In the past, I've usually stored homemade ice creams and sorbets in reusable/disposable plastic containers (e.g. Gladware), but I've busted more than a couple o
I am planning to make a sorbet from a cordial which I'm going to make (essentially a flavoured syrup). What proportion of sugar to water to I need to create a s
Suppose you brine fish e.g. tuna and then eat the tuna raw i.e. uncooked. Would salt have penetrated completely into the tissues or would only the surface be s
Possible Duplicate:Resources for reheatable meals, specifically fish?How long can I store a food in the pantry, refrigerator, or freezer?
My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, w
I'm in the US, looking for bacon like they have in the UK and (possibly?) Canada. However, if I ask for Canadian Bacon, I receive what is basically a processed
I always use frozen chestnuts to make marrons glacés since I can find those all year long (not only during winter) and because they're already pealed. I
As summer has finally arrived, I am planning for a picnic involving grilling. We have some parks around here, with the tiny grills on the ground. Can someone gi
I am planning to buy a laser thermometer to measure the temperature of melted chocolate for tempering it. As I have found out, the thermometer I want to buy has
I have found what sounds like a delicious recipe for salmon and brown rice . This is to be cooked in a rice cooker . The brown rice is to be cooked as usual
I seared a 6 lb pork roast, put it in crockpot, then forgot to turn it on for about an hour. Then turned on low and will cook 8hrs. Is it ok?
If I'm rising dough for a really long time (at home), what techniques are there for keeping the surface moist? What I'm finding is that the crumb comes out as
I don't have much theoretical knowledge about wine, but I like the taste. So I often get a random bottle from the wide selection at the supermarket, avoiding on
I am thinking about buying a larger amount of Parmesan and freeze it for later use. Is this possible? How long can I keep it for? How is the taste/texture affec
When professional bakeries or companies such as Dunkin' Donuts or Panos create their dishes, how do they make sure the end product has the same look and taste a
I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven. From what I understood it had to do som
I have this non-stick tefal cooking pan which works great - nothing sticks to the telfon part. The only problem is the silver metal rim to the pan - it just ge
I bought a couple of packets of frozen fries and I absolutely can't fry them. My only option is to bake them. I have access to oil if necessary. How do I bake
I make pizza in a baking tray in my oven. My question is where do I place my baking tray in the oven, the bottom top or middle? The resources I have seen so fa
Possible Duplicate:What styles of barbeque exist in American cuisine? There are many different techniques, practices and (of course)
Fresh mozzarella is usually sold floating in whey, and feta cheese is often sold soaking in brine. Once I've opened the container and used part of the cheese,
I have a few recipes at home that call for adding both baking powder and sodium bicarbonate to flour in a cake. Given that the latter is the main ingredient to
I have some Ultra Clear rice protein powder that is a few years old that has never been opened and has been constantly refrigerated. Is it still safe to use? I
I know using spices while cooking is often subjective and you would use spices that you deem appropriate for certain dish but it is undeniable that when you do
I have a Char-broil gas cast iron grill. This is one of the style where the flame is under cast iron pans filled with lava rocks rather than cooking the food d
What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of sm
This is a maxim that I hear frequently, especially as a defense of cooking methods that don't produce a lot of aroma: if the aroma is in the air, it means it's
I am aware of many of things that bacon has going for it. It is high in fat, high in salt, and smoked. But taking a potato, frying it, covering it in salt, and
I have a cake recipe that calls for 1/2 cup of sorbitol. I would like to use stevia instead since I am concerned about the side effects of sorbitol. How do I ma
I use this silicone muffin pan to cook things in the oven. It's supposed to be non-stick, but actually food sticks to it quite a lot. Often I can just scrape d