When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and
I'm making a vegan vegetables soup (i.e no powders or prepared stock - just fresh vegetables and fresh spices), and I'm not sure how much salt to put in to just
Bought a pair of generic non-stick bread pans (Ecko or Good-Chef or some such). After 100 to 150 loaves, and gentle care, they're now more prone to sticking bre
When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and
There are many recipes for alfredo sauce, using ingredients from pesto and soy milk to low-fat milk and cream cheese. What is the gold standard for alfredo? W
I love making sushi at home - it is a satisfying and delicious experience that is very quick and easy (and I can use whatever food is leftover in the house). H
These seem popular in many modern knife sets, and I have seen them used (somewhat clumsily) in Europe. I have briefly tried some before, but couldn't see the b
Possible Duplicate:How can I get chewy chocolate chip cookies? I've become basically addicted to these cookies at work; I believe the
While cleaning out my oven I noticed that there were some chips in my pizza stone (the one below is about 1.5" long). I would like to know what the impact is,
My oven has been broken about a month, and I am getting a new one delivered Saturday. But in the wake of a failed pilot on the bottom, I was curious about whet
I want to make crispy fried chicken and waffles. I have had great luck boiling chicken wings and then deep frying them. Can I do the same thing for fried chicke
Most bread recipes give an estimate to how long that bread must bake. However, I find it hard to check whether it's done or not. I don't have a thermometer, and
Recently I purchased and ice cream maker and have been making lots of sorbets with our surplus frozen fruit. Often I will follow a recipe however sometimes not:
I usually see this happen with bechamel. Sometimes as the sauce cooks, it starts to get a faint grey tint. I don't believe I am cooking the roux too long. I t
I made a sauce that was thickened with a roux, and refrigerated it to be used again for another day. When I reheated the sauce it seemed to be thinner than it
It is sometimes said that to best experience the flavor and aroma of a good whiskey (or whisky), one ought to add a bit of water. This practice is said to relea
I purchased some fresh chicken a few weeks ago and immediately froze it. Today I took it out and put it into boiling water to start making soup. Before I added
I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time It normally requires a large amount of knife work to get everything finely chop
I bake Russet potatoes. I just washed them a little with cold water and then place them in a baking pan after I put foil on the bottom of the pan. I do not pee
My mother tells me when she was young her mother would bake cakes on an asbestos mat inside a lidded electric frypan. I'd assume the practice is gone now becaus
Is there a non-destructive way to replace water in meat such as chicken or beef, with another liquid (e.g. lemon juice)?
You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yol
It has come to my attention that in the book "Green Eggs and Ham", the property "green" is applied to both the eggs and the ham. How can I achieve this effect (
I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it becau
As far as I know, the only difference between white pizza and red pizza is the sauce. I know that the white sauce is dairy-based, but what is it exactly? What
The only mixing bowl I have for now is a plastic one. But recently it came to my mind that I should have bought a stainless one instead. Is there any pros of pl
What is the best way to catch yeast? I just heard you can do this and I had no idea that you can do this. Do you grow and catch or just catch? This is to make s
I have a Viking gas stove. My front burners make a clicking sound when it is set on low. It doesn't seem to do this when the gas is higher. I have had a certifi
I understand that food cooks differently in a double-boiler than when cooked "directly" - but don't know why that is. How does utilizing a double-boiler change
I think I know the answer to this and realize that it is similar to this question about nuts, but I wanted to verify my instinct. When a recipe calls for 1 &fra