Why Does Popcorn Pop

Written by Seth B.


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Without this moisture, pop corn will not pop. The best way to store popcorn is air tight containers and stored in a cool place like your cupboard or pantry.

As popcorn kernels heat uprepparttar moisture inside builds up and expands againstrepparttar 150213 hard starch shell. Eventuallyrepparttar 150214 hard surface gives way andrepparttar 150215 popcorn explodes. The soft heated starch burst, turning in side out.

Remember a refrigerator can most likely dry your popcorn out. If you find that your pop corn has dried out, you can rejuvenate them and still can get them to pop. Placerepparttar 150216 kernels in a jar a fill it full of water. It takes about three days butrepparttar 150217 water will re moisturizerepparttar 150218 kernel and that will causerepparttar 150219 kernels to pop.

Richard Amburn http://www.allabout-popcorn.com


Roast Meat - Times and Temperatures

Written by Michael Sheridan


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Howeverrepparttar advantage of cooking directly onrepparttar 150143 rungs is thatrepparttar 150144 air circulates freely roundrepparttar 150145 joint, ensuring even cooking, and you can removerepparttar 150146 roasting tin to make your gravy while leavingrepparttar 150147 meat where it is. Of course, if you do that, you will want to put some kind of drip tray underrepparttar 150148 joint, but any ovenproof dish will do for that.

Temperatures and cooking times

Using my method (actually its Graham Kerrs method which Ive adopted but whatrepparttar 150149 heck) you dont need to learn a lot of complicated temperature/time formulas. Cook your red meat at 350F,180c,gas mark 4.

Cook poultry at 325F,160c,gas mark 3.

Calculate your cooking time as 30 minutes for every 500 grams (roughly 1lb) of meat. This will produce thoroughly cooked poultry, beef that is well cooked onrepparttar 150150 outside and rare inside, pink lamb and pork (yes you can safely eat underdone pork providingrepparttar 150151 internal temperature reaches 145F. The danger bug is trichinae, which dies at temperatures greater than 135F).

Remember to add an extra 30 minutes if you are using stuffing.

If you want to change anything alter your cooking times accordingly but beware. There is a very thin line between meat that is well done and boot leather. If rare meat is more than you can handle, its a much better idea to use my cooking times but then turnrepparttar 150152 oven off and leaverepparttar 150153 meat in it for a further 30 minutes or so.

Which brings me to one more point; its very important to letrepparttar 150154 meat stand for at least 20 minutes before carving.

Why? Because when you heat protein (which is what meat is) it shrinks and toughens. Allowing it to relax and cool a little restores some of its elasticity.

However it will continue to cook for a while after leavingrepparttar 150155 oven andrepparttar 150156 internal temperature will increase by as much as a further 10 degrees. Which is why you need a good 20 minutes resting time.

Just keep it in a warm place with a sheet of cooking foil overrepparttar 150157 top while you preparerepparttar 150158 greens and gravy.

During the 1990s Michael Sheridan was head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters, and runs a free membership club for busy home cooks at http://thecoolcook.com


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