Is there a difference between the two? Also, does the commercially available wine vinegar contain any alcohol?
I cooked chili using the following ingedients: Oil for sauteing 1.5 pounds beef, minced 1 large white onion, finely chopped 1 red bell peper, diced 1 orange be
I was recently looking up a recipe for quick Chawanmushi and came across a recipe which used aluminum foil in the microwave. First of all, I thought that alumi
I'm attempting my first slow-cook today but, of course right after I started it, I read that there's some nasty chemical in uncooked kidney and cannellini beans
We have a 3 year old toddler who is not a fan of spicy foods. She doesn't like heat of any type, and doesn't like strong flavors. How can we season a turkey chi
Here's what I'm using: 16oz crushed tomatoes 1 head of garlic 1/2 cup red wine Parmesan cheese Basil Oregano Salt 1/4 cup olive oil I start by lightly cooking
I'm going to be making a soup dish that calls for 50 cloves of roasted garlic. I have always roasted garlic by cutting off the top of a head, drizzling it with
My recipe, which is wonderful when it goes well is: grated zest and juice of 2 lemons 142 mL double cream 6 oz castor sugar 4 large eggs Whisk all ingredients
I have a recipe that calls for 16 ounces of buttermilk...but don't have any. How can I make buttermilk? What is a substitute for buttermilk?
Possible Duplicate:Should maple syrup be stored in the refrigerator? I have pure maple syrup and it has only been opened for maybe 5
Let's say you buy all the ingredients for your meal. You choose a recipe which is using meat. From the shop, you get raw grinded meat that is still good for a w
I want to bottle (and store) about 16 oz of barbcue drippings I captured from cooking brisket. Do I have to use the "pressure canning" method to can the dripp
It says not to grind over steaming pots on the label of the pepper grinder. Is this so you don't get burned or for some other reason?
There is a small, round, black "organ" under chicken thighs, and some people like to eat it. Identifying this seems to be quite the lingering Internet mystery.
I am looking to buy new cookware and I am confused by all the choices I have. I am trying to balance healthyness vs. ease of use vs. taste of prepared food vs.
I am making meringue's and don't have access to baking paper, would tin foil work or could I just grease the tin itself?
Since all of the sourdough starter-receipes call for "flour", sometimes ryr flour, sometimes what flour, or "regular" flour, can bread flour be used instead, to
What makes clam chowder a New England style vs. some other style?
I tried to learn how to make brownies, searching this out i found out 2 ways: 1) Add the sugar and the eggs together and use a hand mixer to beat them until cr
I'm going to try out a recipe containing prawns for the first time. The recipe includes sherry, but I don't want to purchase a bottle of sherry as I don't drink
I wanted to try a chicken-with-stuffing recipe, so I bought a "Tyson Premium Young Chicken (without neck or giblets)" from WalMart, but when I unwrapped the chi
I recently visited Colombia in South America and I'm trying to recreate one of their traditional delicacies. They give you a lovely thick cup of hot chocolate
Is it possible to blind bake pastry? I am trying out new custard tarts and want to try blind baking puff pastry. Is this possible.
I left my frozen whole chicken (about 3-4 lbs) in cold water overnight by accident. I am going to boil it for soup. Is it still ok?
I have an exact recipe for industrial batches of barbecue sauce, with ingredients measured in kilograms. I tried to make a small batch at home
In the comments to this answer, there is some discussion as to whether putting significant mass of hot food into a refrigerator will unacceptably warm the other
I have a Hot Dog Stand. I use chopped onions every day, can I re use the left over chopped onions the next day? The onions are in a container that keep them col
I got a $30 espresso machine a year and half ago to see if we would actually use it much. It gets used several times a week (and we haven't bought anything from
I like to buy 11 lb boxes of squid at my local fish market. They come frozen so, in order to process them (clean and package into smaller units), I have to def
I'd been taught growing up that you should never store canned food in the fridge in the open can. Is there any scientific basis to this, or is it just an old wi