I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying. What parts of veal or pork are suitable? (Googling the subject
I saw some posts about lamb. but they were related to lamb leg steaks, etc. Any way, how long should i grill these lamb steaks? I want them to be a medium?
Hoping SA would clear some controversy. I was told that it's bad practice to put anodized non-stick pans in water immediately after cooking; as the water will
As anyone who's put marshmallows in the microwave knows, they expand a ton! Sometimes they puff up to literally more than twice their original size (YouTube vid
Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So
I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for
I have already noted this question about making root beer, but I wanted to explore further, so I hope you'll indulge me. I want to make a home made root beer t
I've read that in a couple of places.
Possible Duplicate:Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil,
A friend writes: Why do people continue to think that cotton candy is a flavor? It's spun sugar with food coloring. It tastes like... sugar. Now I'm curio
I live in Germany, and all the flour here is made from soft winter wheat. I can get some durum semolina imported from Italy and sold as "hardwheat flour" (Hartw
Some recipes call for red wine vinegar in steak marinades. Is the Red wine vinegar used as means to break down the meat tissue or is it just there as a flavor
I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American-centric re
I am a vegetarian looking to save time. I thought cooking in large batches and freezing would be a good option. However, I don't know which of my recipes are fr
I have never managed to cook the perfect potato when making a potato salad. The potato tends to either be too mushy or it is too crunchy depending on if I ove
I live a far distance from any body of salt water, so the only mussels available are packaged frozen mussels. I have always heard that cooked mussels must open
I wonder what the pressure difference is?
If I'm juicing Oranges it takes quite a few oranges to get a decent amount of juice. Would it be possible to soak the pulp in water and send it through the juic
There are white and green Brinjals too. Are the purple ones known by some special name?
When I heat up coffee in the microwave and then pour in sugar, a layer of tiny dense bubbles forms at the top of the glass and stays there for the duration of t
I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don'
I've noticed over the years that whenever I cook ground beef from the grocery store, the drippings in the beef are typically clear in color. When eating out, i
I remember reading and watching videos about it, but haven't ever made it, and I also forgot the name. I want to learn some more of it, find the correct recipe,
Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possi
At the moment I prepare lattes at home as follows: 1/3 cup water + 1T ground coffee in Krups espresso machine (looks a bit like this one) 2/3 cup microwave-hea
I am currently travelling in Romania and have been enjoying a breakfast each morning of "omletă ţărănească", which can be translated to
I wanted to try what happens to eggs over long cooking with low-temperature. The white thing became a bit brown and the odour is a bit different. Are they edibl
I mix up a red pepper and salt blend (along with a few other ingredients) and put it in a coffee grinder to powder it. The blend that I have come up with has
Different fruits and vegetables require different treatment in order to preserve their integrity, micronutrient contents and especially taste over the longest p
For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both