Well I am making rice pudding for the first time, I got the ingredients and instructions off the internet. Is the starting product supposed to be so little? 1/3 cup of rice is 75 or so ml isnt it.When making Rice Pudding, Is the starting product supposed to look like it Could Fit In A Shot Glass?
1/3 cup of rice would yield about one serving. Perhaps the recipe is written per serving so you can scale it easily to however many servings you want.
OR, is it possible the 1/3 cup is for tapioca rather than rice? Tapioca rice pudding could possibly call for 1/3 cup of tapioca plus one full cup of rice.
BertWhen making Rice Pudding, Is the starting product supposed to look like it Could Fit In A Shot Glass?
Tapioca generally calls for 3 - 4 Tablespoons not cups.
Yes, 1/3 cup is 75 ml.
Here's my rice pudding recipe.
RICE CUSTARD PUDDING
2 c milk
2 eggs
1/3 c sugar
3/4 cup cooked rice
1/4 c raisins (optional)
1/4 tsp salt (optl)
nutmeg to sprinkle on top
Slightly stir eggs, scald milk and add sugar to milk. Add milk mix to eggs. Grease casserole dish. Add rice, raisins, and salt to milk. Mix and pour into the casserole dish. Sprinkle nutmeg on top. Set dish in another dish with 1'; of warm water. Bake in a preheated 300潞 oven for apx 40 minutes. When half cooked (20 minute mark), stir the bottom without disturbing the top very much to mix up the rice. Cook until a knife inserted in the center comes out clean.
(If the rice triples in size from raw to cooked, your 1/3 cup will become the 3/4ths cup that is called for in my recipe).
As the rice cooks it absorbs most of the liquid. The rest becomes a custard.
I hope this helps!
One third cup of rice will three times more when cooked. You have to cook the rice by itself first .
No,I think you did something wrong.
Sunday, December 27, 2009
When making polished concrete, what do you actually do to get the smooth polished/burnished look?
Someone said you have to spend hours working the surface...and then leave it to cure..what does this mean?When making polished concrete, what do you actually do to get the smooth polished/burnished look?
Every time you move an object over the surface of fresh concrete you push the aggregate away from the surface and pull the water and cement toward the surface. when you are just trying to get the concrete into its rough shape, near the beginning of the process, you want to use a wooden or magnesium float to try and get the surface as smooth as you can by moving the float back and forth over the surface of the concrete with the leading edge just barely off the surface of the concrete and moderate pressure. If you are applying to much pressure, or you have the float tilted too far you will ';flick'; the aggregate back onto the surface, if you don't apply enough pressure to the float you will not force enough aggregate away fron the surface to get a burnished finish. If you do not tilt the float at a high enough angle the leading edge will dig into the surface and create a giant gouge. Also, if you want to round over the edges, which is reccomended you will want to use an edger tool during the same time that you are ';floating'; the concrete. You want to use the float until you have achieved a fairly smooth, uniform finish. Then, wait until the surface water has just evaporated and start smoothing with a finish trowel. Finish trowels are always made of steel, they come in many different sizes, some have rounded ends others have square ends. Rounded trowels are primarily used for curved work, like swimming pools, while square trowels are primarily used for flat work, like walkways. The action with a finish trowel is almost identical to that of a float, but you want to keep the leading edge closer the the surface, and you want to use a lighter touch, just enough pressure to level and smooth the surface. You will need to keep going over the surface of the concrete every 5-10 minutes, until the surface has achieved the look that you are trying to get. It is the consistent use of the finish trowel that helps you obtain a polished, burnished finish. Once the concrete has attained the desired finsh it is time to leave it alone and let it cure. Most people think that concrete ';dries'; to harden, but it is actually a chemical reaction that takes place in the presence of water that causes the cement to bind all of the pieces of aggregate together. This chemical reaction starts the moment you add water to cement and is about 99% finished after approximately 1 month. For most purposes, concrete has hardened enough after just a few days that it can be put into use. But, for high-strength applications it may need an entire month to cure before it can be used. To aid the chemical reaction and prevent cracking, it is neccesary to keep curing concrete moist. If the concrete dries out too fast it is suseptable to cracking and it won't obtain its maximum strength. Unless the humidity is exceptionally low, or the temperature is incredibly high, there should be enough moisture in the concrete that you can wait over night before you need to wet it down again, if the weather calls for extra water on the same day that you finished your concrete, give the concrete several hours to harden before you spray more water on it, then cover it in plastic sheeting to help hold the moisture in.When making polished concrete, what do you actually do to get the smooth polished/burnished look?
keep[ going back and refloat it
you have to wait until the concrete has gone off too trowel (plenty of trowelling) it and wait till it cure (till dry)
Quote: ';You can only polish it before it cures. If the concrete is fully hardened then you cant polish it';
WRONG- Concrete can be polished after it is cured. It is becoming a very popular floor finish in commercial construction. Check it out on the web. www.decorativeconcreteofmd.com
You didn't specify if the concrete was cured or not. If so, then you have some good advice by a few of the others. If it is cured it can still be done, with a series of grinding wheels and chemicals.
Letting in cure, is waiting for it to dry, walking on it too soon will ruin the polishing. We had to rent a power trawl and keep traw ling it this there are no lines from the trawl. (Hope you get a better answer from an experienced concrete person.)
getting a glass finish on concrete is not hard. i suggest you build a 48'; x 48'; form out of 2x4's and buy about 10 bags of quickcrete and practice.
you also need an edger, a mag float, and a finish trowel. (go to a hardware store and ask lots of dumb questions too)
put your form on the ground over a sheet of plastic. mix your concrete in a wheelbarrow with a hoe and pour it in the form. when you get the form full, screed it off with a good strait 2x4.
after you get it screeded (it helps to ';saw'; the screed back and forth while pulling it towards you), wait a few minutes and float the concrete with the mag float.
wash off the wheel barrow and hoe, get a glass of tea and rest for a while sitting in the wheel barrow (sit on the handle end with the handles on the ground, its very comfertable)
after about a half hour float the concrete again and edge it.
keep floating/edging every 20 min of half hour untill you cant take your finger and poke a hole 1/2'; deep in your concrete.
when you cant poke a 1/2'; deep hole, the concrete has cured enugh to start finishing.
by now you will have figured out how to hold a float so that it doesnt dig in. the finish trowel is about the same. you want a shallow angle, maybe a half or a quarter degree from flat to the slab. the flatter the trowel, the finer the finish will be.
go over you slab every ten minutes with the finish trowel. i use a sweeping counter clockwise arc with my right hand and a sweeping clock wise arc with my left, but that aint neccessacerly the right way to do it.
you will leave little trowell marks the first time, dont worry about it theyll come out the next time you trowel. you just dont want the trowel marks to look like plow furrows made by a drunken flatlander.
keep going over the slab untill its perfectly smooth, like glass.
it may help to have some powdered portland and a hose with a mist head handy.
if you have alot of little ';bugholes'; and cant work them out, you can GENTLY wet the slab down with a LITTLE water and dust on some portland and keep finishing.
concrete doesnt dry, it cures. concrete will sit for a long time and look like mud, the all of the sudden it will cure very fast. keep this in mind as you go.
when you get done, you will either have a nice little slab that is to slick to walk on, or you will have some thing you can bust up with a sledge hammer and use for back fill.
hope this helps,
possum
add lime powder it changes the surface n makes it very hard n shiny..
use a powerfloat its a propeller type base with trowels on with an engine on that arm coming off with handles and rev lever. ive used them for years all depends on the mix summer winter it has different setting times.once you've can walk on it and leave a small indent its ready for first pass over.leave for a while adjust blades you will know when its finishing when it stops leaving lines
to work the surface get a large brush and dip into the concrete push up and down trying to bring liquid to the top once the liquid is there leave to dry........this is curing........ should leave a nice level smooth surface
not an expert myself but follow this link:
http://www.diynot.com/forums/viewtopic.p鈥?/a>
You can only polish it before it cures. If the concrete is fully hardened then you cant polish it.
Every time you move an object over the surface of fresh concrete you push the aggregate away from the surface and pull the water and cement toward the surface. when you are just trying to get the concrete into its rough shape, near the beginning of the process, you want to use a wooden or magnesium float to try and get the surface as smooth as you can by moving the float back and forth over the surface of the concrete with the leading edge just barely off the surface of the concrete and moderate pressure. If you are applying to much pressure, or you have the float tilted too far you will ';flick'; the aggregate back onto the surface, if you don't apply enough pressure to the float you will not force enough aggregate away fron the surface to get a burnished finish. If you do not tilt the float at a high enough angle the leading edge will dig into the surface and create a giant gouge. Also, if you want to round over the edges, which is reccomended you will want to use an edger tool during the same time that you are ';floating'; the concrete. You want to use the float until you have achieved a fairly smooth, uniform finish. Then, wait until the surface water has just evaporated and start smoothing with a finish trowel. Finish trowels are always made of steel, they come in many different sizes, some have rounded ends others have square ends. Rounded trowels are primarily used for curved work, like swimming pools, while square trowels are primarily used for flat work, like walkways. The action with a finish trowel is almost identical to that of a float, but you want to keep the leading edge closer the the surface, and you want to use a lighter touch, just enough pressure to level and smooth the surface. You will need to keep going over the surface of the concrete every 5-10 minutes, until the surface has achieved the look that you are trying to get. It is the consistent use of the finish trowel that helps you obtain a polished, burnished finish. Once the concrete has attained the desired finsh it is time to leave it alone and let it cure. Most people think that concrete ';dries'; to harden, but it is actually a chemical reaction that takes place in the presence of water that causes the cement to bind all of the pieces of aggregate together. This chemical reaction starts the moment you add water to cement and is about 99% finished after approximately 1 month. For most purposes, concrete has hardened enough after just a few days that it can be put into use. But, for high-strength applications it may need an entire month to cure before it can be used. To aid the chemical reaction and prevent cracking, it is neccesary to keep curing concrete moist. If the concrete dries out too fast it is suseptable to cracking and it won't obtain its maximum strength. Unless the humidity is exceptionally low, or the temperature is incredibly high, there should be enough moisture in the concrete that you can wait over night before you need to wet it down again, if the weather calls for extra water on the same day that you finished your concrete, give the concrete several hours to harden before you spray more water on it, then cover it in plastic sheeting to help hold the moisture in.When making polished concrete, what do you actually do to get the smooth polished/burnished look?
keep[ going back and refloat it
you have to wait until the concrete has gone off too trowel (plenty of trowelling) it and wait till it cure (till dry)
Quote: ';You can only polish it before it cures. If the concrete is fully hardened then you cant polish it';
WRONG- Concrete can be polished after it is cured. It is becoming a very popular floor finish in commercial construction. Check it out on the web. www.decorativeconcreteofmd.com
You didn't specify if the concrete was cured or not. If so, then you have some good advice by a few of the others. If it is cured it can still be done, with a series of grinding wheels and chemicals.
Letting in cure, is waiting for it to dry, walking on it too soon will ruin the polishing. We had to rent a power trawl and keep traw ling it this there are no lines from the trawl. (Hope you get a better answer from an experienced concrete person.)
getting a glass finish on concrete is not hard. i suggest you build a 48'; x 48'; form out of 2x4's and buy about 10 bags of quickcrete and practice.
you also need an edger, a mag float, and a finish trowel. (go to a hardware store and ask lots of dumb questions too)
put your form on the ground over a sheet of plastic. mix your concrete in a wheelbarrow with a hoe and pour it in the form. when you get the form full, screed it off with a good strait 2x4.
after you get it screeded (it helps to ';saw'; the screed back and forth while pulling it towards you), wait a few minutes and float the concrete with the mag float.
wash off the wheel barrow and hoe, get a glass of tea and rest for a while sitting in the wheel barrow (sit on the handle end with the handles on the ground, its very comfertable)
after about a half hour float the concrete again and edge it.
keep floating/edging every 20 min of half hour untill you cant take your finger and poke a hole 1/2'; deep in your concrete.
when you cant poke a 1/2'; deep hole, the concrete has cured enugh to start finishing.
by now you will have figured out how to hold a float so that it doesnt dig in. the finish trowel is about the same. you want a shallow angle, maybe a half or a quarter degree from flat to the slab. the flatter the trowel, the finer the finish will be.
go over you slab every ten minutes with the finish trowel. i use a sweeping counter clockwise arc with my right hand and a sweeping clock wise arc with my left, but that aint neccessacerly the right way to do it.
you will leave little trowell marks the first time, dont worry about it theyll come out the next time you trowel. you just dont want the trowel marks to look like plow furrows made by a drunken flatlander.
keep going over the slab untill its perfectly smooth, like glass.
it may help to have some powdered portland and a hose with a mist head handy.
if you have alot of little ';bugholes'; and cant work them out, you can GENTLY wet the slab down with a LITTLE water and dust on some portland and keep finishing.
concrete doesnt dry, it cures. concrete will sit for a long time and look like mud, the all of the sudden it will cure very fast. keep this in mind as you go.
when you get done, you will either have a nice little slab that is to slick to walk on, or you will have some thing you can bust up with a sledge hammer and use for back fill.
hope this helps,
possum
add lime powder it changes the surface n makes it very hard n shiny..
use a powerfloat its a propeller type base with trowels on with an engine on that arm coming off with handles and rev lever. ive used them for years all depends on the mix summer winter it has different setting times.once you've can walk on it and leave a small indent its ready for first pass over.leave for a while adjust blades you will know when its finishing when it stops leaving lines
to work the surface get a large brush and dip into the concrete push up and down trying to bring liquid to the top once the liquid is there leave to dry........this is curing........ should leave a nice level smooth surface
not an expert myself but follow this link:
http://www.diynot.com/forums/viewtopic.p鈥?/a>
You can only polish it before it cures. If the concrete is fully hardened then you cant polish it.
When making a business decision, How is it possible to reduce uncertainty?
So far i have got market research, and the use of models and forecasts.When making a business decision, How is it possible to reduce uncertainty?
Employ experts in areas; hedge or mitigate risks with derivatives or insurance policies.When making a business decision, How is it possible to reduce uncertainty?
It sounds like you are already off to a good start. Somethings that work well:
1. Ask for your traget audience's opinion on your service. Everybody has an opinion and they love to give it.
2. How much would they be willing to pay
3. When would they like to buy?
4. Pre-sell your target audience to buy your service or product.
Most start up businesses first try to create a product or service and then hope to sell it; and then wonder why they go bust.
Sell first and then produce. Once you have enough cover your models or what is in your business plan, you have a business with very little risk. Finding a financier and people to full-fill your orders is easy.
bribery and corruption, collusion with competitors - not to be condoned but they would serve the purpose of reducing uncertainty
It is NOT possible.
There is always a certain level of risk with any business decision..it sounds like you have done a great job in minimizing the risks so at this point you have to trust your instincts and intuition (and a smart lawyer).
GOOD LUCK
Eliminate the negative.
Write your business plan
Proper due diligence is the key. Managing your risk by knowing what you are getting into will help you minimize your risk. Speak with people who are already in the business. Ask them for guidance and get much needed primary-sourced information. The more you know, the more you are likely to make a better decision (not a right decision).skincare acne serum cream
Employ experts in areas; hedge or mitigate risks with derivatives or insurance policies.When making a business decision, How is it possible to reduce uncertainty?
It sounds like you are already off to a good start. Somethings that work well:
1. Ask for your traget audience's opinion on your service. Everybody has an opinion and they love to give it.
2. How much would they be willing to pay
3. When would they like to buy?
4. Pre-sell your target audience to buy your service or product.
Most start up businesses first try to create a product or service and then hope to sell it; and then wonder why they go bust.
Sell first and then produce. Once you have enough cover your models or what is in your business plan, you have a business with very little risk. Finding a financier and people to full-fill your orders is easy.
bribery and corruption, collusion with competitors - not to be condoned but they would serve the purpose of reducing uncertainty
It is NOT possible.
There is always a certain level of risk with any business decision..it sounds like you have done a great job in minimizing the risks so at this point you have to trust your instincts and intuition (and a smart lawyer).
GOOD LUCK
Eliminate the negative.
Write your business plan
Proper due diligence is the key. Managing your risk by knowing what you are getting into will help you minimize your risk. Speak with people who are already in the business. Ask them for guidance and get much needed primary-sourced information. The more you know, the more you are likely to make a better decision (not a right decision).
When making brownies from a mix, can you substitute apple sauce for the vegetable oil?
absolutely!!!, just make sure it is unsweetened. use the same amount of applesuce as the amount of oil it calls for in any receipeWhen making brownies from a mix, can you substitute apple sauce for the vegetable oil?
you sure canWhen making brownies from a mix, can you substitute apple sauce for the vegetable oil?
Yes and it works well also non fat liquid butter can be used.
you can and it will be healthier, but your brownies will not be as moist or as good.
yes, you can use canned pumpkin too.. I think they will be more cake-like than fudge-like though..
Geeezzzz, it's so easy to make them from scratch why would make them from a box. The box mix has all kinds of crap in it and you are worried about oil vs. vege oil?
Yes, you can use unsweetened applesauce or prune puree in place of the oil.
Yes you can and it comes out very good, use same amount of applesauce as you would Oil.
you sure canWhen making brownies from a mix, can you substitute apple sauce for the vegetable oil?
Yes and it works well also non fat liquid butter can be used.
you can and it will be healthier, but your brownies will not be as moist or as good.
yes, you can use canned pumpkin too.. I think they will be more cake-like than fudge-like though..
Geeezzzz, it's so easy to make them from scratch why would make them from a box. The box mix has all kinds of crap in it and you are worried about oil vs. vege oil?
Yes, you can use unsweetened applesauce or prune puree in place of the oil.
Yes you can and it comes out very good, use same amount of applesauce as you would Oil.
When making German Potato Salad, is it acceptable to dice the potatoes and leave the skin on?
I have to make like 15 pounds of German Potato Salad. In the past for my family I've made it just cubing the potatoes and leaving the skin on, however this time I am making it to share at two funeral luncheons. Skin on or off? If it makes a difference I'm using both red potatoes and run of the mill plain potatoes.When making German Potato Salad, is it acceptable to dice the potatoes and leave the skin on?
The red potatores I would leave, and the others I will peel. Brown potatoes have such thick skin and it disconnects and tastes all creepy. If you don't do that, at least wash them VERY well.When making German Potato Salad, is it acceptable to dice the potatoes and leave the skin on?
It's not only acceptable to leave it on, but the skin has nutrients, so it's healthier too.
I know its alot of potatoe to peel but I think rather than people tossing it because of the look and difficulty chewing you'd feel better you went thru the trouble of peeling them and tasting better.
both top answers are correct. May I ask why you are using the reds and the russets( the plain potatoes)?
I will say, I made for Memorial Day for my greman husband, my first attempt are German Potato salad and it was a huge hit. I have never liked it before, but I used Bobby Flay's recipe and it was fantastic. I would do it again for sure. The reason I ask why the two different kinds is that reds are waxy and hold thier shape well. Instead of also using russets, why not use reds and butter golds. The colors would be beautiful together AND they are both the same textures
BRB, I will get Bobby's recipe for you to check out
here is the recipe I used
German Potato Salad
Recipe courtesy Bobby Flay
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings
The red potatores I would leave, and the others I will peel. Brown potatoes have such thick skin and it disconnects and tastes all creepy. If you don't do that, at least wash them VERY well.When making German Potato Salad, is it acceptable to dice the potatoes and leave the skin on?
It's not only acceptable to leave it on, but the skin has nutrients, so it's healthier too.
I know its alot of potatoe to peel but I think rather than people tossing it because of the look and difficulty chewing you'd feel better you went thru the trouble of peeling them and tasting better.
both top answers are correct. May I ask why you are using the reds and the russets( the plain potatoes)?
I will say, I made for Memorial Day for my greman husband, my first attempt are German Potato salad and it was a huge hit. I have never liked it before, but I used Bobby Flay's recipe and it was fantastic. I would do it again for sure. The reason I ask why the two different kinds is that reds are waxy and hold thier shape well. Instead of also using russets, why not use reds and butter golds. The colors would be beautiful together AND they are both the same textures
BRB, I will get Bobby's recipe for you to check out
here is the recipe I used
German Potato Salad
Recipe courtesy Bobby Flay
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings
When making your own recipie how do you measure out calories?
i want to modify some of my recipies. how do i calculate the calories?When making your own recipie how do you measure out calories?
I have worked long and hard on an Excel spreadsheet, which comprises of all the foods I usually eat. This ';menu/recipe'; type spreadsheet has been a long time work of mine - and holds up to 2-3 years of recipes.
Because I have done this for so long, I know that rice in general is around 355 calories for 100g of dried weight etc etc. It just takes a bit of getting used to.
It's a slow process if you want to do get the calorific values for every food stuff you use - mainly by using nutritional tables on packets/tins OR by using resources on the internet OR through a calories counting book. Try www.weightlossresources.co.uk - they give you a free 3 day trial - it calculates how much you should eat to stay stable/lose/gain weight, it takes into consideration the amount of exercise you do and also will calculate all the food-stuff calories you need.When making your own recipie how do you measure out calories?
You need to get a calorie counter book. Then add it all up. I believe master cook software does that for you.
Pam
I have worked long and hard on an Excel spreadsheet, which comprises of all the foods I usually eat. This ';menu/recipe'; type spreadsheet has been a long time work of mine - and holds up to 2-3 years of recipes.
Because I have done this for so long, I know that rice in general is around 355 calories for 100g of dried weight etc etc. It just takes a bit of getting used to.
It's a slow process if you want to do get the calorific values for every food stuff you use - mainly by using nutritional tables on packets/tins OR by using resources on the internet OR through a calories counting book. Try www.weightlossresources.co.uk - they give you a free 3 day trial - it calculates how much you should eat to stay stable/lose/gain weight, it takes into consideration the amount of exercise you do and also will calculate all the food-stuff calories you need.When making your own recipie how do you measure out calories?
You need to get a calorie counter book. Then add it all up. I believe master cook software does that for you.
Pam
What is the difference between making Jews wear a yellow star and making an employee wear a uniform?
How is this accepted by law?What is the difference between making Jews wear a yellow star and making an employee wear a uniform?
If the employee is being marked for the sake of singling him out to do him bodily harm later, than there is no difference. However, since employees are both given the choice of wearing a uniform (that is, they can just not take the job), and are properly ';compensated'; for wearing the uniform (employees get paid, don't they?) the two are incomparable.What is the difference between making Jews wear a yellow star and making an employee wear a uniform?
Big difference - The Jews had no alternative but to die - you can find another job w/out the uniform or start your own business.
HUGE difference. One, you're not being persecuted for your religious beliefs. Two, you CHOOSE to wear the uniform when you hire on at your job. Jews did not choose the star. You are required to wear your uniform for several reasons. Many times they are fire retardant, they also help you from staining and ruining your own clothes, and it helps promote your business. It's beneficial to both you and the employer that you wear it.
That you consider the two even in the same sentence is absurd.
An employee chooses to wear the uniform. they can say '; fu I'm not wearing this'; and leave/ quit at any time ....
Because an employee is hired therefore if his boss wants him to wear a uniform, he has the choice of listening or quitting. Jews are not hired. They are not paid. The only other option was to get killed
There isn't one, if you have to wear a uniform then your boss is going to gas you and your whole family.
How can you even compare the two. If you don't like wearing a uniform get a different job.
Because the govt is not requiring employees to wear uniforms so that they can be identified and sent off to gas ovens and mass extermination camps.
Wearing a uniform is actually a form of advertising for the company.
That is the stupidest question I've read on here so far.
A jew is a jew, nothing can be done about it.
An employee is free to leave at any time, but surely you knew that already?
You are an ignoramus.
If the employee is being marked for the sake of singling him out to do him bodily harm later, than there is no difference. However, since employees are both given the choice of wearing a uniform (that is, they can just not take the job), and are properly ';compensated'; for wearing the uniform (employees get paid, don't they?) the two are incomparable.What is the difference between making Jews wear a yellow star and making an employee wear a uniform?
Big difference - The Jews had no alternative but to die - you can find another job w/out the uniform or start your own business.
HUGE difference. One, you're not being persecuted for your religious beliefs. Two, you CHOOSE to wear the uniform when you hire on at your job. Jews did not choose the star. You are required to wear your uniform for several reasons. Many times they are fire retardant, they also help you from staining and ruining your own clothes, and it helps promote your business. It's beneficial to both you and the employer that you wear it.
That you consider the two even in the same sentence is absurd.
An employee chooses to wear the uniform. they can say '; fu I'm not wearing this'; and leave/ quit at any time ....
Because an employee is hired therefore if his boss wants him to wear a uniform, he has the choice of listening or quitting. Jews are not hired. They are not paid. The only other option was to get killed
There isn't one, if you have to wear a uniform then your boss is going to gas you and your whole family.
How can you even compare the two. If you don't like wearing a uniform get a different job.
Because the govt is not requiring employees to wear uniforms so that they can be identified and sent off to gas ovens and mass extermination camps.
Wearing a uniform is actually a form of advertising for the company.
That is the stupidest question I've read on here so far.
A jew is a jew, nothing can be done about it.
An employee is free to leave at any time, but surely you knew that already?
You are an ignoramus.
When making a chocolate souffle, how long do you whisk the egg whites?
And how do you add th sugar (gradually or not) and long doo wait until you add it to the rest of the souffle?When making a chocolate souffle, how long do you whisk the egg whites?
whisk them until soft peaks which usually takes a few minutes. it depends if you're doing it by hand or machine. the sugar shouldn't start to be added until you almost reach soft peaks then begin to add it gradually.
one great tip is when folding the egg whites into the rest of the mixture, first mix in one small spoon of the egg whites to the entire batter, and mix it well. this helps loosen the mixture and makes it easier to fold the rest of the whites in without losing too much air. then begin to add the egg whites in about 2-3 batches, folding very gently with a metal spoon.
good luckWhen making a chocolate souffle, how long do you whisk the egg whites?
whisk until you start to form the soft peaks and add the sugar slowly.
whisk them until soft peaks which usually takes a few minutes. it depends if you're doing it by hand or machine. the sugar shouldn't start to be added until you almost reach soft peaks then begin to add it gradually.
one great tip is when folding the egg whites into the rest of the mixture, first mix in one small spoon of the egg whites to the entire batter, and mix it well. this helps loosen the mixture and makes it easier to fold the rest of the whites in without losing too much air. then begin to add the egg whites in about 2-3 batches, folding very gently with a metal spoon.
good luckWhen making a chocolate souffle, how long do you whisk the egg whites?
whisk until you start to form the soft peaks and add the sugar slowly.
When making ribs, is it better to bake or boil them first?
Before you put your ribs on the grill or in the oven to finish them off, do you think it is better to boil or bake them?When making ribs, is it better to bake or boil them first?
BAKE!!!
I have 2 huge slabs in the oven right now at 300, covered with foil. They've been in there for an hour, and will stay there for 2 MORE hours before I throw them on my charcoal grill.
GREAT eatin' at my house tonight!!
FYI, do your chicken in the oven too- boiling makes for tough meat--and it looks gross, too.When making ribs, is it better to bake or boil them first?
The boil ones are much easier to prepare and it taste great.
Baby Back Ribs
Preparing ribs
3 lbs. pork baby back ribs - cut in 2-4 sections
1 Tbls. Garlic powder
1 tsp liquid smoke
1 Tbls Salt
SAUCE:
2 cups ketchup
1/2 cup apple cider vinegar
6 Tbls. dark brown sugar
6 Tbls. Worcestershire sauce
1 Tbls. liquid smoke (see Notes below) or more to your liking
1 tsp. salt
Or you can substitute for your own sauce or any store bought sauce.
Instruction:
Season ribs with garlic powder, 1 tsp liquid smoke and 1 tsp salt. Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 45 mins to 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4';-5'; from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
You can also omit the broiler and put the ribs on your grill..
Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it
It's better to start them in the oven. Boiling meat is gross!! It turns grey, you get no carmelization and it toughens the connective tissue.
I always boil them first, with salt and a garlic.
If you are using beef ribs, I would definitely boil them first. I don't boil the pork ribs, although you need to make sure you don't cook them too fast.
I don't cook beef ribs.
For St Louis baby back style pork ribs, I like to microwave them partially, then throw them on medium hot coals to brown up nicely, These are good with a glaze of molasses, mustard, and soy.
For country style port ribs, par-boil (to soften and remove fat) then cook over slow coals until interior temp reaches 160 degrees then slather with an asian ginger/soy sauce or sweet and sour.
i always boil them 1st
Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve鈥?. Never no leftovers!
bake them after rubbing them with olive oil, this holds all the juices in and they dont drip on the grill...if you boil them you take out alot of the flavor, but if you have to boil them do it in beer, it holds the flavor in more and doesnt let the oils go out as much...hope it helps
i personally like to boil them around 3 hrs then i put my bbq sauce on them and leave them for another 2 hours and then put them on grill and cook the best ever
yes!! boiling them first will help with the overall texture of the ribs and it will degrease them a bit.
I would recommend boiling them before grilling/ roasting them
for great ribs!.
I either boil them first or you can wrap them in aluminum foil and bake them like that for 20-30 minutes and then unwrap them and bake them on low for a while. I really like to boil them, then put them in my slowcooker with bbq sauce..... for a few hours... YUMMY
After trying both, I say par-boil them first.
This helps to reduce the amount of fat.
It also ensures that meat is cooked through.
This is a safety concern with beef or pork.
You can then transfer them to grill or oven.
On the grill, be sure to keep heat low, %26amp; brush with sauce.
In the oven, you can broil first to sear the outside.
Then slow cook in a pan of sauce if desired.
don't boil- the best way sounds weird, but really works- season and wrap ribs VERY tightly in plastic wrap, about 3 layers, and then in foil, about three layers... then bake for 3 hours. this oven 'steams'; the ribs without boiling the taste away- and the wrap does not melt if you cover with enough foil and cook at 350 degrees. Take out and then grill for a few minutes wiht your favorite sauce- yum.
I would recommend to bake them, I use saran wrap and aluminum foil, season them and bake them at 300 for 45-60, the plastic wrap traps the moisture in and the foil keeps them from falling apart.
I then grill them for 15-20 minutes, then at the last 5-10 minutes I add my sauce, if it is warm it is best, it will not burn and the meat will not dry out.
I also put a few hickory or mesquite chips in a foil pouch to add a smokey feature, I have had some experience with spare ribs and pork products, in the 20 yrs I spent in Canada, Asia and Jamaica as a chef in various hotels.
neither, put them in a smoker for 3-4 hours at 250 degrees slow and low thats proper BBQ boiling and baking is not BBQ. So don't call it that. Just because you put BBQ sauce on it does't make it BBQ,even the backyard grill is not a BBQ grill its just a grill.
Bake them first on a low oven, and then when they are almost done switch to broil.
At this time you can also add some more sauce .
I like to steam them, I put about an inch or two of some kind of liquid like water or broth or my personal favorite beer, which you would put 1 to 2 cans into a large pot, put your ribs in and bring just to a boil, turn the heat down to simmer, simmer about 20 minutes{depending on how many ribs you are cooking}then put on the grill to finish them up. make sure that you don't simmer all the liquid out, keep an eye on it.they will come out real tender, but make sure you cook them slow, simmer not boil.
Don't boil! You can cook them on the grill only if you'r fire is not too hot. Or bake for a little while, but PLEASE don't boil!
bake of course!
on the grill is so much better than boil ( ew )
put some bbq on it too
Neither. For grilling pork ribs over charcoal: Make a pile of charcoal on each side of your grill, leaving enough space in the middle for a disposable 9x13 aluminum pan. Lower the charcoal pan to it's lowest position in the grill. Light the charcoal and let it get white-hot. Set the aluminum pan in the middle and fill half way with hot water. Put dry rub on the ribs, it won't take a lot. Put the grill rack(s) on and put the ribs, bone side down, on the rack over the pan of water, not over the charcoal. Close the lid and DON'T PEEK for an hour. Then brush sauce on the ribs on the top side. Close the lid and let cook another 15 minutes. Turn the ribs over and put sauce on the other side. Close the lid and cook another 15 minutes. They should be done, but if not to your liking, put more sauce on, if desired, and cook another 15 to 30 minutes. You might want to wrap the ribs in foil for the last 15 to 30 minutes to keep them from drying out.
BAKE!!!
I have 2 huge slabs in the oven right now at 300, covered with foil. They've been in there for an hour, and will stay there for 2 MORE hours before I throw them on my charcoal grill.
GREAT eatin' at my house tonight!!
FYI, do your chicken in the oven too- boiling makes for tough meat--and it looks gross, too.When making ribs, is it better to bake or boil them first?
The boil ones are much easier to prepare and it taste great.
Baby Back Ribs
Preparing ribs
3 lbs. pork baby back ribs - cut in 2-4 sections
1 Tbls. Garlic powder
1 tsp liquid smoke
1 Tbls Salt
SAUCE:
2 cups ketchup
1/2 cup apple cider vinegar
6 Tbls. dark brown sugar
6 Tbls. Worcestershire sauce
1 Tbls. liquid smoke (see Notes below) or more to your liking
1 tsp. salt
Or you can substitute for your own sauce or any store bought sauce.
Instruction:
Season ribs with garlic powder, 1 tsp liquid smoke and 1 tsp salt. Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 45 mins to 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4';-5'; from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
You can also omit the broiler and put the ribs on your grill..
Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it
It's better to start them in the oven. Boiling meat is gross!! It turns grey, you get no carmelization and it toughens the connective tissue.
I always boil them first, with salt and a garlic.
If you are using beef ribs, I would definitely boil them first. I don't boil the pork ribs, although you need to make sure you don't cook them too fast.
I don't cook beef ribs.
For St Louis baby back style pork ribs, I like to microwave them partially, then throw them on medium hot coals to brown up nicely, These are good with a glaze of molasses, mustard, and soy.
For country style port ribs, par-boil (to soften and remove fat) then cook over slow coals until interior temp reaches 160 degrees then slather with an asian ginger/soy sauce or sweet and sour.
i always boil them 1st
Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve鈥?. Never no leftovers!
bake them after rubbing them with olive oil, this holds all the juices in and they dont drip on the grill...if you boil them you take out alot of the flavor, but if you have to boil them do it in beer, it holds the flavor in more and doesnt let the oils go out as much...hope it helps
i personally like to boil them around 3 hrs then i put my bbq sauce on them and leave them for another 2 hours and then put them on grill and cook the best ever
yes!! boiling them first will help with the overall texture of the ribs and it will degrease them a bit.
I would recommend boiling them before grilling/ roasting them
for great ribs!.
I either boil them first or you can wrap them in aluminum foil and bake them like that for 20-30 minutes and then unwrap them and bake them on low for a while. I really like to boil them, then put them in my slowcooker with bbq sauce..... for a few hours... YUMMY
After trying both, I say par-boil them first.
This helps to reduce the amount of fat.
It also ensures that meat is cooked through.
This is a safety concern with beef or pork.
You can then transfer them to grill or oven.
On the grill, be sure to keep heat low, %26amp; brush with sauce.
In the oven, you can broil first to sear the outside.
Then slow cook in a pan of sauce if desired.
don't boil- the best way sounds weird, but really works- season and wrap ribs VERY tightly in plastic wrap, about 3 layers, and then in foil, about three layers... then bake for 3 hours. this oven 'steams'; the ribs without boiling the taste away- and the wrap does not melt if you cover with enough foil and cook at 350 degrees. Take out and then grill for a few minutes wiht your favorite sauce- yum.
I would recommend to bake them, I use saran wrap and aluminum foil, season them and bake them at 300 for 45-60, the plastic wrap traps the moisture in and the foil keeps them from falling apart.
I then grill them for 15-20 minutes, then at the last 5-10 minutes I add my sauce, if it is warm it is best, it will not burn and the meat will not dry out.
I also put a few hickory or mesquite chips in a foil pouch to add a smokey feature, I have had some experience with spare ribs and pork products, in the 20 yrs I spent in Canada, Asia and Jamaica as a chef in various hotels.
neither, put them in a smoker for 3-4 hours at 250 degrees slow and low thats proper BBQ boiling and baking is not BBQ. So don't call it that. Just because you put BBQ sauce on it does't make it BBQ,even the backyard grill is not a BBQ grill its just a grill.
Bake them first on a low oven, and then when they are almost done switch to broil.
At this time you can also add some more sauce .
I like to steam them, I put about an inch or two of some kind of liquid like water or broth or my personal favorite beer, which you would put 1 to 2 cans into a large pot, put your ribs in and bring just to a boil, turn the heat down to simmer, simmer about 20 minutes{depending on how many ribs you are cooking}then put on the grill to finish them up. make sure that you don't simmer all the liquid out, keep an eye on it.they will come out real tender, but make sure you cook them slow, simmer not boil.
Don't boil! You can cook them on the grill only if you'r fire is not too hot. Or bake for a little while, but PLEASE don't boil!
bake of course!
on the grill is so much better than boil ( ew )
put some bbq on it too
Neither. For grilling pork ribs over charcoal: Make a pile of charcoal on each side of your grill, leaving enough space in the middle for a disposable 9x13 aluminum pan. Lower the charcoal pan to it's lowest position in the grill. Light the charcoal and let it get white-hot. Set the aluminum pan in the middle and fill half way with hot water. Put dry rub on the ribs, it won't take a lot. Put the grill rack(s) on and put the ribs, bone side down, on the rack over the pan of water, not over the charcoal. Close the lid and DON'T PEEK for an hour. Then brush sauce on the ribs on the top side. Close the lid and let cook another 15 minutes. Turn the ribs over and put sauce on the other side. Close the lid and cook another 15 minutes. They should be done, but if not to your liking, put more sauce on, if desired, and cook another 15 to 30 minutes. You might want to wrap the ribs in foil for the last 15 to 30 minutes to keep them from drying out.
When making a chocolate sponge cake how much mixture should be in the tins?
How much needs to be in the tins? Should I fill all the way up or just a little bit at the bottom?When making a chocolate sponge cake how much mixture should be in the tins?
half the tin to allow to rise an cook properlyWhen making a chocolate sponge cake how much mixture should be in the tins?
bout 3/4 from the top..if u using self raising flour (it will rise up wen cooking) u dont want it flowing everywhere! unless u want 2 b in a gooey mess?
depending on how big the tin is.
But normally as much as you want to eat. Or half way full ish
LITTLE BIT LESS THEN HALF
half the tin to allow to rise an cook properlyWhen making a chocolate sponge cake how much mixture should be in the tins?
bout 3/4 from the top..if u using self raising flour (it will rise up wen cooking) u dont want it flowing everywhere! unless u want 2 b in a gooey mess?
depending on how big the tin is.
But normally as much as you want to eat. Or half way full ish
LITTLE BIT LESS THEN HALF
When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
What I look at is their guards. I think the better the guards the better team. I also like experience.
Anyone got any good websites that is great for filling out college basketball brackets?When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
I'd say rebounding. It's the only thing you do on both ends of the court and it does 2 things:
1. Maximizes your team's opportunities.
2. Minimizes your opponent's opportunities.
Also, Pat Sumitt (Tennessee Lady Volunteers Coach, 8 time National Champion, including 2008) says..
';Offense sells tickets, defense wins games, rebounding wins championships.';When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
Look for how well their playing at the end of the season and how well they matchup to other teams
Wins against ranked teams.
i think it is defense so opponents points against that team!
or known as opp. points
Anyone got any good websites that is great for filling out college basketball brackets?When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
I'd say rebounding. It's the only thing you do on both ends of the court and it does 2 things:
1. Maximizes your team's opportunities.
2. Minimizes your opponent's opportunities.
Also, Pat Sumitt (Tennessee Lady Volunteers Coach, 8 time National Champion, including 2008) says..
';Offense sells tickets, defense wins games, rebounding wins championships.';When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
Look for how well their playing at the end of the season and how well they matchup to other teams
Wins against ranked teams.
i think it is defense so opponents points against that team!
or known as opp. points
When making a chocolate souffle, how long do you whisk the egg whites?
And how do you add th sugar (gradually or not) and long doo wait until you add it to the rest of the souffle?When making a chocolate souffle, how long do you whisk the egg whites?
whisk them until soft peaks which usually takes a few minutes. it depends if you're doing it by hand or machine. the sugar shouldn't start to be added until you almost reach soft peaks then begin to add it gradually.
one great tip is when folding the egg whites into the rest of the mixture, first mix in one small spoon of the egg whites to the entire batter, and mix it well. this helps loosen the mixture and makes it easier to fold the rest of the whites in without losing too much air. then begin to add the egg whites in about 2-3 batches, folding very gently with a metal spoon.
good luckWhen making a chocolate souffle, how long do you whisk the egg whites?
whisk until you start to form the soft peaks and add the sugar slowly.
whisk them until soft peaks which usually takes a few minutes. it depends if you're doing it by hand or machine. the sugar shouldn't start to be added until you almost reach soft peaks then begin to add it gradually.
one great tip is when folding the egg whites into the rest of the mixture, first mix in one small spoon of the egg whites to the entire batter, and mix it well. this helps loosen the mixture and makes it easier to fold the rest of the whites in without losing too much air. then begin to add the egg whites in about 2-3 batches, folding very gently with a metal spoon.
good luckWhen making a chocolate souffle, how long do you whisk the egg whites?
whisk until you start to form the soft peaks and add the sugar slowly.
When making canned salsa, can lime juice be used for the acid?
All I have seen are recipes that use vinegar or lemon juice. I know you have to add acid to prevent botulism, so I was wanting to know if I could use lime juice instead of lemon juice.When making canned salsa, can lime juice be used for the acid?
In short: Yes.
From what I have seen, lime juice is more common in salsa than lemon juice or vinegar.
If you prefer lime, I don't see any reason why you shouldn't use it.When making canned salsa, can lime juice be used for the acid?
Just wanted to add that lime and lemon juices are MORE acidic then vinegar. You can always sub lemon or lime for vinegar, but not the other way. Lime juice tastes better anyway.
And always remember to use a safe, tested recipe and never increase the amounts of low acid foods:peppers, onions etc Report Abuse
Yes you sure can! Anytime a recipe calls for lemon juice and you prefer lime juice it is fine to use the lime juice.
sure you can
Yes- Actually it is preferred.skincare acne serum cream
In short: Yes.
From what I have seen, lime juice is more common in salsa than lemon juice or vinegar.
If you prefer lime, I don't see any reason why you shouldn't use it.When making canned salsa, can lime juice be used for the acid?
Just wanted to add that lime and lemon juices are MORE acidic then vinegar. You can always sub lemon or lime for vinegar, but not the other way. Lime juice tastes better anyway.
And always remember to use a safe, tested recipe and never increase the amounts of low acid foods:peppers, onions etc Report Abuse
Yes you sure can! Anytime a recipe calls for lemon juice and you prefer lime juice it is fine to use the lime juice.
sure you can
Yes- Actually it is preferred.
When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
What I look at is their guards. I think the better the guards the better team. I also like experience.
Anyone got any good websites that is great for filling out college basketball brackets?When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
I'd say rebounding. It's the only thing you do on both ends of the court and it does 2 things:
1. Maximizes your team's opportunities.
2. Minimizes your opponent's opportunities.
Also, Pat Sumitt (Tennessee Lady Volunteers Coach, 8 time National Champion, including 2008) says..
';Offense sells tickets, defense wins games, rebounding wins championships.';When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
Look for how well their playing at the end of the season and how well they matchup to other teams
Wins against ranked teams.
i think it is defense so opponents points against that team!
or known as opp. points
Anyone got any good websites that is great for filling out college basketball brackets?When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
I'd say rebounding. It's the only thing you do on both ends of the court and it does 2 things:
1. Maximizes your team's opportunities.
2. Minimizes your opponent's opportunities.
Also, Pat Sumitt (Tennessee Lady Volunteers Coach, 8 time National Champion, including 2008) says..
';Offense sells tickets, defense wins games, rebounding wins championships.';When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
Look for how well their playing at the end of the season and how well they matchup to other teams
Wins against ranked teams.
i think it is defense so opponents points against that team!
or known as opp. points
When making ribs, is it better to bake or boil them first?
Before you put your ribs on the grill or in the oven to finish them off, do you think it is better to boil or bake them?When making ribs, is it better to bake or boil them first?
BAKE!!!
I have 2 huge slabs in the oven right now at 300, covered with foil. They've been in there for an hour, and will stay there for 2 MORE hours before I throw them on my charcoal grill.
GREAT eatin' at my house tonight!!
FYI, do your chicken in the oven too- boiling makes for tough meat--and it looks gross, too.When making ribs, is it better to bake or boil them first?
The boil ones are much easier to prepare and it taste great.
Baby Back Ribs
Preparing ribs
3 lbs. pork baby back ribs - cut in 2-4 sections
1 Tbls. Garlic powder
1 tsp liquid smoke
1 Tbls Salt
SAUCE:
2 cups ketchup
1/2 cup apple cider vinegar
6 Tbls. dark brown sugar
6 Tbls. Worcestershire sauce
1 Tbls. liquid smoke (see Notes below) or more to your liking
1 tsp. salt
Or you can substitute for your own sauce or any store bought sauce.
Instruction:
Season ribs with garlic powder, 1 tsp liquid smoke and 1 tsp salt. Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 45 mins to 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4';-5'; from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
You can also omit the broiler and put the ribs on your grill..
Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it
It's better to start them in the oven. Boiling meat is gross!! It turns grey, you get no carmelization and it toughens the connective tissue.
I always boil them first, with salt and a garlic.
If you are using beef ribs, I would definitely boil them first. I don't boil the pork ribs, although you need to make sure you don't cook them too fast.
I don't cook beef ribs.
For St Louis baby back style pork ribs, I like to microwave them partially, then throw them on medium hot coals to brown up nicely, These are good with a glaze of molasses, mustard, and soy.
For country style port ribs, par-boil (to soften and remove fat) then cook over slow coals until interior temp reaches 160 degrees then slather with an asian ginger/soy sauce or sweet and sour.
i always boil them 1st
Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve鈥?. Never no leftovers!
bake them after rubbing them with olive oil, this holds all the juices in and they dont drip on the grill...if you boil them you take out alot of the flavor, but if you have to boil them do it in beer, it holds the flavor in more and doesnt let the oils go out as much...hope it helps
i personally like to boil them around 3 hrs then i put my bbq sauce on them and leave them for another 2 hours and then put them on grill and cook the best ever
yes!! boiling them first will help with the overall texture of the ribs and it will degrease them a bit.
I would recommend boiling them before grilling/ roasting them
for great ribs!.
I either boil them first or you can wrap them in aluminum foil and bake them like that for 20-30 minutes and then unwrap them and bake them on low for a while. I really like to boil them, then put them in my slowcooker with bbq sauce..... for a few hours... YUMMY
After trying both, I say par-boil them first.
This helps to reduce the amount of fat.
It also ensures that meat is cooked through.
This is a safety concern with beef or pork.
You can then transfer them to grill or oven.
On the grill, be sure to keep heat low, %26amp; brush with sauce.
In the oven, you can broil first to sear the outside.
Then slow cook in a pan of sauce if desired.
don't boil- the best way sounds weird, but really works- season and wrap ribs VERY tightly in plastic wrap, about 3 layers, and then in foil, about three layers... then bake for 3 hours. this oven 'steams'; the ribs without boiling the taste away- and the wrap does not melt if you cover with enough foil and cook at 350 degrees. Take out and then grill for a few minutes wiht your favorite sauce- yum.
I would recommend to bake them, I use saran wrap and aluminum foil, season them and bake them at 300 for 45-60, the plastic wrap traps the moisture in and the foil keeps them from falling apart.
I then grill them for 15-20 minutes, then at the last 5-10 minutes I add my sauce, if it is warm it is best, it will not burn and the meat will not dry out.
I also put a few hickory or mesquite chips in a foil pouch to add a smokey feature, I have had some experience with spare ribs and pork products, in the 20 yrs I spent in Canada, Asia and Jamaica as a chef in various hotels.
neither, put them in a smoker for 3-4 hours at 250 degrees slow and low thats proper BBQ boiling and baking is not BBQ. So don't call it that. Just because you put BBQ sauce on it does't make it BBQ,even the backyard grill is not a BBQ grill its just a grill.
Bake them first on a low oven, and then when they are almost done switch to broil.
At this time you can also add some more sauce .
I like to steam them, I put about an inch or two of some kind of liquid like water or broth or my personal favorite beer, which you would put 1 to 2 cans into a large pot, put your ribs in and bring just to a boil, turn the heat down to simmer, simmer about 20 minutes{depending on how many ribs you are cooking}then put on the grill to finish them up. make sure that you don't simmer all the liquid out, keep an eye on it.they will come out real tender, but make sure you cook them slow, simmer not boil.
Don't boil! You can cook them on the grill only if you'r fire is not too hot. Or bake for a little while, but PLEASE don't boil!
bake of course!
on the grill is so much better than boil ( ew )
put some bbq on it too
Neither. For grilling pork ribs over charcoal: Make a pile of charcoal on each side of your grill, leaving enough space in the middle for a disposable 9x13 aluminum pan. Lower the charcoal pan to it's lowest position in the grill. Light the charcoal and let it get white-hot. Set the aluminum pan in the middle and fill half way with hot water. Put dry rub on the ribs, it won't take a lot. Put the grill rack(s) on and put the ribs, bone side down, on the rack over the pan of water, not over the charcoal. Close the lid and DON'T PEEK for an hour. Then brush sauce on the ribs on the top side. Close the lid and let cook another 15 minutes. Turn the ribs over and put sauce on the other side. Close the lid and cook another 15 minutes. They should be done, but if not to your liking, put more sauce on, if desired, and cook another 15 to 30 minutes. You might want to wrap the ribs in foil for the last 15 to 30 minutes to keep them from drying out.
BAKE!!!
I have 2 huge slabs in the oven right now at 300, covered with foil. They've been in there for an hour, and will stay there for 2 MORE hours before I throw them on my charcoal grill.
GREAT eatin' at my house tonight!!
FYI, do your chicken in the oven too- boiling makes for tough meat--and it looks gross, too.When making ribs, is it better to bake or boil them first?
The boil ones are much easier to prepare and it taste great.
Baby Back Ribs
Preparing ribs
3 lbs. pork baby back ribs - cut in 2-4 sections
1 Tbls. Garlic powder
1 tsp liquid smoke
1 Tbls Salt
SAUCE:
2 cups ketchup
1/2 cup apple cider vinegar
6 Tbls. dark brown sugar
6 Tbls. Worcestershire sauce
1 Tbls. liquid smoke (see Notes below) or more to your liking
1 tsp. salt
Or you can substitute for your own sauce or any store bought sauce.
Instruction:
Season ribs with garlic powder, 1 tsp liquid smoke and 1 tsp salt. Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 45 mins to 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4';-5'; from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
You can also omit the broiler and put the ribs on your grill..
Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it
It's better to start them in the oven. Boiling meat is gross!! It turns grey, you get no carmelization and it toughens the connective tissue.
I always boil them first, with salt and a garlic.
If you are using beef ribs, I would definitely boil them first. I don't boil the pork ribs, although you need to make sure you don't cook them too fast.
I don't cook beef ribs.
For St Louis baby back style pork ribs, I like to microwave them partially, then throw them on medium hot coals to brown up nicely, These are good with a glaze of molasses, mustard, and soy.
For country style port ribs, par-boil (to soften and remove fat) then cook over slow coals until interior temp reaches 160 degrees then slather with an asian ginger/soy sauce or sweet and sour.
i always boil them 1st
Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve鈥?. Never no leftovers!
bake them after rubbing them with olive oil, this holds all the juices in and they dont drip on the grill...if you boil them you take out alot of the flavor, but if you have to boil them do it in beer, it holds the flavor in more and doesnt let the oils go out as much...hope it helps
i personally like to boil them around 3 hrs then i put my bbq sauce on them and leave them for another 2 hours and then put them on grill and cook the best ever
yes!! boiling them first will help with the overall texture of the ribs and it will degrease them a bit.
I would recommend boiling them before grilling/ roasting them
for great ribs!.
I either boil them first or you can wrap them in aluminum foil and bake them like that for 20-30 minutes and then unwrap them and bake them on low for a while. I really like to boil them, then put them in my slowcooker with bbq sauce..... for a few hours... YUMMY
After trying both, I say par-boil them first.
This helps to reduce the amount of fat.
It also ensures that meat is cooked through.
This is a safety concern with beef or pork.
You can then transfer them to grill or oven.
On the grill, be sure to keep heat low, %26amp; brush with sauce.
In the oven, you can broil first to sear the outside.
Then slow cook in a pan of sauce if desired.
don't boil- the best way sounds weird, but really works- season and wrap ribs VERY tightly in plastic wrap, about 3 layers, and then in foil, about three layers... then bake for 3 hours. this oven 'steams'; the ribs without boiling the taste away- and the wrap does not melt if you cover with enough foil and cook at 350 degrees. Take out and then grill for a few minutes wiht your favorite sauce- yum.
I would recommend to bake them, I use saran wrap and aluminum foil, season them and bake them at 300 for 45-60, the plastic wrap traps the moisture in and the foil keeps them from falling apart.
I then grill them for 15-20 minutes, then at the last 5-10 minutes I add my sauce, if it is warm it is best, it will not burn and the meat will not dry out.
I also put a few hickory or mesquite chips in a foil pouch to add a smokey feature, I have had some experience with spare ribs and pork products, in the 20 yrs I spent in Canada, Asia and Jamaica as a chef in various hotels.
neither, put them in a smoker for 3-4 hours at 250 degrees slow and low thats proper BBQ boiling and baking is not BBQ. So don't call it that. Just because you put BBQ sauce on it does't make it BBQ,even the backyard grill is not a BBQ grill its just a grill.
Bake them first on a low oven, and then when they are almost done switch to broil.
At this time you can also add some more sauce .
I like to steam them, I put about an inch or two of some kind of liquid like water or broth or my personal favorite beer, which you would put 1 to 2 cans into a large pot, put your ribs in and bring just to a boil, turn the heat down to simmer, simmer about 20 minutes{depending on how many ribs you are cooking}then put on the grill to finish them up. make sure that you don't simmer all the liquid out, keep an eye on it.they will come out real tender, but make sure you cook them slow, simmer not boil.
Don't boil! You can cook them on the grill only if you'r fire is not too hot. Or bake for a little while, but PLEASE don't boil!
bake of course!
on the grill is so much better than boil ( ew )
put some bbq on it too
Neither. For grilling pork ribs over charcoal: Make a pile of charcoal on each side of your grill, leaving enough space in the middle for a disposable 9x13 aluminum pan. Lower the charcoal pan to it's lowest position in the grill. Light the charcoal and let it get white-hot. Set the aluminum pan in the middle and fill half way with hot water. Put dry rub on the ribs, it won't take a lot. Put the grill rack(s) on and put the ribs, bone side down, on the rack over the pan of water, not over the charcoal. Close the lid and DON'T PEEK for an hour. Then brush sauce on the ribs on the top side. Close the lid and let cook another 15 minutes. Turn the ribs over and put sauce on the other side. Close the lid and cook another 15 minutes. They should be done, but if not to your liking, put more sauce on, if desired, and cook another 15 to 30 minutes. You might want to wrap the ribs in foil for the last 15 to 30 minutes to keep them from drying out.
When making a chocolate sponge cake how much mixture should be in the tins?
How much needs to be in the tins? Should I fill all the way up or just a little bit at the bottom?When making a chocolate sponge cake how much mixture should be in the tins?
half the tin to allow to rise an cook properlyWhen making a chocolate sponge cake how much mixture should be in the tins?
bout 3/4 from the top..if u using self raising flour (it will rise up wen cooking) u dont want it flowing everywhere! unless u want 2 b in a gooey mess?
depending on how big the tin is.
But normally as much as you want to eat. Or half way full ish
LITTLE BIT LESS THEN HALF
half the tin to allow to rise an cook properlyWhen making a chocolate sponge cake how much mixture should be in the tins?
bout 3/4 from the top..if u using self raising flour (it will rise up wen cooking) u dont want it flowing everywhere! unless u want 2 b in a gooey mess?
depending on how big the tin is.
But normally as much as you want to eat. Or half way full ish
LITTLE BIT LESS THEN HALF
What is the Best game making software to make professional flash games?
Please can someone tell what the best game making software is so i can make professional games. Money doesn't matter. Also possibly can it have no coding.
Please don't say Game Maker 7.0 because I've tried that and it's rubbish.
Something 100% professional so i can submit it to a website. Something so i can make games like feudalism, street fighter, platform racing.
Please Help Me.What is the Best game making software to make professional flash games?
You can go to the following websites which has whole bunch of FREE programs, tutorials, and other information for game programming:
http://www.instantfundas.com/2007/10/gam鈥?/a>
http://www.ambrosine.com/resource.html
You can also get Video Game Tycoon for about $29. Yes this is NOT free but if you read the customer reviews for this product it is a good program that let beginners create their own video games:
http://www.amazon.com/Video-Game-Tycoon-鈥?/a>
You can also go to an online book store like www.amazon.com which would probably have a whole bunch of good new and used books for game programming:
http://www.amazon.com/Beginning-Flash-Ga鈥?/a>
http://www.amazon.com/Game-Programming-T鈥?/a>
http://www.amazon.com/Game-Programming-T鈥?/a>
Sometimes it would be better to get a good book for game programming because it would probably show step by step on how to produce a good video game and it usually would include a CD which includes programs, code, instructions, and etc. which would help you to learn game programming and create your own video games.What is the Best game making software to make professional flash games?
Use adobe flash the original program to make them with, when you've created a game submit it to http://realgreatgames.com
Please don't say Game Maker 7.0 because I've tried that and it's rubbish.
Something 100% professional so i can submit it to a website. Something so i can make games like feudalism, street fighter, platform racing.
Please Help Me.What is the Best game making software to make professional flash games?
You can go to the following websites which has whole bunch of FREE programs, tutorials, and other information for game programming:
http://www.instantfundas.com/2007/10/gam鈥?/a>
http://www.ambrosine.com/resource.html
You can also get Video Game Tycoon for about $29. Yes this is NOT free but if you read the customer reviews for this product it is a good program that let beginners create their own video games:
http://www.amazon.com/Video-Game-Tycoon-鈥?/a>
You can also go to an online book store like www.amazon.com which would probably have a whole bunch of good new and used books for game programming:
http://www.amazon.com/Beginning-Flash-Ga鈥?/a>
http://www.amazon.com/Game-Programming-T鈥?/a>
http://www.amazon.com/Game-Programming-T鈥?/a>
Sometimes it would be better to get a good book for game programming because it would probably show step by step on how to produce a good video game and it usually would include a CD which includes programs, code, instructions, and etc. which would help you to learn game programming and create your own video games.What is the Best game making software to make professional flash games?
Use adobe flash the original program to make them with, when you've created a game submit it to http://realgreatgames.com
When making corn bread from the box, do u have to add eggs?
I want to make cornbread but i just realized i dont have any eggs? Is this a requirement that it needs or can it do without? Or is their any substitution for eggs that i can use?When making corn bread from the box, do u have to add eggs?
Yes if the directions call for one.When making corn bread from the box, do u have to add eggs?
It should tell you on the box if it needs eggs or not.
1 egg = 2 tablespoons liquid + 2 tablespoons flour + 陆 tablespoon shortening + 陆 teaspoon baking powder. (Add one or two drops of yellow food coloring if you need the yellow color the egg creates.)
flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.
gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.
mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)
Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)
silken tofu (Substitute 1/4 cup tofu for each egg.)
fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)
YES!!
This is a great basic Corn Bread recipe and it uses a box. You can use this later when you do have eggs.
Corn Bread
1 egg, slightly beaten
1/2 cup water
2 Tbsp. butter, margarine or bacon fat, melted
1 and 1/4 cups corn bread mix
Preheat oven to 425F(220C) . Butter a 5 by 3 inch loaf pan. In a small bowl, combine egg, water and butter, margarine or bacon fat. Beat with a wire whisk to blend. Stir in corn bread mix with a fork until just moistened.
Batter will be lumpy. Pour into prepared pan. Bake 20 to 25 minutes until toothpick tests done. Makes 2 or 3 servings.
The suggestion of mayonnaise can be tricky if you use a lot of it since Mayo is made from a lot of oil as the base. But for one box of corn meal mix it should not matter. There are chocolate mayonnaise cake recipes that are wonderful.
It is best to use eggs, but since you don't have any, use 2 tbls of mayonnaise. That should do the trick. It's an old trick my grandma taught me.
this may sound weird but subsitute one tablespoon of mayonase for each egg....
Yes if the directions call for one.When making corn bread from the box, do u have to add eggs?
It should tell you on the box if it needs eggs or not.
1 egg = 2 tablespoons liquid + 2 tablespoons flour + 陆 tablespoon shortening + 陆 teaspoon baking powder. (Add one or two drops of yellow food coloring if you need the yellow color the egg creates.)
flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.
gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.
mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)
Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)
silken tofu (Substitute 1/4 cup tofu for each egg.)
fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)
YES!!
This is a great basic Corn Bread recipe and it uses a box. You can use this later when you do have eggs.
Corn Bread
1 egg, slightly beaten
1/2 cup water
2 Tbsp. butter, margarine or bacon fat, melted
1 and 1/4 cups corn bread mix
Preheat oven to 425F(220C) . Butter a 5 by 3 inch loaf pan. In a small bowl, combine egg, water and butter, margarine or bacon fat. Beat with a wire whisk to blend. Stir in corn bread mix with a fork until just moistened.
Batter will be lumpy. Pour into prepared pan. Bake 20 to 25 minutes until toothpick tests done. Makes 2 or 3 servings.
The suggestion of mayonnaise can be tricky if you use a lot of it since Mayo is made from a lot of oil as the base. But for one box of corn meal mix it should not matter. There are chocolate mayonnaise cake recipes that are wonderful.
It is best to use eggs, but since you don't have any, use 2 tbls of mayonnaise. That should do the trick. It's an old trick my grandma taught me.
this may sound weird but subsitute one tablespoon of mayonase for each egg....
When making pizza, how can I stop the cheese and toppings from sliding off?
I make the pizza crust myself, but idk if that's the problem. I also tried using less sauce.When making pizza, how can I stop the cheese and toppings from sliding off?
depends on how long ur baking the pizza and possibly ur crust it may be too flimsy to hld the topping on mine used to do that too i dont remeber what i changed but its possible that ur not baking the pizza long enough ir try using a litle olive oil on ur crust before topping itWhen making pizza, how can I stop the cheese and toppings from sliding off?
Bake the crust half way before you add the topping and dont go all the way to the side, keep like about an inch and half on the side.
Less sauce. Less is more.
I would use less sauce. I would also leave about an inch of crust around the edge that isn't covered w/ cheese or sauce. If that doesn't work you might need to rethink your crust recipe. If your crust is really soft and pliable and doesn't hold up then it wont matter what you do.
What happened to home ec in Jr. High...lol but the first answer is correct...thats how we did it in class...or it could be that ur not baking it long enuff
by giving me the pizza and ill eat it for you..
The perfect pizza...............
14inch dough
4oz pizza sauce
8 oz mozzarella
16 pepperoni
Any additional toppings!
dock the dough (roller with spikes! keeps it from bubbling up)
put sauce in the middle and spread in a circular motion towards the edge (dont get it on the edges it will burn!)
Add cheese
top with pepperoni
Bake @450 for about 12 - 23 minutes (until brown)
Enjoy........................
let set for a few mins before serving .to let the cheese firm.....
I agree with less sauce; also I put all my toppings on the pizza when I put it in to bake but do not add my cheese until the last five minutes of baking time! Do let the pizza cool a little before cutting that could make the toppings slide off.
The first answer seems good. I got you a link for making home made pizza though. It may have some other ideas mixed in with the recipe and what to do with making them. Good luck.skincare acne serum cream
depends on how long ur baking the pizza and possibly ur crust it may be too flimsy to hld the topping on mine used to do that too i dont remeber what i changed but its possible that ur not baking the pizza long enough ir try using a litle olive oil on ur crust before topping itWhen making pizza, how can I stop the cheese and toppings from sliding off?
Bake the crust half way before you add the topping and dont go all the way to the side, keep like about an inch and half on the side.
Less sauce. Less is more.
I would use less sauce. I would also leave about an inch of crust around the edge that isn't covered w/ cheese or sauce. If that doesn't work you might need to rethink your crust recipe. If your crust is really soft and pliable and doesn't hold up then it wont matter what you do.
What happened to home ec in Jr. High...lol but the first answer is correct...thats how we did it in class...or it could be that ur not baking it long enuff
by giving me the pizza and ill eat it for you..
The perfect pizza...............
14inch dough
4oz pizza sauce
8 oz mozzarella
16 pepperoni
Any additional toppings!
dock the dough (roller with spikes! keeps it from bubbling up)
put sauce in the middle and spread in a circular motion towards the edge (dont get it on the edges it will burn!)
Add cheese
top with pepperoni
Bake @450 for about 12 - 23 minutes (until brown)
Enjoy........................
let set for a few mins before serving .to let the cheese firm.....
I agree with less sauce; also I put all my toppings on the pizza when I put it in to bake but do not add my cheese until the last five minutes of baking time! Do let the pizza cool a little before cutting that could make the toppings slide off.
The first answer seems good. I got you a link for making home made pizza though. It may have some other ideas mixed in with the recipe and what to do with making them. Good luck.
When making roast carrots and parsnips should I parboil them first?
I'm planning on coating them in a mixture of olive oil and honey then roasting them, does this sound like a good idea? Thanks in advance to all who answer.When making roast carrots and parsnips should I parboil them first?
I don't. I brush them with a little olive oil and then put them single layer on a cookie sheet or shallow baking dish. I have also added yams, beets and turnips. I wouldn't recommend honey. All of these root vegetables are very sweet by themselves when they are roasted. Watch them carefully. If you do beets, I have blanched them to make it easier to peel, but it isn't necessary. They peel ok with a potato peeler or knife.When making roast carrots and parsnips should I parboil them first?
I have NEVER parboiled my veggies, here's the method that I like best:
Roasted Root Vegetables (use what is recommended, or what you have on hand)
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Directions
Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Enjoy!!!
Christopher
I don't parboil my veggies, and I think the honey would cause them to burn. I would make a sauce with the honey to serve with them if you are intent on having them but I think they are fine without. I just coat them in olive oil, throw in a little salt and pepper and some thyme or rosemary. I've done carrots, beets, potatoes, sweet potatoes and they have been delicious.
I never parboil mine, I coat them in olive oil salt and black pepper turn onto roasting tray add a sprinkle of fresh chopped rosemary and roast in a hot oven . Sometimes I add a little dried chilli to them too.
Not necessary. Cut them into fairly uniform chunks, coat with olive oil, salt and pepper. Roast in a pre-heated oven 400*. They are done, when a knife easily slips in.
par boiling is always good...and lessons the time of roasting the veggies.
not sure if the honey would just make everything crispy and stick to the pan..but you can try it* ENJOY*~~
parboil them first, put them in the fridge, then coat them and roast, always makes em nicer when they have been cooled cos it means they go crispy but without absorbing any extra oil
Yes i would boil them first,Then coat them in your mixture and roast..That's what i do and its yummy!!! Ohhh can i come for tea? lol x
yes par boil first ,mix honey %26amp; grain mustard together %26amp; wee knob of butter melt then pour over veg %26amp; roast them really yummy ....enjoy
you do not need to par boil. only if you want too. i find they have more flavour if just done in the oven.
I don't. I brush them with a little olive oil and then put them single layer on a cookie sheet or shallow baking dish. I have also added yams, beets and turnips. I wouldn't recommend honey. All of these root vegetables are very sweet by themselves when they are roasted. Watch them carefully. If you do beets, I have blanched them to make it easier to peel, but it isn't necessary. They peel ok with a potato peeler or knife.When making roast carrots and parsnips should I parboil them first?
I have NEVER parboiled my veggies, here's the method that I like best:
Roasted Root Vegetables (use what is recommended, or what you have on hand)
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Directions
Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Enjoy!!!
Christopher
I don't parboil my veggies, and I think the honey would cause them to burn. I would make a sauce with the honey to serve with them if you are intent on having them but I think they are fine without. I just coat them in olive oil, throw in a little salt and pepper and some thyme or rosemary. I've done carrots, beets, potatoes, sweet potatoes and they have been delicious.
I never parboil mine, I coat them in olive oil salt and black pepper turn onto roasting tray add a sprinkle of fresh chopped rosemary and roast in a hot oven . Sometimes I add a little dried chilli to them too.
Not necessary. Cut them into fairly uniform chunks, coat with olive oil, salt and pepper. Roast in a pre-heated oven 400*. They are done, when a knife easily slips in.
par boiling is always good...and lessons the time of roasting the veggies.
not sure if the honey would just make everything crispy and stick to the pan..but you can try it* ENJOY*~~
parboil them first, put them in the fridge, then coat them and roast, always makes em nicer when they have been cooled cos it means they go crispy but without absorbing any extra oil
Yes i would boil them first,Then coat them in your mixture and roast..That's what i do and its yummy!!! Ohhh can i come for tea? lol x
yes par boil first ,mix honey %26amp; grain mustard together %26amp; wee knob of butter melt then pour over veg %26amp; roast them really yummy ....enjoy
you do not need to par boil. only if you want too. i find they have more flavour if just done in the oven.
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