I've seen multiple recipes which say to saute onions, peppers, green beans, etc. Why not microwave the food to the temperature you want and then mix it (along w
Do the nutritional facts on the outside of a package reflect the ENTIRE contents of the package or just what it is assumed a consumer would eat? For example:
The first few batches I bake look good and have a nice thickness to them. The last few batches are thinner. Why would that happen? For reference, I use the Nest
Every recipe I've seen which uses gelatine says to soak and squeeze it, but none of them say how to squeeze it. I've only cooked once with gelatine, and I just
I am looking to buy a food processor to do very small batches of fruit and vegetables. Very basic, very cheap....and i am looking for something manual(not elect
I enjoy both toasted and grilled cheese sandwiches, but I generally only alternate between havarti and muenster cheese. I would like to branch
I have a recipe that calls for a frying pan about 20cm across - should I measure from the base, or the top rim?
I've been making spring rolls (the deep-fried variety) for some time now, and they are really good, but I've noticed some Asian restaurants use something else f
I have fond (and by now possibly largely inaccurate) memories of eating potatoes that had been wrapped in tin foil and baked outside in the embers of a fire. I
I have not used "instant flour" before as it is not available in my home country, and I have never seen it on my travels I have seen a few references to it in
I'm new at baking bread but had a very experienced coach. The dough rises well one time but very little the 2nd time. If I put the dough into the baking pan to
Today I discovered a 1/4-full bottle of pure maple syrup had gotten moldy, so searched this site and came across this question: Should maple syrup be stored in
I am interested in knowing what the top pot is used for. I have a similar pot with holes at the bottom. I used this one to steam vegetables while I come somet
I came across this recipe for making my own vanilla extract. However, the vodka in my country isn't very cheap. So, I would like to replace it with a cheaper al
I know how to fry tofu to make it firm, and also how to dry fry it and marinade it to make it flavorful. Neither of these cooking techniques mimics the tofu I
I love Indian food and have been experimenting with curry recipes, and many of them ask for 'garam masala'. I know it's a spice mix but I can't find it for sal
This has been playing on my mind for a while and I thought it was time to ask! In any supermakert, there is usually at least 5+ regular brands, then 3-4 superm
A popular example of this device is the heavily-advertised Slap Chop tool. Is there any advantage to buying one of these? Do they tend to be as effective as a
I have been looking into buying some gourmet salt, and several of them are described as being "moist salt". What does that mean?
I want to make chili using a ham bone (with a little meat on it). How should I cook it to make good use of both the meat and the bone?
What is traditionally the side dish you eat with saltimbocca a la romana?
Just like it says in the title, how can I store blocks of cheese for max shelf life? I will be making a grilled cheese sandwich and shredding 3 varieties of che
I tried just keeping it in a tightly-closed container in the refrigerator, but soon it was moldy. I've read this question, which seems to indicate that ordina
I want to know where cheese dip was invented. Based on this article it was invented in Arkansas. This documentary goes into more detail about it being from Me
I was looking on a box of Hamburger Helper Cheeseburger Macaroni I bought. The nutrition facts read "as packaged", it only contains 0.5g fat, 120 calories per s
What's the theory on using water vs oil for chicken marinades? I ask because of this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460
I know the question is related to How to get rid of the smell from the fridge?. At the same time, I am curious about possible additives as part of the pickling
I am looking for a temperature probe. Specifically the kind you put in meat before putting it in the oven and the display is outside of the oven. I've purchased
There seems to be conflicting views on whether a pyrex dish can be used on a gas burner. Can anybody here provide a definitive answer?
I've seen that sugar is used to balance out other flavors in a dish. I was just wondering if I could add a little sugar to a spicy curry(chicken curry, for exam