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Yeast

Following these guidelines can help ensure the desired results when using dry active yeast.Start with fresh yeast. It has a very short life span. Buy small amounts and always check the expiration date before using.If you refrigerate yeast, always allow it to return to room temperature before adding it to water.The water temperature in which the yeast is activated is very important. Too hot, and the yeast may be killed (it is a living, single-cell organism). Too cold, and it doesn`t respond. An instant-read thermometer is a necessity. The temperature should be between 105 and 115 degrees F.Use the correct amount. Most packaging includes simple measurement conversion information.Allow yeast dough to rise in a draft-free area that is between 70 and 85 degrees F.

Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Cassava
CassavaSee "." (Upload by user)

Cooking on a seasoned plank
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)

Yeast dough
Yeast DoughDissolve one package of dry yeast into 1/4 cup of water that is slightly cool to the touch, about 85 degrees F. Yeast is killed at temperatures of more than 105 degrees F, so while cool water may slow proofing time, it will avoid killing the yeast.Add one teaspoon of su (Upload by user)

Ginger root
Ginger RootThe trick to slicing ginger is to put the whole piece of it in the freezer for 20 to 30 minutes before you begin. This makes the peel come away easier as well as the slicing through it a cinch. Always use a very sharp knife. Slicing it into slivers first makes it much easier t (Upload by user)

Mashed potatoes
Mashed PotatoesPeel the potatoes. Cut them into chunks, then cover them with cold water in a very large pot. Bring to a boil, then simmer until very tender all the way through. Drain the potatoes, then put them back into the pot over VERY low heat to evaporate any excess liquid. This wil (Upload by user)

Oven dried tomatoes
Oven Dried TomatoesSet your oven to its lowest setting, below 200 degrees F.Slice Italian style (Roma or plum) tomatoes in half, top to bottom. Scoop out the seeds with your fingers. Place, cut side down, directly on oven racks and let them dry for 12 to 15 hours. (Upload by user)

Pomegranates
PomegranatesuAvailability/uLate September through mid February.uSelection and storage/uLook for large, brightly colored fruit with shiny skins. Pomegranates keep longer than most fruits. Stored separately in small plastic sandwich bags, they will keep in the fridge (Upload by user)
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Pumpkin
PumpkinPick a pumpkin that is heavy for its size.The pumpkin should be blemish free and should be bright in color.The smaller the pumpkin, the more sweet and tender it will be.If you are going to cook the pumpkin, pick one that is grown specifically for eating, such (Upload by user)
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Pumpkin puree
Pumpkin PureeCut a medium (about 6 pound) fresh pumpkin into 5 inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil.Bake at 375 degrees F for 1 to 11/2 hours or until tender./ (Upload by user)
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Roux
Roux (Cajun)Roux is a thickening agent used in Cajun cooking.7 tablespoons vegetable oil3/4 cup flourIn a large cast iron skillet, heat the oil over high heat until it begins to smoke (about 4 minutes). With a long handled metal whisk, gradually mix in flour, stirring u (Upload by user)

Scrambled eggs
Scrambled EggsThere is a secret to making wonderful scrambled eggs. The number one rule is to add a spoonful or two of water, not cream or milk. Water slows down the coagulation of the egg yolk, making a creamier product. Milk products work the opposite way and tend to harden the yolk. A (Upload by user)
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Splenda
Splenda�Splenda� has been available in Canada for several years and is now available in the United States. Splenda� (sucralose) is chemically inert and does not break down as it passes through the body. It can be used more or less measure for measure like sugar. In other words, 1 teaspoo (Upload by user)
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Sun dried tomatoes
Sun Dried TomatoesuMethod 1/uWash and stem tomatoes. Slice horizontally about 1/4 inch thick. If desired, salt on both sides, allow to sit for 30 minutes, then rinse. Lay on mesh or foil covered baking sheets. Cover lightly with cheesecloth. Place in the hot sun for several hours (Upload by user)
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