Today I headed to a nearby camp ground which had some charcoal barbecue stands. I put in around 2 pounds of charcoal and put a thin slice of pork meat on the gr
I tried making alioli at home, but in the first step (turning the garlic into a fine paste), I didn't make much progress. I chopped the garlic fairly finely fir
In addition to specific fruits like avocados and bananas, and the specific trick of using a brown bag, I would like to know if there are ways to let fruit and v
We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)". So I tried adding
I want to make Nutella cookies. I've found a recipe for it, but it's in volume measurements. It asks for a cup of Nutella and I don't own a cup. I tried search
I've made a number of pizza's and coca's lately and I thought about making a focaccia... When reading about coca, focaccia was mentioned, and when reading about
I need to replace the grill grates on my Weber Genesis grill, and I see that I can get either enameled porcelain (like I already have) or upgrade to stainless s
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dis
Most ketchup recipes - even homemade ones - include several tablespoons of sugar. Commercial ketchup often has lots of high-fructose corn syrup. What purpose
I have a raw fruit relish that I'd like to like to thicken into more of a jam consistency. I'm thinking about heating in a saucepan with some cornstarch or syr
In Mexico, flor de calabaza is sometimes served on quesadillas, in soups, or in other dishes. The literal translation of flor de calabaza is "flower of pumpkin
I was separating egg whites today and one of the yolks broke and contaminated my bowl of whites. I started from scratch, but I'm wondering if I really needed to
I'm making macaroons and I wanted to know what exactly this means and for how long generally do I need to steep gelatin?
After cooking pasta, I typically drain it in a colander. I have found the starch residue in both the cooking pot and particularly the colander is difficult to
I have seen wine poured to various amounts in a wine glass; what amount is generally considered standard...4 oz, 6 oz, 8 oz?
I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However,
It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
When I steam my tamales, the masa becomes mushy. What am I doing wrong and how can I prevent this?
What is the difference between adding hot, lukewarm or cold water to flour? EDIT: I'm curious about the following dishes, they all call for flour and some wat
I've heard that "honey never spoils", but I'm incredulous. Is this true, and if so, how? Isn't there some indicator that I should throw the honey in my cupboa
I have a KitchenAid pro mixer that is making a slow clicking noise. It gets faster as I turn up the speed. I first noticed it after replacing a stripped worm fo
I found that recipes on hand pulled noodles use various types of flours that's confusing from a chemistry perspective. Dough made from high gluten flour is mor
My oven heats up by putting on the grill. Yesterday I was making pie and the top burned a little bit. This happens almost every time. It happens at the moment t
I have never used frozen pizza dough before so I didn't know how long it would take for it to thaw out. I plan on using it tonight for dinner (in about 7-8 hour
How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.
I often need to hull and slice large batches of strawberries. But hulling by cutting a cone out of the top of the berry with a paring knife can be slow work.
My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge
What are the core differences between strawberry varieties? (For commercially available strawberries in North America and worldwide0) For example, strawberrie
Cobbler filling is simple - strawberries, rhubarb, splenda (sucralose) and some orange zest. Are there any other spices or ingredients that wo
I know that washing basil weakens it's flavor significantly. I often buy it from local supermarkets where everyone can touch it, that's why I just have to wash