Is it OK to let dough rise overnight?

With the brisket prepared you need to get the smoker ready. At this temperature, you can expect the cooking time to be about 1 1/2 hours per pound. ... Brisket can dry out even with a good fat cap so be prepared to mop it if necessary, or if you want to.

Because it's so large, brisket is usually cut into two pieces. Most grocery stores carry the first cut, which is also called the flat. It's leaner and slices neatly. But your butcher may have the second cut, also known as the deckle point.

Crabs and lobsters can probably feel pain. So why are we still boiling them alive? Crabs and lobsters have a tough time at the hands of humans. In most countries, they are excluded from the scope of animal welfare legislation, so nothing you do to them is illegal.

NEVER stir your rice! Stirring activates starch and will make your rice gloppy. ... If you cook rice too quickly, the water will evaporate and the rice will be undercooked. This spice blend is primarily savory, with just a hint of brown sugar to offset the salt, herbs and spices. Alcohol, in contrast, is a volatile chemical that lowers the boiling point of water. Even a large amount dissolved in the water will usually make only small changes in the boiling point. Are Butterball turkeys injected with butter?;No, there isn't actual butter in Butterball turkeys It's okay if you've asked yourself if Butterball turkeys actually contain butter. It makes sense, because the word butter is in the name after all. And generally speaking, butter makes everything taste better. When the pan bottom becomes hot enough, H2O molecules begin to break their bonds to their fellow molecules, turning from sloshy liquid to wispy gas. The result: hot pockets of water vapor, the long-awaited, boiling-up bubbles. To be safe, be sure to cook it with a higher water-to-rice ratio (arsenic is water soluble) and avoid rice grown in Arkansas, Texas, Louisiana, and China. Does chili get better the longer it cooks?;The longer it simmers, the more the flavors will meld together. In fact, chili is just the kind of thing you want to make a day ahead: it gets better with a night in the fridge. It absorbed the usual amount of water (4 cups water for 1 cup rice) when cooked in a pressure cooker. ... The reason it is good to soak your rice overnight, is to leach the arsenic out of it. Does simmering thicken sauce?;Simmering can thicken a sauce by removing the lid on your pot or skillet to allow moisture to evaporate, instead of pouring into the sauce. This method is called reduction" and is an excellent way to thicken a sauce without changing the flavor. If your sauce is too runny, it has too much water.

Why do people put butter on steak? Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender. But a good Steak Butter should complement the flavor of a steak, not mask it.

Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw..

This may seem alarming, but seeing smoke coming from the hopper during a cook is indicative of an airflow issue--not the pellets in the hopper ready to ignite, Typically the fan is not blowing enough to create the pressure to vacuum out the exhaust, which allows smoke to escape out of the hopper..

(FYI The total cost of curing salmon at home is around 1/4 of the price of smoked salmon in a supermarket) All you need is a good fillet of salmon + salt + sugar + lemon + dill. It takes 24 hours to prepare, but most of that time the salmon is just sitting in the refrigerator.

The U.S. Department of Agriculture's Food Safety and Inspection Service requires all cooked foods to be packaged for refrigeration within two hours of cooking, and preferably as soon as they're cool enough to be handled. A whole brisket is a large cut, so for rapid cooling cut it into sections with a sharp knife..

Similar to other roasts, the best way to ensure your meat is perfectly cooked is to rely on your meat thermometer. Use the thermometer to check that the internal reading from the thickest part of the roast reads 71C. Allow the roast to rest for at least 15 minutes before carving..

You can use any type of apples you like. Fall is a great time to go apple picking and get super fresh ones for a homemade pie like this. We use gala apples in this recipe, and I think they cook really well and have great flavor. Some people prefer Granny Smith apples for their firmness and tart flavor..

A greenish-gray ring may appear around a hard-cooked egg yolk. It's unattractive, but not harmful. The ring is caused by a chemical reaction involving sulfur (from the egg white) and iron (from the egg yolk), which naturally react to form ferrous sulfide at the surface of the yolk..