First, a confession: I work in software, so I'm probably paying way too much attention to the state of liquid that is "a simmer". That written, I love to cook,
I've tried a couple of recipes to make Chicken Laksa but I cant get it to taste like this Malaysian restaurant (To's in North Sydney). I've had the best luck
Basically I boiled a turkey carcass on Thanksgiving night for about an hour. I then turned off the heat and left the lid on (never took it off). Since then it
Yesterday while making some pancakes I came to the realization that I may have been sabotaging recipes that call for eggs. For years I've always purchased the
There is a restaurant called Merci Mon Ami in Toronto and they had a really good salad dressing. I don't live in the area anymore, so I want to try to make it m
When we perform cooking on devices such as in the oven, the temperature is considered as the cooking temperature or the normal temperature? F
I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often ge
They are called cooks. It's like saying there are amateur heartsurgeons.
I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, n
It is winters here, and the yogurt never sets the way I used to set it during summers. If for example, we have 1/2 litre milk, what is the near exact temperatu
I'm thinking about getting a slow cooker, so I was checking out some recipes. Many say something along the lines of: Cook Time 4 - 5 hours on LOW 2 - 2.5 hour
I put some uncooked stew meat and veggies on this morning and left for 5 hours. When I came home I realized it was only set on warm. Is my mea
Today I made a batch of sugar cookies using my new snowflake-shaped cookie cutters; when I pulled them out, they had puffed so much they became flower-shaped in
I'm following a recipe that calls for 2 chiles serranos and serves 6. The dish is not hot/spicy at all, and I wouldn't want to lose this when scaling. I need t
My (leftover) food in the fridge dries out quickly, and comes out in a pretty bad shape by the next mealtime. The weather here is pretty cold, hovering between
I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everyt
The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butt
I brew my coffee with a percolator using finely ground beans and it comes out great when it is still hot. However, I have to brew at least two cups in the machi
When I was in Israel a few years back I tried this really great street food. I had gotten the recipe, but now have lost it and don't remember what it was called
I have an electronic thermometer that I've used on an induction cooker and it is getting crazy. The thermometer starts buzzing and the temperature displayed is
What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? Are there any kind of preferred techniques, or spicing perhaps?
Sometime, the cooking utensils can be damaged by minerals in the food and cause some rust. Would it be wise to use vinegar to remove rust for cooking utensils o
I am having difficulty baking a vanilla and chocolate cup-size cake. The ingredients are as follows: 12 (1 ounce) squares semisweet chocolate, chopped 1 cup bu
How does one remove the vinegar taste from eggs that are poached in water with vinegar added? Would rinsing the eggs in a sugar solution help?
Possible Duplicate:Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan? Is there a way to prevent food that is
What is the difference between barley and oats? In the US grocery stores (EDIT: in one grocery store) they seem to be considered to be the same thing, are they
Spaghetti goes well with tomato sauce with ground meat. Fettucini goes well with a creamy sauce. Why? What general principles about the characteristics of the p
I want to make amazing chicken stock, but I want to spend less doing it than I have in the past while still buying "natural" or "organic" chicken parts. I hav
Most portable induction cooker have a cooling system (a fan below it). Do you open up the induction cooker to clean the fan? As for the rest of the parts, do yo
Most of my friends told me that to prevent the rice from sticking at the bottom of the rice cooker pot (as shown in the picture below) and to prevent the rice f