I would very much like a recommendation for a manual ceramic burr grinder for turkish coffee. The grinder must be able to do fine powder consi
We made 11 1bs. of chicken breast into kebobs and then froze it. How long will it take to defrost in the fridge?
I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would lik
I am participating in my first tasting event. The event coordinator says I need to make enough food for about 400-600 people to sample. How big should a sample
I absolutely love cannolis but every recipe I see requires a deep frier. Is it possible to make them without one?
I have an aluminum pizza pan with a perforated bottom. It looks like this: Not long ago I purchased a pizza stone, which I got mainly because everyone raves
If a recipe explicitly asks to grill with the lid on (for example this jerk chicken), but I'll be grilling on a grill without a lid on one of those ubiquitous r
I'm going to buy Crawfish this Friday night at 9 or 10 and boil them Saturday at noon. Is it possible to keep Crawfish alive overnight? If possible how does one
In most of the recipes that have any sweet citrus flavoring, it is usually Orange (zest and juice). In fact I've hardly seen a recipe that uses a substitute lik
My husband brought back a homemade sour cream dill sauce from Finland. It was thick, perhaps with a puréed vegetable, but I couldn't taste cucumber or th
I have a 2kg joint of pork which I took out of freezer last night and kept of the kitchen counter. I was wondering is it safe to now put back in the bottom of f
I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer. Two days later I take them
As an occasional cook, I know the value of correctly diced vegetables when the recipe calls for it. But I don't have the knife skills to work through a soup's w
I have some slightly under-ripe oranges, and will be leaving the house shortly. Would I be wasting time to try to make them into marmalade?
Why is a spit called a spit? I can't imagine it, but historically, was it spat on?
I am planning to make a white or dark chocolate mudcake and take it from Australia to India in a month's time. I also need to ganache and fondant the cake eithe
One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridg
I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush? I'm having trouble finding an answer partly b
Why is it that every time I try to heat raw milk in a microwave it curdles and becomes like ricotta after a few seconds?
Here's what I did: I cut up some red potatoes into wedges, tossed them in oil and spice and pan fried them on the heat setting of 7.5 (9 is the max and it is a
I'm interested in attempting to make borscht similar to the type that gets sold in fast-food restaurants in Asia (or at least Hong Kong). I've found several rec
I would like to know if Jalebi is acidic or not? I want to create a dish using milk and Jalebi. But if Jalebi is acidic in nature than it will react with the mi
I live in the Philippines where Frank's Hot sauce is frankly quite expensive. I'm planning to make a homemade Buffalo Wings sauce with Trappey's Hot sauce (whic
I watched this video titled: "Cheats Quick Puff Pastry Recipe by Paul Hollywood". The one claims that it will result in the same dough and as flaky as the origi
When making a chicken broth I'll chuck in some onion, carrots, celery, leeks, whatever I got lying around. When I make the soup, I usually s
Three newbie questions: Purpose - I read somewhere (can't find the link again) that nonstick pans were purposefully designed to be used without oil. Is this r
I'm planning to grind my own beef patties, but I don't plan to use them until the next day, or perhaps the day after. What is the best way to store them until t
I've read the posts about why Green Tea can appear brown, and it makes perfect sense. However, what I'm experiencing is different. When I reuse my Green Tea
I have a recipe for vegetarian Moussaka which calls for red lentils, but it doesn't specify whether the red lentils are split or not. Is there such a thing as w
This question was asked on English Language & Usage and deconstructed food is a term I'd never heard before. One answer is that it is simply the constituen