In many many Russian recipes, measurements call for one glass or this one glass of that. One glass in Russia, appears to be a similar concept to what one cup i
I own a Le Creuset French/Dutch oven, but I'm considering getting a Le Creuset braising pan also. I understand the oven is great for large/tall braising and st
So much leftover chocolate truffle base that I better package nicely and get out of the house: Is there some ratio or rule of thumb to spare me from experiment
When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove wit
The link at the bottom is for an icecream recipe without the machine. One part of it requires chilling a heated mixture. I was wondering if anyone knew how long
I want to cook baked beans, the slowcooker version. I want to make it from dry beans. My question is: what sort of beans will be best for this dish? I need at l
I did a slow roast pork today putting pork knuckles on the bone cooking for 8 hours in a dash of apple juice. After cooking, I left it to cool for an hour wit
Why is it that bread made during the day is lighter than bread made in the early morning
What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat
I am curious about why those who invented carbonated drinks chose to use specifically carbon dioxide in the liquid, instead of some other gas (say, oxygen). (O
We recently got an earthenware tagine. However, being earthenware, it can't be directly exposed to the stove flames. The manual calls for a heat diffuser, but t
Why aren't frozen tomatoes available like frozen broccoli, peas, peaches, or strawberries? Why are tomatoes only canned or fresh? Example: http://www.peapod.co
This is hard to ask, but you know how when you bake a yam for long enough it will ooze the caramelized sugars? It's like... it's leaking sap. BUT The most deli
I'm trying my hand at Ciabatta bread and have just made the biga in preparation for making the bread tomorrow. I followed this recipe, which calls for the foll
I want to use a KitchenAid enameled cast iron dutch oven for stir frying Asian style. Are there any issues with using it for stir frying? I am a cooking newbie,
I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be oka
A spoon was placed in the microwave. No sparks were noticed but now when you use the microwave for more than a minute, there is a smell of electicity. The mic
Hi it seems the recipes for quick breads like banana bread, pumpkin bread etc are all very similar. Is there a good guide for a general quick bread recipe wher
How to make sepia tender and tasty? It seems to me that there is a great disagreement in the literature on how to achieve that. Advice varies from frying it ve
I followed this recipe for low-carb lemon poppy seed muffins. I only substituted coconut for almond flour and granulated monk fruit for splenda. The mix was rea
I just bought my first few pot and pans "Calaphon" stainless steel trip-ply I used my new 10" skillet tonight, and cooked pork chops. I heated the pan first, a
So, I have a bag of tiny salted squid. I love squid, but I've never cooked them and have no idea what to do with this. They're whole, and the bag says that they
I recently bought frozen octopus that was caught and imported from Portugal because the local stores were sold out of the octopus from Spain. There was also a p
I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it
I am planning to make this Ragu Bolognese. The recipe looks so good, and I am due for a fun freezer filling project. The thing is though, that I hate, hate, ha
I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and
My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure wh
I recently bought some organic certified extra virgin olive oil from Tunisia. However It is a cheap brand (only $10 a litre) The manufacturing date is Dec 201
I have this rather vague idea that popped into my head for a chocolate berry cake of some kind where the berries, pureed, go into the batter itself and form a l
Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restauran