I'm on a bit of a quest to make a great lamb vindaloo, and through my research I've seen two pieces of advice (often given together) that I can't quite reconcil
I am looking for a substitution for coconut milk. I am highly allergic to coconut, but often see recipes I would like to try that call for it.
When I create my own recipe, I am never sure if I should bake it at 350 or 375 degrees. I have several cookie recipes that says to bake at 350 and others say to
I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the f
Observing other people cooking, I hear comments about sauteing onions until they turn transparent (or translucent), or just before they start to turn. Usually
I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another past
I have a 900 ml can of Saloio olive oil. I lack any idea of how to open it. The top of the tin is more-or-less seamless (see photo), and lacks any sort of i
I heard its a must method for cakes. But is it also a must for cookies? Cakes i understand since it needs to be light and fluffy. But cookies? Like sugar cookie
I've checked out several recipes and none of them really turn out right. They taste like well... parsley, balsamic vinegar, and garlic. No act
I've tried cooking large calamari tentacles (about 2in at their thickest) with little success. The first time I tried the classic fast-grilling method, but, obv
I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside
My skillet is dishwasher safe but it comes out with rust colored spots on the bottom. The non-stick surface is rough and if I use a paper towel to wipe it down
I made a short research on steaming vegetables in microwave to compare it to steaming on stove top. An interesting discovery I made is that steaming in microwav
What are some techniques for making bread and/or kaiser style rolls that are very airy with large holes inside, kneaded in a bread machine then baked in an ove
I'm making the beef stock and after the stock has been brought to the boil, the recipe calls for skimming the foam. What is in the foam? Why i
I accidentally left meat in the trunk of my car, it's so cold outside it froze, can I still use it?
I was recently at my locals farmers market and someone was handing out samples (cooked) of what they were selling. The guy cooking said to never use olive oil a
I plan on cooking pretty simple foods and will need a knife for things like stir fry, the occasional meat dish, soups, casseroles, basically just standard fare.
Is it a good or a bad idea to cover food that is cooling? For example I have bolognese cooling in a tupperware container but don't know whether I should cover i
I buy refrigerated chicken breasts and cut them into smaller pieces, lay flat on a cake pan and freeze overnight, then separate them and put into individual bag
My standard Bechamel sauce recipe used to be: Stir together flour and oil into a paste Fry for a short while Add a small amount of milk Heat and stir until inc
In an effort to reduce oils from my diet, I've been trying to saute without oil, but I'm not sure how to do it. In doing so, my pans now have a brown residue th
Related questions: What causes a cake to sink in the center? and How can I get the maximum flavor from orange peels? I ended up simmering the zest of 6 oranges
My wife purchased 2 M&M Family Frozen Meat Lasagnes and left them in a thermal freezer bag in the rear of the Escape. I found them two day
I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15
What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have béchamel sauce. They both nee
My mom has a cake recipe that calls for 70% chocolate. She called me and said she has 53% chocolate and unsweetened chocolate. Can she mix them to get 70% and i
I have read here that cocoa nibs can be used in place of chocolate chips, but what about the other way around? A recipe I want to try calls for cocoa nibs, but
I have been examining scores of recipes for candied citrus peels and I am unable to find an answer to this question. Most recipes indicate pretty standard candy
I am infusing olive oil with truffles. How can I do it safely? Heating the oil destroys the truffle smell and pickling it is a sure way to do the same. Are ther