Is there any way to keep bananas fresh for longer? We tried putting them in the fridge but their skins turn black very fast.
I want to be able to use chopped raw cranberries instead of sweetened dried cranberries in oatmeal and yogurt year round. Can I chop raw cranberries and then st
I have a pretty fail safe method for cooking BBQ baby back pork ribs at home. make a rub and apply to ribs wrap in aluminum foil one hour at 325 in the oven t
Buying pre-peeled/crushed/sliced garlic is great because it saves so much time during prep -- hand-peeling and crushing garlic in the midst of of everything els
When my boyfriend and I visited France a few months ago, I noticed that a lot of savory dishes were drizzled with some black-brown colored sauce on top (see pic
Two days ago I prepared some chicken stock. During the preparation, I took care to skim the grayish foam (as per procedure) and all went well. I usually freeze
I put too much cardamom in the applesauce that I'm cooking down to make apple butter. Will the cardamom flavor mellow as the sauce cooks down or should I add mo
I live in the Mid-Atlantic area and have terrible luck buying raw hazelnuts/filberts in the store. They are often bitter and/or old-tasting, very expensive, and
I frequently cook for my choir and I wanted to serve fried fish. The problem is I have to cook the food at home and transport it to the church. How do I keep i
I want to cook chicken legs, but will be out of house for 2.5 hours at what temp do I need to cook it at so it's not over or under cooked? I have just a basic o
I'm making beer bread and only have blue moon or leineys lemon shandy. Would these work without a fruity flavor overpowering the bread?
Today, I was inspired to make popovers. I followed this recipe, "Foolproof Popovers" but substituted the white flour with whole wheat white flour. As for th
I have a request from a friend for a Libby's Pumpkin Roll. I don't have any experience working with pumpkin because I don't like pumpkin. That particular recipe
I've made an Ayurvedic drink for a cold/flu (though I adapted it to my tastes) - minced ginger and turmeric brought to a boil over medium high heat then simmere
I'm trying my hand at Chinese cooking. I doctored a mung bean soup that otherwise turned out okay. I took the spices, veg, added them to stock, waited till boi
Several times I've seen recipes from the United States that call for canned pumpkin which isn't widely available in Australia. From research I see fresh buttern
I keep reading online that garlic should be added at the end of dishes because they'll otherwise turn brown and bitter. What confuses me is that a lot of rec
I have a lever press espresso machine and wondered how I can produce the optimal shot of espresso. I am using the single serving sieve and try to fill it up to
I was just preparing red kuri squash for a soup, and as usual during preparation I snacked some pieces. The skin did not seem very thick and I took a bite of a
I've been making a lot of green smoothies (using a Vitamix), and they have a tendency to end up with about 2 inches of undrinkable froth/foam at the top. It se
I'm trying to make sweet fried plantains (maduros) but I'm not having much success. I've tried frying on low, medium, and high heat and with varying amounts of
I love using smoked ham hock in soups, beans and stews. Dextrose is a listed item on this package I bought - does dextrose contain gluten?
Sometimes when I'm trying a new cooking method that uses different cooking temperatures compared to what I use normally, I find it difficult to estimate when my
So I am really getting into eating Tofu, and I want to get into making my own (since organic soybeans are alot cheaper then organic tofu). My question is, when
I've just peeled 3lbs of hazelnuts by blanching them with baking soda. Here's a GREAT video showing what I did: Hazelnut Peeling (close the ad if you watch the
I have a portable small oven with a max temperature of 250°C. There are two hot bars, one at the top and the other at the bottom. First of all, I'm not su
If anyone knows about the percentages of sugar & corn starch to make icing sugar for commercial purposes, please let me know. How important is it for these
I want to add the smell and flavor of banana in my cookies. I'm not sure whether I should substitute APP-flour or butter with banana. Thank you.
I need to fry some ground beef with some spices (black pepper, mustard seeds, cumin, cinnamon, salt, garlic, onion). I have olive oil and also almond oil. Wha
What are the recommendations to minimize the amount of smoke generated when cooking burgers, steaks or other meats in a cast-iron pan?