In another question, I asked about pasteurization of raw milk at home. I got some interesting comments (of course, I further searched on the internet) that some
What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. Fo
I'm trying to find a solution to counter-top storage of oils (olive, sesame, fish) and other sauces (balsamic, soy) that I use frequently. I was thinking of re
It was my first try to canning tomato sauce but I failed. I prepared a tomato pizza sauce. I boiled a jar and lid then removed it I filled the jar with sauce a
I bought 4 corn on the cob today, plasticwrapped, no husk left, cleaned and everything. These have a sticker saying "precooked". Should I assume that I can ju
At my regular tea webshop, you can always see what year and month the tea was harvested. Just recently they have brought in this spring's harvest of Darjeeling.
I noticed mushrooms freeze in my fridge when nothing else does. Can anybody explain the phenomenon?
I use an iSi whipped cream dispenser to make things besides whipped cream, such as microwaved chocolate cake, or coffee foam to top desserts. Pouring cream or
my dad mentioned today that he loved this coffee he used to get once in a while in the early 80's called Lucerne (not sure about the spelling)
My friend is from New Zealand and us asking for a white sponge cake. Is that the same as a white cake in the U.S.? or does she really mean sponge cake?
I made a sauce for macaroni and cheese about 6 months ago and froze the excess sauce. It is basically a bechamel sauce with a fair amount of c
On America's Test Kitchen, I've seen them wearing a towel around their waist that is somehow attached to an apron. Is there a name for this? Or are they just
My situation is much like spongefile's: I'm using my iSi cream whipper for the first time, charging it as instructed out of sweat-deserving fear of pressurized
How many kefir grains will make a quart size of kefir? I think I have too many grains in one batch. I also am still a novice, been at this five months. I enjoy
I put chicken in a crock pot and thought it was on low. It was off. It's been two hours. Do I need to throw out the chicken? It was fairly cold because it was m
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I'm planning on making a simple dish using split pigeon peas (or, toor dal) which I plan to soak for an hour. Since I don't have a pressure cooker, I will need
My handmixer just died. I used it (with its kneading hooks) to knead bread dough once every two weeks in addition to blend and mix and beat cream. I'm now look
I don't have a smoker, but I love slow-cooked BBQ ribs. Would it be possible to cook ribs for 8-10 hours or however long I like in my kitchen slow cooker, then
Unless I put pecans in my chocolate chip cookies they always fall flat when I take them out of the oven. What do I need to do for them to stand up.
I have just made an apple soup that has lemon juice in. The problem being the lemon tartness totally overpowers the soup. How do I neutralise this???
I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips
I've been hungry for a light oxtail soup, and managed to find some (around 1.5lb) frozen at the butcher. I'm aiming for light flavor to go alongside leeks and b
Is there any functional difference (not related to things like embedded diamond grit) between a smooth-surfaced knife (or honing) steel, and one that has visibl
I've watched a lot of videos on YouTube: 90% of people doesn't know anything about cooking. What they do is they make salsa in a blender (not in a food processo
I have an excellent recipe for pasta sauce, but I'm having trouble convincing people to try it because it contains a counter-intuitive and potentially wasteful
How long does Marsala wine last, after opening? In the fridge or outside? What about Marsala all'Ouvo (Marsala with added egg yolks)
I was looking for a good recipe to make pistachio almond ice cream, but all of them needed Eggs. My uncle used to sell home ice cream in Mexico, and I'm 100%
My resource for food shelf life is usually stilltasty.com . However, I can't find hot chocolate on the list. I'm talking about a small pot of hot chocolate - mi
I am a new cook, and I want to freeze roast beef for later use. So I cut it in 2cm pieces. I never cooked roast beef before and realized that it is cooked as a