I have heard from several sources (some of them including people from SA chat) to not wash a baker's couche. They do not need to be washed because generally the
I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never
I have a Keurig machine at my home and in my office at work. I use them roughly 1-2 times a day, but today I started to think about the Keuri
I had a go at making a gumbo last week, and it went really well. The only problem was that the okra proved to be fairly difficult to source (after several super
When grilling is not option, but broiling is: Can a broiler + broiler plate function as a substitute for a grill when making kebabs? If so, what must I do to p
After having a cup of Chai Tea Latte from Starbuck,I decided to make a cup of Chai Tea Latte by myself. I've bought the spice from India store, however, they a
I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have
I am in the habit of using vanilla extract but I would like to start using whole beans sometimes. They are expensive and if I buy them online I will have to hav
In his answer, @hobodave describes the three grades of beef available in the States: Select, Choice, and Prime. He further points out that most supermarkets onl
Some ice cream around here is marketed as the flavor "Mexican vanilla". It seems sweeter and has obvious vanilla seeds (or something that looks similar). Is th
Making yogurt from a small quantity of live culture yogurt can be gussied up using cinnamon by adding the spice to the milk prior to boiling it. Is it possibl
Specifically, if I work from a started paste that require adding coconut milk, what would be a good substitute?
I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour,
I recently stated making my own chocolates. (No bars, but filled chocolates and pralines) I also make the filling myself. Now I have a question about the lifet
I have read it countless times, mostly in baking magazines: "This recipes always works!", "Always turns out great!" etc. Of course I know that you can fail at
Possible Duplicate:Is it possible to make Sour Cream at home? I make yogurt by adding a small amount of yogurt to milk, heating it sl
I'm trying to purchase some of these cocktail/martini glasses, but I can not find a name for them. If you search martini, you get a traditional martini glass (
My friend was telling me about a habit in the Spanish culture (I'm not sure if it's done elsewhere as well) of leaving the avocado seed inside when making guaca
Quite a few recipes require tossing cheese with some hot ingredient until it melts (like pasta), or melting cheese into something (sauce, soup, etc.). Usually
There's another question about the difference between artificial and real vanilla extract, saying people can tell the difference, but perhaps not in baked goods
In the accepted answer to this question, it was said that bourbon can make a half-decent substitute for vanilla. I fail to understand how because the primary fl
I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmeri
I am extremely bad at getting the seeds out of my vanilla beans. So I started putting the "used" beans (which still have at least 1/3 of their seeds) in a small
I like the red onions in my toss salads. Seldom do i use a whole one, because they are usually so large and i want to know how can i keep the already cut onion
I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My
I tried making my own vanilla extract a few months ago. Normally, it should be pretty dark (almost black). Mine isn't, as you can see: (full-size image) What
I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
I have some recipies for green smoothies, where some of the ingredients are for example "1 bunch of spinach" or "1/2 bunch of spinach". The spinach I've found
I am planning to bake some Banana Muffins. The recipe calls for mashed bananas. From my experience I know this can be tricky, because when mashing them by hand,
I think that I've undercooked my steak... There are little lumps of fat inside the steak. Should these be melted into the steak? Or is it OK if it's still white