I just saw a good deal on frying pans from Fissler. The two pans included in the deal are the "crispy" and "protect" models. However, it is still a lot of money
I buy meat from a supermarket which is around £5-£10 per kilo for most types of meat. At my local bucher, I buy high quality meat for ~£10/kg
I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a metho
I am learning to cook. I want to know whether there is a good resource at what ratios of ingredients to use when I am cooking. Thank You. :)
No odours can enter the place where I am keeping the bones in the refrigerator so contamination is minimized.
I thought I remembered hearing the food agency Evira say that you should never reheat chicken meat after the initial cooking. However, I cannot find the stateme
The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other
According to this blog posting, birch sap is very popular in Russia as a drink. Further, I read in wikipedia that it is popular enough to be bottled and sold co
In a few days I'll be cooking for my grand parents. Now I want to make it special so I decided to brine some pieces of chicken fillet before going there. But th
I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amou
This is a related question to Do centrifugal juicers destroy vitamins through friction? Is there any quantitative data about the rate of vita
I made an Oaxacan-style mole and went too heavy with the cinnamon stick. That flavor is now too prevalent. How can I fix this? I was thinking about adding so
I cooked a litre of soybeans for two hours and cooled them for 15*. I should put them in the refrigerator, but in what solution? My intuition says that an acidi
The instructions in the soybeans say that parboil first and then simmer slowly for two hours. Let's consider this in the scale of my plate. The power-scale of
I usually throw away seeds in melons (and other fruits) and I paradoxically buy different seeds from the store. Are seeds in such things good to eat and where c
I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost
Are there any bread machines that would allow making a sourdough rye bread? If not, could a bread maker simplify the process of making a sourdough loaf?
I will go hiking for 10 days, and the food I get in the lodges on the way is practically all starch, wtih < 15 g protein per day. I did this once and felt te
I have just moved into a new apartment, and am learning the ins and outs of this new oven. But being new to cooking/baking in general, I find that everything c
Having visited my family I fell in love with "Pan de Trigo" that we call "Tres Puntas." This is a wheat bread that appears to be folded over to have three poin
A package of milk cocoa powder contains "20% cocoa powder, sugar, emulsifier (soya lecithin), flavouring (vanillin)". I have tried to make cocoa milk drinks to
There are a lot of edible things that come to mind when I think about what can be frozen. But when I think about things you better not put in the freezer, I hon
I like to fry or sautee onions, garlic, chilis, spices (for flavor) and zucchini (the main ingredient); then stir them in a can of chopped tomatoes and simmer f
My neighbour gave us date palm fruit, its colour is not that black, kind of brown, not as sweet as the date palm fruit I ate before. I'm not sure if it's ripen
What are the key techniques to create a smooth ice cream that's flavored with fresh fruit? How do I prepare the fruit, and when is the best time to add it to t
I've found links here and here on making finishing salts, but this isn't the kind I'm talking about. These are just mixtures of salt and some flavoring. I'm r
Today I tried to cook my favourite Raspberry and White Chocolate muffins using a recipe I found on BBC Good Food. However after cooking them for the set amoun
I found a "Shrimp and Pasta" Recipe here. It's a nice and simple, but I don't quite understand the way it uses parsley. Why part of the parsley is fried with
Here on the Black Sea in Romania people are eating a shellfish called in Romanian "rapane" which they translate as "oyster" when I ask. But they are elongated
My local stores for some odd reason sells chicken legs for about 1.5 EUR per kg, they are not old products according to the packages. I have made a lot of chick