Wanting to make a roast for dinner tonight. The recipe is a British one calling for 1.5Kg of 'joint of sirloin' but I think the butchers in America call it by
Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making. I wa
I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making p
I'm the kind of chef who chops up whatever the local bazaar has that week, adds a random amount of seasonings until the color suits my fancy and then cooks it.
What can I use in place of marjoram in vegetable soup? The recipe already calls for oregano.
I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the pr
Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip sev
It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perf
If I placed bread crumbs in a pot of oil to deep fry and then take it out, it comes out crispy and not 'wet', although they are drenched in oil initially? But
What is the best way to remove or alleviate the sour, briny taste of canned bamboo shoots? I've tried soaking in cold water for several hours (changed water eve
Today I found out I had rotten food (bread and meat) inside a closed (I think) container inside a bag. The bag had been smelly but I couldn't find the source un
I have tried simply dough recopies for potsticker wrappers or dough's slightly more involved like corn tortillas and no matter what, whenever I press the dough
I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit
I looking not to waste time and product experimenting. What are the consequences of leaving the salt / glutimate / etc mixture on kombu when, say, making dashi?
Ingredients of Weikfeild cocoa powder. https://sites.google.com/site/cocoaexposed/cocoa-confectionery/product-survey/weikfield--cocoa It says it has 0 sugar. S
My local grocery store prepares a chicken fajita blend that has the chicken, marinade, onions, and peppers all mixed together. It's simply for convenience. Bu
Please could you help me find out what went wrong? I have made these before and they were slightly soft, but edible. This batch half set, but still runny Ingre
Tonight we were having meatball subs we open store bought spaghetti sauce and put it on our subs. We just spooned it out of the jar, no heating. We looked away
I have ate the most wonderful pumpkin preserves (in chunks about 1-2 inches). I have bought very small jars from Armenia and Russian stores in the US and the p
I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loa
I bought a 4 pound pork tenderloin and put it immediately in the freezer. It was there a week or so. Then I took it out and placed it on the
Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis) was used as a treatme
I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading
I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wonde
Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modes
When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possi
I raise duck and sell to the local restaurants. I have a digital scale that I use that does not interface well with computers. The only way to interface with i
Tomorrow I'm participating in an amateur just-for-fun chili competition my work is putting on. Unfortunately, the tasting starts immediately after work. My ques
I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) tha
I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it