Who has the best rice in the world?
Frequently asked Questions 🎓
A few more cooking questions 📍
Can you eat medium rare steak the next day?
As you mention, cooking the steak to medium rare does indeed kill the bacteria on the surface of the steak which is where most of the risk of contamination exists, so immediately after you've cooked the steak, if you eat it, you're probably pretty safe unless there happened to be bad organisms living inside the meat.
Why is amaranth called pigweed?
Today amaranth can be found almost everywhere from central Canada to Argentina (Sauer 1950b). Their common name, pigweed, may have comes from its use as fodder for pigs. Pigweed plants are commonly considered to be weeds by farmers and gardeners because they thrive in disturbed soils..
What temp is Italian sausage done?
160 degrees FahrenheitHere are some things to remember about cooking temperatures. Sausage Temperature. The target cooked temperature of a raw sausage is 160 degrees Fahrenheit, and at a steady 160 degrees. Any higher temperature will cause the fat inside the sausage to melt and drip out producing a dry, less tasty sausage.
What is the number 1 worst carb?
14 Foods to Avoid (Or Limit) on a Low-Carb Diet
Bread and grains. Bread is a staple food in many cultures. ... Some fruit. A high intake of fruits and vegetables has consistently been linked to a lower risk of cancer and heart disease ( 5 , 6 , 7 ). ... Starchy vegetables. Most diets allow an unlimited intake of low-starch vegetables. ... Pasta. ... Cereal. ... Beer. ... Sweetened yogurt. ... Juice.More items....
Do you add onions or meat first?
Generally speaking, meat first and vegis next. If we are making a braised dish, the meat/poultry is browned off first and set aside, the onion, garlic, celery, etc. are sauted in the fat that was rendered (may need some extra oil/butter), the pan is deglazed and the meat added back.
Can you cook live lobster in the oven?
You can also simply roast lobster in your oven if that's what you're more comfortable with. "I prefer roasting or grilling to boiling," says Ezelle. "Any time you add water to any protein, you're basically extracting flavor. If you want all of that flavor to stay in there, then the drier preparations are preferable.