If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies? Likewise if it calls for two eggs and I only
When making tea at home, I have all the equipment I need to make a fine cup of tea. In the office, however, my options are more limited. It seems my sources for
Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishe
I have several recipes for seitan which call for nutritional yeast. I've never used it before and am curious about its purpose. Is it for flavor, texture, nut
I'd like to know when melted chocolate should be added to reduced sugar meringue, and what will the end result be. Will the meringue stiffen up like cooled choc
Okay, I know why pasta absorbs the sauce and it can be dry if left in the sauce, but what about making it not so dry in a casserole you cook in the oven? Did a
Does dry frying tofu really cause tofu to better soak up a marinade? Source: http://melissaraydavis.hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
Related question: Why are Italian eggs so yellow? Occasionally I get served a fried / poached egg with a deep yellow/orange yolk. I find it extremely appetisin
I am embarking on a project to cook every recipe in the "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" cookbook. I w
I don't own a large heavy skillet - the one I do own is small and can't hold much. Is using my Dutch Oven on the stove a reasonable replacement, if I leave the
I want to bring 6 pies to work. Last month, I thought I found a solution - a 3-tiered plastic pie carrier. Now I can't find it online anywhere, though I could s
I've got a bunch of two week old carrots (kept in the fridge), peeled, and they tasted bitter (raw). Is it normal that carrots turn bitter? Is there a way to
I make strawberry syrup using the follow ingredientes. 1 pound of strawberrys; half lemon juice; 1 cup of sugar. How can I make a sugar free (or at least using
Is there any advantage to adding salt to onion while frying itself rather than adding it the last? My friends say it removes moisture from onion. Is it true? W
My friend was remarking that the bacon I buy is low-quality because when it cooks it's all warped and not flat. I remarked that if he doesn't want bacon, he sh
I am not sure about the terminology, i.e if it's called an electric cooker, burner, stove or something else. So I'll just refer to it as a electric or gas cook
What difference does it make to use a roux or a beurre manié ? Are there any rules about their usage, or are they both interchangeable?
We're considering roasting a Buffalo Rib Roast for a bunch of friends but have no idea how it will turn out. How does this meat compare (assuming it's cooked me
I've always used the Masa Harina in the bag and made masa, but I don't have an electric mixer at the moment to make them fluffy. How do you use fresh masa when
I have a recipe that calls for mixing half a stick of butter into 1.5 liters of milk and 4 shots of vodka. Unfortunately, these three things don't mix very we
I love herbs. When I buy them in packets, it seems they are ludicrously overpriced and go bad quite quickly. I keep them in the fridge, but perhaps there is a
Many recipes I have say to 'spoon' the cake mix into the tin. I was just wondering if there is any difference between 'spooning' the mixture in or just pouring
I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are the
I am totally new to cooking, I just boil eggs :). I am staying alone for sometime, and I want to cook some stuff at home instead of eating outside every day. I
I am thinking of baking biscuits for presents for Christmas. However, the recipe calls for baking soda, and I cook from scratch fairly rarely, so I'm worried t
Assuming the fish is prepared properly and is sushi grade, how many times per week can I eat sushi without having to worry about mercury poisoning and/or health
I have a trusty pumpkin bread that I make countless loaves of every year. My wife and I love Chai Tea and I was curious how one could go about adapting the lin
I made a great vegetable soup in which I also put noodles and beans. Fresh, it was perfect. I froze most of it in small containers to thaw as I needed them. The
I've been making stock from vegetable scraps I've been keeping in the freezer (mainly carrots, celery, onion, tomato, and parsley). I read elsewhere that one co
I need to find some chocolate bar shaped silicone molds, ideally about 100 grams in each bar, although I could go for smaller bars but not much. Could you ple