I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew
I just saw a deal on Sodastream system on bfads, and as someone who was never especially enamored with the idea of carbonated drinks, it dawned on me - I have n
I use Starbucks coffee they sell in bags. I have used both whole beans and ground. I've bought bags from the grocery, bags from the actual Starbucks store. I've
Help! My friend brought me 3 Italian black truffles in brine (according to the label), packed by the producer in a glass jar. When I received them they weren't
I am slow cooking a roast at 275 for 3 1/2 hours and want baked potatoes also. Will my potatoes be ok if I cook them at 275 for 2 or 3 hours? Maybe if I start t
I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it
I used egg whites to clarify chicken stock. I filtered the stock through cheese cloth and fine mesh colander two times. After I pressure canned them I noticed
I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in adva
I bought a pack of frozen sea squirts from Korean market. They are quite small - 3-4 cm long creatures. I dug all possible recipes about sea squirts, but all of
What are marshmallows and how are they made?
This is not a question about cooking per se, but about professional cooks outside their day jobs. I have seen a few movies where chefs have a restaurant-grade k
Why does my oil temperature go up, from 350°F to 400° or 425°, when I add a bone-in turkey breast? It will remain there for about 20 minutes withou
I'm on the low fodmap diet so i tried making my own thai curry paste (without shallots or garlic). Here are the ingredients that i used: 1/4 cup coriander leav
My recipe calls for 100g of fructose, I don't have any. Can I use Glucose instead? If so would the amount be the same? If not what could I use instead of the fr
Is there any way to store avocados, so that if I buy them today from the supermarket (green and unripe), in about a month's time, I will have them just ready an
It seems to me that apples and pears are pretty much hard for a long time. Does it make sense to speak of some point at which they are ripe and best for eating?
Let's say I'm in the middle of a 72-hour 135F sous vide recipe, and I want to cook some chicken thighs for dinner for tonight. Does it make sense to put the
I want to make cookies but I am allergic to dairy. Is margarine an acceptable substitute for butter in cookie recipes, and if so, how do I substitute it?
Is it possible to use brown (raw) caster sugar when making jam? I have never tried it before, but like to use unrefined products where I can.
The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good af
Simple scenario: I've got a Madras recipe that tells me to stew 2.0 kg of Lamb shoulder meat in the oven, covered with foil for 2,5 hours at 180 deg Celsius, th
I've never cooked sous vide before, but am now equipped to try thanks to the holidays. We have a 3 pound chuck roast -- I'm not sure what the exact cut shape i
Over the holidays, my mom tasked me to prepare a Crown Roast of Pork for our Media Noche (basically it's the meal you have as you approach the New Year with fir
I want to make big batches of Boerewors (A traditional South African fresh sausage) and was wondering if I could immerse it in fat or lard and then preserve it
I love pan-fried breadcrumb chicken, but I don't know how to get the breadcrumbs to brown evenly. I dip the chicken breasts in egg, then cover them in breadcrum
I love squash casserole, summer squash or zucchini. I notice when I use the zucchini, there seems to be a much greater water content and it makes it hard to se
I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: Dredge
I'm looking for a pressurized pot where the pressure can be regulated in both directions, that is, higher and lower than atmospheric pressures (higher: high pre
When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything
I have no problem with measuring ingredients by weight, in fact, I prefer using a scale; it is much easier. After looking at multiple recipe's for macarons, I h