20 Most Recent Tornados As Seen on TV Tornado Can Opener Questions & Answers


No if it is raw oil-seasoned cast iron. Yes if it is enamelled cast iron like Le Dreuset or Staub.

Cooking • Answered 2 days ago


You can smoke ham hocks on a smoker for a moist and flavorful option, roast them in the oven until crispy and browned, or boil them on the stove.

Cooking • Answered 2 days ago


1 Choose a glaze or sauce that compliments the cake flavor. If you've made a chocolate Bundt cake, a chocolate or rum glaze would be a good choice for frosting. For an apple Bundt cake, a sugar or vanilla glaze would compliment the cake well. If you've made a strawberry Bundt cake, a strawberry glaze or sauce would be a good fit. 2 Make the glaze or sauce. Depending on the type of Bundt cake you're making, you can prepare a vanilla glaze, a rum glaze, or a simple sugar glaze with powdered sugar and milk.[1] You can also prepare a chocolate sauce or caramel sauce. If you'd prefer, you can buy glaze or sauce at your local grocery store and use it on the cake. 3 Keep the glaze warm. This will make it easier to pour on the cake. If the glaze has been refrigerated, put it in the microwave for 15-30 seconds so it is loose but still thick. The glaze should be warm, but not steaming hot.[2] You can also warm up the glaze on the stove in a small pot. Stir the glaze often with a wooden spoon so it does not get clumpy in the pot. 4 Put the glaze in a glass cup with a spout. Use a large glass measuring cup or a glass container with a spout. This will make it easier to pour the glaze over the cake.[3] 5 Place the Bundt cake on a spinning cake stand. Let the cake cool completely on a wire rack, usually about 30 minutes to 1 hour. Then, set the cake stand on a low table so you can stand over it comfortably.[4] If you do not have access to a spinning cake stand, you can use a round stand instead as long as it elevates the cake. 6 Pour the glaze over the cake in an even motion. Hold the glass container with the glaze in one hand and place your other hand on the edge of the cake stand. Spin the cake stand slowly as you pour the glaze over the top of the cake. Keep the container just above the center hole of the cake and let the glaze drizzle down the sides.[5] You can spin the cake stand faster to create a thin drizzle pattern or slower to create a thicker drizzle pattern. If you are not using a spinning cake stand, you can slowly move around the cake in a circle as you pour the drizzle over the cake. Keep your arm steady as you circle the cake so the drizzle appears even. 7.Do one layer of glaze or sauce on the cake. Then, stand back and look at the cake. Decide if you'd like to add another layer on top. You can also pour different colored or flavored glazes or sauces on top of each other.[6] For example, you may start with a layer of sugar glaze and add a caramel sauce layer on top. 8. Add toppings to the frosting, if desired. Use clean fingers to add sprinkles on top of the glaze or sauce. You can also add toppings like cinnamon, powdered sugar, or cocoa.[7] Try spinning the cake around on the cake stand as you add the toppings so they appear nice and uniform on the cake.

Cooking • Answered on Mar 19, 2021


Yes. Peanuts are considered to be a rich source of potassium. 100 grams of peanuts contains 750 mg of potassium.

Cooking • Answered on Feb 11, 2021


why do you ask here . try it then you will know .

Cooking • Answered on Jan 01, 2021


Turn the gas up under the pan or pop it in the microwave for 3 minutes.

Cooking • Answered on Dec 08, 2020


One of 2 things. First is to push the reset button to get it to retract. Then make sure you are not over packing it with tobacco. If all that seems fine, maybe the gear mechanism inside has failed. They were known to have plastic gears in the beginning, then were changed for a stronger option to hold up better.

Cooking • Answered on Dec 05, 2020


Check the loading of tobacco. Visually, there are too many or few. Also check paper loading.

Cooking • Answered on Jun 28, 2020


Avocado Tree Dying Look here. Maybe this will be helpful for you! :)

Cooking • Answered on May 27, 2020


Almost all foods have some of it, so the serving size becomes important. For a low-potassium diet avoid LARGE servings of - whole grain bread, brans, granola - sports drinks, all milk products, soy milk - apricots, avocado, bananas, melons, oranges, pears, dried fruits - baked beans, raw cabbage, raw carrots, olives, potato, pumpkin, spinach, tomatoes, most bean types - clams, most fish, most beef types - salt free soups, low-salt and salt substituted foods = avoid these completely - peanut butter, peanuts, chocolate Note that this list is NOT exhaustive and can be eaten in smaller quantities, 1/2 cup or so. Low potassium foods are - white flour and white breads = cakes and pies without chocolate or high-K fruits or nuts - apples, apricots, blackberries, cherries, grapes, mandarins, peaches (drain syrup off), pineapple, plums, strawberries - asparagus, green beans, cooked cabbage and carrots, cauliflower, corn, eggplant, lettuce, fresh mushrooms (not canned), onions, green peas, zucchini - chicken, turkey, tuna fish, eggs - almonds, cashews (1 oz) - cheddar chesse, cottage chess (1 oz) Again this list is NOT exhaustive. For complete info see a dietician, or do an exhaustive Google search eg http://www.uptodate.com/contents/low-potassium-diet-beyond-the-basics .

Cooking • Answered on Apr 29, 2020


There isn't an exact conversion. But, you're looking at roughly 4 1/3 cups of flour.

Cooking • Answered on Apr 24, 2020


https://www.healthline.com/nutrition/11-proven-health-benefits-of-garlic

on Mar 30, 2020 • Cooking

Tip

Dark syrup is not the same thing as dark molasses; it is a sibling to corn syrup. The closest alternative to dark syrup, if you can't find it, is mixing three parts light corn syrup and one part molasses. This will give you the closes flavor with common pantry items.

Cooking • Answered on Feb 19, 2020


Just chop it with the right pieces, pack it in a bag for freezing and put it in the freezer

Cooking • Answered on Feb 02, 2020


These informative websites will explain you about the different types of apples, their characteristics, and at what time of the year they grow: http://www.pickyourown.org/apples.htm, http://www.orangepippin.com/apples, and http://www.personal-nutrition-guide.com/types-of-apples.html.

Cooking • Answered on Jan 27, 2020


Hello, Catherine - Have you asked the person/s who gave you the pies? From the recipes I have found online, the completed pies do not need baking. Just thaw them out to eat. The pie filling is cooked on a stove and poured into a pre-baked pie crust and cooled. Best wishes.

Cooking • Answered on Jan 12, 2020


Benef?cios do tomate: O tomate ? rico em antioxidantes e fitonutrientes, ideal para reduzir os riscos de c?ncer, especialmente c?ncer de c?lon, mama e pr?stata. Ajuda a reduzir o risco de doen?as cardiovasculares e derrames. O tomate ? respons?vel pela redu??o do colesterol ruim, impedindo o entupimento das art?rias. A fruta ? rica em cromo mineral, subst?ncia ideal para ajudar as pessoas que sofrem de diabetes, pois a comida regula os n?veis de a??car no sangue. Rico em vitaminas A, C e E, o tomate fortalece o sistema imunol?gico, ajuda a prevenir doen?as relacionadas ? idade, como degenera??o macular, melhora a vis?o e previne infec??es do trato urin?rio e c?ncer de bexiga. Al?m disso, os tomates tamb?m atuam na sa?de e beleza da pele, dentes e cabelos, tornando-os mais saud?veis e bonitos.

on Jan 06, 2020 • Cooking

Tip

https://www.expertbulletin.com/keto-vegetables/

Cooking • Answered on Jan 05, 2020


Baking soda (often sodium bicarbonate) is one of two ingredients in baking powder. You probably shouldn't substitute baking powder for the baking soda; it could make the food bitter due to the amount you need. The cream of tartar (tartaric acid, usually as potassium tartarte, the usual second ingredient) will change the behavior. Now if you needed baking powder, you can mix 1 tablespoon of baking soda with 2 tablespoons of cream of tartar. Make sure to whisk the two dry ingredients well before measuring out the needed amount of baking powder. If you do continue to substitute your baking powder for the baking soda, you could need 3-4 times as much baking powder then the amount given in the recipe. That would mean up to 3 teaspoons of baking powder for your 3/4 teaspoon in the recipe. This value may also depend on when the package of baking powder was opened. If it fizzes in vinegar, that means the baking soda is reacting. That doesn't indicate if the cream of tartar is still effective. I hope this helps. Cindy Wells

Cooking • Answered on Dec 20, 2019

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