I want to start making my own salad dressing because I don't like all of the stuff they put in processed food. However, I still would like my
Sorry guys, but I suspect I have a bit of a newbie question here. When I buy raw chicken breast, I like to open up the package immediately and separate it out
We cut beef stew into one inch cubes and pierce them on a stick with cherry tomatoes, onions, green peppers, etc, and grill them nicely. The meat is brown and
I want to make a lemon tart, but I want tins with straight walls, like the ones in this image. How would I find them - is there a name I can look for? I've b
Living in a northerly climate, I have often speculated about how aboriginal people avoided diseases caused by vitamin deficiencies like scurvy (no imported citr
I have a box full of clementines. Can I make orange juice in a blender?
I've followed the recipe for an opera fudge (and several others) as close as I can, yet my fudge always turns out grainy and crumbly. The best results I've gott
Can china grass (agar-agar) be substituted in place of gelatin when making pudding? Or is there any other ingredient i could use as a substitute that could give
Yesterday, I had a can of alcohol free beer which tasted almost like normal beer, just without the alcohol bite. Practically any other alcohol free beer I've ha
I always find myself buying chanterelles because I really like them when I eat them somewhere where the chef knew what he/she was doing. I always end up with an
I have a combo gas/charcoal grill: I have an offset firebox that attaches to the right side that I use to convert the charcoal grill to an offset horizontal
I have a recipe for grilling a pear crisp that calls for grilling for 15 to 20 minutes over indirect medium heat. Can I instead bake this in an oven? At wha
Is there a particular kind/size of pot recommended for making fudge?
I've seen some recipes call for chili peppers to be roasted until the skin is charred but not burnt, and then peeled. How does this change their flavour? (Do t
I have some leftover microwaved potatoes. Can I use these potatoes in Spanish omelette? Also, I read that tomatoes are not part of "authentic" Spanish omelette.
I want to cook a soft polenta. I would like the consistency to be like pudding - just firm enough to hold a shape (it doesn't flow out of the spoon if you take
I want to obtain a taste very similar to wasabi, but without wasabi ingredients. How do I do it?
I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika. Once I co
In the U.S.A., when a product's ingredients include spices what can this legally cover?
I have some fresh dill. How can the 'leaves' be easily separated from the 'stalks'? Should they be separated (I think so, but what do I know)?
I am trying to use my seeds in fruits, but when I store them they become very soon full of insects. Because I do not get a lot of seeds at once, I am not going
I've never heard anyone else talk about this problem, but it seems to happen to me all the time: I've been grilling regularly on a Webber charcoal grill for ab
I'm doing fish fries tonight, and my wife doesn't like breaded fish. The thought was to pan sear hers and finish it with a sauce. Unfortunatel
It looks to be a double boiler of some sort, but we're not sure what it is.
I was in Austria recently, and at a restaurant there I ate a very simple dish that consisted mainly of two large pork chops in a light, thin gravy. The pork cho
I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whethe
I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?
I have tried to make pizza dough by hand a couple of times now but every time after mixing the ingredients the dough is far too sticky to knead, it is more like
I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours
In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I