There are many questions asking on how to reduce the watering from (fresh) tomatoes in a dish or a sauce (most likely baked): How do I prevent tomato making qu
I love the flavor of rosemary but I don't like its prickliness. It's worse dried, but I don't even like that particular quality in fresh rosemary. I'm experimen
I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem
Does anyone know of any ball shaper for Falafel Batter? I was looking for a shaper, that could i could load with some falafel batter and directly load it into t
I came across a page (http://www.traditional-foods.com/bone-broth/) where the author used the same beef bone 12 times to make stock*. It got me wondering: when
I read on the web (including here) that canned tomatoes are usually more suitable for tomato sauces (in particular pizza sauce) than fresh tomatoes. It is unqu
I have cooked a steak Gordon Ramsay style (oil, butter, thyme and garlic). Now after I have prepared and seared the steak, what can I do with the remainders in
Why does soy milk curdle when salt is added? Does it have something to do with starch?
Imagine the following scenario. You make some food, and put part of it in the fridge relatively quickly (often before I eat, so I save e.g. half for later). Som
I'm looking for a way to make "heavy" oatmeal choco chip cookies. When baked, the cookie keeps the shape of the scoop instead of spreading out. Does using eggs
I do not like the taste of curry powder. I have a recipe that calls for the use of this spice. What do you suggest that I can use in place of the curry powder?
I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. T
Can technique really make big enough difference to effect the final result? There are already excellent questions and answers here regarding specific measuring
What can successfully be made using a popcorn maker, other than the various kinds of popping corn? I've tried pumpkin seeds and, while they didn't pop, they di
This year a lot of our maple syrup bulged out the bottles and almost blew the tops off when loosened. There were particles found in the syrup. What is going on
I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and
I live in a Motorhome and only have a butane gas burner. Cooking over a butane gas burner is all I have and is limiting using just a pan for recipes. Does anyon
Suppose you made a cup of tea (the real tea, not bagged, and not a fruit drink) with no additions, but you forgot about it while doing other things (house stuff
I've been told by other that you don't need to boil the noodles for lasagna before you assemble and bake it. They claim that you can just lay them out on the pa
I'm just learning to cook, I'm from India so sorry if my question is too stupid. I made a sandwich following the recipe given on some blogs, using chicken salam
At least in North America, eggs are most often eaten (or at least stereotypically eaten) for breakfast, sandwiches for lunch, and a big hearty meal for dinner,
I made popcorn by putting a layer of olive oil at the bottom of a steel pot, putting in the kernels and cooking it on high heat for a minute or so. When it star
I'm struggle with making my cookies spread out so I can have thin and chewy cookies. I've tried almost every possible solution but one thing that I can't get my
I'm loving my new Victorionox chefs knife, and I'm aware the it has a 15 degree blade edge. When the time comes to sharpen it, will using a sharpener for a 20 d
From beer making, we learn that the earlier in the brewing process we add an ingredient, the more it contributes to taste, while the later we add the ingredient
I'm curious about plain simple syrup and simple syrup with other ingredients. For instance, cardamon simply syrup. Do other ingredients make a difference?
Every time I try to roast a pork leg a lot of water drains from it and it becomes dry. Last time I did it this way: 24 hours before, I seasoned a 1.5kg (3 poun
I keep my sourdough starter (spelt) in the fridge and leave it out after feeding it. Should the jar that the starter be kept in be left open/ajar in order to en
Probably this is something covered in cooking academies/universities, but I'm not a professional chef, I just happen to like cooking a lot, and I want to get be
So I've just finished making about a liter of hot chocolate (lets ignore why for a minute here), and I've stored it in my refrigerator, inside a plastic bottle