Reheat previously cooked lobster in the shell in approximately 30 minutes with an oven and tin foil or in several minutes using a steamer basket over a pot of boiling water. Tongs are useful for removing hot lobster from the heat source.Continue Reading
Preheat the oven to 350 degrees Fahrenheit. For moist lobster meat, tightly wrap each lobster individually in one layer of tin foil before placing it in the oven on its back. Cook the lobster for 15 to 30 minutes, depending on the size of the lobster.
Add water to the stockpot, keeping the water level low enough so that it doesn't reach the basket. Bring the water to a boil. Lower each lobster on its back into a steamer basket. Once the lobsters are in the basket, reduce the stove heat to medium, and cover the pot. Steam the lobsters for 5 to 7 minutes, depending on their sizes.
Remove the lobsters from the oven or steamer using tongs. Allow the lobsters to cool slightly before serving to reduce the risk of burns.
Bake rainbow trout at 350 degrees Fahrenheit for 20 to 30 minutes with the skin still attached and enclosed in tin foil. The trout should be flaky, tender and soft when done. If desired, bake it without the tin foil, and simply place it on a pan.Full Answer >
Someone who wants to remove heavy tarnish from silver plated costume jewelry should combine aluminum tin foil, water and salt, then place the jewelry inside the solution. Other types of costume jewelry require a different approach.Full Answer >
One easy recipe for lobster tails is broiling, where you expose the meat in the shell, coat it with olive oil or butter, and place it under an oven broiler for approximately 10 minutes. Also try baking butter-coated lobsters in an oven at 350 degrees Fahrenheit for 15 minutes.Full Answer >
To steam rice without a steamer, rinse the rice, place it in a pot, cover with water and a lid, cook until the water is absorbed and allow it to sit for 10 to 12 minutes without removing the lid. It is important to leave the lid on for the whole process, as the sit time allows for the steam to finish cooking the rice.Full Answer >