Whats Cooking

nomiscats asked:


I took a pound of ground beef out for dinner tonight but don’t want to make the same recipes over and over. Need new ideas. Tired of meatloaf or baked ziti.

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Bradley asked:


One sponge recipe will say to seperate the egg white, beat till forms a peak and then folk the yolk in later. Other recipes will say whisk up the whole egg till it is aerated etc. If you followed the recipe where you separate the egg white from the yolk and you accidentally got a bit of yolk in, then the fat from it will destroy the beating properties and it won’t aerate properly. Why is it different when beating the whole egg for a sponge which turns out with great success?

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Dean asked:


the same as conventional cooking?

Many things taste the same, some things taste better cooked in a microwave, and it’s much quicker. I just wondered if they destroy nutrients in food though?
I do conventional cooking as well but often use the microwave for quickness, or combination of the two methods.

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rchristofore asked:


I am a huge fan of Beef Stroganoff and I am looking for a good recipe. Does anyone have a good one?

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Kevin M asked:


I am deep frying a serving of fries and chicken and wondered how much of the cooking oil is actually in the cooked food. I am using Canola oil and after the food is cooked and drained I am thinking that there isn’t much oil left in the food. What do you think?

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