Javier Porter

The general rule for cooking turkey is to cook it for about 13-15 minutes per pound at 350°F. Therefore, a bone-in turkey breast that weighs around 4-6 pounds should be cooked for approximately 1.5-2.5 hours, while a boneless turkey breast that weighs around 2-3 pounds should be cooked for approximately 1-1.5 hours. It’s important to use a meat thermometer to ensure that the thickest part of the turkey breast registers at least 165°F before serving.

To tenderize flank steak, it is best to marinate the meat in an acidic solution such as vinegar, lemon juice or Worcestershire sauce for at least 2-3 hours or overnight in the refrigerator. Another option is to use a meat mallet to pound the steak on both sides to break down the connective tissues. Cooking the steak properly can also help to tenderize it; searing it quickly on high heat and then cooking it on low heat until it’s cooked through can help to break down the fibers and make it more tender.

Yes, chorizo can be used in paella. The spicy and flavorful sausage is a popular ingredient in many Spanish dishes, including paella. It adds a depth of flavor and texture to the dish, and can be used alongside other ingredients like chicken, seafood, and vegetables. While traditional paella may not always include chorizo, it is a tasty option for those who enjoy the sausage.

No, water washed soy is not bad for you. In fact, it is a healthier alternative to traditional soy products as it eliminates the anti-nutrients such as phytic acid and trypsin inhibitors present in soybeans that can interfere with digestion and nutrient absorption. Water washed soy is also a good source of plant-based protein and essential amino acids, making it a great addition to a healthy diet.

No, baking soda cannot be used in place of baking powder. Baking soda needs an acidic ingredient to activate it, whereas baking powder already contains an acidic component, which allows it to work in recipes without the need for additional acid. Substituting baking soda for baking powder can result in a flat and dense product with an unpleasant taste.

No, it is not recommended to eat raw fava beans as they contain high levels of a toxin called vicine. This toxin can cause symptoms such as nausea, vomiting, abdominal pain, and hemolytic anemia in some individuals. Therefore, fava beans should be cooked thoroughly before consumption to eliminate the toxin.

Yes, stick butter can spoil if it is not stored properly. Exposure to heat, air, and moisture can cause stick butter to spoil and develop a rancid odor and flavor. It is best to store butter in an airtight container in the refrigerator to prevent spoilage.

Yes, silicone bags are freezer safe as they can withstand extreme temperatures. However, make sure to leave some room for expansion when placing food in the bag, as the contents will expand as they freeze. Also, it is important to use high-quality, food-grade silicone bags that are designed specifically for freezing.

Restaurant managers who work in high-end or fine dining establishments typically make the most money. These types of restaurants often require extensive experience in the industry, as well as advanced skills in customer service, operations, and team management. Additionally, managers who can successfully manage and promote the restaurant’s brand to attract and retain customers can earn higher salaries and bonuses. The location of the restaurant can also significantly impact a manager’s salary, with metropolitan areas typically offering higher pay scales.

If you use self-raising flour for biscuits, the biscuits will end up rising more than they’re supposed to. Self-raising flour already contains a leavening agent, and adding more baking powder or bicarbonate of soda on top of that will cause the biscuits to be too fluffy and dense. The texture may also be crumbly and not hold together well. It’s best to use plain flour for biscuits and add the appropriate amount of baking powder for the desired rise.