I've only ever seen green peas in snow peas or snap peas, in the frozen food section, or in the bulk/dried foods section. When a recipe asks for x cups of fresh
Well, the question is in the title really. What are the pros/cons? I'm making some concentrate by cooking it for a long time.
Cook's Illustrated has developed a recipe for pie dough that substitutes vodka for some of the water, making dough mixable but developing less gluten (tough pas
I saw this this question, and a few others, but there aren't any explanations I can find that say whether the two are treated differently or not. In other words
I followed in this answer to How do you properly cook a steak?, but I ended up with one problem. After cooking in the oven for 10 minutes, my steaks were soggy
I believe the harm in leaving raw meat uncovered in the fridge is that more bacteria will enter, more oxygen will enter (causing faster bacteria multiplication)
How much salt and pink salt (in grams) do I need for 50kg of pork sausages? I have worked out for 50kg of pork meat I will need 1200g of salt and 155g of pink
Is it possible to make a cookie dough for pressing without having to cream butter and sugar (my pet hate)?
I've read on some cook books about souffle and found a trick that might make the souffle rise further: put the souffle for 1-2 min under the broiler before baki
I have a lot of Russian kale and would like to know if there is a way to keep around for a couple of months?
I'm addicted to curries and recently I participated on an internet discussion about oil separation in a curry. It is conventional wisdom that
On the weekend I usually make 10 hard boiled eggs and peel them so I can eat 2 every morning during the work week. It's a big time saver in the morning, but whe
Why and how are the feet of the French almond meal macaron generated? (I'm interested in the physical process.) I am a little confused because I know that the
A week ago, we bought some salmon, that was oddly cheap. Today, after cooking it, we realized why: there were hundreds of bones in the fish, all waiting to mak
After enjoying a recent BBC Food Programme podcast about bananas I bought some green plantain. I fried them, for breakfast, and ate them with an egg. They were
I made a sablé base for a cake last night. It was the first time I made this, so I used a basic recipe containing butter, flour, sugar, salt, baking powd
I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - w
Do they need to be agitated in order to let the solution come into contact with every little particle of coffee/tea, or does it work the same without agitation?
I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
I had a lovely bunch of young coconuts. I extracted the water of most of them, and I blended all the meats and enough of the water (in the right proportion) to
I am going to be attempting a recipe for tarts which use shop-bought puff pastry. I am fairly new to baking and this will be the first time I am using puff past
Are there any recipes specially for mushrooms that are on their way out, like making banana bread from over-ripe bananas?
I've read recently some articles about English toffee candy and the issue of butter separation was mentioned there. I am looking for further information abut t
Some years ago I tried Norwegian brown cheese Brunost. I am aware that technically it is not cheese and it is brown and very sweet due to caramelized milk sugar
I have a recipe for meatloaf in which the method boils down to: In a large bowl, add everything except the beaten egg, and mix well Add the beaten egg, and mix
I understand that the main difference between cured and uncured bacon is that one is cured and one isn't. But, is the curing process the same for all slab bac
This is a rødskjell sushi in Norwegian (where I point with the sticks) and translated as redshell sushi in English. I am trying to find what it is. The
Not really cooking-related, but I thought I might ask here anyway. I got some signatures on an orange, and want to preserve them for as long as possible. Should
I have seen Chia Seeds used after being soaked in baking and other recipes, but could you just use them raw? I was thinking about replacing the poppy seeds in a
Is it possible to finish a crème brûlée without a torch? Are there any other creative methods to get the sugar to crisp up on the top of thi