Taste aside, is it safe for drinking? Whiskey that was left inside a stainless steel flask?
I really like the tender parts of monkfish. I buy the fish gutted and decapitated and i tear the slimy gross skin from the back. Then I cut it up into small c
What are common commercial food additives that keep the cheese 'melty', but not runny? I have tried making fried cheddar sticks but the cheese just oozes out,
I made something wrong and the food becomes a but (but not totally) burnt and tasted like smoke, what can I do with it? Are there any spices t
http://food.thefuntimesguide.com/2010/07/bamboo_cutting_board.php Some bamboo cutting boards are glued together with adhesives that have formaldehyde in the
What are the dos and don'ts regarding cleaning a bamboo cutting board? How to let it live a long life? I heard people talking about using mineral oil w.r.t the
As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the
I am working on a zoo themed cake for a 2 year old. I have made all the animals and added a piece of spaghetti through the body and attached the head on it to k
At several restaurants I've been to, in addition to serving an amuse-bouche at the beginning of a meal, there is an equivalent complementary small desert serve
I've recently gotten a fried chicken recipe that I really enjoy. However, the coating (seasoned flour) is held on with egg and cream (mix 1 egg and 1/4 cup heav
I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to
I was looking up why my green tea isn't as green as the other guy's and stumbled upon this question: Why is my green tea brown? So I guess the tea I believed w
I'd like to make espressos for lattes in my offices. However we don't have a stove or coffee maker -- just a kettle and a microwave, and that's about it. Is i
Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more
When should a blender be used instead of a food processor or instead of a juicer? I'm planning on investing in one of them. I would use if for making smoothies
I have checked the other questions about washing vegetables and fruit, but they don't mention baking soda. Google brings up only unreliable (random blogs that g
The instruction manual for some of my kitchen equipment says "Dishwasher safe (top shelf)". What difference is there between what an object on the top shelf of
I've read about kimchi, which is a traditional Korean food made from vegetables. I'm not sure I can find Napa cabbage here in Hungary though - can I make it wit
I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering th
I want to make matcha green tea. If I just stir it in a mug with a teaspoon it doens't mix in very well so I know I need a whisk. The most popular ones are the
The produce I get in weekly CSA box are all quite unique. I get at least 3 different kinds of kale, 4 different kinds of lettuce, and so on. E
I got a flat-bottomed iron wok a few weeks ago at a local Asian supermarket. I seasoned it on my electric stove, based on information I googled up: heated it up
I realise a 'pie' may mean different things to different people. In my case it's chicken mushroom and tarragon pie with shorcrust pastry base and a top fully en
I just finished preparing a wedding today and one of the specs was that the bride (who is pregnant) was unable to eat certain types of cheese.
When you put a steamer in a pot of boiling water and put vegetables inside the steamer, how do you get them out after they are done? What tool do you use?
Example spices/nuts that I'll be grinding: * Cumin seeds * Mustard seeds * Peanuts * Black pepper corns * Garlic buds and ginger * Cloves Questions: Which k
I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I w
Assuming both are freshly available, are there reasons why one should prefer paste over powder or vice versa? Example: I have seen both Garlic powder and Garli
How do I make a nice cup of matcha tea without the whisk? I hear the recipe including the use of a whisk is a traditional way of making ceremonial matcha drink
I recently came upon a book of antique recipes, and there are several wonderful custards. I really have my eye on an almond custard, but not to serve as a custa