I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now tryi
I want to buy a stand mixer, a good one. Mainly for mixing dough, but also for mincing meat. I've seen that the KitchenAid has a mincing attachment. So, I've ma
I juiced my peeled apple seconds. What makes the foam on top? It seems to have good flavor, but this juice is going into the fermenter for apple cider when I co
Is there a scientific or food industry term for what makes a water solution behave like a detergent, and perhaps an associated unit of measure? For example, th
Can I just put a stack in the freezer, with some paper between each? Do I need to make any changes to my ingredients (Milk, Flour, Butter, Sugar, Salt, Eggs) fo
My wife and I have just moved to Mozambique Africa for her job. She works all day it's my job to do the cooking. I've never been much of a cook, but I could alw
Let's say I make a spaghetti-and-meatball supper, and I made the spaghetti an hour or so before the meal. What's the best way to keep it fresh and warm until we
If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay
Vegetables have been commonly used in baking cakes and muffins. A common one is carrots to make one of my fave - carrot cake. Recently I also found out about ad
Based on a related question, some of us are curious about surface tension in liquids commonly used in food and drink. There's a table on Wikipedia containing a
I got some holy basil seeds (via mail) from a guy on an internet forum. I planted them and they are growing nicely. They taste similar to thai basil. Would one
I had my first crack at making chicken stock the other day and now I would like to try duck stock. One of the posts I read when learning how to make chicken st
I like cooking and I try different recipes from web/book. But I am not satisfied by just cooking using recipes, I want to understand what tastes individual ingr
I've been cooking a Dutch pie lately, and the results are not very regular. Using the exact same ingredients (I'm trying to get the best minced meat, but that's
For the first time in my life I tasted smoked beef. It tasted mostly like ash. It didn't have any raw taste but just wondering when meat is smoked, does it get
A friend and I have been doing research on a recipe and he encountered a statement to the effect that the result should be around "6% acidity." I am not familia
For years I have been frequenting Chinese restaurants that feature "Mongolian Grill" (or Mongolian BBQ depending on the location). Recently I tried a new place
In Spain I had a wonderful tapa called Pimiento de Padron. Green chiles fried in olive oil and salted. What type of chile could I find in the US to replicate th
I'm making this hash recipe for a potluck at work tomorrow. Tonight I did all my prep: Peeled, diced, roasted the sweet potatoes Diced the onion Diced the ap
I'm making a cookie dough and forgot that I already had something in the oven. I prepared a baking sheet of cookies to go into the oven - but there is something
I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted. I presume I would do this in a conventional o
I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick. Why
When you buy or eat olives it seems that the high quality ones always have the pit left in them. If you buy cheaper, not so good olives, they will most likely b
It seems to me that it would be subject to the same bacterial/spoiling processes that the larger containers are. And if it's that opening a container exposes t
My oven came with 2 baking trays, and a small tray which looks like a grill (i.e, its got rows of vertical metal strips the same way as a grill does). Can I use
Is it okay to store the canned goods without the ring screwed on it? I know someone who removes the screwed rings off her jars once they're processed and then
I cooked some bacon about a week ago and left the grease in the pan. I've used it the last two nights with great success for cooking other meals. How long is
I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used
I'm not mad, you know. I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of
My pack of Gorgonzola came with greenish/blue mold. is it okay to eat that mold? I intend to eat the cheese by itself.