From what I understand Lentil needs Rice for the maximum benefit of its high protein quantity, of course that will then increase the carbs. What is the minimum
I am trying to make my own protein cookies/bars. This way I know what is in them. I have a good idea on what I can replace oil and eggs with. What I am still un
I bought my third Misto (love them) and the pump head does not move after filling and pressurizing the canister. It is not clogged, as nothing has gone through
I purchase grocery store chicken and boil it for chicken and dumplings, as well as to feed my dog. It has a strong chemical odor that doesn't go away in spite
Many sources suggest that olive oil loses its distinctive flavors when heated to high temperatures (e.g., Can extra virgin olive oil be used for stir frying, ro
I want to home can a very simple or basic mincemeat that can be changed differently in each use. Do not understand need of suet? Can something else be used?
I'd love to make my own chocolate chips from scratch. But everything I've produced seems to melt during cooking. It would be nice to make them based on the pe
I was just watching this program on the food network here and they were talking about the Spanish fermented pork sausages. It made me think of sausages that are
I'm looking to sous vide a boneless, 6 lb rib roast, for New Year's Eve. If I set the temp for 136F, how long should I leave this to cook? My thought was 6
I'm looking up ice-cream recipes to try to make one for the first time. I found recipes that use the custard base (with eggs) and then some that do not use any
There's a question that touched on infusing espresso beans with vanilla flavor during roasting, I'm doing something a little different. Recently, I managed to g
My husband made some chocolate chip cookies. He changed the recipe (mistake) and they turned out flat and crispy. They taste good, but do not look nice. What
When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it ne
I'm cooking Marcella Hazan's bolognese/ragu recipe using a brand new Le Creuset 7-quart round dutch oven. For the long simmering stage, the recipe says to keep
I'm trying to make chicken wings. As I want it to be extra crispy, I'm looking to use baking powder in my flour/starch breading. However, every recipe I see tha
King Arthur sells pizza dough flavoring on their website. I'm looking to try to homemake some since my dough is a little bland. The ingredient
I plan on cooking a prime rib for an upcoming dinner party for eight adults. I would like to have enough beef leftover to make a soup or stew. I plan on cooking
I have a big pressure cooker (3.5 litre) in which I cook 3/4 cup Lentils (on gas stove) intended for 2 people. Can it be disadvantageous in some way? Are ther
Is condensed milk the same as sweetened condensed milk? I have a fudge recipe that calls for condensed milk and I can not find strictly condensed milk, only s
I have a problem with uncooked, sliced onion making me and other people feel uncomfortable in the stomach, sometimes whole night. However, when I eat tacos out
I am looking at Madhur Jaffrey's Chicken Korma recipe as given at http://www.bbc.co.uk/food/recipes/creamychickenkormawi_90196; however I only
I have a large ceramic soup cup which appears to be internally damaged after being rinsed with cold water while hot: Is this cup still safe to use, or is it
Thermometer says 30 degrees and has for about a week. The corn on the bottom shelf looked terrible and was pitched. Most of the meat was thawed but looks ok, wh
Lyle's Golden Syrup has a distinctive lid design, in which the top of the tin has a lip. This inevitably fills with syrup and makes the whole thing stickier t
When I see tuna steaks, seared rare, on restaurant menus it's almost always Ahi tuna specifically. What's special about Ahi with this preparation method? Does
When I watch cooking shows and observe equipment in restaurant kitchens, I see a lot of different size hotel pans. I see that various sizes can be used to hold
A lot of recipes that call for separating an egg, suggest that the egg be separated when cold rather than at room temperature even if it has to be brought to ro
I have a chicken recipe that requires marinating. However, I'd like to brine the chicken as well. How do I go about doing this? Should I brine the chicken, then
SEE: http://www.copykat.com/2009/02/02/hooters-hot-wings/ I'm wondering what the purpose is of using whole wheat flour and all purpose flour in the breading re
In Norway, the strongest liquor allowed to buy is 60% (120proof?). I try to flambé my Crème Brûlée as suggested in Can I make Cr&egra