I have leftover baked chicken breast. I want to know if I could reheat it on my gas grill and if it would still taste good after that.
when cooking a whole chicken to make bone marrow soup with, should I remove the skin before or after cooking?
I roasted a duck some days ago, and while eating, the meat on the carcass slowly turned a sharp red, much like an apple turns brown. I can't find any informati
I read that there are something called black garlic out there. What is the common usage of black garlic? What is the difference of its from common garlic?
So I bought a cast iron dutch oven. It doesn't say anything on the box about it being preseasoned or not. So I looked up some guides online to see if there was
I usually put some amount in a cup and add a very small amount of water to start mixing. This is usually effective as long as the amount of water is very small
Can cooked lobster meat (which I bought in a fish market the other day) be frozen and, if so, how? Was thinking just placing it in a Zip-loc bag and placing in
This was my mother's recipe that my sisters and I have made several years. They use to work now they go flat. We are going nuts trying to figure out why. Any su
I intend to cook some salmon fish over this weekend so that I can treat my friends and relatives. However, I saw this article - http://www.huffingtonpost.com/20
I am cooking French dip, using a chuck roast. And I ended up having to substitute a recipe (I didn't have a can of soup so I improvised). It took a bit longer t
I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and
From my conversation with some of my friends, they mention that using canola oil would be suitable for cooking a almost "Well Done" salmon. Also, it will make t
I've been trying to make macarons using almond meal, and they turn out very lumpy and grainy. Should I be using almond flour instead? Or doing something else to
I really do not know where to place this question but since this is food related might as well post it here. I am currently making a web appli
Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them
How can you increase/decrease the proportions of lactobacili and yeast in a sourdough starter. For example, if I wanted a more acidic bread, increasing the lact
I really enjoy snacking on steamed vegetables lightly sprinkled with some salt and pepper, especially broccoli. However I find that steamed fresh broccoli has a
What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve ei
I would like to know how I can make sugar syrup of 1-2 tar consistency and when it cools, it is neither crystallized nor too thin syrup? What quantity of citri
I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right
How do you choose between red wine and red wine vinegar in cooking? Likewise, how do you choose between white wine and white wine vinegar? The specific exampl
I saw some double walled glass mugs like this one and I am wondering if that really works in keeping the liquid warm. If not, is it just for the looks and m
I was about to write to a friend: "...but texture affects taste", when I stopped to wonder if this is in fact the case. After some research I'm still not sure o
I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at th
Last week I successfully made my own greek yogurt! I was and am very excited that I finally got it to work. But now the problem is, the yogurt I am making is ju
Is there albumin in milk, really? I did not realise that until I read about it recently. Then, how come I can drink fresh milk but not have hard-boiled egg whi
I have a bumper crop of jalapeno hot peppers that I would like to dry in my oven. I love to roast and grind dried chiles for Chili Con Carne or Enchiladas. The
For all my recipes I have been baking using convention plus fan assisted option and my bakes turn out to be good. But now I have moved to new house where there
I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
Hello I am cooking vegan today and I want to know, if I can use polenta to make some kind of food, that is similar to hamburger meat. ( I want to use polenta,