My husband is constantly storing opened blocks of cheese in the same container as his summer sausage, also opened. He insists that they don't need to be separat
How do I choose the appropriate drinkware for cocktails? Is there really a difference between something served in a highball or shaker glass, and something s
Curries or baking, I use coconut milk/cream often with my share of failures. I put it down to the variations in fat content between brands or when measuring out
Does liquid glucose contain fructose in the same ratio as high fructose corn syrup?
Is it possible to boil semolina or rice in milk in the microwave? The problem is that milk will boil over, but I wonder if there are some adapted pots for
I would like to infuse alcohol (gin specifically) with basil, but basil is quite a fragile plant and doesn't seem to react well to sitting in booze for a few da
How to quickly prepare fresh snails? I've heard snails must be soaked in salted water for a few hours in order to remove the mucus but a friend of mine suggest
After reading through the cookbook thread from front to back, I bought a couple of the recommended works, including How to Cook Everything by Mark Bittman. I we
I don't get it. Do they have some chemical leaveners in them or something? I just had a slice tonight and upon complementing the chef on its lightness, was to
You've got a cocktail party and need a supply of crushed ice through the night without having to continually bring out the blender. Leave it out and it melts q
Vodka is supposed to be odorless and flavorless (with the exception of flavored vodkas). So if I switch to a dirt-cheap vodka, can I save some money? Is there
I have been looking at some of the low calorie brownie options online and have not found one I can sink my teeth into, without worrying about my hips. So I deci
I'm confused by drink recipes calling for "Angosutra bitters". Is "angostura" (as in bitters) a specific flavor combination? Or is "Angosutra" a specific br
Sometimes I end up with a nice even coating of sugar on my lemon drop's rim (it's served in a martini glass). But most of the time the sugar is clumpy and uneve
I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling
When making Thai green curry should the fresh lime leaves be torn in to big pieces and then taken out when ready or shredded so that they can be eaten ? I hav
Does placing a metal spoon in an open bottles of bubbles, sparkling wine & Champagne help keep its fizz ? If so why is this ?
A friend of mine butterfly cuts (in half lengthwise without separating) his hebrew national hot dogs before grilling them. I don't notice a difference in flavo
Is fresh ginger a good substitute for galangal in a Thai Green curry? (I cannot get fresh galangal here anywhere) Would I use less or more ginger than galanga
I am making vinegar by mixing vinegar (containing the mother) and wine, and then allowing fermentation to occur. I am wondering how to calculate the final % ac
I tried making dashi for the first time today, but I think it wasn't very successful... I didn't have kombu so that might be a problem. I ended up adding a lot
This is a Indian Sweat dish, there are many recipes on the internet. I need to know how would you prepare it, what would you add to make it ta
What type of whetstone should I use for sharpening knives made of VG-10, A2, D2, S30V? More specific, for each step (grinding/sharpening/honing): what kind of
When slow-cooking something like shin of beef in a gravy, what is the difference between cooking it on the hob and cooking in the oven? I tend to use the oven
I was making baked pita chips as a healthy snack. What I do is mix olive oil and a dried herb seasoning blend, spread that on the pita bread, cut it into triang
I know it's completely basic, but I've been reading up on alternative ways to make chicken wings (admittedly because I've been trying to find a similar recipe t
I need a new pan for non-stick applications (eggs) and I want to try using a well-seasoned iron or carbon steel one. I use an induction stove. Normally, the a
I have a forged iron pan, and I used linseed oil to season it in the oven. The resulting seasoning peels in places. Also, it is not really non-stick, once food
My wife tells me I should be putting aluminum foil on the grill and BBQing the chicken kebob on that and not the naked flame. She cites that it won't get burnt,
Can I use lime instead of lemon in my choc chip cookie recipe? It calls for 1/2 teaspoon and I have no lemons. Would it be better to just omit or use 1/2 teaspo