Food bits get stuck in this. Simply washing it under tap doesn't help. How to efficiently remove the stuck particles from this scrubbing pad? Don't have a dish
I use double-action baking powder to make waffles. If I bake the waffles immediately, they rise nicely. However, if I bake the waffles more than 3 hours after m
I see some chicken places advertising that their chicken has never been frozen. The suggestion, I suppose, is that never-been-frozen chicken is better. Is there
I made chili last night and it is way too oniony. I know you can use potatoes to make things less salty; any advice on making already made food less oniony?
I recently did a short cake decoration course and we rolled out fondant to prepare cake boards and then cover the cakes with fondant. The work surface there was
I have been cooking regular white Basmati for years and have perfected the method to get it to perfection (solid, tender, not mushy). Recently, I decided to t
Since it will be cold for some time, I was thinking of using my detached, unheated shed to pickle some veggies. But another thought I was having was to actuall
If I just want to make the simplest roasted cauliflower, what is the best temperature and roasting time? I have never roasted it, only boiled and fried it befo
Assuming a big city on the Easter Seaboard in the U.S. with a fresh fish market, what would you say are the best bets for sushi-grade freshness when it comes to
I have a recipe that asks for 2 sprigs of thyme. How much dry thyme do i use as a substitution for the fresh? Or what does 2 fresh sprigs of thyme measure, a ta
I'm planning storing some wine over a long period of time. I'm not sure about the exact duration, but I'm thinking of either 25 or 50 years. What should be tak
I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the
We are trying to bake burger buns and we usually play the rounded individual dough on the baking tray and use another baking tray to press it down to flatten it
I've seen some people knock on a coconut to determine if it is young or not. Sometimes they knock with their knuckles, or with a machete. How do they do that?
We were trying to prepare a chocolate cake using a Panasonic Microwave. We set the oven to auto mode for cake preparation. There was a time for preheating (180&
We made large Belgian-style waffles tonight and I found it incredibly difficult to evenly spread the butter in each square. In fact, it was so time consuming, b
My mom uses to add 2 or 3 garlic cloves for each pickle jar when pickling something. She says that by this way she will prevent them from being overpickled, an
I saw a picture of this method being used in a magazine from Hong Kong. A cafe gave a short description of brewing with a moka pot. They placed a small, circu
I've got one in my freezer. The whole heart. After a cool defrost... How should I cook this heart o' cow? Steaks are the only application that come to mind.
Is it a high hydration rate? Minimal kneading? High-protein flour to hold hydration?
I had a soup recipe that asked me to chop up onions, carrots, and potatoes and then saute them together until soft. However, when I tried, the potatoes ended u
I have a number of cast iron lids that fit skillets, dutch ovens, etc. Most have the little cone-shaped spikes on the underside to collect and return moisture
I already know you can't freeze an avocado and have it come out usable. Is this mitigated at all, however, by the avocado being in a dish? The specific example
We have an un-opened bottle of grapeseed oil that got buried away and never used. It has 'best by 3/31/2012' on the label. Should I just throw it out or is it
How many times can same vinegar (after soaking onions in it) be reused again for soaking the fresh onions? Do I need to take any special care w.r.t Vinegar for
I have seen someone asking how to get big holes in a bread? and then someone else asking how to get small holes in the bread? Why would someone like big holes
There seems to be a lot of disagreement about the temperatures and conditions under which the Maillard reaction can occur. Cooking professionals reference all
When the British recipe calls for plain chocolate do they refer to cocoa powder, chocolate syrup, cooking squares, or Nestle style chips? Is it unsweetened, se
I was making a dish that requires the use of onion paste. Usually I'd fry the paste, but I had a bunch of other stuff that needed to be fried too, so I put that
Every time I follow directions I see instructions like this: Bring water to boil Stir in pasta Return to rapid boil Cook for 6 minutes for al-dente I set the s