I've seen lot's of questions in regards to the grate on a grill rusting (like this one: Can I still cook on my propane grill with rust?) but my situation is a t
Sometimes white bread, while initially fine, after a few days becomes sticky inside as if its going back to a dough-state, though not quite. The taste also b
What is the difference between a pour that is clockwise and to one that is counterclokwise, how does it effect the brew in the end? I've read
What is the ideal temperature to bake deep dish pizza, and for how long? I want to bake a deep pan pizza with toppings of mushrooms, olives and mozzarella and
I've tried 5 recipes for gluten free lemon cake and all of them have a tight brick like texture. What would make a cake fluffy if it is gluten-free? How do I
I made a batch of yogurt that went poorly. I use a Salton yogurt machine which uses a #5 plastic bucket. If this were beer, the recipe would call for baking the
Will my recipe for roasted red pepper salmon still taste great with cod as a sub? I have a freezer full of cod, but no salmon. The salmon goes faster. Thank y
Is there a guide or rule of thumb about scaling a cake. If the recipe calls for an 8-inch square pan and I use a 10-inch square pan, how will it behave in the
There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor?
I have a problem when heating bread in the microwave oven. I place it on the glassy rotated bed of the oven, it get heated very well, but there is a lot of mois
What kinds of kinds metals are good for a salt shaker? Are there metals which will react with the salt in them to cause either the shaker to corrode or ruin the
I left a chiffon I baked on the counter, wrapped in tin foil. And after 5~6 hours it shrank and became stiff. I thought maybe it's too warm and dry in the room(
When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed
Tonight's dinner was a beef with rice wrapped in lettuce leaves. It was tasty, but very messy and time-consuming to wrap. Is there some trick to this that makes
I never put salt into the water when I boil it to make pasta even though cooking directions always suggest I do that and the pasta comes out f
I wonder how to cool chocolate in a couple of minutes, without losing its quality. I'm looking for a portable chocolate cooling machine. I think of using it in
I have just purchased an expensive espresso coffee machine (American) but the taste isn't nice and strong as I expected. Does it depend on the coffee beans? Wha
http://www.sanjeevkapoor.com/vegetable-hot-and-sour-soup.aspx Are we here talking about Bamboo trees? Can we have a picture of Bamboo shoot? In what forms is i
There's a Greek dish - kokoras krasatos - that I love and want to make for guests, but I can't for the life of me figure out where to find a rooster. Is anyone
This may be a very basic question and I've just somehow not been doing it properly. When I get tofu in the prepared foods department or the Chinese buffet, it'
I want to make unique and hopefully really awesome bacon cheeseburgers tonight. If I had been thinking I would have purchased cuts of meat to grind myself, po
I've got a lot of frozen vegetables that I need to use (you name it I probably have it). Can these be used in soup stock?
I haven't seen these things in the markets here. How do I ask for them in the local market?
I get a ton of lemon balm in my yard and I'd love to make a tea from it - especially an iced tea. I'm a total tea newbie, so I have a few questions: Should I d
I have a recipe for sourdough starter, that says I should use rye flour. But which is that? I have grinded my own flour from whole rye berries. There is a lot o
I've read that it is O.K. to defrost chicken via the microwave or in a sink of cold water, but only if you're planning to cook the chicken right away. (How to q
How does fresh and canned tomatoes compare in indian cooking? I usually see recipes call for pureed or finely chopped tomatoes, which are added after the init
I have a recipe that calls for 1 1/2 cup of fresh cranberries mixed with 1 cup of sugar (let stand). Then you add egg whites, orange juice and vanilla. Finally,
I'm the kind of chef who chops up whatever the local bazaar has that week, adds a random amount of seasonings until the color suits my fancy and then cooks it.
How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refriger