I plan to cook a thai dish this weekend and I search for drinks to serve along to that. In particular it will be a chicken dish with lemon gra
Similar to this question, but not the same (by the way, I like Hobodave's answer). What's the correct way to treat saffron to get most of the flavor? I've se
Answering this question, I made an ass of myself claiming that Onions are not used in a real Paella. Tomatoes neither. Paprika / Pimentón neither as th
I'm having a barbecue and I'm cooking steaks and asparagus. I still have some uncooked potatoes left in the pantry. Is it possible to grill a potato?
It's just that I have an unopened tin of condensed milk which is a couple of months past it's best before date. And I don't feel like throwing it away :(
What are the requirements for making yogurt at home. Is there a solid recipe for making yogurt?
In reading about baking one comes across many different type of icing; royal, buttercream, fondant etc. What is the difference between these? What determines th
I got a traditional gyveche (гювече) as a gift, and since it would be hard to replace here, I intend to take good care of it
The problem with Jim Lahey's No-Knead Bread is that it almost takes 3 hours to complete. So unless I get up very early in the morning, I cant make it in time f
Is there a possible use for the water used for peeling almonds? (Throw the almonds in boiling water and let them soak for a couple of mins before peeling them:
I have a crumb topping (margarine + brown sugar + flour) that I usually make double or triple the recipe of and then freeze. Sometimes I don't divide it evenly
Is it possible that (for example) chicken raised in the United States has a different flavor from chicken raised in Europe? If so, why? Are there genetic diff
I grew sweet sorghum this year as it looked like the easiest way to grow "sugar" in New England. Now I've harvested it, but I'm hard pressed (ha ha) to find a w
I've been investigating getting an enamelled cast iron dutch oven and am surprised to find that most of them don't recommend going over 400-450°F (200-230&d
Someone left me a jar of maggiorana and I have no clue what to do with it (other than pass it on to someone). Wikipedia says "marjoram is synonymous with oregan
I made a coconut cream filling using 2% milk as that was all I had. Now, more than 6 hours later, it still has not set although it was thick while I was waitin
So I made a 1lb hanger steak via sous-vide the other day and cooked it for 45 minutes at 130F. After I seared in a cast iron pan, I took the meat off of the pa
Does salt pork have to be fully cooked before you put it in your dish? I am cooking red beans and rice, and the dish calls for a ham hock. I don't have one o
I just put a piece of parmesan cheese into the freezer part of a fridge. Is this practice good or bad? I did this because when I bought the cheese, I could not
An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream]. My first hit when searching 'egg wash ratio' My Pers
This is basically the first loaf I have baked and I am having difficulty knowing how I should tweak it. I have four directions to go with it and would like to k
I have some teriyaki glaze and baste, but my recipe calls for teriyaki sauce. Can I use this and just add some soy sauce to it to "water" it down. Currently it
I am planning on making a fruit salad for coworkers and want to make sure that none of the fruit start to go bad because of the contact with the bowl. I am pla
I have a bottle of green capers in brine in the fridge, opened. About half of the capers are sitting on the bottom of the jar, and another half are floating.
One of my wooden spoons has mould on it (black spots, not able to be removed by surface scrubbing - I went on holidays without clearing the dishwasher...). I
I'm interested in making dairy-free Banana nut bread. What can I use as an alternative to butter? I'm aware that there is soy and coconut milk as alternatives t
I have prepared lox and gravlax in the past. In both instances, I have brined and lightly smoked the salmon; in the case of gravlax, I have then put finely sni
I happened across the wikipedia article on barley water today, and it features a photo of some very dark barley water: As far as I know, barley water is norm
I use a Misto oil spritzer. You fill it up with oil and pump it up and spray a pan with it. It's gotten clogged up so that it just squirts a steady stream of o
I just bought a cast iron waffle pan. I've seen conflicting advice about whether it should be seasoned. I have several old cast iron pans and my instinct would