I just received my Revolation machine and will be tempering my Callebaut callets in them tonight. I will be using it mostly for dipping cakepops. I roll them
When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one ano
I like making Stir Fry and I've tried several times to make two meal's worth so I can refrigerate half and take it to work, but so far every attempt has been su
I need to purchase 1.5 cups of hazelnuts for a recipe I want to make but they’re sold by weight not volume. Approximately how much does a cup of them weig
I make my own Teriyaki sauce. Soy sauce, sugar, lemon juice, olive oil and onion. Normally, after marinating, I dry the piece I'm going to sauté and remo
Possible Duplicate:Conversion rule: how to switch oil and butter? Most box cake mixes call for adding oil and water. What would be th
This weekend I attempted to make this recipe for brioche. I did the first step and combined the the milk, yeast, 1 egg and 1 cup of flour which caused very big
I'm not familiar with Mexican cuisine, but I enjoyed the things I've eaten so far. To me, they are all quite similar. Is there a real difference between fajitas
I regularly make spicy Indian meals, but have been unable to find a cheese that pairs well. Does anyone know of one?
Recently we bought a hand of red bananas. We watched them for a while, but couldn't sense a change in them (they don't change color). We eventually opened one a
I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the but
I am making the following recipe for a birthday party: Pinata cookies!, and it calls for cream of tartar in the dough. This is the first time I've seen that in
I tried to make my first stock, used 1 chicken carcass, brought to boil and simmered all in 2 hours. Regrigerated it and next day everything was gel. I know r
I am making this new gluten free brownie mix and am wondering if I can substitute the Baker's chocolate squares called for in the recipe, with 70% or higher coc
I like the flavor and texture of corn tortillas (store-bought), but they always tear apart whenever I try to use them in a non-flat way - enchilada-style, for e
I can't get access to tomatillos, but I would like to know what they taste like. This helped me a bit, but it's not entirely clear to me what would be differen
So I just finished a jar of home-made pickles. They were excellent! Not too salty, a bit spicy, very good. They were so good that I'd like to get some more pick
I will be making Ban ban ji chicken for tonight's dinner, and have picked up some shelled peanuts. The peanuts are still in their skins, and I was wondering: wh
When I make chilli, I use dried ancho and chipotle chillies which I rehydrate in beef stock. However, as they are light, they just float on top of the liquid an
I'd like to have a go at making tamales, but the corn husk wrappers are hard to come by here. Is there anything I can use as a substitute wrapper?
Refried beans are traditionally made with pinto beans. However, I'm having trouble finding them; what other beans can I use to make refried beans?
Annatto is a common spice in Mexican cookery, especially in the Yucatan. However, like many Mexican ingredients, it's hard to find in Europe. What can I use as
I have a recipe for Mexican horchata, which is a kind of smoothie made with rice. However, it doesn't specify how long I can store it for, and as rice can be da
Amaranto (amaranth grains) is a popular cereal used in Mexican cuisine, used in both savoury and sweet dishes. However, it's hard to come by here. What can I us
I love to make chicken stuffed with pesto. I cut the chicken breast in half, and then fill them with pesto and make a roll of it. I first bake the chicken in
I have a granite Mortar-Pestle, which I use to grind spices and other stuff. I got it 2nd hand and I've been using it for a 3-4 months. I have noticed that the
I'm trying to learn to fillet and skin fish, and getting conflicting advice. Most sources say that the boning/filleting knife should be quite sharp. But when a
So a friend of mine went to harvest some spinach and lettuce she planted, only to find lots of aphids. Assuming she can clear off the aphids is there anything p
I often buy fresh prepared masa from Mexican markets in order to make tamales and pupusas. Mexican cookbook authors stress getting the correct masa for the rec
Typically I'll seal food for storage or sous-vide in a Ziplock bag, submerging it in water whilst closing the final inch to remove air. How close to a machine