A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came
I've got an immersion blender, a normal blender, and will eventually be getting a stand mixer. Are there any foods I absolutely have to have a food processor t
Why a does chilled mixer bowl help when making whipped cream? Does it have any effect on how long the cream stays whipped?
I bought a big piece of tuna about a week ago. I carved it up and put most in the freezer. However, as I am the proud owner of a vacuum sealer (as of a week ago
I am moving into a house that needs a new oven. We aren't going to renovate the entire kitchen; we just want to swap out the oven. The current cabinet space f
All, We're considering buying a high quality range. We have arrested our choice on 36" dual fuel ranges (gas top, electric oven, preferably convection). Some
We have a knife set that's approximately 15 years old, and as we were honing a knife tonight, a question arose. Do honing steels get worn down over the years? S
I have a recipe that calls for use of a 4 qt crockpot. However, I only have a 6 qt. Is it okay to use the 6 qt instead? The recipe is for a pudding cake.
I have an American recipe which lists a 'can of tomato sauce' as an ingredient. Does anyone know if this just means chopped tomatoes or is an actual sauce mayb
I ordered a roast whole pig from a local meat market. They've told me that when I pick it up, it'll be fully cooked and in a foil lined box. My concern is what
I've been told that the top should easily flake with a fork (this is when baking skin-side down). Is there any fish for which that is not the case? And what sho
I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sun
I've stopped frying my straw potatoes in the fryer as the straws sink to the bottom and get stuck below the heating element. After a while, some of these raw st
So many recipes list olive oil in the ingredients, as the oil to fry things in. What are the benefits or reasons that I should use olive oil over regular generi
I thought it was one to one (more like, assumed) but I did it with a pound cake and let's just say the product could break a plexiglass window. Is there some ra
Recipes using butter as a fat to sauté sometimes call for you to wait until the foaming has subsided. What causes the foaming? Why do you wait for it to
I am a Brit married into a French family, so there has obviously been some teasing and so-on over the years about the relative merits of the two cooking culture
My friends from Portugal have a chorizo cooker (something, I believe, a bit like this), and they would like to use it in the UK. In Portugal they burn pure alco
I read somewhere -- maybe a James Peterson cookbook? -- that putting olive oil in the blender for more than a few seconds will make it bitter. However, many rec
For those who might not know what a low country boil is; it's basically potatoes, corn, sausage, shrimp (and crab or lobster) boiled all together with seasoning
I've bought two mandolines recently and I've returned the first and will return the second. The first was a stainless steel contraption that: Broke my food ins
Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the
I've looked all over for this and not found much. Chipotle resturant adds lime and cilantro to their rice, some folks put Saffron. I thought
I would like to make fat-free pudding like Jello fat-free pudding mix, but I don't want to use a box mix. Is there a way to make fat-free pudding from scratch?
Are there any common (non-toxic) household substances with boiling or smoke points close to the temperature at which the Maillard reaction occurs, 154°C? I
I'm using my mom's bread pudding recipe which is: 2 1/2 Cups of Bread Bits 2 Eggs 1 Cup of Milk 1 Tsp of Vanilla 1 Tsp of Cinnamon 1/2 Cup of Sugar I doubled t
I am making a dish that requires Anaheim Peppers. They don't have them in my local store... what else can I use.
I rarely ate rice growing up, and only recently started cooking it. I started with basmati, and seemed to do alright with that, but my wife (who used to live in
Some months ago, I found a recipe for cookies and made them in a big oven; they were delicious and cooked very well (soft cookies) at 180 °C (356 °F) fo
I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking. Once the package is opened it shou