It has a slightly thick skin like an apple, semi-dry and grainy texture, with a slight apple flavor, about the size of a large grape, with one pit, reminiscent
I just put some cheese sandwiches into my microwave oven, and I can see a small layer of fluid on the surface of the cheese (trappista). What's this and why I c
Pesto, chutney, whatever. I go on flavor profile "kicks", right now I am craving Asian - soups, stir fries, curries, you name it. Here's my thought. I want a s
I know that almost every one of us use wine or vinegar for marinades or meals. Recently I was cooking a Chinese food and tried whisky instead just for a differe
I've been told that there are dangers in refreezing defrosted chicken as well as that it changes the taste and texture of the chicken. Is this
I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was h
My pot roast recipe says to cook on high for 6-8 hours or low for 3-4 hours. However, the instructions for my new Crockpot say that the low setting is just for
I'm about to juice 5 or 6 lemons, I'll zest maybe 2 of them. (I'm making a lemon cheesecake). Lemon isn't something I care to use very often, but I'm intrigued
I'm working on a beer battered onion ring recipe and I think I have the recipe part but the onion rings look dull as they cool. I notice at restaurants etc...t
I love coffee, in many of its forms, and have recently started playing around with grinding my own, brewing it and so on. When I grind beans, I usually use a sp
When cooking steak on my grill it seems that even at a steady temp of 350 Degrees F and for 20 minutes the steak seems to change in the way of texture. I get my
I'm looking for the most comprehensive list of raw products such as vegetables, fruits, meats, seeds, etc. used in the kitchen (Oriental Cuisine) and their resp
For the holidays, I plan to do a turkey, but I need to order in advance since the place I'm buying from is popular and usually sells out in pre-orders. Estimate
I guess it's technically a Mornay, it has Parmesan and Fontina. I've got about 1 1/2 cups in my fridge. Refrigerated it's solid enough to hold
I'm taking an interest lately in Lao cuisine (I'm in the country). But I haven't noticed where they get their fibre from. Which traditional dishes or ingredien
A while back, I had a conversation with a purveyor of knives. I asked her to recommend two knives; a general purpose knife and something to use to carve a turke
I bought some frozen, boneless chicken breasts that I wanted to cook tonight. Should I leave in the package and immerse it in hot water, or sh
For previous Thanksgivings, we have brined and roasted our turkey. (Here is the detailed process.) After brining for about a day, we roast t
I recently mixed 8 quarts of kimchi. I stuffed my cabbage into 8, 1-quart Mason Jars. I left the typical buffer space (about 1-inch) below the lid. I told someo
I can't even count the number of times that I have followed recipes for pasta using a food processor, only to discover that no matter the care I took with the m
I have seen a number of recipes that call for using "kosher salt". This is ridiculous to me, as I very well know that all salt is kosher, and
A long time ago I tasted an alcoholic drink which was green and tasted very sweet (possibly like banana, definitely not mint), and it had a long french name, so
We have ducks at home and my wife has been making the Chinese delicacy 咸鸭蛋 preserved duck eggs for about 3 months now. However in the past
Yesterday I decided to try to make dulce de leche or caramel. I did not follow a recipe: I was as curious to see what would happen as I was hungry for sweet, ca
Today my husband packed me some shrimp burritos for lunch. They were very tasty, but unfortunately, a lot of liquid drained from them between morning and luncht
I boiled some eggs one week ago and forgot to eat them, so they stayed in the fridge. How long will they stay consumable in there?
I know how to make gluten from wheat flour. I've made my own by adding water to wheat flour until it was a stretchy dough. I washed it until the water ran clear
I'm simmering black eyed peas for the first time. I rinsed them very thoroughly, covered with clean water, and simmered. The water they're in has turned dark
I live in a small apartment, and the kitchen is tucked away in a corner without any outside ventilation (windows or stovetop exhaust). Every once in a while I'l
How is the combination of Anise, Pepper, Cinnamon, Cloves and Fennel better known?