I see good answers to What brine ingredients are effective?, and I am looking to really push the envelope. I realize that there is some debate as to the effecti
I made this recipe for Scallion Soup but made substitutions for what I had - beef stock instead of chicken, and coconut milk instead of cream. I added gin beca
Is there a rule of thumb for removing spiciness from a dish, caused by things like jalepenos, cayenne pepper, black pepper, red pepper, szechu
I have come across a few recipes that envolve a mix of goat cheese, cream and other hard cheeses. They're called 'royale' for some reason. Can anyone define the
I am looking for a best practices advise on cooking steaks such as rib-eye or club steaks at home so they come out similar to those at steakho
I bought a package of frozen, individually wrapped, vacuum-sealed pacific cod fillets (about 150-200 grams each) from what I thought was a reputable brand (and
I would like muffins, banana bread, and the like for breakfast. Could I prepare a quickbread ahead of time such that my husband would just have to pop it in the
Aside from imparting a different flavour, when baking and cooking can you substitute coconut oil for other oils (including butter) with the same results? I have
I love gravlax and have recently gotten into making it - partly to avoid the nitrates in commercially prepared gravlax, and partly for budget. But even making i
I don't have proper polenta, but I do have P.A.N. arepa flour, can you successfully make a porridge similar to soft polenta or grits out of this type of cornme
I am occasionally using my vacuum machine to pack bags for sous vide cooking. The model is the FuturaVac clamp-style table model (see e.g. http://www.sousvideno
For my birthday, I was given a collection of more or less esoteric knives, such as two mezzalunas (one with one handle, and one with two), a sicle knife and a t
In European tradition, knives are beveled on both sides of the blade; coming to a point in the middle. In Japanese tradition, however, the bevel is only formed
So here's the scenario: Bought chicken and put immediately in the freezer like 3-4 weeks ago. I pulled the chicken out yesterday afternoon an
About 1 week ago I made 2 of the same meal and froze one of them to eat at a later date. Both were cooked in the oven. I was wondering if it is possible to rehe
Is there any evidence for (or against) those "Vacuum Wine Saver" pumps (such as "Vacu Vin") that claim to improve the conservation of opened wine bottles? By e
After making an apple crostata, I was left with a lot of leftover crumb topping. The topping is delicious and I could eat it by itself ;) But
I opened up a package of ground beef today that I had bought the day before from a reputable grocery store. I left it out about an hour to warm up a little. I
I drink iced coffee by the gallon. Currently my go-to method is just to brew a strong pot of store-brand medium grind coffee at night using an old Mr Coffee dri
1) I would think that crisping the meat towards the end of the cook could result in drying the already cooked portion, specifically if the heat is turned up f
I have some old bacon that has developed alkaline tasting crystals. Is it safe? It's been kept in the fridge, and it's perhaps 2 or 3 weeks old.
I've made hot chocolate before however it's only ever been the instant powdered variant by Cadbury's, however today I bought some hot chocolate by "Charbonnel e
For medical reasons, my friend who adores spicy-hot food, is trying to cut down. What can we do to food to make it taste "less bland"? Inspi
I currently have a largish bottle of cider fermenting away in my kitchen. I will rack it in the next weeks. I prepared the batch from mashed apples (not juice)
When making Corn tortillas at home, the first side that cooks against the comal turns out perfect, with slight blistering and an even cooking of this side, the
Can I use a microwave safe plastic container to bake in an electric oven?
"The raw shrimp served in sushi all begin life as males—and then they all suddenly become females and have sex with their younger siblings." -Trevor Corso
I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my sou
What is it in canned biscuits that makes them puff up immediately upon opening the can yet stops them from raising further? What kind of food voodoo is at work
I'm putting together the results of a kitchen experiment and I'd like to be able to identify a phenomenon that I've noticed when using certain spices. I've felt