I would like to make my own mix for "mug cake" -- that is to say, prepackaged instant cake mix you dump into a mug, add liquid, and microwave. Is there anythi
I am using this recipe for pizza dough, and I received some seasoned advice from other members of this site to use a precise kitchen scale for weighing the flou
Sometimes aubergine and courgette tastes fine when cooked as is, but other times they are so bitter that they're almost inedible. I've tried dry salting and lea
In an effort to improve my eating habits I am thinking of buying more vegetables and meats while at the store so that I have them to cook with. However, with a
If I can, would there be any difference in the measurements? For example if the recipe calls for 8 ounces of cream cheese, would it be the same amount of cottag
I am trying to make alfajores, following this recipe. What steps should I take to make them more crumbly?
Can anyone tell me if it is possible to cook porridge in a steam oven? We're not fond of porridge in the microwave, and, as we never have much time in the morn
I'm working on this "Cannelloni with Spinach & Ricotta": http://www.jamieoliver.com/recipes/pasta-recipes/awesome-spinach-ricotta-cannelloni The last step
I've seen commercial ads about the Philips Air-fryer: I'd like to hear answers from someone who actually tried it.. Does the outcome taste the same as if it
Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies a
My daughter wants to cook a recipe that she found in a cookbook. The main ingredient is Mirlitons, but I don't think I'm going to be able to find them where I
Is there such a thing as over-kneading bread dough. From what I understand, kneading the bread dough is what allows the gluten strands to align and form the bea
I'm cooking a lamb recipe from Donna Hays' book "Fast, Fresh, Simple" and it calls for a "small boned leg lamb" (1.6kg). I saw "bone" and "lamb" and went out an
The only common way I can think of tea being sold is in teabags. However, there are several ways coffee is sold: Instant Ground Beans I'd say instant is the m
I bought this in Ooty market and was told that it is a Nilgiri hills specific vegetable. It is pink on the outside and white inside with two hard black seeds in
I have a supermarket, stuffed pork sirloin roast. I want to make it today. It wieghs 2.80# How long and at what temp do I cook it, and should it be covered o
Possible Duplicate:How long can cooked food be safely stored at room/warm temperature? I put 2 large pork roasts into my roaster oven
When using an immersion blender, I throw all ingredients into the cup and puree everything smooth. But it looks like the mortar isn't that easy. I can think of
I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advan
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in
I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I
I have a glass ceramic stove surface. I need to buy some cookware, but I'm not sure what kind I need to buy. The manual has the following opinions about what c
I used to love the French snails, straight out of the oven in a heavy garlic sauce. Simple question: how long should they be in the oven and at what temperature
How many grams of sugar should I use for 250 mL of heavy cream to sweeten it? Some recipes omit sugar entirely, so the lower bound appears to be zero at
All, Recently we moved house, and took it as an excuse to ditch a bunch of old and dying roasting pans. We kept some glass trays (suitable for cooking in) tho
I am aware that not all snails are edible. Generally speaking, what types of snails are used to make Escargot? What qualities of the snail makes it a good can
There's a restaurant near my house that serves a thin sauce with their steaks that tastes almost like a spicy, savory butterscotch sauce. The chef won't tell m
I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks." They said, "Well techn
Is white vinegar, aka the stuff just labelled as "vinegar" in the US and which I use for cleaning my kettle, the same as "White wine vinegar", which I have purc
I have come across this food, but I am not sure what it is called. This is a totally vegetarian food but looks like non vegetarian. It is made up of soya(soya