We are planning a traditional Hungarian Goulash dinner, and apart from egg noodles, would like a vegetable side-dish to accompany. It's late O
I have some cooking chocolate and I have some chocolate seashells. I've had the chocolate seashells for some time now and I want to use them because I don't wan
I prepared a spiced wine according to a recipe last night using Cabernet with a mix of Pinot Grigio and Rum. I suspect the Cabernet caused it to come out on the
I will be making Pumpkin cheesecake bites for Halloween using this recipe. I already made a trial batch and it came out quite nicely, except for the fact that c
A random thought: can you shake an egg vigorously enough to beat it inside its own shell? Aside from this patent I can find nothing about this. Any thoughts, r
I've been experimenting with flavoring olive oil using dried herbs. So far, I've only used dried herbs in my home infusions because I have read a number of art
I'm trying to extract a double shot, e.g 60ml in 30 seconds. I always seem to go over and get 100ml+. When I use a finer grind, the coffee tastes burnt... It se
I have tried and tried numerous recipes for lemon pound cake. None of them taste very lemony. I tried adding extra lemons n lemon extract but no real differen
This is a bit of a strange question, but I thought someone here might be able to help. I am trying to make some cupcakes, scones or similar to display on a hom
Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial
When I was a little fellow I lived in the southeastern part of Pennsylvania. Many diners that we ate at had a fried chicken that had just a thin crispy amber co
I'm planning to cut into small cubes and place raw on the pizza before putting it into the oven. I wondering what cut of steak would be good for this purpose.
Are there other names which mean essentially the same thing. If there is a univeral process that goes into the making of a chowder that distinguishes a chowder,
My homemade quesadillas made with flour tortillas always come out hard, dry and crunchy instead of light and crispy. I spray the tortillas with a little Pam
I have the following recipe to make 1 -1/2 pound bread: 3/4 cup warm water (110 degrees F/45 degrees C) 1 cup sourdough starter 1 1/2 teaspoons salt 1/4 teaspo
Which is to say--narrowing things down--do the two actually have any mutual enhancement effect, such as, say, in the manner in which salt can fool the tastebuds
I have some plums that have started to go soft and squishy. Would they be OK in crumble / crisp / cobbler type recipes? (I can't taste them before cooking beca
Can I substitute green Harissa paste for Thai green curry paste in a chicken curry and in what proportions?
With the U.S. holiday season soon upon us, I've been anxious to start making my annual batches of Leckerli cookies (a Swiss cookie, flavored with cloves and can
I have a recipe for apple pie I want to use. The recipe asks for a cast iron skillet. Can I use a regular skillet in the oven instead of the cast iron skillet?
I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However
I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is: For hand pulled noodles you need: Bread flour (wet gl
I made salsa last week, and processed the jars (quarts) for 20 minutes (may have been 25, I forgot to note exactly when the water started to boil). I got my ti
I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected
This seems to always be the case for me. Any time I'm marinating a salad or pickling vegetables it always seems that the raw onion bite is very much diluted af
Is there a way to tell if my pumpkin is ripe enough to make baby food with? It's very hard when I cut into it and the inside is a little like spaghetti squash
I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool
For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to ac
I buy ricotta in large quantities (1kg) and I'm always throwing it out when it gets yellowish on the top border, and I'm pretty sure that yellow stuff is toxic.
In many high quality ready made popcorn, the popped grains are almost perfectly round, while home popped grains are the usual irregular shape. How is that love