While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so t
So there's a party I'm going to and I promised to make jerkies, but a few of them are vegans. I'm wondering if there are vegetables (or anything non-meat) that
I've heard the advice that water should be boiled for tea only one--that when boiled it loses dissolved oxygen, and if there is insufficient oxygen in the water
What is the difference between pink salt and more typical coarse salt (e.g. sea salt)? I know it is pink due to mineral deposits, but culinarily is it any diff
My fiancée and I recently got a bunch of new (very nice) pots and pans for our wedding shower. The thing is, several of the pans are 12", and the burners
Watching an episode of Alton Brown's "Good Eats" (episode: House of the Rising Bun) and AB is demonstrating a recipe for cinnamon rolls. In the "wet" mix he inc
It's gospel among serious bakers that measuring by weight is far more accurate than measuring by volume. However, I'm not sure that measuring by weight helps a
Why do green vegetables discolour when they are boiled with the lid on?
What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for
I'm looking for some general advice on how to do this. I've attempted this twice and they turned out OK, but the outside layer looked a little black. Everyone
What are the advantages/disadvantages of cooking over an open campfire made with firewood as opposed to cooking on a propane gas stove? And which should one use
If 60-85% is the percentage range for the liquid amount in a bread formula, and 0-10% for the sugar amount, my question would be if you are using honey and mola
The sour (fermented) pickle recipe that I am following states: Check the crock every day. Skim any mold from the surface, but don’t worry if you can
What is mirepoix and what purpose does it serve? Is it a type of cut such as julienne or Macedonia, or is it a type of cuisine?
In Poland, where I live, a certain fish dish became very popular not so very long ago. It's called "ryba po grecku" which essentially translates to "Greek-style
Is there a replacement that can be used for aluminum foil in the oven? I don't want to foil in my kitchen. Is there an alternative which can be used in the s
I'm a fan of green tea and I find myself reusing the tea leaves 2-3 times a day. Sometimes I'll just store the leaves and reuse them the next day but it got me
I baked cookies last night and they came out rather crumbly. It felt like I put in quite a lot of flour - would that affect the crumbliness?
I have a few questions regarding egg yolk in ice-cream. I would love to try making homemde ice-cream but a lot of recipes I see have egg yolk. Is there a subs
I have dry brined my Thanksgiving turkey for several years with great success. I usually do this for 3 days (start the process Monday AM then air dry in fridge
I didn't see any question particularly addressing this so I thought I'd ask. Today I've attempted my first stock. It is still cooking, using: Beef marrow bone
When making croquettes, I always end up with more meat than I can use. That is to say that I'm aiming at about 20% meat in a flavor-full concentrated velout&eac
I'm making a rack of pork ribs and I want to try and cook them as low and slow as possible, with time not really being an issue. Just wondering if the warm sett
I've followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle. When I go to the s
1) May i know specifically in words what the difference(s) are, if any, between a fish knife a master butter knife (butter serving knife) and a fruit knife?
Given that barleywine is a strong ale, is it suitable in recipes which call for ale, or does the extra alcohol and stronger flavor overwhelm the recipe? I real
According to this article it is better to use lemon essential oil when washing vegetables. It is said to add prepared mixture to spray bottle but nothing about
I occasionally find myself opening a bottle of wine at a friend's ill-equipped house, and don't have any wine glasses handy. What type of serving cup/glass can
I froze some tofu in order to get extra water out of it before marinating and cooking. I'd kind of like to get a start on the marinating process, but it's takin
I cut a number of eggs for a salad and had most yolks stuck to the knife. The problem, to me, is that the egg falls apart. The yolk is loose and the white as we