I know walnut oil should be stored in the fridge. Is the same also true for peanut oil?
Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be e
I was going to make a focaccia-like dish, but found that I don't have any yeast. Can I substitute it with baking powder? How?
I would like to try making homemade pasta, but my significant other won't let me buy a pasta machine. It's understandable, they are expensive. What are good tec
I am shopping for an electric grinder that can grind to the extremely fine grind of Turkish coffee. But the only commercially available electric grinders I hav
We are planning on canning chicken breast and wondered what percentage of raw bone-in "split chicken breast" is meat (versus non-meat like bone and skin)?
What type of oil is best for pan frying either white pudding or black pudding? I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it i
Why is commercial, sliced, sandwich style bread so popular in the US and UK, as opposed to more traditional European loaves (like this Slovakian bread)?
I live in Okinawa, Japan, and I've had a hard time finding semolina flour. I enjoy making home made pasta, and was wondering if there was a good substitute for
I don't have experience in preparing milk tea. I do have good previous experiences with preparing lemon tea, ice tea and black tea. I mostly used to drink black
I used to keep tea in thermos container after preparing. But i want to know how to keep it hot when serving within 5-10 minutes. When I reboil it as-is, then
A number of (chiefly British) recipes specify unwaxed lemons for zesting. Unwaxed citrus fruit are not widely available here in Sweden, so I have to make do by
I love the feijoada (typical Brazilian recipe). For optimal cooking, beans should be soaked in water for 12 hours, but it seems this is the cause of flatulence.
I found the following recipe for buttermilk biscuits: mix 2c flour, 1tsp salt, 1Tbsp baking soda cut 6Tbsp cold butter into mix add 1c buttermilk pat and fold
I use this flour for making parathas: Pillsbury Chakki Fresh Atta (whole wheat flour) This is whole wheat flour. The parathas never tasted bitter. Is the com
Sometimes I feel like a fridge is too "open", so that mold, bacteria, rot, etc. can spread easily. Also, meat and vegetables can't really be kept apart well. Am
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that
I have some walnuts I found in the back of my cabinet that are probably 5 years old. The packaging says best if used by 2010. I tasted them and they taste alr
What's the difference between serving from a ceramic plate and metal plate? I think the ceramic plate lasts longer, but suppose the metal one is in good conditi
If I make a loaf and slow proof it in the refrigerator, I find that sometimes it will collapse in the middle. I know this is happening because there is a large
I'm trying to rise bread overnight in the fridge and sometime it collapses. What changes could I try in the recipe to try to stop this from happening? I think
I've got a recipe here for fish done with a glaze made of peach preserves that looks pretty tasty. However, some members of my household dislike peach. Citrus i
My wife is always yelling at me for not putting the vegetables back into the crisper in the fridge. Does the crisper make a big difference vs.
I am following this recipe to make stir fry lamb. However, I always end up overcooking the lamb out of fear of serving raw food, resulting in tough pieces of m
In a previous discussion, soaking beans in salted water prior to cooking was a suggestion to soften skins. Does this result in less calcium and magnesium conten
I've seen blenders for anywhere from $20* to $2,000, and I must say, the variety of marketing-speak has my brain in a tizzy. In plain english, what are the majo
For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using por
I recently made a recipe that called for thawing frozen shrimp by running them under cold water. However, I noticed that the IQF tail-on shrimp I buy from Cost
I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze aroun
I put a partially frozen (inside) chicken in my convection oven, set it to what I thought was 400ºF (200ºC) and left the room with a timer on. An hour