I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are
How long do I need to cook fresh apples (sliced) in the oven (at 350 degrees) to get a good apple pie consistency?
I've got a few Asian recipes (e.g. Mongolian lamb and Singapore duck) that request only ⅛ teaspoon of sugar for a meal fit for 2 or 3 people. That feels t
We make our own tortilla chips by sectioning up tortillas and baking them in a bit of oil and seasoning at about 375˚ F for 12 minutes. The outsides get ni
This site has what looks to be a good recipe for homemade "Chai" spiced tea; however, it requires a lot of prep and won't work with my current routine, which is
I opened up a can of coconut milk the other day and was unable to use it all. I placed the remainder of the coconut milk into a sealed container in the fridge.
Assuming that once defrosted, I'd most likely use them for their juice (but not exclusively; I occasionally use the peel for zest, whole slices for cooking with
The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup. How much flavor does a rind really add
I've found a recipe for cupcakes that I want to try. The ingredient list of the frosting is this: 3 ounces (90 grams) unsweetened chocolate, coarsely chopped
I've made sourdough before and I'm just making my sponge and I wondered if it was possible to make sourdough hot cross buns/tea cakes? Would it be to heavy too
What is the easiest way to strain fry oil? I strain fry oil so it can be reused. I've been using cheesecloth put inside a funnel. It works but it's a bit m
How long can I keep cooked textured vegetable protein (soy) in fridge and does it matter if it is mixed with for example some spices and rice? Will it then shor
Possible Duplicate:How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that
I was looking at some recipes online that included dried mushrooms (mostly porcini). All those recipes and this question mention soaking them in warm water. Wh
I want to make Tortilla de Patatas but I have extra carrots that I would like to use somewhere. Can I include them in the frying phase? And can the dish be cook
We've been buying tomato juice in smaller containers and now decided to buy bigger ones. But, when we went to the store the tomato juice says that it only last
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
Is there a difference in the taste/seeds of egg sized eggplants or brinjals, and long and slim eggplants or brinjals? They are different in shapes. Is there an
I want to give my gf a present for Valentine's day that consists on a board with glued gummy candy, marshmallows... all that lovely sweet stuff. When put all to
Working with a variation of this chili recipe I meticulously cleaned my peppers of seeds and veins to produce a 'milder' chili. Unfortunately this batch was alm
I am not even sure what the difference between squash and pumpkin is - the botanists seem to not recognize it at all, and cooking sources on the Internet are co
Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or th
Whenever I handle raw poultry (chicken, turkey, duck, etc.) my nails, cuticles, and the skin under and around my nails turns black. This happe
I made some pulled pork using this slow-cooker recipe a few weeks ago. Ingredients include: 1 (2 lbs) pork shoulder 1 (12 fl oz) can or bottle root beer 1 (
Many condiments such as katchup, mayonnaise and mustard (where I live at least) seem to love rounding all of their expiry dates to "60 days after opened". Thin
As I am doing the dishes, I come upon my wife's stoneware "pans". These pans, I am told, do not need soap. "Just like a dutch oven". In fact, soap will ruin
Over the weekend, I was making omelets for 5 people in a single frying pan. The first few came out fine, but by the time I got to the fifth one...well, I'm glad
Sometimes when I melt chocolate in a double boiler it will turn grainy, and melting in a microwave often burns it. What is the best way to melt chocolate to get
I've read that tempering chocolate is the only way to get glossy, 'snappable' results. I've also read that it can be a complicated process involving precise tem
My favorite ice cream flavor has swirls of gooey chocolate running through vanilla ice cream. What do I have to do to reproduce this effect with homemade ice c