I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians
Because honestly, I wouldn't be nearly so in love with my dutch oven without the advice I got on this site. And I really believe in getting one good lifetime to
When smoking in a spherical grill like the Weber One-Touch, will the result be different then when a real smoker is used? What is the difference?
I made an apple pie just the other day, and everything came out fine. The only problem was that the filling didn't stick to the crust (home made butter crust if
Would there be any benefit to making French toast with a low cholesterol version of Egg alternative? Or possibly just using the whites for French toast? (I'm cu
I'm looking at getting one of Zojirushi's induction rice cookers and the 5.5 cup model is currently a little cheaper than the 3 cup model. I'm a single guy and
Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out: Kangaroo meat is very low in fat,
I made an apple pie, but the crust was thick and not crispy. Why? What should I do to fix it? For the crust, I used: 1 cup of flour Butter 1 egg 1/4 cup of su
What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooki
The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius deg
Whenever I cook sausages in the oven, they cook evenly. The issue is that sausages take about forty minutes in the oven. However, whenever I use a pan, they do
If I need to substitute 2tbsp of instant coffee for brewed black coffee, how much should I put in/ how much of the other liquids should I take out to compensate
I have never done tilapia on the grill. At which temperature, and how long should I cook it?
I hear that when cooking sausages, you shouldn't poke holes in them as it will allow the flavour to spill out. But whenever I don't do that with fat sausages,
Ok I'm going crazy with this. I've tried everything, but no matter what I do, it always results in my chicken breast burning and becoming black. Here is what I
What's the best way to measure how much Spaghetti/Linguini is 1-portion. I know there are tools which basically measures the diameter of the bundle of dry spagh
When browsing for kitchen tools, I found a metallic soap. It's purpose is to remove any (food) odour from your hands. Here's a cheap ($2.55) example. I am un
I have always wondered what there is no cheese made from other milks other than cow, goat or sheep. Are they not suitable for humans? Do they taste bad? Is it e
I have seen some recipes for cookies which include lye (water boiled with ash) among the ingredients. Does anyone know what the purpose is? Is there any other i
After reading the advice about tomato sauce in this answer, I decided to try straining the sauce to remove water and see what it did to the crust. I let the w
When I bake a banana bread or cake at home, I always use a square Pyrex(about 20cm in width and 7 cm high) dish. The batter only fill the dish at half its heig
I made chicken and dumplings today and after 20 minutes I checked my dumplings and they were done but disgustingly soft. I let them cook for 10 more minutes and
I am laying out my sushi rice by forming it into a ball with my hands and spreading it on the nori. I watched some video tutorials on this, and it seems like th
I left a fully cooked ham in a bag out overnight. It was refrigerator temperature when I took it out at 9pm. Our Seattle home was not heated; it was about 50 de
I was reading the other day about the importance of the head when pouring beer, and I wondered if there are any similar considerations when pouring cola's? I'm
We eat many fruits and veggies at home and I am concerned about the amount pesticides on fruits like strawberries. Is washing the fruit effective enough? Does a
After much experimentation with reverse spherification this weekend, I completely failed to get an acceptable product. Caviar didn't form properly. In particula
Seafood Watch persuaded me that I ought to experiment with fresh water prawns in my cooking. Problem: I'm in central Texas, and I can't find any. The local fi
I consider kitchen tongs one of the most essential kitchen tools but due to a lot of moving around recently I no longer have a pair. Rather than just picking u
I have recently bought, on a whim, a package of Cocoa Pasta ("barilotti al cacao"). Is it sweet? What sauce goes with it well?