I'd like to roast a goose, but none of my local supermarkets stocks them. Where should I look?I would prefer fresh and local but frozen would suffice.
I was wondering what taste good as a filling for chicken breast. I want to make kind of chicken breast pockets by almost cutting through the c
I love salsa, mexican food, and anything spicy, but most salsa has tomato and or Jalapeno seeds in there. Hope to find one without seeds.
I'm having a hard time looking up this question, but I have some palm oil shortening and I see some coconut oil shortening that are both non-hydrogenated. I tho
I want to cook red kidney beans in a shortest cooking time. How can I cook them? Should I put them into water before going to office and then cook them in the
I baked my turkey, cut it off ahead of time, and froze it. When I reheat, should I have it thawed and reheat in slow oven with chicken broth and the drippings f
I recently saw a tip that you can thaw a frozen turkey in your brine, and I'd like to try that this year. I was planning to thaw my turkey for 3 days in a coole
Is there a reason we use salt and pepper on so many dishes and they can be found in any kitchen table at dinner time? Does it have to do with their flavor syner
I eat a hot pocket for lunch at least twice a week. They almost always split down the sides when I microwave them. I don't just the full time (2 minutes instead
Our recipe called for frozen pearl onions & I only found fresh. What do I need to do to the fresh ones?
I know "standard" cake recipes can be converted to cupcakes by adjusting bake time... is the same true for angel food cakes as well? Or do other things need to
Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy. I looked around a little and maybe the reason is dif
I've whipped cream before. I recently bought whipping cream (a brand I'm not familiar with) and placed in the fridge prior to whipping. When I took it out of th
How should I adjust the salinity of a brine when using a kosher turkey? Some reccomendations suggest decreasing the salinity of the brine, but how much? My rec
I want to smoke a few boston butts, but I want to know what wood has the strongest flavor, and I will be smoking them for 12+ hours, very slow and low cook.
I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and pou
For reasons not related to this question, I had to cook my turkeys yesterday. My meat themometer died near the end of cooking. So I ran to the store to get one
Which type of pan can you recommend for pan-frying tofu, stainless, aluminum, or carbon steel?
I have read this very good link on the differences in paprika, but I did not learn all that I need to learn as far as buying these different varieties. When I
I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fa
In the movie, "The Sunset Limited" Tommy Lee Jones and Samuel L. Jackson eat a dish which I'm dying to know what it is. They say it has molasses, rutabaga, bana
I've gone through a couple of cheap metal collapsible steamer baskets in the last year and am looking for something that will last longer. Do you have one that
How do you dial in the right amount of thickness vs soft melt in your mouth style? These are what I believe affect it: Ratio of eggs to milk egg yolk to egg w
I've always love eating this dark eel sauce that goes with eel rolls at our favorite sushi restaurants. It's got a dark color it's sweet, a little salty, and sl
I previously asked How to make chicken absorb more salt when cooking a soup? on how to make the chicken in my soup absorb more salt water, as I have noticed tha
I'm looking for a thermo bottle (~ 1 Litre/ 33 oz) to store tea, as soon as it is made (let's say its temperature will be around 100 Celsius/ 212 Fahrenheit. I
I've noticed that most recipes that end up in a pan in the oven will have me grease or oil the pan at the start of the recipe. This is long before I have anythi
Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally th
The best fake meat I've ever had was in Srilanka. 10 years ago I traveled to the Kandy mountains in Srilanka, where I had the most extraordinary non-meat stew.
First of all, thank you for reading this absolute beginner topic :) I want to make bread at home. To be specific, I used to live in Germany and ate a lot of