I'm trying to prepare an Indian Biriyani dish, and it calls for Kaima rice, also known as Jeerakasala. I understand that there are alternatives, like Basmati, b
I would like to find "food safe" glass marbles for sous vide cooking. They can be used for keeping bags from floating, to space out ingredients in a bag, or ev
Possible Duplicate:How not to mess up Béchamel sauce Just starting to learn how to create cream sauces for dishes; as it's for
I need to cut up a large amount of fruit for use in a pavlova dessert tomorrow night - although the same question would no doubt apply to a fruit salad or other
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of
I bought a package of Appleton Farms, hardwood smoked, sugar cured, sliced bacon about 32 hours ago & forgot to put it in the refrigerator. The ingredients
A pickle that would preserve it for a week? Would it ruin the taste of the pasta salad?
My gingerbread recipe says I should rest the dough for 20 minutes in the refrigerator before rolling out and cutting. What difference does it make?
I am making dinner for my in-laws this weekend. I plan on making a Peanut chicken and pasta meal. The meal includes fettuccine, chicken strips
Some recipes for toffee call for butter, some don't. I'd like to know please what adding butter does, and if I do add butter, will I still be able to make the s
Just before you put something with dough in the oven, often you have to brush it with a liquid. I've seen recipes that say with egg wash, with egg yolk, with eg
Possible Duplicate:What is the secret of making a really juicy burger? Well I want to be more independent and cook for my self. How c
I'm experimenting with Japanese cooking, and I can't seem to get the hang of making rice shapes. I want to make an onigiri rice triangle with a filling. The th
It will be my first attempt to bake with yeast this weekend and I'm interested to know how you know when you have kneaded dough enough. Is it possible to over-k
We sometimes buy trout from a local breeder who'll get them fresh out of the water for us, and then cook them a few hours later. They taste great, but the flesh
Possible Duplicate:How do you know when a cultured item is no longer safe to consume? I left yogurt on my desk for about 4 hours befo
The fishmonger gave me a whole salmon rationed, and included the head and spine. I threw the head and spine away, but was wondering whether there is any culinar
Possible Duplicate:Do honing steels wear out? I've been using my sharpening steel for several years. The tiny little ridges that run
Today while simmering split peas with a good meaty ham bone, the whole works smell so bitter. I'm wondering why. I love pea soup but haven't made it very often.
What spice combination(s) work well for someone who (for health reasons) can't have salt, oil/butter, sugar, msg, vinegar, or alliums (onions,
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bit
I'm looking for a small cooking apparatus that I can use to make Croque Monsieur. I've used this kind of device before but I don't know which words to use to g
We've had a container-based herb garden on our deck all summer, which has been wonderful. Unfortunately, the weather is predicted to hit freezing in the next w
Below is an image of a steak I cooked the other night. It is a grass-fed New York Strip steak, I used medium-high heat in a cast-iron pan, seasoned with only sa
I have plans to make a roasted vegetable soup. The tentative list of veggies (that need roasting) is: sweet peppers, onions, carrots, garlic, zuchini (maybe), s
I know that kangaroo meat is usually cooked rare because it's so low in fat. I also know that certain meats are not safe unless well cooked, such as chicken an
I know there have been questions on refreezing meat, which apparently is not safe to do. My understanding from those posts was that it was referring to raw meat
There are lots of American cheese cake recipes which call for cream cheese. And I don't know about cream cheese in the USA, but in Europe, cream cheese is salte
I wanted to cook some amaranth grains. The back of the package said to cook 1 part amaranth and 3 parts water until soft, then let them soak for another 30 minu
Can you buy egg whites at the store, or must I take the yolk out my own? I assume if so they would be sold in some sort of carton. My plan is to just use the