I like to bake, fry, cook and make salads out of dark green parts of the kale. But when I get to the middle of the kale, I don't like those whiteish bright part
I wish to get rid of the remains of the coffee in a Turkish coffee cup. I tried using the tea strainer, it didn't help much. I used cloth. The results were bet
Here's a Turkish coffee pot. I don't have any of those so I use stainless steel vessel to prepare the Turkish coffee. Does it make a noticeable difference i
Good day, I made a big batch of no bake blueberry cheesecakes for an event tomorrow. My question is, do I put it in the freezer or do I put it in the refrigerat
My question is very similar to this one here How to best cook potatoes to be used in a curry? I am trying to enhance the potatoes flavour by masking it's own na
I am buying my first carbon steel pan and am new to the whole "seasoning" process for pans. I realize that pans by default stick, and you need to "season" them,
I was boiling soapy water (to help clean it) in my Martha Stewart stock pot, and I forgot about it. It seems pretty burnt. Can it be cleaned and salvaged, or is
Using a slow cooker, I made a brisket in a sweet red wine. The result was a too sweet brisket that I do not want to eat. Is there a way to even out the flavor
Can anyone tell me what I can add to Buttercream frosting that doesn't include shortening and will still allow me to keep the cake at room temperature? I hate
I've cooked sea bass before on 220 degrees centigrade for 15 minutes baked in the oven. I get some foil and place it on a baking tray and cover it in a thin lay
Is it possible to make smoothly melting cheese slices at home, similar to Kraft American cheese slices? What are the key techniques?
I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish eve
I am about to purchase a Weber charcoal grill. For optimal cooking, I want to be able to monitor and control the temperature surrounding my meat by operating th
I would like to make a Swiss roll without big holes. The skin has to be smooth and beautiful - no bubble and holes. Do you have any technique or suggestion on t
I read a lot about preserved lemons (TLDR: quarter them, and keep them in a mix of lemon juice and salted/brined water for 10-30 days), and I'm trying it with l
I'm planning a long distance hike and I would like to add some variety to my meal planning. Does soy chicken need refrigeration? Does it keep for a couple day
Can I thaw fish during steam cooking or is it better to leave the fish the night before in the fridge?
I have read that the squid and cuttlefish are more tender if they are cooked in less than 3 minutes in a pan. But what about steam cooking, how much time does i
I do a lot of backpacking, and I usually buy freeze dried meals, like these ones. This year I would like to make my own dried meals. I know how to dehydrate m
I often make sunflower butter in my food processor by pureeing raw sunflower seeds. Today I decided (after the seeds became creamy) to blend a banana into the m
I have a Brie Cheese that has not been opened. It shows an expiration date that is 6 weeks ago. Is it still safe to eat?
In the ever-present attempt to be healthier, I've started using peanut butter in place of crisco to keep the sugars together for my cookie dough snack (sans egg
I am trying to work out how to make the perfect brioche bun for burgers. I followed the Pink Whisk recipe, but that had a few problems. The main one was that
I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook
I decided to do mashed potatoes. I boiled the potatoes (needed 3-5 min more, the were in about 30 min) I just realised they're undercooked I cut the potatoes
I experimented by substituting all purpose flour with oat flour that I ground up myself from organic oatmeal for pasta intended for ravioli. I used roughly 3
What are the general rules regarding when can you refreeze food that was frozen and then thawed in the fridge? and what are the reasons behind them? (Hygiene? F
This easy pie crust recipe from cooks.com calls for flour, oil, salt and milk. When you make this crust can you substitute the oil for eggs or something like th
I have tried cooking baked potatoes (Russets) using the Alton Brown recipe here: http://www.foodnetwork.com/recipes/alton-brown/the-baked-potato-recipe.html F
I cook many authetic Greek dishes for Greek Easter. This year I have very little time to prepare. Can I make dishes like Moussaka, Dolmades, Spanakopita in adva