I was making a Japanese ramen soup recipe which involved cooking raw diced chicken thigh in the soup for a few minutes. Soon after adding the chicken to the sou
I am willing to forgo a little taste if I don't have to take 3 breaks while dicing an onion. Should I use red, white or yellow to minimize eye irritation. I hav
I have a popcorn machine that produces popcorn without using fat. It basically blows hot air over the kernels, and after 2 minutes they start popping. You're n
Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many desserts or biscuits. When I have asked a few friends o
Sometimes after I fry something, I wash it immediately in water because it's a bit easier to wash (before the remains stick to the pan). Does this damage the p
Most professional cookbooks tell me to fry french fries two times. First at a lower temperature of about 150-170°C and then at a higher temperature about 18
I am not sure if this is too lame a question. Can brussels sprouts be eaten raw, or do I need to boil them for 20 minutes or use some other form of cooking?
I'm a novice cook and often hear about "learning one's stove". Obviously manufacturers, cooking methods, and appliance types vary and so "high" on one stove isn
What exactly is pho? I know it's a type of vietnamese cuisine. What does a bowl of pho typically consist of? What are the bare requirements to consider it p
I have recently gotten into making my own soft drinks, and I would like to attempt making a cola. I found an online spice retailer that sells Kola Nut and bou
We use standard wooden spoons, but they soon pick up stains from the various dishes. What are the pros and cons of the various woods, e.g. olive, Cilio Toscana
Most sites that list cooking competitions are unfortunately holed up in one groups' pages and not easily searched. I am looking for a site that indexes cooking
I just got a squash from a coworker (he grows it) and it occurs to me that my wife likes to use fresh vegetables for making our own baby food. It also occurs to
I have this recipe: 2 celery sticks 1 cucumber (large) 2 large handfuls of spinach leaves 1 large handful of lettuce (dark) 1/2 freshly squeezed lemon But I do
Recently I've been making salads that are made of tomatoes, onion, chilli, coriander, salt and lemon. Then, I eat them with bread. I have no idea where this rec
I recently made some pesto from scratch and my end result, while delicious, was overpowered by a strong garlic flavor, and not entirely in a good way. I'm talki
Do I always need to peel the avocado, or can I just chop it?
Can I cook Brussels sprouts in a pan, with olive oil or butter? I bought them in a plastic bag. Should I chop them, or can I just wash them and put them in the
One of my favorite dishes is steak tartare with fried bread, garlic, capers, beets and raw egg yolk. I would like to try chicken tartare (food safety issues asi
Possible Duplicate:Do Bouillon Cubes/Powder go bad? I tossed into the soup the last 2 bouillon cubes in the jar. Then, as I threw it
I'll try to make this as focused as possible, so that a reasonable answer can emerge. I have a (loaf?) of scrapple, which Wikipedia describes as: traditiona
A similar question about fish was all I found, but fish is not chicken and they have different considerations. I buy chicken from Whole Foods that comes alread
I know that the alcohol content of food that is prepared with alcohol is a tricky study, as evidenced by the fact that food left out overnight stored overnight
Most recommendations for cooking corn on the cob suggest putting it in boiling water for 10 minutes. I find this very undesirable for a number of reasons: it t
I typically cook eggs in the morning, and would like to add some legumes to add a little more heft. I'm looking for the easiest way to do this, so I thought of
I know it won't spoil; the spoil by date is next week. I'm cooking it in 48 hours (Friday Evening). It'll rest in the lowest part of my fridge as well. My mar
It's generally known that boiling vegetables removes a large fraction of vitamin C, but in what way? Does the high temperature destroy it? Is it merely absorb
I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of
Was looking through my pantry and I found some instant biscuit mix that is still good by date. When I tried making a batch of the mix, the dough did not rise at
After frying some meat, say beef or lamb, sometimes I want to make a red wine reduction. After lifting the meat out of the pan I turn the heat down to low and