I have heard of a new trend for recipes involving breaded chicken meat. Instead of using random eggs, the eggs laid by the very chicken you're preparing should
I recently tasted Korean fried chicken and I was surprised at the crispiness and texture. It's unlike anything that I have had before. I looked up some recipes
What makes meat red? At first I would think it is the blood, but most packaged meat doesn't seem to be bloody per se, and plus, different meats (chicken, beef e
When making chocolate chip cookies, I forgot to add white sugar while I was creaming the butter and brown sugar. I creamed the butter and brown sugar, had just
What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dre
Can I use any of the various attachments for my Kitchenaid stand mixer to make peanut butter? I was thinking one of the different grinding attachments might wor
I purchased a head of garlic and I have 2/3's of it left over, I am storing it in the fridge in a ceramic covered dish (made specifically for garlic :) a gift f
Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) f
I am experimenting with home made sausages. Grinding chuck to make the sausage. Typically I pass it through the grinder 2-3 times (kitchenaid grinder, small di
If I need to melt margarine on the stove and have no pots or pans available, can I melt it in a thin disposable aluminum pan directly on the burner (on a low fl
I ran across this article that originally appeared in USA Today in 2006. The author makes the claim that the label is unregulated and that manufacturers can sim
I added too much water in my box cake mix and I already mixed the 2 together. What can I do to save the cake? Could I add another box of cake mix to the batter?
I have a sparkling new ice cream machine. The first batch, Philadelphia-style plain vanilla ice cream, worked perfectly. I decided to try a sorbet, and made Leb
When making a green salad, I have taken to grating carrots instead of dicing them so they will mix better with the leaves. I can't grate tomatoes. No matter ho
I hear some chefs saying on TV: "Don't cut your vegetables in the salad too small, because the smaller you cut them the more vitamins are lost." Is that true?
Yesterday I tried making French fries, but they were not crispy. I heard that if I use 2 spoonfuls of Mobil oil with soybean oil, the fries will be much crispi
I have recently started venturing out on Sunday to our local farmers market, where there are a large number of people selling various fruits and vegetables. I
What are some key points to store coffee to preserve freshness? Different methods for whole beans vs ground?
This banana bread recipe calls for applesauce and it's not something that's available at the stores here. Will it be okay if I just leave it out or can I use a
I'm looking for a good recipe to make a chocolate fudge/syrup style sauce that will not freeze solid when placed in the freezer, but rather retain its "liquid"
I'm looking for a recommendation for a waffle iron with interchangeable plates for butter galettes. I have one but it's over 30 years old, falling apart and ru
I've heard that the white part of an egg cooks (solidifies) at about 63°C (145°F). I've heard that the yolk cooks at about 68°C (154°F). Is this
I need some help in buying a toaster oven: My needs are primarily to roast/grill vegetables, occasional baking (bread, brownies, muffins). I am vegetarian and
I melted once a chocolate bar and decorated with it my eclairs, while it was hot and melting, after putting them in the refregirator, they cooled fine, but they
I just discovered the existence of the seven-layer salad. It looks nice to me, but when I was looking for recipes, one thing caught my eye: all recipes that I c
If I want to make a shrimp salad, I put the lettuce and other raw vegetables on the plate, cook the shrimps and put them on the veggies. However, after a minute
So I got this great sounding recipe, but it only contains the ingredients, not the method. I am lucky that I don't have any problems putting it together by myse
Given the recent research on the taste of metals in cutlery (flatware) and their potential food pairings, is there any food unsuitable for stainless steel, or i
Why is water often added to the eggs when making an omelette? Also, is there a recommended amount of water?
I have several bags of quality coffee beans brought from Costa Rica. Their best before date is over a year ago. I just grinded and made a pot of coffee of them,