I have not had good luck with this tough lean cut so far. I usually get it when I buy in on a grass-fed cow. Braising it they way I normally b
Put another way, if I am served curly ramen noodles in a restaurant or for take-out, does that mean they are necessarily instant noodles? If there are fresh noo
I am making coconut milk ice cream with alcohol. I'm using 28oz of coconut milk, fruit macerated in 1/4 cup of alcohol, another 1-2T of alcohol, and 1 1/2 table
Sweet whey powder (henceforth "SWP") is a byproduct of making cheese and is a commodity. The protein content of SWP is 13.1% protein by weight. The rest of it
I am making homemade cupcakes. For the icing my recipe says that I need confectioners sugar. I already know that I can make my own, but i don't want to right no
When I put my pizza in the hot oven, the top crust gets blackened, but the bottom crust doesn't really cook enough. I want the bottom crust, the part that is un
I received a round-bottom wok with a cooking ring as a gift. I have an electric smoothtop stove. Upon opening the packaging, an included sheet of paper listed s
Do tomatoes lose their nutritional value when they are made into tomato sauce? What about canned tomato sauce?
I followed a recipe the other day that involved cooking "Onion Paste" till Golden Brown. There were no details on how to make it so I assumed it was just "Take
I had an interesting sandwich the other day. It was tuna spinach wrap but mixed with a mustard blend with a smidgen of capers. Needless to say, it was quite sav
The way I cook beans (always dry, never canned) is A) I soak them the night before, B) boil just the beans for 45 min, and C) then add other ingredients and coo
I certainly hope the answer to this question is yes, but do restaurants regularly disinfect baskets and trays? Even if they are covered with paper wrappers or
In the commercial production of beef (or any meat) jerky, how is the threat of parasites handled? The at-home recipes are simply soaking the meat in a salt sol
I made 2 batches of roasted pumpkin soup and both went sour and smelt horrible within 1/2 day. I am unsure why and am baffled as I have made soups heaps of tim
If someone used common wood (oak, hickory, etc) from the woodpile, which had been sitting in the rain and weather for some moderate time and, consequently, may
I'm pretty sure that this is an intended flavor; there's a great and authentic middle eastern restaurant nearby and their hummus tastes noticeably tangy. Other
I just seasoned a cast iron waffle maker. It now has a black residue that is flakey in the thinner spots and somewhat sticky where it is thicker. Should I jus
A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice,
I am in the process of upgrading my kitchen hardware. First thing's first: I need a better set of knives than what I currently have. Rather t
When my children were young, we baked cookies every weekend. One of their favorites was 'Pecan Sandies' without the pecans. The ingredients were: 1)butter, 2)su
Normally we use charcoal in the BBQ I want to use wood for BBQ and this may generate a lot of smoke. One way to handle it, is to first make charcoal from wood,
I know that fugu is fairly well known both inside and outside Japan, and wild versions of the fish contains a toxin 1200 times more potent than cyanide. (Fun fa
Normally, milk itself takes about two weeks to expire, at least from my experience buying it from our local grocery store. However, after buying a carton of so
While smoked ham and beef are great, are there alternative ingredients that can still impart the 'smoked' flavoring?
Except for the different flavours, how similar is Mexican ceviche to the Japanese sashimi. Do they have the same basis and the same fish types?
Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed. However the more I live/eat, the more the lin
I've heard that fermented soy products are healthier than non-fermented soy. Would soy yogurt be considered fermented or just "cultured" - or is it the same thi
Am I right in thinking it's safe to cook pheasant breast medium so its a little pink? If so why is this different from chicken?
I would like to make a salad dressing with apple cider vinegar, evoo, maple syrup, mustard, onion and garlic powder, cayenne, and italian seasoning. I know noth