Olive oil is more expensive than normal oils, but due to its nutrition properties (and probably its taste), chefs prefer to use it for lots of different applica
I have a recipe for chocolate truffles (basically butter and chocolate) that also includes an egg yolk; presumably to help smooth it and increase the richness.
My wife and I are prepping some meals ahead of time before Baby #2 arrives early next month. She just made 3 small lasagnas (8"x8" pans) this afternoon and we
Got it from the local co-op, no idea what it is! I assume it's some sort of squash. It's about the size of a medium-large orange.
I know that when a recipe calls for "whipped topping" it's code for Cool Whip. I am not a fan of Cool Whip, but want to make a recipe which calls for it. Is the
What kinds of milk are low in carbs? I have heard about coconut milk but I'm not sure what's best. PS: I am from India, maybe someone might want this info:-)
How do you amplify the yeast flavor in bread?
I would like to know if anybody here might know of a glass food processor product name. I'm trying to avoid plastic. Any ideas?
It is easy to make soda by adding sugar and yeast to a bottle of water and closing it tightly. However, checking different recipes, I did not get what is the be
Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, wh
There are a few posts regarding when to add oil to a pan, but I was wondering if the same applied to making soups with a pot. When making a fresh pot of soup,
tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good? I recently bough
It's been theorised that room temperature coffee tastes more bitter might be due to the smell sense being activated by hot coffee (particles moving around), whi
Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and
I've got a recipe that calls for 2 1/2 cups whole milk, but I don't drink whole milk all that often and if I buy any it'll just end up spoiling in the fridge be
My uncle has a fairly expansive garden and he grows potatoes. He asked a question, that being if they'd ever seen tomatoes growing from their potato plants. I'v
I stocked up on a few mid-range "nice" whiskeys, scotches, and cognacs ($50-70 bottles) while visiting my summer cottage this summer but will likely not finish
I found some recipes like this one for orange cake where the oranges are cooked in whole for 45 minutes up to two hours before they get pureed. What does cooki
What is a lean cut of beef (steak) to use in low calorie recipes? I am interested in creating some low calorie recipes using steak but am unsure which are the
I am trying to use the grill mode in my microwave oven. I would like to know what type of utensil can be used in it? Steel/microwave safe etc
The common way for taking butter from milk is to shake the cream captured from milk. There is also a traditional way to shake yogurt to separate butter. However
When making a butter which will be infused hot, are there any ways to minimize or control the flavor compounds which will be extracted? I would like to make a c
The top of my muffin came out a little hard, and the whole muffin wasn't soft enough. My recipe had 3 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 te
I was given a jar of home-canned green beans. The method of canning is unknown. Wikipedia says: Botulinum toxin is denatured at temperatures greater than
Today I was able to buy some dried Shiraz Figs (other names for them are simply Wild Figs or Persian Figs), looking like this: Having heard great things ab
To pick an example, this green bean canning recipe gives the same processing times for both hot and raw pack. Presumably even with raw pack, the 20-25 minute pr
I have added some cake pieces and cherries to homemade chocolates. Can I keep them for 5-10 days? Since the cake and cherries are in chocolate, will they last f
I'm sorry my question is so vague but I'm trying to research a technique but have no idea how to describe it. If you review the picture below, you can see the
I want to make some cupcakes. I want to flavour the body with orange and the top with peppermint (along some blue colouring). Would this work,
Some say one should use more than one cutting boards because if you use just one board for raw meat and vegetables, bacteria from raw meat moves to the board an