My wife will be making home-made vanilla ice cream with our ice cream machine tomorrow. To celebrate the holiday, we wanted to make it red, white, and blue ice
When I melt soft cheese into something, I don't use the eatable rinds, because they ruin the whole texture. But sometimes the cheese is expensive (like DOC rawm
I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sou
A friend of mine once made Wasabi Ice-cream. I remember she was saying she had used some special 'Wasabi Powder' Unfortunately I can't reach her, and I wanna tr
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo d
I know that for fresh fish, or fish that was previously frozen without special storage, you should use it the same day. If I thawed too much, does the fact tha
I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfor
A lot of the juicers I see are really expensive, which makes me wonder if they have any significant benefit over my current food processor. I found a few articl
Can anyone recommend a method for cleaning the clogged holes in a "Basket" of an espresso machine Portafilter? I had this problem with both DeLonghi and Saeco h
There is a slight burning like smell when I use my blender now. While making a smoothie, the bottom seal was broken and the drink spilled/poored everywhere. Whe
I got a bit confused when looking up nutrition values for milk versus kefir made from that milk. For some reason many tables list higher values of some nutrient
Is there a difference between the two? It looks almost like cilantro?
I would like to know what the long hat that chef's wear is called. Toque is what Google/Wikipedia proffer but is it really that?
Why don't store-bought bread crumbs spoil? Can you make your own bread crumbs and save them for later use? Will homemade breadcrumbs mold?
I've got about 200ml of Double Cream (48% butterfat apparently) that I don't think i'll use before it goes off. What simple (~5 minute) things can you make wit
I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven. From what I understood it had to do som
I like to prepare my macaroni salad and refrigerate overnight. The next day I find that my salad is dry, because the salad dressing has absorbed into the macar
I was thinking of following a vegan diet for health reasons. I tried it for a week during a "cleanse" and it wasn't so bad, even though I love steak and eggs. I
I'm not very good at peeling shrimp, but I've been practicing lately with raw shrimp. I have the theory that raw shrimp are peeled more easily than cooked. Eve
What is the proper method to store green onions? Additionally, how long can it be stored in the chill chest?
I used to determine the state of eggs by their shell i.e. if the shell is cracked, the eggs have been boiled. But sometimes I have found that even though the sh
When I was cutting a butternut squash, I noticed a greenish discoloration near around third of the seed pocket. I scraped it off, but I was wondering if it w
One of the recommendations for enabling a young child to pick up some of the more slippery foods is to coat them with bread crumbs or graham cracker crumbs. Wh
My friend planted three rows of basil in his garden to make pesto, and now we need to source roughly 25-50lbs of parmesan. With that kind of quantity, cheaper i
I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content. I'm primarily interested in "net carbs," so dietary
The way I currently cook kidney beans is to soak them overnight. But still they have to be cooked for a long time on gas before they get tender enough to be edi
I'm making snow cones from real fruit syrup that I'm making myself - the problem is that the fruit syrup comes out too viscous and it tends to set on top of the
Does anyone have ideas for using garlic scapes? These are the green shoots that are the above-ground part of bulb garlic. Think of something a bit like a scalli
I am entertaining the idea of making a spicy (apple cidar vinegar, sriracha,etc) cole slaw and am looking to temper the heat a bit with cucumber. Is the best op
I bought and cooked these mussels today. I'd like to know if there is anything wrong with the left hand mussel. Is the color, size an indicator for freshness? I