I'm told this releases the impurities, i.e scum, so you don't have to skim while simmering.
Hello I am attempting to make my own thin and crispy pizza and am cooking it on a pizza stone however it keeps coming out a little bit soggy (its not too bad, i
I have an unsightly film around my stainless pan as shown here: What is causing this to happen? And how can I remove the film? I have soaked it in soapy wat
Does anyone know which is the dish where we have a pot/pan of boiling vegetables/meat in the center and people sit around it with their noodles and soup bowls a
We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy. What went wrong? Here's the rec
I would like to cook a sea bass fillet from frozen and to cook it wrapped in foil, how should i do this? Because its frozen, how long should i have it in the ov
When I make chocolate mousse, I usually end up with a slightly rubbery surface on the mousse. To make the mousse, I do the following: Melt dark chocolate in a
If I freeze a sauce, particularly something with mince in it, when defrosted it produces excess water. The sauce before frozen is nicely thickened. I think it
I was bought a paella pan for my birthday. It had a small label on it with only the brand name on, which I've since washed off. It is steel (I think), with rubb
I have now tried to make Bobby Flay's blackberry souffle twice, and both times, after initially rising beautifully, it collapsed completely while still in the o
I don't have an oven; is there any way to simulate what an oven does with any other tools available at my home? In particular I would like to be able to bake ca
I am looking for a plastic bowl or dish that can withstand high temperature in the oven? A bowl or dish that won't melt nor emit odour. Is there such a thing?
If I am baking cake or cookies in the oven and I lose power, what should I do? Does it make to sense to leave the cake/cookies in the oven until the power come
From my understanding, if you add lemon juice or apple cider vinegar to chicken soup, the acidic ingredients will denature the proteins. If I want the prote
Twice now, I have burned my onions while heating them in a pan. I was just trying to caramelize them, and they burned every time. They were on medium heat, and
I just bought my first juicer today and I'm having a blast experimenting with the different favors. I'm looking at all these juice recipes and they all say to
I visited Bangalore a few years ago and much enjoyed some of the hotel breakfast dishes. As I remember they were a sort of paste that could be spread onto brea
When I use brownie mix products such as the standard Betty Crocker or Duncan Hines - the ones where you just mix up the ingredients, and then put it in the tray
I've tried to make a special bread for making 'torrijas', the Spanish version of French toast. Very popular during easter, here. Twice, the bread didn't rise c
I marinated a pork roast in lime, garlic, oregano and a little olive oil. The flavor of lime is over-bearing. Is there anything I can do to counter the lime t
I have a fairly well-stocked mini-bar, but not a lot of space. I've considered storing the bottles in a drawer, but I've heard that you should store certain al
I've seen different sets of instructions from different sources, and experimentation has had mixed results. Right now I have about a level scoop of coffee for
I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape. I've also ordered French omelett
I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the ma
How do I get the filling inside a pâte à choux (cream puff)? Do I have to cut a hole in the baked pastry form? Also, is there a way to get the
I have recently been given some wild black morel mushrooms. I know that you aren't supposed to eat them raw, as they contain toxins which must be cooked out (a
I have just returned from having purchased a can of kimchi. I have no idea what the contents are, since they are written in Korean, but thought that mixing it i
If eggs are thoroughly washed and of course beaten before microwaving, and after the process I can find no liquid, is there a possibility that salmonella is sti
How do I make my wedges go nice and crispy in the oven? I usually season them with a cajun mix, add a tiny bit of oil, and cook them in the oven on fan-bake at
I know that avocados are supposed to keep longer with the stalks; I would like to know if it is also true for tomatoes?