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FAQ

I'd like to cook my pasta and sauce a day ahead of time for a party on SundayI was going to put it in a foil pan, throw some cheese on it and refrigerate overnightHow long and at what temp should I cook it? Any suggestions would be helpfulThanks!

Boil the pastaMake it a little less than doneDrain and place in a zip top bagThe day of the party, about 10-20 minutes before you want to serve, bring a big pot of water to a boil and put in the pastaBring to temperature then drain and add the sauceRestaurants do this all the timeIf you put the pasta in a foil pan with cheese on it you will have a solid mass of pasta the next dayYou could also make your pasta the day before, again slightly under cooking the pasta, add the sauce and put into a glass or metal pan(I don't like adding pasta to an aluminum foil pan or covering with aluminum foilThe acids in the sauce eat holes in the foil.) Refrigerate the pastaAbout an hour or so before you want to serve put the pan in the oven and bake until hotThis works best with tube type pastas rather than noodle type.

Does anyone have a recipe for making Rice pudding in the pressure cooker?thanks

Pressure Cooking Recipes Access the complete Recipe Index Access the Pressure Cooker Recipe Index Creamiest Rice Pudding 2 cups hot milk 1 cup whipping cream or half-and-half 6 tablespoons margarine, melted 3/4 cup long grain rice 2/3 cup granulated sugar 1 teaspoon ground cinnamon 1 tablespoon grated lemon rind 2 cups water - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Light brown sugar Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart Presto? pressure cookerCover bowl firmly with aluminum foilPlace 2 cups water, cooking rack or steamer basket, and bowl in cookerClose cover securelyPlace pressure regulator on vent pipeCOOK 20 MINUTES, at 15 pounds pressureLet pressure drop of its own accordOpen pressure cooker and let rice steam, uncovered, 15 minutesStir to mixSpoon into bowls; sprinkle lightly with brown sugar.

I made a curry last night and let it sit over-night on the stoveWhen I tasted it, there is a distinct taste of metal in each biteThe ingredients I used were; curry, cumin, tumeric, cinnamon, vanilla, salt, chicken broth, celery, carrots, chicken and rice in a separate potUnfortunately it was late when I made it and I was so tired, I really don't remember tasting metal when it was through, but I was so bleery eyed it may have tasted that way and I just didn't realize it till the next day.

NEVER leave food sitting out overnight.Good way to get poisoning and very sickWhat type pan did you use? That could be the cause of the metal taste especially if it was aluminumIt likely didn't taste that way when you made it however.Again,I stress,never leave food out overnightRetired CertCook

Neck rings were a ritual that Thailand women usedThe rings were put around the necks producing an effect that although more of an optical illusion than real elongating it has the unfortunate characteristic of seriously oppressing the collarbones and ribs into an unnatural shape.

I am assuming you are not trying to actually create the hard metal neck ringsTo duplicate the appearance of them you can use aluminum foil rolled and curved into a circular shapeThe other way to go is to use thin plastic tubing that you paintHope that helps.

This is my next project, any tips before I start are highly appreciated.

There is SO MUCH MORE information you can give us to help youSquare tubing? Don't see why notYou'll just have to modify the clamps that are designed to go around a pole to accommodate the shape of the square tubingBut the biggest thing I would caution you with is that welding on GALVANIZED pipe produces HAZARDOUS FUMESI say it in bold capital letters because it's important you understand thisME? I've welded on galvanized pipe beforeEven doing that outside in WELL VENTILATED locations, the fumes gave me a headacheI'm not sure what a concentrated dose of fumes would do - and I'm not in any hurry to find outBut just be aware that you CAN be putting your health at riskBest of luck with your project'')

When I was younger, we always did quot;hoboquot; meals at camp every summerThey are foil packets you cook on a campfire and they are delicious! I want to cook some in my oven tonight but I need to know the temperature and how long to cook themI am cooking the meat separately, so I am just going to have veggies in the packets.

350 for an hourtoss your vegies with some oil and herbs, salt and pepperPut longer-cooking veglike potatoes on bottom of your packets so they'll self-baste.

cans per pound equal 80 cents and pound per reg is 4 dollars

Spring form pans leakWhen baking in a water bath (bain marie) always wrap the bottom in plastic wrap and then foilI also line the pan in butter then parchment paper and the cake will slip out easilyIn your current situation the base of the cake may be a total lossThe only thing you can do at this point is run a long carving knife under the cake to loosen it from the baseUse two large lifters/palette knives to lift the cake and slide a clean cake card or plate underneath the cake.

Mileage, towing package, maneuverability, Transmission and etc.

Replacement windows are usually relying on just a bead of caulk to hold out the weatherI always try to install windows in the same manner as I would a new home, more work but a longer lasting installationThe only exception to me is a brick exterior, have few choices in that caseI use window flashing at the sills and wrap the sides and top after window is placedJust read instructions on whatever windows you pick out and try to follow the manufacturers instructionsI just worked on a home that a replacement company had recently done the windows, they were out of square and had huge gaps poorly filled with gobs of caulk, just nasty.