I am in Australia but the recipes are from the US. I can't seem to find out what kind they would be.
I've made a Turducken every year for the past several years as part of an end-of-year gathering with friends. This year, we have a pescetarian (no meat but fish
I am not proficient in cooking but I have one question which I am not able to figure out. I have read on internet some oils should be used for dressing, other
I like my eggs Sunny-side up, and ideally, with runny yolk but fully firmed up whites (including a millimeter-thin film of cooked yolk/whites on top of the yolk
We once tried to use beer instead of water when stewing cubed chicken breast pieces on a lark, and it turned out pretty tasty (surprise, since we don't actually
Can I freeze a cheescake made with pumpkin puree that was previously frozen? I used it in the cheesecake but the event was cancelled to another day. How long wi
I am cooking two fresh ham roasts at once for a large crowd. The instructions are for minutes per pound. Do I add my roasts for total pounds or figure for one
I'm working on starting a small home-based bakery that will ship food products sold on a website directly to consumers. (Specifically, cookies.) As part of this
Suppose I boil water in an electric kettle in order to add hot water in a cup containing a tea bag. Should I cover the metal ring with water or is it ok if the
I want to make Kashmiri pink tea but have not found an exact name in English for those tea leaves used in Kashmiri pink tea. As I am right now in china, here th
During the holidays, an apple cut in half and filled with cranberries or cranberry sauce is a commonly served item in Belgium. I want to make this too this year
I have a cookie recipe that calls for 1/4 cup of lemon zest. Can I substitute dried lemon peel, and how much? Or should I use lemon extract, how much? Or wo
I'm planning on making some peppermint meringues tonight but am a little concerned about my recipe. I've successfully made meringues in the past with peppermint
I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour? Is there anythin
I made the mistake of making my neighbors these cookies peanut-butter-oatmeal-chocolate-chip-cookies. Every time I see either neighbor they thank me again for t
How should turkey chops be cooked so they are tasty? Is a cast iron pan needed or benefitial?
Its a sauce that contains lettuce and vinegar to eat with roast dinner and can be eaten with chips and cold meat in Newcastle, UK.
I am trying to make Gordon Ramsay's Bloody Mary Linguine. The recipe here has a nice close up picture of the finished product. There are big pieces of white bre
I eat scrambled egg whites every morning, cooked over low or medium heat (they have better taste and texture over low, but sometimes I'm in a hurry) in a non-st
I want to make brown paper bags of popcorn kernels and flavouring to give as gifts, but i can't seen to get the popcorn flavouring to stick to the unpopped kern
I just watched a commercial for Idaho potatoes that said they're special because they're especially 'dense'. When I was in Spain my señora told me that
Can you use Southern Blue Whiting (which is a small codfish) in place of Atlantic Cod in most recipes? Other than the size difference between the two, are there
I was in Turkey this summer and I drank Turkish Coffee every day, I like it very much. I had some conversations with the coffee house owners and I tried to lear
I have a bunch of egg white protein powder to take as a supplement. Only when I mix it in a shaker bottle, it foams up. Reading the answers about souffles I got
I got a question in my class and that was,'What is the reason for weighing a slice of fish?' Please help me out before my exams. On other site
I need to prepare and bake two pecan pies to sell, so will need to deliver in disposable aluminum pans. Is it best to set the disposable pans into heavier, dar
Someone told me a while ago that if you cook with olive oil (in a curry, for example) that its properties change compared with using it in a cold dish (e.g., sa
I can't seem to get that final rise in the oven. I would expect and prefer the cuts to show a more prominent rise. This bread is - 310g water - 501g bread
How can make malted milk ball centers - not the chocolate covering? If I mix malted milk powder with any liquid it just melts into it. I don't have any way to c
Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker. Is the most optimal means to melt the ro