I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce
Someone asked about measuring oven temperature. That's great for seeing how well an oven does as far as getting to a certain temperature. However, just because
How thick should be the sponge for a swiss roll to roll easily without breaking and hold its shape? I saw some pictures that look perfect and then some where t
I'd love to eat sunchokes (aka Jerusalem artichokes or topinambour) more frequently, but the side effects (gas, abdominal discomfort) are a bummer. In a home ki
I have recently begun testing different types of dry rubs in preparing meat dishes. What base ingredients (outside of spice blends) should I be looking for in
I would like to make crab cakes that call for green onions but I am out. What can I substitute for two finely chopped green onions? Would minced onion work?
Just wanted to find out the differences between Genoise sponge and Victoria sponge. In particular, I was interested to find out which one turns out softer. He
I don't use my tahini too often, and sometimes when I open a can that's been sitting on the shelf, the oil has separated from the pastey part so much, that the
I am making pancetta for the first time and I've just taken it out of the cure to dry. I have rolled it and am ready to hang it. Before I hang it, what are th
I was planning on making stuffed chicken capons and freezing them raw. This is with fresh raw chicken and raw stuffing (no eggs), and then freezing the chicken
I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the diffe
I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red pot
A recipe asks for a teensy cake to be cooked on High for 70 secs in a 950 watt microwave. What temperature would 'High' be? like in Celsius or Farenhite
First let me explain how I make tea. In the morning I take a pot of boiling water and pour it into a carafe. I let the the water sit for a minute. I then pour
I would like to know what the English name is for the Italian word fondo di carciofo as I was not able to find it on the Internet. Basically, carciofo means art
I once went to a Chinese restaurant with a Chinese friend, and there was this sort of yam which was white colored and covered with a whole bunch of red/pink dot
In my case its still sealed in the container, and http://www.eatbydate.com/other/condiments/how-long-does-oil-last/ claims 3 years (unopened) / 2 years (opened)
I cooked pork chops with onions two days ago and refrigerated the leftovers pretty quickly. I checked it today and there was a lot of congealed fat around and o
I am curious as to how tapioca is made from cassava. Also, is it possible to do this at home? Thanks.
Four days ago I cut the ends off of a one pound eggplant, sliced it lengthwise, spread 1/4 tsp. of salt on each half, and left at room temperature (approx 65 de
I've scoured the internet to find the recipe for one of my favorite childhood sweets, and since I'm away from home, I can't buy it by weight and I definitely ca
I've been wanting to try to make demi-glace, but it seems so complicated that I don't think it's worth it. Further - it seems unneccesarily complicated. Accod
Under many of my food storage containers of plastic, there are circles with numbers and an arrow in the middle pointing at one of the numbers. What does these s
My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing
I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the U
Can I culture yeast in dough without the dough going sour? I mean instead of adding new yeast everytime can I take a bit of raised flour and keep it for the ne
Recipes for muffins and the like often involve eggs and the recipes are usually designed for a yield of about 20. I have a small oven and only want/can make abo
At home, how should I know whether Olive oil, I purchased, is pure enough? What is the purity test for Olive oil? What do you mean by "pure"? Could you ple
So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15. I then rolled them out really t
I am searching for accurate stock photos to represent both products. While I really only need to figure out what visual differences there are (if any), I would