Salted cod is a famous dish in Portugal and I would like to prepare it. It is common here to see the whole of a fish (well, without head, guts etc obviously) in
A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/bakin
From: What makes a bread either close or open crumbed/textured? Oven spring Yeasts continue producing CO2 until they die at 60C/140F.
I am cooking a pork roast for3 hrs at 325. I am also cooking scalloped pineapple at 350 for 1 hr. I need to know how long I should cook the pineapple at 325
I buy organic, loose green tea from a co-op and found that it's sourced from China. I've never had tea foam before and am concerned that the tea has some kind
A chocolate gingerbread cookie recipe asks for: 7 ounces best-quality semisweet chocolate The chocolates I can get hold of are: 1. http://www.cadburyindia
The cookie recipe asks for: 1½ cups plus 1 tablespoon all-purpose flour 1¼ teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teas
This is just the curious cat in me. When heating water on a stove top in a covered pot, once the desired temperature is reached, does it take more energy to mai
I want to make some authentic Indian sweets, but I have questions about the silver foil that is found on some of them. First of all, I can't seem to find it (i
Does anyone know if the bitter kuding tea (苦丁茶) contain caffeine?
On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to
I am making roasted duck bao for a dinner tomorrow night. I will form them all tonight and then refrigerate them until tomorrow. Is it best to steam bao befor
What can I use in place of Quinoa flour? The recipe calls for Quinoa flour, but I don't have any.
I've fallen in love with this picture. I am wondering how I can make the white chocolate layer. My guesses are: option A: use a bottle and "pour" melted
I have seen recipes for easter egg dyes that call for 1/4 cup vinegar per cup of water and others that call for 2 teaspoons per cup of water. That's a pretty wi
I have no idea what this thing is, and it appears to be a kitchen tool, but for what? I put up a YouTube video of it, and would love to see if anybody knows ex
What keywords should I search in Google or look for in recipe books when I need to bake a bread with big holes like this: For smaller holed breads is the nam
I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux;
I would like to make a raw vegan shrimp paste substitute. I have seen people suggest using mushrooms -- yes, but.. how would you make it taste like Thai shrimp
It has been made abundantly clear to me that I should let meat rest after it has been cooked. Once the meat is resting should I time the duration of the rest
We're stumped so we thought we'd come and ask the experts. Last weekend we were in Paris, and bought what we think was normal unsalted butter (from a marche fr
The past couple times I've bought wine stopped with a synthetic cork, I've had a very difficult time reinserting the cork after opening the bottle. It seems the
I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout. A few minutes into frying, t
Is it safe to place raw beef on the same surface that a full raw chicken has been on? I intend to roast the beef but I'm wondering if I should take any precauti
There is a lot of measurement involved in brewing coffee: the weight of the grinds, temperature of the water, etc. But as far as I can tell, there is no standar
I have a bag of frozen ahi tuna steaks purchased from Costco. Some of them have been quite tasty when seared. That said, I heartily enjoy raw tuna, so I am intr
In this answer: What can I use in place of Quinoa flour? regarding substituting for quinoa flour, the answered alleges that another so-called "medium" flour c
I steam my broccoli until it's 'al dente' and some buds turn brown. I've done a small search, but haven't found anything. I'm thinking maybe the steam is too
I'm learning to cook, and would like to pan-fry a lamb chop. I tried it yesterday, using a tempered chop and some EVOO in my medium-high heat
I've made some fresh spring rolls by filling rice paper sheets with vegetables, cheese and peanuts, without any cooking. I've kept the uneaten ones in the fri