Lamb has long been one of my least favorite meats due to its gamey flavor. However, some lamb dishes that have been prepared for me tasted great with very littl
I have a "basic" recipe for roast beef that uses 1 bottle of black beer as an ingredient. I am looking for a non-alcoholic ingredient to replace it because my
I LOVE stirfrying (I probably do it 4 times a week) and I want to take it to the next level (or 2). I am going to get this burner to cook my stirfry's out on th
I have an urge to purchase a "vinegar mother" and make homemade vinegar with leftover red wine. According to what I have read, it is not a difficult process, an
Whats this cooking method called where you bury the raw food (potato, sugarbeet, guava, corn cobs)in hot charcoal ashes?
A visitor has left a nearly full bottle of soy milk in our fridge. Personally, I hate the taste of soy milk, I find it too sweet and nutty for me, yet I feel c
When I first started working as a cook, I was instructed in no uncertain terms to only use whole bay leaves when cooking so that when the leaves were removed, s
A few months ago, I went to dinner with my brother-in-law, and he introduced me to Sushi. I was skeptical (I've gone nearly 40 years without trying it), but I e
My parents went out of town for a bit and so I had to fend for myself with cooking! I made some chicken and some quesadillas on a particular pan. However, my
I was following the recipe here: How do you make pork rinds? and ran into a situation. When I get pork rinds from the store, they are beautiful and puffy lik
Some recent questions about pork rinds inspired me to inquire about this. My wife and I are quite fond of the English film Shaun of the Dead. The characters i
I love making and eating chocolate chip cakes - both large cakes and cupcakes, but almost always when I make them, the chocolate chips sink to the bottom (or, o
I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when t
Just made a cherry and raspberry cheesecake with a digestive biscuit base but it's too sweet and I need a sauce to go with it to take that sweetness away Can a
I love minestrone, but am concerned that it doesn't contain enough protein. It usually contains pasta, tomato, zucchini, savoy cabbage, carrots and garlic. Wha
I've started frying recently, but already the grip of the basket has become sticky with oil, grease or whatever you call it... I've put the basket in the dishwa
I have been using a French Press coffee maker for quite some time now, and I have tried a few methods for removing the spent coffee grinds from the vessel. It
I'm looking for a food processor that I can make nut butters (peanut & almond) in. No reviews on Amazon show any promising information about being able to
When I buy a pizza from Pizza Hut or Domino's, it has a crispy base with a soft cooked middle and a properly done top. When I make a pizza in my own oven (elec
I've seen a lot of recipes that call for a "scoop" of vanilla sugar. I know that this refers to the little scoop that comes with most vanilla sugar containers.
Today I plan to bake a hershey bar pie. I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cook
I stir fry several times a week. When I do I do each portion seperately, made to order. How much oil should I use? How do I figure out how much oil to use for
I set out this morning to cook a pig butt. Found out that I was going too a birthday party at such a time that the butt would smoke for six hours and then I wou
A family member recently inherited a recipe for some simple but delicious crumbly cookies from her grandmother. They consist of flour, sugar, and canola oil wit
I typically cook raw prawns in boiling water for around 3 minutes. If they go over a little bit longer they can tend to become rubbery. Is there a minimum/opti
I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to re
Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less th
I just got a 100,000 BTU burner for wok cooking. Today when I used it, I got a very thick layer of carbon on the wok (see picture below). Is that normal? Should
Possible Duplicate:What recipes should every high school graduate know how to cook? So here's the deal: I've told myself on at least
Sushi fish is raw... except for eel, which is a fish but is cooked. Are there other types of fish that are cooked in sushi? Is this a food safety issue? (e.g. s