I was just reading about how some people, when eating squid, have ended up with squid spermataphores in their mouth. Apparently, it is painful (and not that app
I want to make semi-hard, unripened brined cheese, kind of like Nabulsi or Halloumi. I already know how to make "fresh" cheese from cow milk, rennet and salt.
I was wondering what to look for in a cookie recipe if I want to cut it out into shapes using a cookie cutter. Some cookies tend to spread out much more than o
I have to cook a meal for my whole office (around 18 people); it's sort of a thing where everyone has to cook a meal at some point. I would b
I've been using my wok for about a year now, and recently it's developed a kind of patina around the bottom of the cooking surface. I've tried to follow the
I recently had a grease fire on my glass cooktop. thankfully I had a B/C class fire extinguisher handy but now I'm worried that my cooktop is no longer safe to
I've managed, through trial-and-error, to learn how to cook regular hamburgers on an electric stove. But recently, I've switched to grass-fed beef (with 25% fat
Can anyone recommend me some things I can eat when I constantly have sinus infection and can't seem to find anything that would help me minimi
I have an induction hob but no oven, how do I season a new cast iron pan I'm thinking of getting?
The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to
I have a recipe that calls for a mix of corn and wheat flours, but my local grocery stores (in the south east US) only carry corn meal. What is the difference
For the first time I have seen hen eggs with two yolks. Do they indicate a special kind of hen? OR A special kind of grain fed to the hen? OR Some scientific p
Can you use vegetable oil instead of canola in a party mix recipe using saltine crackers?
I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching
This shape of pasta easily nests inside each other. A lot of times if you just pour it directly from the bag/box into boiling water, you will get stacks of them
I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for butterc
We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackera
I made turkish delight ice cream but the bits of commercial sugar coated turkish delight I folded through were rock hard when frozen and a possible problem for
I have recently taken akin to making my own sausages. The flavor and texture is pretty spot on, but when I cook them the links 'unlink'. I use a natural casing,
I was taught to make omlettes with a hot pan and cold (room temp) oil. My wife thinks that I'm giving our family cancer. I heat the pan quit
I have always made pulled pork with the shoulder, but this time I want to make it with the leg of pork. Will turn out dry, does it need less cooking time?
My baby and I both enjoy Happy Creamies. I don't enjoy the price, however, and I do enjoy making food for my family. I'm trying to figure out what the basics
I am making a coffee cake it requires *self-rising flou*r but I only have all purpose flour. I do know how to make ap flour to self-rising yet
Can I substitute light or dark brown sugar instead of white sugar in making fruitcake?
I have been trying to make mayonnaise and have had no luck. I have tried it 4 times now, twice in a Blendtec blender following their instructions online and twi
Medical Biochemistry point of view My biochemistry teacher said today that the problem with micros is that they do not kill all harmful bacteria. He proposed b
Salt baking requires a lot of salt. I want to use ice cream rock salt for salt baking because it normally comes in bulk size. But I've been told that the rock s
Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previousl
I am making a shoe box cake for a birthday and am freaking out a bit about the sharp edges on the cake. So, I was thinking about cutting out fondant to exact si
I know there are variants of stroganoff and goulash that are quite similar - to a point I could not tell one apart from the other. What are the defining propert