How To Fry Eggs

Ingredients :

1 fresh large egg

1 tablespoon of butter

Salt and freshly ground black pepper

1. Use the freshest and best eggs you can find. Very fresh eggs produce the best shape when frying eggs.

2. Place a small non-stick frying pan over the lowest possible heat on your stove. Add the butter and let slowly melt, making sure it doesn't foam and is not sizzling.

3. Crack the egg into a small bowl, dish, or saucer.

4. Gently slide the egg off the dish into the frying pan

5. Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats.

5. When your egg is done, slide cooked egg onto a serving plate; sprinkle with fresh cracked pepper, salt, and serve.

Tips Cooking a Turkey

If you hate the memory of dry turkey from the old days, buy a fresh-killed (meaning, never frozen) turkey. They truly are juicier, tenderer, and tastier than frozen birds.

• Turkeys range in weight from the 6- to 8-pound category to as large as 26 pounds. Very small and super-big are not better. Small ones get blotchy. Big ones present food safety problems because their mass resists total heat penetration. Best to go with a basic 12- to 16-pound turkey.

• Trussing: The point of tying string around a turkey is to make the bird into a round -- no protrusions, no wings sticking out. This prevents burning of exposed areas. Twist the wing tips, which will burn first, under themselves, using some force. Now run a strand of string under the turkey's girth and up each side, catching the wing tips under the string. Continue the string over to the drumsticks, catching them and the fatty tail flap (Pope's Nose), and tie tightly.

• Turkey lifter: This major help comes in two styles. One resembles an L-shaped metal prong. The prong goes right up the turkey's cavity while a handle remains in your hand. All you do it lift. If you've stuffed the turkey, get the type that looks like snow chains, lies under the bird, and acts like a sling. Either device ends burned hands, greasy potholders and lost drumsticks.

• Instant-read thermometer: This is your most important tool. With this, you don't need a roa

• sting chart or a clock. Read the facts on the dial. There will be no question about the internal temperature of your meat. If you don't have one, get one!

Tips How to Boil Chicken

Chicken is a budget-friendly food option to almost any household. In fact, just boil it and it ends up being a tasty soup that others say cures flu and fever. Put in some vegetables like cabbage, carrots, and onion leaves and it becomes a special stew.

Learning how to boil chicken is a nice first step either towards simply enjoying a fat-free meat meal or a more elaborate chicken. Basically, chicken is boiled beforehand to make it easier to shred.

Although how to boil chicken is much simpler task, you must remember a few things to ensure you are on the right track.

Here's how to boil chicken the easy way :

Step #1: Never boil the chicken or any meat for that matter that is frozen without thawing it first. The process of thawing can be done in two ways: by placing your chicken in a platter and inside a refrigerator and by placing your chicken in a plastic bag and then onto a bowl of cold water.

Step #2: Place the chicken in a pot with water. Make sure that the amount of water you put in is enough to cover the meat.

Step #3: Mind about the cooking time. You can boil a whole chicken, deboned meat, or just chicken breasts. That's depending on your requirement and the recipe you intend to use the chicken for. Make sure, though, that you know the cooking time is according to the size or the amount of meat you are boiling. One way to check if your chicken is cooked is by using a meat thermometer. The inside temperature should reach 160 degrees Fahrenheit before you turn the heat off. The other way of checking if the chicken is cooked is by making an incision on the meat. Your chicken is cooked if the meat is no longer pink. Or check the meat now and then for tenderness by piercing with a fork or knife. If it easily bores into the flesh, the chicken is ready.

Step #4: Make sure that your chicken you buy is fresh. This is the most basic yet most important detail that anyone must not leave out. Fresh chicken will make into a perfect boil no matter how inexperienced you are around the kitchen.

Chinese Pepper Steak

INGREDIENTS

1 pound beef top sirloin steak

1/4 cup soy sauce

2 tablespoons white sugar

2 tablespoons cornstarch

1/2 teaspoon ground ginger

3 tablespoons vegetable oil, divided

1 red onion, cut into 1-inch squares

1 green bell pepper, cut into 1-inch squares

2 tomatoes, cut into wedges

STEPS FOR DUMMIES

1. Slice the steak into 1/2-inch thick slices across the grain.

2. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated

3. Heat 3 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 5 minutes.

4. And then stir the cooked beef in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper

5. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.