Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisati
I am making my own flavored vinegar for the first time and most of the recipes call fro white wine vinegar but it's hard to find and expensive. Would white dist
From what I understand, the cooking process melts the collagen, turning it into gelatin and making the meat more tender. However, the process also tends to coo
I just harvested some scallions from the garden, where it's getting bit chilly (late November in Seattle). After chopping them, I realized that their insides w
In two "old school" Italian restaurants in New York, USA, I've ordered penne with sausage and broccoli rabe. Both times the pasta was served with a good 1/4 to
Possible Duplicate:How can I make my pumpkin pie thicker? The pumpkin pie of my childhood was very dense, not like almost all pies I
Why do I have residue at the bottom of my tea cup? I've tried bottled water and tap water, and the result is always the same. I've tried many different brand o
Possible Duplicate:What is the sign of mozzarella being old? It's vacuum sealed, and the cheese looks fresh. Is a month a big deal?
I forgot to put flour into my cookies (though I was careful to remember the oatmeal, and I blame the lack of flour on that). They are absolutely delicious, but
In my first attempt at making jelly, I seem to have veered off course. I'm following this recipe for Cranberry-Pepper Jelly: Ingredients 3 red bell pe
I'm trying to cook carne asada chicken (hope that doesnt sound too strange). I'm trying to make the perfect marinade for it. Here's what I've tried so far: 3 t
Because the liquid is so full of apple flavor, I usually cook it down into a caramel and put it into the pie filling. I'm not sure this is
Quite a lot of the time I'm able to get large parts of seeds by hitting the shell against the ground. This causes bigger cracks in the shell than the seed, I ca
I'm struggling to find a solution for my apartments coil stovetop and its uneven heating. I've never run into the problem until I started working on my holiday
My question is exactly the reverse of this one: Substituting Dried Shiitake Mushrooms for Fresh I have a recipe for vegetarian gravy which calls for 8 dried sh
My normal cooking method for Brussels sprouts is to steam them in a microwave steamer like this: I usually get a bag of the pre-cut sprouts, but this year I
I brought a 3 KG yogurt store in a container. The container mention to store it at temperature between 2 degree to 7 degree. So, I put my 3 KG yogurt in the fr
I forgot to buy twine for tying my turkey's legs together. How important is that? I've heard that it's mostly for presentation, but it may also help prevent t
I've recently come in to a lovely cast iron ebelskiver pan (pictured below) and would like to try to make some ebelskivers. The problem is I don't have a g
I want to double the key lime pie recipe and put it in a 10 inch pie crust instead of a 9 inch pie crust. How much do I have to increase the baking time? The pi
Possible Duplicate:How to peel hard boiled eggs easily? I just came back from the kitchen where I was preparing a dozen hard boiled e
I have been eating beef burgers from various different shops however having asked them they ALL use the exact same brand and product. Here in east london uk th
Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy". Now, I don't know whether they add cream, or yogurt, or coconut mil
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third p
I have some live clams in the refrigerator that I would like to freeze because I will not be able to use them in time. My question is, how will I know which are
I just bought a fancy Cuisinart 12 cup machine and some fairly pricey freshly ground coffee. The machine came with a scoop that is equal to 5 g (1 tsp). The m
Possible Duplicate:Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort o
"When boiling lobster, how do you tell when it's done? Is there a rough estimate of cooking time (eg: time/ounce, etc...)?
My ice cream is great tasting but it gets very hard over time and has a lot of ice crystals. I realize that I have to freeze it faster to reduce the size of the