Twice now, I've made the "Ultimate Tarte Tatin" recipe from the Food Network site. In both cases, the crust and apples worked out perfectly. And in both cases,
I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it. I cook either rhubarb or passion fruit with a few tablespoons
I'm super paranoid when prepping/cooking chicken, pork, etc...especially now that we have an 11 month old crawling around. So, I'm constantly trying to be vigil
I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta m
Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not
I have found out quite a lot on fruit leathers. I have researched on Google about them but from my research it appears everyone loves the fact they're nice and
While shopping in our local Asian grocery, I noticed a pile of fresh sesame greens, which I've never seen before. Is there a specific reason to cook these, or t
Pretty much always when I make yoghurt myself, the homemade version comes out much thinner, much more liquid, than the store-bought yoghurt that is used to prod
I have never cooked rabbit before, and my charts don't include rabbit. Are there food safety considerations speaking for thorough heating, as with chicken, or i
I don't drink milk myself, but among my friends that do, the one application where they find soymilk a poor substitute is the classic dish "mi
I've got down a pretty good honey/whiskey glazed gammon but previously I've always used it cold in sandwhiches or on meat platters. This even
Is there anything wrong with spraying PAM (cooking oil in a can) on real hot grill grates in a gas grill to prevent meat from sticking? My Dad practices this a
I picked my pears Labor day weekend like I always do but when I went to can them the following weekend only about 1/4 of them were ripe. Now the rest are all ve
Which beans have the most calories per dry-weight? Note: This includes anything someone might refer to as a "bean" and excludes foods that are perishable.
I decided to marinade some chicken for tomorrow night's meal but the only time I have to do it is tonight. Obviously it's going in the fridge for that time peri
I regularly take lunch to work which requires a leak-proof container. The food doesn't necessarily need to be kept hot or particularly cold. An example meal wou
I have made half-sour pickles successfully with the recipe in the first post of this chow.com thread, although only when the heel of bread is added to promote f
I made cherry sorbet according to a recipe, only to find that the cherries I'd bought have a strongly bitter taste to them (not unusual for cherries in my exper
I left a bottle of garlic stuffed olives out overnight. Are these still safe to eat?
Last year, I made a simple pepper relish out of some hot peppers that are grown on a local farm. The method I used was to saute the whole peppers for a short ti
I'd like to use a waffle cone, like used for ice cream, to hold hot liquids. I assume without modification, the liquid would soften the cone and break through.
When cooking chicken bought in pieces (quarters), what is the best way to achieve a dish that is without the bones? Should you pull the meat off the bones befo
I would like to brew a pot of tea and store in it a thermos to keep it hot overnight so I can drink it before getting out of bed. I've tried this approach and
I am going to cut some potatoes tonight for a dish I am going to make tomorrow. Will keeping the cut pieces in water immediately after cutting preserve them? Th
I have been wanting to try a nice red wine with fish and I'm not a huge fan of white. Recently I have been drinking Pinot Noir. But I'm looking for one more sui
If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal. How do restaurants chop up
Pork steaks can be (quoting Wikipedia): cut from the Loin, Leg or shoulder of the pig. When looking at a pork steak, is there some way that I can visually
The price of one kilo of mussels (blue mussels) here in my town is around 60–70 SEK (9–11 USD). I think that makes a large enough portion for two pe
I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the
I just seeded a pomegranate, and instead of red / deep pink seeds, the seeds are pale pink / white. What does this mean? Are they ok to eat?