What is the difference between pork sirloin and port tenderloin? I usually buy center cut pork chops and may buy one due to the sale price this week.
As I've mentioned in another question, I'm attempting to make a large block of gelatin. Unfortunately, my first few attempts come out a bit amber in hue, using
I'm making Pennsylvania Dutch ham pot pie. A dough is rolled, cut and dropped into boiling ham broth with potatoes. I would like to make it the day before ser
I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super
The date on cream cheese does not say sell by or use by or best by. I wanted to make home made pimento & cheese, but I am somewhat relucta
Just made my first loaf of Challah (traditional Jewish braided bread). Bread came out great but the outside was a little crustier than I was expecting. The reci
I deep fry different mashed vegetables for various recipes. (For example, Indian Malai Kofta). When I do so, I usually coat the vegetables in flour or corn flou
I have always made bone stocks by simmering them for a long, long time, either on the stove or in a slow cooker. My new housemate insists this can be done in a
Once I was in an italian restaurant where you could see the chefs cooking. My friend ordered a a pasta whose sauce was made of vegetables red meat and white win
Mint's minty kick mostly comes from menthol and pepper from capsaicin. What is the equivalent dominant compound in ginger that gives it the characteristic kic
I recently ate at a sushi restaurant where we just asked for "chef's choice," so we ended up with some dishes and rolls I was not familiar with. The first one
I really cannot take the texture of ricotta or cottage cheese in food, to the point where I will gag when it is in my mouth. However, most of the recipes I ha
Let's say you have one tea bag and can either brew it in a mug of boiling water, or a larger tea kettle of boiling water. The temperature, steeping time, type o
I have to admit, I've been pretty ignorant about cookware terminology for my whole life - I've had a set of pots and pans of various sizes, and I've used them.
I just pulled an Italian specialty cake out of the oven and was disappointed to see that it has sunk badly in the middle. It's not to be frosted or layered, so
I came across a nice little dessert consisting of sliced bananas sandwiching peanut butter. My kids would love it, but I have a youngin and he's gluten-free. W
I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and variou
I know peanut butter and other nut butters can easily be made at home, but they all seem to have very small bits in them. Creamy is never the true creamy smoot
I want to know the best way to express the result of reduced liquid. Example; 5 quarts reduced to 3 Cups. Should it be expressed as ratio or percentage? How do
Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and
I bought a huge bunch of sun-dried tomatoes with the intent of pickling them in olive oil. So I started with a small batch, but still after weeks in the oil, th
I buy bulk peeled garlic. When I bring it home I always throw some in the food processor and freeze it in single use aliquots. That's fine for daily kind of use
I've tried to make Chinese Baozi a couple of times now together with my girlfriend, who is half-chinese and knows the dish from her mother. We tried them accord
I'm not a fan of anchovies on pizza, because when you get a biteful, it's overly salty/fishy. Years ago, I saw an allegory about a king (or a person of some hi
I've always considered myself a decent baker, but in the last 6 months, I've had trouble with several cookie recipes that I have previously had good luck with.
I want to make an orange cake and its recipe calls for rum in the glaze. Rum, anything alcoholic, rum extract, etc. are not an option for me. Is there a way to
The way I make tea at home is per the following: 1/2 cup water 1/2 cup milk (or sometimes 3/8 cup) 2 teaspoons of tea 3-4 spoons of sugar Few inches of ginger
For a recipe that calls for a 6 quart crock pot, can I use a four quart crock pot? Should I only use 2/3 of each ingredient?
I made a couple extracts with Everclear and Buddha's hand and with habanero peppers (not combined). If I want to make some hard candy with them, how can I roug
I use mushrooms mainly to bulk up food, for example, I add them to cottage pie, lasagne, etc.. and they can turn 1lb of minced into 1.5lb. Also, I particularly