Chicken Recipes -- More than the basic 10
plllog
6 years ago
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6 years agolast modified: 6 years agoJasdip
6 years agolast modified: 6 years agoRelated Discussions
15 SEER using more energy than 10?
Comments (15)Some easy simple ways for anyone to check the performance of their air-conditioning system Try to check the run time and off times of the air-conditioning system and write down the outdoor temperature; it's best to do this on the hottest days and even when the humidity is at its highest. Let's say the air conditioner runs for 15 minutes, then off for 15 minutes before it restarts, that's a total of 30 minutes for complete cycle so you take 15 minutes and divided by 30 minutes and you get .5 or 50% runtime; will say I have 2 ton air conditioner but due to ductwork and other factors that will not deliver even 23,000 BTU per hour instead figure 90% of 23,000 and multiply that figure 20700-Btuh by .5 that is only 10,350-Btu used per hour. That formula can be used for any complete time span cycle. Another formula is the EER or energy efficiency ratio formula; the BTU per hour divided by the wattage used. Another way to use the formula is to take the BTU/hr and divided by the units EER rating. Let's say the air conditioner as a nominal rating of 23,000 BTU per hour divided by a 9.5 EER that is 2,421 Watts of power used. A technician can then taken amp probe and multiply the amps times the checked voltage which will equal Watts the unit is actually drawing. From that reading you can figure what its actual EER is. Another way to verify what the load is, is to do a load Calc; I'll provide you with the free online load Calc with which you can experiment with until you get a proper load Calc performed, which you will then have to print out because you cannot save your load Calc's. You can also use a indoor humidity gauge and write down the humidity level while taking the temperature difference between the supply air in the return air in your home; then go outside and take the temperature of the discharge air and subtract the outdoor temperature from it.On a 10 and 12 seer condenser the indoor split at 50% relative humidity and 80ðF will should be around 19 to 22ðF. The outdoor condenser split should also be between 19 and 22ðF. Totally Free Load-Calc This Free online calc will help you determine equipment sizing & point-out areas that need efficiency retro-work - Once you calculate the page it saves the inputs for up to 24 minutes or, until you change inputs or close your browser. You can easily reduce infiltration rates yourself, therefore, IâÂÂd use 0.4 ACH (Air Changes per Hour) be sure to add the (Air Changes per Hour) CFM into the âÂÂFresh Air Recommended âÂÂline-slot, or it wonâÂÂt figure the Infiltration & fresh air Btuh. Print & read all the load-calc instructions; when U think U have it RIGHT Print the results; U can't save the results... Here is a link that might be useful: Free Whole House Load-Calc...See MoreRECIPE: Chicken Soup -can you subsitute chicken parts?
Comments (8)You can use any part of a chicken that you find on sale for making chicken broth. I buy packages of chicken necks & backs just for making broth. Not a whole lot of meat, but it really doesn't matter if you simmer the broth for several hours. By the time you're done, the meat has pretty much given up all its flavor. If your goal is to make broth & use the meat for soup, I think legs, and especially thighs, are a good choice. They are more flavorful than breasts and hold up to long cooking. As far as too much broth, you don't need to fill your dutch oven. Just make the amount of water equal to what you want to finally end up with. Or, you could make a larger amount and freeze the extra broth. However, there's absolutely no reason why you can't use a smaller saucepan with just a few pieces of chicken. I think browning the chicken pieces either in the stock pot or in the oven adds a richer flavor to the chicken broth. I always include a chunked up carrot, onion, and celery stalk, along with a bay leaf, some whole black peppercorns, and a couple of whole allspice. The longer you simmer the broth, the deeper and fuller the flavor. I usually strain the broth using a strainer lined with some cheesecloth & toss all the solids. However, if I have used some really meaty chicken pieces, I remove the bones & skin and set the meat aside for use later. Then I refrigerate the broth overnight & scrape off the congealed fat. If I'm making soup with the strained & de-fatted broth, I'll use fresh vegetables....See MoreCooking more in 1 month than in last 10 years
Comments (7)Oh gosh, thank you all. In the beginning, I didn't give much thought to my kitchen. I knew I needed one, but I didn't plan on spending much time in there. I wanted plain and simple cabinets. I had even entertained the idea of barn tin for inserts. I wanted really country and rustic. I even thought maybe some rafters or beams, with some mini-hay bales. Then when ppl asked my kids if there were raised in a barn, they could say, umm well yal :-) Then as you go through the build, your attentions shift from one thing to the other, and I began to think about my kitchen a little more. Mostly from a decor standpoint cuz I thought I wanted a barn look. Everyone I know and every kitchen I had ever had, was a theme. One color, one theme. So I started thinking about that. And I didnt figure I wanted a big fancy tile backsplash behind the stove top, and all that jazz, but I found this piece of art that I really liked and I began to think outside the box. Not so much about theme but about colors and textures, and just things I liked and made me happy. I knew it wasn't the best choice as far as practicality for a stove backsplash, but I really liked it. (and didnt think I would use the stove much anyways) :-) That one piece of art kind of set the mood, and my thoughts on decorating in the whole house began to form. But as my attention shifted to each project, and when I got around to the kitchen and I searched this board, I began to realize there were things I wanted and needed and I tried to think about how I would use each space as I was becoming determined to cook more and entertain more. So I played house alot, walking through the meal preparation process, and putting dishes away, etc, trying to figure out what needed to be where. I can cook, I just don't. My mother died when I was 13 and being the oldest at home, I was the one left to do the cooking and cleaning. About a month before my mother died, she knew she was dying but I didn't. She was trying to teach me how to cook and clean from her death bed, literally. I would get so mad at her, because nothing was ever right, it was never good enough. Took me a little while but I finally realized she was just trying to prepare me because she knew I was soon going to have to do it all. So when the time came, I knew what I had to do so I just jumped in and did it. So I do know how, I just never enjoyed it from that point on. Anyways, now I couldn't be happier with my kitchen. I have even started preparing menus and shopping at the grocery store! My oldest daughter was talking to my neighbor a few months ago, about how I never cook/shop, and they said, you know, come to think of it, we see everyone at the grocery store (we live in a small town of about 4000) but we have never seen anyone from your family. (funny sad, i know) I was going to go dark island, light perimeter, then just decided not to. Then I saw all these beautiful white kitchens on here, and almost went that direction, but I knew if I asked my Amish guy to paint all this beautiful wood, he would have a heart attack and I didn't want the guilt. I think the Oak fits the house, but I do love the white cabinets too, and anything would look fine if it made me happy :-) But thank you all. I am always nervous about posting final end pictures. There is always something you could have done differently, but I am very thankful to have this home, and to have this kitchen, to have food in it, and thankful to share it with my family. I couldn't have made it what it is, without the research and feedback from this forum. You guys are all great. Thank you! Oh, and yes chalkboard paint, and there is magentic board paint under that. Losing weight by cooking at home and not eating out, drinking more water... moving, packing and unpacking and arranging and rearranging furniture... I also add this stuff to my water that helps me too. I also became the cleaning crew. I became the clean up crew for things like the drywall dust and extra pieces, prepping the subfloors for flooring, and cleaning up the extra trim, and extra flooring, etc. They would have but I figured I could do the cleaning, keep them building so we could get done that much sooner. I would put in 8-9 hour days right along with the crew, just working on the floors. And now, we arent quite finished, the lower level is still going and we have plastic up between the spaces, but still lots to dust, sweeping several times, mopping every day. Before, I did everything online. Most everything in this house came from online or eBay all from the comfort of my Easy Chair. Watched alot of HGTV, and the pounds piled on. I even quit riding my horse which is my therapy. So basically, I am out of the recliner now, building the house is behind me, I am back to riding my horse out with my girlfriends or my family, and now I can get back to life and living again and what a great place to begin to live again. Could not be happier....See MoreCooking forum best of the best recipes
Comments (72)Walnut Creek, here it is. The notes are Sharon's and I haven't tried it with tuna, although she said that was an acceptable substitution. SALMON QUICHE WITH WALNUT CRUMB CRUST posted by SharonCb Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. Annie...See MoreBumblebeez SC Zone 7
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