I got to thinking... I usually hear chefs (particularly Alton Brown as of late, since I am watching Good Eats) say that water is neutral and should only be used
I see in several recipes for spice cake to do things like "combine dry ingredients through cloves" or "add flour through cloves". What does that mean? I'm looki
In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before: Incubating a walnut size chunk of blue with some cream for a c
I am interested in the caffeine content in various coffees. Will day-old coffee have much less caffeine? I am refering to espresso drinks such as the Starbuck
Recently, I decided to make myself a soup with a new kind of cheese nockerln. For the nockerln, I wanted to make nut-mushroom cheese. I used roughly equal amo
I make Hummus quite often, and use my food processor to chop the chickpeas. This yields a sort of coarse paste, which is a little better if I peel the chickpeas
I am looking for a extractor hood, and I see that there exist ones with air recirculation, so a pipe to lead the smoke/greasy air away is not needed. So I wond
In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golde
I got a bottle of (supposedly high quality) ginger syrup for Christmas. I've never seen or tasted it before, so I have no idea how to use it. Since I like ginge
What ingredient(s) make the spiciness from Indian food distinct from the spiciness of, say, Thai food? Indian good seems to have a longer, slower burn, rather
At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crus
Are there any solution to make leafy vegetables more "crunchy"? (I usually boil my leafy vegetables in water but it seems that when I bite them, they usually do
I notice that my prawns does not really get bite/tear off easily based on the way I prepare and cook my prawns - I tear off the shell, put them on a bowl. When
I recently cooked beef in a pan, and it came out pretty leathery. I came to cooking.SE to find some advice, and found this: "The cut is important for both tech
Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstandi
I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food reta
I've purchased a bunch of sweet potatoes but was unable to prepare them. How long can I store sweet potatoes before they spoil? Also, what are the best meth
I have a new ice cream machine, and I have been having some difficulties creating decent ice cream. The latest recipe I have tried is: http://www.food.com/reci
Possible Duplicate:What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well? I know that wheneve
I've been looking for a good coffee liqueur recipe. In some places they add sugar and water before you store the liqueur for a few days or weeks, and others say
When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent). What is happening when the r
Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe: 330 ml liquid (apple juice, from freshly cold-pressed app
When you buy steak from the market it is usually wrapped up under shrink wrap and the meat usually sits on top of a moisture absorbing pad. When you get it from
I eat at a lot of Chinese restaurants now and also while growing up. I often wondered how is it that the chicken, pork, and beef in dishes are always so tender.
We've come up with a recipe for a cake that has four different layers (a dough base plus fillings) and is then covered in chocolate mousse. We tested that recip
I found a great recipe for Chilles Rellenos - the first time I made them - they came out perfect. I used pasilla Peppers and the spice/heat was just right. Sinc
Can I eat food cooked in cast iron to leach iron into the food? Is it a significant amount?
I've been recommended to reoil my cast-iron pan by letting it absorb some oil on the remaining heat of the stove before drying it, each time after using it. Is
I started to cook chicken casserole in the slow cooker, for about 20 minutes on high so that I could then turn it down to low and leave cooking. However, I acci
I have a Cr-Ni stainless steel frypan which I'd like to toss in the oven. It doesn't have any plastic/wooden components ; the whole thing is SS including the ha