Lots of recipes call for waiting for the water to come "to a boil." However I have never been sure when that is. From my viewpoint it could be at three differen
I'm laughing. I've been looking at codfish recipes for about five minutes now and I can make neither heads nor tails from it. Some recipes claim you should coo
I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed o
So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a fill
I may want plant some ghost chili pepper, but I am afraid it will be too hot to eat. Is there any safe method to prepare/cook ghost chili which will not reprod
I tried something on the weekend, and it seemed to work well, so I thought I'd ask for comments. We'd planned to make steak for dinner, and it happened to come
I recently got a new espresso machine, a Gaggia Classic, and I sometimes hear statements like the following: "Always use the same kind of coffee for this machi
Is there a name for the partial dish where you simmer macaroni in milk for 30-60 minutes? It's called stuvade makaroner in Swedish:
So I'm trying to find a consistent way of getting good quality, medium-rare burgers without firing up the grill. The burgers always end up cooked on the outsid
Let's say I whip a bowl of cream manually at a slow paced ~3-4 beats per second. The cream would be ready whipped after say 10-15 minutes. Then I whip an ident
A while back I saw an article/recipe for baking watermelon -- the watermelon was cut into fillets and baked for a couple hours (IIRC). This was supposed to tota
What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart? Is it easiest to cut out
My burgers came off the grill tasting and smelling like lighter fluid. Are there any ways to reduce or remove the taste and smell from the leftovers? In the fut
How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?
What's the best way to keep pakoras crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive,
I'm not a vegan, so let me get that out there as the first sentence. I can find recipes all over the place for veggie burgers, but all I've tried have been blan
I've never tasted or seen "hoop cheese," a product that appears to have been made on a small scale years ago, and was popular in the South. Is it possible to
Possible Duplicate:Can I use Chocolate Chips in place of Semi-sweet baking chocolate? Can I substitute chocolate baking bars for choc
I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux
If I want to replace sugar with honey in black or green tea, can I add the honey at any point or should I wait until the tea cools down a bit?
I want to make my own shake and bake at home. The shake and bake you buy at the store is full of unpronounceable, non-organic ingredients and seasoning. I'm l
How can I create a homemade product with that has the texture, flavor, and cooking properties of chicken, but is vegetarian (or vegan)? I'm inspired by the Lig
In Mexico, "Tacos de lengua" (cow tongue tacos) are popular, and I've come to love them! I want to learn to make them in the U.S. What is the proper way to co
The carrots that I buy come in a sealed plastic bag. In the store they are not refrigerated. I've tried keeping them in the bag in the place where I keep things
I've been baking bread on and off during the last two years. Now, finally, I found a nice recipe. It calls for 2% of salt (20gr per kg of flour). It gives a tas
I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of fl
I tried baking meat balls with various temperatures and meat mixtures (regular to extra lean); however, every time, I end up with lots of water oozing out of th
I bought some ham from the deli the other day and forgot it in the car for about 5 hours. It was a 77 degree day. When I ran out to go get it the meat still fel
A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange je
I want to make my own peanut butter. I've read of various grinders--both hand-operated and electric. I'm most interested in finding a durable hand-operated pe