Making Hamburger Tips

Cooking Tips For Hamburger :

1. Try to get your hamburger meat from a butcher who grinds their own. That way you know where the meat came from
2. Bacteria love raw hamburger, so once you have some in your fridge, eat it up quickly - no more than a day or two at the most after you've bought it or defrosted it

Making Fudge Tips

Making Fudge Tips :

1. Dissolve the sugar completely over low heat (step 1) before bringing the mixture to a simmer. Using superfine sugar, also sold as "baker's sugar," makes this easier. To check whether the sugar has dissolved, scrape the pan bottom with a heatproof spatula, pull the spatula up, let the syrup on it cool for a few seconds, then rub a drop between your fingers. If you can feel grains of sugar, it hasn't dissolved yet.
2. Prevent sugar crystals from forming on the sides of the pan in step 2 by brushing down the sides with a wet pastry brush a few times.
3. Let the mixture cool to lukewarm (exactly 110°) before beating it (step 3); otherwise, the fudge may stiffen and become grainy. Pouring it into a large, shallow bowl helps it cool faster, but don't stir it too early.
4. Beat the fudge well once it has cooled to 110°. Chocolate fudge thickens more than maple fudge at this stage, but both dull slightly and take on a lighter color after beating; that's when they're ready to pour into the pan.

Here's many Fudge Recipe Collection :

• Creamy Choco Fudge

Making Candy Tips

Making Candy Tips :

1. Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.
2. Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.
3. Use a candy thermometer when called for. They measure temperatures up to 400°. You'll find them in the kitchen-gadget section of many supermarkets,
4. Submerge the bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.
5. Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.

Here's many Candy Recipe Collection :

• Creamy Choco Fudge

Cooking Salmon Fish

Cooking Salmon Fish

Salmon Fish has a higher fat content than many other kinds of fish
Salmon stays moist and flavorful even if it's slightly overdone.
tips : Baked this salmon is better than cooking them

Preparing Fish

Preparing Fish

Preparing Fish Saltwater fish tend to have firmer flesh and carry the fresh taste of the sea.
Freshwater fish must be either seasoned with ginger juice or parboiled with ginger. They must be prepared properly because they tend to have a muddy taste and lots of small bones.

When buying fish, look for the following :
1. Look for fresh fish with red colour insang and skin
2. White fish fillets should have a pearly appearance and the flesh should be firm and moist
3. Whole fish should have bright eyes, red sticky gills and the skin should have a glossy sheen