If taste cake or quick bread (zuchini, banana, etc...) batter I find that it very often tastes quite a bit sweeter than the finished and baked product. What
I need to have a birthday cake ready on saturday night and am trying to figure out how early I can make it without it impacting the quality of the cake. If I
I've been popping my own corn and I want to season it with salt, but when I sprinkle it over the popcorn it just ends up at the bottom of the bowl without takin
According to the Wikipedia article on shortening, it seems as though margarine is considered shortening. Has anyone substituted margarine for shortening in any
I want to cook some chickens in the morning, and then travel about 2 hours in a car later in the day. Should I cool the chickens in the fridge after cooking the
Following the catalog instruction I simply put ingredients into bread machine. However, when I got the dough, it contained particles of yeast. Then, I decided
I just bought some fresh cut meat from the local market. I've cleaned it and put it for brining. The chicken is smelly and has a yellowish color. I also got a l
I'm having an issue making decent cream cheese frosting. I have a recipe that says to use: 1 pound (450g) cream cheese, at room temperature 4 oz (110g) u
Is it ok to put a higher wattage burner element on your stove than what stove calls for? I bought the wrong burner wattage but it does fit etc
I made a jalepeno/banana pepper relish from my garden two days ago and have since realized that I was supposed to sterilize the jar before doing this. My fault
I have been looking into some recipe without yeast. Jamie Oliver has a recipe in his 30 minute book that does not need yeast. Will pizza have less crunch or fl
Say I'm braising a pork shoulder. As i understand it, the point is to maintain a temperature that will melt collagen, while staying below a temperature that wou
The taste (which is nasty in my opinion) that is specific to spinach or many leafy greens and sometimes asparagus which is cooked in water, does this taste have
Last week I bought a watermelon, and that day cut the rind of it. Also that day it was placed in a glass container, with a plastic lid that fits snugly around t
Can I substitute Bourbon in this recipe? Lemonade would make it too sour. Water would make it too watery. I know this isn't exactly cooking per se, but the re
Is it okay to tear open some lavender tulsi herbal tea bags?
When trying to determine if an ingredient can be substituted in a recipe, are there any general principles or guidelines that apply?
In this simple spaghetti recipe, fennel pollen is used. From googling it, it sounds like MSG :). I'd rather not buy it since it's so expensive, so is there any
I was half-listening to a cooking show on TV the other day and heard that pesto sauce should be served with a type of pasta that's made just for pesto. The past
Me and my wife are technophiles. We've had a fair amount of success organizing aspects of our life using RememberTheMilk for lists and google calendar for a sha
I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cot
I turned on the TV yesterday just in time to see a guy use liquid nitrogen to make his ice cream. At first I thought it was just to make the show more exciting,
I have a few recipes that require marinating meat in yogurt (usually poultry), but none of them are particularly clear on what to do with the meat after marinat
I want to know can I use Pyrex glass round casserole as a safe cookware on gas burner? Does this cookware release toxic chemical in high temp? I only worried
This answer to a previous question gives a way to make bread from pizza dough. It said to roll the dough into a loaf. I took it out of the refrigerator, rolled
Are there general rules of thumb for when to marinade a steak vs seasoning with a little salt before cooking? Should marinades be reserved for grades select and
Potatoes, pasta and boiled jasmin rice are all starch and do not taste much by themselves. However I would not serve tomato sauce nor olives to the rice. On the
Some fruits are more common to make jam from them (like peach in Hungary), but sometimes even widely available fruits are not common to make jams (like grape).
I'm making Fresh Pea Soup, but I don't have fresh green peas. Instead, I have dried peas that I obtained from the bulk section at my local market. The recipe a
I don't particularly mind the slime in okra, but my wife hates it. Is there a proven technique for reducing the sliminess? I do wish to make an Indian simme