I am looking to get rid of the teflon rice cooker I have (it is getting a lot of scratches, and I am worried about where that teflon is going)
For egg curry, I boil the eggs, shell them, pierce them with a fork and deep fry them. Then I prepare the gravy and pressure cook the eggs and the gravy. Anyt
I like to experiment with my pizza recipe, and I love the taste of butter. Right now my pizza dough recipe is something like this: 2 cups of flour 3/4 cup
I have purchased a rather large bag of long-grain white rice (25 lbs.) and need to know the best way for storing it long-term. This rice will be used as both a
This is a three-part question: Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake? What changes do I need to make when
I have a pint of fruit juice, and some Gelatin. I want to make a fruit jelly (gelatin dessert) for after dinner, which will be in 8 hours. Living in the city
In Indian restaurants you get usually Papadum as appetizer. It is often served with 3 sauces, one green sauce with a light peppermint taste, one red a bit sweet
I ran across this historic reference to making chocolate out of Chinquapin (which I assume to be a type of Chesnut) nuts. I have turned the internet upside do
I've heard that splitting spaghetti in half before cooking them change the taste. Is it true?
Moving back to the US from Europe after 8 years, my wife and I thought we were going crazy when salt seemed ... less salty here. Taking a look, almost all salt
What is this variety of kidney beans called in English? We call them "Chitra Rajmah" in Hindi. http://www.helloorganic.com/Rajma_chitra.html
I hope someone has an answer. Although I have been baking 2 or 3 loaves a week for 4 years using a breadmaker, and I haven't recently changed my flour mix or a
I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They
How should a piece of quite fatty entrecôte beef be prepared on a grill? How thick should the steaks be? Which spices should I use? For how long and how
I've always used the cheapest hand mixers (around 10 Euro). But I damaged a beater of my current one when I tried to make whipped canache - it was obviously too
I am going to buy a new teflon pan and seem to run into bad luck with cheaply made ones which flake off too quickly. Also can any good brand teflon pan withstan
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
I want to use a recipe that gives ingredient measurements based on the spice seeds. My local grocery store does not have at least half of the ingredients in see
I have just purchased 250g of Lescure salted butter (Beurre Demi-Sel) with a best before date of 23 July 2011. Today is the 2nd July 2011. I thought that butter
I bought a mango this morning that seemed to be ripe; at least it was the ripest of the bunch. I'm somewhat acquainted with picking out red/green mangoes, but t
I just prepared my first scallop dish. The recipe instructed to remove roe (the orange part) before searing, as it cooks much faster than the rest of a scallop.
I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a
Most of the recipes that call for crispy chicken mention that you must leave the skin on. That's what crisps. Is it possible to make crispy chicken without ski
I just did some neighborhood foraging and picked 30 pounds of red plums. They are delicious, but even I will have trouble eating them all this week. Last year
My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour. I baked brown rice bread in
Tonight I was playing around with pate a choux for the first time, and was delighted by it, splitting the batch between Parisian gnocchi and funnel cake. Howev
I know how to cook it fine, with garlic, onions and some seasoning (olives and pepper some times). But the thing is, it takes too long for the water to evaporat
I made a bread that called for 1kg of flour and 700ml of water. That is a 70% hydration. The problem was that the dough became absolutely soaked, so in the end
In some Mature Cheddar, whilst slicing with a knife, I've noticed some tiny crystals. What are these crystals are they a sign of good Cheddar or not?
When I microwave frozen spinach or amaranth greens to cook them, they sometimes get tough and fibrous. There doesn't seem to be a consistent pattern in when th