We sliced and grated some white cabbage three days ago and left it salted and completely covered in a plastic container. It has since then turned rose-colored.
I've heard many people say that microwaving lemons before juicing them causes them to release more juice. I'm skeptical, although not enough so to ask this on S
From my understanding, a cocoa nib is unprocessed cocoa (correct me if i'm wrong please). Are cocoa nibs ever used for cooking or baking? My assumption is tha
Over the last few years I had come to believe that the roasting process for bold coffees removed caffeine from the beans resulting in a lower caffeine content t
I somehow ended up acquiring not one but two tagines recently. Unfortunately, I have neither a gas nor charcoal stove (the ideal cooking surfaces for tagines, A
Since 1919, tin cans have been the symbol of the Tin Can Tourists organization (vintage trailer enthusiasts). I want to serve red beans & rice in a recycled
Our well water tastes very good but is extremely hard (220 mg/L). Do I need to make any adjustments when cooking or baking or will it work fine?
Does it make sense to take out the cake from the oven few times just to check whether it is done or not, before its total time completes? Is there some other w
I'm finally going to advance my sous vide repertoire from just steaks to poultry. I know the safety issues and am familiar with the salmonella death rate chart
I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should
A friend of mine (professional seafood cook) told me to steam mussels fast and furious until they burst open. Yesterday, I mixed mussels and clams. The mussels
My boyfriend is convinced that a non-stick coating on a pan (Teflon, seasoned cast iron, eco-ceramic, what have you) is equivalent to eliminating the need for u
Last summer I made a batch of BBQ sauce. The recipe contains bourbon, lemon juice, Worcestershire, vinegar and dark molasses. It was simmered before being bot
I have purchased a few different types of natural peanut butter and all have stated that refrigeration is required after opening. However, I recently purchased
I just found an old hand cranked meat slicer which I can use to slice homemade lunch meats. It was free, but it obviously hasn't been used awhile. Inside there
I'm decorating a two layer butter cake and I was thinking of adding a layer of sliced fresh strawberries in between the two layers together with some strawberry
I have eaten some home made cakes which never had any icings, they still tasted brilliant. What are those cakes called which don't need an icing on them? I hear
I'm having an event where one of the rules is that every dish has to contain both fruit and meat. I've spent the last half hour pondering as to what should I pr
I recently tried this recipe for Naan bread in an oven, and followed it diligently, but the product that came out did not have that characteristic flavor of Naa
How do you make chocolate thin enough to dip strawberries? If I make it thin enough to dip (with butter) will that affect allowing it to set-up and harden? I sa
I read the following question earlier: Converting pure chocolate to “bittersweet” chocolate In this question, the OP asked if he could change pure
A few days ago, I had a cocktail called "Winter queen". It may have been a specialty of the place where I had it, I couldn't find any recipe for it when I searc
Have anyone tried making microwave popcorn in a oven? What temperature is preferred? For about how long does it have to be in? I know I could just rip the bag
I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a m
I experimented with adding wine and dark chocolate to a sauce. The result was generally OK, but the wine was not strong enough in comparison to the chocolate, I
After cooking scallops in oil in non-stick pan, I cleaned up and there was a white hard substance left stuck to the pan. It felt like plastic. These scallops we
Ever since a supposedly "ovenproof" thermometer shattered glass on my turkey Thanksgiving 2006 I have been afraid of these things. Is it generally safe to use t
OK, I love scrambled eggs but I wanted a variant which isn't completely dry so here is what I did: I got some instant (add hot water) type gravy packets which w
Can microwave safe glass vessels be used in an electric oven? I have this oven: http://www.cromaretail.com/Bajaj-28-Litres-2800TMC-Oven-Toaster-Grill-%28White%2
In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich st