I have tried to make Teriyaki steaks (beef) and they come out dry and hard. They have been marinated with the Teriyaki sauce as instructed by various recipes bu
I want to try fish (either fillets or whole) baked in parchment or salt. I have found several recipes but they specify a certain weight fish. How do I adjust
I've got these nice chicken breasts, pre-marinated, from the supermarket meat counter. There was a little sign on 'em that said "Great for pan searing!" (Is th
I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste
I recently learned about Indian lemon pickles. There is a lot of variation between recipes but the ones I am trying consist of chopping lemons or limes, addin
I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanu
I've fried bananas in a pot with some butter, but they remain soft and I would like to make them more crispy. Should I use oil instead?
We did a few experiments last year with salmorejo, a cold soup made of very ripe tomatoes and bread, very similar to gazpacho. We noticed that while blending,
I bought a 24 cup cupcake pan from a restaurant supply store because I am baking cupcakes for my daughter's wedding. The cups are regular size, just in one big
I need to frost a cake and cupcakes with a cream cheese frosting for a late morning party tomorrow. I do not do a lot of baking so I'm concerned about when I sh
I have a gas vertical water smoker that I got from Cabela's earlier this year. I've had some success smoking a few different things: whole chickens, baby-back r
I am trying to find a good way to freeze chicken pot pies...I am assisting a person that is low income next week and we are working on making healthy meals for
I decided to make pickles following a recipe that our crop-share association (CSA) suggested: Three Secrets To Crispy Pickles, And A 'Lost Recipe' Found. After
In copper-bottomed cookware, can the stainless begin to thin and allow the copper to leech through? My potato pot has discoloration at the bottom that another p
I recently realized roasted red peppers make so many of my dishes pop, but it's a pretty pricey ingredient. A small jar costs three bucks and a big jar is seven
Knife Skills Illustrated: A User's Manual suggests that knives can be cleaned with hot running water alone. "With sufficiently hot water, soap should not be nec
We tried everything and there is no easy way to peel bell peppers without doing it with a very sharp knife. Peeled bell peppers are easier to digest (if you or
I have a lovely rhubarb plant in the backyard. It grows like a weed, as rhubarb is wont to do. On occasion, I like to slice off some stalks and bake myself up
In China, where I live, most pistachio nuts sold on the market have very white shell, and yellowish skin and flesh, like this: Today I read some articles cla
When eating or preparing fruit and vegetables, you should wash them beforehand to get rid of pesticides, bacterias, fertilizers, etc. However, I notice that I (
I make fruit smoothies often, and started off adding sugar. I'm looking for a more "natural" sweetener though. I know I can use honey, but it adds a distinct ta
I know raw eggs should be avoided, especially by sensitive people (children, pregnant women), as they may contain salmonella. Let's say I make a big tub of ice
I've been having some trouble cooking quinoa. I know that it needs to be cooked for long enough so that just the spirals are left, but the quinoa can often dry
All, we're in the market for a freezer. It will be in our (converted) garage, and due to our space constraints we want a self-defrosting upright freezer. I f
In Vietnam, fresh noodles are easy to find, however in Australia, the nearest substitute seems to be plain (and dry) rice vermicelli noodles, which do not have
This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques. I like pickle
Short of looking at the "best before" date on the package - how can I tell if my mozzarella is ok to eat? Would it smell bad, or can it be "dangerous" anyway?
I have a couple santoku knives that I use all the time cooking. A friend of mine has a kohaishu knife. I've tried to use it once or twice but it wouldn't stay
A little while ago I made cream cheese and jalapeno filled pretzels. I used a standard, mall-style, pretzel dough. The filling was cream cheese, cheddar chee
I've never been too keen on alcoholic beverages since trying things growing up and not liking them. However, I try to keep an open mind and wo