I've never had trouble making Tuna and Pineapple casserole before coming to Turkey. After making the white sauce and adding the cheese, tuna and fresh pineapple
When cooks use butter in cooking for whatever recipe, what is its function? For example, if I add butter to a chocolate sauce which is made from heavy cream and
In the 1970's in Canada (Ontario), I ate this food, it was referred to as "candy". However, it was some sort of fatback/bacon type of stuff (though I don't rem
I heard somebody mention cooking mashed potatoes in the buttermilk instead of water. Has anybody heard of this or have a link to a recipe?
I need to make several pound cakes for Thanksgiving. I make a variety but the are mostly pound cakes. They will be made with fresh eggs. Is it OK to freeze thes
I prepared warm potato salad last night for dinner. We finished around 7:00 pm and I forgot to refrigerate it until 8:30 this am. Therefore, it was left out for
I'm planning a chili pepper degustation together with some friends who are likewise interested in cooking. We're planning to taste a number
If I wanted to cook a meal - ie chicken wings - in a baking tray evenly on both sides, instead of turning them halfway through the cooking process, could I just
Does adding msg to any recipe or dish always make it taste better? It doesn't seem to have much of a taste on its own. EDIT I'm not asking HOW it makes things t
I can eat yellow parts without a problem. But I throw up when i eat whites. I tried many ways to eat but failed. Scrambled, spiced, souce, etc. I need to get ri
I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(
Most Americans (including myself) have grown up on Tex-Mex thinking it was traditional Mexican cooking. I was able to eat traditional Mexican (I thought) at a s
I have a tempura recipe I want to try, however it calls for "Very cold seltzer". Since I'm not a fan of seltzer normally, I don't have any on hand. However, I d
Is there a book on Uzbek cooking in English? I found one in Russian, but English would be preferable.
Is the sugar yielded from sugar cubes considered a kind of sugar? If so, what is it called? Confectionery sugar?
So I am cooking chorizo+squid pasta/stew and I think a little spoon of red pesto will be great addition to it. I wonder should I put pesto while it's cooking
I just ordered some new loose leaf oolong, and I've noticed that the leaves don't unfurl all that much--even after two or three steeps. I've noticed with past o
I saw at the butcher's shop today that they sold the head of the lamb, cut in half down the middle. I became really interested because the brain was fresh, and
I have one of these teeli tea strainers, and it's wonderful. It's a very fine metal mesh basket with plastic frame. I've had it for perhaps 10+ years and it's s
Ketchup, at least in the USA, is about as boring as a condiment can possibly get. It's hard to imagine anything "fancy" coming out of a tube like this: Why,
I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would l
so the question is pretty much straight forward.. I ate all kinds of cookies, some of them are soft and fluffy, other chewy (like granola bars or choc chip co
Do you PUSH or PULL the blade across the stone??
I am looking for food-grade beeswax to make Canelé. On Amazon, all I can seem to find is "cosmetic grade" which is not necessarily meant for food usage.
I left my cast iron pot on the gas stove, on high flame, and then forgot about it for 3 hours. It was empty and I was drying it before I oiled it to store it. A
It is better to roast a rolled beef roast from room temperature? Or is it advisable to roast it straight from the fridge?
I was wondering if anyone might know how they make Botan Rice Candy? I have searched the web but no leads.
Do they put it on the boxes just in case they didn't really cook it through?
In the past I have successfully followed the instructions at makeyourownyogurt.com to make yogurt using siggi's as a starter for the first batch and from then o
I store my bread in an enamel breadbasket like this one (different decor, though). In the bottom of the basket, there are some small holes, I think to let the a