Does anybody use a vintage Pyrex percolator on their stove? Electric? Gas? Is it 100% safe? I just saw it in an old movie, which is what gave me the idea to
Many recipes ask for peeled and seeded tomatoes, which I find both wasteful and too hard work. What is the point of removing seeds and skin of tomatoes? Just t
When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cook
What is the easiest way to peel a pomelo and obtain skin-free wedges that are ready to eat? Ever since I bought them a couple of years ago already peeled in Th
A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amo
I am trying this recipe which requires preparation of a green curry paste with lime juice as one of the ingredients. Once the paste is prepared, I add it to a p
If a recipe calls for 'boiling potatoes', what variety(ies) is it referring to, and why? Example Recipes: Punjabi-Style Cauliflower and Potatoes with Ginger (
I have Knox powdered gelatin, soy lecithin, and a 0.25 liter ISI whipper. I just need to make one cup of this special liquid to pour into the whipper but I do n
I accidentally ate some packaged shredded cheese without knowing its expiration date. It expired in December and it is now February. it tasted
I'm making cookies that call for beet sugar syrup but I don't think it's available in my country. What can I use in substitute for it?
I've got more grass-fed ground beef than I know what to do with and, I'd like to perfect my burger recipe. I see lots of involved recipes wit
Some people say cleaning with water removes the taste from mushrooms. But if I don't use water the mushrooms will carry a lot of dust. Do you have any techni
I regularly prepare New England-style clam chowder with all fresh ingredients except for canned clams which I use out of convenience. I have been feeling guilty
Some canned fish is available in oil or brine (e.g. tuna, salmon, saury), while other types of canned fish are only available with oil (e.g. sardines, mackerel)
Can you give me any ideas to control this type of hole in bread?
What if I want to prepare packets for sous-vide and freeze them? I want to include an acidic marinade in the bags, but I don't want to turn the meat into mush.
I recently cooked chicken in a Teryaki sauce/marinade, and it turned out great. I cooked the chicken on both sides, and then cooked it in a bath of Teryaki for
I have this idea, that making a cinnamon, vanilla and brandy cocktail would be delicious, and it is. But it is also kinda grainy. What I have been doing: In a
I want to make Ethiopian injera bread at home, but the recipes I've seen are inconsistent about whether a bread starter is needed. Do I need to use a sourdough
I buy fresh beans of lighter roasts, grind a few minutes before extraction, pull a double shot normale, and end up with a lot of crema, I mean a lot! Right whe
I can never remember which is hot. NOw i have a medium enchilada sauce in my recipe and need to cool the heat way down... help! How do I make
I have made bread using both sponge and preferments. The sponge bread does not taste as sour as preferment bread. Does preferment add sourness to taste? What o
I've recently bought cheese extract (or essence - the seller didn't know the difference and the bottle says 'cheese flavour' and smells like a room full of ched
Let's consider a situation where someone dislikes a taste of, let's say, broccoli (or some other food), and MSG is added to that product during the cooking proc
I have recently bought a silicone oven sheet, which consists essentially of a thick sheet of silicone rubber stretched across a metal frame. It shrugs off greas
When I buy fresh ground peanut butter, it has a very dry, paste-like texture with almost no oil. It can sit on my shelf for a week in warm weather and no oil se
This anko recipe calls for boiling the adzuki beans twice, draining and re-filling the water in between. Why is this done? Is this necessary?
What exactly is msg? What is it used for and why do some restaurants have signs saying "contains no MSG"?
How does one know if slow cookers are holding foods in the danger zone too long? I cooked chicken stock on high (a bit too full, water one inch from the top) bu
I want to buy vital wheat gluten for bread baking but I've only had luck finding it at health food stores where it's quite expensive. I know seitan is made from