The question pretty much says it all. So far all of the bottles I have found have breaks in the threads which I've been told makes homemade sodas go flat faster
A while ago I bought "Fish Sauce" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the As
I started my mother yesterday at 6:00am. with 2 tsp salt and 2 tbsp honey, 4 cups potato water, 4 cups unbleached natural wheat flour. I was told to wait two to
I am baking 2.5lbs of turkey meatloaf with a mixture of sauteed onions and red bell-peppers. There are no set recipes for cooking a meatloaf of this size so I b
Recently I've tried my hand at cooking risotto. The results are always delicious, but one step in the process has me stumped - the instruction to cook the rice
I purchased a jar of tiny Korean salted shrimp to make kimchi. Since I only use a teaspoon or so at a time for the kimchi, I wondered if there were other (Kore
I often use bought puff pastry to make a topping for a chicken pie. However, I tend to find that the pastry is fully cooked on the top but the underside of the
I am just trying to get a rough idea of how long a pressure canned soup can last. We made turkey soup with thanksgiving leftovers, which we canned. I have it da
Thanksgiving and Christmas of last year I tried my hand at frying a turkey. Everything was fine but I could never seem to get the peanut oil up to 350℉ (
I have looked in many different recipes and tried different things, e.g., brown sugar, diastatic malt, etc, and have gotten pretty good at breadmaking but I can
I would like to make a (dry) pancake mix in a large batch, and then store it in the fridge. I have done this before with no problem, and would now like to do th
I use a big aluminium pot to boil water. I think the water contains iron because after 4-6 months, the inside of the pot is full of brown stains. The colour is
I found a great looking recipe that calls for ground veal. Is there free-range veal or "rose veal" available here in the U.S.?
It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Disc
All good chemical leavened waffle recipes I have had (the ones from New best recipe, Bittman, etc.) instruct me to melt solid fats before adding them to the waf
Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables.
I found a great looking recipe that calls for ground veal. What other meats would be a reasonable substitute for flavor and texture for ground veal besides the
I've started this thing for Easter where I bake bread and mold it into the shape of a bunny. Last year the bread turned out really hard and was hard to eat. How
We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple". I seldom make desserts involved baked apples, so I am
I've put asiago in a couple dishes as of late (mac and cheese as well as a risotto) and always tend to get a strong taste accompanied by an almost ... numbing s
I'm curious if anyone is familiar with how the major Swedish crispbread manufacturers like Ryvita, Wasa, Finn Crisp, etc., manage to produce those crackers with
I found a recipe online that required making cookie dough from scratch and then wrapping the cookie dough in wax paper and refrigerating for 2 hours. I made the
I am having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbor who is a seafood monger. It's frozen a
I like fried rice. When I try to make it myself, though, it never turns out the way restaurants make it. Restaurant fried rice almost has this sort of "smell-yo
Paillets Feuilletine, dried caramelised crepes. I have looked and cannot find any method for the making of this product. As it is in many of my books and recipe
I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all t
I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Wo
When you grind up cinnamon (say in a coffee grinder) and use it in a drink, it ends up producing this thick sludge. You can only prevent the sludge from formin
I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in t
This recipe for seafood paella says to add mussels, prawns, squid and monkfish to the paella pan 5 minutes before finishing, stir and then cover with a lid. I