Cook pork to what temperature - Captain james cook pictures - Safe to eat raw cookie dough.
Cook Pork To What Temperature
- The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
- The degree of internal heat of a person's body
- A body temperature above the normal; fever
- the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
- the somatic sensation of cold or heat
- Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
- Heat food and cause it to thicken and reduce in volume
- prepare a hot meal; "My husband doesn't cook"
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- (of food) Be heated so that the condition required for eating is reached
- someone who cooks food
- The flesh of a pig used as food, esp. when uncured
- meat from a domestic hog or pig
- pork barrel: a legislative appropriation designed to ingratiate legislators with their constituents
- Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries.
Red Bean Baked Mochi Cake 009
Mmm...my Auntie #4, one of the great cooks I know besides my mom, visited Corona for dinner last night, and she brought us some yummy goodies that she baked at home! One of them, I'm not sure what the name is in English nor Chinese...but I can recognize it - it's this baked bun, filled with shredded veggies and pork...and the other was a baked mochi cake!
She told me how to make the cake from memory, so I did my best to try it out today, since I had all the ingredients at home. It came out deeeelicious! Because it's made mostly of mochi, it's got this tasty, chewy texture on the inside; the outer crust, because it's baked, is sweet and cakey. And, you can never go wrong with red bean filling, of course. =) I think she made the red bean mixture on her own, but I cheated since I had a can of sweetened red (azuki) beans in the pantry. ^_^
I also used up all my cupcake liners in making my treat box to bring to work (and share!) tomorrow with whomever I run into, hee hee hee...=)
-1 pound of Sweet Mochi Flour (I use Mochiko)
-1 Tablespoon of Baking Powder
-1 Cup White Sugar, or 2 Cups of Brown Sugar (I used the white sugar, as it was handy, but the brown sugar is what she used, and it makes the cake more brown colored...which I kinda preferred. Brown sugar for me next time!)
-2.5 Cups of Milk
-3/4 Cup of Vegetable Oil
-1 Can (18 oz) of Sweetened Azuki Red Beans
-1 egg, beaten, to brush on top of cake
-Sesame seeds to sprinkle (I use toasted ones; next time, I'll get some of the black ones and have a mix of white and black sesame seeds on top!)
*She said that one can always reduce the sugar, so if you're avoiding too much sugar, you may want to go that route.
- Preheat the oven to 375 degrees F.
1) Mix everything together, except for the last three ingredients. If you want a fluffier merengue-ier cake, you may want to beat the egg whites separately until stiff, and fold them in.
2) Pour half of the mixture into a 9" x 13" pan, lined with parchment paper or foil.
3) Bake for 20 minutes.
4) Take the cake out and spread all the red beans evenly on top, and then pour the rest of the mixture on top of everything.
5) Bake 15 minutes. Brush the egg wash on top, and sprinkle generously with sesame seeds.
6) Bake another 5 minutes or so, and remove. Let it cool on a rack.
Though tasty, chewy, and warm from the oven, it's just as good, if not better, after you let it cool to room temperature. =) Easy to make, and easy to eat...^_~
Cassoulet - progress pic
What's in there: shallots, garlic, bouquet garni, white wine, chicken stock, pork belly, bacon, lamb sausages, haricot beans, baby carrots, kipfler potatoes, fennel, saffron (Oops, forgot this, just went to add it in, no harm done), seasoning. This has been cooked on the stove top for 2&half hours, now transfered to casserole dish, and about to top up w a little bit of stock, then into the oven at low temperature for 2 more hours. Will be ready just in time for dinner. It takes looooong time to cook this dish. Haricot beans are soaked overnight in water, then simmer for 1 hour before adding to the cassoulet. All cooking prep done. Now I'm enjoying a glass of Coonawarra 2010 Chardonnay. 5 June 2011
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