I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up
I've been experimenting with "uncommon" vegetables (in the US) and have recently fallen in love with long beans, which I buy at my local Korean market. Because
I LOVE drunken noodles from Thai food restaurants, but am never able to find those wide, thin noodles in the markets and don't know what they're called to ask.
In Germany, everybody knows that asparagus is "the king of vegetables", especially the white variety. When the season starts, there is an aspa
My girlfriend and I were talking about the summer produce season approaching and hit on the idea of canning sous-vide. That is, rather than sterilizing by high
How do you control sugar caramelization?
I have a cake project coming up and have to bake a few different cakes. I'm not much of a baker and was anticipating having to bake all of these at roughly the
If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which h
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that
I feel very stupid for asking this, but I've never worked with gelatin. I know how to work with powder or sheets, if you put it in something like panna cotta. I
What is the best method for yogurt straining? cheesecloth? yogurt strainers? coffee filters? I appreciate it if you could share your experience.
I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it i
I would like to make naked fatties on the barbeque this weekend, but want to accomodate some vegan friends (and my on/off lacto-ovo wife). I can easily swap reg
In another question, I had a little comment-discussion with TFD on the effect of shock cooling on pans. In a nutshell, I said that it is bad for the pan, and he
I cooked mutton shoulder like advised in the answer for this question. It was under the foil and was cooked in the oven for like 3 hours. Now I have mutton leg
I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the che
I would like to make a foam using a cordial, lime juice and egg whites. SHould I add lecithin and what would the portions be? Also what would the effect be if
I've been making chocalote chip cookies for a while and I just can't decide how many chocolate chips to put in each cookie. So maybe once and
Many recipes call for ingredients that are normally stored cold to be at room temperature at the time of use. One example is a cake recipe, which often calls fo
I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for t
What are some alternatives to using acetate strips? I'm not interested in a specific application here, so feel free to give ideas for all types of techniques.
I found a small bag of raw un-roasted peanuts, around 200 grams, in my cupboard. Any idea how can I roast these peanuts in my convection microwave oven? Would a
Sometimes when we arrive home, we are so tired and hungry and I am at a loss in terms of what to make. Often, I just want to mix all the things in the refrigera
Ok, here's the situation. I put a pan of water and sugar on a medium high flame and went away. Some time later I found a smoldering black mass overflowing the p
It's growing like a weed, and has a wonderful smell just wondering what I can use it for in the kitchen?
I plan to boil a fresh lobster. Serving it only with melted butter and lemon seems like not enough. What would be a good side dish for it?
I am trying to create a few new recipes and I am stuck on what other ingredients (flavours) would go well with espresso in a baked item.
I'm looking to get into making my own chilis, stews and spagehtti sauces, but I wonder if there is a better way to store my cooking. I currently use plastic con
Coffee and cacao beans have some properties in common. I'm wondering can you make something akin to chocolate from a coffee bean or something like coffee from a
I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the r