style="border: medium none; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=e3963edb-9643-4331-9d37-2bdc9279c7eb" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3112481122742495034.post-29988486044250353382009-09-16T12:50:00.005+08:002009-09-16T12:57:38.014+08:00Preparing Chinese Mushroomcooking tips<br /><br /><br /><img src="http://farm4.static.flickr.com/3044/2747142454_10508f7f6e_m.jpg" alt="Soaking Chinese Dried Mushrooms" style="border: medium none ; display: block;" width="240" height="230" /><br />Chinese mushroom is highly nutritious. Most use hot water to soak mushroom and think this is a faster way to soften it.<br />In fact,soaking in hot water will lose its nutrients. Soaking for too long will also deteriorate the taste.<br /><br /><br /><br /><div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/f18df27d-99d5-4e02-a2ef-9c5aea009d97/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=f18df27d-99d5-4e02-a2ef-9c5aea009d97" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3112481122742495034.post-48734616075299132272009-09-16T11:57:00.000+08:002009-09-16T12:07:17.767+08:00Cleaning a Crabcooking tips<br /><br /><br /><br />How to clean a crab<br /><br />- Grip one of the pincers and tear open the rear shell and cut the body into halves. Set aside.<br /><br />- Cut off the pincers' rope. Crack and cut off the pincers.<br /><br />- Tear apart the shell from the body.<br /><br /><a href="http://www.flickr.com/photos/51035597937@N01/3081928616"><img src="http://farm4.static.flickr.com/3207/3081928616_4a42503870_m.jpg" alt="cleaning crab" style="border: medium none ; display: block;" width="240" height="160" /></a><br />- Remove all intestines from the shell.<br /><br />- Remove the shell's edges.<br /><br />- Remove the two rows of feathery gills and clean thoroughly under running tap water.<br /><br /><br /><div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/68d4f22a-0d2a-4f34-a989-9cae629616a2/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=68d4f22a-0d2a-4f34-a989-9cae629616a2" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3112481122742495034.post-57787568930886133952009-09-16T10:06:00.001+08:002009-09-16T12:58:25.707+08:00Tips for Brief Deep-fryingcooking tips<br /><br /><br /><br />Brief deep-frying means the prepared ingredients are deep-fried briefly in boiling oil until half-cooked before cooking as to enhance their aroma and texture.<p class="zemanta-img zemanta-action-dragged" style="margin: 1em; float: right; display: block; width: 250px; text-align: left;"><a href="http://www.flickr.com/photos/88893304@N00/66530600"><img src="http://farm1.static.flickr.com/30/66530600_d440b6fdbb_m.jpg" alt="Deep Frying Turkey" style="border: medium none ; display: block;" width="240" height="180" /></a><span class="zemanta-img-attribution">Image by <a href="http://www.flickr.com/photos/88893304@N00/66530600">nukeit1</a> via Flickr</span></p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />- The oil should cover ingredients.<br /><br />- The oil should be in high temperature.<br /><br />- Add ingredients along the wok side.<br /><br />- Take note for the 'sound'. If the sound is getting lower,the fluid of ingredient has vapoured out,so the ingredient should be removed immediately. <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/e67c33e4-2e97-4959-9976-b5b6c804e3fa/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=e67c33e4-2e97-4959-9976-b5b6c804e3fa" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div>Unknownnoreply@blogger.com0