I want to make a barbecue sauce which has chicken stock in its recipe. This is the first time I needed chicken stock for cooking; somehow, I didn't come by it u
One of the wisdoms passed on early in my family is not to eat certain types of food raw, because they will cause bellyache. It is regarded com
it's my first time asking here so I am not exactly sure if this question is off-topic or not. So here's the question. My mother made something with shredded bee
I make a lot of fresh salsa (pico de gallo style) in the summer, but I don't usually think much about the type of tomatoes I'm usuing. Usually I just buy whatev
Possible Duplicates:Should I refrigerate eggs?How long can eggs be unrefrigerated before becoming unsafe to eat? I got 4 dozen eggs t
I have recently acquired a Zojurushi fuzz logic rice cooker. What I am having difficult to find is the best kind of rice to use with it; I am looking for a go
This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example
How do you avoid cauliflower from being so delicate? I cook it and it often falls apart. I heard there's a way from stopping it from doing this. P.S. Often we
I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its
One night in Rome, I had the most amazing drink. It had cucumber and sugar, some unidentifiable alcohol (gin? Vodka?), and I believe mint. The menu identified i
I'm serving food to 11 people in a dinner that is supposed to be set at the house of the Deputy Mayor of Casablanca in 1942. I can't seat that many people at ta
I was just in Santiago, Chile and had a mixed grill. One of the tasty items was "Tripa gorda" or fat tripe. But, I wasn't able to get a clear answer about exa
What if I marinated beef with oyster sauce, salt, sugar, soy sauce, garlic and onion but put into freezer for 3 days. Is it still good to eat?
How do you figure out the exact time how long to cook something? Do you use binary search?
Quote from www.saltworks.us: Preventing food from sticking - Rub a pancake griddle with a small bag of salt to prevent sticking and smoking. Sprinkle a litt
I'm currently making iced green tea by placing two green tea bags into 500 ml of water and moving the bags arround for 2 to 5 minutes before placing the whole m
My friend and I are trying to make 'ninja black eggs' which are essentially hollowed eggs filled with powdered material. We have two questi
A staple of my Gran's kitchen when I was a child, Chicken Haddies (unbelievably I found a graphic of the product she favoured, below) was boneless haddock meat
Where could I find a transparent frying pan?
Is there any taste differences between whole grain mustard and regular yellow mustard? Is the difference primarily in terms of texture and composition of each
It's probably not a one to one ratio. Do you have any suggestions?
Should I use water from steaming to make stock or gravy? Does it depend from what I have steamed (e.g., potatoes or vegetables)?
Every once in a while I encounter a bad peanut - too bitter and sour which overwhelms the peanut flavor. (For example, when topping cookies with individual pea
I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question). Since I don't have a mixer, I kneaded it by han
Seriously, if it's just an ingredient in something larger, is it going to make a difference if the butter's been clarified or not?
Items placed in my freezer take on an awful flavor that tastes a lot like freezer burn, even ice cubes. If I put items in the freezer over-night and it isn't t
I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?
When we go to a restaurant for breakfast and order eggs, we are often asked how we want them. I have a handful of ways that I will eat them (I often prefer ove
A few weeks ago I made some homemade bread pudding. We had a few servings of it, the weather got hot and humid, and I soon learned that mold really likes bread
I've been buying good lettuce recently and have been storing them in the fridge in a water bath. This way the lettuce stays in good shape and I prepare some sal