This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer f
When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on
I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice c
I know that making Sauerkraut is basically putting layers of cabbage and salt in a jar and then filling with water. However, I have been told that doing this at
I'm originally from the Michigan thus i don't know much about barbeque due to the lack of barbeque establishments. From my understanding (correct me if i'm wro
I have gotten into the habit of buying raw or blanched or otherwise unroasted nuts from the local co-op in bulk and then oven-roasting or skillet-toasting on th
How can I tell if it is safe to can a particular homemade sauce? Is it just a function of pH and technique (pressure vs boiling water) or are there any other fa
I finally may have found a somewhat local source for veal bones and want to start making stock in earnest. I've done chicken and turkey stocks before but for t
My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefin
I have a recipe for rehydrating red beans that says you should boil them briefly (2 min) then soak them overnight (6-8 hrs) to rehydrate them so that the skins
Say I buy a bag of Callebaut Cocoa Powder (like this one). What's the best way to store the powder once I begin using it? Figure that I'll use no more than 1/3
These rolls are made by rolling short pastry dough thin (0.5 cm/0.2 inch), cutting it in small squares (ca. 5 cm / 2 inches) and rolling a small log of turkish
This was my first attempt at making a foam using soy lecithin. I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk. Then i used an immersion blender. I got a bi
If I have a Crock Pot "Smart Pot" set to "High" (or 4 hours) and then I change the setting to "Low" or 10 hours, does the time start over or will it just cook f
In this recipe, I enjoy the mix of spices: serrano, cilantro, mint, cinnamon... Next time we'll cook it, we won't have serrano available. What could be a subst
What is the best way to add lemon flavor to a cookie recipe? I know lemon juice is highly acidic, I don't want to throw off the PH of the dough. Is lemon extrac
I bought about 6 lbs of pork butt, cooked that up and made awesome chili. Now I have about 1 lb or so of pork trimmings, the fat, mostly white in color. What
I've noticed a difference between most places when I go out for sushi compared to when I make it myself. The crab sticks / surimi in maki rolls when I go out
I buy kidney beans in a can, but the amount is always too big. Normally, I throw away the leftover beans, thinking that freezing them will turn them into mush (
I've cooked my first polenta. it was too dampish, without shape, but also not easily sectile: it couldnt be easily cut. What should I do better next time?
I love onions; however, someone that I cook for does not. Absolutely hates them and can tell whenever they are in the dish. That said, so many recipes call f
Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it ha
My brother-in-law and his buddy caught a big squid on a fishing trip awhile ago. They fired up a camp fire and proceeded to cook the squid. Once it was done, th
I love spam musubi...basically spam sushi. It is made with some rice(some people use sushi rice)' a 1/4" slice of spam, and some teriyaki sauce...it is wrapped
I have a recipe that calls for dehydrating raspberries and lemon rind with the following technique: Scatter raspberries and pieces of lemon rind over a sheet o
I'm in college so I have limited resources here. I have a pot (medium in size), one that you would boil water in to cook pasta etc. I have 1lb frozen sirloin, w
I made kubideh kabobs with saffron rice for my fiance and I last night, and it was a huge success. However, my fiance wished we had some mast o khiar (yogurt-c
I recently got into a friendly argument with a coworker about how rice should be prepared. I insisted that the goal was to steam the rice- too much water and i
I make a really great smoked brisket and usually give quite a lot away when cooking at rallies, races, tail-gating etc. This time I want to try selling the sand
This question mentions macaron "feet". What are macaron feet?