I know how to uncork champagne. However, I just got a bottle of prosecco with a tiny cork, and I'm not sure how to pop it. I can't grab it like with a normal co
I'm doing something really simple right now, sprinkling pepper over one side of a half-inch thick steak and throwing it in a pan of butter. But by the time it'
From Wikipedia: In addition, some foods (such as spinach) cooked on bare cast iron will turn black. How true is that, and why? Secondly, does it even appl
I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk. However, I was wondering if the milk w
I've read that because of the higher temperature specially vegetables lose more nutrients in a pressure cooker as opposed to a normal cooking method. Is this tr
I have read somewhere (don't remember where, long time ago) that tea enthusiasts clean their tea pots only with water and without soap. Additionally they only r
I have made potato pancakes / potato latkes many times and they've come out quite edible. However, they are very soft, sometimes fall apart easily, and have a
I've run across several slow cooker recipes that call for a slow-cooker time of 3 - 4 hours on low heat. I'd love to use these, but on work days I'm out of the
I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way
I recently ordered a French press (Bodum Kenya) and a ceramic conical burr grinder. I've tried this with two different decaf blends from Vermont Coffee Company,
Possible Duplicate:How can I grind coffee without a coffee grinder? I like my coffee super-fine. I've had some luck with using regul
I got a bunch of (dried) almonds in their shell today. I wasn't aware of how hard their shells were and I have no nutcracker. Is there any way to open them with
For the record this is my first post here, so hopefully it is on topic I do mean the fishy kind, not the strongman kind: I bought a kg of mussels but I have ne
I'm trying to figure out how to brine chicken wings (for hot wings) and have some questions about brine: What is the minimum and maximum amount of salt to wate
Recently I purchased a wok from a shop without asking too many questions. They mentioned that it needed to be seasoned, and I assuming, but not convinced, that
Salut! Using a hambone left over from the holidays, I made some split pea soup. The problem is that, deviating from the recipe, I added ham as well as the hamb
Ideally I would like a set to build a kitchen around. Knives and the most vital and commonly used utensils. The best kit relative to it's pric
For Xmas I was given a steamer. This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I under
When I was a kid, every month we would go out to a high-end restaurant or country club buffet for Sunday brunch. At these buffets, I would be confronted with h
My wife is from Italy, and she got me hooked on this absolutely gorgeous coffee called Lavazza Qualita Oro. I love it, but unfortunately getting a fresh bag her
What wine should be used for deglazing, e.g. a tomato sauce? Will certain aspects of the flavor (e.g. fruity, dry) be noticeable in the finished dish or is it j
Especially when there is sauce in the food. It seems the sauce heats less evenly in the microwave. I suspect the kind of flour used in the sauce is the problem
When I fry potatoes with only a small amount of oil, one side gets brown but the other side stays yellow. How can I make my fried potatoes with a reduced amo
I've made a batch of Dutch Stollen and I want to pre-bake them in the oven and keep them in the freezer. I was thinking of baking them to 70ºC internal tem
Can I prepare a pot roast in a foil container a few days before cooking? I also want to brown the meat and veggies, and add the stock and wine. Then place it
Occasionally it happens that I add to much creme fraiche to a pasta sauce. Recently this happened with a pasta that contained aubergine, courgette, white mushro
I am preparing agnolini alla mantovana and I would like to pair the dish with a second course and side in classic Mantuan style. source Mantuan cuisine is fam
This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are ther
I brined a ham over night and then slow baked it. Then topped with an apricot honey glaze. It looked and tasted just like pork tenderloin and was white meat and
I'd much rather throw the chicken in the pan straight from the freezer but I worry about the tastiness and tenderness. Looking for seasoned advice on this one.