Possible Duplicate:How do I optimize my chicken stock for the best flavor at the lowest cost? Which soup will be better? The soup wit
There's a local pizzeria that makes a crust I really like and I'm trying to figure out what I'm doing wrong in reproducing it. The crust (under the toppings) is
Whenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot di
I tried both peanut oil and sunflower oil on the same food cooked in the same pan and noticed that when cooked with sunflower oil, the food tends to stick to t
After cooking a pound cake, should I place it in the freezer or in the refrigerator?
I would like to make cumin and herb cheese at home without using any special cheese-making equipment. At what stage should I add my cumin and herbs? Which herb
I want to make some chickpea delight. I don't know what it's called in English; it is a Persian recipe, and literally translates to "little chickpea confectiona
I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil th
For an upcoming party, my girlfriend and I have been discussing trying to create "potato jenga." The idea is to cook smooth, flat pieces of potato and stack th
My boyfriend says parmesan sprinkle cheese is bad because it has been in the refrigerator for a long time. But I still use it long past it's date and don't seem
So, I use Teflon saucepans for cooking vegetables, only. Tomatoes have to be added after the onions are done. Tomatoes have inherent water in them and are obvi
Does it change the taste, the texture, or anything else? And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.
In the case that there isn't an oven; is it possible to make cake on electric cooktop by using basic kitchenware?
How can I cut out the sour taste a bit and make it sweeter? Overall the icing tastes good, I'd just like to tweak it a bit. The recipe I used contains: 2 8-oz
I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that
How can I can use roasted corn to make a soup more interesting? I was thinking about boiling and then some kind of a heat-blast, but I am not sure how to achiev
What is meant by "neutral" oils? Conversely, what would make an oil not neutral? When is it important that the oil be neutral (or not)?
In tea, also there is tea powder, which we use. In coffee also, there is coffee powder. Why don't we make coffee in exactly the same way we make tea?
I am trying to make my own shortcrust pastry, but don't have a blender or food mixer. I also don't have a gas or electric oven and am using the convection bake
One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high.
I am making a brisket and the recipe calls for coating the meat with a tomato-based rub, which means I can't simply cover with foil... that would leave an unsav
I have seen recipes for Indonesian Beef Rendang that call for tamarind (here is one), but tamarind is a little difficult to find here in Japan. So I have two qu
I sometimes like to make a large batch of pancake butter or cornbread dough, and fry/bake it whenever I want some freshly made pancakes or cornbread. Both these
Steaming seems like an ideal cooking method; I've seen it used for mostly vegetables, sometimes fish (salmon). Is it possible to steam a steak? Does it cook we
I have been trying to make chicken nuggets at home, but the nuggets did not come out as crispy as expected. The chicken inside is cooked fine, it is just the co
From my understanding, I tried using vinegar and draw a loop around my meals to prevent attracting the ants. As to prevent the flies, I use another plate to cov
My in-laws have a practice in which they make soup with the lid on the pot, turn off the heat, and leave the pot on the stove without lifting the lid until the
I've recently been making a parmesan crust for my steaks, the recipe I'm using calls for olive oil on the steak itself, before cooking. It works well for the cr
Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making
I had a brined turkey that someone had cooked for the 1st time this Thanksgiving. Typically we eat one that has been cooked in a roasting bag. My daughter and