I have a new cast iron skillet. It came unseasoned, but I seasoned it using the flaxseed oil method that seems the new (recent?) hotness. When I then cook bacon
I have never owned a pressure cooker, nor been in a kitchen which has one. But they have been a topic around the site and the blog lately, so I got curious. Whe
I've never made Turkish Delight. I've been looking at recipes and I've seen some using cornstarch and others using gelatine. As these two ingredients are comple
Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of B
I really love soup, and mine always comes out pretty badly - once in a while I get a good one, but generally pretty disappointing. Can anyone recommend a good
My boyfriend wasn't looking at the store and picked up a "Butter yellow" cake mix instead of "Golden Yellow." Do we have to make it with butter or can we just l
I've made soymilk several times using dried beans. I've done it using a pot of boiling water to cook the pre-soaked beans, blending in a blender, and straining.
I am planning on making a cheese fondue this weekend. How ever last time I made it the cheese (Emmental and gruyere) wouldn't fully disolve into the wine base.
I notice that professionals tend to always melt chocolate in a basin over steam to prevent burning. I have over time become lazy and melt chocolate in the micro
I am having difficulty determining whether Casu Marzu is illegal in the United States. There are reports of it being available, albeit briefly, in New York last
I live in a country where there is no chemical engineering done on the plants, so everything is completly organic. But i noticed the biggest difference in the p
I make jam all the time, using pectin. But the recipes only list a few dozen common fruits. Recently, I wanted to make crabapple jam or jelly, and I found a
I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are los
I'm a poor college student that doesn't know much about his knives, pots, and pans. Specifically is there anything that I can do to make my knives stay sharp lo
I'm quite new to cooking, but nonetheless I have been experimenting in the kitchen for a while to try and make some sauce from tomatoes. But a
Paratha: http://en.wikipedia.org/wiki/Paratha Flour:Wheat flour Dough ingredients:WaterSaltWheat flour I am planning to make this dough in the evening and
I followed this recipe for a quick "Danish" dough, at http://www.ezrapoundcake.com/archives/11051; scroll down to food processor dough. The ingredients were:
I like hot dogs, but I'm always conscious that they are a means by which unspeakable bits of meat can be made appetising, even when they get a fancy name like b
I heard on a TV show dark is just for colour and light is just for flavour?
I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to pr
Okay to begin with, I know this is an odd question, but I've been reading The Flavor Bible and they mention an experiment where they made pancakes, pureed them
It was bought in southern China. At first I mistook it for a ripening date..same size, color and similar shape. However it has a fuzzy and thicker skin. The ski
Possible Duplicate:What are some good resources for learning Knife Skills? I'm about to join some cooking classes but I'm totally gre
I'm new to this whole cooking business. Not - can only cook spaghetti bolognese new. More - "Frozen pizza? Nope - that's hard. Order in". However - there's hop
I attempted to make nougat today and it was an epic failure. The instructions for the sugar and honey solution was to mix it together with 2 tablespoons of wate
I see many chefs/people in food channels who use olive oil to fry stuff (like salmon). However, when I add olive oil for frying it quickly burns releasing dark
Yesterday I indulged in a real luxury, I had Giordano's Pizza, (from Chicago) delivered to me in Oklahoma. It takes two days notice and six hours to thaw the pi
I am trying to mimic Giordano's pizza at home, as stated in part 1 I need to learn how to make both the crust and the SAUCE. I think I can manage the rest... I
Does anyone know the type of place I can buy prime beef? Will I typically have to go to butcher or could I get it from a super market somewher
As a college student, I am working with limited cooking equipment. There are several outdoor charcoal grills however, which students sometimes have cookouts on.