Agency-Studios.com » Cooking

Cooking Southern Fried Chicken

admin — Sat, 30 Oct 2010 17:59:54 +0000

www.davecancook.com Just a DROP of water maybe less!!

Duration : 0:7:27

[youtube 4zpc16R-6Bg]

When cooking salmon, what is that white film that sometimes comes to the surface?

admin — Tue, 26 Oct 2010 04:38:04 +0000

Is this a sign that the fish has gone bad? I hesitate to eat the fish when I see this. And this is after Cooking a 3/4 inch slice on each side for 4 minutes.
Ah, so far it looks like I’m not going to get a horrible stomach problem. Phew!
I’m really impressed with these answers.

I agree with Magic in that it’s mostly coagulated protein…and supposedly once you see it, your fish is beginning to be overcooked. Some say if you sear it first, you won’t see it if it does happen.

Here’s something else I found at:
http://teczcape.blogspot.com/2007/04/Healthy-kebab-or-kabob.html

"Having white "beads" on a baked salmon is normal – but usually only happens when salmon is fully cooked through (errr….over cooked?). It’s completely edible. These "beads" that foams up is albumin protein (the same stuff found in egg whites), not fats!

Note: This also has to do with whether the fish was cold from the fridge or was at room temperature before cooking is done. Typically, the colder the salmon to begin with, the more white stuff or "beads" appear."

If you are cooking cheesecake, and you place a cookie sheet underneath, should you adjust cooking time?

admin — Thu, 21 Oct 2010 02:21:28 +0000

So, I’m Cooking cheesecake, and I put a cookie sheet underneath to catch any batter that falls out. However, should I increase or reduce the time because of this? Only answer if you’re an experienced chef. No best guesses with little knowledge of the subject, please! I really need this to turn out well.
Add sources, please! Why should I cut the time? Explain!

You should cut the cooking time to just down to 5-8 minutes.
Adding a cookie sheet is just adding a base, without the base, you’d have direct heat from the hot coils below.

What are the cooking times for the different levels of done for a NY strip steak?

admin — Sun, 05 Sep 2010 07:05:50 +0000

I like my steaks med/med-rare but either get them too done or still cold and raw. I need the approximate Cooking times for the different levels of done for steaks 1/2 to 1 1/4 inch. I’m cooking in 30 minutes, help!

First if your steak is cold that’s a problem – Always let your steak come to room temperature before going on the grill

Second – Big variance between 1/2 inch and 1 1/4 inch thickness

Third – Test your steak for firmness to determine how done it is

Press on steak

Rare – feels like pressing on your cheek
Med Rare – feels like pressing on tip of your nose
Well – feels like pressing on your forehead

When cooking white rice, is one brand better than the rest? What would be the best brand in bulk?

admin — Tue, 27 Jul 2010 14:51:48 +0000

And why does Success rice look prettier and more uniform than regular rice in general?

I have trouble cooking rice and this brand always comes out okay.

Any help or suggestions Cooking rice would also be appreciated.

Hi Dawn!
yes, I recommend Texmati Long Grain American Basmati White Rice

http://www.amazon.com/gp/product/B000EH4XYI?ie=UTF8&tag=digitsy-post-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EH4XYI

How To Cook Shrimp with Alfredo Sauce and Pasta

admin — Sat, 24 Jul 2010 14:16:40 +0000

Move over Rachael Ray! Tiedyeman is cookin’ now! From preparing the ingredients to finished dish, Tiedyeman shows how to cook shrimp with Alfredo sauce and pasta. Using mostly fresh ingredients to create a subtle blend of flavors that will be delicious and relatively easy to fix. This meal takes about 15 minutes to cook after the prep work is done. Please, try this at Home! Here’s an approximate list of ingredients for people that like to measure stuff while they cook:
1 lb. shrimp
2 tbsp butter
3 to 6 pieces of fresh garlic
1 pint half and half
2 oz. Parmesan cheese
1 tbsp flour
1/2 cup water
1/8 tsp basil
1/8 tsp oregano
1 lb package of pasta
1/2 tsp salt

Cooking and Recipe by: Tiedyeman
Camera: SPACEDMADNESS42 If you enjoyed this video check out my enchiladas, habanero salsa and guacamole video or my fried chicken video. Comment – rate – subscribe! Tell your friends! Thanks for watching!

Duration : 0:8:40

[youtube SzEbtbNSg04]

Great Depression Cooking – Peppers and Eggs (part 1)

admin — Mon, 28 Jun 2010 17:30:26 +0000

93 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.

www.GreatDepressionCooking.com

Duration : 0:5:42

[youtube P4IjNV3lZkQ]

COOKING: Make Your Own Hummus

admin — Thu, 24 Jun 2010 00:07:22 +0000

20 June, 2010
“Cooking: How To Make Your Own Hummus”
Made in Santa Cruz, California
This video shows how to make quick and nutritious, Traditional Hummus Spread.

Duration : 0:10:1

[youtube pYr1t3sq5eg]

Cooking with Dave: Fish & Chips

admin — Fri, 11 Jun 2010 02:32:52 +0000

This week, Dave will be showing you how to cook a classic British dish: Fish & Chips.
http://en.wikipedia.org/wiki/Fish_and_chips

Duration : 0:3:34

[youtube razq7QIALSg]

Great Depression Cooking Ep:6 – Depression Breakfast

admin — Sat, 29 May 2010 17:00:49 +0000

www.GreatDepressionCooking.com

Duration : 0:6:14

[youtube 9zXqkHvs0po]