This may seem like a silly question, but given that each persons' tastes are different why is it that salt is added during cooking? It seems better to just all
I want to cook eggs and I want to know the amount of oil that I have to add for 4 eggs. The eggs' weight is about 75-80gr.
I want to make about 15 varieties of cookies for an upcoming gift exchange. I have a number of recipes together. I already made a few that were listed as freeze
I have heard about the medical benefits of Asafoetida. I used it once in Brinjals (which while cooking contained only Ginger powder, Fennel
Does the radish automatically get rid of it's skin when grated on the grater? OR for safety reasons is it better to peel the skin off the radish before grating?
So, yesterday I forgot bread loaves on a table and in the evening found tiny red ants crawling on the loaves all over. I tried to dust them off, but some of th
I would like to try some baking recipes where the flour is specified by volume, with no alternative measurement for weight. Do recipe authors generally assume
Are there any general rules to follow when choosing between bake and fan bake to cook something in the oven? What effect does each have and what are the advanta
My christmas cake has been baked for the correct time as per recipe but the centre has remained soft whilst the outside is hard. Would a period in a microwave f
I want to cook two vegetable dishes at one time for a dinner party. The first, a vegetable loaf, has to be cooked at 325° F for 1 hour The other, a cassero
Soon, I'll be serving garlic bread, but I would like to add something to the garlic-butter, to make it darker (gray or black). It should look like lead. So far
I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to bala
It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes go
Always have I wanted a gas stove top. Now is my chance. I had envisioned years ago the best combination in the kitchen would be a gas stove and electric oven. I
I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great. But I still have s
Is it possible to use Mascarpone in place of cream cheese in cookie recipes? If so, is it an equal amount substitution? For ex: if the recipe calls for 8 oz. of
I have a large chunk of beef liver, too much to eat in one sitting. I would prefer to cook it all up at once, but would it be palatable reheated? Would it be ok
I'm baking a turkey in a bag, the brown grocery store type of bag. I love this recipe but I don't have time to cook it at the specified temperature. If my recip
When I bake my date cookies they spread out and don't get high. They are very thin. I follow the recipe but this happens. There is baking soda and baking pow
I realize that, as I live in a northerly climate, I cannot expect to have fresh herbs like coriander always available at my beck and call. Yet, yesterday I bo
My wife wants a Jamie Oliver cookbook for Christmas. All I know is that "it's the one with the pizza dough recipe." Does anyone know which one this is?
I am making cupcakes and was wondering if it is okay if you leave the batter out for a couple hours before cooking.
Something I recall from my childhood, but which I last recall seeing about 45 years ago, is long boxes (about 2 feet long, 5" x 5" in square cross section) of s
Well, I currently don't have an oven. And also, I don't expect to prepare cakes on gas. :rolleyes: But, is it possible to bake things like garlic bread (at lea
Spanish Migas is a stale bread based regional dish. It's prepared with different ingredients all over the peninsula. The Portuguese have their own variant. How
New York City health department forces restaurants to sell prepared food such as babaghanoush on a bed of ice in freezing temperatures. I thought that this was
I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons I cannot figure out.
Gravy is a big deal in my house, when it comes to holiday meals, so I usually make extra. A day or two ahead of time, I roast some extra turkey parts (drumstick
I would like to try to apply the baker percentage concept to create my own baked good recipes (cakes, cookies, muffins, etc.). However, I can't seem to find an
Is there a substitute for powdered non-dairy creamer that does not have transfat or hydrogenated fat? I want to make dry hot chocolate mix.