I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which con
Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino roman
My wife makes popcorn by adding the corn to a pan, then tilt the pan and add oil until the popcorn is just covered. This seems to be a lot of oil. Does anybody
Is it possible to extract juice from these vegetables using a blender? How much would it take to produce 100mL of juice? Baby bok choy: Napa cabbage:
What happens to the brewed hot tea when it is left in a cup for some time (up to several hours), that spoils the taste of the drink and change its color? What c
To try to narrow the scope and help deduce an answer to this question, I'm wondering: Why does tea become bitter if brewed too hot or too long?
I have successfuly made a Lemon Drizzle cake (recipe at end) several times, but the last 3 attempts have all collapsed in the middle to some extent. One of the
Usually to extract juice from vegetable, we throw the vegetable into the blender. So, are there other ways that we can extract juice?
I have a hand held mixer similar to the one here, The egg beaters are straight forward, but what do people typically use the swirling attachments for? Do the
Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
Will the temperature become too high and will the popcorn burn? Can anything bad happen? Edit: Picture tells the tale. On the left, 5 minutes under pressure.
I reuse my green tea bags three or even four times with little to no loss in flavor. But it's a pain to reheat water to the correct temperature after I'm done
How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat? I have always made soup from the bones
How much vinegar can I use in a lollipop recipe without upsetting the "setting up" of the candy? There is a remedy for hiccups that uses sugar and vinegar as
I've made pasta before using 00 flour. I was about to use the same thing to make gnocci but I've noticed that none of the gnocci recipes mention the "00". Does
I just got a Large Big Green Egg with a nest. When I was at the store, they asked if I wanted one already put together, so I said yes. They gave me a nest that
I bought some overly salted Chinese food ( I did not know it at time) and took most of it home. Now I would like to get the salt out so i can it eat. Do you hav
I just bought a Global knife (GF-33) and the literature that came with it suggests using a ceramic honing "steel" rather than a steel one. Apparently steel coul
I was reading a blog posting about someone who visited Google's cafeteria and noticed the picture of a sign labeled 'Menu Labeling Symbols'. As I occassionaly
Someone recently told me that placing a wooden spoon across the top of a pot will prevent boilovers. Could somebody explain to me why this is the case?
I made a sponge cake using a recipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites,
I have a homemade non-dairy ice cream recipe that involves a snow of egg whites and sugars, whip, and the egg yolks. At this point, the recipe says "mix togethe
In Sous Vide for the Home Cook Douglas Baldwin gives a recipe for broccoli. In brief, blanch the broccoli, cool in an ice bath, then vacuum seal as a single lay
How does tea become bitter between the moment it is packaged and the moment I drink it? Are there any chemical processes that take place when tea is stored or b
I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: http://ww
I wanted to buy a large stockpot for canning tomato sauce and be able to use the same pot for the double purpose of beer brewing. I'm considering Update Interna
We started a Kickstarter project of creating an e-book with online videos to show you how to make sushi, from a master sushi chef. We are wo
I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into
Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also c
I tried a new chicken soup technique and am not quite thrilled with the results. The point of this technique was to achieve flavorful, tender chicken. Well, the