I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe. Often times I forge
I have this really tasty recipe for pancakes that use almond flour and whey protein (along with Ricotta cheese and lemon). However, the problem is, these panca
I was wondering why a portafilter coffee machine takes up to 15 minutes to warm up in order to make an espresso. On the other side, a modern Nespresso Citiz d
There are quite a lot of recipes ending with 'Put it in the fridge for a couple of hours'. I've had this with tiramisu, chocolate mousse, panna cotta to name a
I've tried to make the following sauce the last couple of days. The same pan is used for everything. Fry steak. Put steak on plate. Sauté onions. Melt b
I don't have a single tools to measure the weight of ingredient. I came across recipe with different weight: 1/4 cup olive oil 1 pound dried spaghetti 2 tablesp
A famed physicist Murray Gell-Mann compared a theoretical machinery in high energy physics theory to a technique in French cuisine, which he described thus:
I realise there are a couple of similar questions hereabouts, but this is a specific case. I currently have sitting in the fridge a pork tenderloin (fillet) co
The question is similar to this one. I'm going to Iceland and I'd like to bring home some ingredients which are specific for Icelandic cuisine but are hardly pu
I've been making dutch apple pastries for a couple of weeks now, and I've noticed that the apple filling that spills from the pastries turns dark brown like app
I started making my own ice cream this year. While the French type works quite well, I've been having trouble with American and Gelato types. I don't have an
My wife and I were visiting some friends who were recently married and had received heirloom silver as a wedding present. It was obvious it had been recently p
I have some chicken breasts and some asparagus that I want to cook tomorrow whilst we're out camping for midsummer. The fire will have a grate over it probabl
I made a bit of a mistake, being a lazy bachelor and inexperienced at cooking. I was making chili and when it came time to add beans I discovered I didn't have
I wonder where the shape of pretzels originated. My guesses: The holes make it easy to put them on a stick or rope and store them in a place (under the roof?)
I mostly make curry from scratch. However some recipes (kedgeree)call for using curry powder. I can never get the mix right. Is there a standard spice mix subs
We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do y
Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them fo
I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a con
I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figure
My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I t
When you cook pasta, something you have to mix the pasta in the pan with olive oil and various ingredients. For example, in this recipe: http://smittenkitchen.c
Just as the topic. One of my friends brought me some spaghetti from Italy. What is the difference between spaghetti from Italy and spaghetti from outside of It
I bought a pack of blackberries from the supermraket and the label said to wash before use. I tried that and it completely ruined them. I tried running them un
I'm reheating a bunch of leftovers, all stored in aluminum tins. I don't have enough oven rack space to lay it all out flat. Can I stack the tins? (Additionall
I recently watched this video and instantly fell in love with the shown teapot. As you can see, the strainer is movable and integrated in the handle very clever
I have a recipe that calls for 12 oz of fresh Shiitake mushrooms. Due to cost and availability concerns, I decided to get dried instead, figuring I would be ab
I tried this weekend to make veggie burgers to cook on the grill, with fake ground beef (maybe Gimme Lean or something like that), egg, breadcrumbs, spices, and
I have done some calculation. And I think that if I buy a jar of spice from the supermarket, it is about 25 times more expensive (it costs more and you get a fr
I made a lamb ragu last night, but doubled the quantity for a large group. One of the steps called for 1.5 cups of red wine and then boiled it off. Doubling to