I've read that most of the nutrients of wheat are stripped for the sake of shelf life. Is this marketing propaganda or is there truth behind it? It was my imp
When cooking a frozen pizza in a conventional oven, I have two similar personal pizzas: one box's instructions say to cook at 425°F for 19 minutes, and the
I cut block cheese (mostly cheddar or muenster) into slices or cubes using an ordinary non-serrated stainless steel knife. I used to use a T-shaped slicer that
I was just reading another topic about grinding flour where someone suggested that their flour supply would go off within two weeks if not kept in the freezer.
My Bolognese sauce usually contains some combination of salt, pepper, basil, oregano and thyme. It is easier to taste if I add them towards the end, but is the
It is advised to pat a steak dry before frying. I've used paper towels in the past for this, but sometimes parts of them stick to meat. Now and then I've used a
I wwould like my bread to be fresh the next day when I bake it at night but I know you shouldn't cover your freshly baked bread as it will soften it. Can I leav
I was doing some research on websites and came upon a site where a German pasta company had been trying to sell their products into the US (the site is down, lo
How long past the expiration date is pre-packaged extra-firm tofu safe, tasty and wholesome. Generally, expiration dates are for sissies, but something about t
As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has not
I have a recipe that calls for 12 plum tomatoes (seeded, skinned, and pureed). Can I substitute regular tomatoes, and if so, in what ratio should I substitute t
I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing
My range (oven) does not have a broiler (grill), but I've been coming across recipes lately (for pizza, in particular) that require one. Any suggestions on how
Many of the premixed curry pastes and curry dishes I have eaten have a brownish / reddish colour to them. I have a nice collection of spices that I cook with,
When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vi
I do a lot of grilling (various vegetables and meats), but was recently told this will have similar effects to smoking. Is there much merit to the concerns over
What is the impact of assembling a cookie batter in a different manner than that described in the recipe? What's the best general order for combining the cream
I made Toll House Cookies using this recipe this recipe. They turned out fine, but you could feel the sugar crunching under your teeth (I used half brown, half
I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the fl
Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the lis
I thought baked goods which include baking soda should be put into oven immediately, otherwise they won't rise. But some cookie recipes call for cooling the dou
I have seen several recipes for coffee syrup, but none of them with a simple caramel taste. Is getting the caramel taste as easy as using brown sugar instead of
Most (or even all?) butter found at the grocery store is labeled "sweet cream". Is there a distinction between this and another type of cream, and if so, what
Is there a tool to cut cherry tomatoes in half? Since they are so regular it should be possible to build such a machine. Alternately, what can I do to improve
A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jal
I want to buy this cooking utensil but have no idea what it is called and where i can buy one from. I think it is mainly used on barbeques. Ive tried googling a
I'm visiting Denmark and I'd like to bring home some local Danish ingredients so I can prepare a meal which is specific for Danish cuisine (ca
I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream c
I made some beef jerky with Maddog 375 hot sauce (generously poured into the marinade). It's ridiculously hot and basically unedible (I can eat it but just slo
I want to be able to make chai latte at home, but I don't have an espresso machine, and I don't really know if it is worth buying one just for an occasional dri