Нагрейте гриль. Пожарьте бургеры. Переверните котлетки.

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Ignite your grill and turn the heat to high. Close the lid and give your grill about 10 to 15 minutes to get hot. Scrape the hot grill rack clean with a wire brush. Brush the hot rack of your grill with oil to prevent sticking (optional). Place your patties into the grill and sear on one side for about 3 minutes. Avoid pressing down on your burgers while they are grilling.  You may see flare-ups during cooking. Flare-ups are caused by the burger fat dripping into the flames below. Carefully move your patties to a higher rack or cooler side of the grill until the flames subside. On a gas grill, you will find the cooler areas on higher racks, or along the edges of your grill, away from the flame. Using a metal spatula with a long handle, flip your patties and sear them on the other side to lock in the juices. Continue grilling until you have reached your desired doneness. Here are some guidelines to consider:  Cook for about 3 1/2 minutes for medium-rare. Your burger is done when you reach an internal temperature of 130 to 135° F (55 to 57° C). Cook for 4 minutes for medium. Your burger is done when you reach an internal temperature of 135 to 150° F (57 to 65° C). Cook for 4 minutes or longer for medium well. Your burger is done when you reach an internal temperature of 150 to 165° F (65 to 74° C). Your burger is well done when it's internal temperature reaches 165° F (74° C) or greater.  Serve immediately. Add cheese to your burgers in the last minute or so of the cooking process so the cheese has sufficient time to melt. Toast your buns on a cooler side of the grill or a higher rack during the last minute of grilling. Lightly butter the inside of the buns if desired.


Нагрейте гриль. Распорите хвосты лобстеров. Приготовьте хвосты лобстеров на гриле. Подайте хвосты лобстеров.

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Prepare to cook the lobster tails by heating your grill to medium high. Make sure the entire surface of the grill is evenly hot. If you are broiling your lobster tails instead of grilling them, turn the broiler on to heat up your oven. Using a sharp pair of kitchen shears, cut lengthwise down the middle of the softer underside of the lobster shells. Insert metal skewers lengthwise through the meat of the lobster tails. Brush the tails with olive oil on both sides. Lay them across the grill cut side down and cook them for about five minutes, or until the shells turn bright red. Turn the tails over, cut side up. Sprinkle minced garlic, salt and pepper into the lobster meat, and top with a few spoonfuls of butter. Grill for an additional five minutes, or until the meat is no longer translucent. If you are broiling your lobster tails instead of grilling them, complete this process in your oven. Broil them cut side down for five minutes, remove them from the oven and top with garlic, salt and pepper, and butter, and replace in the oven for five more minutes. Place each one on a plate and serve with melted butter and lemon wedges.


Нагрейте духовку до  205 °C. Сделайте начинку для грибов. Добавьте соль и перец по вкусу. Налейте на противень одну столовую ложку оливкового масла. Удалите ножки у 28 крупных (5м см в диаметре) грибов. Те места, где в шляпках росли ножки, заполните начинкой. Полейте начинку оливковым маслом. Запекайте грибы в течение 25 минут. Подавайте к столу.

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To make the filling for the stuffed mushrooms, stir together 1/2 cup Italian-style dried bread crumbs, 1/2 cup grated Pecorino Romano, 2 peeled and minced garlic cloves, 2 tbsp. chopped fresh Italian parsley leaves, and 2 tbsp. olive oil in a medium bowl. Stir well to blend the ingredients together.  Coat the sheet in the oil. This will prevent the mushrooms from burning or sticking to the sheet. Wipe off the mushrooms with a paper towel to clean them. Removing the stems will create a nice cavity for the filling.  This will make the filling taste even richer. Place the stuffed mushrooms in the oven once it's ready. Bake them until they're tender and the filling is heated and golden on top. Enjoy these mushrooms as the perfect side dish, or even as an entrée.


Нагрейте духовку до 180 °C. Промойте кукурузу. Готовьте кукурузу 30 минут. Снимите листья с кукурузы. Наслаждайтесь.

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Meanwhile, place one of the interior racks into the center position of the oven. Note that you do not need to prepare a baking sheet for the corn. For this method, you'll need to place the ears of corn directly onto the oven rack. Do not cover the oven rack in aluminum foil, either. Quickly clean the outer husks by rinsing them beneath cool, running water. Use your fingers to scrub away any visible dirt or debris.  Do not remove the husks from the ears of corn. If there are any silks hanging out of the ends or leaves peeling away from the sides, use clean kitchen scissors to trim them away. Arrange the ears of corn in a single layer directly on the center rack. Cook the corn until it becomes tender.  If there's another oven rack above the center rack, you can let it remain in place as long as it does not come into contact with the corn. If it does, you should remove it completely or move it to a position beneath the center rack. Try to keep the corn in a single layer. If you need to stack it, you may need to increase the overall cooking time. You'll also need to make sure that the pile of corn does not touch the upper heating element of the oven. To check for doneness, gently squeeze the sides of the ear. It should be firm, yet soft enough to press through the husk. Remove the finished corn from the oven and let it cool for several minutes. When the husks are cool enough to touch, carefully peel them down from each ear.  Consider holding the base of each ear with an oven mitt before peeling down the husks. Also note that the steam escaping from the corn will be very hot, so you should never point the ears directly at your face. You can wrap the husks around the base of each ear to serve as a handle or remove them completely. The choice is yours to make. Brush the corn on the cob with melted butter or olive oil, if desired, and consider seasoning it with salt, pepper, and chopped parsley to taste. Serve the finished corn on the cob while it's still hot.


Нагрейте духовку до 180 °C. Свяжите лапки птицам. Приправьте перепелов. Выпекайте 15–20 минут. Наслаждайтесь.

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Prepare a small roasting pan or baking dish by lightly coating it with nonstick cooking spray. Alternatively, line the pan with aluminum foil or parchment paper for an easier clean-up. Pull the legs together over the back of the quail, then tie them in place using clean kitchen twine. By tying the legs together, you can help the quail remain steady as it cooks. If you do not tie the legs together, you may need to use celery sticks or skewers to help stabilize them after placing the birds in your baking pan. Coat the surface of the quail with melted butter or olive oil, then rub the salt and pepper over all sides of each quail.  Use a pastry brush to evenly coat the birds with the butter or oil. Also note that the quail will brown best if you use melted butter. While not necessary, you can also stuff the inner cavity of the quail when you choose to roast it. Fruit-based stuffing tends to work best, especially when it makes use of plum or prune flavors. Place the quails breast-side down in your prepared pan and transfer them to your preheated oven. Cook for 15 to 20 minutes, or until the meat feels slightly firm and the juices run clear. If you choose to stuff the quail, you will need to increase the overall cooking time by 10 to 15 minutes. Remove the quail from the oven and allow it to rest for 5 to 10 minutes. Serve while still hot.  Consider placing a loose aluminum foil tent over the birds as they rest. Doing so traps more heat inside and may allow the juices to distribute more evenly. If desired, you can serve the quail with lemon juice, wild game sauce, or other similar condiments.


Нагрейте духовку до 180°С. Вылейте смесь в смазанную маслом форму для выпечки. Выпекайте омлет. Вытащите омлет из духовки и подавайте на стол.

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Make sure it's fully hot before you cook the omelette. Baked eggs tend to stick, so use butter, oil or cooking spray to grease the baking dish you are using. Pour the egg mixture into the dish. Place the baking dish in the oven and bake the omelette until the top is set, about 45 minutes. When you move the pan, the eggs should shake slightly, but they should no longer look wet or runny. Cut the baked omelette into individual wedges for those you are serving. This baked omelette dish is delicious with toast or biscuits.


Нагрейте духовку до 180ºC. Смешайте все сухие ингредиенты. Взбейте масло с сахаром в небольшой миске. Смешайте яйца и ванильный экстракт. Смешайте вместе жидкие и сухие ингредиенты. Всыпьте M&M's. Охладите тесто (необязательно). Выложите печенье на противень. Выпекайте печенье до тех пор, пока оно не подрумянится. Воздушное печенье с M&M готово.

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You can also line a couple baking trays with sheets of parchment paper, or wait until later. Mix together the flour, baking soda, and salt in a small bowl until they're well mixed. To make extra-soft cookies, mix in one of the following ingredients as well:  3 Tbsp (45 mL) instant pudding mix makes the cookies soft and keeps them that way for several days. Use vanilla pudding mix for a basic cookie, or a different flavor if you're feeling experimental.     1 tsp (5 mL) cornstarch helps the cookies stay together in the oven, keeping them thick and puffy.    . Add the room temperature butter to a separate, large bowl. Mix using an electric or handheld mixer, with a paddle attachment if possible, until the butter feels soft. Gradually add both kinds of sugar while you continue to mix, until all the sugar has been added and no more streaks of butter are visible in the mixture.  If your butter is still chilled, use a cheese grater to turn it into small flakes that will warm up rapidly. Don't over-stir the mixture, or your cookies could end up flat. Mix the egg and vanilla extract thoroughly into the butter and sugar mixture until you achieve a uniform texture. To increase the chewiness (without reducing the puffiness), separate the egg and discard half the egg white before adding the remaining white and yolk. Add all the dry ingredients to the larger bowl, and mix them until the batter is smooth. Drop the M&M's into the large bowl and stir them into the batter with a spoon. Chilling the dough for at least 30 minutes, or even several hours, will help keep the cookies from spreading in the oven. It can affect the texture and flavor as well, but different bakers report very different results, so you'll have to experiment for yourself if you want to find out how your cookies are affected. If you haven't prepared a baking sheet yet, line it with parchment paper to prevent sticking. Use a large cookie scoop, a tablespoon (15 mL), or your fingers. If you like, press extra M&Ms onto them for decoration.  The cookies will...


Нагрейте духовку до 190 °C. Срежьте у грибов ножки. Сделайте начинку. Слейте оливковое масло. Добавьте остальные ингредиенты. Положите начинку в грибные шляпки. Положите грибные шапки на противень. Запекайте их в течение 10 минут. Подавайте к столу.

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Chop the stems finely -- you'll be using in the stuffing. You should also scoop out a bit of the insides of the mushrooms with a spoon to make room for the stuffing. Place 3 slices of finely-chopped bacon, 1/2 cup of chopped onion, 1 finely-chopped clove of garlic, and the chopped stems together in a frying pan. Sauté them together in 2 tbsp. of olive oil. Cook them until the onion is soft and the stems have softened. This should take about 3-5 minutes.  Stir in 1 cup of shredded mozzarella cheese, 1/2 cup of soft breadcrumbs, 1/4 tsp. of oregano, and 1/4 tsp. of salt into the mixture. Gently mix the ingredients until they are all combined.   Bake them for ten minutes -- long enough for the cheese to melt, but not long enough to burn the ingredients. Enjoy this delicious treat on its own or with a dollop of sour cream.


Нагрейте духовку до 190⁰С. Положите крекеры в полиэтиленовый пакет. На среднем огне растопите масло. Смешайте раздробленные крекеры, сахар и растопленное масло. Выложите тесто в форму для пирога. Выпекайте 8-10 минут.

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Roll them into crumbs, using a rolling pin. You should have about 1 1/2 cups of crumbs when finished. If you don't have a rolling pin, get creative. A can of cooking spray or a bottle of wine (or heck, a shoe) gets the job done. So does the food processor, for the record. Don't scorch it! You need all of it to keep your crust together. Blend until the texture resembles coarse meal. It should be one uniform consistency after a minute or so of mixing. If you'd like, add the nutmeg, cinnamon, or allspice at this step. Just a generous sprinkling or two will do! Voila! Your homemade graham cracker pie crust. But as you probably know, you could just also buy a pre-made one from the store -- but where's the fun in that? Try to make the crust about 1/8 inch (1/3 cm) evenly all around. If the crumb mixture won't stick properly, adding a tablespoon of water to the mix will help. Make sure there are no gaps or holes in the crust! Then remove the crust from the oven and refrigerate until well chilled. You need the time to prepare the filling anyway.


Нагрейте духовку до 191ºC. Перемешайте все сухие ингредиенты. Растопите масло до золотисто-коричневого цвета. Добавьте сахар и ванильный экстракт. Постепенно вбейте яйца. Перемешайте вместе жидкие и сухие ингредиенты, добавьте M&Ms. Выложите печенье на противень. Выпекайте печенье до тех пор, пока оно не подрумянится. Жевательное печенье с M&M готово.

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This slightly higher temperature allows you to use a shorter baking time, which keeps the cookies moist and chewy. Mix together the flour, baking soda, and salt in a medium bowl, until thoroughly blended. This recipe uses slightly more flour than most cookie recipes, because flour traps more chewy moisture in the cookie. Melt the butter in a light-colored skillet so you can watch the color. Swirl the pan constantly, and transfer the butter to a large, empty bowl as soon as it turns a dark golden brown. Melted butter leads to much chewier cookies, and browning it adds a richer flavor.  Melting half the butter at a time may be easier to control. You can lower the risk of burning by melting most of the butter, then pouring it over the remaining room temperature butter and stirring until fully melted. Whisk these ingredients into the butter with a fork or whisk. Add both types of sugar, a little at a time, and whisk until there are no more lumps.  The more brown sugar you use, and the darker the brown sugar is, the chewier the cookie will be, since brown sugar contains more moisture (molasses).     If using light brown sugar, consider using ⅞ cup brown sugar and ⅜ cup white sugar instead. Separate one egg, and throw the white away or set it aside for another recipe. Add the yolk to the butter-sugar mixture. Crack a second egg directly into the mixture. Whisk until smooth and shiny. For better flavor and more consistent texture, instead whisk for 30 seconds, wait for 3 minutes, whisk, wait, whisk, wait, and whisk one final time.    Use a wooden spoon or rubber spatula to stir the wet and dry ingredients together, until the dough is well mixed. Add the M&Ms and stir briefly to distribute them throughout the dough.    If you haven't prepared a baking sheet yet, line it with parchment paper to prevent sticking. Use a large cookie scoop, a tablespoon (15 mL), or your fingers. If you like, press extra M&Ms onto them for decoration. Use a cookie scoop or tablespoon to drop balls of dough on a parchment-paper lined...


Нагрейте духовку до 200 °C. С каждого початка кукурузы снимите листья. Добавьте приправу. Запечатайте фольгу. Выпекайте 20–30 минут. Аккуратно разверните фольгу. Сервируйте запеченную кукурузу.

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Move one of the interior racks into the center position of the oven.  Meanwhile, prepare four sheets of aluminum foil, sizing each so that it is 1-1/2 times as large as any one ear of corn.  If there's another rack sitting above the center rack, you can leave it in place as long as it will not block or touch the ears of corn once they're in the oven. If this problem does occur, you'll need to remove the top rack or place it beneath the center rack. Peel the husks down from each ear of corn, removing them completely. Snap off the stem at the base of the ear. Rinse the exposed cobs of corn under cool, running water while using your hands to gently scrub the corn and remove as many silks as possible. Dry with clean paper towels when finished. Center each ear of corn over one sheet of aluminum foil. Brush the corn with butter or oil, then add salt, pepper, and chopped parsley as desired.  Melting the butter beforehand may make it easier to spread evenly over the ear of corn, but doing so is not strictly necessary since the butter will melt over the corn as it roasts. Sprinkle any seasonings over all sides of each ear to distribute them evenly. Loosely fold the foil around the corn, then fold and pinch the sides together to create a seal. Arrange the wrapped corn on an uncovered, ungreased baking sheet. Keep the corn in a single layer; if possible, do not stack the ears. Place the corn in the preheated oven and bake the ears until they feel thoroughly hot and tender-crisp.  After the first 10 minutes, rotate the baking sheet to promote even cooking on all sides of the corn. Check the corn after 20 minutes by carefully squeezing the sides of the foil. Wear an oven mitt as you do this to protect your hands. When ready, the corn should give a little through the foil without breaking or feeling mushy. Remove the finished corn from the oven. Allow it to cool for several seconds, then carefully unwrap the foil from around the ears.  The foil will likely release very hot steam as you unwrap it. To protect yourself...


Нагрейте духовку до 200 градусов по Цельсию. Подготовьте индейку. Наполните начинкой полость шеи индюшки. Наполните начинкой тушку. Начинайте запекать индейку. Достаньте индейку и дайте ей “отдохнуть” в течение 20 минут, прежде чем достать из нее начинку.

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Remove the neck and giblets from inside the cavity of a thawed turkey. Rinse the cavity with cold water and pat the outside dry with a paper towel. Use a spoon to pack it in, then pull the skin over the stuffing and seal with small skewers. Seal the opening shut in the same manner as the neck cavity. If there's not enough skin to cover the stuffing, tie the legs together or place a piece of bread over the stuffing to hold it in. As a general rule, a stuffed bird will need to cook for 20 minutes per pound. Check the temperature by inserting a meat before removing the turkey from the oven. The thigh should be 180 °F (82 °C), and the breast should be 170 °F (77 °C). Serve the stuffing in a separate dish.


Нагрейте духовку до 200°С. Выпекайте в течение 30 минут.

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Sweet potatoes can be cooked at any temperature from 375-450°. Place into the oven. Cook until tender, or the yams start to crinkle around the edges. Start testing the potatoes when they've been cooking for fifteen minutes.


Нагрейте духовку до 200°С. Поместите бататы на противень.

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The sweet potato fries can be cooked at any temperature from 375-450°. Spread the fries on a baking sheet. Bake them for 20-30 minutes, turning them over at least once while baking. Depending on the oven, it may take more or less time. Bake them until the fries are crispy and golden brown. Don't place the fries too closely together or stack them too high. You want them to crisp up.


Нагрейте духовку до 230°C. Запекайте до желаемого состояния. Готово!

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Wait for your oven to preheat. It may be tempting to put the fries in and be done with it, but wait. Allowing the oven to complete preheat means your fries will cook evenly and prevents them from getting soggy. Generally, after flipping initially, your fries will need another 10-15 minutes baking time. When your fries are the desired golden brown, you know they are finished. Remove your fries from the oven and allow them to cool slightly before serving. Turn the oven to broil for the last few minutes if you desire extra crispiness. This will quickly give the fries a very deep brown color.


Нагрейте духовку до 400 ͦF и сбрызните форму антипригарным спреем. В кастрюле с двойным дном смешайте молоко, сахар и оливковое масло. Когда смесь закипит, выключите огонь и дайте ей остыть до теплого состояния. Добавьте муку и дрожжи в смесь. Вмешайте оставшуюся муку, пищевую соду, разрыхлитель, измельченный розмарин и соль. Руками раскатайте шарики из теста размером в 2,5 см. Воткните один ломтик бри в каждую форму для кексов. Выпекайте 16-20 минут или до золотистого цвета. Охладите в течение 10 минут.

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This recipe makes about 1 1/2 dozen rolls of moderate size. If you don't have a muffin tin, you can use a 13x9-inch pan instead. Bring it to a simmer over medium heat, stirring occasionally. Ideally, it'll be somewhere between 90°F and 110°F -- definitely warm, but not too hot to touch. This should take about 10 minutes. If you place the tip of your finger in the liquid and hold it there, you should be fine. Don't try this too soon! The last thing you want is to burn yourself. Once it's blended, cover it and let it rise for about an hour. It should nearly double in size. Plastic wrap is best, but a towel will work too. Combine it well until it looks like a perfect bread dough. You should end up with 54 small balls. Calm down -- place three balls into each muffin cup. We're not making rolls for an army, here. You'll want to tuck most of it under the tops of the dough balls, so when it bakes it doesn't crust on top. You want that cheesy goodness preserved! If any cheese overflows from the tin, spoon it back onto the rolls. You want them cheesy, right? Transfer to a cooling rack to allow to cool completely. Then try not to eat them all!


Нагрейте духовку до 94–122 °C. Переложите шишки на выстеленный бумагой для выпечки противень. Прогревайте шишки до тех пор, пока они не раскроются. Переложите шишки на решетку для остывания. Дайте шишкам остыть.

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You don't need the oven to get very hot. The pinecones just need some gentle heat to help dry them fully, so they'll open again after soaking. If you don't have any parchment paper, you can use aluminum foil instead. Leave some space between each pinecone. This allows the hot air to flow better between them and gives them room to open up. This may take anywhere from 30 minutes to two hours. Check the pinecones frequently, though, so that they don't catch on fire. They're ready when they're shiny and fully opened. If you prefer, you can leave the pinecones out to air dry so they open up again. However, it can take two to three days for them to open, which makes baking a good idea if you don't have much time. Use a pair of oven mitts, tongs, or even a soup ladle to do this. Be careful while moving the pinecones; they'll be very fragile. Once they're cool, you can paint them, display them, or seal them further. They will have a shiny coating on them, which is just melted sap. This can act as a natural preservative. If you want to preserve them further, you should finish them.


Нагрейте духовку и отрегулируйте решетку. Помойте и нарежьте сладкий картофель. Смажьте маслом и приправьте чипсы. Запеките чипсы из батата. Достаньте чипсы.

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Turn the oven on to 250 degrees F (121 C). Move the rack in your oven so that it's in the center. This will ensure that the sweet potato chips bake evenly. You should also set aside one or two baking sheets. Consider using rimmed baking sheets. The rims can prevent the cooked sweet potato chips from sliding off of the sheet as you remove them from the oven. Scrub two large sweet potatoes under cold water and dry them completely. Take a sharp knife and cut the sweet potatoes into very thin slices (as thin as you can get them). You could also use a mandolin and slice them on the thinnest setting. A mandolin will give you more uniform chips. You may want to use organic sweet potatoes since you'll be leaving the skins on the potatoes. Studies on pesticides in potatoes found that pesticides are concentrated in the peel. Place your sliced sweet potato chips into a large mixing bowl and drizzle them with 2 tablespoons of olive oil. Sprinkle 1/4 teaspoon of salt over the chips. Use a spoon to toss the mixture so the sweet potato chips are completely covered with the oil.  If you'd like a spicier chip, you can also sprinkle 1/4 of a teaspoon of cayenne pepper on the sweet potatoes. For a sweet and salty chip, you could add 2 tablespoons of maple syrup when you drizzle the olive oil over the chips. Place the chips on one or two baking sheets so that they're laying flat in a single layer. Bake the chips for one hour. Remove them from the oven and carefully flip the chips. Return the chips to the oven and bake them for another hour. Flipping the sweet potato chips halfway through cooking helps the chips crisp up on both sides. The chips are done once they're crisp and golden brown in color. If the chips were a little thick (more than 1/4 inch thick), they may be firm or tender in the center. Remove the sweet potato chips from the oven and let them rest for 10 minutes. Once they've cooled and crisped, you can serve them. The sweet potato chips won't stay crispy for very long, so try to use them immediately. If you must...


Нагрейте духовку и подготовьте формы для выпечки. Установите водяную баню. Положите желтки и 1 стакан (230 грамм) сахара в миску. Взбейте желтки сахаром. Взбейте белки. Добавьте белки в желтки. Влейте растопленное сливочное масло. Распределите жидкое бисквитное тесто на противне или в форме и выпекайте. Достаньте бисквит с противня или из формы. Намажьте бисквит глазурью или добавьте наполнители, какие вам нравятся.

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Set the oven to 180°C, 350°F, or gas mark 4. Butter two 9-inch cake pans or 2 12-by-17 inch rimmed baking sheets. Line the bottom of your pans with parchment paper, butter the paper, and then sprinkle flour all over it. Gently shake the flour around and shake the excess out of the pan. Don't be tempted to skip the parchment paper. It will ensure that the cake doesn't stick to the pans and will make it easy to remove. Pour water into a saucepan and get it simmering, or slightly bubbling. Place a bowl over the saucepan taking care that the bowl doesn't touch the water. You can also buy and use a double boiler, which similarly nests two saucepans. Whisk till the yolks and sugar over the simmering water until the sugar dissolves, about 3 or 4 minutes. When you no longer see sugar granules, remove the bowl from heat. Use a hand-mixer on medium-high to beat the mixture until it lightens in color and thickens slightly, about 3 to 5 minutes. Stir in vanilla extract and salt. Pour the mixture into a large bowl. Place the whites in a separate large bowl and beat with a mixer on high speed. Beat till soft peaks form. These should be slightly droopy if you lift the beaters out of the bowl. Once this happens, beat in the rest of your sugar until the peaks become stiff and shiny. This should take a couple of minutes. Be sure to use spotlessly clean beaters and a bowl. If there's any trace of grease or fat, your egg whites won't form peaks. Do this gradually, by folding in one third of the whites at a time. Then, gently sift the flour over the top and fold it in as well. Stop folding just before all the flour is incorporated. To fold in a mixture, simply use a spatula and a light hand to gently combine a lighter mixture into a heavier one. Avoid stirring, or you'll lose the volume of the lighter mixture. Instead, rotate your wrist when combining substances. Pour it down the side of the bowl and fold it into the batter until it's smooth, but take care not to overbeat. Divide the batter between your two cake pans or sheets....


Нагрейте духовку и форму для запекания. Смешайте яйцо с молоком. Приготовьте сухую смесь для обваливания. Нарежьте мясо и обмакните в сухую смесь. Обмакните курицу в яичную смесь. Снова обваляйте курицу в сухой смеси. Растопите сливочное масло в форме и выложите кусочки курицы. Запеките цыпленка в духовке. Переверните мясо и доведите до готовности.

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Turn the oven on to 410°F (210°C). Get out a baking dish or roasting pan that's large enough to hold all of the chicken in a single layer. Put the dish in the oven to heat up as the oven heats. Putting the chicken into a hot pan will create a crispy crust. Crack 1 egg into a shallow prep bowl. Pour in 1/3 cup (80 ml) of milk and whisk the egg and milk together until the egg is completely incorporated. Set this mixture aside. In another prep bowl, place 1 cup (125 g) of all-purpose flour and 4 tablespoons breadcrumbs. Measure the baking powder and seasonings into the bowl and combine them. You'll need to whisk in:  1 teaspoon baking powder 1 tablespoon salt 2 teaspoons ground paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground pepper Take 2 pounds (900 g) of boneless skinless chicken breast and use a sharp knife to cut each breast into three or four pieces. Place the chicken strips into the dry mixture and toss them until they're coated. Shake off any excess from the pieces. You'll need to coat them in batches, since all of the chicken won't fit in the bowl at the same time. Transfer the chicken to the bowl with the egg mixture and cover each strip in the egg mixture. You'll need to do this in batches, so you don't crowd the chicken. Put the coated chicken strips back into the bowl with the dry coating. Toss the chicken strips again, so they're completely covered with the dry mixture. Use hot pads to take the baking dish out of the oven. Put 1/4 cup (60 g) of butter into it. It should melt quickly in the hot pan. Once the butter melts, lay the coated chicken strips in the pan. Put the hot pan back into the preheated oven and bake the oven-fried chicken for 10 to 12 minutes. You should see the chicken crisp up and become golden brown. Using boneless, skinless chicken and cutting it into strips helps the chicken cook quickly. Remove the pan from the oven and use a thin spatula or tongs to carefully flip the chicken over. Return the pan to the oven and bake the chicken for another 5 to 10...


Нагрейте духовку. Застелите противни пергаментной бумагой. Подогрейте воду, сливочное масло, соль и перец.

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Wait to preheat the oven until you are ready to begin preparing the ingredients. Turn the oven to 425°F (225°C). The oven should be ready by the time you have prepared the ingredients and shaped the dough. Depending on the amount of and size of gougères you're making, you may need more than one baking sheet. Consider how much room you have in the oven, how many pans you have, and how many people you will be serving. Line the baking tray with parchment paper or a silicone baking mat. Put the 1/2 cup (118.3 ml) of water, 1 stick (14.8 ml) of unsalted butter, 1/2 teaspoon (4.9 ml) of salt, and 1/2 cup (118.3 ml) of whole milk into a two or four quart saucepan. Stir the ingredients together and bring them to a rolling boil. You can also choose to add a ½ teaspoon (2.47 ml) of dry mustard powder to the mix.


Нагрейте духовку. Разрежьте каждый початок на четыре части. Смажьте кукурузу растительным маслом и посыпьте приправами. Обжаривайте в духовке 6–10 минут. Наслаждайтесь.

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Turn on the broiler portion of your oven and allow it to preheat for at least 5 minutes.  If your broiler has high and low settings, switch it onto high. Note that some broilers only have on and off settings; in this case, the general on setting is fine. Make sure that the upper rack of the oven is about 6 inches (15 cm) away from the top heating element. Completely remove the husks and all visible threads from the ears of corn. Use a knife to chop each ear into four equal sections. Depending on the thickness of the corn, it may be possible to break the ears apart by hand instead of using a knife. Doing so will give you less control over the size of the sections, though, making it harder to keep the sections even. Arrange the corn cob sections on a large baking sheet covered with aluminum foil. Lightly brush each section with oil or melted butter, and sprinkle the corn with salt and pepper (if desired). Since olive oil has a higher smoking point than butter, it's usually the safer option for the broiler. Since the corn should cook quickly when sectioned, though, you should also be able to use butter without much trouble. Place the corn beneath the preheated broiler. Cook the cob sections for 3 to 5 minutes, or until some of the kernels begin to char, then flip them over to their other sides. Continue cooking until the other sides char, as well. Consider brushing the other sides with additional oil and butter before returning them to the broiler. Note that doing so may result in more splatter inside your oven, though. Remove the corn cob sections from the oven and let them cool slightly. Sprinkle with freshly chopped parsley, if desired, and serve the corn hot.


Нагрейте духовку. Частично снимите листья и обмотайте кукурузу фольгой. Смажьте кукурузу и посыпьте приправами. Выпекайте кукурузу 10–15 минут. Наслаждайтесь.

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Switch on the broiler setting of your oven and allow the heating element to warm up for 5 to 10 minutes.  Some broilers only have on and off settings, while others also have high and low settings. If yours is the latter, switch the broiler onto high. Place the upper oven rack roughly 6 inches (15 cm) away from the upper heating element of the oven. This upper heating element is the only portion that turns on when you use the broiler. Peel the husks back, revealing the entire ear of corn, but do not remove them. Instead, use scissors to cut the husks down to a length of roughly 4 inches (10 cm), then wrap the hanging husks in aluminum foil.  Pick away any hanging silks during this step, as well. Wrapping the husks with foil is a necessary step. If you don't do this, the husks will quickly burn under the intense heat of the broiler and may even catch on fire. If you don't wish to use the husks and stem as handles while serving the corn, you can remove them completely. Arrange the ears of corn in single layer on a baking sheet, then drizzle them with olive oil. If desired, you may also season the corn with salt and pepper.  You can cover the baking sheet with aluminum foil, if desired, but doing so is not necessary. Note that olive oil is a better choice than butter for this method since it has a higher smoking point and will be less likely to overheat in the broiler. Place the ears of corn under the preheated broiler. Watch the corn carefully, and rotate the ears each time the kernels on that side begin charring.  You'll need to rotate the after the first 3 to 5 minutes, then twice more every 3 to 5 minutes after that. When ready, the corn should be lightly and evenly charred, and tender throughout. Note that you can also remove the foil from around the husks during the last 2 minutes, if desired, so that they can char lightly without burning. Remove the corn from the oven and sprinkle it with chopped parsley, if desired. Serve it while it's still hot.


Нагрейте ее феном. Используйте лезвие из пластика. Используйте пластиковую карту в качестве инструмента. Используйте лезвие бритвы.

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Heat will loosen the adhesive behind the decal and make it easier to remove. Use a hairdryer on the high heat setting. Hold it over decal until you start to see the edges fray. You can also use a heat gun. These are used to dry glue and can be found at any home improvement store. They can burn hotter than a hairdryer and thus are better for large or particularly stubborn decals. Most home improvement stores sell plastic blades that are specifically designed for removing decals and other flat objects that are sealed with adhesives. The plastic blades will minimize the risk of damage to the window.  Slowly slide the blade under the edges and chip away at the adhesive to separate the decal from the window. Try to hold the blade parallel to window to minimize the risk of damaging the glass. Look for the “Li’l Chizler” which is specifically designed for removing adhesives from glass. You may be able to peel the decal off once you have the edge lifted. Older decals will be more likely to split into little bits and generally are more difficult to remove. Use a credit card or library card if you don’t have a plastic blade available. Chip away at the adhesive by holding it parallel and slowly sliding it under the decal. A razor blade is the best tool for removing the adhesive but is also the most likely to risk damaging the glass. Therefore, it should be a last resort is plastic scrappers don’t work. Be particularly careful to hold the blade parallel to the glass and chip at the residue with small strokes. If the blade becomes dull or doesn't seem as effective, switch to a new blade instead of turning it over.


Нагрейте коптильню. Положите сосиски в коптильню при помощи щипцов так, чтобы между ними было мало свободного пространства. Коптите сосиски на протяжении 2 – 2,5 часов. Примерно через 2 часа проверьте температуру сосисок при помощи специального термометра, чтобы убедиться, что сосиски готовы (температура должна быть равной 71˚С). Вытащите сосиски из коптильни и положите их на блюдо (не пользуйтесь тем же блюдом, на котором лежали сырые сосиски).

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Smoking meats is a very different process from grilling on a barbecue or cooking on a stove. Smoking involves lower temperatures and longer cooking times. Heat up your smoker to about 200 °F (93 °C). Follow your manufacturer’s instructions to get the smoker ready for use, such as adding water and smoke flavoring.  Some people like to cook bratwurst at a higher temperature, such as 250 °F (121 °C), while others aim for a much lower temperature, starting at 100F for an hour, then raising to 125F and 150F. These lower temperatures will mean it will take you much longer to cook the brats. Hickory or applewood smoke is a good flavor for smoked bratwurst. Line up the bratwurst inside the smoker and be sure to give each wurst a little room. Be careful not to puncture or tear the casings on each brat. Brats will cook more slowly on the bottom rack than on the top rack. Leave the smoker to cook the bratwurst for 2 to 2.5 hours. You don’t need to flip over the bratwurst halfway through. Rather, leave them alone for at least 2 hours. Every time the door to the smoker opens, the smoker loses a little heat and you’ll have to cook a little longer. Adjust your cooking time if you are smoking at a lower temperature than 200F. After about 2 hours, use a meat thermometer to check the temperature of the bratwurst. The bratwurst should reach 160 °F (71 °C). It’s best to use the same bratwurst every time to check the temperature. Every time you puncture it with a thermometer, some juices will escape and will make that bratwurst less than perfect. Use tongs to take the bratwurst out of the smoker. Set them on a plate. Be sure to use a different plate than the one you may have used to load them in. You want to avoid cross-contamination between raw bratwurst and cooked bratwurst.


Нагрейте масло в 3-4-литровой сковороде, по крайней мере, до 190 ° C. Обваляйте сухую размороженную рыбу в муке. Обжарьте тилапию. Удалите излишки масла, положив каждое филе на несколько секунд на бумажное полотенце, а затем сразу подавайте. Готово.

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Just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level. Shake off the excess flour and let the fillets sit on a rack or on wax paper for 5-10 minutes. Roll the fillets in the flour a second time. As before, shake off the excess flour. Now they're ready for the pan! No more than 2 at a time, however. Frying more than 2 fillets at once drives down the oil temperature which will make the fish and coating soggy. Turn once in the pan after a minute or so and remove when golden brown. They should be done in under 4 minutes; white and flaky inside at the thickest section of the fillet. Do not overcook! Garnish with sauces and sides for taste and presentation.


Нагрейте масло в большой сковороде. Смешайте муку и приправы в неглубокой миске. Взбейте вместе яйца и пахту. Обваляйте свиные отбивные в мучной смеси. Окуните в яичную смесь. Еще раз покройте мукой. Добавьте свиные отбивные в горячее масло. Обжаривайте до готовности. Избавьтесь от излишков жира и подавайте в горячем виде. Готово.

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Pour the oil into a large, heavy-bottomed stockpot and heat it over medium-high heat until the temperature reaches 350 degrees Fahrenheit (180 degrees Celsius).  Check the temperature using a candy thermometer, which can withstand high levels of heat. Note that this cooking method can also be used with a deep fryer, but frying breaded pork chops on the stove is possible as long as you have a sturdy enough stockpot. Gently toss together the flour, paprika, salt, garlic powder, and black pepper until the spices appear evenly distributed throughout the flour. Add the egg and buttermilk to a shallow bowl and whisk for 30 to 60 seconds, or until a consistent color forms. If there are still dark yellow streaks of egg yolk in the mixture, keep whisking. The egg and buttermilk must be mixed as thoroughly as possible. Working one chop at a time, coat all sides of each one in the flour, gently shaking off the excess over the dish. This initial coating of flour helps bind the egg to the meat. You can skip this initial layer of flour, but the final coating is more likely to slide off after you finish frying it if you do not have this extra layer of flour binding the egg to the meat. Working one chop a time, dip each chop into the egg and buttermilk mixture, soaking well. Hold the chop above the bowl for a few seconds after dipping it to allow the excess egg mixture to drip off. The meat and buttermilk help lock in moisture during the cooking process. The mix also helps bind the coating together as it fries in the hot oil. Still working one chop at a time, toss each back into the flour mixture, coating all sides once more and shaking off the excess. This is your final coating, and it will form a yummy, crispy layer on top of the pork after you fry it. If you want something with more crunch, you could coat the pork in a final layer of dried bread crumbs or finely crushed crackers instead of more flour. Carefully lower each chop into the hot oil using long-handled tongs. Do not be alarmed if the oil immediately sizzles upon...


Нагрейте масло в большой сковородке. Посыпьте треску солью и перцем. Доведите треску до готовности. Подавайте теплой.

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Heat 2 Tbsp (30 ml) of butter in a large skillet over medium-high heat until melted. Shift the pan back and forth so that the butter coats the entire bottom of the skillet. Olive oil or canola oil could be substituted for the butter if you desire a healthier alternative. Season both sides of the cod fillets.  Note that you can use both fresh and frozen fillets, but the latter will take longer to cook. The salt and black pepper should be added according to your own tastes, but if you are uncertain about how much to add, try 1/2 tsp (2.5 ml) of each. You could also use other seasonings on the cod, as well. For instance, you could try adding 1/4 tsp (1.25 ml) garlic powder, 1/2 tsp (2.5 ml) ground paprika, 1 tsp (5 ml) prepared seasoning blend, or 2 tsp (10 ml) dried minced parsley. Add the seasoned cod fillets to the melted butter in the skillet and cook 4 to 5 minutes per side or until the fish turns opaque and flakes easily with a fork.  If using frozen fish, cook for 6 to 9 minutes per side. Turn the fish using a spatula. Do not use tongs since tongs may cause the cod to break apart. Remove the cooked fish from the skillet and transfer to plates. Enjoy immediately.


Нагрейте масло в большой чугунной кастрюле. Взбейте вместе компоненты жидкого теста. Покройте треску тестом. Жарьте каждый кусок трески 7-8 минут. Слейте жир перед подачей на стол.

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Pour 2 quarts (2 L) of vegetable oil or canola oil into a heavy-bottomed Dutch oven and heat on medium to medium-high until the oil reaches a temperature of 375 degrees Fahrenheit (190 degrees Celsius).  You could also use a heavy-bottomed stockpot or deep-fryer. Use a candy thermometer to measure the temperature of the oil) In a shallow bowl, whisk together the flour, baking powder, and salt until evenly dispersed. Whisk in the milk and water afterward until the batter just barely combines. Note that the batter will still appear lumpy once ready. Do not over-beat the batter in an attempt to remove all the lumps. Dunk each cod fillet into the batter and coat all sides well. You can either coat each piece of cod immediately before frying it or coat all the pieces at once and store them on a baking sheet sprinkled with a light coating of flour until ready to fry. The former option will prevent each piece from losing batter, but the latter may prove more convenient. Place each piece of cod into the hot oil and fry one at a time until the batter turns deep golden-brown.  Shake off any excess batter before frying by holding each piece of cod over the bowl of batter and allowing the excess to drip off. Monitor the temperature of the oil as you fry the fish. Increase or decrease the heat to maintain a temperature of 375 degrees Fahrenheit (190 degrees Celsius). The inside of each piece should be opaque and should flake apart with a fork. Use a heat-resistant slotted spoon to scoop each piece of fish out of the oil and drain the cod on paper bags or paper towels for several minutes. Serve hot.


Нагрейте масло. Добавьте сливочное масло. Посолите и поперчите рыбу. Готовьте в течение 4-6 минут. Подавайте в теплом виде.

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Pour the oil into a large skillet and warm it up using medium heat.  Canola oil works well, but you can also use sunflower oil or safflower oil. All three are good choices because they contribute very little additional taste and have a high smoke point. Give the oil 1 or 2 minutes to become hot before pressing forward. After the oil becomes notably glossy, add the butter to the pan. Once it begins to sizzle, stir it into the hot oil already coating the pan.  Let the butter melt completely before moving to the next step. You could also use margarine instead of butter, but butter will have a richer taste. Sprinkle a small amount of salt and pepper over both sides of each fish. A little will go a long way.  Brook trout has a slightly more delicate flavor than other types of trout, so many prefer to cook the trout in a way that brings out the flavor of the fish without adding many competing flavors. For that reason, you should avoid using too many herbs or spices when seasoning brook trout. Use brook trout that has been cleaned, dried, and boned. You can remove the heads and tails or keep them on. Additionally, you can keep the scales and skin on, since the skin can be crispy and flavorful, especially when pan-fried. Once the trout turns light brown on the bottom side, carefully turn it over with a spatula and continue cooking on the other side.  Each side should only cook for 2 to 3 minutes. Test the fish for doneness by flaking it with a fork. If the trout flakes apart easily and is opaque inside, the fish is done. Transfer the fish to a plate. Split the fish in half and serve.  Stick a fork into the area where the dorsal fin is. Lift and slide along the backbone area, splitting the fish apart and opening it up. If you did not remove the bones before cooking the trout, splitting the fish open should reveal the bones. The bones should appear on one side and can be lifted out with your fingers.


Нагрейте масло. Добавьте халапеньо и лук. Добавьте соль и воду. Смешайте смесь. Добавьте уксус. Храните соус. Готово.

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Place the vegetable oil in a medium saucepan and put it over medium heat. Sauté them in the pan until they become tender. Simmer the mixture for about 20 minutes so the flavors can meld. Put it in a blender and process until completely smooth. Pour it in last and blend it with the sauce. If you're using a food processor, add the vinegar while it's still running. Place it in a lidded glass jar. It will keep in the refrigerator for several months.


Нагрейте масло. Жарьте мясо и имбирь. Добавьте остальные овощи. Добавьте бобовые ростки. Жарьте лапшу, постоянно помешивая. Верните все в сковороду. Подавайте.

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Pour 1 Tbsp (15 ml) of vegetable oil into a large skillet or wok. Place the pan on the stove and turn the heat on to medium-high. Let the oil warm up for 1 to 2 minutes. Test the oil by dropping a bead of water into the pan. If the oil is hot enough, the water should sizzle immediately. Add the slices of roast pork and ham to the oil. Place the minced ginger in the oil, as well. Cook for several minutes, stirring frequently, until the meat and ginger turn a light brown on each side. Note that the aroma of the ginger should also become notably stronger. Toss the carrots, celery, and onion into the hot oil. Cook the vegetables, along with the meat and ginger, until the vegetables are tender-crisp and the meat is half-done. Place the bean sprouts in the ban and stir gently until warmed. Remove everything from the pan at this point. Add the remaining 2 Tbsp (30 ml) of vegetable oil to the hot pan. Place the noodles in the pan and cook, stirring constantly, for a full 1 minute.  Use actual chow fun noodles if possible. If not, use any wide, short rice noodle. If you prefer crunchier edges, you can cook the noodles for a little while longer. Do not exceed an additional 1 to 2 minutes, though. Place the meat and vegetables back in the pan. Add the oyster sauce and stir, cooking just long enough to warm the sauce. Note that soy sauce can be used instead of oyster sauce if desired. Garnish the chow fun with chopped green onions and remove the dish from the heat. Serve and enjoy.


Нагрейте масло. Обжарьте креветки.

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Preheat oil in your deep frying appliance until it reaches 375 degrees F (190 degrees C). Follow manufacturer's guidelines for the amount of oil to add. When the oil has reached the preset temperature slowly lower in the shrimp 1 at a time until the basket is nearly full. Do not overcrowd the shrimp. Cook the shrimp for 1 to 2 minutes for medium size and about 3 minutes for large shrimp. Remove the shrimp when they are golden brown and slightly curled. Let them drain on a paper towel for 1 minute then serve.


Нагрейте масло. Положите слойки в горячее масло. Обжаривайте слойки, пока они не станут золотисто-коричневого цвета. Достаньте слойки из масла. Избавьтесь от излишков жира, положив слойки из карри на кухонные полотенца или другую абсорбентную бумагу. Подавайте слойки горячими.

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Pour frying oil into a large dutch oven or metal pot. If you have a high-sided frying pan, that will also work. Pour in enough oil to rise at least one inch up the sides of the pot or pan. Heat the oil until it reaches 365 °F (185 °C).  If you don't have a kitchen thermometer, you can tell the oil is ready by observing small bubbles forming strings from the bottom of the pan to the surface of the oil. Or test the oil by placing a small piece of dough in the pot. If it starts to fry and turn brown right away, the oil is ready. If it doesn't fry, keep heating the oil. Place four or five puffs in the pot. Don't crowd the puffs by trying to fry too many at a time, since this will cause them to cook unevenly. You may have to fry them in several batches. They should be ready in thirty seconds to a minute, depending on how many you're frying at once. Use a slotted or sieve spoon to drain off the oil as you lift the puffs from the pot. Let the puffs sit for a moment or two so the excess oil drips off and gets absorbed. Curry puffs are usually served with a dipping sauce such as yogurt and mint, fresh mint chutney, peach chutney or tamarind chutney.


Нагрейте молоко в большой кастрюле. Добавьте  мезофильные культуры. Добавьте сычужный фермент. Порежьте сыр кубиками. Увеличьте температуру и продолжайте готовить. Застелите дуршлаг марлей. Слейте сыворотку.

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Pour the milk into your stockpot and heat it over medium heat until it reaches an even temperature of 90 degrees Fahrenheit (32.2 degrees Celsius).  You can use either cow's milk or goat's milk, but either way, it should be raw. The temperature can be as low as 85 degrees Fahrenheit (29.4 degrees Celsius) when you begin. Check the temperature with an instant-read food thermometer. Sprinkle the culture over the surface of the milk and whisk it in, making sure that it is thoroughly combined and dissolved.  Let the cultured milk ripen for 1 hour. Note that you could also use 1 packet of direct-set mesophilic culture instead of bulk mesophilic culture. Slowly pour the diluted rennet into the milk, whisking continuously as you add it and for at least 5 minutes after all the rennet has been added.  Let the milk set for 1 to 2 hours. A curd should develop in this time, and it should be firm enough for you to cut cleanly with a knife. If you do not want to use liquid animal rennet, you could use 1/4 tsp (1.25 ml) double-strength liquid vegetable rennet dissolved in 1/2 cup (125 ml) water or 1/4 tablet vegetable rennet dissolved in 1/2 cup (125 ml) water. Use a long knife to cut the curds into 1/4-inch (6.5-mm) cubes. The cubes do not have to be perfectly even, but they should be approximately the same size. Let the curds sit for an additional 15 minutes, or until they get a little firmer. Gradually raise the temperature of the milk until it reaches 100 to 102 degrees Fahrenheit (37.8 to 38.8 degrees Celsius). Stir the curds with a long-handled spoon every few minutes to prevent them from matting or clumping.  It will usually take about 30 to 45 minutes for the curds to reach this temperature. After the curds reach your desired temperature, let them continue to cook for another 30 to 45 minutes. Again, stir gently every few minutes to prevent matting. Remove the curds from the heat if they get too hot. During this time, the curds will begin to shrink considerably. Place the colander in a large, clean sink or basin and...


Нагрейте молоко в микроволновке. Вскипятите молоко на плите в кастрюле с широким дном. Опустите в кастрюлю с молоком ложку на длинной ручке. Для приготовления молочнокислых продуктов молоко необходимо нагревать медленно.

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The easiest way to heat milk is in the microwave, but you’ll have to keep an eye on it. One cup (250 mL) of milk should reach room temperature within 45 seconds and boil within two and a half minutes. Stir it every 15 seconds to keep it from boiling over. You can also try setting your microwave to 70 percent power for a slower boil. You should still stir the milk every 15 seconds. When boiling milk on the stovetop, use a deep pot so the milk has room to bubble and crawl up the sides. If you’re making a sauce or a glass of warm milk, set the heat to medium. To keep the milk from boiling over, don’t turn your back on it and stir it every few minutes. Lower the heat when the milk starts to boil to avoid scorching it. Milk boils over when a layer of protein and fat forms at the top and prevents steam below from escaping as it heats. Eventually, the steam breaks through violently and the milk boils over the sides of the pot. Keeping a long-handled spoon gives the steam a way out before too much pressure builds. You should still put the spoon to use every few minutes and stir the milk to release steam. If you’re making cheese or yogurt, you should heat milk by one degree per minute. Heat it at low to medium-low for 30 to 40 minutes and stir it every few minutes. When you see tiny bubbles and steam, the milk has met its boiling point of 180 degrees Fahrenheit (82 degrees Celsius). If your stove runs hot and you can’t boil milk slowly enough directly over a flame, you could use the double boiler method.


Нагрейте молоко до 34ºC. Накройте молоко пищевой пленкой или крышкой кастрюли, если она есть. Пусть постоит 30 минут, пока не образуется "полный прорыв".

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Add the rennet, stirring well. Set in a warm place, wrapped in towels to keep it warm. A clean break is when the curd separates cleanly when you insert a knife and pull it gently to one side. If it's similar to scrambled eggs, you are close, but not quite there; keep it warm and test again in 10 minutes. (See tips).


Нагрейте молоко до кипения на плите. Перемешайте яйца с необходимым количеством сахара. Начните с нескольких столовых ложек молока. Продолжайте добавлять молоко, пока все молоко не кончится.

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If you're making eggnog, custard, pudding, or ice cream, almost all recipes will start with scalded milk, or milk brought just to a boil. Whip your eggs in a heat-resistant bowl and go about the process of heating the milk over the stove according to the recipe you're using. For some recipes, you'll need to measure out the sugar into the eggs before you temper the eggs. If this is the case, measure it out and add it to the eggs. Whisk them together vigorously while the milk heats. Remove the milk from the heat after it's scalded and add a very small amount of milk to the heat-resistant bowl with the eggs and sugar in it. Use your ladle and spoon out about a tablespoon into your whipped eggs, whisking vigorously while you add. Make sure the eggs haven't curdled before adding more. If it helps, count to ten in between additions of milk, just to be sure you're not rushing it. That's slow enough that you'll probably be safe from curdling. Keep spooning the milk into the eggs, a little at a time, until you've transferred all the milk over to the egg bowl. Depending on what you're doing with the recipe, you might add this mixture to dry ingredients or chill it down for ice cream. Either way, you've tempered the eggs and you're ready to move forward with the recipe.


Нагрейте молоко до температуры 85°C. Охладите молоко до температуры 43ºC. Нагрейте закваску. Если хотите, добавьте сухое обезжиренное молоко. Добавьте закваску.

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Using two large pots that fit inside one another, create a double boiler. This will prevent your milk from burning, and you should only have to stir it occasionally. If you cannot do this, and must heat the milk directly, be sure to monitor it constantly, stirring all of the while. If you do not have a thermometer, 185ºF (85ºC) is the temperature at which milk starts to froth. It is highly recommended that you obtain a thermometer in the range of 100 - 212ºF, especially if you plan to make yogurt on an ongoing basis. You can use any kind of milk, including whole milk, 2 percent, 1 percent, nonfat, pasteurized, homogenized, organic, raw, diluted evaporated, dry powdered, cow, goat, soybean, and more. UHP, or ultra-high pasteurized milk, is processed to a higher temperature, which breaks down some of the proteins that the bacteria need to make the milk into yogurt. Some have reported difficulties in making yogurt from UHP. The best way to do this is with a cold water bath. This will quickly and evenly lower the temperature, and requires only occasional stirring. If cooling at room temperature, or in the refrigerator, you must stir it more frequently. Don't proceed until the milk is below 120ºF (49ºC), and don't allow it to go below 90ºF (32ºC); 110ºF (43ºC) is optimal. The starter is the bacteria that you add to the milk, which in turn cultivates more bacteria--bacteria that is necessary for the creation of yogurt. Let the starter yogurt sit at room temperature while you're waiting for the milk to cool. This will prevent it from being too cold when you add it in.  All yogurt needs "good" bacteria. The easiest way to add this is to use existing yogurt. The first time you make your own yogurt, use store-bought plain (unflavored) yogurt. Be certain it has "active cultures" on the label. Yogurt cultures die over time so try and find the freshest yogurt that has a tart flavor, but no added flavors or other additives. Taste various plain yogurts before you get started. You will find that different kinds taste a bit...


Нагрейте молоко и сливки. Помешивая, добавьте пахту и сычужный фермент. Оставьте на ночь. Добавьте соль. Нарежьте на куски. Процедите смесь. Уберите сыворотку. Охладите. Сливочный сыр готов к употреблению на следующий день.

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Add the milk and the cream to a large, nonreactive pot and warm over a low heat until the temperature reaches 70°F (~21°C).  Do not allow the milk and cream to boil. Use an instant read thermometer to get an exact temperature read. Add the buttermilk to the milk and cream mixture and stir to combine. Then add the veal rennet. Cover the pot with a lid and leave the cream cheese mixture overnight, at room temperature. The next day, the mixture will have set. Sprinkle the salt all over the surface of the set mixture. Using a large wire whisk, cut the gelled cream cheese mixture into small curds. Line a large colander with a butter muslin cloth. Place the colander in a bowl large enough to hold the whey. Gently pour the cream cheese mixture into the colander and let it drain for about 30 minutes. Gather the corners of the muslin cloth and tie them together with a rubber band to form a bag. Empty out the whey that has collected in the bowl. Place the cloth bag containing the cheese back in the colander, and put the colander back in the bowl. Put the whole thing in the refrigerator and let the curds continue to drain overnight. Use immediately or store in a plastic container in the fridge for up to two weeks.


Нагрейте молоко. Добавьте лимонный сок. Дайте смеси постоять. Отделите творог от сыворотки. Промойте творог. Закончите приготовления зернистого творога.

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Place it in a saucepan and heat it until it begins to steam, but does not come to a boil. Remove the milk from heat. Pour the lemon juice into the warm milk and stir it slowly for several minutes. Cover the saucepan with a dishcloth and let the curds separate from the whey for about an hour. Place a piece of cheesecloth over a bowl and pour the curds and whey into the cheesecloth. Let the curds drain for about 5 minutes. Gather the ends of the cheesecloth and hold it under cool water to rinse the curds. Continue until they are completely cooled, then squeeze the cloth to get the curds as dry as possible. Place the curds in a bowl and add the salt and cream or half and half.


Нагрейте молоко. Добавьте сычужный фермент. Дайте смеси постоять. Нарежьте смесь. Приготовьте смесь. Процедите творог. Подавайте зернистый творог.

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Pour the milk into a small saucepan and place it over medium heat. Heat the milk slowly, making sure it doesn't boil, until it reaches 85 °F (29 °C). Use a candy thermometer to monitor the temperature. Turn off the heat when the milk is sufficiently warm. Place the drops of rennet directly in the milk. Use a spoon to stir the mixture for about 2 minutes. Cover the saucepan with a clean dish towel and let the rennet and milk sit untouched for about 4 hours. The rennet will start reacting with the milk to turn it into cheese. Remove the dishcloth and use a knife to make slices in the mixture and break up the curds. Slice several times in one direction, then make several slices in the opposite direction. Add the salt to the saucepan. Turn the burner to medium low. Stir the mixture as it heats to help the curds separate from the whey. Stop as soon as the curds have separated and the whey looks slightly yellow. Don't overcook the mixture, or the curds will be hard. Place a piece of cheesecloth or a fine-mesh strainer over a bowl Pour the curds and whey into the cheesecloth to strain the curds from the whey. Keeping the curds in the cheesecloth suspended over a bowl, cover the curds loosely with plastic wrap and place all of it in the refrigerator to let the whey continue to drain for a few hours. Stir it every once in a while to help it along. Place the curds in a clean bowl and add the cream or half and half. Season with more salt to taste.


Нагрейте молоко. Добавьте уксус. Отделите творог от сыворотки. Промойте творог. Закончите приготовления зернистого творога.

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Place the milk in a saucepan and put it on the stove. Turn the burner to medium and let the milk heat to 120 degrees Fahrenheit. Use a candy thermometer to monitor the milk's temperature. Remove it from heat once it is sufficiently warmed. Pour the vinegar into the saucepan and stir the mixture slowly for 2 minutes. Cover the pan with a dishcloth and let the mixture rest for 30 minutes. Pour the mixture into a colander lined with cheesecloth or a thin dishcloth. Let the whey drain for about five minutes. Gather the edges of the cloth and hold the curds under a stream of cold water. Squeeze the curds and move them around until they are all rinsed and cooled. Place the curds in a bowl. Add the salt and the cream or half and half. Store in the refrigerator or serve immediately.


Нагрейте муку с молоком. Смешайте масло и сахар. Смешайте две смеси. Используйте глазурь как можно скорее.

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Whisk flour and milk together in a small saucepan over medium heat. Stir constantly until the mixture thickens to the consistency of pudding or thick batter. Remove it from the heat and allow it to cool to room temperature.  The flour icing technique can be used to make either flour buttercream icing or cooked cream cheese icing. Use butter to make flour buttercream, and cream cheese to make cream cheese icing.  This icing recipe will make enough for 24 cupcakes, or two 8-inch (20-cm) cakes. In a medium bowl, cream the butter or cream cheese and sugar with electric beaters or in a stand mixer. Beat on high speed for about five minutes, until the mixture becomes smooth, light, and fluffy. If you don’t have a stand mixer or electric beaters, beat the mixture vigorously with a whisk. When the milk and flour mixture has cooled to room temperature, whisk in the vanilla. Add the milk and flour mixture to the creamed sugar. Beat the mixture on high speed for six to eight minutes. Scrape down the sides of the bowl as needed. The mixture is done blending when the ingredients are evenly combined and the icing becomes light and fluffy like whipped cream. Spread the flour buttercream or cooked cream cheese icing on cakes, cupcakes, pancakes, or any other desserts you like. Alternately, store it in the refrigerator for a couple hours until you're ready to use it. You can refrigerate this icing overnight. Before using, allow it to warm to room temperature, then beat it again to the proper consistency.


Нагрейте панель с вмятиной. Изолируйте поврежденный участок выпрямляемой панели (если это возможно). Наденьте толстые защитные перчатки. Примените сухой лед или сжиженный сжатый воздух. Подождите некоторое время. Повторите процесс по мере необходимости.

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Turn on the hair dryer and use it to blow hot air over the dent and the surrounding area for one to two consecutive minutes. The hair dryer should be set to medium and should be held between 5 and 7 inches (12.7 and 17.78 cm) away from the car's surface. Do not overheat the area in order to prevent the paint from becoming damaged due to overheating. Place a sheet of aluminum foil over the top of the dented area. This step should only be performed if you are using dry ice instead of compressed air. The purpose of this step is to keep the area warm while also protecting the paint from the dry ice, which can potentially damage the topcoat. The gloves will protect you from frostbite and other injuries that can occur when your skin comes into contact with dry ice or liquified compressed air. The rapid change in temperature from warm to cold will cause the surface of your vehicle to first expand (when heated) and then contract (when cooled).  If you are using dry ice, grab a block of the ice with one hand, then gently rub it over the aluminum foil resting on top of the dented area. If you are using a can of compressed air, turn the can upside down, and spray the surface of the dented area to cover the area with a layer of liquid ice. There are some basic principles of science at work here:  the pressure, volume, and temperature of a gas are all interconnected. While normally the can loses temperature as the gas is released, if you spray the can upside down the gas itself is cooled.  Either method will only require a brief application. The surface panels of most modern vehicles are made of relatively thin and lightweight material and they will cool very quickly. You will likely not see any change after the first 30-50 seconds of application (or probably even sooner than that). A few moments after you have applied the dry ice or compressed air, you may hear a popping sound that will indicate the dent has been removed. The rapid temperature shift will usually make the material reform its original shape.  If you used...


Нагрейте печь. Поставьте колбаски в духовку. Поджаривайте в течение 6 минут. Подавайте колбаски теплыми.

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Turn the broiler on and allow it to warm up for about 3 to 5 minutes. Most broilers only have an “ON” and “OFF” setting, but some also have “LOW” and “HIGH” settings. For the latter, preheat the broiler on “LOW.” Arrange the sausages in a single layer on a broiler pan. Place the pan in the preheated broiler, 4 to 6 inches (10 to 15 cm) away from the top heating element.  If you do not have a broiler pan, place a metal cooling/cooking rack on top of a rimmed baking sheet and use that instead. You need to use something that allows the fat to drain as the sausages cook, so you should avoid using a flat baking sheet on its own. Both sausage links and sausage patties can be cooked using this method. For sausage links, place the rack 4 to 5 inches (10 to 12.5 cm) away from the heating element. For sausage patties, keep the rack 6 inches (15 cm) away from the same element. For roll breakfast sausage, slice the roll into 1/2 inch (1.25 cm) thick portions and treat each portion as though it were a pre-formed patty. Broil the sausages for 3 minutes, then turn them over to the other side. Continue cooking for another 3 minutes, or until the juices run clear and the centers are no longer pink.  This amount of time should work for both breakfast patties and breakfast links, but links may benefit from more frequent cooking and, in some instances, may cook a little faster than patties. The internal temperature of both links and patties should reach at least 160 degrees Fahrenheit (70 degrees Celsius) before you remove the sausages from the broiler. Remove the sausages from the broiler and transfer them to individual serving plates. Enjoy them while they're still hot. If you do not eat the sausages immediately, refrigerate them for 1 or 2 days, or freeze them for as long as 1 month.


Нагрейте пластик или воск. Сковырните вещество с поверхности шателем или чем-то аналогичным. Почистите то место, где раньше было пятно от пластика или воска.

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Be careful while doing this step, because overheating the stain can make it worse. The trick is to make the mess malleable because it won’t budge while it is hardened.  If the mess is in the oven, preheat the oven at the very lowest heat setting. Stay by the oven to make sure the stain doesn’t overheat and start smoking. If the stain is on another hard surface like a table or wood floor, try using a hair dryer to warm the substance. The plastic or wax should have softened with the heat, and you can begin scraping it off with a flat, sharp edge. This will require some elbow grease, but be careful not to scratch or chip the surface you are cleaning. If you do not have a putty knife, you can use a butter knife or a razor blade. If there isn’t much of a mess left, this can be achieved with mild soap and a damp rag. In the case of more persistent stains, you may want to use a more heavy-duty surface cleaner and a rough sponge or scrubber.


Нагрейте рапсовое масло. Помойте и нарежьте сладкий картофель. Жарьте сладкий картофель партиями. Вытащите чипсы из сладкого картофеля.

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Pour 3 to 4 cups of canola oil into a wok or deep-fryer. You may need more or less oil, depending on the size of your wok or deep-fryer. Just ensure that you have about 3 inches of oil in the bottom of the fryer. Heat the oil between 360 and 375 degrees F (182 to 190 C).  If you don't have a wok or deep-fryer, you can use a wide saucepan to fry the sweet potato chips. You may want to attach a deep-fry thermometer to the fryer so you can check the temperature as you fry. Scrub one pound of sweet potatoes under cold water and peel them. Take a sharp knife and cut the sweet potatoes into slices that are as thin as paper. It may be easier to use a mandolin and slice them on the thinnest setting. A mandolin will give you more uniform chips. You may want to use organic sweet potatoes since you'll be leaving the skins on the potatoes. Studies on pesticides in potatoes found that pesticides are concentrated in the peel. Carefully place a single handful of the sweet potato chips into the hot oil. They should fry quickly and begin to turn brown and curly. Avoid letting the sweet potatoes fry for more than one minute. Avoid frying more than a handful of sweet potatoes at a time. If you add more, the temperature of the oil will drop quickly, so they won't fry properly. Use a deep-fry skimmer to scoop out the fried sweet potato chips. Set the cooked chips on a rack that is lined with paper towels and sprinkle them with salt to taste. Continue to fry the rest of the sweet potato chips in batches. When frying more sweet potato chips, ensure that the oil gets back up between 360 and 375 degrees before adding another handful of chips.


Нагрейте растительное или кокосовое масло 15 секунд в микроволновой печи. Втирайте масло в кожу в течение 30 секунд. Насухо вытрите кожу ватным диском. Помойте кожу теплой мыльной водой.

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Put 2 tablespoons (30 ml) of vegetable or coconut oil into a microwave-safe bowl. Put the bowl in your microwave and heat the oil on high for 15 seconds. Make sure the oil is warm but not scalding hot.  Only use 1 tablespoon (15 ml) if you only have a small stain. The pigment in turmeric is more soluble in oil than it is in water, meaning it will lift the stains off easier. Gently rub your skin in circles over the stained area. Work the oil into the skin to lift the pigment from the stain. After scrubbing for about 30 seconds, let the oil sit on your skin for 1 minute so it can draw out the stain even more. Use a disposable cotton pad to pat the oil off of your skin. Rotate the pad after each pat so it can absorb the most oil. Continue patting your skin dry until the oil is completely removed. You should notice the lifted pigment on the cotton. Lather a body or hand soap in warm water and apply it to the area that was stained. Work the soap in circles on your skin to scrub any residual stains. Rinse the soapy water off your skin and pat it dry with a towel. If you still have stains on your skin, repeat the process again.


Нагрейте растительное масло в большой антипригарной сковороде на среднем огне. Добавьте лук. Добавьте чеснок. Добавьте перец чили. Добавьте приправ! Продолжайте варить соус. Уберите сковороду с огня.

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Pour 1 tbsp oil into your pan and heat it until it starts to shimmer. Use 1/2 of a fresh medium onion, diced. You can use a white, yellow, or purple onion. Any one will taste great, so use your favorite kind or whatever you have on hand. Stir your onions frequently and cook them in the oil for about 5 minutes or until they turn translucent. Be careful adding the fresh onion, once your oil has heated up, it may pop and sizzle when you pour the onion into the pan. Peel and dice two garlic cloves and cook with the onions for another minute. Garlic is delicious and has great health benefits, but it is also very strong in flavor. If you are sensitive to garlic, just add one clove or half a clove. Drop in 1 can of drained and diced green chilies, and 1 lb of green tomatoes or tomatillos, roughly chopped. You can use fresh green chilies too. Add 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt, 1 cup vegetable broth and 1/2 cup water to the skillet. Many store bought broths have preservatives and additives so you may be better off making your own vegetable broth. Bring your sauce to a boil and then reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally. Your tomatoes should start to break down, giving your sauce a thicker and richer consistency. This is a great time to get creative with your sauce. Taste it as it heats up and add an additional pinch of salt or oregano if you desire. At this point, you are ready to pour your sauce onto a dish of freshly assembled enchiladas. Just sprinkle with 1/2 cup of cilantro and use it immediately or store it in an airtight container in the refrigerator for later. You can adjust the amount of cilantro to your taste.


Нагрейте растительное масло в большой сковороде до 190 °C. Сделайте тесто. Посолите и поперчите огурцы на ваш вкус. Окуните каждый кусочек соленого огурца в тесто. Обжаривайте ломтики огурцов партиями. Достаньте соленые огурцы из сковороды щипцами. Подавайте.

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Fill the saucepan with about 1 inch (2.5 cm) of vegetable oil. Test the temperature using a deep-fry thermometer. Alternatively, you can add a pinch of flour to the oil to see if it immediately browns and bubbles. If it does, then the oil is ready. Combine 1 cup of flour, 1 cup of cornmeal, and 3 lightly-beaten eggs in a large bowl. Mix the ingredients together until you've created a thick, even batter for the pickles.  Use tongs or a fork to lower each pickle into the batter and move it around until it's completely covered in it. Hold it above the batter for a second or two so that the excess batter drips off the pickle. Once you've covered a sauce pan's worth of pickles in the batter, it's time to start frying them. Lower the pickles into the hot oil using a mesh basket or a set of tongs. Fry them until they are crispy and golden brown, which should take about three minutes, depending on the size of the saucepan. The pickles are done when they float easily on the surface of the oil. Once one batch of pickles is fried, move on to the next. Avoid crowding the pan or you'll bring down the temperature of the oil. The pickles will be soggy instead of crispy. Place them on plates covered in paper towels to absorb excess oil. Serve the fried pickles immediately with a small bowl of ranch dressing for dipping.


Нагрейте растительное масло в сковороде. Поджарьте недолго цуккини лапшу. Подавайте.

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Add about 2 Tbsp (30 ml) of canola oil or your preferred cooking oil to a large skillet and heat on medium-high until smoother and glossier. Carefully turn and rotate the pan to coat the entire bottom with the hot oil. When the oil is hot enough, you should be able to spread it in this manner with ease. Add the zucchini noodles to the hot oil and sauté them for 6 to 7 minutes, stirring frequently.  Keep a close eye on the zucchini noodles as they cook. If you allow them to stick to one spot for too long, they may begin to burn, stick to the pan, and fall apart. This cooking method produces noodles that are tender yet slightly crispier than those created through the boiling method. Transfer the zucchini noodles to individual serving plates and enjoy. You can save any leftover zucchini noodles after cooking them. They maintain their taste and texture for a day or so in the refrigerator, so they can be enjoyed cold or reheated for another meal.


Нагрейте растительное масло. Добавьте нарезанный чеснок. Добавьте помидоры. Добавьте специй. Налейте воду или овощной бульон. Доведите соус до кипения. Уберите соус с огня.

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Pour 1 tbsp extra virgin olive oil into a medium saucepan and place it on the stove over medium heat. Your oil is heated when it starts to shimmer slightly.  If you are on a diet or you want a light sauce, you can remove the oil, and add onion and garlic powder.  You can also use a skillet. Dice up 4 garlic cloves and drop them into the pan. Be careful, once the oil is hot, it may pop when you add the garlic. Cook over medium heat for 5 minutes. Stir occasionally to keep the garlic from sticking.  Adding the garlic early gives it a chance to brown up a bit, helping it release flavor. Garlic is a very strong herb packed with anti-oxidants that are great for the heart. Unfortunately, the sulphuric compounds that give garlic their health benefits and taste can also cause garlic breath. If you are sensitive to garlic, use just 1 clove of garlic, or a few dashes of garlic salt instead. Use your own personal preferences for this step. You can chop up 2 fresh tomatoes or use 2 canned tomatoes. Follow with 1 can of tomato sauce, or use homemade tomato sauce.  You can also remove the tomatoes and use only tomato sauce. If you are using chopped up whole tomatoes, you may want to blend them first to get a smoother consistency for your sauce. Add 1/8 tsp cayenne powder, 2 tsp oregano and 2 tsp cumin. Cook for another 5 minutes. Cayenne powder is very spicy so be careful how much you add. If you are sensitive to spices, just use a pinch. If you are interested in a spicier sauce, you can use 2/8 tsp and a dash of black pepper. Use either 3/4 cup water or vegetable broth, not both. Using vegetable broth will give your sauce more flavor, but many store bought broths have preservatives and additives so you may be better off making your own vegetable broth. Making it yourself will take a little extra time, but will enhance the flavor of your sauce. Cook your sauce for 15 minutes, stirring occasionally. If you want to get creative with flavors, you can use a separate spoon to taste your sauce after it has had some time to cook...


Нагрейте сахар. Добавьте сливки. Добавьте шоколад. Добавьте приправы. Держите соус в тепле.

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Heat the sugar in a 2-quart heavy saucepan over a medium heat, stirring with a fork. When the sugar starts to melt, stop stirring and cook, swirling the pan occasionally so the sugar will melt evenly. The sugar is ready when it turns dark amber in color. Remove the saucepan containing the caramelized sugar from the heat. Add in the cup of heavy cream, along with a pinch of salt. The mixture will bubble and steam, but don't worry, this is normal. Return the saucepan to the heat and stir until the caramel has dissolved. Roughly chop the chocolate using a sharp knife. Remove the saucepan from the heat and add in the chopped chocolate. Whisk continuously, until the chocolate has melted. Whisk in the vanilla extract, along with the Cognac or brandy, if using. Keep the chocolate sauce warm until you are ready to serve the profiteroles. Cover the saucepan and place over a low heat, stirring occasionally.


Нагрейте сковороду вок или глубокую сковородку. Добавьте 2-3 столовые ложки масла. Помешивая,  добавьте приправы. Добавьте и перемешайте ингредиенты, которые готовятся дольше. Добавьте овощи, которые готовятся быстро. Когда овощи станут нежными и мягкими, добавьте несколько ложек соуса. Подавайте обжаренные овощи сразу.

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Don't add the oil yet; just heat your cooking implement. If you don't have a wok, use a heavy skillet with high sides. This type of skillet will keep the vegetables hot and let you stir them without spilling.  Do not let the wok or skillet overheat, or you could start a fire when you add the oil. The wok or skillet is ready when a drop of water vaporizes within 2 seconds.  Open any windows and turn on the oven fan if you have one. Stir frying can produce a lot of smoke and heat. Ideally, you should use an oil that can be heated to very high temperatures before it starts smoking. Peanut, canola, corn, safflower, and rice bran oil are all good choices. Don't use extra virgin olive oil, sesame oil, or butter, since these will smoke too quickly in the high heat.  Hold the handle of the skillet or wok and rotate it so the oil coats the whole surface. It should break apart into a chain of oil beads and easily run across the bottom of the pan. If the oil is slow to spread, the skillet or wok probably isn't hot enough. Heat it until the oil is drippy before you start adding ingredients. Otherwise, the stir fry could come out soggy. The oil will begin to shimmer shortly before it smokes. That shimmer tells you the ideal time to add the first ingredients. If you don't catch the shimmer, add the ingredients when the oil starts to smoke a little. Now is the time to add garlic, ginger, scallions, and chili peppers, which will flavor the oil in preparation for the vegetables and protein.  Use a wooden spoon to quickly stir the ingredients, or toss them in the oil if you can do it without spilling anything. Cook the aromatics for about 30 seconds before moving on to the vegetables and protein. Don't wait too long, since garlic and other aromatics burn easily in a hot wok. Besides proteins like tofu or meat, now is the time to add hard, dense vegetables like potatoes, broccoli, cauliflower, squash, and string beans. Stir the ingredients quickly with a wooden spoon, or toss them with tongs.  To avoid making the stir fry soggy...


Нагрейте сковороду для такояки на среднем огне. Подождите, пока над кастрюлей не появится дым, прежде чем добавлять кляр. Добавьте в кляр осьминога, зеленый лук, тенкацу и порошкообразный кацуобуси. Установите таймер на три минуты. После выключения таймера необходимо отделить кляр от каждой выемки. Установите таймер на 4 минуты. Переложите такояки на тарелку.

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You want the outside to cook quickly, but not burn.  A takoyaki pan is a metal pan that resembles a muffin tin. It has small round holes for each piece of takoyaki. If you don't have a takoyaki pan, a mini muffin tin will suffice. Generously brush the takoyaki pan with oil. Use a pasty brush to do this. Be careful when working with oil over a hot pan. Don't forget to oil the ridges in between the small bowls in the pan. Fill the holes with the batter completely.  It is ok for the batter to overflow slightly. To make this easier, use a measuring cup with a handle to pour the batter. This will also help with spilling and mess. Do this by putting 3 pieces of octopus into each takoyaki.  Sprinkle on 1/2 cup of chopped green onion. After that, sprinkle on the tenkasu and powdered katsuobushi. The takoyaki will now need to brown. If you like red ginger, you can also about 2 tablespoons of Beni shōga to the batter. During this time, the base of the takoyaki will brown.  Don't turn or disturb the takoyaki during these three minutes. Let the takoyaki cook until the timer goes off. Afterwards, you will flip the takoyaki. Use long skewers to do this by cutting and scraping the batter between each takoyaki.  Turn each piece 180 degrees so that the cooked portion on the bottom of the each ball faces upwards. Stuff the edges as you turn them so the ball ends up a nice rounded shape. To stuff the edges, push any pieces of takoyaki that are sticking up under the edge of each hole. Use the skewers to do this so you don't get burnt. During this time, turn the balls constantly.  This will make sure the takoyaki cook evenly. The takoyaki should be golden brown on all sides when cooked. When the 4 minute timer goes off, it is time to plate the takoyaki. Use the skewers to do this as they will be very hot. You will now add the sauces.  Pour takoyaki sauce and spicy Japanese mayonnaise over them. Sprinkle dried seaweed and some katsuobushi flakes on top. Serve immediately, but be careful as the takoyaki will be very hot inside.


Нагрейте сковороду с антипригарным покрытием. Добавьте колбасу на сковороду. Обжаривайте до тех пор, пока блюдо не будет готово. Дайте блюду стечь и подавайте на стол.

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Place a medium nonstick skillet on the stove over medium-low heat. Let it warm up for 1 or 2 minutes.  Note that you should not add any extra oil or fat to the pan. The fat inside the sausage should render as it cooks, providing all the grease needed for the frying process. If you can check the temperature of the skillet, note that the temperature should reach 350 degrees Fahrenheit (180 degrees Celsius) before you continue. Arrange the sausage links or patties in the hot skillet. Keep the sausage in a single layer.  You can cook both links and patties using this method. The cooking times vary slightly, but otherwise, the process remains the same. You can also cook breakfast roll sausage using this method if you slice the sausage roll into 1/2 inch (1.25 cm) patties beforehand. Treat these patties as you would treat pre-formed breakfast patties. Cook sausage links for 12 to 16 minutes; cook sausage patties for 10 to 12 minutes.  Regardless of which form you choose, you'll need to turn the sausage frequently as it cooks to promote even browning on all sides. Add an additional 2 minutes if you use frozen breakfast sausage instead of thawed sausage. The sausages should be browned all the way through, and the internal temperature should read a minimum of 160 degrees Fahrenheit (70 degrees Celsius). Remove the sausage from the hot skillet and transfer it to a plate lined with paper towels. Drain off the excess grease for 1 or 2 minutes, then serve the sausage while it's still hot. Store leftover sausages in the refrigerator for 1 or 2 days. You can also freeze the leftovers for up to 30 days.


Нагрейте сливки. Вылейте сливки на шоколад. Ложкой переложите начинку в чистый кондитерский мешок. Используйте другие начинки.

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Place it in a saucepan over medium heat. Stir the cream as it heats, and remove it once it begins to steam. Do not let it come to a boil. You could also heat the cream in the microwave in a microwave-safe bowl. Let the hot cream melt the chocolate for a minute or two, then use a spoon to stir the mixture together until it becomes a smooth, creamy chocolate ganache. This will make it easier to pipe the filling onto the macarons as you fill them. Fit the pastry bag (or sandwich bag) with a small icing tip. Chocolate ganache is a popular macaron filling, but there are many other fillings to choose from. Try a simple buttercream filling, either plain or flavored with your favorite extract. If you like fruity fillings, raspberry, apricot, or blueberry jam make great choices.


Нагрейте смесь до 31 ° C на средне-слабом огне. Добавьте в молочную смесь воду с растворенным сычужным ферментом. Снимите кастрюлю с огня и дайте ей 15 минут постоять. Нарежьте творог. Установите над миской дуршлаг или кусок марли. Подготовьте творог. Налейте немного воды из кипящей кастрюли в большую миску. Переложите творог в горячую воду.

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Use medium-low heat. Stir occasionally to keep the milk from scorching. You can use a whisk, spoon, or heatproof spatula. The curd will begin to develop at this stage. Use a thermometer to determine when the milk reaches 88ºF (31ºC). Stir carefully for 30 seconds and then lower the heat to low. Cook the milk mixture over low heat until it reaches 105ºF (40ºC). This will allow the curd, which is the white mass, to separate from the whey or liquid before cutting the curd. Cut the curd into one inch (2.5 cm) squares with a knife then let it rest for about 5 minutes. It may help to hold the curd still with a ladle or large spoon while you are cutting. Hold a knife straight upright and cut the curd into slices in the pot. Then repeat the same cuts with the knife at an angle. Turn the pot, cut, and cut again to make a checkerboard of cuts. You may not be able to see your previous cuts. Just do the best you can to make it even. Use a stainless steel slotted spoon to transfer the curd from the pot and place it in the colander or cheesecloth, collecting any whey that drains off in the bowl beneath. If you are using cheesecloth, you can tie the ends and hang the mozzarella to drain for three to four hours if you would like a firmer cheese. If you choose this option, do not return it to the pot after draining before adding the salt and starting to work the curd. When you're done, transfer the whey that has drained off back to the pot. To prepare the curd, you should first place the colander of curd into the pot of whey to maintain its temperature. Then, add ½ tsp. (2.5 ml) of salt to the curd. Once you've done that, you can fold the curd over on itself to increase the draining of whey. The more you fold the curd at this point, the more dry your mozzarella will be. The water should be 170 - 175ºF (76 - 79ºC). Place one-third of the curd in the hot water at a time and let sit for approximately three minutes. Drain the water and then sprinkle two tablespoons of salt on it. Place two to three cups onto the curds and let sit...


Нагрейте стакан (240 мл) воды. Добавьте 30 мл меда. Прополощите горло в течение 20 секунд.

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In the microwave or on the stove, heat a cup of water until it is warm. Warm water is around 90 to 100 degrees Fahrenheit (32.2 to 37.8 degrees Celsius). Make sure the water is not too hot (or too cold) as this can irritate your vocal cords. For the best results, use filtered or bottled water. Mix the honey in the warm water until it is dissolved. At this point, you can also mix in herb extracts that have been recommended by your doctor. Mix three to five drops of the extract into the water. Herbs that are known to help sooth and heal your throat and vocal cords are cayenne pepper, licorice, marshmallow, propolis, sage, slippery elm and turmeric. Take a sip of the liquid and tilt your head back. Allow the liquid to go as far back in your throat as possible without swallowing it. Softly blow air from the back of your throat to start gargling. Make sure to spit out the liquid once you finish gargling.  For each session, gargle three times. Gargle every two to three hours throughout the day. Make sure to gargle before you go to bed. This way the herbs and honey can soothe and treat your vocal cords while you sleep.