I don't use eggwash often- roughly once a week I make a speedy en-croute or pie with some shop-bought puff. Whatever I make, as it tends to be just for two, I r
I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article
Has anyone figured out a clever system for distinguishing the size of a tablecloth when folded? Our dining room table is extendable with seve
I often make stews with sweet potato. I prepare it by cutting it about 1/2 to 1 inch every time, and stewing it for about 30-45 minutes. I make sure to keep ev
So, I am from India. And it's very difficult to find bacon in local super-markets here. I was wondering if there is a way that I can make bacon at home or any o
I've been trying to find a relatively quick way to prepare eye of round "steaks" (really just slices of a roast), so that they are tender and juicy, but not fal
I need a thermometer for a variety of different applications. As such, it has to be fairly precise (plus/minus 2 degrees) at different temperatures. Do I have t
I was looking at this question: How do I butter popcorn without making it soggy? And it got me wondering: is there any instance, either using melted butter fo
I can't really find shallots and i'm short on time. Are there any close substitutions for shallots?
I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is
I’ve recently discovered the loveliness of Quinoa, and the joy of buying it in bulk at Costco, so I’ll be making a lot of it in the near future. I&
Is it safe to consume packed tea leaves after their expiry? After all they might have lost their flavor, but can they be harmful in any way?
How to check whether the Olive oil is fit for consumption or not? The oil is in a bottle and doesn't have any froth. EDIT 1: The oil is about 1 and a half yea
Can I use a rice cooker to prepare something like Rice-A-Roni's Four Cheese rice? Or what about the Uncle Ben rice boxes? If not, is there a way to get someth
I've been reading up on Himalayan pink salt blocks. I am mainly interested in cooking with them, like cast iron. But, I noticed that they are a bit pricey, ab
I want to bake a chard quiche. Normally, I would use short pastry for the crust, but I want to practice my flaky pastry skills. Still, I plan to bake it in the
I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons):
My girlfriend and I make a large batch of yogurt every week, and have done so for more than a year now - we just eat a ton of the stuff. THis leaves a lot of le
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Tu
I have between 7pm tonight and 5pm tomorrow to make a pozole. Specifically, it will be a red pozole styled chili, using a rubbed and smoked seitan 'meat' to sub
I'm diving into the world of making pizzas from scratch, and I'd like to take a systematic approach to the possible mistakes I could make with regards to the do
I just opened a bottle of "white red wine" (a Blanc de Noirs) from 2010. I must confess, I really don't know much about wine. The cork looks weird to me, as i
I've searched around for information on this, and seen "caramelized onions" in some places (simple enough to make), and then what can only be described as a VIO
A few of the chocolate cake recipes I read always start with the step - mix butter and sugar until creamy. I've tried a couple of times but failed to create any
My normal breadmaker recipe uses milk as the main liquid ingredient. Normally I use fresh semi-skimmed milk for this and get great results. However, at the mo
Possible Duplicate:Cure for burns from hot peppers / capsicum oil? Ya, just ate something spicy and my mouth is on fire. I tried dri
Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with th
I recently attempted to mix up my own hot oriental mustard using a powder, bought in the local supermarket. (S & B Oriental Hot Mustard) Following the dire
I accidentally bought 1 kg of glacé cherries instead of the dried cherries which I meant to buy. Aside from fruitcake, which I hate, i
I'm thinking about buying a wheat grass juicer, but the fact that it only juices one thing gives me pause. Are they adequate at juicing vegetables such as spin