This question does not have to do with home brewing but I figured someone here would be able to answer. Does scotch whiskey go bad if kept in standard home fre
I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to
I did a fish rub for the first time last night. I mixed the spices and then put the thawed tilapia fillets right into the bowl. I noticed two problems: The spi
If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay
My friend would like to make a chocolate cake using this recipe: HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake. The ingredients: 2 cups sugar 1-3/4 cups al
My grandfather-in-law was born in England in the 1920s and fought in World War II. Somewhere along the line he acquired the habit of salting his beer before dri
Possible Duplicate:How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to m
I have a medium-end, drop-through burr espresso coffee grinder (a Solis Maestro Plus). I haven't cleaned it since I first bought it, and I thought it was about
I'm sometimes making my own béarnaise sauce, and it tastes great and has perfect thickness the first day after making it. But whenever I leave leftovers
There is a lot of information on how to tamp espresso before pulling a shot, so it's a little hard to make sense of it all. What I currently do certainly works
I made a delicious yogurt/cream/mint/garlic sauce the other day but the presentation was less than becoming. I simply roasted some garlic and mixed the rest of
I'm making minestrone soup (for the first time) and, on reading the recipe, it calls for chicken broth. Normally this is no problem, but my vegetarian brother i
I was making spicy clarified butter but wanted to avoid the flecks of red or black that can throw off the color of a dish. I decided to steep some basil and a
I recently decided to smoke and entire chicken so I dropped it in and kept the smoker around 225-250 for about 4 hours. I went in and sprayed it down with a li
Someone explained to me that I could increase the surface area of my herbs significantly when grinding them in a mortar with a bit of salt. It is indeed quite e
I've been trying to make white chocolate brownies by taking a normal brownie recipe and replacing dark chocolate with white chocolate. It doesn't work, though -
I work at a busy bar and every Thursday we have mojitos for $5. I am curious if there is some sort of way that we can pre make some of the drink to make the pre
Most restaurants in the US bring either biscuits or rolls to the table with your meal. What is the difference between the two?
I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture. The procedure was basica
I can not find my favourite hot dog relish sauce recipe but it included cucumbers, cabbage, peppers, and onions. I know it had tumeric as it was yellow but I am
I just made Ina Garten's Outrageous Brownies last weekend and I omitted the "rap" step: "Bake for 20 minutes, then rap the baking sheet against the oven shelf t
I made Swiss chard rolls last night and when we would bite into them there would be this gritty bite once in a while, almost like biting into a small gravel. Sw
I like to fry and cook cubed bacon for various dishes, but I sometimes have a hard time cutting through bacon, especially where the fat meets the meat. The baco
When shopping at a supermarket or a farmers market, how can I tell which jalapeños to take home? I want them hot and ready rock that very day. Do they ge
I have made jelly using both Jello and agar-agar seaweed. Jelly made with agar-agar is firm. Using concrete-pouring terminology, the agar-agar jellies that I m
Not been into French cuisine much so I started to try to make the mother sauces for some fun. I cooked up some chorizo in clarified butter and used that fat to
I would like to experience more Indian food but I need recipes ideas and to learn some more cooking techniques. What are some good cookbooks
What is the advantage (if any) of finalizing a stew or other slow-cooked meals in the oven instead of on a hob? A lot of recipes tells you to set the pot in th
I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however
In many place like blogs, facebook I have seen the following picture describing different types of coffee. Is it accurate? Also one thing I do don't understa