What is the best time of year for Maine lobster?

Slashing is all about creating edges and ridges on a dog (anything to increase the dog's surface area) that will get crispy on the grill.

Though both types are thought to give you a mental boost, they do so in differing ways. Lemon boosts your mood and mental clarity and helps you feel refreshed, while lemongrass helps to liven your spirits if you have a headache or are stressed. Lemongrass is also used to add shine to hair..

Beef that has gone bad will develop a slimy or sticky texture and smell bad or "off." If beef develops a grayish color, that doesn't necessarily mean it has gone bad. Don't taste meat to determine if it's safe to eat or not.

`Of all the creatures living in the water of the seas and the streams, you may eat any that have fins and scales. But all creatures in the seas or streams that do not have fins and scales--whether among all the swarming things or among all the other living creatures in the water--you are to detest. What months are crabs in season?;The primary season for all crab species is October to January when they are often at their largest and populations are highest after spawning. Some regions even stretch the crabbing season into July. They aren't hibernating however, they're just lying dormant in the mud, thinking crab thoughts for a few long, cold, lonely months. Such is the life of a crab in the winter. Bake your fish for 10 minutes for every inch of thickness. If your fillet is a half-inch thick, bake it for just 5 minutes. Keep an eye on your catch to make sure it doesn't turn rubbery. Why was my baked cod tough?;Whether I bake or pan-fry there is always at least one piece that has a very tough chewy section. Based on the rest of the pieces, it is not over cooked. What causes the tough area, is it freezing or the original fish. Undercooked cod can also be chewy. Does lemon juice cook salmon?;Lemon juice is a very acidic liquid that you can use to cook" your fish without the use of heat, creating a dish called ceviche that is common in Central and South America. Likewise, does lemon juice kill bacteria in fish? ... It doesn't actually cook the fish.

You can scoop the choke right out with a spoon, you can quarter the artichoke and trim it out with a small knife or you can cut right down to the heart and just lop the choke off. With practice, you can do it like the guys at Venice's Rialto Market. They manage to prune and core an artichoke in about nine seconds.

The foil also holds and concentrates the heat closer to the meat causing it to exit the stall stage faster than without using foil which makes cook times shorter and more predictable. And the third main function of the foil is that it helps the meat retain moisture.

The most important thing to remember is, it is not illegal to run your car on cooking oil. As long as duty is paid, that is.

Spinach is a healthy, leafy green full of nutrients and vitamins. ... Generally, the best way to cook spinach is on the stovetop. Sauteing spinach is an especially quick and easy way to cook spinach, which also evaporates excess moisture in the leaves. However, you can also boil or steam spinach in just a few minutes.

Blue steak is absolutely safe to eat, so long as you follow one simple precaution. The entire outer surface of your steak (including the edges) MUST be sealed before eating. If present, E. Coli bacteria will be hanging around on the outside of the meat, not the inside.

Remove the puffed flatbread and repeat the process. Keep them warm under a tea towel or in a low oven until they're all ready. Serve with your favorite dip..

In order to simplify our menu and make room for healthier options, we have decided to offer only the all-beef Hot Dog. Sales show this is what the majority of members prefer..

But cooking can be more than just a chore you have to do it can also be a teaching ac- hvity. Through cooking experiences, children learn how food helps their bodies develop Find how it keeps them healthy. Cooking can also provide children with a wealth of learn- ing experiences, from the scientific to the creative..

Stuffing is porous, and during the cooking process, juices from the turkey that may contain bacteria drip down and are absorbed by the stuffing. ... As a result, bacteria remains in the stuffing, which can cause guests to get sick and puts them at risk for salmonella poisoning..

They are always still pretty pink in middle (but not raw looking iyswim), just a sort of pink colour a bit like cooked bacon (assuming pork sausages) still nice and tender and not dried out..