I would like to cook a pot of seafood chowder today but it's Christmas, the stores are all closed and I forgot to pick up horseradish. Is there a good substitut
I just roasted a small chicken, and after taking it out of the oven after about 1 1/2 hours, a large amount of watery, red fluid leaked from the bird. Did I s
First off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree. This question really consists of t
I tried the following recipe. http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta The result is tasty, but the sauce looks nowhere near the image. It i
I live in Madrid and am about to run out of hazelnut-flavored coffee beans brought over as contraband from the last time we visited the States. I am desperate f
I am from Santiago, Chile. Here, there's a rumour that smashed (ground) flax seed loses its properties in around 4 hours. Do you know anything
Can I make crackling from cured ham skin? I have a cured ham, which I have removed the skin to glaze. Can I bake the skin and make it into crackling?
I have a very large joint of wild boar that I'm intending to roast, but none of the recipes I can find have in mind the size of joint I'm about to cook and I'm
I like to cook stuffing in the bird because I think it imparts flavors you just can't achieve cooking it out of the bird. The problem is, it's virtually imposs
How long will a glazed ham last for? I have a ham, which I glazed. It was in a vac pack, and does not expire for 2 months. Since I have removed it from the
I have had great success making seeded bagels; I boil the bagels in water with baking soda and a little sugar, and any kind of seed sticks to the outside and ba
Possible Duplicate:What is the best cut of beef to use for stews? I had a conversation with a cruise passenger on my most recent vaca
I am an amateur hobbyist cook. So a lot of the time I will toss in a dash of something, taste the dish, and add a bit more. Experimenting sometimes with disastr
I boil my potatoes and drain them, set back on burner a while and they are still so watery when I mash them I don't have to add any liquid. They are so transpar
I have found several recipes online for making doogh or ayran (I love this stuff sooo much), and they all seem to involve diluting greek yogurt with either wate
I enjoy adding beer to a pot of chili for taste, but at times find the end result is too soupy. What's a good way to thicken it without overcooking or compromis
Many recipes online are correct, but they are very difficult to translate from one language to another. Google Translate, for example, does not translate recip
I check the temperature of my Hamilton Beach roaster oven with a thermometer And there was a difference of 45 degrees. I borrowed a roaster oven of a different
We are currently preparing to bake bagels after a recipe by Cynthia Barcomi. Strangely, in that recipe she uses both dry and fresh yeast in equal amounts. When
I am doing chapatis with quinoa flour. How can I remove or hide the bitterness of the quinoa? There are several constraints for the solution: no egg, wheat, so
Is there any difference between a given cream and mix of different milks resulting in the same fat percentage? For example, is there any difference in a half-a
I have so much trouble getting a rectangle the right size when making multiple loaves of bread. It's always too long or wide for my bread pans. What's the tric
Got a Debuyer Mineral Element Pan for Christmas. It has a thin coating of bees wax. I thought it would be nifty to preseason the pan with flax oil and get an aw
I'm undecided between buying an oven stone, or a pizza oven (like http://j.mp/YXeiTr). I can't find any helpful suggestion - does anybody have any comment? I'm
I make Swedish pancakes for my family every Thursday, as per Swedish tradition. Fresh from the frying pan they are crisp at the edges and very slightly crisp on
I've heard of the Mise en Place principle in professional cooking which means literally "everything in it's place". Professional cooks applyin
I've heard from many sources to check beans for stones before soaking/cooking them. I've been cooking with beans for years (mostly black beans, chickpeas and l
I try to be careful to avoid hydrogenation and artificial sugars when I buy food products. Hydrogenation seems easy - if it mentions hydrogenation in the ingre
I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe: http://www.foodnetw
What is the difference between Milk Chocolate and Dark Chocolate? Does Dark Chocolate not have milk? What are each made out of that make them different?