Who is the CEO of Hot Pockets?

Chef's answer
Michelle Janavs, whose family invented Hot Pockets, and Douglas Hodge, the ex-CEO of Pacific Investment Management Co., can remain free until at least June 30, U.S. District Judge Nathaniel Gorton ruled Thursday.
Frequently asked Questions 🎓
A few more cooking questions 📍

Why do you not put a lid on pasta?

Adding the pasta will bring down the temperature of the water, so you can briefly put the lid back on to more quickly bring the water back up to the boil. Once the water is boiling again, it's recommended that you keep it uncovered because pasta water is very prone to foaming up and boiling over.

Is the yellow stuff in crabs edible?

The hepatopancreas of a crab is also called tomalley, or crab "fat".

Is Tom Yum Goong soup healthy?

It is a staple Thai hot and sour soup made of Thai ingredients that have several health benefits. ... It is generally believed that the ingredients used in making Tom Yum Goong are beneficial in improving one's health condition. Some researchers even suggested that these ingredients are effective in curing cancers..

What is the texture of lobster tail?

Lobster's soft flesh, once cooked, should be pristine white, soft and tender. You should be able to eat it with a fork, from the shell or not. The flavor and texture of the lobster tail is somewhere between crab and shrimp and more on the mild side. Lobster's flavor is uniquely mild, with all the richness in texture.

Can you eat raw fish?

It's always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

What is the price of swordfish?

List Price: $ 24.99 Our Price: $ 19.99 per LB..

Can I microwave dry pasta?

Add dry pasta to a deep microwaveable bowl. Pour water to cover, make sure all the pasta is completely covered. Place the bowl in the microwave and cook on full power for the amount stated on the pasta packet + 3 minutes. ... Once the microwave has finished, check the pasta is cooked through.

How long do you dry salmon after brining?

The dry brine will pull moisture from the fish. 30 t0 45 minutes is all it takes - don't leave it longer or it will be too salty. Some folks recommend putting the salted fish on racks to drip, others layer them in a bowl or container..

What is the second step in scaling whole fish?

The Answer is letter c, the second step in scaling whole fish is to hold the fish down firmly with your hand near its head.

Why are smoothies bad for you?

Smoothies' biggest pitfall is their propensity to contain large quantities of added sugar. Added sugar reduces the nutrient density of smoothies. Furthermore, routinely consuming too much added sugar may increase your risk of chronic ailments like heart disease, diabetes, and liver disease ( 4 ).

What religion does not eat lamb?

Hindus believe that all living things have a soul, and believe in the concept of reincarnation, making Hindus reluctant to kill any living creature. The majority of Hindus are lacto-vegetarian (avoiding meat and eggs), although some may eat lamb, chicken or fish.

How do you know when cod cooked?

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.

Is 10 hours too long for a slow cooker?

The general rule of thumb is that two to four hours is the maximum length of time you can leave food in a slow cooker on warm.

What kind of salt do you use for steak?

Seared Steak with Pan Sauce Not the iodized stuff. We use kosher salt (Diamond Crystal in our test kitchen) for seasoning steaks, because its crystal size allows for prime absorption into the outer layer of the steak. Partnered with freshly ground black pepper, it's an absolute essential steak prep step.
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