Does McDonalds use any food color in their chicken nuggets to get the golden brown color? How do they ensure that all the pieces are of same color and would it
I have two smoked and cured hams averaging about four to five pounds a piece that I purchased from a local farmer. I also have a rotisserie attachment for my ga
I bought a 7 pound beef tenderloin at Fresh Market that the butcher just cut and packaged for me. What is best way to store it in the refrigerator? Will it kee
I just got a pasta machine, and had my first try at making fresh pasta yesterday. I used the recipe in the booklet that came with the machine which called for 2
I've noticed that many pate de fruit recipies call for a small amount of glucose in addition to sugar. My local store didn't have any glucose, but I have glucos
I stumbled across this blogpost which claims that coffee is awesome for our bodies but only if it doesn't have mycotoxins (toxins generated by fungi). To quote
We make salmon fish cakes from a mix of canned fish, cooked potatoes and eggs mixed in a food processor. They are then deep fried. We find that the first batch
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
I am making mini quick breads for Christmas. The recipe calls for 3 cups of flour. Do I need to sift the flour? If so, should I sift it before or after measur
What do you do with juicer pulp? Does it still contain any flavor to make something out of it? How about vitamins?
Possible Duplicate:How to succeed with making omelette Omelets continue to elude me... It appears to be such a simple concept, but I
I am a beginner in cooking/baking. I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while. There are good one
After learning several months ago that immersion blenders and many other kitchen gadgets/appliances have foodservice equivalents that are usually much more powe
I don't want to be ridiculous but I'm uncertain at what point I can freeze tamales. Do I steam them and then freeze or do I assemble and then freeze? I would
When making toffee (equal parts sugar and butter, half-pinch of salt, water, vanilla) is it necessary to continually stir the mixture after it comes to a boil a
I'm new to soy sauce and have heard that it's essential in chinese cuisine. But it doesn't seem to add any flavor to my noodles. I'm adding the sauce before I p
I'm planning to cook a regular chicken on Sunday and I thought that I should probably try to season it somehow. I've never tried to cook a chicken before (first
I'm going to attempt to cook a 4-5 pound rib roast in an infrared cooker. Specifically, a Big Easy Infrared Turkey Fryer. Everything I've read says that it's d
I know that the bitter taste in lemons is due to the rind (the white part), but I don't understand why there are recipes where it's ok and others where the tast
My family would like to eat pork knuckle (ideally the Germany/Austrian style but not necessary as long as they taste fine). I looked up various receipt but mos
I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do wit
I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing? I am guessing that because pork knuckles are fatty, t
This Moroccan Slow Roasted Chicken with Preserved Lemon and Olives recipe suggests to cook a regular sized chicken for 3 hours at 325° F (160° C). I h
Occasionally I'll find a hair in my food. If I find one in say a restaurant, I won't eat my food, but I can't just throw out an entire platter of food if at hom
What are the benefits of using egg white vs milk when glazing different kinds of pastry? - For example what should you use for Puff Pastry and Plain Pastry? Do
I've been making brownies lately, and my last brownie turned out like dwarf bread. As the recipe and the oven/time haven't changed, my guess is that the prepara
Possible Duplicate:Can I Brown Beef For Slow Cooking the Night Before I would like to prep my Beef Wellington the night before. I wo
When cooking with wine or other booze does the alcohol have an affect on the cooking process? Example: deglazing a pan or making a wine-based sauce. My unders
Should the seeds be sprinkled over the dough before baking, or will they burn? Should they be soaked first to prevent burning? Should a wash (cornstarch?) be
Several years ago I knew a place where they served ragout fin au gratin in small bowls with a very thin cheese skin. I'd like to create these myself. I tried