My bread recipe (from Artisan Bread in Five Minutes a Day) calls for waiting for the dough to double, then "fall." It never falls, though I cover the dough as
I'm making a simple syrup with equal parts sugar and water in a glass measuring cup and want to avoid dirtying two measuring cups. I want to measure one (say
I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs. I
I have this glass top burner for almost 5 years. It was fine until I cooked food in Aluminum Pot and Aluminum frying pan... the base of these pots leaft white m
I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what'
I found a box of lime jello that I have had for a while (at least 6 months). I made it last night, following the directions (boiling water, etc), and left it in
I recently had some spicy chicken teriyaki. It came with a side of what was just cabbage in some clear liquid. I've not had luck identifying it online, any id
Has anyone created a table of sodium absorbtion during brining vs. other contributing factors such as brining time, meat type, salt ratio, etc. I'd like to be
What are some good reasons for people to make their own pasta? Does it make it cheaper? Does it taste any better?
I know this question has been discussed here before, such as this question. But I am asking it again to share the video in this blog post. The video shows how
Backstory: I've never really lived independently before (even during college) and I've never really had to fend for myself much, so please forgive this elementa
Suppose I want to coat a random object in chocolate. (Because, let's face it, why would you not want to do this??) Can I simply buy my favorite brand of choco
Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're
Possible Duplicate:How to know whether the teflon coated pan's life has reached end? We have this set of teflon covered pots, how do
I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzare
So I have a wok that I really love using for stir frys / curries because of its high walls. I'm having a lot of trouble though keeping the oil from smoking. I
I'm currently planning on creating a sous-vide setup using an induction cooktop and a PID controller. I will be an Arduino micro-controller setup similar to thi
Is there a significant difference between using a loaf pan made of this materials?
Fudge is arguably the most delicious substance known to man. With its rich, creamy taste and seemingly endless variety of flavours, I can't be the only person w
I have a 1.2kg whole chicken that I wish to roast, on the packet it says it'll take 1h 28m at 200°C. The New Best Recipe book recommends cooking a 1.8kg ch
If you're making fudge, does it matter whether you use butterfat or vegatable fat? Or is it important to get actual, real butter? For that matter, I've seen re
OK, so I'm trying to make fudge. The recipe which I'm following doesn't give all that much in the way of directions. So I'd like clarification of a few points,
I'm making a toffee apple tart that has a shortbread pastry as its crust, and the author of the recipe says you can use milk or water in the crust. Which would
In most recipes/applications I've seen only the white part of lemongrass is used. Is there any culinary use for the upper/outer green parts?
I want to try to make anpan and I was planning to use this recipe for koshian for the anpan's filling. However, I do not have access to azuki beans. Is there an
The elderberry ice cream I made turned out a bit too sweet to my taste, so I would like to compensate it with an accompaniment of some sort.
I know that I need to cook beef for 15 minutes per pound (500 g) in the pressure cooker for well done. So one 4 pound (2 Kg) roast would cook for one hour. But
I followed this recipe. It follows the pattern outlined here but with different temps: Get milk. – I’m using 1 cup of 2% (no powdered milk). Get
There have been a couple of questions recently about making fudge, and a comment which came up twice in answers has got me wondering about something. (I'll adm
When I feed my sourdough starter and leave it out to make bread, it reaches max size in about 6 or 7 hours, then it begins to fall back. Is this the point at w