I am going to be making cherry ice cream, I haven't used cherries before but in making strawberry ice cream I have always macerated the berries. Should I do th
I was wondering how to neutralize melter honey into more of a straight sugar base and get the acid levels down.
I found this very interesting post. I can guess what some of them must be but have no idea about the others. Can someone please help identify these:
I love spring onions (I believe they're called green onions in the US); I use them in salads and to add flavor. The problem is, whenever I get them from the su
Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love i
How on earth do I pan fry fish without it turning to hell? For the fish: Stainless steel pan Oil heated until it sizzles when droplets of wat
I've been roasting for about 3 years and have gone thru about 3 or 4 poppers for roasting coffee. The machines wouldn't stop working I'd just notice they slowly
I want to combine two off the shelf products with existing recipes into a single off the shelf heat and eat ready to go meal. Dinty Moore Beef Stew & Dumpl
I would like to make chicken drumsticks / legs (with skin on) easier to eat by removing the tendons and the fibula bone. Cook's Illustrated mentions this techni
My small kid used a metal bowl in a microwave oven and there was a spark. I immediately switched off the oven. There was a burnt mark on the left side of the
This is a Vietnamese dish described in the menu as "Scampi with Coconut/Chili Sauce". Can anyone tell me what ingredients I would need to make
From raw grains until ready to eat, what's the fastest method you can think of to get fluffy white rice (Thai Jasmine variety). I've tried using a pressure coo
I've bought an octopus from my fish monger, but, when I asked if he could clean it, he openly admitted he's never done octopus before and doesn't know how. Well
I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, high heat, constant stirring. I ended up with a beautiful dark brown roux. At
Starbucks' frappuccino has a fairly smooth consistency and mouth-feel. When I attempt to make something similar with my stick blender, I tend to end up with a
As far as I noticed the Combination consisting of Bouillon Cube, Wine and spices can make up a good basis for many vegetarian dishes, for instance with Pasta or
I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered fo
Can I dehydrate chicken cooked in water, purreed and mixed with purreed vegetables and mashed potatoes. Like a stew. Something that would be crisp like a chip
I want to try making my own frozen veg since they go bad fairly quickly in my fridge. I've got carrots, beans and some greens. I've never blanched anything bef
We're all familiar with the ring doughnut as an American confection. One thing I've always been curious about is why they have holes in them (or are toroidal in
I've seen these plastic handle things and searched for phrases like the one in the question title but failed to find it. What are they called? And where can I g
I'm having a large amount of guests over tomorrow and I wanted to know how can keep large portions of food hot and ready to serve without it getting cold or dam
About once per month, my mother prepares chicken with rice and a currysauce with pineapple. I don't know exactly what the method of preparation is of the chicke
I have recently been looking to make some nut butters and one of the main things everyone talks about is soaking the nuts then dehydrating them. After googling
How hot/long should I bake my porkchops (bone-in)? I've done a bit of google searching and have gotten mixed results. Is it better to do the low temp slow bakin
I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the pre
It's normally recommended to soak nuts, then dehydrate them and at some point in the future make your nut butters. Now what if you want to bypass the dehydrati
I have a regular gas grill (Brinkmann) and I'm trying to find a way or a workaround to have an infrared on it, have any of you tried that? is it possible to use
I've noticed that commercial gummies do not melt, even when they are left in the sun, while home made gummies melt even at room temperatures sometimes. What is
I have recently started cooking steaks at home and I really enjoy it. BUT I really hate the oil splatter all over my kitchen floor and stove top after I'm done