I am in the midst of canning a variety of items that require either boiling water bath processing or pressure canning. I usually use a two part lid and screw b
This is one of those things which I've always thought to be obvious and never really noticed as strange. "Obviously", if you add sugar to something sour, it ma
I have fairly large Italian Caffettiera used for making coffee. I think it makes about 8 cups. The thing is it sits on my lit gas stove for at least 15 minutes
I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add on
When a fruit (flavored) beverage says it contains all natural flavors but no juice, where is the flavor coming from? Is it possible there are man-made additives
I am using this recipie to make cheese sauce for my maize crackers. http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx However, my sauce starts solidi
I'm growing some bhut jolokia peppers, and they are almost ready for harvesting. However, I've since seen that the naga viper pepper has beaten the bhut joloki
Why do you put celery in a bloody mary? Is there a chemical reason for this or is it done just for garnish?
Today I made creme brulee, which I'm not very familiar with but have done once or twice. The consistancy was fine, aswell as the caramelized sugar, but it had
My power went out for about 20 hours today, from 1am to 9pm. I'm wondering if the food in my refrigerator and freezer are spoiled. Here's some info: High temp
The parmesan cheese in pasta recipe is quite expensive.....do we have cheaper alternative?? Are there are cheddar cheese which can replace parmesan cheese?
So the other day, while baking off excess water after washing, I spaced out and forgot it was there and headed upstairs for say, an hour. When I got back down
A friend of mine has recently discovered that she has a gluten intolerance, and thus she now has to avoid foods. It is somewhat challenging to
I found an old cookery book while on holiday at the german coast, it was published by Peter Pauper press, Mt. Vernon, New York in 1959. All recipes that use to
How can I turn excess wine into delicious wine vinegar at home? For those who have done it, are there any useful tips to get the best results? I do not have
I don't know a whole lot about what makes an electric steamer a good steamer. I'm looking for recommendations for one where I'm hoping to make tamales with. The
I love the flavor of crystal light, but it is expensive, and I don't like the artificial sweeteners. I don't think I would mind the drink without the sweeteners
Is there a way or technique to make mashed sweet potatoes less stringy? Does it just come down to potato selection or can it be improved by a technique?
I watch cooking shows often. I see chefs finish a dish with olive oil. Why do chef's finish their dish with olive oil? What is the reasoning for this? Is it
I try to be careful, I really do, but I found a week old cod smelling 'fishy' in my fridge. Normally, I put the date on the package, so at least I know how long
I live near San Francisco and I am in love with the local sourdough bread. It is very expensive and I'd like to bake my own bread. I am wondering though, is it
Is it possible to make puffed rice at home like the rice used in breakfast cereals? I have a hot air popcorn maker and have experimented with that with little s
At the Fat Duck they serve a mug of hot and iced tea. The drink is served in a single cup yet the two different temperature drinks stay separate side by side wi
I am trying to follow a Sri Lankan recipe that asks me to soak cashews overnight. Since I can't really wait that long, is there a way to speed up this process?
I know that raw chicken generally has a lot of safety concerns. Is there anyway that I can source the chicken to minimize these worries? What are the general co
I am making a Blue Cheese Souffle today and because I live in the Mile-Hi city, I am a little concerned about it not working. Are there any special tips - spec
Just got back from dinner, where I had some decent fish and chips with white vinegar, and a thought came to me: At restaurants, I've found the white vinegar the
I bought cooked whole chicken. According to stilltasty.com and with my experience, for more than 1-2 days, I have to place it in the freezer. But then if I want
I am wondering why there are expiry dates on cheese. Sorry if I am not very clear about how cheese is made, but isn't cheese made from rotten milk? Some cheeses
I'm a chef in Scotland and I've been trying to source 'veal bacon' to no avail. If anyone could point me in the right direction, that would b