The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think th
Many grains (and some starchy non-grains) can be popped or puffed. Corn can be turned into popcorn, rice into puffed rice, etc. (http://en.wikipedia.org/wiki/
I've been thinking about starting a boutique mail order dinner roll business. Dough While I'd really like to ship dough and allow customers to bake (per roll)
I recently purchased a fruit, which is very similar to an orange but slightly different in taste, size and color. The fruit I purchased is about 3 inches in dia
What's the ideal amount of coffee to use per cup of water in a French press? I've looked at various online resources, which all gave me a different amount. So
In the soup that you get at the store, how come you never get cans of just broth? You'd think that if the soup were made in a large vat, the first few cans wou
I fixed flounder fillets in a bed of yellow onions and mushrooms in a 425°F oven -- as the recipe says -- and the fish does not taste like anything. The Hol
I typically try to buy organic onions. Recently the only organic onions that are available are already peeled (i.e., have the outer papery skin removed). Why
I want to make the recipe here: http://www.shutterbean.com/2012/flourless-coconut-chocolate-drops/ This recipe states that you should just use four egg whites.
Ideally, when roasting beets, the skins should just come right off once they're done and cool. I don't seem to be good at this, though: sometimes they're great,
I know that to be really safe, especially with really hot peppers or large quantities, gloves are the way to go. But often I don't really need gloves: I have a
I recently moved into a new apartment that is equipped with a wood burning fireplace. I am very excited about this, not only because burning wood on a cool day
I have a large maple in yard with hole in it. I am not sure if anything lives inside, but I see squirrels run in and out at times. Is it ok to use sap from that
I am following a low-carb diet, and would like to make corned beef hash at home with left over corned beef brisket. Onions are no problem, but I would prefer to
I generally buy large containers of oil (olive, canola, peanut, etc.) and just refill a handful of smaller oil bottles. That way it's cheaper in the long run,
In some recipes for muffins, biscuits or cakes I find small amounts of salt as an ingredient (Chocolate cake, Banana muffin). Why? What can a
So, I have no photo of this sausage, but to give you a picture: dry-cured chorizo, casing is easy to remove on thin slices, but on larger pieces the casing brea
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there
I bought some frozen shrimp on sale but didn't notice that there was a lot of ice build-up on the shrimp (and in the bottom of the package) until I got home.
I've been looking at pre-made mason-jar meals recently and notice a lot of recipes use freeze dried food. Namely, Cheff Tess' (presumably a spokesperson for Hon
My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't
My whole unpeeled garlic has turned "very soft". Its internal texture has changed too. What are the indicators of non-edible whole garlic?
I've been looking at recipes to prepare in bulk and store in mason jars for a few weeks. A company called Honeyville Farms sells a bunch of freeze dried stuff f
Please point out a conversion method or the Google keywords which would result in a trusted measuring chart for converting seeds to powder or
Because of the shattering dangers of the apparently inferior lime glass that Pyrex uses for manufacturing in the U.S. as exposed by Consumer Reports, I'd like t
I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks. Which way gives the better
I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for
Could anyone here who has had both Camargue and Rosso Selvaggio rices tell me about how they compare? I'm not sure if they're basically the same thing or not. T
There is an Indian dish that requires roasting eggplants on high heat directly on a gas stove until charred, like this: Here's a recipe for the dish. Everyth
Recently moved to the bay area, and it seems that everyone is advertising "Kobe beef burgers" on their menus. As someone who has been in Japan and tasted the re