A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of t
Beating of the whites is perfected. When folding in the cake mixture and the egg whites is there a specific technique? I place in about 1/3,
How can I easily measure the volume of my bread as it rises? I usually eyeball it or test for feel, but this isn't very accurate, and definitely isn't getting
Is there a good substitute for port? It's for a slow cooked pork loin recipe. I'm not concerned about the alcohol, but I would like to keep the cost down.
Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted
As part of my "kitchen inventory package" my short stay agency gave me for my cooking, there's a pan. After a couple of mistakes (cough using it to heat sauce w
How long can I store caramalized onions in the refrigerator?
I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton®
Is this recipe safe? The author is making pickles without sterilizing the jars first and I've ALWAYS read that you have to sterilize the jars first.
Is there any way to keep fresh-squeezed fruit juice (especially apple or orange) for at least one week without losing taste and vitamins in it? Would a jar wit
When I was in Tulancingo, Mexico I had some type of vegetarian burger that I was told was specific to that region. I don't know the Spanish name or what was in
Having decided on the spur of the moment to make Mince Pies with home-made mincemeat (a mixture of chopped fruit, distilled spirits, spices, and fat), I'm wonde
My wife comes from a culture where preparation and eating of dried fish is very common (as long as one takes the proper measures to deal with the smell). She p
I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard t
I steamed some clams seven days ago, and not all of them were eaten. I removed the shells and stored the flesh in a plastic container in the refrigerator. After
I am making my favorite Christmas cookie. They are called Venetians. They are a layered marzipan bar cookie. Here is a recipe. So, I just took them out of
I've made a gingerbread house this year and popped in stained glass windows. The windows are made of crushed up boiled lollies. I baked the gingerbread, then
I have thin-sliced zucchini and steamed it for use in my soup. One of the zucchini turns out to be bitter. I have saved half of it for use on the next day. Is t
I recently thought about trying to make the Chicken Ramen recipe from Wagamama, however I will need to know how to get the correct ingredients from the best sou
I enjoy stuffed bell peppers, but while green peppers are substantially cheaper than red or yellow, they're also more bitter. Reading on the web, it looks like
Can anyone help me duplicate Potbelly Sandwich Works' fat-free vinaigrette dressing? I'm NOT a cook, so I have no idea where to start. It's fairly clear, somewh
Possible Duplicate:Does meat need to be washed before preparation? I'm roasting a whole chicken for dinner tonight and the recipe tol
I want to make pancakes. I have a powder mix that needs only milk to be ready. However there is a note on the powder mix's box that says I can add an egg to the
I made some alfredo sauce (evoo, heavy cream, homemade pesto, Parmesan cheese) and decided to throw in some chopped tomato. Instantly, it separated. Was it the
I'm thinking of upgrading my cheap apartment stove to one with more heat. The current stove's hottest burner is around 8000BTU; I'm looking at one which has on
I melted bitter chocolate (40%) via bain-marie to make chocolate-covered strawberries. As the melted chocolate dried out before I finished dipping all the straw
An instruction in this recipe says: Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. I am confused by the use
Looking at Douglas Baldwin's charts for time to heat a piece of meat sous vide (table 2.2), a cylinder with diameter X heats through much faster than a slab wit
In Asian restaurants the soup comes with a flat-bottomed spoon. It seems awkward to use this spoon as one would a "western" spoon. Is there a special techniq
I've seen black garlic--fermented garlic with a complex flavor--used a number of times on TV cooking shows, but I've never tried it. The description of the fla