I would like to make a cutting board from some hardwood I have. I'm pretty sure it has been imported, so I think it might have been fumigated or treated for ins
I purchased a red onion yesterday, sliced it open and noticed that it felt slimy on the red skin of one of the exposed inner layers. I've never noticed that bef
I marinated a whole chicken and put it in the fridge for 5 days--can I still cook and eat it?
I just made my very first attempt at a hollandaise sauce, which of course broke. The funny thing is, the sauce was perfect, and was finished. However, it was re
This accepted answer about knife cleaning seems to presume that soap sanitizes: ...in household use soap is required to sanitize your knife blade. However
Yesterday I prepared the Rice flour dough with water (room temperature 17 degree celsius) and salt. I noticed: This dough did NOT stick to my hands at all.
I recently tried nattō on top of rice. All I tasted was bitter. I didn't get any nuttiness or saltiness. The natto was also generously garnished with sc
I wanted to make mint-chocolate-covered candy. I never worked with couverture, but yesterday it was all I had. I melted the chocolate, cooled it, reheated a bi
I'd like to make a red colored cake for my red-head daughter's first birthday, and I would like a non-beet alternative way to dye it red. I've made red velvet c
In soup recipes of Elizabeth David's French Provincial Cooking, the reader is often instructed to sieve to puree food multiple times with increasingly finer mes
This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad. When making thin slices, with the problem worsen
When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item fr
As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly. I have been experimenting with tvp bacon bits,
I've got some fresh almonds and they're starting to become stale. I'm thinking of making an almond paste with eggs and sugar. Does this keep well in the freeze
I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like
I usually use pineapple juice or apple juice while preparing a cake instead of milk. However some juices sound heavy in a cake, for ex. mango juice. What will
I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if
I've been making freezer burritos and eating them for lunches this week. The first batch I made microwave beautifully: just 45 seconds and they're hot all the w
Sometimes I make sautéed potatoes. I dice the potatoes into little cubes about 1cm or less to a side, then cook them in a pan with about 1-2Tbsp of hot o
I made a sorbet using a bad recipe (too watery) and I had a 3 mm thick layer of solid ice form around the walls of the ice cream maker bowl. The plastic spatula
I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
My fiance and I got a pizza stone for christmas, and are still learning how to use it. Tonight we accidentally used a potholder which had silk-screened designs
The brown rice is extremely expensive here so I was wondering if it is possible to get some machine for converting Paddy into Brown rice at home? What prerequi
I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake. Now, if I prepare
I was buying some frozen shrimp, however they listed that they are cooked. How is the process of freezing shrimp done; do they cook them directly then freeze t
When I make pancakes, the recipe I use calls for 1 egg and 1c of flour. However, usually I increase the flour (up to 50%) to make a bit more. I've tried both ke
I've made my first potato soup and it has no taste. Just to get an idea this is how I made it: chopped and onion and a carrot and place them
For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to m
I've been trying to make seitan at home more often and have a great slow cooker version that has won me over, but no matter how hard I try, every time I bake it
Can I simply throw all these ingredients together in my cast iron skillet and cook in the oven? Potential pitfalls, seasoned advice?