I love going to hotpot at the restaurant. How can I do it at home? What sort of equipment do I need?
What are some camping breakfast options if I do not wish to carry eggs? (They break)
I have read in many places 1,2,3 claims of a link between preparing foods sous vide and botulism, with claims that this is because the food is prepared in a vac
I am particularly interested in the histamine's creation in a can because I need to deal with allergies. Possible Factors to me which affects to histamine's cre
Once the coconut is opened , it is attracting fruit flies and other flies. Also, the white color changes to brownish, rendering it unusable. Is there any way
I bought a jar of pickled ginger from the local asian food market to go along with the sushi I have been preparing at home. This texture of this ginger is hard
Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3
I asked a question about a "Wonder Pot" a bit ago, and this item came up on a search. I don't think it's a wonder pot though. The center hole is effectively m
I found on the Wikipedia article for porgies, there is a quote from a reference saying that: Johnson, G.D. & Gill, A.C. (1998). Paxton, J.R. & E
I've just purchased a new coffee maker, and it has a terrible plastic smell to it. It smells like something between new car and hot glue gun. I've run two or t
I'm a working mom, so I'm always trying to find ways to cut down on cooking time. My newest trick is to saute a huge batch of onions and keep it in a container
I'm looking for good, authoritative references on food safety topics. In particular I'd like to learn more about the different parts of various meats and fish,
I bought a blue fish caught in Maryland. Can I eat the entire fish, or are there some parts of it which are not edible?
A lot of the times when i bring a pineapple home and eat it, i get a semi-sweet and sour taste. How can you tell when is the right time to eat your pineapple to
For those people that don't know, vietnamese pho is usually a beef broth with noodles as the very basic; variations of pho will include beef, beef meatballs, et
So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently. I'm just getting new cooking utensils, and the idea of flippin
I used to use powdered spices (purchased from market) for all my vegetables. Lately I have started grinding the spice seeds myself to use in the vegetables. I h
20 years ago, the most common type of rigid spatula (or "turner") was smooth, thin (as in 3mm or less with a sharp edge), and generally made of nylon. These sp
What features should I look for when buying good quality loose black tea?
I have a recipe I want to use that calls for "hulled pumpkin seeds (the green ones)". I have pumpkin seeds saved from carving pumpkins. Do I just... peel them?
I'm preparing to make pumpkin seed brittle, and I notice the recipe is very similar to the peanut brittle recipe I used before. Unfortunately, it turned out awf
One of my favorite recipes these days is making a good bananas foster dessert. Everyone I know enjoys it, to some extent, so it's a go-to dessert, for me. One
I have heard that the spiciness of Palak paneer is regional, but I don't have any historical or geographical facts to confirm this. So, is there anybody around
I've made a sauce with some white wine (with cream & tarragon) but it's really sharp. Probably the wine was a bit old, or I didn't boil it off well enough -
How to cook orange lentils in the microwave? I once tried and it ended up as a watery mash. What time, power, amount of water (any other things to take into ac
I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I boug
I'm currently going through a phase of cooking a lot of beetroot. I also love Chorizo. I was thinking of doing a Beetroot and chorizo risotto. But I'm unsure
I'm very allergic to mold, among other things (all airborne, no food allergies). I also adore sourdough bread. If I were to make my own sourdough starter so I c
I often enjoy (when it's not dead of winter) a fruit smoothie for breakfast; generally I use orange juice or some other juice flavor (V8 has a few with fruit fl
I think its provolone, salami, ham, prosciutto, lettuce, tomatoes, onion, oil and vinegar. But I know that is just one variation. Is there