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Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in ...
Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll feel like a pro in no time.
These purchase prices are set high enough to enable dairy processors to pay farmers at least the support price for the milk they use in manufacturing these products. The 2002 farm bill (P.L. 107-171, Sec. 1501) mandated a support price of $9.90/ cwt , effective through December 31, 2007, when the program by law was scheduled to expire.
In Canada, a teaspoon is historically 1 ⁄ 6 imperial fluid ounce (4.74 mL) and a tablespoon is 1 ⁄ 2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils commonly come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volume measures here are for comparison only.
Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New York strip and flank.
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For fish the temperature should be 70 °C (158 °F). For shellfish (for example, shrimp , lobster , crab , scallops , clams , mussels and oysters ) the temperature should be at 74 °C (165 °F).
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