I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice,
I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty
I'm very new to fermenting and am typically doing it with vegetables pressed under either salt or salt and water. I've come across several sites teaching about
I'm about to buy a new oven. I can buy one which is able to steam the food, or one without. The one with steam (a nice, but not necessary feature) only goes to
Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a languag
We like to make ground meat kebabs. I usually use all ground lamb, but occasionally will use a mixture of lamb and beef or lamb and bison. I have tried wooden
I forgot a pan with a little sausage grease in the fridge (1 1/2 to 2 weeks). The pork sausages had peppers, herbs and maybe onions in them, the grease is orang
I have a recipe that calls for one tablespoon of ground fennel. I only have dried fennel seed. What amount of dried seed should I use?
I prefer barbecued corn on the cob, but don't always have the chance to cook it quickly after buying it. I know that fresh corn loses its sweetness fairly quick
I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar t
When I make a jam, I put it while it's hot into a jar, then close the jar with its lid (a single-piece, screw-on metal lid) and put in cold water. After doing t
I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when
Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes
From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to p
I was cooking some lentils in chicken broth. When the lentils seemed almost done (they had been simmering for 30 minutes or so), on a whim, I added a fair amoun
I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are
I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wo
I have some bread that should still be good for few days that now smells like vinegar. There is no mold, ect. on it that makes it look bad. It is store bought
How can I tell if soy sauce is of good quality? Is it possible to tell from the smell and colour of the sauce? I'm aware of the differences of dark vs. light s
Last night, I had a small disagreement with my mother. She asked me to cook beef tacos for dinner. However, upon getting to the kitchen, I saw that the ground b
I use my dehydrator to dehydrate herbs such as parsley and dill. I use low temperature (95 F = 35 C) to preserve the taste. The dark-green leaves are usually co
I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV
I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results. Last week the food processor w
Everytime I heat up chicken in the microwave it tastes pretty strange and has a not-so-appealing odour too.. What is the best way to heat up those leftovers?
How long will foods that have "Best by: XX-XX-XX" on the product last past that date? I have tried looking online, and all I can find is anecdotal evidence, wh
I cannot eat chocolate but would like to drink a latte. Is there any chocolate in a regular latte? I know you can get a chocolate latte, but need to know if a
My cooking style involves putting a bunch of ingredients (e.g. chicken, rice, mushrooms, tomatoes) in a pot, adding water and seasoning, turning on the heat, an
For opening non-screw-cap wine bottles I tend to use a "waiter's friend" style corkscrew (i.e. one with a lever that you push against the top of the bottle in o
I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of edit
Having a long weekend, we have some new recipes we want to try. I found this recipe for Fried Green Chili Stuffed With Pork Stuffing . Unfortunately, the re