The wikipedia article for the cup unit identifies two different measures used in the US: a legal cup of 240ml and a customary cup of ~236.588ml. Similarly, the
I make chicken stock fairly regularly. I know it's supposed to look like jello when chilled. My question is: why? Mouthfeel? Body? Why do we want a gelatino
I regularly reuse my tea bags, sometimes over as much as a five hour span. I am sure that there are limits to the safe re-use of tea, but I can't find any USD
From: http://en.wikipedia.org/wiki/Maida_flour Maida has been linked with diabetes[10] and known to cause blood sugar imbalances, have negative influence on
I bought a tray of eggs recently. They aren't old, I have them in the fridge, and the date stamped on the egg says they are good for another month. In two eggs
I was told it's bad to use glass lids on pots that don't fit because the metal against the glass could shatter it. Is this true?
I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two. Recently, I've managed to come across a local garlic grower
My mom will be traveling via plane this holiday season. She has a frozen apple pie. By the time she arrives at her destination (my sister's house), the pie wi
I tried this recipe with good results. http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html So I decided to make pla
I am trying to start doing more prep work in the beginning of the week due to a busy work schedule. We love eating pico de gallo on omelets. Was just curious
I love pitas, but I've never been able to wrap them properly. Whenever I attempt to wrap them they always come out in a crescent-moon shaped, making it a lot mo
I am trying to figure out the best way to shape my cream puff shells into a volcano shape for baking. Any suggestions? Thanks!
I help and elderly friend who has asked me to pre-prepare some vegetables for her. This way she'll be able to cook them for herself later. I would like to kno
We were eating brie cheese last night, and someone asked if the rind was edible. I was tempted to say "yes, it's not plastic". But then I realized that while i
I've always thought that vanilla and espresso would be a good combination but the problem is: I don't take sugar! I understand one can buy coffee flavoured bean
Having a poor track record of making cheese sauces, I'm determined to do it right at least once in this decade. I read that one should use "low heat" only. T
I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamb
I have a professional vacuum sealer, which removes the air, and seals the bottle, or container. Will this work with wine, or does the wine degrade once it has
Approximately how many servings of meat can be gotten from one rabbit? For argument's sake, let's say the rabbit is about 12 weeks old and raised as a foodsour
I have a decent Kithchen Aid food processor, and I am wondering if using it on frozen fruit would cause undue damage to the blade.
Title says it all: How do I determine the alcohol content of a mixed-drink (Cocktail, Longdrink)? Note - I know the alcohol content of all ingredients.
I am planning on making a sweet potato gratin. Can I slice the sweet potatoes the day before and keep them in the refrigerator?
I am making a lamb-based pinot noir sauce a day ahead of time. The sauce is finished with butter. Should I finish it when I take it off the stove? or when I r
From here: http://en.wikipedia.org/wiki/Biscuit according to American English dictionary Merriam-Webster, a cookie is a "small flat or slightly raised c
I have tried to make Tiramisu chocolate mousse from this video many times. The chocolate mixture turns out great. With the egg yolks I add grape juice instead o
If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack? I don't want to make
Similar to the question: Why do drinks drunk from a glass instead of a bottle taste differently? Where the top answer notes the logic behind each glass for a pa
I made a 'cream' soup using silken tofu, vegetarian soup stock, (pre-packaged) fried onions, and a bit of white balsamic vinegar. It was pretty good but had a
I'm 16 and I'm making lasagna for my family tomorrow. I have got mince, onion, white sauce, red sauce, lasagna sheets, tinned chopped tomatoes, fresh tomatoes,
Currently, I am using condensed milk together with whole grain cereal. So, I was wondering if it is possible to use other type of milk - such as low-fat milk po