I am planning to can a plum chutney and have ordered the Stagioni 10 1/2 oz jars. Having only used Ball jars, I am not sure I understand why their website says
I usually make a chocolate Swiss roll. The first step is to beat 4 eggs together with 115g sugar on a double boiler with warm (tap) water. I use a hand mixer
While living in Korea, there was one special bakery I found that had a cake that I can only describe as being halfway between cheesecake and regular cake. It wa
What preservative should be used for pickling vegetables like carrot, cauliflower and green chillies which are parboiled and could be used without refrigeration
Many cook books advise that fresh clams should be soaked in salt water with a bit of corn meal added. The purpose is that the clams will consume the corn meal,
When I make black tea, I usually put the leaves (or tea bags) into cold or room-temperature water before I start boiling it. I've noticed that certain cultures
So I just recently attempted to make my own pop tarts using the recipe found here: http://rampantcuisine.com/cuisine/homemade-pop-tarts/ But the tarts came out
I´m a huge fan of good meat marinades. However, marinades usually include a lot of oil and adding it to a high fat meat, e.g. lamb or pork is adding more
I just put instant coffee in my cup and pour the water. My question is, what temperature should that water be?
We often get snap beans from the CSA (Community Sponsored Agriculture) that are either entirely purple or mottled purple. When cooked (at least when steamed or
My wife just harvested our first batch of beans and is wanting to dry them, so that we may use them for cooking goodness. How can we dry the beans once they ha
In one episode of Star Trek: The Next Generation Guinan makes a Tzartak Aperitif, which is described as: When made properly, the evaporation point of the dr
I've started making mustard at home recently and wondered if I could make similar preparations from vinegar and other seeds, for example fenug
I made this recipe last weekend and while it came out very tasty, there was the occasional gritty texture/crunch similar to sand at the beach getting in your mo
When I prepare a poppy seeds filling (e.g. for a pie), I currently use an old-style coffee grinder. It takes small amounts (like 2 tbsp at a time) of poppy seed
I am going to be cooking salmon for dinner tonight on the stove and debating whether to use a non-stick or metal pan. I was going to use the non-stick at first
What is the difference between Rajasthani "sev tamatar nu shak" and Gujrati "sev tamatar nu shak". Do they use different spices or ingredients or method of cook
If I need to cool something quickly or keep something at a lower temperature, do I put it in the top or bottom shelf of the fridge? Which part of the fridge is
I want to make several loaves of a honey-apple challah for Jewish friends for Rosh Hashanah. However I am going to be out if town for Labor Day weekend. If I
What special knowledge, training or qualifications do baristas receive that make them more expert on coffee than any other front line food service worker or int
My husband made and canned pickles 1 week ago. Tonight he noticed the seals were popped on all but one jar. One other time the same thing happened when he canne
Can the thermometers you usually get in cook shops (e.g. meat thermometers) suitable to be used as tea thermometers? In particular, I am wondering whether the t
I would find it very useful to have a list of empirical data on temperature-stability of spices. Are there any systematical studies available? Which spices ca
I have unseasoned rice vinegar but a recipe that calls for seasoned. I assume I should add sugar and salt to substitute for seasoned vinegar, but in what propo
I'm making mustard pickles and it calls for pearl onions. Can I use white onions chopped up?
My friend (who lives in a warm, humid climate) often has issues with chocolate, due to the formation of a light-colored coating on it. I believe it is just choc
I just made a batch of soy based marinade, I then used a spoon to pour said marinade over some chicken, swirled it about, and mistakenly double dipped (put it b
I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much st
Hi I am doing a research project on banana ripeness and cannot find a way to tell the ripeness of a banana from the inside of it. I cannot use taste to measure
Given a choice between using a good coffee grinder a few days in advance, or one of those whirly-chopper grinders immediately before brewing, which would you ch