I am cooking approximately 30 lbs of boston butt pork roast. (one roast is a little over 15 lbs and the other is a little over 16 lbs) Should I cook the roast
I know using fresh herbs to infuse oil can be dangerous as the oil might become a breeding ground for botulism. I was wondering, if I first rinse my herbs (or p
I prepare fried chicken (imitating broasted chicken) at home. Normally to make it tender and juicy I will add baking soda (gives unpleasant flavor) or glutamate
I am making a rhubarb meringue pie by first blind-baking a short pastry, afterwards I put the rhubarb-compote onto the cake and the meringue on top, and then ba
In many cities in the Venezuelan Andes, there is a traditional beverage with the following preparation: Put a slice/piece of pineapple about two inches per s
I cooked some chicken in the slow cooker and stored the leftovers in the fridge. I put it all into a sealed tupperware container, but I put the chicken in with
Washing fresh produce before cooking is important for safety and hygiene. However, the water left on them after washing causes oil to splatter in a pan or pot.
When finished cooking with the BBQ and cleaning the grill, I leave it running for a bit then shut off the intake and cap the exhaust (it's a Big Green Egg). At
I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was
I just cooked a steak following Gordon ramsey's "perfect steak" method found on youtube, I flipped the steak every minute about 4-5 times on medium-medium hig
My apologies if this question is misplaced, but I've always wondered: what causes the oil to bubble and sizzle when you fry something in it? It's always intri
This weekend I picked up a hand-cranked ice cream maker for a very low price. However some of the instructions don't make much sense. For this maker, they say t
I'm trying to get more flavor into my Memphis dry rub ribs. I'm cooking them slowly in an Applewood smoke oven, but I was also considering soaking the ribs in b
Most recipes for sweet and sour pork/chicken I see include pineapple example. But what if someone does not like pineapple? What are candidate substitutes?
I want to make chicken butterfly breast similar to Nando's but plain. I read this question which gave me a good insight. I have no grill so only a gas oven/halo
I bought a bag of cocoa beans and it is written "Nut Free" on it. I always thought seeds/beans where the same a nuts except we called them this way because ther
I am unsure if this categorization of food exist only in Chinese culture or if it exists in other (Asian) cultures. In China, a lot of the food is separated int
I recently simmered a pot of chicken feet (including skin) for the first time and made an astonishingly gelatinous gelatin. It's clearly suffused with chicken f
On eBay there are cheap ceramic vegetable peelers like this: Do they work well? Right now I have a simple, knife-like peeler with a hole in the middle which
I am by no means a chef, I just cook dinner at home most nights. I like the flavor of cumin and use it in some of the food that I make. Perhaps in a mushroom s
Is it okay to use whole wheat flour instead of vital wheat gluten for a recipe?. Would there be any noticeable flavor and texture changes?
Recently I have been making Crimini mushrooms like this: Purchase a small container from the store Quick rinse it at home in water to clean the dirt off In a s
Can I keep about 10 lbs of already grilled hamburgers warm in a roaster oven overnight. They will be submerged in beef broth......
I'm trying to make a zesty sauce from a mayo base/ketchup base mixture. Sometimes color turns out dark orange, sometimes off white, even though I'm using the s
I understand that a slaughtered chicken may become externally contaminated due to the impurities present in water. Over the course of a processing day and
Is is possible at all to barbecue uncooked calamari (tubes) without getting them tough? If so, how should it be done? Are there any preparations (marinade?) whi
I have been making tea in a simple glass jug for several years, but I happened to break it. When I went shopping, I saw many teapots with integrated strainers,
I combined a pound of lean ground turkey with 3/4 cup each of chopped red onion and medium salsa. It was delicious, but it was also pretty crumbly, is there som
I'm a totally amateur "cook" and I was always taught that before I cook rice, I have to add some oil or lard to it and cook in that. But why is it necessary? O
I have been reprimanded at work for de-shelling egg over an open bin. My hand is not touching the bin, as it is opened via the foot pedal. So is it dangerous or