I had two chicken halves that were frozen. I thawed them out most of the way. I put olive oil and rosemary and sage on them, placed them into a dutch oven with
I'm completely lost as to the meaning of "grain" in 45 grain brown rice vinegar. What does the grain number mean?
I am a cheese lover. I always enjoy finding unique cheeses and trying them. However I always end up with a plethora of opened cheeses which opens up the questio
I am cooking lamb kidneys by frying them on a pan. If I do not remove the cores of the kidneys, that tissue in the core remains and is hard to chew afterwards.
I'm an (very) amateur chef who's just started cooking chicken. I've tried cooking chicken by boiling and frying it. I've managed to cook it right by boiling.
Recently my girlfriend and I tried grilling (over an open flame, like BBQ) some portabello mushrooms for burgers. We failed miserably :( The mushrooms were sog
I'm trying to marinate chicken with lime for a party. I know I can't use metal as a marinating dish otherwise it corrodes. Is wooden okay to use? I need an answ
I was gifted several bags of great coffee beans, which I won't be able to use all at once. If I store them in the freezer, how long will they last without losin
When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become go
In this recipe, how can I substitute chicken broth?
I make home made buffalo and bbq sauces and I am finding they separate....I want to bottle for family in baskets but don't like them separating in the canning j
I have a container of minced garlic similar to this: My question is can I mince fresh garlic, then allow it to dry on a plate and add it to the container? O
I've had lentils that are cooked through but retain their form, as well as lentils that are cooked down into an almost blended substance. What's the origin of
In slow cooking I would like to know the amount of peppercorns to add to a meat stew or casserole please, I don't like it too peppery.
Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of sal
I often enter BBQ competitions where we are asked to use a "star" ingredient (such as dark beer or other product). In most cases, this means using it to marina
Duck is high in fat, so when roasting a whole duck you can end up with a lot of fat left with the duck inside the skin and soggier skin. How should the duck be
I don't cook myself, but I watch a fair few cooking shows. Recently the theme of gold and silver leaf has been quite recurring. My first thought was "Well it ca
I have a plastic ice-cream machine (two quarts). I water, sugar and lemon juice, cool it until it just starts freezing, and then put it into the ice-cream mak
For a treat for my lunch, having bought a bunch of Jell-o brand instant flavored gelatin mixes, my husband decided to follow a recipe for "magic mousse", as pri
Some culinary books and, for example, this Wikipedia article, state that adding alcohol (usually spirit) to dough, it will prevent the dough from soaking oil wh
Well, I haven't really cleaned my cabinets right above the stove for a few years so now they are covered in sticky, nasty goo that's basically settled oil fumes
I made a corn chowder this evening containing corn, potatoes, onions, garlic, and some other good stuff. This particular recipe instructed me to add a little bi
I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you
Reading through a book of cocktail recipes from the late 1800s, I notice some recipes call specifically for Santa Cruz rum and some call for Jamaican rum. Is th
I accidentally let some of my okra grow much too large. It's about six inches long, and I've heard that it's inedible at this size--per this video it should be
I have a pound of hamburger meat that has not been opened yet. The sell by date was on may 23 2013. Is it ok to eat?
I make pectin stock from apples for use in jams and jellies, and I have lots of it. I would like to try using this stock as a fat substitute in baking, similar
I'd like to prepare a strudel/phyllo dough from scratch, and I have noticed that the recipe calls for about 10%-12% of olive oil mixed into the strudel dough.
I added Guar gum and xanthane gum when I made ice cream, but 15% of it still melted before I put the ice cream in the fridge. What ingredients can I use to pre