Twice in the past week or so, I've wondered whether my cooking utensil was still clean enough to cook / serve with. Here were the situations: Cooking ground sa
I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152):
I would like to make some gumbo, but I can not find fresh okra locally. Is it ok to use frozen okra sourced from a Indian supermarket instead?
I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake. I want to increase the ingredients to make a bigger cake. Do I still use the
I microwave water in order to make tea. After it is microwaved and I drop the tea bag(green tea) into the water, thick white foam builds up on the top. What is
I have a recipe for steaming seitan that involves wrapping the vital wheat gluten loaf in a tea towel, tying off the ends, and placing in the steaming basket.
Bean sprouts are a common ingredient in stir-fry recipes, but they don't seem to last very long in my fridge. How can I keep bean sprouts fresh for the maximum
The recipes in for meatballs and hamburgers have their variations, but a lot of overlap. Many look almost the same. Other than the cooking method and size, is t
I finished a jar of pickles the other day and was trying to figure out what to do with the half a jar of pickle juice that was left behind so I didn't have to j
So you've got a nice, flat-topped cake after learning on Seasoned Advice how to eliminate doming and now you wish to ice it as perfectly smooth as you see it so
Last night I made a vegan banana pudding pie for Pi Day, and despite the quality of the pie as a pie, I was left wondering if I had gotten the pudding texture r
Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two? Just to give some dir
I'm trying a very simple beans-and-rice recipe, but I noticed it calls for instant brown rice, and I'm using regular. The recipe has me cooking the rice within
I've been trying to reproduce my favorite kind of Mexican or Spanish style rice that I find in some restaurants. It is dry and fluffy and seems to be cracked o
I tried to deep fry cauliflowers (without breading; I am NOT making tempura), but they turned out soft. I have seen that done on TV where cauliflowers are fr
I often make French fries by cutting potatoes into long strips, adding a bit of oil and spices, then baking them in the oven. Sometimes, this tastes very good.
If I buy some vegetables and take them home, is there any way to determine if the vegetables contain dangerous levels of pesticides?
In various Mexican and Tex-Mex restaurants in the US, all of the dishes seem to be made from a limited selection of ingredients. Although potatoes originated Am
Does the colour of the olive oil say anything about its quality? Some labels make a point of saying that the olive oil was made within a short period of time af
When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and
My cookbook has dozens of cookie recipes and I can find hundreds more online. But... If I want to invent my own cookie recipes how can I go about doing it, wi
I have observed that the same amount of sugar tastes differently in hot and in cold coffee. If I drink hot coffee, I feel I can add more and more sugar, without
I'm trying to find a way to make my home made English sausages more like shop bought English sausages (I'm saying English here as I'm pretty sure sausages aroun
I understand why the dough should be chilled before forming it into the pie dish/pan, but often I see recipes wanting the formed base covered with wrap and put
I am preparing for a cake decorating party for some 8-year-olds and was testing a simple butter cake recipe. I made a small-ish batch of batter (just over a
I have eaten both boiled vegetables and steamed vegetables (e.g. broccoli, carrot, zucchini etc.), and I cannot tell the vegetables are cooked in one way or the
The cupcakes cook faster than the big one piece cakes, so does it make sense to assume that the cup cakes bake faster in a 24 hole cup cake tray rather than a 1
I want to buy a chef's knife, but I can't sharpen, and I don't plan to learn it. I will have to send my knives for sharpening, so I obviously prefer this to hap
I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
Popular recipes for graham cracker pie crust are generally based on Nabisco Honey Maid or similar mass-market, not-really-graham-flour-crackers. Example recipe