In many places in the US, I have eaten something called Soy Chicken varieties. I would like to know how this is prepared. Does anyone have any idea?
This year I'm going to try my hand at pickling. I've found recipes for asparagus refrigerator pickles that sound good, but they all say to use mason jars. I hav
Is it just for decoration, or does it serve a purpose?
OK, I will shortly be cooking my very first large piece of meat (i.e. not a single steak, but rather a larger one that I will carve into pieces when serving). I
I am a waiter at a coffee shop and quite often I have guests that order cappuccino. As you knew, the milk foam of cappuccino looks very unstable and tends to ov
I made lasagna in a deep dark roasting pan and froze it. Now I am going to have to reheat it. How long in the oven?
I have melted hard candy in the windows of my gingerbread house, two days later the candy is cracked. Tried it again, using more candy, but it cracked again.
My cakes get really mouldy/sticky within days if I don't refrigerate them during rainy season or when it's too hot. My cakes pass the skewer test before coming
Say I were to be cooking chicken in a pan, and I'm using tongs to flip the chicken periodically. By the time the chicken is done, how can it still be safe to us
Smoke comes out of my oven when I bake chicken breast fillets. As soon as I open the oven door I can see some smoke escaping, and 30 seconds later both fire ala
How can I prepare soy milk at home? Is it as simple as: soak soy, then blend and strain the milk, or is some centrifuge technique used?
I am considering buying an in-line reverse osmosis (RO) filter for our new house, as #1, I like to drink good water, and #2, I like to brew with good water. So
I'm following this recipe: http://blog.junbelen.com/2010/03/24/how-to-make-pan-de-sal-filipino-bread-rolls-at-home/. I was careful to measure the water temperat
I found I like goulash very much, but the bang for the buck is rather poor - I don't get much made for the amount of meat used up. I tried using different cuts
I have a recipie for Skewered Pumpkin (from India Cookbook by Pushpesh Pant). Basically it's grated pumpkin, paneer, onion, breadcrumbs and spices moulded into
No one is immune to injury in the kitchen. Cuts and burns especially are common and can be severe. I love cooking with kids and I feel that it's my responsibili
A friend of mine has mistakenly stored his ghee in a bowl which was not quite hermetic hence exposed to oxygen and the sun light. The result is that the ghee tu
There is a little pho place right around the corner that I just love. They have condiments on the tables including what appear to be just fresh sliced jalapenos
My rice cooker has an optional Turbo mode when cooking rice. The mode is off by default. As I understand, the upside is that rice cooks faster. What's the do
Can I take raw chicken out of a mainade that consist of soy sauce, vinegar and other things and put ribs into it to marinade as well? Its a c
I used a boxed breading that called for dipping chicken in egg and milk then rolling in breading. The chicken fingers still look kind of white with noticeable
Many cookbooks and chefs recommend cooking green plantains before eating them. Is it just because of all the starch? Or are there any toxins as in sprouting po
How much salt is one need for a typical brine for an average 7-8lb turkey? Or is it more appropriate to ask what the ratios are of water to salt for a brine ?
I don't know how to pickle cayenne and jalapeno peppers. I tried putting them in a mason jar w/ vinegar. They didn't last too long because the top rust. I don't
I am attempting a castle cake with a dragon on it. I also want to make a tower to stick and stand up on the castle. The general idea to create the tower is to s
It seems that the "cover" is harder than the other parts...
I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go
I've got 3 pounds of raw, unpeeled hazelnuts. I probably won't use most of them right away so I'm inclined to freeze them. I'm going to peel them using the boil
How can the internal temperature of a roast get higher than the oven temperature? I have seen recipes that cook pork at 120 degrees C and get the internal temp
I have been following a very nice recipe to the dot. However, I encounter some problems. My final texture is more similar to a bread than a waffle. Is this bec