I have an old set of nonstick aluminum pans that have gained scratches and lost their non-stick coating over the past several years. There's nothing physically
I got a recipe from America's Test Kitchen for "slow-roasted pork" using a bone-in pork shoulder. They say to cook it at 325F until it's 190F internal temperat
At some point I came across some edible paper. I don't know which company makes it or where to find it? I think I recall that it was possible to write on it.
Possible Duplicate:Is it safe to cook a steak that was left out (raw) for 7 hours? I left out 2 separate packages of unopened raw bee
I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would
What are the nutritional data for (strained) water kefir, compared to the starting sugar water? I would expect there to be less carbohydrates and more vitami
I have a yoghurt-based sauce, e.g. yoghurt with garlic, pepper and salt, and I want to thicken it. Basically I don't want to change the taste, although minor ch
I want to make vodka or liquor which tastes similarly to Brennivin. The taste which dominates Brennivin is cumin so you can say that I can basically want to pre
My husband is on a low sodium diet. I have been thinking that Calcium chloride might work for making pickles, smoked fish, etc, because the sodium is the bad ac
I've been told that most white truffle oil is fake. Is this true? How do you determine whether it is fake? All of the white truffle oil I've bought has a slive
Is it as easy as taking a few shavings of truffle, and chucking them into glass bottle filled with olive oil, and then sealing it up and waiting a few months?
I made this clementine cake a while back, and very much appreciated the fact that it uses the entire fruit. I found a good deal on clementines today, and was th
I've made a bechamel sauce and added sherry to it, herbs, etc; the sherry is too overpowering. How can I correct that?
Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more
I tried to follow this recipe: http://www.davidlebovitz.com/2011/07/marshmallow-recipe-candymaking/ Deviations from the recipe: - I used icing sugar instead of
I've been hand painting colored cocoa butter into chocolates molds for a while now, but I'd like to try airbrushing the molds instead, since I've seen some impr
Back in my home country beets are only sold as the roots; in the US they're always sold with the leaves attached to them. I know how to use the roots, but what
I have never found a spring-form pan that does not leak. I have never been able to wrap a spring-form pan so that some of the water doesn't get into the pan.
Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach
The recipe that I used did not call for cornstarch or corn syrup. The result is that they are slightly wet. Can I do anything to dry them up, such as dusting th
So I was thinking, instead of purchasing a dedicated (and expensive) whetstone with limited coarse(ness?) range, why not use patches of sandpaper in increasing
It's Sunday morning and I just missed my latte art, as usual. I have no difficulty to make an espresso with enough crema and to get a big layer of foam from my
I'm looking at a recipe for a fajita stir-fry that includes an optional 2 tbsp of dark rum. The introduction for the recipe mentions, Latin spices combined
I am in the process of converting my boyfriend and myself to a gluten free regimen. I have had a lot of success with gluten free recipes, but I am now wanting
I recently spotted grapeseed oil at Costco. I've been considering switching over from Canola oil; are there any culinary advantages or disadvantages of grapese
I have a blue plastic lid for my glass Anchor container. I noticed that the lid is very sticky to the touch from both sides. I've cleaned it thoroughly with s
I purchase green chilies and in some days many of them turn red. Can I use my mixer-grinder to grind them into a powder, or is there some other way? Do I hav
We're making pizza for dinner tonight, and instead of buying sauce, I'd prefer to make my own. I've never made sauce specifically for pizza before, but I often
I am in the last leg of a kitchen remodel and need to purchase a garbage disposal. And I am wondering how much of a difference horse power makes in the day to d
Purely a theoretical question I'm afraid - I haven't experimented (yet). If you take popped popcorn and grind it to a flour, would the result be similar to corn