We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
I've got a microwave container and no oven and looking to cook some stuff - is it possible to microwave a container that's marked as microwave safe for 40 minut
I've heard of pans with ceramic non-stick surfaces; it seems some reports on internet say they may "fail" in about 6 months. How can these pans "fail"? Do cera
I remember reading about the 2010 Texas State Fair "Most Creative" deep-fried food winner, who made fried beer. The news stories I've read were all published ar
Besides a complete cooking like frying, baking, BBQ or smoking is there any other way to prepare freshwater fish that would render it safe to eat in a sushi typ
I think I have heard somewhere that ladyfingers are made from the same batter as Genoise cake layers. But I don't remember where I heard it, whether the source
I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting.
A recipe calls for a can (15oz) of cooked beans. How many cups or oz's is that to dry beans? Is this conversion even possible to estimate given that beans diffe
I'm curious why there isn't a zero-calorie molasses substitute. The USDA nutrient database lists a bunch of minerals, but what is it that gives it the "taste" o
I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water
I have a Simple Human Dishrack. It was kind of a splurge when I bought it. We were swayed by the good reviews. The rack does not have the typical open wire desi
All three are available at my local mexican market. How are they different?
There are kinds of fruit where it's common for people to eat the fruit together with the skin (apple, grapes etc.). But there are some where
My query is regarding fish in general and specifically types like salmon, tuna and trout. How long should fish be brined for? Some recipes say 4 hours and othe
My 3-year-old and I were sharing our traditional mix of Christmas nuts. He's getting pretty good at cracking them open by himself, and wanted to know what the p
Yesterday I saw a site that claimed their fairly expensive poultry sausages are made of prime cuts (thigh, breast), rather than the usual mechanically separated
I recently bought a Cuisinart coffee maker. It has a button to switch between "regular" and "bold" when brewing. I have no idea what this actually does. I th
I see that a skillet or a fry pan has sloped sides...for easy tossing. A saute pan has straight sides. I see that a skillet/fry pan as more of a all-round pan
I have a braun stick blender that I bought about 10 years ago. I love it because it's really versatile and I can make puree soups, etc. I usua
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there? Thi
My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn ou
I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style
I've have once succesfully made this Gordon Ramsay's Lemon Posset, but on the last two tries attempts I've not managed to thicken it. After it has bubbled and
Perhaps it is due to confusion surrounding silicone, but what studies exist that document the safety and best practices of using silicone oil? I understand it i
I know there are dozens of types of cheesecake. But I have noticed supermarkets seem to all be making the same type of cake. It has a firm white creamcheese tex
If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay
What causes the squeakiness, and why does it disappear so quickly? Why does microwaving bring back a bit of squeak?
I love good fries fries. I've made them with some success at home using the Steak Frites recipe originally developed by Cooks Illustrated/America's Test Kitche
Maybe it's because I'm Belgian and grew up with the Graeffe brown sugar, but I've always found it superior to the hard/crystalline brown sugar you find in store
I was pulling the stems out of some mushroom caps today - we save the stems and make broth out of them - when I discovered that some stems weren't coming out al