I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known
When I look for the calorie count of ground beef, for example, I see 480 for 8oz 85% lean ground beef. Fair enough. But this site shows 34g of fat, precisely 15
I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When
I've put a package of sliced mushrooms in the freezer for few days. I plan to use in a vegetable stir fry. What is the appropriate way to thaw the mushrooms?
I have a package of frozen precooked Italian meatballs. I got a can of tomato sauce. I would like to cook the meatballs in a tomato sauce. I don't have a pot ri
A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basicall
I had an idea for halloween, which involves baking a sponge cake and piping icing on it to make it look like a brain. For bit more authenticity, I was hoping to
It has flavor, but its consistency is too thin. Will letting sit over medium low heat evaporate enough to increase its density or is this useless? Would bringin
I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these: (above - McDonald's Apple Pie) (ab
I've been told that there are some differences between a "pie" and a "tart". What's the difference, and when do I call it a pie, and when do I call it a tart?
I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx In the Liquid section, it
I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type. The problem is compounded for me
I face a problem here, cooking thai quite often and using the same sort of chillies every time, bird's eye chillies. The problem is that some of them are hotter
My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here However, it is still slightly bitter. Wh
Do we have to wait a few seconds to let the microwaves go away, or can we eat it immediately? Of course, I assume that the food is not too hot to be eaten.
I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water b
I am trying to figure out how to season the ground meat in my goulash. Here are the ingredients that are in the dish. What seasonings would
I prepared the Gulab jamuns few days back. Now there is a lot of sugar syrup remaining, what's the way of preserving it without using the fridge? One way is to
I have several recepies which call for cracking coconut cream (Thai curries). I used to just fry the curry paste and add coconut cream (or coconut milk) which
I want to replace a white (granulated) sugar in a recipe with brown sugar. Is this a one to one substitution? The original recipe calls for 2 cups white sug
I have a recipe which calls for 250g of tinned black beans.. i thought i would be smart and use some DRIED black beans i have already! but.. obviously the drie
I sometimes put bottles of soda in the freezer for 20-30 minutes to get them near frozen (taste SO much better that way). If I time it just right I'll pull the
I want to just toss it into some indian food I have. Does it need to be cooked first or is it ok if it just warms up a bit when I throw it in the sauce?
My roommate decided to store a sizable purchase of ground beef in the freezer. For reasons I don't entirely understand, he would thaw it as needed at cook tempe
I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was ke
If I cut the onions and vegetables in the morning, they dry up till evening. Is there a taste change when you eat cooked vegetables, which dried out over 8 hour
I have made a carrot cake several times, and I like the way the cake turns out but I want it to have more spice flavors. The recipe only calls for 1 tsp of cinn
I'm working on a cookbook that is designed to make it easier to master the steps that go into a recipe, and understand the timing, especially when trying to get
A recipe I am trying out (for khaman dhokla) requires fruit salt. What is it? What can I use as a suitable substitute?
I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water. I've fed it once